Recipes

Yorebridge House Custard Tart

DessertServes 6

To start, rub together the plain flour, caster sugar and butter. This will create a breadcrumb effect. Whisk 1 egg and slowly add it to the mixture, it will start to make a dough, add a little water at a time until the desired dough consistency is met. The dough should then be rested for half an hour in the fridge to make it easier to roll out. After the dough has been rested, roll it out to fill a 12" quiche tin, ensuring the tin has been greased with butter. The pastry should then be blind baked at 160ºC until golden brown. To make the filling, whisk together 10 Eggs with the other ingredients to a smooth thick consistency. Once the mixture has been mixed, pass it through a sieve to ensure there are no lumps. Place the filling into the pre baked pastry base giving it a grating of nutmeg on the surface before returning it to the oven to cook at 120ºC for 40 minutes or until set.

Calderdale Rabbit Shepherd’s Pie with young carrots & peas from The Shibden Mill Inn

Main courseServes 4

Start by melting the butter in a heavy based pan or casserole dish, add the rapeseed oil then add the 4 legs and brown. After 2/3 minutes of sautéing the legs, set aside leaving the pan on the heat, add the diced vegetables & garlic and colour. After another 2/3 minutes place the legs back into the pan and add the vinegar, reduce by half then add the wine and reduce that by half. Then add all the chicken stock and tomatoes, thyme, garlic & bay leaf, bring to the boil then simmer of 2 hours till the leg meat is cooked and falls of the bone. Preheat the oven on gas mark 4 about 175ºC. Lift the rabbit out the pan being careful to keep the leg meat whole and set aside. Now reduce the sauce left in the pan with the vegetables and herbs. Pass the sauce off after 5 minutes or so. Keeping the vegetables, pull the meat off the bones, careful to get all the bone out of the meat and place into a clean casserole dish along with the vegetables. Cover with the strained sauce and place in the fridge for 1 hour until the sauce sets, making it easier to cover with mash. Add the peas and chopped herbs and cover with mash potato using the back of a knife. Brush with a little butter & bake for 40 minutes until a golden colour on top.

Dandelion & Burdock Cocoa Ribs by Coeur De Xocolat

Main courseServes 4

Preheat the oven to 160C /Gas mark 3. Put the ribs, meaty side down, in a single layer in a large roasting tin. Cover with the Dandelion & Burdock and add the spices. Seal with foil and cook for around 2 hours. Put all the glaze ingredients in a pan and reduce on a high heat until thick and syrupy. After tow hours take the ribs out of the oven and turn it up to 200C/Gas mark 6, Drain all the stock from the tin. Turn the ribs flesh side up and baste with the glaze. Roast in the oven for 30 minutes or finish them on a barbecue, keep adding more glaze during cooking until sticky and shiny. Cut into four portions and enjoy.

Red Rice Salad

Side dishServes 8

In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente. Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil. Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!

Pan-fried fillet of Kilnsey trout on ratatouille with creamy goat’s cheese

Main courseServes 4

Dice the vegetables and add to a pan with a tablespoon of olive oil. Cook over a medium heat until the vegetables are turning golden. Add a tablespoon of tomato puree and some freshly chopped basil. Remove from the heat but keep warm. Add the goat's cheese and cream to a saucepan. Cook over a low heat until the cheese is melted. Pass the mixture through a sieve. Put aside but keep hot. Dust the trout fillets with flour seasoned with salt/pepper and pan fry with olive oil and butter. Turn the fillets half way through, allowing 3-4 minutes per side. Assemble on warm plates. The trout looks superb laid on a bed of ratatouille

Green Pea Pate from The Cooking School at Dean Clough

StarterServes 4

1. Place the defrosted peas (or cooked and cooled peas) in a food processor and purée until smooth. 2. Transfer the peas to a mixing bowl and combine with the yoghurt, chopped onion, chopped mint, crushed garlic, chopped chilli, olive oil, ground cumin and pepper (to taste). 3. Transfer to a serving dish and chill.

Val Berry’s Asparagus, French Bean, Chilli & Pine Nut Salad

Side dishServes 4

– Bring a pan of water to the boil and cook the asparagus, until just soft. Remove with a slotted spoon and plunge into a bowl of ice cold water – Repeat this process for the French beans and then for the peas – Drain the vegetables and combine with the rest of the ingredients in a large bowl. Stir gently and season

Daniel Benefer’s Fresh Yorkshire strawberries with black pepper and balsamic ice cream by Daniel Benefer at Doubletree Hilton, Leeds

DessertServes 4

1) Remove the green top and wash gently in cold water , shake off the water 2) Add the black pepper to the strawberries leave in the fridge to cool. 3) The ice cream is extremely simple to do if you have an ice cream machine and these can be bought in most supermarkets nowadays at a good price. 4) If you have a machine, place the sugar, egg yolks and cream in a pan and cook out for 10mins on a gentle heat then cool. 5) Simply place all ingredients in the machine and leave until done around 30mins. 6) If you don't have a machine, you can make a basic ice cream mix with condensed milk, double cream and the balsamic - simply place in the freezer and stir occasionally until frozen. 7) This can now be served on top of the strawberries - lovely, light and fresh.

Side Oven Bakery Granola Bar

SnackServes 12

Dissolve the honey, butter and sugar in a pan over low heat. Add the granola/muesli and mix well together. Line a baking tray (20cm x 30cm ) with parchment paper and pour in the mixture. Smooth with a knife. Bake in a moderate oven (170C) until golden brown, approx 20 mins. Remove from oven and allow to cool for about 10 minutes, then cut into slices and leave to cool completely before removing from the tin.

The 1875 Restaurant’s Daal Turka with Sauteed Yorkshire Asparagus

StarterServes 4

Carefully wash and pat dry the asparagus Pour 1 tablespoon of sunflower oil into a wide pan on medium heat. When medium hot gently place the whole washed asparagus onto the pan and lower heat Cook gently and add 1 clove of minced garlic and a small pinch of cumin seeds. Gentle sauté both sides of the asparagus until done. Do not cook too much or over heat – ensure a there is still slight crunch in the bite. *Preparing and cooking the daal (lentils)* Wash the daal well and soak for approximately half an hour Chop 3 of the garlic cloves and separate other 2 also chopped Soak the tamarind in about 100ml water and leave to stand for about half an hour Bring about 2.5 pints of water to the boil in a deep cooking pot. Add the daal, return to the boil and add 1 teaspoon of salt. Then add the cumin, onions, tomatoes, 3 garlic cloves, ginger, green chillies and the coriander then cook over medium heat for about another half an hour. Through a strainer add the tamarind and lime juice. Boil further until the daal is soft. As garnish chop the remaining 2 cloves of garlic and sauté in pan with the remaining sunflower oil and add this to daal when ready to serve, Serve immediately with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread). Place your asparagus on plate and add daal in bowl. Enjoy with some hot chapatti or parathas.

Prashad’s Bombay Bataka – Tamarind, Tomato and Potato Curry

Main courseServes 4

Boil the potatoes in their skins for 40 minutes or so, until a knife tip will slide in easily, then peel and cut into 2cm cubes. Soak the dried tamarind in 200ml of boiling water for 10 minutes, then pulp with your fingers and sieve into a small bowl. Crush the ginger using a pestle and mortar (or a blender) to make a fine pulp. Heat the oil in a large pan for a minute over a medium heat and add the dried red chillies, cumin seeds and mustard seeds. When the mustard seeds start to pop, reduce the heat to low and stir in the asafoetida, tomatoes and jaggery. Stir over a low heat for a minute or so, until the jaggery has dissolved. Increase the heat to high and stir in the tamarind water, crushed ginger, chilli powder, ground coriander, turmeric, salt, half the fresh coriander and 400ml boiling water. Cover and cook for 10 minutes to bring the spices together and intensify the flavours. Add the garam masala and stir well – this is a strong flavour and needs to be thoroughly mixed in before you add the dish's main ingredient. Stir in the potatoes gently to avoid breaking them up, then remove the pan from the ehat, sprinkle with the remaining chopped coriander and leave to rest, covered, for at least 10 minutes to allow the flavours to infuse. Reheat over a medium heat and serve with puri (unleavened, deep fried indian bread) and kakadhi raitu (a cool cucumber and yoghurt dip).