Recipes

BLACK SHEEP BEER BATTERED FISH & CHIPS

Main courseServes 4

Heat the fat up in a chip pan or a deep fat fryer. Peel the potatoes and cut into large, thick chips. Then rinse and dry them using kitchen towel. Fry the chips in the oil until soft but not coloured, which should take around three minutes. Drain and shake the chips well and then set to one side. Put some flour onto a plate and coat the fish fillets thoroughly with the flour. To make the Best Bitter batter, put the flour, bicarbonate of soda, salt and pepper into a bowl then gradually add the Best Bitter. Stop when you have a thick coating of batter. Whisk to remove any lumps to make a smooth batter. Add the lemon juice, then mix again thoroughly. Take one fillet of haddock at a time, holding it by its end and swirling it around the batter until it has a good coating, then plunge it into the hot fat immediately. As soon as the first fillet has started to crisp, add your other fillets one at a time, taking out the first ones as they cook. This should take 6 -10 minutes depending on the thickness of fillet. Place onto a baking tray and keep warm in the oven. While the fish is in the oven, add your chips to the hot fat again and cook until crispy and golden in colour. Serve with tartare sauce, mushy peas and a pint of Golden Sheep.

Silversmiths’ Slow braised lamb breast, milk poached sweetbreads, wilted Savoy, carrot textures.

Main courseServes 4

For the breast; Remove ribs from the breast (most butchers or farm shops will do this for you), trim off any excess fat, season and roll tightly into a sausage shape in cling film, tie each end. Place in a slow cooker or oven proof dish and cover with water, add a spring of Rosemary and garlic, cover and cook overnight (approx 10-12 hours). Remove from liquid, allow to cool, then re-roll and chill. (save the poaching liquid for later use). For the Sweetbreads; Place the breads in a pan & cover with milk, add thyme, gently bring to the boil and simmer for 5 minutes, plunge in cold water (this stops them overcooking), peel any fat or sinew off. For the carrot puree; Place the peeled & chopped carrots in a pan add enough poaching liquor to cover then boil until tender, place in a food processer and blitz until smooth, add butter and season to taste. For the Chantilly carrots; Put carrots into a pan, cover with the poaching liquid, cook until tender. For the Savoy; Put the thinly chopped cabbage into a pan, with butter, salt and pepper, gently fry until soft . To serve; portion the chilled breast into 4 equal pieces in an oven proof pan, fry each side to seal then add the carrots and sweetbreads, place the entire pan in pre heated oven for approx 10 minutes, meanwhile heat the puree and cabbage (pan or microwave is fine). Place the puree on 1 side of the plate, place breast on top, pile up cabbage next to the lamb, place on top sweetbreads and Chantilly, serve with Rosemary and Henderson's relish gravy

Swillington Organic Farm’s Simple Seasonal Wild Garlic Roast Chicken

Main courseServes 4

Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin. Mash together the garlic and butter. Gently separate the skin from the chicken breast by easing your fingers between the two and then push as much butter mixture under the skin as possible. Rub whatever is left into the outside of the chicken and between the thighs and the breast then cook the chicken for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving. Serve with seasonal veg and if you want a further garlic hit stir some of the wild garlic butter into mashed potato.

Black Sheep Beer Pancake recipe

Serves 4

Mix all the ingredients together in a blender except the 2 tablespoons of melted butter. Leave to stand for 30 minutes. Heat a non stick frying pan and just coat it with a little butter or oil. Add the melted butter to the pancake mixture and pour enough into the pan to coat the base. Swirl it around so that it covers all the pan. Cook for a few minutes until the underside of the pancake is golden brown and then turn it over with a spatula or flip it and cook the other side. Serve it immediately with filling or sauce, or if you wish, stack them with greaseproof paper between and reheat later. They can be cooled and frozen for up to one month.

Shibden Mill Inn’s Steak and Ale Pie

Main courseServes 6

Preheat the oven to 220°C/420°F/Gas Mark 7. Pour flour into a bowl and season well. Coat the meat with the seasoned flour. Heat half the butter and all the duck fat in a pan and add the meat & mustard seeds. Sear all over until golden brown for about 10 minutes. Add the vegetables, herbs, ale and stocks. Bring to a boil, then cover with a lid and gently simmer for 1 hr or until tender. When cooked, season, add the remaining butter and pour into a pie dish.Brush the edge of the dish with the beaten egg. Roll out the pastry using as little flour as possible and place over the dish. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge. Brush the pastry top thoroughly with the remaining beaten egg and cream, place on a tray. Bake in the oven for 30 mins until the pastry is golden brown on top.

Herby Beer Battered Lemon Sole Goujons and Rapeseed Tartare Sauce

AllServes 2

For the beer battered lemon sole, sprinkle the yeast, salt and sugar into a mixing bowl, whisk in the beer and vinegar, then the flour and herbs. Set aside to ferment for one hour or until the mixture begins to bubble. Meanwhile for the rapeseed tartare sauce, whisk the egg yolks and vinegar together in a bowl. Continue to whisk the mixture and slowly pour in the Wharfe Valley rapeseed oil until all of the oil is incorporated and the mixture is thick and light. Stir in the capers, gherkins, shallot and herbs. Season to taste with salt and pepper and a squeeze of lemon juice – set aside in fridge. Heat Wharfe Valley rapeseed oil in a deep based frying pan until a bread crumb sizzles and turns brown when dropped into it. Dip the lemon sole goujons into the batter and fry for 3–4 minutes or until golden brown. Leave to drain on kitchen paper.

Fiona’s Cranachan

DessertServes 4

Toast the oatmeal/rolled oats under a hot grill for about 2 minutes. Whip the cream until thick and stir in the honey and malt whiskey. Add the raspberries and fold in the toasted oatmeal and spoon into small glasses.

The Coniston Pheasant Burger Served with Redcurrant Jelly, Burger Relish & Salad Garnish

Main courseServes 2

Pre-Heat the oven to 190°C Finely chop the shallot, garlic & thyme Mix together the pheasant and sausage meat, and add the shallot mix Now shape your pheasant mix into 2 burgers either by hand or using a burger press Heat up 1 tablespoon of oil in a frying pan, and carefully place the burgers into the pan Turn the burgers after one minute, and then add to the pan the bacon and red onions After one more minute place the pan in the oven, and cook for 5 minutes Once cooked, warm the baps in the oven for 30 seconds Butter the baps, and place the burgers inside the bread along with the red onions and bacon Add a side salad garnish and some redcurrant jelly, and your meal is ready to be served!

OATY CHOCOLATE MOCHA

DrinkServes 1

Place the coffee, chocolate, oats and half the milk in a small pan and bring to the boil. Transfer to a blender with the remaining milk and puree until smooth, pour into a tall glass and serve. Cooks tip For an extra coffee hit, try adding a shot of espresso instead of the granules. Also great served chilled over ice for a refreshing frappe.

MINI MARMALADE & POPPY SEED LOAVES

Main courseServes 8

Preheat the oven to 180ºC, gas mark 4. Place the loaf cases on a baking sheet. Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g marmalade. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the cases. Bake for 20-25 minutes until golden and cooked throughout. Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool. Cook's tip Make ahead and freeze for added convenience.

GRANOLA PANCAKES

Serves 4

Place the flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter. Stir in the granola. Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered, cook for 1 minute or until golden, flip over and cook the same on the other side. Repeat to make 8 pancakes, keeping them warm, separated by squares of baking parchment. Remove the pith from the grapefruit and cut out the segments over a bowl, reserving any juice. Fill the pancakes with the segments and a drizzle of honey and fold into quarters.

BOILED EGGS WITH CHEESE SOLDIERS

Main courseServes 2

Place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes for soft centres. Meanwhile, mix the cheese, mayonnaise and cress, reserving a little to sprinkle over. Spread over the toast and cut into soldiers. Serve with the boiled eggs. Cooks tip Try scooping out the egg and spreading it on top of the cheese for a quick sandwich.