Soften and puree the rhubarb in a pan with a drop of water, Pour into the bottom of a champagne flute once cooled Add the 25ml of Rhubarb Vodka Top with cold sparkling Prosecco or Champagne (For larger batches, the rhubarb puree will keep in the fridge for a couple of days once made!)
Roll out the pastry to a 9 inch or 23cm flan dish and allow it to "relax" for around 30 minutes. Cream the butter and sugar. Then add the beaten eggs. Fold in the flour and ground almonds into the mixture. Pour the mixture into the pastry case. Cut the plums into halves and remove the stones. Arrange the plums on top of the almond filling. Bake in a preheated moderate oven 190C, 375F Mark 5 for about 25-30 minutes until the top has browned. If you wish, you can glaze the top by boiling 2 tablespoonful of any dark jam or jelly such as redcurrant, raspberry, bilberry or plum with 1 tbsp of hot water. Brush this on top of the flan.
Preheat the oven to 200°C. Toss the carrots in a baking dish with the oil, chilli, cumin, coriander and paprika. Season with salt and pepper. Roast for 30-40 mins, until tender. Remove from the oven and toss in the chickpeas, coating them with the spices. Leave to cool slightly. Scatter the salad, chickpeas, preserved lemon rind and carrots over a large serving plate. Make the dressing: stir the tahini with the yoghurt until you have a smooth paste. Whisk in the rest of the ingredients with a few tbsp water, just enough so the dressing has the consistency of pouring cream. Drizzle over the salad.
Put the chicken legs in a large saucepan with the onion wedges, lemon, cinnamon, coriander and parsley. Cover with 2 litres of water. Bring to the boil, reduce the heat and gently simmer for 45 mins. Scoop out the chicken pieces (check they are cooked through) and leave until cool enough to handle. Remove and discard the skin and tear the flesh into strips, being careful to remove all the bones. Strain off the stock, discarding any solids. Put the liquid back in the pan. You need approx 1½ litres, so boil to reduce if necessary. Leave to cool slightly and skim off any fat. Heat the oil in a heavy-based pan. Add the chopped onions and cook on a low heat for a few mins to soften. Add the garlic and chillies and cook for another 2 mins. Stir in the cumin, paprika, mint and tomato purée. Pour in the broth and bring to the boil. Add the couscous and reduce the heat. Simmer for 15-20 mins, until the couscous is cooked. Add the cooked chicken and stir for a 2 mins to warm through. Season to taste. Scatter over the coriander, preserved lemon and pomegranate seeds to serve.
Preheat the oven to 180C, Mark 4, 350F. Cream the butter and sugar and beat until light. Lightly mix the eggs with vanilla essence, lemon rind and juice and beat into the creamed mixture a little at a time. Sift the flour, baking powder, cinnamon and nutmeg. Add the rolled oats and chopped walnuts. Fold in the flour mixture, along with the extra milk if needed to make a soft consistency. Place in a greased tin measuring approximately 25cm x 18 cm/10 x 7 inches or a square tin approximately 20cms/8 inches and smooth the top with a palette knife. Bake in the centre of a moderate oven for about 30-35 minutes until golden brown. Allow to cool and then cut into whatever shape you wish such as squares, triangles or fingers. Yum!
Inspired by the 2012 DY Award winning Goat's Butter from St Helen's Farm, this delicious fudge was created for our networking event at The Cooking School Dean Clough by the talented chef, Jason Main. 1. Mix the sugar and goat milk together in a pan and cook over a medium heat. 2. Boil gently until the mixture reaches the soft ball stage. Stir often to keep it sticking or burning. 3. When it has reached the soft ball stage, remove from the heat. 4. Stir in the vanilla, butter and peanut butter and beat by hand until thick. 5. Pour into buttered 8x8 pan. 6. Cut into 16 pieces.
Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil. Cook for 11/2 hours or until the meat feels soft and pulls away easily from the bone. Finish with a good scattering of parsley and serve with rice or mashed potatoes and greens..
Devised by Raisthorpe Manor to commemorate the birth of the royal baby this cocktail is a majestic muddle of summer fruit by blending Raisthorpe Raspberry Gin Liqueur with a scoop of vanilla ice-cream, crushed raspberries or strawberries, and ice-cubes.
For a noble fizz fit for a prince shake together 1 measure Raisthorpe Damson Gin Liqueur with 1/2tsp powdered sugar (whiz in a blender or grind with a pestle and mortar) and a squeeze of lemon. Pour over ice and top with soda.
Toast the heir to the throne with this green goddess of cocktails made from 2 juiced pears and apples and 2tbsp lemon juice shaken with Raisthorpe Sloe Gin and a dollop of honey. Pour over ice and add a splash of club soda.
Raise a glass to the imperial arrival and put a Yorkshire spin on a Royal Whisky Sour by mixing Raisthorpe Game Keepers Finest Whisky with crushed ice, half measure lemon juice, 2 cherries and 1tsp sugar syrup (dissolve sugar in a little water). Serve in a tumbler with a garnish of cherries.
1. Pre-heat oven to 160C/325F/Gas 3. 2. Heat the oil in a pan and sear the venison. Transfer the meat to a casserole dish. 3. Fry the onions and garlic in the same oil until lightly browned and then transfer the mixture to the casserole dish. 4. Add the flour to the oil in the frying pan (add some more oil if necessary) and cook for a minute, then stir in the stock and bring to the boil. Pair the rind from1½ oranges and cut into thin, matchstick strips. Add the rind to the sauce with the juice of both oranges. Add the brandy, tomato purée, treacle, and coriander and season, stir, and then pour the mixture into the casserole dish. 5. Cover casserole tightly and cook for 1½ hours. Fry the mushrooms in butter for a few minutes, then add to the casserole. Taste, adjust seasoning and cook for a further 1½ hours, or until the meat is tender. Serve with potatoes and a green vegetable.