Yorkshire Tapas

StarterServes 4

Deep Fried Whitby Smoked Haddock in Black Sheep Beer Batter with real chips and tartar sauce

# To make the batter mix the flour, ale and salt together until smooth and place in the fridge until required. # Blanche the chips in cold water until soft, then place in the fryer and cook until golden and crispy # Lightly dust the haddock goujons in a little flour coat in the beer batter. # Gently drop into the fryer and fry until golden & crispy. # Place the fish and chips into a printed newspaper cone and top with some tartar sauce.

Mini Yorkshire Pudding with Roast Sirloin of Yorkshire Beef and Horseradish Cream

# Mix together the flour, egg and milk, add a pinch of salt. Sieve the mixture and refrigerate for 1/2 hour. # Skim the mix before use. # Pour a drop of oil into each mini Yorkshire pudding mould and place in the oven until very hot. # Pour the mix into the moulds and return to a hot oven until cooked. # To make the horseradish cream, mix the mascarpone, chives and horseradish together. # Add a little salt & pepper to taste. # Place a slice of the beef sirloin into each pudding and top with horseradish cream.

Bleikers Smoked Salmon Parcel

# Place the smoked salmon and cream cheese in the centre of each spring roll square with a whole hazelnut in the middle. # Place the square on a diagonal and fold the 2 edges to meet in the middle, fold the bottom edge into the middle and then roll to form a spring roll shape. # Seal the edges with the flour and water paste. # Set in the fridge and deep fry when needed.

Holme Farm Venison with Poached Pear

# Place the red wine, sugar, cinnamon stick and bay leaf in a pan and simmer over a low heat. # Poach the pear in the liquid for approximately 8 minutes until cooked through and soft. # Allow to cool, cut in half to remove the core and slice into small nugget shapes. # Trim the slices of venison and cut into 4 strips. # Place a slice of pear onto the venison, roll and skewer with a bamboo skewer, serve cold.

Masham Award Winning Sausages

# Grill 2 pork sausages then slice into 4 on the diagonal # Glaze with some Thurcroft Borage honey to add a great shine and extra flavour. # Skewer with a bamboo skewer and serve.

Ingredients

Deep Fried Whitby Smoked Haddock in Black Sheep Beer Batter with real chips and tartar sauce

* 4 goujons of smoked haddock
* 1 large potato, peeled and sliced into chips
* 100g self-raising flour
* 100ml Black Sheep Ale
* pinch of salt

Mini Yorkshire Pudding with Roast Sirloin of Yorkshire Beef and Horseradish Cream

* 4 small slices of cooked sirloin of Yorkshire beef
* 100g plain flour
* 100ml milk
* 2 medium eggs, beaten
* oil for cooking
* 1tblsp mascarpone
* 1/2 tsp chopped chives
* 1 tsp creamed horseradish

Bleikers Smoked Salmon Parcel

* 1 sheet of spring roll pastry cut into 4 smaller squares
* 30 gms sliced smoked salmon
* 30 gms soft Yorkshire cream cheese
* 4 hazelnuts
* 1 tblsp plain flour mixed with 1 tblsp water to form a thick paste

Holme Farm Venison with Poached Pear

* 2 slices of lightly smoked Holme Farm venison
* 1 pear, peeled
* 1/2 pint red wine
* 2 tblsp caster sugar
* 1/2 cinnamon stick
* 1/2 bay leaf

Masham Award Winning Sausages

* 2 Masham Award Winning pork sausages
* Drizzle Thurcroft Borage honey

Method