Cook up a storm this Father’s Day with this delicious smoked streaky bacon, poached eggs & hollandaise recipe from the team at Swaledale Butchers and chef George Ryle.
Not quite an eggs benedict, this version uses the award-winning online butchers crisp, streaky bacon to create the perfect dish for a lazy weekend brunch.
For more recipe inspiration and to buy their range online visit www.swaledale.co.uk
Pairing pulled pork with apple is a classic combination, but this recipe which includes crispy bacon and Wensleydale Cheese takes it to the next level and is perfect for a quick weekend supper.
For more recipe inspiration from Wensleydale Creamery visit their website www.wensleydale.co.uk
The autumnal turn in the weather makes comfort food a must, so why not give this indulgent grilled toasty a try from the team at Harrogate based farm shop Fodder.
Using locally grown grilled mushrooms with smoked bacon paired with creamy brie cheese, this dish is the perfect salty and smooth food marriage and is perfect for a weekend brunch.
For more information and recipe inspiration visit www.fodder.co.uk
Boil a pan of water and add the cauliflower florets. Cook for about 10 minutes or until tender and then drain.
Fry the bacon lardons until coloured, remove from the pan and set aside but leave the fat in the pan. Add the mushrooms and fry for 2 -3 minutes then set aside.
Melt the butter in a saucepan and add the flour to make a roux. Stir in the mustard powder, grated cheese and double cream. The mixture should be thick and creamy once the cheese has melted. Season to taste, then add the bacon and mushrooms.
Preheat the oven to 180°C/350°F/Gas 4. Place the cauliflower in an ovenproof casserole dish and pour over the sauce. Sprinkle a pinch of freshly ground nutmeg over the top.
Mix the breadcrumbs with the parmesan/monchego cheese and sprinkle over the mixture. Cook for 15 minutes or until the topping is golden-brown and bubbling.
Spoon the cauliflower cheese onto plates and serve with a crisp salad and crusty bread.
# Heat the oil in a saucepan, add onion and bacon and cook for 1-2 minutes .
# Add the rice and cook for 2-3 minutes until the rice starts to look 'glassy'.
# Add mushrooms and pork stock gradually and bring to the boil.
# Season and simmer gently for 30 minutes or until the rice is cooked and liquid is absorbed.
# Add the asparagus and top with rocket leaves and grated Parmesan
# Serve and enjoy immediately!
# Preheat the oven to Gas Mark 4, 180°C, 350°F.
# Place the sugar and butter onto a shallow baking tray, roughly mix together and spread over the tray.
# Add the bacon rashers, tomatoes and fennel. (Remembering that when the tarte is turned upside down the bottom will become the top!) Finish off with chopped rosemary and sprigs and drizzle with oil.
# Place in the oven for about 8-10 minutes, remove and turn the oven temperature up to Gas Mark 6, 200°C, 400°F.
# Roll out the pastry to fit the baking tray and loosely place on top of the bacon mixture.
# Bake in the oven for about 15-20 minutes until the pastry is well risen and golden.
# Remove and allow to stand for 1-2 minutes and then carefully turn out onto a serving plate.
# Serve hot or cold in wedges
# Preheat the oven to 200ºC, gas mark 6.
# Mix the bread mix with 140ml warm water (or according to the pack instructions) and knead into a smooth dough. Allow to rest for 5 minutes. Knead again and roll out to a 28cm circle. Place on a lightly greased baking tray and cover with clingfilm. Leave in a warm place for 30-40 minutes.
# Spread the tomato puree over the pizza base and top with the tomatoes. Scatter over the mushrooms and cheese. Make 4 wells in the topping and crack in the eggs. Scatter over the bacon.
# Bake for 20 minutes until golden.
1. In a large, heavy-based saute pan or saucepan, shallow-fry the sausages and lardons in the oil for 5 minutes. Remove the sausages.
2. Add the onions and cook for 10 minutes. Increase the heat and add the celeriac, stirring frequently to stop the onions from burning.
3. Add the garlic, herbs and tomato puree and stir well for 2 minutes.
4. Deglaze the pan with red wine, stirring to remove the sticky bits from the base, then add the stock, Worcestershire sauce and mustard.
5. Bring the contents of the pan to a simmer, return the sausages, cover and cook for about 20 minutes. Add the kale to the pan and wilt on top of the other ingredients for 10 minutes, then mix it in.
6. Add the white beans, season and cook for a further 5 minutes.
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To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm.
To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown.
To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast.
Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning.
Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.
*Herb Bread Crumbs*
– Place all ingredients in a blender until fine
*Loin of Hare*
– Preheat the oven to 180 degrees
– Lay out a large piece of cling film and lay the pancetta slices overlapping on top
– Place the 2 pieces of each loin on the pancetta with the narrow ends facing to the middle
– Roll the loins into a cylinder and secure the ends
– Slice the wrapped loin into 4 pieces and, leaving the cling film on, pan fry in a hot pan with a knob of butter and 1 tablespoon of oil until sealed and golden brown.
– Place in the oven for 4 mins
– Remove from oven and allow to rest for 8 mins
– Sprinkle the crumb on the flat side of the loin
– Place the raw hare leg and the bacon in a food processor and blend
– Add all the other ingredients and mix well
– Place the mix in a piping bag and cut off the end
– Push the end of the sausage skin over the end of the bag and then pipe the mix into the skin
– Twist the sausage every 4cm to make small sausages
– Chill for 1 hour and then cut into individual sausages
– Grill until golden brown
*Braised Hare Leg*
– Fry the hare legs in butter until golden brown
– Fry all the vegetables until golden brown
– Put the hare legs and vegetables together in the same pan, add the wine and cook until liquid is reduced by half
– Add the gravy and the water
– Simmer for 2 hours or until the leg meat comes off the bone with ease
– Strain the liquid from the pan and reduce to a sauce consistency
– Pick the meat off the legs and add to the sauce
– Place in the pasty case and top with mashed potato
Place the loin, sausage and pie together on a plate and drizzle with any remaining sauce. Serve with honey roasted turnips.