Celebrate the end of British Beef Week, which recognises the quality and sustainability of this fantastic product with this deliciously classic recipe from the team at East Yorkshire based Warrendale Wagyu.
Using their award-winning Wagyu fillets alongside their beef dripping and wasabi mustard for an added kick, this timeless dish makes two mini wellingtons and is perfect for a weekend supper at home.
For more recipe inspiration and to buy their range online visit www.warrendale-wagyu.co.uk
Could BBQ weather be finally upon us?
With the sun forecast to make an appearance this weekend it’s time to fire up the grill and give these Moroccan Beef Kebabs with roasted garlic and cucumber creme fraiche from the team at Harrogate based Smokehouse Spices a whirl.
Using their aromatic Lamb Rub which features a delicious blend of Moroccan spices, paired with succulent diced beef, these kebabs will take your BBQ to the next level of deliciousness.
For more information about Smokehouse Spices products and to buy online visit www.smokehousespices.co.uk
Pie season is upon us and this delicious recipe from the team at Harrogate based Smokehouse Spices uses their aromatic beef rub paired with brisket to create a rich and succulent dinner that is quick to prepare and perfect for cold winter nights.
For more recipe inspiration and to buy their range of tasty and simple to use rubs and sauces online visit www.smokehousespices.co.uk
A beefy twist on a spicy Mexican favourite, step aside chicken breast – Wagyu steak is here!
This simple and tasty recipe from the team at the award winning Warrendale Wagyu in East Yorkshire makes an easy weekend supper just a little bit more special.
For more information and to order their range of products online visit www.warrendale-wagyu.co.uk
# Heat 1 tablespoon oil in griddle pan, cook steaks but keep underdone, take out and keep warm.
# Put in chopped shallots and cook slowly, do not colour.
# Add whiskey and flambé.
# Extinguish by adding white wine and reduce by a third.
# Add chicken stock and reduce by half.
# Add double cream and reduce.
# Take from the heat, put diced cheese into sauce and allow to melt.
# Meanwhile cut potatoes into quarters diced.
# Fry in 1 tablespoon oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, and rubbed thyme and season.
# At the same time melt 1oz butter.
# Sweat crushed garlic, add green beans and reheat, season.
# Serve the steaks over the green beans.
# Pour the sauce over the steaks and potatoes.
# Pre-heat oven 150°C/gas mark 2. Place all the ingredients except the shin steaks, tomato purée and flour into a container large enough to hold everything. Mix together then add the shin steaks, making sure the liquid just covers the steaks. Cover and leave for a couple of hours to marinate.
# In the meantime make your shin stock. Brown the trimmings with a little oil in a hot pan then tip into a large stockpot with a few onions, carrots and celery sticks. Cover with water and simmer for a couple of hours before straining. Alternatively you can use ready-made stock.
# Remove the steaks from the marinade, pat dry with kitchen paper and dust with a little four. Heat the oil in a frying pan and brown the steaks on all sides, seasoning generously with freshly ground black pepper and a little sea salt.
# Transfer the steaks to a casserole; add the marinade liquid, tomato purée and enough beef stock to cover the steaks completely. Cover with a lid or foil and cook gently in the oven for 2 hours. The meat should be meltingly tender when pushed gently with a fork.
# Meanwhile make the potatoes. Line an ovenproof dish with baking parchment then select the nicest large slices of potato for the top and set aside. Soak the porcini mushrooms in warm water, drain through a fine sieve and reserve the stock. Rinse the mushrooms thoroughly in cold water several times.
# Fry the bacon in a little butter until crisp and brown then remove with a slotted spoon and set aside to drain on kitchen paper. In the same pan fry the mushrooms, onion and garlic in a little more butter then drain as before.
# Crush the remaining potatoes together with the double cream and a little mushroom stock, seasoning generously. Fold in the onion, mushrooms, bacon and parsley and line the baking dish with the mixture. Arrange reserved potato slices nearly across the top, brush with butter and bake for 40 minutes at 160°C/gas mark 21/2, or until the top is crisp and golden.
# Remove the steaks carefully from the casserole and set aside on a warm plate covered with foil. Pour the cooking liquid into a pan, straining and skimming off any grease. Boil rapidly until reduced down to a good sauce consistency and you are now ready to plate up.
# Heat 1tbsp oil in griddle pan, cook steaks, keep underdone, take out and
# Put in chopped shallots and cook slowly, do not colour.
# Add Whiskey and flambé. Extinguish by adding white wine and reduce by
# Add chicken stock and reduce by 1/2. Add double cream and reduce.
# Take from the heat, put diced cheese into sauce and allow to melt.
# Meanwhile cut potatoes into 1/4's diced. Fry in 1tsbsp oil and 1oz butter until
cooked and golden brown, when cooked, remove most of fat, add rubbed
thyme and season.
# At the same time melt 1oz butter. Sweat crushed garlic, add green beans and
# Serve the steaks over the green beans. Pour the sauce over the steaks and
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.
Red Onion Marmalade:
# Fry the onions in a frying pan over a fierce heat until they start to soften.
# Turn the heat down slightly and add the red wine vinegar, red wine, sugar and thyme.
# Continue to boil until the onions have a rich sheen and are deep red in colour, there should only be a small amount of liquid left.
# Remove from the heat and taste. At this stage, depending upon the size of the onions you may need to add a little more sugar or vinegar, if so return to the stove.
# Once you are happy with the flavour, season with a little salt and pepper and put to one side.
# Remember, any left over marmalade can be stored for up to a week if kept in the fridge in an airtight container (it's very nice on a ham sandwich!)
# Blanch in a deep fat fryer at approximately 140°C until soft, then remove from the fryer and allow to drain and cool.
# When you are ready, re-heat the fryer to 180°C and return the chips until golden brown.
# Mix the self-raising flour with enough Black Sheep Ale to form a thick batter consistency and add a pinch of salt.
# Sprinkle the rings of onion with flour to dust them before putting them into the beer batter.
# Then plunge the onion rings into the deep fat fryer and cook until golden and crispy.
# Place all of the burger ingredients into a bowl and mix together using a large spoon.
# Season with a good pinch of salt and pepper.
# Form four burgers from the mixture.
# Heat some vegetable oil in a frying pan.
# Place the burgers in the pan and cook on both sides for approximately 2 minutes on each side over a moderate heat until golden brown.
# Once brown on both sides place in the oven at 180°C for 6 minutes.
# Cook the bacon under a grill until cooked but not crispy.
# Melt the Wensleydale cheese on top of the burger under the grill.
Tip: This dish looks great on a rectangular plate.
# Assemble the burger in the bun with the Wensleydale bacon on top of the melted cheese, then place this at one end of the plate.
# At the other end of the plate, stack the chips into a Jenga-like tower, then stack the onion rings next to them.
# Place some mixed salad leaves in a ramekin in the middle of the plate with a small amount of the red onion marmalade on top.
# Heat a large casserole pan and add a little oil. Flour the pieces of steak in seasoned flour and then brown them in the casserole pan. Remove from pan once browned.
# Add the sliced carrots and onion to the pan and allow to sweat for a few minutes until the onion is soft. Pour in the red wine and scrape up any sticky bits on the bottom of the pan.
# Return the browned meat, season add the stock, Soy & Worcester sauce. Bring the pan to the boil, cover and put in an oven set at 180ºC for 30 minutes then reduce the temperature to 150ºC, and leave to cook for another hour or so until the meat is tender.
# To make the pastry, simply combine the flour, suet and salt with a little water in a bowl, until you have workable dough. On a floured surface roll this out into a nice big disk that will fit over the stew (not too thin).
# Place the pastry crust on top of the stew in the casserole pot, return to a hot oven (200ºC) for 15 minutes, or until golden and the gravy starts to bubble through.
# Delicious served with a baked jacket potato and some seasonal vegetables.
Preparation time: 15 minutes, plus marinating time
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
1. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher's string or meat bands. Season on both sides and push the thyme and rosemary into the slits.
2. Place the beef in a strong, large double lined plastic freezer bag and add the cider and oil. Seal the bag, place on a large plate and refrigerate for at least 2 hours or if time allows, overnight, turning once.
3. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
4. Remove the beef from the marinade (reserve the marinade) and transfer to a rack in a large non-stick roasting tin. Pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
5. One hour before the end of the cooking time, remove the beef and rack from the
tin and add the fennel and onions. Position the beef on top of the vegetables without the rack and return to the oven for the remainder of the cooking time.
6. Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes.
7. Slice the beef and serve with the pan juices, fennel, onions and a salad or beetroot and orange relish.
Beetroot, Apple and Orange Relish
Preparation time: 20 minutes
Cooking time: 20 minutes
15ml/1tbsp rapeseed or olive oil
2 small onions, peeled and finely chopped
5ml/1tsp ground allspice
2.5ml/½tsp ground cinnamon
2 medium cooked fresh beetroot, peeled and coarsely grated
2 sharp green apples, e.g Granny Smith, cored and grated
200g/7oz brown sugar
Finely grated zest of 1 large orange
250ml/9floz red wine vinegar
1. Heat the oil in a large non-stick pan. Cook the onions, spices and salt for 4-5 minutes or until soft, stirring occasionally.
2. Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15-20 minutes, stirring occasionally.
3. Sterilise a large empty jam jar in a preheat oven to Gas mark ¼ 110°C/225°F (wash the jar and lid first in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 minutes. Fill the jar with the relish whilst the jar is still hot.
4. Serve the relish with the beef.
Once sealed the relish will keep in the fridge for up to 2 months and is great served with cold meats.