Beef and beer are a match made in culinary heaven and with the end of dry January in sight, this stout and steak pie from North Yorkshire based Pennine Brewery really hits the spot.
Using their Hogmans Stout, from their recently released Farming Yorkshire range of beers which was launched to thank farming communities for their hard work during the pandemic, this comforting pie is the perfect weekend warmer for February.
For more information on Pennine Brewery and their award-winning range visit www.pennine-brewing.co.uk
A hearty, full flavoured stew perfect for when the nights are drawing in and comfort food is very much needed, this tasty family favourite from the team at Thixendale based Yorkshire Rapeseed Oil will be on repeat throughout autumn and winter.
For more recipe inspiration and to buy their award-winning range online visit www.yorkshirerapeseedoil.co.uk
If you’re struggling with a glut of homegrown rhubarb in the garden this summer, this Rhubarb & Ginger Gold Jam recipe from the team at Pennine Brewery is a great way to enjoy this Yorkshire staple.
Using their Pennine Natural Gold beer, this simple jam recipe can be used for puddings or just on your morning toast for many months to come!
For more information about Pennine Brewery’s award winning range visit www.pennine-brewing.co.uk
# Trim any fat from the pork, pierce with a sharp knife, and insert garlic and rosemary into the slits, cover with Guinness, extra virgin olive oil, peppercorns, bay leaves and salt, and marinate for at least 24 hours.
# Peel potatoes and slice as finely as possible, and layer in an oven proof dish, alternating with the finely sliced onion, repeating until the dish is 2/3 full.
# In a separate pan, bring to the boil the cream and stock cube, and pour over the onions and potatoes. Bake for an hour at 130C.
# Sauté the thinly sliced red onion and garlic in the extra virgin olive oil.
# Cut the bacon into small pieces and add to the pan.
# When the bacon is translucent, add the cabbage and grated apple.
# When the mixture is just soft, season with the vinegar, sugar, salt and pepper.
# Remove the pork from the marinade, and roast in a hot oven for about 15 minutes.
# Sauté the shallots and peppercorns, and deglaze with the brandy.
# Add the Worcester sauce and cream, and reduce by half.
# Season with the dijon mustard and salt and pepper.
# To assemble, place a ring mould on a plate.
# Put the cabbage in first, followed by the Dauphinoise, and top with thick slices of the pork.
# Remove the ring mould and finish with the peppercorn sauce.
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.
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.
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.
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.
1. Preheat the oven to 170C/325F/Gas3. Line a 24x24cm tin with baking parchment
2. Bring a pan of water to the boil. Put the plain and milk chocolate with the butter in a large bowl, place over the boiling water, switch off the heat and allow to melt
3. In a separate bowl, whisk the eggs and sugar together until light fluffy and creamy. Add the beer and whisk in thoroughly, followed by the melted chocolate and butter, beat in until all combined again.
4. Sieve the flour and cocoa powder into the eggs and fold in until thoroughly combined, then fold in the nuts and remaining white chocolate pieces.
5. Pour the chocolate mixture into the prepared tin. Place in the oven and bake for 20 minutes. The top should be firm but the inside should still feel soft, ie still have a slight wobble. It should still be gooey!.
6. Allow the brownies to cool in the tin
7. To make the frosting, beat the fettle and milk together with an electric hand mixer until soft. Gradually add the icing sugar, beating now with a wooden spoon to avoid a volcanic storm. Beat vigorously until soft
8. When the brownie has cooled, spread the icing over the top and cut the brownies into squares.