Recipes Keywords: garlic

Lamb Suet Pudding served at The Farmer’s Cart Café

Main courseServes 4

 PREP TIME  1 hr * COOK TIME 2.5hrs Melt the butter with one tbsp. of oil in a large saucepan, over a low-medium heat. When the butter is foaming, add the shallots and garlic and cook for a few minutes until they begin to soften, but not colour. In a large bowl, mix tbsp. of flour with chopped rosemary, salt and pepper. Add the lamb and toss them thoroughly in the seasoned flour. Transfer the softened shallots and garlic to a large bowl and leave to one side. Add a little more oil to the pan and increase the heat. Add all of the lamb and cook until browned all over adding more oil if needed. Return all the shallots to the pan. Add the wine to the pan and let it bubble and reduce for a few minutes, scraping the base of the pan with a spatula to help release any caramelised bits. Add the stock and simmer for 5 minutes. If the sauce looks too thick, add some more stock. Taste the sauce and season with salt and pepper. When you are ready to cook the pudding, first generously butter a 1.2 litre/2 pint pudding basin. To make the pastry, mix the ingredients together thoroughly and season with salt and pepper. Gradually stir in water until you have a soft, slightly sticky dough (you’ll need about 225ml/8fl oz of water). Divide off about a quarter of the dough, to be used for the pastry lid. Dust your work surface with flour and roll out the larger piece of dough into a circle roughly 30cm/12in in diameter. Use this to line the pudding basin, leaving the excess pastry hanging over the edge. Roll out the small piece of dough large enough to form a lid for the basin. Spoon the cooled filling into the pastry-lined basin. Dampen the edges with water and add the pastry lid. Press the edges together to seal and trim away the excess pastry neatly. Place a piece of baking parchment over a sheet of foil and make a large pleat in the middle, folding both sheets together (this allows the pudding to expand as it cooks). Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle that will enable you to lift the pudding in and out of the saucepan. Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Turn the heat low and let the pudding steam for 2-2½ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry. Remove the pudding from the pan, take off the foil and parchment and leave to rest for five minutes. Then use a small, sharp knife to release the sides of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out on to the plate. We serve with cury kale and mash potatoes (all grown on our farm).  

Prashad Bataka Bhajia – Potato Fritters with Coriander and Pepper Crunch

StarterServes 4

Crush the chillies and garlic together with a pinch of salt with a pestle and mortar (or in a blender) to make a fine masala paste. Put the batter ingredients and the masala paste in a medium bowl and gently mix, working the spices through it, to form a relatively runny batter. Cut the potatoes in 5mm-thick slices. Mix the coriander seeds and pepper in a small bowl. Heat the frying oil – about 15cm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one) and when you think it is hot enough, test the temperature by sprinkling a few drops of batter in the oil. When it is up to temperature, the drops will quickly spring back up to float on the surface. Reduce the heat to medium. Put four potato slices in the batter and work them around to make sure they are fully coated. Lift one slice out of the batter by its edge, hold over the bowl for a moment to allow any excess batter to drip off, then turn to hold horizontally. Sprinkle the top surface with seed-pepper mix and carefully place in the oil sprinkled-side uppermost. Repeat with the other three battered slices. Some batter droplets may run off the potato slices – use a tea strainer or small sieve to remove them so that they do not burn. After three minutes turn the slices over with a slotted spoon or strainer to cook the other side. Cook for a further 4-5 minutes until the batter is a crispy golden brown and the seeds are dark brown. Remove from the oil and leave to rest on absorbent kitchen towels while you batter and fry the remaining potato slices in batches of four at a time.

Slow cooked rabbit with chorizo and mushroom

Main courseServes 5

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..

Swillington Organic Farm’s Simple Seasonal Wild Garlic Roast Chicken

Main courseServes 4

Heat the oven to 220C/200C fan/gas 7. Put the chicken in a large roasting tin. Mash together the garlic and butter. Gently separate the skin from the chicken breast by easing your fingers between the two and then push as much butter mixture under the skin as possible. Rub whatever is left into the outside of the chicken and between the thighs and the breast then cook the chicken for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and cook for a further 45 mins or until the chicken juices run clear when you pierce the thigh with a knife. Leave to rest for 15 mins before carving. Serve with seasonal veg and if you want a further garlic hit stir some of the wild garlic butter into mashed potato.

Green Pea Pate from The Cooking School at Dean Clough

StarterServes 4

1. Place the defrosted peas (or cooked and cooled peas) in a food processor and purée until smooth. 2. Transfer the peas to a mixing bowl and combine with the yoghurt, chopped onion, chopped mint, crushed garlic, chopped chilli, olive oil, ground cumin and pepper (to taste). 3. Transfer to a serving dish and chill.

Calderdale Rabbit Shepherd’s Pie with young carrots & peas from The Shibden Mill Inn

Main courseServes 4

Start by melting the butter in a heavy based pan or casserole dish, add the rapeseed oil then add the 4 legs and brown. After 2/3 minutes of sautéing the legs, set aside leaving the pan on the heat, add the diced vegetables & garlic and colour. After another 2/3 minutes place the legs back into the pan and add the vinegar, reduce by half then add the wine and reduce that by half. Then add all the chicken stock and tomatoes, thyme, garlic & bay leaf, bring to the boil then simmer of 2 hours till the leg meat is cooked and falls of the bone. Preheat the oven on gas mark 4 about 175ºC. Lift the rabbit out the pan being careful to keep the leg meat whole and set aside. Now reduce the sauce left in the pan with the vegetables and herbs. Pass the sauce off after 5 minutes or so. Keeping the vegetables, pull the meat off the bones, careful to get all the bone out of the meat and place into a clean casserole dish along with the vegetables. Cover with the strained sauce and place in the fridge for 1 hour until the sauce sets, making it easier to cover with mash. Add the peas and chopped herbs and cover with mash potato using the back of a knife. Brush with a little butter & bake for 40 minutes until a golden colour on top.

Shibden Mill Inn Mussels

Main courseServes 2

Start by making sure the mussels are clean, bright & unbroken, tap each mussel and if it remains open and doesn't close by itself discard them. Once washed set aside, in a large heavy bottomed pan, add the oil and ginger & fry over a low heat until soft. After 1-2 minutes add the shallot, garlic & chilli, turn the heat on full and stir with a wooden spoon. Add the mussels along with the lime, vinegar & wine, cover with a lid and stream for 3-4 minutes until all the mussels have opened. Divide into two bowls and serve with the coriander & topped with the spring onions.

Smoked Hungarian Style Sausage, Chicken and Butter Bean Stew

Main courseServes 4

Preheat your oven to 160 degrees Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften. Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid. Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes. At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste. Stir in a handful of chopped flat leaf parsley and serve.

HERB CRUSTED LOCAL HARE, PIE, SAUSAGE AND MASH from the Cleveland Tontine

Serves 4

*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 *Hare Sausage* – 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.

Jason Wardill’s Yorkshire Tapas Platter – Yorkshire Lamb Kofta

StarterServes 6

1) Mix together all the ingredients until well blended. Divide into 6 balls, and then roll each ball on a board with a cupped hand to turn them into ovals. 2) Thread onto 4 metal skewers and brush with oil. 3) To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. 4) Serve with a dipping sauce.