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
Taken from Jervaulx Abbey Tearooms In Their Footsteps recipe book which celebrates 25 years of baking at the iconic North Yorkshire landmark, this simple cheesecake recipe combines another Yorkshire icon, Wensleydale cheese with punchy ginger to make a deliciously decedent dessert.
Perfect on its own or with a dash of cream. For more information on Jervaulx Abbey and their award-winning tearoom visit www.jervaulxabbey.com
# Finely chop stem ginger.
# Place Shah biscuits in metal or plastic individual circular gateaux ring.
# Scoop ice cream into ring, press down and smooth top.
# If serving immediately sprinkle ginger on top, Place on serving plate, carefully remove the gateaux ring.
# Drizzle ginger syrup on plate.
If you wish to serve later, place ice cream in freezer after stage 3.
When ready to serve, remove from freezer. Run a warmed knife around the inside of the gateau mould, place on serving plate and dress with ginger and syrup.
# Boil the cream and vanilla pod and pour onto the creamed egg yolks and sugar.
# Return back to the pan on a low heat stirring continuously until the mixture coats the back of the spoon.
# Remove from the pan and chill. Churn and freeze until required.
# Sautée the diced butternut squash in a hot pan with olive oil for 4-5mins until browned
# Add a little balsamic vinegar to the squash to caramelize, then add the toasted seeds
# Scatter the sautéed butternut squash and seeds over hot bowls of the butternut soup, finish with the zest and fresh parsley.
A dollop of Greek yoghurt also works really well with this soup!
# In a small bowl mix all the marinade ingredients together. Place the lamb in a large shallow bowl, spoon over the marinade to coat.
# Cover and marinate in the refrigerator for 2 hours or overnight, turning once.
# Preheat the oven to Gas mark 6, 200°C, 400°F.
# Place the potato wedges and carrots in a roasting tin, sprinkle over the dried herbs, seasoning and olive oil. Toss gently.
# Roast for 15-20 minutes. Remove the tin from the oven, add the lamb and reserve the marinade.
# Return to the oven and roast for 35-40 minutes, turning once.
# Meanwhile, pour the reserved marinade into a small pan and bring to the boil, reduce the heat and simmer for a further 2-3 minutes.
# Drizzle the sauce over the chops and serve immediately with the roasted vegetables.
# Serve with a crisp green salad.
Make the most of zingy rhubarb by teaming it with two of its classic flavour combinations, orange and ginger. The gingerbread keeps well in an airtight container for a few days (if you have any leftover, which is unlikely!).
Preheat the oven to 160ºC. Grease and line a 30cm x 20cm brownie (baking) tray, one which holds 1.2 litres (2 pints) of liquid. Put the treacle, milk, butter and sugar in a saucepan and gently heat until the butter and sugar has melted. Remove from the heat and leave to cool slightly, for about 5 mins, then stir in the beaten eggs. Put the flour, bicarbonate of soda, ginger, cinnamon and nutmeg in a large bowl. Tip in the egg/sugar mixture and gently stir until all the ingredients are combined. Pour into the baking tin and bake for about 45 mins, until a cocktail stick inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin for 10-15 mins, then turn out onto a wire rack to cool completely. To make the fool, put the rhubarb, sugar, orange juice and zest in a large pan. Gently heat for about 10-15 mins, until the rhubarb is tender (test by inserting a sharp knife). Remove from the heat and leave to cool. Whisk the cream in a large bowl (don't over-whisk, just do enough so that it is forming soft peaks). Add the rhubarb mixture and gently fold into the cream. Serve the gingerbread cut into squares with a dollop of fool on the side.
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.
Can be served either as a side dish with meat or fish or as a stand-alone dish with a salad or veg.
- Chop the potatoes into a small dice and part boil (10 mins)
- Boil the beetroot until soft, cool and peel off the skin. Cut into similar size dice as the potatoes
- Meanwhile fry the onions & ginger until soft. Lower the heat
- Add the spices and simmer to release the flavours and natural oils.
- Add the tomatoes and potatoes then the beetroot and fry for a further 2-3 minutes or until excess liquid has evaporated
- Serve with a good helping of crème fraiche, orange zest and freshly chopped coriander
- mixing bowl
- sharp knife
- measuring jug
- wooden spoon
- 25cm cake tin
- rolling tin
- chopping board
1. Preheat the oven to 200°C/Gas 6. Grease and line a 25cm lose-bottomed cake tin.
2. Cut two thirds of rhubarb into pieces about 5cm long. Place in an ovenproof dish and sprinkle with 55g of caster sugar. Roast in the oven for 20 minutes or until tender.
3. Meanwhile, cut the remaining rhubarb into pieces about 7.5cm long, place in another ovenproof dish with a tablespoon of caster sugar and roast until just tender but still holding their shape. Set aside to decorate the cheesecake.
4. To make the biscuit base, place the ginger biscuits in a plastic bag and crush with a rolling pin, leaving the mixture quite rough. Place the biscuit crumbs in a bowl, mix in the melted butter and press into the bottom of the prepared cake tin. Place in the fridge while you make the cheesecake mixture.
5. Beat the cream cheese with the remaining 125g caster sugar and the lemon zest, then add the soured cream and egg yolks and beat until smooth.
6. Spread the rhubarb onto the chilled biscuit base. Whisk the egg white until they hold soft peaks then fold into the cheese mixture and pour on top of the rhubarb.
7. Bake in the oven for about one hour, reducing the heat to 180Â°C/Gas 4 once the cheesecake has risen. The top should be firm to the touch but still slightly wobbly. Leave the cheesecake to cool then remove it from the tin, arrange the reserved rhubarb on top and dust with the icing sugar.