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.
