Chicken and tarragon are a classic combination and this recipe from the team at East Yorkshire based Soanes Poultry does it to perfection.
Perfect for a weekend supper with a chilled glass of wine this comforting dish using their ward winning chicken is quick to make and full of flavour.
For more recipe inspiration visit www.soanespoultry.co.uk
With Autumn on the way, what better way to celebrate the turn in season than a comforting and indulgent risotto.
This recipe from North Yorkshire based Shepherds Purse Cheeses pairs their multi award-winning Harrogate Blue with seasonal mushrooms to create a seriously delicious supper.
For more recipe inspiration visit www.shepherdspurse.co.uk
# Trim excess fat from cutlets. Heat fat in frying pan, brown cutlets on both sides in hot fat.
# Trim and slice mushrooms.
# Remove cutlets from pan and place in casserole dish with mushrooms.
# Measure redcurrant jelly, Worcester sauce and lemon juice into a saucepan.
# Stir over low heat until jelly has melted and ingredients are blended. (Stirring with a whisk often helps redcurrant jelly to soften.) Draw off the heat.
# Add flour to hot fat remaining in frying pan and if necessary, add extra to help absorb the flour. Stir over low heat for about 10 minutes until a golden brown. Stir in jelly mix and then sufficient stock to make a thick gravy. Bring to boil stirring all the time to get smooth. Season with salt, pepper and nutmeg. Strain over cutlets.
# Cover and place in a moderate to slow oven (325f/170c or gas 3) and cook for 1 1/2 hours.
# Sprinkle with parsley and serve.
# Heat the oil in a saucepan, add onion and bacon and cook for 1-2 minutes .
# Add the rice and cook for 2-3 minutes until the rice starts to look 'glassy'.
# Add mushrooms and pork stock gradually and bring to the boil.
# Season and simmer gently for 30 minutes or until the rice is cooked and liquid is absorbed.
# Add the asparagus and top with rocket leaves and grated Parmesan
# Serve and enjoy immediately!
Saute mushrooms in 1oz butter, squeeze lemon and salt and pepper. Set aside.
Put parsnip, sweet potato and onion in a roasting tray with 1 tbsp olive oil and 1oz butter. Roast until cooked. Put in bowl, add half chickpeas and crush with a fork until forms a rustic mash. Add rest of chickpeas, coriander, thyme and the zest and juice of an orange. Fold together and season to taste.
Make 3-4 pancakes as thin as you can. Roll out pastry to a thin 14inch rectangle and add pancakes, layered and overlapping. Add mushrooms to the centre of the pancakes and then add rest of the filling. Seal each end and roll over pancakes. Egg wash one side of inside puff pastry and roll up like a sausage roll. Crimp the edges to seal and score the top in a pretty pattern of your choosing. Brush with beaten egg and cook in the oven at 180°c until golden brown (approx 40-50 mins).
Put all ingredients in pan and boil gently for 20 minutes. Serve in a gravy boat to accompany the above.