Shibden Mill Inn’s Steak and Ale Pie
A comforting winter warmer!
Recipes Keywords: onion
Gloucester Old Spot Suckling Pig Loin
# Pre-heat oven to 180°C, Gas Mark 4. Brush the loin with vegetable oil and sprinkle liberally with salt. # Place in a roasting tray and cook for approx 35 to 40 minutes depending on the width of the eye of the loin meat. # Turn the loin a couple of times to ensure even cooking and crackling. # Whilst the loin is cooking, mould the sausagemeat, crumbled black pudding, 10g garden sage and seasoning into small balls 4 to 5cm in diameter. # Wrap in caul fat to keep compacted and tight (if available). If caul fat is unavailable, grilling the bundles is gentler. # Place in oven for the last 10 to15 minutes of cooking around the pork loin. # Peel the apples and with the aid of a parisienne scoop (melon baller!), scoop out six balls from each apple. # Set aside in cold water with a squeeze of lemon to keep colour. *To make the soubise cream:* # Gently sweat off the finely diced white onion in a little butter for 5 to 6 minutes, then just cover with the cream. # Reduce the cream by about a half, as the onion absorbs it. # Lightly season with white pepper and salt, blend in a liquidiser, check the consistency, it should be fairly thick but still runny, keep warm. # When the pork is cooked, remove from the roasting tray get any excess salt out of the tray and then add the cider, cinnamon and star anise. # Scrape the sediment from the bottom of the tray, add the veal stock and simmer for 3 to 4 minutes. # Pass through a chinois or fine sieve, add the apple balls and a pinch of chopped sage, then check the seasoning.
Cheese and Onion Pie
h4. For the ShortCrust Pastry # Sift the flour into a bowl with the salt and rub in the butter until the mixture resembles breadcrumbs. # Make a well in the centre and add the eggs and a little water and mix together until a smooth paste is formed. # Wrap in cling film and chill for 1 hour. h4. For the Filling # Place the onions, water and butter in a pan and bring to the boil then season with the salt and pepper. # Allow to cook until just tender, then remove from the heat and cool. Drain the liquid off when cold. # Keep the cheese to one side and add when assembling the pie. h4. Assembly # Roll out the pastry and use 2/3 to line the pie tin. Bake blind 15 minutes, 180°C. Cool. # Put alternate layers of grated cheese and the onion mixture in the pie case, until the pie is full. # Cover with a pastry lid and brush with egg wash. # Bake at 180°C for 15 minutes until golden.
Belly of Old Spot Pork with Seared King Scallops, Dressed Baby Fennel and French Onion Puree
The day before, place the belly pork in a large oven-proof tray with a sprig of thyme, half a bulb of garlic (peeled), one onion and roughly chopped carrots and celery. Add chicken stock, bring to the boil on stove top, cover with foil and place in a medium oven for 4 hours. Once cooked, place on a flat tray topped with another flat tray and place a heavy weight on top before leaving in a fridge overnight. # When chilled, remove skin. Cut into 4 portions and return to the fridge. # Slice the onions, crush garlic and chop the thyme. Cook together slowly in a heavy-based pan until golden brown and the liquid has evaporated. Blend until smooth and pass through a fine sieve. # Blanch the fennel in boiling water for 2 minutes then refresh in ice-cold water. Cut into small pieces and dress in rapeseed oil, lemon juice, salt and pepper. # Pick the garnishing herbs from their stalks and leave them in iced water. # Heat a non-stick frying pan with olive oil until smoking hot and place the belly pork in skin side down. Put in the oven for 8-10 minutes. # Gently warm the onion puree in one saucepan and the fennel and dressing in another. # Sear scallops in hot frying pan with foaming butter for 11/2 minutes on each side. # Spoon the onion puree onto the plate, place the belly pork skin side up and garnish with warm fennel, scallops, chopped tomato and herbs serve immediately.
Green Pea Pate from The Cooking School at Dean Clough
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.
Red Rice Salad
In a pan, bring the rice to the boil with the water and then simmer for 20 minutes until the rice is cooked al dente. Meanwhile, zest the lemon and lime into a large bowl and add the juices from both. Finely chop the coriander, mint and parsley and add to the bowl. Peel and chop finely the onion, red pepper and tomatoes. Crumble in the feta cheese, season and stir in the olive oil. Drain the rice and run under a cold tap to chill the rice but also to keep it crunchy. Add to the other ingredients, stir well and it's ready to serve!
Black Sheep Brewery Liver and Bacon
Bring the potatoes to boil and simmer for around 25- 30 minutes. When cooked the potatoes should start to break up, so check by using a fork. Drain the potatoes in a colander and turn back into the pan and dry out over a little heat, to take off any excess water. In a small pan or microwaveable dish, put the butter and a drop of milk or cream, then heat and melt together and add this to the potatoes. Season and mash the potatoes. You can add some chopped fresh sage or parsley at this point. To make the gravy, which can be made in advance, put the beef/lamb bones in a baking tray with the vegetables all chopped up and smother in the tomato paste/purée. Roast in the oven at 200ºC for around 45 minutes until the bones are brown and tomato paste caramelised. Drain any fat off the bones and put in to a heavy and deep pan or casserole dish with the vegetables, two bottles of Black Sheep ale or Riggwelter, a pint of water and a table spoon of garlic purée. Bring to a boil on high heat and skim off any impurities, then turn down heat and simmer for around two hours until its reduced by half. Then thicken with a little corn starch and pass through a sieve into a jug and leave to one side. Dispose of the bones and vegetables and wash the pan. Return to medium heat and add a few drops of sunflower oil or rape seed oil with two thinly sliced onions, moving them around until caramelised. Drain off any oil and then add the gravy and simmer for 20 minutes. Season with salt and pepper and a couple or dashes of Worcestershire or Yorkshire sauce, if you wish to add a kick. Pan fry the liver to your required taste and finish with a couple rashers of crisp baked streaky bacon/pancetta. Alternatively, the bacon/pancetta can be baked for 15 minutes in a hot oven until crispy, then left to go cold and blended to a crumb and sprinkled over the liver after cooking it. Serve with the mashed potatoes and gravy.
Radish, Broad Bean, Mint & Lemon Salad
– Boil the broad beans in a pan of water for 3-8 minutes or until just soft. Drain and plunge into cold water to stop them cooking further. Drain again and then pop the tender, bright green beans out of their thick, leathery skins by squeezing gently. – Slice the radishes and red onion quite thinly and add to the beans – Scoop out the flesh from the preserved lemon and discard. Very finely chop the remaining lemon skin and fresh herbs, and add to the beans. – Make the dressing by adding the zest and juice of the lemon to a good generous glug of olive oil. Whisk together with the ground cumin. Pour over the salad and toss to combine
A recipe for traditional Roast Grouse by Mehdi Boukemach – Head Chef at Fodder, Harrogate.
To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm. To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown. To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast. Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning. Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.
Smoked Hungarian Style Sausage, Chicken and Butter Bean Stew
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.
Roasted Garlic Sausage with Root Vegetables
Pre heat the oven to 180ºC or Gas 4 Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks. Cook in lightly salted water with some thyme and garlic, till tender. Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over. Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes. Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.