Shibden Mill Inn’s Steak and Ale Pie
A comforting winter warmer!
Recipes Keywords: paprika
Filmore and Union’s Tasty gluten-free fish bites with herby crème fraiche
1) Heat the oven to 180 degrees 2) Combine crème fraiche, parsley and paprika in a bowl and set aside 3) Cut the fish into thick strips and coat in polenta and parmesan 4) Heat the oil in a frying pan and cook fish in small batches until golden, finish off in the oven until cooked through. 5) Transfer to a plate lined with kitchen paper 6) Serve with herby crème fraiche dip, lemon wedges and some steamed vegetables
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.
Paul Boyer’s Pheasant with Chorizo from The Cooking with Yorkshire Rapeseed Oil Book
Preheat the oven to 170 C / Fan 150 / Gas Mark 3 Begin by removing the skins from the tomatoes: place them in a heat proof bowl, cover with boiling water and leave for a couple of minutes until the skins have split. Carefully drain away the hot water and when cool enough to handle, peel off the skins. Cut the tomatoes into quarters and remove and discard the seeds. Roughly chop the remaining tomato flesh. Using a deep frying pan or wok on a hot hob, heat 1tbsp of the Yorkshire Rapeseed Oil with Chilli & Spice and fry the chopped bacon until crispy. Remove the bacon from the pan and put into an ovenproof casserole dish which has a lid. Put half of the chorizo slices (leave the other half to one side) into the frying pan and cook until the fat has been released and the chorizo is crispy. Remove from the pan and add to the bacon in the casserole. Coat the pheasant joints in the flour and cook in the frying pan to brown and seal the meat. Remove and add to the casserole with the bacon and chorizo. Fry the onions and garlic in the same frying pan until just beginning to brown. Then add the chopped tomatoes, dry white wine, beef stock, tomato puree, bay leaves and paprika. Stir well over the heat to mix everything together. When the mixture starts to bubble, pour it into the casserole over the meat. Cover with a tight fitting lid and cook in the oven for 30 minutes. Meanwhile, heat the remaining 1tbsp Yorkshire Rapeseed Oil with Chilli & Spice in a frying pan and fry the remaining chorizo until crispy. Remove the chorizo from the pan and drain it on kitchen paper, ready to use as a garnish. Season the casserole with salt and pepper to taste and serve the pheasant (a leg and a breast joint per person) with the chorizo and bacon sauce and a crispy chorizo garnish. *Try this... Chicken with Chorizo and Bacon - chicken joints may be used instead of the pheasant, in which case the cooking time in the oven may need to be extended a little.*