Yorkshire Dales food blog


Scrambled eggs on toast – chive & chorizo version!
August 24, 2010, 9:40 am
Filed under: Chorizo, Eating, Yorkshire Dales Food | Tags: , , , ,

Fancied Scrambled Eggs for breakie but it needed a twist, so I added some fresh cut chives from the herb garden and my stock ingredient a couple of fried slices of Yorkshire Chorizo, even if I say so myself, it was really rather good!

Scrambled eggs with chives & chorizo

Scrambled eggs with chives & chorizo



Yorkshire Chorizo Tart
August 23, 2010, 12:45 pm
Filed under: Chorizo, Food, Recipes, Yorkshire Dales Food, cheese | Tags: , , , , , ,

Couldn’t resist trying my own version of Lynn’s Chorizo tart for a simple quick lunch.

  • shortcrust pastry rolled out to size on a baking tray.
  • smoother pastry base with tomato puree
  • sprinkle with Cheddar cheese (from my cave aged truckle)
  • add a few toppings of your choice, I used sliced red onion and peppers
  • then top with lots of thinly sliced Yorkshire Chorizo


The Bull, Broughton – Oxford Sandy & Black Pork Faggots

Gazegill Farm Oxford Sandy & Black Pork Faggots at The Bull at Broughton, Skipton

These were really very very tasty, the faggot’s had a fantastic meaty pate taste, complimented by a rich gravy and served with seasonal garden peas and broad beans and the extra special “Pork Trotter Mash”.

Oxford Sandy & Black Pork Faggots

Oxford Sandy & Black Pork Faggots



Yorkshire Ploughman’s Lunch – Buck Inn, Malham
August 23, 2010, 12:31 pm
Filed under: Food, Pies, Yorkshire Dales Food | Tags: , , ,

Yorkshire Ploughman’s Lunch – Buck Inn, Malham

Really impressed with this Ploughman’s Lunch served at The Buck Inn, Malham here in the Yorkshire Dales,  even includes homemade vegetable crisps and sometimes with a Scotch Egg or Pork Pie or even both!

Ploughman's Lunch

Ploughman's Lunch



7 Specialty Foods of Yorkshire, England
August 19, 2010, 8:28 pm
Filed under: Food, Yorkshire Dales Food | Tags: , , , ,

A change of angle for us and our first Guest post by UK Food PR specialists, Sauce Communications

Yorkshire, the largest county in the UK, is centred around the city of York, which is world-renowned for its food culture. With York’s plentiful cafes, food festivals, and growing reputation for superior locally-grown foods, it is a paradise for “foodies.”

When mentioning the rich specialty foods of Yorkshire, for most people, the first thing that comes to mind is Yorkshire pudding. But after spending any length of time in Yorkshire, you will soon find out that Yorkshire pudding is just a starting point for a variety of delicious local food choices.

Below we will explore some of the specialty foods of Yorkshire, starting with the famous Yorkshire pudding.

1) Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding

(Image Credit: Sporkist)

Made of a savoury batter of flour, eggs and milk, this dish originated in North-East England. Historically, the batter was kept underneath meat roasting on a spit, allowing meat and oil drippings to add flavour to the batter. When dinner was served, if there was not enough meat to accommodate the number of diners, then children would instead be served this batter which came to be known as Yorkshire pudding. Today, this batter is made and served as a side dish for meat and vegetables, comprising a traditional Sunday dinner.

2) Wensleydale Cheese

Wensleydale Cheese

Wensleydale Cheese

(Image Credit: Parl)

The town of Wensleydale in Yorkshire is known for their famous, unique-tasting cheese.  There are five different main types of Wensleydale– mild, matured, extra matured, blue or cold-smoked—although other varieties exist.  Because of its hint of honey flavor and acidity, Wensleydale cheese is best paired with sweeter fare such as fruit.

3) Rhubarb

Rhubarb

Rhubarb

(Image Credit: Kthread)

Yorkshire is so well-known for rhubarb production that a nine-square-mile area of the county is known as Rhubarb Triangle. The rhubarb plant’s stems are boiled in sugar and used for everything from jams to pies to compotes.  A food, drink and rhubarb festival occurs every year in Wakefield.

4) Ginger Beer

Ginger Beer

Ginger Beer

(Image Credit: ChatiryGirl)

First made in the mid 1700s as an alcoholic drink, ginger beer is similar to ginger ale but infused with a more spicy ginger taste. Currently most ginger beer beverages are non-alcoholic so that anyone can enjoy them.

5) Liquorice

Liquorice

Liquorice

(Image Credit: Hddod)

Once used only for medicinal purposes, liquorice is now sweetened and recognised as confectionery (often known as ‘licorice’).  A celebration of Pontefract, the person responsible for sweetening liquorice, is held at the annual Pontefract Liquorice Festival.

6) Pikelets

Pikelets

Pikelets

(Image Credit: Cleopatra)

Some people refer to pikelets as “flat crumpets” or “think pancakes.”  These fluffy breads have a similar taste and texture as crumpets, but with many regional variations.

7) Parkin

Yorkshire Parkin

Yorkshire Parkin

(Image Credit: Gin Soak)

Another item that uses ginger is parkin, a cake of butter, honey, flour, oats, treacle and ginger. Traditionally, this cake is made to be served around Guy Fawkes Night.

If you are looking for new culinary adventures, why not try some specialty cuisine from Yorkshire?

Please note this is a Guest Post supplied for no financial gain, If you fancy trying your hand at a guest post that you would like to share and that would fit our blog and is “on topic”, please get in touch with chris@paganum.co.uk



Real Cheddar Cheese
August 13, 2010, 2:09 pm
Filed under: Food, cheese | Tags: , , , , , ,

On my way back from Cornwall we decided to have lunch in Cheddar Gorge (avoiding Motorway Services Food!) we had a simple Ploughmans lunch and of course I had to buy some Real Cheddar cheese to take home…..

Real Cheddar Cheese Cloth Wrapped Truckle

Real Cheddar Cheese Cloth Wrapped Truckle



Brody’s Bistro & Pizzeria, Skipton – Lunch
August 13, 2010, 1:55 pm
Filed under: Reviews, Yorkshire Dales Food | Tags: , , , , , , , ,

Fancy a quick family lunch in Skipton, Brody’s Bistro could be just the thing!

We had the Family Lunch, a choice of any 2 stone baked pizzas from the main menu accompanied by a garlic pizza bread, side salad & portion of good chips.  The family lunch is a fixed price of £19.95 and with 3 soft drinks the bill came to £25.

Good authentic style pizza base, thin, crispy and stone baked, simple side salad including mixed leaves and 2 types of tomato served  with a nice dressing, chips were nicely browned home style with skin on, a cross between wedges & homemade chips.  We tried the Brody’s special pizza with cheese & tomato, peppers, Italian salami, mushroom and red onion and the Chorizo & Jalepeno pizza.

Nice decor and good service, Brody’s Bistro & Pizzeria is open every day 12 – 2pm & evenings from 5pm, 9 Sheep Street, Skipton, 01756-799991

www.brodysbistroskipton.co.uk



Wharfebank Brewery – Tether Blond Ale 4.1%

Wharfebank Brewery, Pool in Wharfedale, Tether a blond ale at 4.1% is now available in the Victoria Inn, Kirkby Malham and is sold alongside the usual Timothy Taylor’s Landlord & Golden Best, Copper Dragon and Tetley’s.  Well worth a visit for the great beers and of course fantastic steaks and Granny Boo’s Fish & Chips.



Homemade Raspberry Jam Recipe
August 5, 2010, 2:28 pm
Filed under: Food, Recipes, Yorkshire Dales Food | Tags: , , , , , , , ,

With the profusion of soft fruit just now it has to be Jam Time!  Dig your old jamming pan out and get some of the fantastic soft fruit on offer from the hedgerows, garden or your local farm PYO and make some delicious homemade jam.

Generally Raspberry Jam does not require extra pectin so just use equal quantities of sugar and fruit, clean the fruit, soften fruit in the pan then add the sugar and stir to dissolve, boil up vigorously for 5 to 10mins and test for setting on a saucer (after a few secs on a cold saucer the jam should wrinkle when pushed) and when it’s setting on the saucer your ready to bottle up in clean jam jars.  You can sterilise the jars in the oven for 10mins and allow to cool.



Fantastic Field Mushrooms
July 22, 2010, 5:01 pm
Filed under: Eating, Farm, Recipes, Yorkshire Dales Food | Tags: , , , , ,

After the warm spell and then the torrential rain of the last few days here in the Dales the wild field Mushrooms have decided its time to make an appearance and we have found an abundance these last couple of days.

Wild Field Mushrooms

Wild Field Mushrooms

As I adore fresh mushrooms, I’m trying to make the most of them, we have given a couple of dozen away to friends and family and so far I have made & eaten creamed mushrooms on toast and soup.  Just made a another big batch of wild mushroom soup to freeze into portions, not everyone in our house likes mushrooms so small portions are ideal!  Even @KaveyF got some on her flying visit!

Wild Field Mushroom Soup

Multiply quantities depending on how successful your wild food foraging has been!

Ingredients:-

  • 2 large chopped onions
  • 2 cloves garlic
  • 2 bay leaves
  • 2 or 3 oz butter
  • plain flour
  • cleaned & chopped mushrooms, stalks & all
  • 1 litre chicken stock
  • 2 or 3 fl oz of fresh cream or I used the cream of the top of the milk (old fashioned green top!)
  • Salt & white pepper

Method:-

  1. chop onion & garlic
  2. fry both in a little butter until soft but not brown
  3. toss the mushrooms in some plain flour and add to the pan with onions
  4. sweat off for 3 mins then add the chicken stock and bay leaves
  5. simmer for 10 minutes
  6. remove bay leaves & allow to cool for a few minutes
  7. zap with a hand held blender or liquidize (my magimix has just blown up so had to use the old liquidizer, think I need a fab new KitchenAid like “Gilberta” over at FoodStories)
  8. add cream or milk and stir & serve
  9. is also great to freeze in portions