Filed under: Eating, Recipes, Reviews, Yorkshire Dales Food, beer | Tags: adrian, arms, Beef, bubble, craven, dales, game, giggleswick, hotpot, old, organic, pork, proctor, rathmell, sausage, settle, squeak, station, Yorkshire
The Craven Arms, Giggleswick (formerly The Old Station) on the outskirts of Settle opened just before Christmas and I would guess has been under a cover of snow ever since! Adrian Proctor, local Organic farmer from nearby Rathmell has refurbished the property and teamed up with his partner Ann and Sister Deb to create a real local foodie pub cum restaurant.
Chef and local boy Richard Wright under the guidance of Stephanie Moon has created a fantastic seasonal menu of local produce including Adrian’s own Pork & Beef from his Organic farm in nearby Rathmell, Adrian farms Saddleback Duroc cross pigs and Shorthorn & Red Poll cattle, images of which you can see adorning the interior walls of the Craven Arms.
The menu gives the option to sample a lot of the dishes in smaller portions which is great at Lunchtimes or when you want to try a selection of the great dishes. Our party of 3 tried a combination of starters and the “smaller appetite” dishes including melt in the mouth Pork belly with chestnut & apple, tasty Haddock fishcake with wilted spinach and fantastic homemade tartar sauce, Mushroom & spinach pancake with a Yorkshire Blue cream sauce (you can ask for the sauce without the Yorkshire Blue if you prefer), a very rich Game hotpot with sage (similar to the dish Richard & Stephanie demonstrated at Take 3 Chefs), real Pork Sausages with bubble & squeak and an excellent crusty Steak pudding & mash, to finish just 1 dessert was tried (it was lunchtime!) the Festive crème brulée poached pear and shortbread which was delicious. All dishes are homemade, prepared to order and very tasty. Total bill for 3 including drinks was £50.
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- Craven Arms Giggleswick
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- Craven Arms Mushroom & Spinach Pancake
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- Craven Arms Dining Room
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- Craven Arms Steak Pudding
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- Craven Arms Sausage, Bubble & Squeak
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- Craven Arms Haddock Fishcake
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- Craven Arms Game Hotpot
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- Craven Arms Belly Pork
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- Craven Arms Copper Dragon Pippin
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- Craven Arms Creme Brulee
Other dishes on the menu but not tried included Fish pie, 8oz Sirloin or Rump steak, Organic roast turkey, Pumpkin & sage cheesecake, Local rabbit, black pudding and walnut salad with honey dressing, homemade burgers, Sticky toffee pudding, toffee sauce and ice cream and a selection of lighter lunchtime offerings such as home cured salt beef & piccalilli sandwich or potted shrimp sandwich on toasted rye. As the menu is seasonal some choices will be changing during January 2010.
The Beer – we tried the Copper Dragon Golden Pippin a 3.9% abv blonde ale which was in good order and served in Copper Dragon Glasses, Black Sheep & Tetley’s were also on offer.
The Craven Arms is a great addition to the Yorkshire Dales food scene and well worth a visit.
The Craven Arms, Brackenber Lane, Giggleswick, Settle, BD24 0EA Tel 01729 825627
Filed under: Farm, Yorkshire Dales Food | Tags: dales, farming, malham, malham moor, sheep, snow, Yorkshire
Still lots of Snow here in the Yorkshire Dales but have managed to bring the Sheep down from Malham Moor so a bit nearer to home. Some awesome snow drifts and wonderful snow scenery in Malhamdale today.
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- Malham Cove in the Snow
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- Bringing the Sheep in of Malham Moor, Yorkshire Dales
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- Highland Cattle in the snow, Dry valley, Malham Cove, Yorkshire Dales
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- Bringing in the Sheep, Snow, Malham, Yorkshire Dales
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- A bit of snow! Malhamdale, Yorkshire Dales
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- Malham Cove, No Camping, snowdrift !
Filed under: Eating, Food, Food & Recipe Books, Recipes | Tags: boxing, colonial, curry, day, delia, english, smith, turkey
For Boxing Day Lunch Mum followed Delia Smith’s recipe for English Colonial Turkey Curry and it was a classic, absolutely perfect for Boxing Day or any other lazy day with the Family for that matter and uses up the turkey giblets and spare meat. We served ours with the classic English curry accompaniments sliced banana, desiccated coconut, chopped tomatoes, onions and mango chutney.
Delia Smith English Colonial Turkey Curry
Delia’s English colonial curry with turkey
Serves 4
There is something about an uncomplicated, old-fashioned curry-powder curry after all the Christmas feasting. Its sheer simplicity offers a much-needed change of gear. It is also equally good made with leftover chicken or beef.
Ingredients:-
- 600g cooked turkey, chopped into chunks
- 1 tablespoon turkey dripping
- 1 large onion, finely chopped
- 2 sticks of celery, chopped
- 1 clove garlic, crushed
- 1 heaped tablespoon plain flour
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 heaped tablespoon Sharwood’s
- Hot Curry Powder (for Madras)
- 725ml hot stock (made with Marigold bouillon)
- 1 medium dessert or Bramley apple, cored and chopped (no need to peel)
- 25g sultanas (we left these out, yuck!)
- 1 heaped tablespoon mango chutney
- 2 tablespoons grated creamed coconut (missed this out as well)
- a squeeze of lemon
- seasoning
Method :-
- Heat the dripping and fry the onion and celery over a medium heat, tossing them around till softened and well browned at the edges, then add the garlic and toss that around for a minute.
- Now stir in the flour, turmeric, ginger and curry powder to soak up all the juices, and after that gradually stir in the stock. When the sauce begins to bubble add the apple, sultanas, mango chutney and grated coconut, plus some seasoning.
- Turn the heat down to a gentle simmer and let it cook for 30 minutes.
- After that, add the turkey pieces and a squeeze of lemon juice, stir well, put a lid on and simmer gently for a further 10 minutes to reheat the turkey. Serve with basmati rice, poppadoms, mango chutney and lime pickle.
© Delia Smith 2009
Filed under: Eating, Recipes | Tags: balls, boxing day, brussel, chorizo, christmas, dinner, lunch, sausagemeat, sprouts, stuffing, xmas
Our Family essentials for the perfect Xmas Dinner:-
Sausage meat balls, our family recipe for sausage meat balls and an essential part of the Xmas Lunch, warning you need to make at least double as they will get gobbled as people pass through the kitchen and are also great cold with Boxing Day lunch. Full sausage meat ball recipe here http://paganum.wordpress.com/2008/12/17/sausage-meat-balls/
Sausage meat balls
Brussel Sprouts and Chorizo, to add a bit of flavour to your sprouts, blanch the sprouts then stir fry with some roughly chopped Chorizo and butter for a luxury touch. You can prepare the Brussels, blanch off and freeze or leave in the fridge ready just to finish off before you serve.
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- Yorkshire Dales Snow – view from the farm
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- Yorkshire Dales Snow
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- Yorkshire Dales Snow – the road
Click on the photos to see full size
Filed under: Food, Steak, Yorkshire Dales Food, butcher, farmers market, mail order meat | Tags: Beef, belted, butcher, buy online, country, galloway, grass fed, heseltine, limestone, malhamdale, paganum
Limestone Country Beef is now available to buy online from Paganum, this beef is from fantastic slow grown Belted Galloway cattle that have been all grass fed around the stunning hills and fells of Malhamdale here in the Yorkshire Dales. You really must try some of this fantastic beef, limited availability, when its gone its gone!
More details on the Paganum Farmers Market website here http://www.paganum.co.uk
Malhamdale Belted Galloway, Neil Heseltine
Filed under: Food, Reviews, Yorkshire Dales Food | Tags: familia, green, paganum, Reviews
The Green Familia Review of Yorkshire Dales meat selection from Paganum on-line butchers.
Filed under: Eating, Food, Yorkshire Dales Food, wine | Tags: Beef, boxing, christmas, day, dinner, festive, Food, gifts, goose, hampers, Lamb, lunch, new, pork, salmon, stilton, turkey, wine, xmas, year
What do you eat for Christmas day lunch?
Quarter Stilton Cheese
Not everyone eats the traditional Christmas turkey on Xmas day, some prefer beef or a goose, what are your traditional family Christmas eating habits? I read with interest a recent article where it was suggested that Turkey or Beef was eaten for Christmas Day, Lamb for Boxing Day and Pork for New Year.
Traditional Bronze Christmas Turkey
We normally have a fiercely traditional Christmas Turkey Lunch and then a cold Boxing Day feast of turkey, ham, prawns, salmon, salads more sausage meat balls, cranberry sauce, bread sauce, egg mayo, mince pies, Stilton cheese board, Christmas pudding and Brandy sauce, the full festive buffet experience.
Sausage meat balls
Xmas Leftovers, what do you do? cold meat sandwiches, Bubble & Squeak, boring salad!
Can you Eat Healthily at Christmas? well you should have plenty of opportunity for vegetables & your five a day, Brussels sprouts, parsnips, satsumas, clementines maybe even the odd pomegranate with a pin in front of the fire?
If you have not already ordered your Christmas Fayre please take a look at the Paganum Christmas Poultry range, goose and turkey or maybe a lovely rib of Beef or a nice boned & rolled leg of lamb all available now on the Paganum Website.
Christmas gifts, food and wine hampers and much more also available for Christmas delivery in our Christmas Gift section.
And don’t forget to top up the wine cellar from our selection of quality wines.
Filed under: Events, Food, Recipes | Tags: beetroot, burrow, chef, crumpet, curd, highwayman, kirkby, lonsdale, michael, nether, pub, ward, watercress
Michael Ward - Head Chef of The Highwayman, Nether Burrow, Kirkby Lonsdale, Pub Chef of the Year 2009
Michael Ward, Highwayman - Crumpet, Curd, Watercress & Beetroot Salad
Another simple but delicious recipe prepared at the recent Take 3 Chefs event in Settle.
Buttered crumpet, Bob’s Organic Day Old Lancashire Curd, watercress & beetroot Salad
Ingredients:-
- 1 crumpet
- Half curd
- 25g watercress
- 30g pickled beetroot
- 3g rapeseed oil
- 1 punnet of mustard and cress
Method
- Toast off crumpet.
- Butter and add thinly sliced beetroot.
- Place half a curd on top and grill until golden brown.
- Dress the leaves with the rapeseed oil and place on top.
- Serve the pickling juices reduced down to make a sticky dressing.
Filed under: Eating, Events, Food, Recipes, Yorkshire Dales Food | Tags: 3, Beef, chefs, craven arms, fillet, giggleswick, hotpot, mushroom, old station, richard wright, settle, take, three, wild
The first in a series of recipes from the recent Take 3 Chefs event held at The Victoria Hall, Settle.
Beef Fillet & Wild Mushroom Hotpot, Richard Wright, Craven Arms, Giggleswick
A great recipe from Richard Wright – Head Chef, The Craven Arms, Giggleswick (formerly The Old Station) which will be opening before Christmas!
Fillet of Beef and wild mushroom hotpot with buttered Savoy cabbage
Ingredients:-
- 700g Fillet steak
- 50g Shallots
- 200g Wild mushrooms
- 120g Yorkshire blue cheese
- 500ml Double cream
- 50ml Port
- 500g New potatoes (cooked and sliced)
- Salt and pepper
- 50g Melted butter
- 50g Butter
- 700g Savoy cabbage
- 1tsp Mustard seeds
Method
- Slice the fillet steak into 12 even sized pieces.
- Peel and slice the shallot, Wash and slice the wild mushrooms.
- Shred the Savoy cabbage.
- In a heavy based frying pan heat a little oil, season the steak and seal on both sides. About 1 minute on either side should be sufficient. Remove from the pan and rest on a plate.
- In the same pan sweat the shallots until soft, add the wild mushrooms and cook for a further 2-3 minutes.
- Add the port and stir over a high heat until it has almost fully reduced.
- Add the cream and simmer for 3-4 minutes. Season.
- Place the steak into a shallow casserole pot. Pour over the sauce.
- Lay the new potatoes out on top of the mixture, pour over the melted butter, season and place into a hot oven for 5-8 minute.
- Meanwhile. Heat a separate pan with the butter.
- Crush the mustard seeds just enough to start breaking them up but not into a powder. Add these to the butter and fry for 1 minute.
- Add the shredded cabbage into the pan and stir well for a further 5 minutes until the cabbage is just cooked but with a little bite, season.
- Remove the hotpot from the oven and serve with the buttered cabbage.
