Filed under: Eating, Food | Tags: cake, chocolate, coffee, inspiration, latte, relax, rest
When in doubt or needing inspiration this usually does the trick for me!
Latte Coffee and Choclate Cake
Filed under: Food, Yorkshire Dales Food | Tags: Yorkshire, Beef, Steak, recipe, bruce, angel inn, robert phillip, hellifield, highland, oxtail, soup, shin, brasing, salsa, beefburger, homemade, show, harrogate, elsworth
Went to the Great Yorkshire Show at Harrogate on Wednesday and the weather held out until 5pm. Another very good show and very busy. The Food Pavilion was full to bursting with both large and small scale suppliers and lots of people. Everything on offer including, Yorkshire Crisps, Burdass Lamb, Pork Scratchings, Pork pies and more pies, fruit, veg boxes, all sorts of sausages, cakes, soups, curry sauces, a little bit of everything really.
I also just happened to be passing the cookery theatre as Bruce Elsworth from the Angel Inn at Hetton and Robert Phillip from Hellifield Highland Beef were about to start there demonstration. it was very good with both Robert & Bruce working well with each other, one from the Chef’s point of view and the other farmer, producers angle. The meat looked fantastic, rich ruby red colour with a nice marbling of fat, well hung and just how real beef should look.
Bruce managed to cram a lot of dishes into his half hour slot and included his own twist on the use of various cuts like mince, brisket and oxtail, all good value cuts.
First Bruce commented on the quality of proper mince, good quality, ruby red, minced coarsly not too fine and he preparerd homemade beefburgers, like this:- best coarse mince, a little finely chopped onion, garlic puree, salt & pepper, fresh thyme & parsley and a dash of Worcestershire Sauce, gently mixed together by hand and then formed into a ball and pushed into a metal ring to form a nice thick burger. Cooked for 2 or 3 minutes on each side to leave a nice juicy burger. if you fancy a cheeseburger Bruce suggested incorporating a ball of blue Wensleydale into the ball of burger meat before pressing into the burger shape so the ball of cheese is in the middle of the burger and will melt and ooze as it cooks. Served in a bread bun with a green salad and home made salsa. The salsa was just skinned & deseeded tomatoes, chopped red onion or shallot, salt & pepper and olive oil.
I will add the photos and info on the oxtail soup and braising steak recipes later, off to play cricket now…
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- Robert Phillip and Bruce Elsworth Great Yorkshire Show
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- A real homemade beefburger
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- Bruce Elsworths Oxtail Soup
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- Bruse Elsworths spag bol
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- Bruce Elsworth from the Angel at Hetton at the Great Yorkshire Show
Filed under: Eating, Food | Tags: belly, british, crackling, crispy, feast, great, honey, marco, pierre, pork, white
Thought I would try out Marco Pierre White’s Belly pork recipe from his current Great British Feast tv series.
scored Belly Pork
Ingredients:-
- 1 kg belly pork
- sprinkle of sea salt flakes (I use maldon sea salt)
- 600g runny honey, English if possible
- 4 medium brown onions (British)
- 6 star anise
- 1 tbsp cracked coriander seeds
- 2 stock cubes
- bunch of sage
- 4 bay leaves
- sunflower oil
- 400ml cold water
Method
Rub sunflower oil into the belly pork and sprinkle with a little flaked sea salt
Pour half the water into your roasting tin and add a stock cube, place the belly pork on a rack over but not in the water and roast on the bottom shelf of a medium oven for approx 2 hours (I put in the bottom oven, bottom shelf of the Aga)
Now make the Honey glaze, add 200ml water, honey, coriander seeds, stock cube and star anise to a saucepan and simmer until reduced by a third or sauce thickens and becomes syrupy
Top and tail the onions and cut in half (Marco leaves the skin on but you can remove if preferred). Gently fry the onions split half down in a pan with a little sunflower oil, add the bay leaves and sage and leave for a few minutes to brown then transfer to the oven for 20-25 minutes until the onions are golden brown
When pork is cooked remove from oven and leave to rest, meanwhile sieve the meat juices and reduce by a third to create a gravy
When ready to serve glaze the pork with the honey reduction and then cut into strips approx 1 inch thick and arrange on plate with onions, pour over meat juice gravy and serve…
Mine was so good, I forgot to take a photo of the finished product but was enjoyed by all.
Filed under: Food, Steak, Yorkshire Dales Food | Tags: cooking, Food, frying, Meat, medium, pan, rare, Steak, tips, well done
paganum steak
A few short sharp steak cooking tips :-
- Make sure you start with good quality steak, preferably with a nice bit of fat and well hung for a minimum of 21 to 28 days.
- The Pan. Make sure you use a heavy pan and get it really hot so that you can brown and caramelize the steak when sealing it.
- Don’t mess with the steak, just leave it and let it brown and sizzle don’t keep prodding or turning it, the less messing the better.
- Brush with oil before dropping into the pan.
- Marco Pierre White suggests mixing a Knorr beef stock cube with a little olive oil into a paste and coat the steak with that before frying. He swears by it.
- Season steak with good quality sea salt like Maldon Sea Salt before frying.
- For a medium cut steak, that is, not cut very thick, 2 to 3 minutes per side should give you a medium rare steak, increase timings for medium and medium to well, if you want it well done reconsider !! go on try it medium or medium to well.
- The steak touch or poke test, people use various systems but here are the main two I am aware of! Compare the softness in the fleshy muscle part of your thumb when you poke it with your finger to the feel when you prod the steak with the same finger!! so for rare steak it should feel like your thumb touching your index finger, for medium rare - thumb touching your middle finger, medium – thumb to ring finger and medium to well done your little finger. After you’ve tried this method you’ll get the idea, how it should feel follows.
- Very Rare Steak – feels soft and squishy
Rare Steak – soft to the touch
Medium-Rare Steak – yields gently to the touch
Medium Steak – yields only slightly to the touch, beginning to firm up
Medium-Well Steak – firm to the touch
Well-Done Steak – hard to the touch - Link to a video of Jonny Gilmore cooking the Perfect Steak at the Devonshire Arms Bolton Abbey
- Let me know your own top steak tips….
