Filed under: Food, New Products | Tags: Beef, bottle, carpaccio, coldpressed, extra, kilner, oil, omega, rape, Rapeseed, seed, virgin, Yorkshire
We have been trying a few different local rape seed oils and now have a favourite – Metcalfes Yorkshire Extra Virgin Coldpressed Rape Seed Oil from Stephen Metcalfe’s Farm near York, a beautiful rich yellow oil with a nutty, earthy taste, fantastic in dressings or for cooking due to the much higher burn point of rape seed oil over olive oil.
Buy ready bottled in kilner style flip top bottles or the eco option is you buy an empty bottle and fill yourself from the bulk 5 litre bottle, which makes it very economical.
Yorkshire Rape Seed Oil in Kilner Bottles
Yorkshire Rapeseed oil is high in Omega 3 & Omega 6, contains half the saturated fat of Olive Oil is high in unsaturated fat and low in saturated fats. This oil is just cold pressed, filtered and bottled on the farm, no heat or chemicals are used.
A few Rape seed oil fact & figures:-
- excellent for dipping, dressings, stir frying, marinating and roasting
- very high burn point makes it ideal for cooking
- high in monounsaturated and polyunsaturated fats (89%)
- lowest saturated fat content of any oil
- contains natural vitamin E
- cold pressed to retain full flavour and natural goodness
- rich in Omega 3, 6 & 9
- half the saturated fat of olive oil
- no artificial additives
We tested out the oil on a few local friends & chefs with some great feedback, recipes and suggestions.
It’s great for baking! cakes baked with rapeseed oil – taste good, stay moist, longer shelf life than butter + dairyfree from @katethebake
and from an old work colleague Simon a recipe for beef carpaccio:-
Beef Carpaccio Ingredients
100g/3.5oz beef fillet, very finely sliced
2 tsp Cold Pressed Extra Virgin Rapeseed Oil
Pinch rock salt
1 tsp Worcestershire sauce
2 sprigs fresh thyme, to garnish
For the herb salad:
Large handful fresh mixed herbs, such as basil, chervil, parsley, coriander (leaves only)
1 tsp Cold Pressed Extra Virgin Rapeseed Oil
Dash soy sauce
Method for the beef carpaccio, place the beef slices between two sheets of cling film and lay on a work surface. Flatten out the beef slices using a meat mallet or rolling pin until very thin, then place onto a serving plate.
Place the Cold Pressed Extra Virgin Rapeseed Oil, salt and Worcestershire sauce into a bowl and mix well.
Drizzle over the beef slices and garnish with the thyme.
Method for the herb salad, place the herbs into a bowl, drizzle over the Cold Pressed Extra Virgin Rapeseed Oil mix add soy sauce and stir well.
To serve, place the herbs onto the plate with the beef carpaccio.
Extra virgin rape seed oil is available from Paganum Online Farm Shop in refillable Kilner Bottles in a variety of sizes, 1 Litre, 500ml & 250ml and in bulk 5 Litre Bottles to refill the kilner bottles or your own oil bottle.
Filed under: Food, Yorkshire Dales Food, butcher, farmers market, mail order meat | Tags: eco-friendly, environment, Farm, farmers, Food, market, Meat, miles, online, packaging, paganum, sheeps, shop, wool
Green as grass?
We’d like to be. Especially the lush green grass of the rolling Yorkshire Dales. When you live in a place as breathtaking as this, you realise just why it’s so important to look after the environment. At Paganum we are always looking for new ways to cut our carbon footprint and look after the place we love. Here are just some of the things we do.
On the way home passing Malham Cove, Yorkshire Dales
Keeping it local
Wherever possible we use local suppliers and producers, keeping food miles and business miles to a minimum. All our meat, poultry, game and gourmet produce is sourced from within a 30 mile radius of Paganum here in Kirkby Malham. Meat is butchered just 10 miles away in the bustling market town of Skipton, the Gateway to the Yorkshire Dales and we use local expertise for everything from web design to vehicle servicing.
“I was lucky enough to try the sausages and they are, without exaggeration the best I’ve ever had!” Local Food Advisor
Eco-friendly packaging
OK everyone knows that wool keeps you warm, but it’s also brilliant at keeping things cool because it’s a fantastic insulator. We use this 100% natural product to deliver your order of fresh Dales produce in perfect condition. Our chiller boxes are made from recycled, recyclable and bio-degradable cardboard lined with British Sheep’s Wool insulation sealed in recyclable wrapping. With an ice pack inside they have been rigorously tested to the highest food standard requirements and have been proven to keep produce at the correct temperature of below 5oC for at least 24 hours. Other packaging is made from recycled and recyclable materials wherever possible. We’re not perfect yet, but improving all the time.
Sheep’s wool insulation – the facts
- Natural – made from 100% natural, British sheep’s wool, washed and carded
- Effective – better insulating properties than polystyrene
- Compostable – helps your plants grow
- Reusable – simply return in the postage paid envelope provided
- Versatile – excellent for lining hanging baskets and good in a wormery!
“No waste – natural sheep’s wool insulation ensures your fresh produce arrives in perfect condition.”
“Thanks again for your wonderful produce and wonderful efficiency in sending them. I’m particularly impressed with the sheep’s wool you used as insulation.” Fiona Kearns
Modern distribution
Aren’t computers wonderful! They mean we can synchronise our home and trade deliveries and plan the most effective delivery route. Plus, because we source and pack locally we are much more efficient than some larger organisations, who trundle animals and meat from one end of the country to butcher, pack and store then back again. All of which means reduced food miles and a lower carbon footprint (or hoofprint if you prefer!).
Traditional farming methods
Of course, our Dales farmers have been looking after the environment for years. Planting trees and hedgerows, keeping rare breeds for biodiversity and using natural methods of rearing animals to avoid the need for fertilisers, antibiotics and growth hormones. It’s these traditional methods that keep our animals happy and which mean that our meat tastes better.
Filed under: Events, Food | Tags: autumn, british, festival, Food, fortnight, harvest, malham, yha, york
British Food Fortnight is timed to coincide with the traditional Harvest Festival, the end of the British Summer and the start of Autumn, The 8th British Food Fortnight runs from the 21st September to the 4th of October 2009.
British Food Fortnight
With events from Healthy eating in schools to full on food festivals Like York Food Festival and promotions in your local pub, restaurant, supermarket, deli or butcher, British Food Fortnight is spreading the word about some of our great British food.
Even our local Youth Hostel (YHA) at Malham is getting in on the act with a special British Food Fortnight menu :-
Menu
Starters
Spicy Butternut Squash Soup (V)
served with a bread roll
Field Mushrooms
with smoked bacon, sage & mature Cheddar
Mains
Mushroom Wellington (V)
with creamy chive sauce & roasted root vegetables
Autumn Lamb Shepherd’s Pie
served with roasted root vegetables
Sausage & Mash
venison, port & red wine sausage on potato with onion gravy
Desserts
Baked Plums
served with honey & Greek yogurt
Blackberry & Apple Filo Parcels
served with cream
Link to British Food Fortnight website, link to Malham YHA website
Filed under: Food, Recipes | Tags: Beef, minute, onions, rump, Steak, stroganoff
Had some thin sliced rump steak (minute steak) left over from yesterdays Cricket barbecue so decided to make a quick Stroganoff for tea.
Beef Rump Minute steak or extra thin sliced rump is a fantastically versatile ingredient and if you keep a few slices in the freezer they are also very handy as they defrost very quickly at room temperature or in the fridge. Ask your butcher if they can slice some rump or top rump on the slicer for you.
Beef Stroganoff a British institution? but the name suggests otherwise! actually typical of medieval Russian cookery and now popular throughout Europe, Brazil, Portugal and most of the western World.
My quick Strog recipe
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- Rump Steak Beef Stroganoff
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- beef Stroganoff sauted onions
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- Beef Stroganoff
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- Beef Stroganoff
Ingredients:-
- 500g/1lb approx thin sliced beef rump steak (sirloin or fillet is even better! but not necessary)
- small tub of sour cream
- 8 or 9 mushrooms thinly sliced
- 1 medium or 2 small onions, chopped finely
- 2 cloves of garlic crushed
- 2 or 3 tablespoons plain flour
- salt & pepper
- 2 teaspoons paprika
- 200ml beef stock (beef stock cube & boiling water)
- teaspoon of Dijon mustard
- 2 tablespoons white wine vinegar
- serve with long grain rice & maybe a naan bread to tear & share!
Method:-
- combine the flour, seasoning & paprika in a saucer
- slice the steak into thin strips and dust or dip with the flour, seasoning and paprika
- fry the onions & garlic in a little oil ( I used Yorkshire Extra Virgin Cold Pressed Rape Seed Oil)
- then add the floured strips of beef and gently brown
- add stock, mustard & white wine vinegar & simmer for 10 mins
- add the mushrooms and simmer for a further 15 mins or pop a lid on it and put in a simmering oven (Aga bottom oven)
- take off the heat and allow to cool for a couple of mins then stir in the sour cream & serve with boiled rice and bread or maybe a plain naan bread to tear & share
Filed under: Events, Food, Yorkshire Dales Food | Tags: arms, awards, british, chutney, elslack, festival, Food, great, homegrown, homemade, pub, skipton, tempest, year
The Tempest Arms at Elslack hold an annual chutney festival and this years event will be on the 17th October 2009 from 10.30am. They quote the ethos of the festival as “Impress us with your scrumptious, ‘finger-licking’ chutneys. Help us promote a British Tradition – whilst supporting freshly grown produce and no waste approach to eating – the only additives permitted are ’sunshine & rain’.”
I have applied for an entry and have been sent a very smart label to apply to my jar, any type of chutney is permissible so long as it is your own homemade produce. I have a couple of different versions made up now and need to decide which is going to make my entry, simple homegrown beetroot & apple chutney is in pole position at the moment.
Homemade Beetroot Chutney
If you would like to enter contact Anne at the Tempest Arms on 01282 842450 for an entry form or see website for more info www.tempestarms.co.uk Entries to be completed and returned with your “Chutney Contributions” by Wednesday the 14th October 2009. Terms & Conditions: All exhibits to be made by the exhibitor and must be homemade, We trust you!!! No M&S contributions please!!!
The Tempest is a gem of a pub on the outskirts of Skipton and was recently nominated in the Great British Pub Awards in the “Best Food Pub” category. Following regional judging The Tempest Arms has been named as the Best Food Pub in Yorkshire and went on to win the National Award at the Finals in London on the 9th September, praise indeed.
UPDATE 18/10/09
My homegrown beetroot chutney didn’t win! and I don’t have the full results but a spicy pear chutney from Relish Deli in Grassington did win Best in Show! congratulations…..
Filed under: Recipes | Tags: bbc2, britain, capers, fondant potatoes, Food, haggis, hairy, hairy bikers, honey, mutton, pudding, steamed, tour, vegetables
Hairy Bikers Food Tour of Britain – BBC2
Food Tour of Great Britain
I missed the start of this series on BBC2 but caught up with an episode on BBC iPlayer last night and loved the Mutton Pudding recipe or to give it its full title “Mutton and caper pudding with honey-glazed baby vegetables, fondant potatoes and haggis”
A delicious looking Mutton steamed suet pudding served with honey glazed vegetables and battered haggis, full Recipe on the BBC site here and the Dumfries & Galloway show will be available for a short time on BBC Iplayer here
Filed under: Recipes | Tags: recipe, homemade, simple, beetroot, chutney, granny smith, apples, malham show
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- Homemade Beetroot Chutney
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- Assorted Jars of Beetroot Chutney
After our success at Malham Show with the Beetroot 2nd prize Local & 3rd Prize Open I decided we best get some of it used up, so made this Chutney first thing this morning. It is very simple and easy to make if a little messy peeling all the cooked beetroot, I still have purple hands! It is also quite sweet so reduce the sugar if you don’t want it too sweet.
Ingredients
- 1.5kg cooked beetroot, small cubes
- 450g onions, chopped
- 450g Granny Smith apples, chopped
- 450g granulated sugar
- 600ml spiced white wine vinegar
- 2tsp sea salt
Preparation
- pre cook the the Beetroot by boiling whole without peeling, try and keep some of the root and stalk on as this keeps the beetroot firmer and stops it from bleeding too much, once cooked drain, set aside and allow to cool
- finely chop the onions
- finely cube or chop the apples
- once the beetroot is cool, top and tail and then peel the skin off with the back of a knife, it should just drop off
- cube the beetroot into small chutney sized pieces, size to your preference
- I only had white wine vinegar so spiced this the night before with a small packet of mixed pickling spices, give it a good shake and leave overnight, sieve out the pickling spice before use so you don’t get any bits in the chutney
- wash and sterilise jam jars or kilner jars, Aga ovens are great for this as you can dry the jars on the Aga lids or even pop them in the bottom oven for a while
Method
- put the chopped onion and vinegar in a large saucepan, heat gently and bring to a simmer
- add the beetroot, apple, sugar and sea salt and bring to the boil
- reduce the heat and simmer gently until the chutney thickens, I started with the lid on but then removed to allow the liquor to reduce and thicken
- pour or spoon into hot sterile jars and cover tightly with lids
- store in a cool dark place and refrigerate once a jar is opened
My batch using these quantities made up 9 jars of assorted size, great to share with friends, drop them a jar off.
Neil’s Lunchtime Sarnie
After helping setup the Showfield the other day Neil invited me back for a quick bite before the marque guys arrived. We feasted on freshly baked bread smeared with beetroot chutney added a few chunks of local cheese and topped off with a few slices of pickled jalapeno peppers, yum! Not tried pickling my own jalapenos yet so will add those to the list!
