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, 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: Eating, Food, Yorkshire Dales Food, burgers | Tags: ale, beans, Beef, broad, broughton, bull, burger, chips, country, courgette, dripping, faggots, haworth, hellifield, hetton, highland, limestone, nigel, peas, puree, rabbit, real, scampi, Steak, whitby
I’d just like to say “the Rabbit Faggots at the Bull @ Broughton are really quite excellent”!
Rabbit Faggots
Following on from my previous post about Nigel Haworth’s latest pub enterprise we have just been for lunch and had excellent Wild Rabbit Faggots with Roast Courgette Purée, Tomato Juices £5.50 as a starter followed by the 100% Chargrilled Minced Hellifield Highland Beef Steak, English Muffin, Real Chips cooked in Dripping, Mustard Mayo, Tomato Relish and Pickles £9.75.
Other dishes tried in our luncheon party included the excellent Loose Birds Free-Range Chicken Coarse Liver Pâté, Golden Raisins, Cumberland Sauce, Toasted Homemade Bread £5.50
a very large plateful of Whitby Scampi in Beer Batter, Fresh Broad Beans and Peas (very green, seasonal, fresh and very delicious), Real Chips in Dripping, Lemon and Black Pepper Mayonnaise £14.50
and Limestone Country Beef Ribeye 8oz served with Real Chips cooked in Dripping, Garrick Farm Flat Mushroom,
Willowdene Watercress and Battered Onion Rings £17.50
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- Chicken Liver Pate
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- Hellifield Highland Steak Burger
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- Whitby Scampi
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- Limestone Country Rib Eye Steak
The Bull always looks busy at opening times and if possible I would go late rather than early to avoid a wait, saying that the staff are very personable and attentive and it really is no hardship having a quick drink whilst waiting for your table, choose from the excellent local selection of hand pulled Timothy Taylors, Copper Dragon or Hetton Pale Ale along with Peroni on draught, a comprehensive wine list is also available.
More info on the The Bull @ Broughton, Skipton, North Yorkshire website
Filed under: Eating, Food, Yorkshire Dales Food | Tags: ale, arms, Beef, beer, chips, dinner, egg, fishcakes, gammon, litton, littondale, queens, roast
Went up to The Queens Arms in Littondale on the request of the eldest son for tea. He did want to try the George at Hubberholme but on telephone for opening hours established that it was fully booked. The Queens is a super little pub in one of the Yorkshire Dales hidden dales, lovely ride out over some of the great Dales roads especially if you go via Malham and Arncliffe.
The Food:- Well the gammon was good! but the rest of the meal and the beer was rather disappointing. Thing’s don’t appear to be quite the same at the Queens Arms, prices were very expensive and the quality of the food disappointing, fish cakes & roast beef dinner poor, vegetables & salad like something out of a 1980’s tv show but with 2010 prices. At least my gammon was OK!
The Beer:- Litton Ale: Pale brown in colour with a classic malt flavour. 3.8% abv. brewed on the premises, shall we say was having a rather off day! from what I have tasted it’s better in a bottle!
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- Gammon, Egg & Chips
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- Brown liquid purporting to be Litton Ale
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- The Queens Arms at Litton
Filed under: Eating, Food, burgers | Tags: BBQ, Beef, burger, lettuce, mushroom, organic, richmond, river, sauce, slug
For comparison & for purposes of research you understand I felt compelled to try a “Slug Burger” at the Slug & Lettuce by the river in Richmond.
A moist organic burger, nicely presented with the onion ring perched on the mushroom stalk, tasty bbq sauce and a whole basket of chips.
From the Menu “SLUG ULTIMATE BEEF BURGER, With mushroom, Cheddar, bacon, beer-battered onion rings and a BBQ sauce. All of our beef burgers are made with 100% British organic beef and served with seasonal salad leaves, gherkin, tomato, red onion and fries. Our beef burgers are available in two sizes — single £10.45 or double £12.45.” Pic below shows the single.
Slug Ultimate Burger
Filed under: Recipes, Yorkshire Dales Food | Tags: aga, Beef, braise, brisket, carrot, cooked, Food, frugal, garlic, gravy, root, salad, slow, sour, sweet, veg, Yorkshire
Fiercely traditonal and very tasty, Beef Brisket and Carrots is an old favourite and an old school “Frugal Food”. Simply braise or roast in a casserole for melt in your mouth rich beef flavours.
I used the Aga casserole with beer & root veg. Easily feeds four (4) with meat leftover for tomorrow cold.
Ingredients:-
- 2kg Beef Brisket joint, your butcher will string it to keep it all together during cooking
- can of bitter/ale
- root vegetables, carrot, parsnip, swede, turnip, a selection of whatever you have
- bulb of garlic split into whole cloves
- water
Method:-
- place brisket joint into your casserole
- pour over a full can of beer, bitter or ale
- roughly chop carrots and any other root veg and throw into the pot
- roughly chop 2 onions into quarters will be fine
- split a bulb of garlic and throw the cloves in
- add a little more water, salt & pepper to taste
- put the lid on the casserole and slow roast for 2 to 4 hours, I put in the bottom of the Aga for approx 4 hours
- carefully remove the meat and let rest
- carefully remove the veg and keep warm to serve with the meat
- thicken the remaining beef stock for gravy
Dish up and enjoy, should be more than enough for four hungry mouth’s and you can keep the leftover meat for a cold beef brisket sandwich or salad tomorrow… I remember Grandma serving cold brisket with a Yorkshire Salad aka sweet & sour salad, Lettuce, onion & tomato in vinegar, must try that again as well.
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- Brisket of Beef
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- Beef Brisket & carrots
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- Beef Brisket
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- beef, carrots & mash
Filed under: Eating, Food, Yorkshire Dales Food | Tags: Beef, biker, burger, garlic, hairy, mayonnaise, oil, olive, onion, patty, rump, sea salt, Steak, ultimate
Or is that the greatest burger or even the ultimate burger, I can remember living in London in the early 90’s we all thought the best burgers were from Fulham! either from Vingt Quatre, 325 Fulham Road (looking at today’s website they don’t even serve burgers anymore!) or from the American Diner Ed’s and those wet fries were the best!
If you want to make your own burgers it’s not that big a deal, here are a couple of different recipes to try otherwise just order some proper burgers full of Yorkshire Beef and a bit of seasoning and nothing else from our website at www.paganum.co.uk
Hairy Bikers Ultimate Burger
Ingredients:-
500g minced rump steak,
4 shallots or small onions, finely chopped
1 tbsp chopped of Thyme
1 clove garlic, chopped
1 dash of Tabasco sauce
3 pinches Maldon flaked sea salt
1 egg, beaten
To serve:-
tomato relish
red onion, thinly sliced
white bun (from the local bakers)
mayonnaise (homemade if you can be bothered)
Method:-
1. Place all ingredients in a bowl and mix well. Cover with cling film and pop in the fridge for 30 minutes.
2. Shape into patties, brush with olive oil and fry for 2-3 minutes on each side (for rare), or until cooked just the way you like.
3. Spread each side of the bun with mayonnaise. Add the burger to the bun, top with the sliced onion and tomato relish, and serve.
Filed under: Food, Yorkshire Dales Food | Tags: angel inn, Beef, beefburger, brasing, bruce, elsworth, harrogate, hellifield, highland, homemade, oxtail, recipe, robert phillip, salsa, shin, show, soup, Steak, Yorkshire
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: New Products, Yorkshire Dales Food | Tags: Beef, bolton abbey, crabtree, farmers market, grass fed, Lamb, Meat, online butcher, quality, spring lamb, wharfedale, xmas, Yorkshire Dales
Bolton Abbey Well Hung Beef
The finest Beef and Lamb from Bolton Abbey in the Yorkshire Dales. ‘The quality of our beef is second to none’ says Steve Crabtree of Bolton Abbey Foods. Over the years a suckler herd has been established, using the best of both native British breeds and continental breeds. These animals are ideally suited to the high Dales grassland and rich lower parkland.
The Beef animals are reared naturally, suckling their mothers from birth and graze at least two seasons at grass. A purpose designed feeding regime has been formulated with the help of an animal nutritionist, this enhances the texture, taste, consistency and overall quality of the meat. As a direct result, the animals are both healthier and happier. The meat is tasty, tender and succulent because it is hung and fully matured ensuring the quality of the beef is second to none.
Bolton Abbey Really Tasty Lamb
The sheep flock on Steve Crabtree’s farm in Bolton Abbey graze over the heather moors and lower parklands. The breeding sheep have been established over the past 50 years and are indigenous to the Wharfedale valley. They are farmed in a natural way utilising the diverse grazing which is available on the farm.
The lambs are Spring born to their home-bred mothers and suckle during the Autumn. The lambs are finished purely on grass, which ensures only the best quality of lamb is produced. This farming practice creates a wholesome, natural and unique product.
The farm is registered as farm assured and is subject to rigorous annual inspections, ensuring all aspects of animal welfare and environmental care are kept to a paramount.
Steven Crabtree’s Bolton Abbey Beef and Lamb is now available on the Paganum Farmers Market Website here www.paganum.co.uk.
