Filed under: Eating, Food, Yorkshire Dales Food | Tags: amuse-bouche, Angel, black pudding, breast, chicken, cornfed, crab, dinner, foie gras, hetton, inn, North Yorkshire, pig, ravioli, restaurant, scallops, skipton, suckling, whitby
Surprise dinner for the birthday girl last night at The Angel Inn, Hetton, Nr Skipton, Yorkshire Dales.
The last few times we have been to the Angel have been for bar meals and the service has been disappointing but we tried the restaurant and A LA CARTE menu last night and all was forgiven, back to the usual quality service and excellent food.
We arrived on time (unusually for us!) and we were immediately shown to our table, 2 glasses of the Wine Cave Rose Champagne Cuvee Brut Bernard Remy ordered and arrived quickly while we perused the menu.
The Food:-
Selection of fresh warm bread rolls including walnut and Parmesan in brown or white.
To start I went for the WHITBY CRAB RAVIOLI with fennel and ginger cream and the better half had the old Angel favourite of ANGELS BLACKPUDDING with seared foie gras, artichoke veloute, grape and walnut salad both dishes were fantastic and my crab ravioli was particularly good!
An amuse-bouche of Cheese with an onion marmalade was served between courses, I didn’t quite catch exactly what the waiter said it was but I know it was tasty!
The main courses, CORNFED CHICKEN BREAST with spring asparagus, peas and beans, truffled pomme puree served with Albufera sauce. SEARED LOCH FYNE KING SCALLOPS WITH CRISPY YORKSHIRE SUCKLING PIG with apple and cauliflower, pomme puree and a red wine reduction. Both very well put together dishes with excellent taste combination’s and they looked fantastic.
The Beer:-
did you really think I wasn’t going to try the beer! Dark Horse Brewery, Hetton Ale was on hand pull and as it’s brewed all of 500 yds down the road from the Angel thought it rude not to try it! The sprinkler had been taken off to wash but the friendly bar staff were more than happy to oblige, replace and pour a pint, again an excellent creamy and very local pint!
No room for pudding so just had the coffee and sweet things which included a mini doughnut and soft vanilla fudge, a very enjoyable evening and I would heartily recommend The Angel, great service and top food.
Dinner is served Monday to Friday 6pm to 9pm and to 9.30pm on Saturday, The Angel Inn Website
The Angel Inn, Hetton, Restaurant
Filed under: Food, Recipes | Tags: bay, chicken, garlic, liver, melba, onion, pate, recipe, thyme, toast
Really simple Chicken Liver Pate, very quick and cheap to make.
Ingredients:-
- 1lb chicken livers (you can buy frozen from butchers or supermarket)
- 1 medium onion thinly sliced
- 1 clove garlic, peeled and crushed
- 2 bay leaves
- 1/4 teaspoon thyme
- 1 tea cup of water
- 2 teaspoons of salt
- 6 oz butter, soft and another 3 or 4 oz melted to seal the ramekins
- freshly ground black pepper
- 2 teaspoons brandy or whisky
Method:-
- place the chicken livers, onions, garlic, bay leaves, thyme, water and 1 teaspoon of salt into a saucepan and bring to the boil and simmer for approx 7 minutes.
- remove from heat and let mixture sit for 5 minutes
- take out the solids and place in a liquidiser
- start liquidising and add the soft butter bit by bit until combined
- add second teaspoon of salt and black pepper then the brandy or whisky
- process for 2 more minutes until the mixture is really smooth and creamy
- spoon into ramekin dishes and smooth off top leaving some space for the butter
- Melt remaining butter and add some white pepper and pour over to just cover the pate
- leave in fridge for at least 4 or 5 hours to set, longer if possible
Method for Melba Toast:-
- toast bread
- cut off crusts
- then slide a knife between the slice to split the slice in half, knife should slip through the middle soft part of the bread easily
- cut into triangles, they look better than my rectangles in the photo!
- serve and enjoy n.b. make extra, because it gets eaten very quickly!!
Homemade Chicken Liver Pate & Melba Toast
Filed under: Food, Recipes | Tags: chappatis, chicken, chilli, coriander, cumin, curry, garam, garlic, ghee, ginger, karachi, masala, naan, onion, poppadoms, recipe, rick, spinach, stein, turmeric
This is one of my all time favourite curry recipes adapted from Mumrez Khan’s Lamb and Spinach Karahi curry recipe from Rick Stein’s “Food Heroes” series, Mumrez is from the Karachi Restaurant in Neal Street, Bradford, West Yorkshire and this is potentially the ONLY curry recipe you will ever need.
Ingredients:-
- 250g/9oz ghee/clarified butter (you can just melt & skim some unsalted butter for this)
- 65g/2 1/2oz garlic
- 1 tablespoon red chilli powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 550g/1 1/4lb chopped onions
- 50g/2oz fresh ginger, peeled and chopped
- 900g/2lb chicken breast (1 1/2 inch cubes)
- 120ml/4fl oz water
- 3 tablespoons fresh coriander
- 1 tablespoon ground turmeric
- 350g/12oz fresh washed spinach, any large stalks removed
- 2 medium size green chillies
- 1/2 tablespoon garam masala
- 1 x 400g/14oz can chopped tomatoes
- 1 tablespoon salt
- 1 tablespoon ground coriander
- a pinch of ground cumin & freshly ground black pepper to serve
Method:-
1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
2. Put the tomatoes, water, ginger and garlic into a liquidiser and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.
3. Lightly brown the chicken pieces in the ghee and then return the puree to the ghee left in the pan and add the salt. Simmer for 30 minutes, by which time sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.
4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidiser and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer (LEAVE IT). Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.
6. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries (ALL OF IT). Simmer for 2 minutes more.
7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.
Serve with your choice of rice, Naan breads, poppadoms, chapattis
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- The Finished Dish, Chicken & Spinach Karachi Curry
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- garma masala, liquidised chilli liquor, fresh spinach & fresh corriander
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- Adding the spices to Karachi Chicken & Spinach Curry
Filed under: Eating, Food, Yorkshire Dales Food | Tags: Angel, blackpudding, breast, casserole, cave, chicken, dales, goosnargh, hetton, inn, liver, moneybags, plaice, pork, prune, taylor's, timothy, veal, wine, Yorkshire
The Angel Inn at Hetton near Skipton in the Yorkshire Dales is only a couple of miles from home and therefore does tend to get overlooked when “going out”. As we had not been for a while, thought we should try the revised and updated Brasserie menu. The new menu has added a few new dishes whilst retaining a few old Angel favourites such as money bags, blackpudding and the provençale fish soup. Also a very good range of vegetarian dishes if that takes your fancy!
The Food… no starter’s today straight into main courses! (we were running a bit late and opening hours had just reverted to Winter!) Our choices included, Seared veal calves liver with sherried lentils, spinach, citrus sauce, fondant potatoes, Goosnargh Chicken Breast with canellini beans, tomato and olive sauce, rocket leaves, Pork & Prune Casserole with , Roasted root vegetables with creamed spinach, fondant new potatoes, red wine reduction and Plaice in a cream sauce.
The Plaice & Calves Liver were voted best and the Pork & Prune got a thumbs down, weird combination and way too salty. Btw we mentioned this and a complimentary dessert appeared.
The Beer… Timothy Taylor’s Landlord of course, sweet & creamy… Also the usual great selection of wines to choose by the glass or bottle. Also all the wines are now available from the Wine Cave across the road.
The Angel Inn, Hetton Daily Specials Board
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- Goosnargh chicken breast, canellini beans, tomato and olive sauce, rocket leaves
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- Seared veal calves liver, sherried lentils, spinach, citrus sauce, fondant potatoes
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- Angel Inn, Pork and Prune Casserole
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- Roasted root vegetables, creamed spinach, fondant new potatoes, red wine reduction
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- Angel Plaice
Filed under: Eating, Food | Tags: asparagus, butter, chicken, easy, english, garlic, mushroom, oil, olive, onion, parmesan, quick, recipe, stock
Asparagus and Mushroom Risotto
Looked in the fridge and what did I find? English Asparagus and a few mushrooms, mmm so that will be Mushroom and Asparagus Risotto for tea then!
Ingredients:-
- knob of local Yorkshire butter from Settle Creamery
- small onion, finely chopped
- crushed clove of garlic
- couple of shakes of black & white pepper
- pinch of coarse sea salt
- chicken stock (or chicken stock cube)
- water
- English Asparagus
- mushrooms
- Parmesan cheese, grated
Method
Add a splash of olive oil and a knob of butter to a casserole pan (suitable for the oven) and gently fry the Risotto rice (I use arborio) until it starts to go transparent.
Prepare chicken stock and add a crushed clove of garlic (or squeeze of garlic paste), pinch of coarse sea salt, black pepper and a couple of shakes of ground white pepper, as this was a quick tea I used a chicken stock cube and approx half a litre of water.
In a different pan I fried the onion in a splash of olive oil and knob of butter until soft and starting to turn golden brown (dont over brown as spoils the look of the dish) throw in the chopped mushrooms and asparagus and fry off for a couple of minutes.
Add stock to rice once it starts to go transparent and bring to boil, put lid on casserole pan and transfer to oven for 10 mins and then add further stock or water and onions, mushrooms and asparagus, back to oven for further 5 to 10 mins or until rice is cooked and all fluid absorbed, if not cooked add a bit more water and cook a little more..
dish up and grate some parmesan over and enjoy..
