Filed under: Eating, Food, Steak, Yorkshire Dales Food, beer | Tags: best, bitter, brulee, chilli, chocolate, creme, eye, garlic, grassington, grill, hall, inn, landlord, lime, mexican, mixed, old, pudding, rib, ribeye, Steak, taylor's, theakstons, threshfield, timothy
A birthday tea treat with the family, we set off not really knowing where to go, we passed The Angel @ Hetton? The Devonshire @ Cracoe? The Fountaine @ Linton? maybe somewhere different for a change so we headed for The Old Hall Inn at Threshfield just before Grassington. The Old Hall always looks welcoming as I’m driving past but had not tried eating here for years. I had heard good things about the staff, the food & the beer so we parked up and headed in, on a Wednesday night the place was really quite busy and got busier as the night progressed.
-
- Mexican style Rib Eye Steak
-
- Mixed Grill
The menu is displayed all around the lounge bar and specials on blackboards above the bar and all in addition to the standard menu, a lot to digest! we settled down with a creamy pint of Timothy Taylors Landlord and studied the vast selection, lots of meat & fish choices and I did briefly glimpse some vegetarian stuff!
We ordered a typical mix of steak for the boys and fish for the girls, I don’t know why but that’s the way it was! Rather than my usual and preferred unadulterated steak both big brother and I went for the Mexican Rib Eye Steak with lime, garlic & chilli marinade and sauteed pots served with a ramekin of perfectly cooked veg (7 different vegetables crammed into a small ramekin!) Eldest son must have been feeling peckish and choose well, going for the Mixed Grill and a good example it was, with steak, gammon, sausage, black pudding, pork chop, lamb chop and egg. Youngest son went for a lighter option of the House Pate with a side order of chips and the Lady had the fish dish, apologies didn’t catch the fish dish details but it was duly polished off and looked well!
Puddings to finish were all excellent and included a Chocolate Pudding with Chocolate Sauce, Caramelised Baked Lemon Tart with Creme Fraiche & Creme Brulee.
Total bill £100 for 5 people including drinks, good value for great food, great pub and great staff… as we were leaving the Wednesday quiz was starting and the pub was packed!
Filed under: Food, Yorkshire Dales Food, butcher | Tags: apple, atkinson, caramelised, chilli, elite, gordon, harrogate, leek, meats, onion, pork, sage, Sausages, starbeck, stilton
The taste test of 8 elite sausages. A selection of fantastic sausages from Gordon Atkinson at Elite Meats in Starbeck, Harrogate, North Yorkshire. The family gathered around to conduct a sausage taste test of the following flavours:-
- Prime Yorkshire Pork Sausage
- Pork Leek & Chive Sausage
- Pork Peach & White Stilton Sausage
- Pork & Sweet Chilli Sausage
- Pork & Caramelised Onion Sausage
- Pork Tomato & Basil Sausage
- Pork Sage & Apple Sausage
- Starbeck Sausage
-
- Elite Sausages oven baked
-
- Sausage Sampling
-
- Elite Sausage Taste Test
These are all very good sausages and were enjoyed by all members of the tasting panel!
Favourites were Pork Sage & Apple and the Pork Peach & White Stilton.
Filed under: Recipes | Tags: bake, beans, black, cannellini, chilli, onion, potatoe, pudding, stock, veg, vegetables
A Guest recipe post from PB, maybe the first of many?
Boiled potatoes first. Then added them in a tray with a chilli and slices of black pudding and the chopped onion and the tin of cannellini beans. Then added a pint of veg stock over the top and baked for 30 mins until it was nearly dry. Was very tasty…
-
- Black Pudding Bake
Filed under: Eating, Food, Yorkshire Dales Food | Tags: adventure, bread, cafe, cheese, chilli, malham, open adventure, pitta, racing, veggie, wilf's
Wilf’s famous Cafe visited Malham at the weekend for the Yorkshire Dales Open Adventure Series of adventure races and was sited on the Malham Show field providing competitors with vital sustanance, including pizza, veggie chilli and some great homebaking, flapjack, etc.
Wilf’s is based in Stavely in the Lake District and has a great reputation for fantastic grub, lot’s of vegetarian dishes and at the Cafe they also do some great meat dishes, bacon butties et al. Always worth a visit and keep an eye open for the green mobile unit at other events.
-
- Wilf’s veggie Chilli
-
- Wilf’s Mobile cafe
-
- Wilf’s cafe homebaked cakes
Filed under: Recipes | Tags: chilli, fish, garlic, ginger, pepper, salmon, soup, spicy
Had a couple of poached Salmon fillet’s left over so made it into a spicy fish soup.
Ingredients:-
- 2 small salmon fillet’s lightly poached (6 mins)
- fish stock from poaching
- vegetable stock (maggi granules or stock cube will do)
- small red pepper (nearly our last homegrown pepper)
- green chillies, I used 2 small fresh hot green chillies
- approx 6 sliced mushrooms
- 2 cloves of crushed garlic
- square inch cube of fresh ginger, chopped finely
- teaspoon hot chilli powder
- light soy sauce (to season instead of salt)
- large tomato
- splash of Nam Pla Thai fish sauce
- olive oil or rape seed oil
Method:-
- gently fry/saute the pepper, chilli, garlic, tomato and ginger until soft
- add stock and other ingredients and simmer for 10 mins
- flake poach salmon into pan simmer for a couple more minutes and serve
-
- Spicy Fish Soup
-
- saute ingredients for spicy salmon soup
Filed under: Food, Recipes | Tags: chilli, jars, onions, pickled, pickling, salt, shallots, spices, vinegar
Had some small onions/shallots in the pantry from before Xmas that needed pickling.
Ingredients:-
- Shallots or small onions
- Salt
- Pickling Vinegar
- Pickle spices and/or a couple of fresh chillies
Method:-
- Top and tail your onions with a sharp stainless steel knife, that is, cut off the root and stalk ends of the onions
- Peel off any dry or soft onion skin layers until you have a firm clean peeled onion and toss in a bowl
- Once all peeled sprinkle liberally with table salt and set aside in a cool place for a few hours or preferably overnight, alternatively boil water and salt to make a brine and allow to cool then add onions (only when completly cool)
- Pour off any onion liquor from time to time and add more salt, this process draws moisture out of the onions and gives a nice crisp onion when pickled, the more salt and time you give them the better the result
- Wash and then sterilise your pickle jars in boiling water and allow to dry (I put them on the back of the Aga)
- Wash onions in clean cold water and then dry with a clean tea towel
- Fill jars with onions and then top up with cold pickling vinegar, make sure you cover all the onions but the vinegar should not be in direct contact with metal lids
- Seal with airtight lids and leave for at least a week or two before sampling your pickles
- For extra flavour try throwing in a chilli pepper or pickling spices with the onions
-
- Pickling Onions with salt
-
- Peeled Shallot Onions
-
- Onion Skins
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
-
- The Finished Dish, Chicken & Spinach Karachi Curry
-
- garma masala, liquidised chilli liquor, fresh spinach & fresh corriander
-
- Adding the spices to Karachi Chicken & Spinach Curry
Filed under: Yorkshire Dales Food | Tags: chilli, dales, Food, onions, pickled, Yorkshire
Just tried some pickled onions that I bottled a couple of weeks ago and added 3 or 4 fresh green chilli’s that we have growing on the window sill and wow these are powerfull pickled onions, phew!!, PB & PD both agree they have a Kick!
