Filed under: Events, Food, Yorkshire Dales Food, farmers market | Tags: 2010, dales, drink, festival, Food, leyburn, may, Sausages, wensleydale, Yorkshire
The Dales Festival of food & drink
The Dales Festival of Food & Drink is held at Leyburn in the heart of Wensleydale and the 2010 Festival Dates are: 1st, 2nd & 3rd May 2010.
This is a great festival in the heart of the Dales, small enough to still have a friendly feel and large enough to provide a great family day out and well worth a visit. Look out for the Paganum stand in the main food hall for our Sausages, Lamb, Pork and Beef and a few special products new for this year.
Filed under: Events, farmers market | Tags: agricultural, cattle, dales, farmers market, horses, malham, sheep, shows, Yorkshire
-
- Malham Show Pigs
-
- Malham Show Fell Race
-
- Malham Show Heavy Horse
-
- Malham Show Sheep
Malham Show in the shadow of Malham Cove will be held on Saturday 29th August 2009. Events run all day and main ring events from 12 noon. A traditional Agricultural and Horticultural show now running for over 100 years. Events and attractions include, Brass Band, Cattle, Sheep, Horse Jumping, Hunter Classes, Heavy Horses, tug of war, Children’s sports, Egg throwing, Classic cars, Vintage Tractors, Farmers Market, Craft tent, food & drink.
The Farmers Market will include Yorkshire Dales Meat, cakes, plants, granola, preserves, bread and more, if you are a local food producer and would like to be included in Malham Show Farmers Market please get in touch, contacts on the website.
Link to Malham Show Website
Filed under: Food, Yorkshire Dales Food, farmers market | Tags: dales, drink, festival, Food, leyburn, Yorkshire
2009 Festival Dates: 2nd, 3rd & 4th May 10:00am to 5:00pm daily please call in and say hello and mention you read the Yorkshire Dales Food Blog.
The food hall is the main venue for food and drink stands, with over eighty exhibitors, sited in a 14,000 sq ft marquee.
Free cookery demonstrations by leading local chefs throughout the day, held in our Theatre Marquee.
More info on the Dales Festival of Food website.
The Dales Festival of food & drink
Filed under: Yorkshire Dales Food | Tags: coq, dales, hen, hut, office, photo, pork, ribs, snow, spare, sticky, vin, window, Yorkshire
A couple of photos of the current snow fall here in the Yorkshire Dales. We have had a couple of inches on the ground for a few days now and nicely topped up last night with another 2 or 3 inches. Not sure the Hens were too impressed.
The Hen Hut and occupants in the snow
Also as hen production has gone down, hen consumption has gone up, lessened the numbers by 11 and still getting the same number of Eggs! so at least we know we despatched the correct one’s! So this week have made Coq au vin with a couple of the old hens! should that be Hen Au Vin! and chicken veg soup, chicken stock and some very very sticky (slightly over cooked) pork spare ribs.
-
- The view from the office window
-
- Coq au vin or old hen vin in this case
-
- Coq au vin all gone!
-
- Preparing the sticky pork ribs
-
- Well done sticky pork ribs!
-
- The Hen’s and Hen Hut in the Snow
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
-
- Goosnargh chicken breast, canellini beans, tomato and olive sauce, rocket leaves
-
- Seared veal calves liver, sherried lentils, spinach, citrus sauce, fondant potatoes
-
- Angel Inn, Pork and Prune Casserole
-
- Roasted root vegetables, creamed spinach, fondant new potatoes, red wine reduction
-
- Angel Plaice
Filed under: Food, Yorkshire Dales Food | Tags: Beer Blogs, blog, dales, Food, interview, local food, online, pr, producers, twitter, web 2.0, wordpress, Yorkshire
The power of web 2.0 and twitter! I replied to a twitter from a journalist who subsequently interviewed me about the Paganum business and Blogging, the article was finished and published within 12 hours and already seeing the hits, online PR, Twitter and fast results ….
I was interviewed by Steve @ WordPress Magazine yesterday and the finished article is now live on the WordPress Mag site here Yorkshire Dales Food Blog Interview. Makes a good read, talking about local food, producers, promoting your blog, beer, all sorts, didn’t know we could be so interesting!!
Filed under: Eating, Food | Tags: dales, eye, farmers, Food, market, paganum, quality, recipe, rib, rib-eye, sauce, steaks, Yorkshire
Rib Eye Steak from Paganum Farmers Market
Simple Rib-eye steak with a homemade savoury butter similar to a Maitre d’Hotel Sauce.
First buy your quality Yorkshire Dales steaks from www.paganum.co.uk, here we are using the butchers favourite Rib-eye, approx 8oz or 250g each and about an inch thick. Always let your steak warm a little by taking out of the fridge at least half an hour before you start cooking.
Ingredients for the Maitre d’Hotel Sauce:-
- 4oz local butter, diced and softened but not melted
- 2 tbsp chopped parsley or chives
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- Dash Worcestershire sauce
- 1/2 tsp Dijon Mustard
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper
Method
Its best to make the butter a couple of hours before you need to use it so it can chill and harden in the fridge. soften the butter and mix with the chives/parsley, garlic, lemon juice, cayenne pepper, mustard, Worcestshire sauce and black pepper & salt to taste. Roll into a log or roll and cover with cling film and put back in the fridge to harden, after a couple of hours you can cut coin sized pieces of the butter.
To cook the steak brush with olive oil and fresh black pepper add to a HOT heavy pan, griddle or BBQ and sear, turn over and brush the other side with oil and pepper and sear again, then reduce the heat and cook for the required time.
2-3 minutes on each side for Rare, 3-4 mins each side for Medium and for Well Done reduce the heat and cook for 8-10 minutes, the most important bit is then let your steak REST for at least 5 mins, put on a plate and cover with tin foil and rest for 5 to 10 minutes. To finish add a couple of the coins of butter on top of the steak and allow to melt or flash under the grill quickly.
The Maitre d’Hotel Sauce sauce has parsley and the chive version is more of a savoury butter.
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!
