Filed under: Food, Food & Recipe Books, Recipes, Yorkshire Dales Food | Tags: batter, best, egg, gravy, horseradish, milk, pudding, Recipes, ultimate, Yorkshire
Yorkshire Pudding
OK so which is the best Yorkshire Pudding Recipe?
Delia Smith suggests a mixture of water & milk whilst The Hairy Bikers suggest an all whole milk mixture?
The key elements regardless of precise quantity must be a really hot tray pre greased with a little spot of lard, oil or butter and it must be hot before you put the mixture into it, so that’s a really hot bun tray or cake tin so the oil/fat is smoking…
My simple recipe is:-
4oz plain flour, 2 really fresh free range eggs, half a pint of full fat milk, a little lard or oil
Method:-
Sieve flour into dish, create hollow in flour and crack egg in, gradually add milk whilst whisking by hand, no need to rest the mixture just pour into a really hot bun tray or baking tin which must have smoking hot fat.
Tradition states that Yorkshire Puddings should be served with gravy as a starter, the idea being that when meat was in short supply or just out of the family budget you could fill up on Yorkshire’s and then have less meat with the main course. Now we always have the Yorkshire Puddings with the main course filled with delicious beef gravy but Mum also used to serve them as a dessert or should that be “for pudding” just like a crepe or pancake but a different shape! served with butter, a little milk and sugar or simply drizzled with golden syrup.
Small Yorkshire puddings are also perfect for canapés or bite size party snacks, with a slither of beef, a drizzle of gravy and a dollop of horseradish sauce! mmm a fantastic alternative to smoked salmon on brown bread..
Filed under: Eating, Food, Recipes, Yorkshire Dales Food | Tags: chorizo, egg, garlic, idea, lunch, omelette, onion, pepper, quick, tortilla, Yorkshire
Need a quick lunch with ingredients to hand! then try my version of a Spanish omelette or maybe we should call it a Mediterranean or even Yorkshire omelette as this version contains no potato which is normally an essential in a Spanish Tortilla.
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- Omelette Ingredients
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- Yorkshire (Spanish) Tortilla
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- Spanish Omelette
Ingredients on hand, please fee free to add sliced cooked potato, mushrooms, ham, sliced sausage whatever you have in the fridge:-
- 1 red & 1 green pepper
- 1 green chilli
- 1/2 large red onion
- chopped fresh tomato
- 2 crushed garlic cloves
- sliced chorizo
- sea salt & black pepper to taste
- 7 fresh free range eggs
- splash of milk
- oil to cook, I used a glug of rapeseed oil
Method:-
- use a large non stick frying pan
- soften the onions in a little rapeseed oil, add crushed garlic
- then add the sliced peppers and soften a little more
- add the chorizo & tomato
- mix the eggs and a splash of milk with seasoning to taste
- pour egg mixture over the contents of the pan
- omelette will start to set, if necessary transfer to oven or grill to finish
- use a spatula to gently ease around the edges of the omelette then turn over contents onto a serving plate or bread board
- eat immediately with a few hunks of fresh bread
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
Have read a few articles recently about “how to cook the perfect poached egg” and one in particular stood out where it suggests you use cling film, I thought I should try it out!
Take a cup or ramekin and let the cling film drape in to form a receptical for the raw egg, crack the egg into the hole and then twist the cling film to seal and drop into boiling water. I cracked another directly into the water to see the difference. I didn’t add any vinegar or use any other trick just 2 identical fresh eggs (from our Rhode Island Red & Black Rock hens).
Results as in the photos, below, I still prefer the direct immersion method into gentle boiling water and think the secret factor for poached egg success is VERY FRESH EGGS they will stay together naturally.
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- Poached egg experiment
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- Poached egg experiment
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- Poached egg experiment
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- Left Natural, right cling film method
Filed under: Eating, Food, Recipes | Tags: bacon, cheese, egg, flan, Jusrol, onion, pastry, quiche, shortcrust
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- Ingredients for your Quiche
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- Blind Baked Pastry flan
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- Cheese & Bacon Quiche
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- The raw quiche filling
Really simple quiche!
For a fast but homemade quiche try this!
- blind bake your pastry in a quiche or flan dish, don’t forget to prick the base with a fork to prevent air bubbles and brush with a little egg to seal, I used Jusrol pre-rolled shortcrust pastry, a Delia Cheat Ingredient!
- fry half an onion and 2 rashers of Yorkshire bacon until golden brown
- mix 3 eggs, 4 or 5 fluid ounces of cream and a pinch of salt & pepper
- add the onion, bacon & grated cheese to the cooked pastry and then pour in the egg & cream mix
- bake for 20 mins or until set/cooked
Simple as that, replace the bacon, cheese and onion with goats cheese, broccoli, asparagus, smoked salmon or whatever you can get your hands on!
Filed under: Food, Recipes | Tags: bantam, black, boiled, cherry, dressing, egg, lettuce, oil, olive oil, pudding, Rapeseed, soft, tomato, tomatoes, vinaigrette, vinegarette, wharfe valley, white wine vinegar, yorkshire rapeseed oil
Perfect for an easy starter that you can prepare and dish up before you finish off the main course, Black Pudding Salad with cherry tomatoes and soft boiled egg and a classic vinaigrette dressing.
Ingredients:-
- Black Pudding, allow 1 x 1cm thick slice per person
- Mixed green salad, e.g. lettuce, watercress & rocket
- Cherry tomatoes (the small vine cherry tom’s are great)
- Small free range eggs (Bantam eggs are perfect)
- Seasoning, salt & pepper to taste
Method:-
- Fry the black pudding slices for approx 2 mins on each side or pop in the oven for 10 mins and allow to cool.
- dress a side plate for each person with the green salad leaves
- crumble the cool black pudding onto middle of salad leaves
- add half a soft boiled egg and a few cherry vine tomatoes to side of each plate
- just before serving drizzle with dressing or serve with a jug of dressing to pour on yourself
Classic Vinaigrette Dressing
Ingredients:-
- 2 tbsp white wine vinegar
- 2 tbsp raspberry vinegar
- 2 heaped tsp Dijon mustard
- 3 cloves garlic peeled & crushed
- 6 tbsp Wharfe Valley Yorkshire rapeseed oi
- 4 tbsp Olive oil
- 2 tsp caster or granulated sugar
- salt & freshly ground black pepper
Method:-
- measure all ingredients into a clean jam jar
- with the lid on the jar shake vigorously for 30 secs whilst dancing to the radio!
- best prepared a few hours before you need it so the flavours can infuse, best served at room temperature
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- Black Pudding Salad
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- Black Pudding Salad
Filed under: Eating, Food | Tags: back, bacon, egg, fresh, homecured, HP sauce, local, pork, rindless, Sausages, Yorkshire
Don’t think this really needs any description, words, recipe, method or instructions, just wholesome fresh local Yorkshire ingredients….
Simple Yorkshire Cooked Breakfast
