Filed under: Events, Food, Yorkshire Dales Food | Tags: Food, great, british, homemade, skipton, arms, pub, festival, chutney, tempest, elslack, year, awards, homegrown
The Tempest Arms at Elslack hold an annual chutney festival and this years event will be on the 17th October 2009 from 10.30am. They quote the ethos of the festival as “Impress us with your scrumptious, ‘finger-licking’ chutneys. Help us promote a British Tradition – whilst supporting freshly grown produce and no waste approach to eating – the only additives permitted are ’sunshine & rain’.”
I have applied for an entry and have been sent a very smart label to apply to my jar, any type of chutney is permissible so long as it is your own homemade produce. I have a couple of different versions made up now and need to decide which is going to make my entry, simple homegrown beetroot & apple chutney is in pole position at the moment.
Homemade Beetroot Chutney
If you would like to enter contact Anne at the Tempest Arms on 01282 842450 for an entry form or see website for more info www.tempestarms.co.uk Entries to be completed and returned with your “Chutney Contributions” by Wednesday the 14th October 2009. Terms & Conditions: All exhibits to be made by the exhibitor and must be homemade, We trust you!!! No M&S contributions please!!!
The Tempest is a gem of a pub on the outskirts of Skipton and was recently nominated in the Great British Pub Awards in the “Best Food Pub” category. Following regional judging The Tempest Arms has been named as the Best Food Pub in Yorkshire and went on to win the National Award at the Finals in London on the 9th September, praise indeed.
UPDATE 18/10/09
My homegrown beetroot chutney didn’t win! and I don’t have the full results but a spicy pear chutney from Relish Deli in Grassington did win Best in Show! congratulations…..
Filed under: Recipes | Tags: apples, beetroot, chutney, granny smith, homemade, malham show, recipe, simple
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- Homemade Beetroot Chutney
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- Assorted Jars of Beetroot Chutney
After our success at Malham Show with the Beetroot 2nd prize Local & 3rd Prize Open I decided we best get some of it used up, so made this Chutney first thing this morning. It is very simple and easy to make if a little messy peeling all the cooked beetroot, I still have purple hands! It is also quite sweet so reduce the sugar if you don’t want it too sweet.
Ingredients
- 1.5kg cooked beetroot, small cubes
- 450g onions, chopped
- 450g Granny Smith apples, chopped
- 450g granulated sugar
- 600ml spiced white wine vinegar
- 2tsp sea salt
Preparation
- pre cook the the Beetroot by boiling whole without peeling, try and keep some of the root and stalk on as this keeps the beetroot firmer and stops it from bleeding too much, once cooked drain, set aside and allow to cool
- finely chop the onions
- finely cube or chop the apples
- once the beetroot is cool, top and tail and then peel the skin off with the back of a knife, it should just drop off
- cube the beetroot into small chutney sized pieces, size to your preference
- I only had white wine vinegar so spiced this the night before with a small packet of mixed pickling spices, give it a good shake and leave overnight, sieve out the pickling spice before use so you don’t get any bits in the chutney
- wash and sterilise jam jars or kilner jars, Aga ovens are great for this as you can dry the jars on the Aga lids or even pop them in the bottom oven for a while
Method
- put the chopped onion and vinegar in a large saucepan, heat gently and bring to a simmer
- add the beetroot, apple, sugar and sea salt and bring to the boil
- reduce the heat and simmer gently until the chutney thickens, I started with the lid on but then removed to allow the liquor to reduce and thicken
- pour or spoon into hot sterile jars and cover tightly with lids
- store in a cool dark place and refrigerate once a jar is opened
My batch using these quantities made up 9 jars of assorted size, great to share with friends, drop them a jar off.
Neil’s Lunchtime Sarnie
After helping setup the Showfield the other day Neil invited me back for a quick bite before the marque guys arrived. We feasted on freshly baked bread smeared with beetroot chutney added a few chunks of local cheese and topped off with a few slices of pickled jalapeno peppers, yum! Not tried pickling my own jalapenos yet so will add those to the list!
Filed under: Recipes, Yorkshire Dales Food | Tags: homemade, pastry, pork, rolls, sausage, sausagemeat
Sausagemeat & Pastry what could be simpler!
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- Homemade Sausage Roll
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- Homemade Sausage Roll
Filed under: Food, Recipes | Tags: aga, dough, homemade, mozzarella, mushroom, olives, pizza, polenta, sauce, semolina, tomato
Really simple and fun recipe for Homemade Pizza and great to make with the kids. Takes a little time but it’s fun and very tasty! adapted from Delia Smith’s basic pizza dough from How to cook book 1.
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- mmm, homemade pizza
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- Pizza perfection
Pizza Base Ingredients:-
- 12oz/350g plain white flour
- 2 teaspoons salt
- 2 teaspoons dried yeast
- 1 teaspoon golden caster sugar
- 2 tablespoons olive oil
- 8fl oz/240ml warm water
- dusting of polenta or semolina to roll out
Method:-
- warm flour for a few mins in oven
- add flour, salt, sugar & yeast to bowl
- add olive oil and water and mix to a dough with wooden spoon/hands
- knead dough on a chopping board for 2 or 3 minutes then transfer to a bowl and cover with lightly oiled cling film
- leave to rise for approx 1 hour at room temperature or until roughly doubled in size
- knock back the dough, that is whack it and knead to get all the air out
- pull off into a smaller ball for your preferred pizza size and start stretching into shape
- dust your chopping board & rolling pin with polenta or semolina and roll out as thin as you prefer with slightly thicker edges
- add pizza sauce and toppings of your choice (see below) and bake for approx 10 minutes on a preheated baking sheet at 450F/230C, gas mark 8, top of the hot oven in an Aga and enjoy
Tomato Pizza Sauce Ingredients:-
- Tin chopped tomato’s
- 2 garlic cloves, very finely chopped or put through your garlic press
- fresh oregano or basil or a teaspoon of dried mixed herbs
- 2 tablespoons olive oil or a good glug from the bottle!
Method:-
- place all ingredients in a saucepan and bring to the boil and simmer for a couple of minutes or until reduced into a good pizza sauce consistency, put on one side ready to make your pizza
- prepare your pizza toppings and place into small individual bowls or ramekins ready to design your pizza
- toppings may include some or all of the following, sliced olives, whole or halved olives, sliced mushrooms, sliced red and green peppers, salami, pepperoni, chorizo, ham, chicken, sweetcorn (uggh), thinly sliced chilli, Italian bottled artichoke hearts, olive oil, cheese, Cheddar, Red Leicester, Mozzarella, Ricotta, Parmesan, whatever cheese you have or prefer
- once you have your base prepared brush on some pizza sauce and then let everyone design their own pizza from your prepared selections.
Filed under: Eating, Food, Recipes, Yorkshire Dales Food | Tags: acid, citric, homemade, juice, lemon, lemonade, squash, sugar, summer
Just finishing the last bottle of homemade summer lemonade, now the nights have drawn in, the leaves have turned and the temperature has dropped this is like a taste of summer but still excellent and the kids love it!
Last of the Summer Lemonade
Ingredients:-
- 4 lemons
- 3lb sugar
- 4 pts water
- 2oz citric acid (you can buy it from the local chemist)
Method:-
- cut away the outside peel and zest of the lemons and place in liquidiser with half a pint of water, if large lemons cut the ends off and discard. top speed for 1 minute.
- pour into saucepan with remaining water and bring to boil.
- extract juice from lemons and add sugar and citric acid to pan, stir to dissolve.
- strain and bottle in hot sterilised bottles.
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
