Filed under: Eating, Yorkshire Dales Food | Tags: aioli, ale, bubble, burnsall, deuchars, fish soup, hetton, IPA, lion, liver, main course, onions, pale, red, red cabbage, squeak, starter, Yorkshire Dales
I do enjoy a trip over to Burnsall but sadly don’t visit the Red Lion as much as I’d like, had an excuse for a trip over today and was very pleased we did.
First the Beer, Timothy Taylor’s Best Bitter or Caledonian Deuchars IPA (one of my favourites through habit when they used to serve it at The Lister Arms in Malham) of course I choose the Deuchars IPA for old time’s sake, good temperature, lovely creamy pint.
The food, for starter’s Fish Soup with Aioli & Gruyere, very meaty fish soup ! can you say that? I mean lot’s of nice fishy or seafoodie bits in this case, squid, mussels all sorts, lovely consistency and a nice floating crouton with a dollop of Aioli and sprinkling of Gruyere on top, yum. served with sundried tomato bread.
Main course, after much thought I plumped for the Liver & onions with bubble and squeak, another great choice on my part, various veg served with the other meals and included, butternut squash mash, dauphinoise potatoes, chips, red cabbage, carrots and cauliflower cheese, oh and a salad with the steak.
Other dishes on the menu included, rib eye steak, smoked haddock, poached egg and hollandaise (I went for this last time I was here!) 14oz rump steak, Hartlington Lamb, Pigeon & chorizo salad, game pie with herb dumpling crust and Haggis (but they had run out).
I was stuffed and couldn’t face a pud but other’s tried a lemon tart with lemon sorbet, an orange and chocolate mouse cake and the cheese and biscuit selection which all looked great and the cheese came with fruit cake as well!
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- Game Pie with Herb Dumpling
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- Potato Dauphinoise
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- Liver & Onions with Bubble & Squeak
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: 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: Food, Food & Recipe Books, Food Competitions | Tags: book, budget, competition, credit, crunch, cuts, delia, economy, Food, frugal, Lamb, liver, Meat, offal, shin, smith, Steak, stew, traditional
With many Chef’s favouring traditional cuts of meat and recipes and in the midst of a downturn or as the media insist on calling it at every opportunity the “Credit Crunch” now is perfect timing for Delia Smith to relaunch her Frugal Food recipe book. Originally first published in the seventies Frugal Food is a collection of low cost recipes utilising economy and budget foods and less popular cuts of meat such as shin, stewing steak, breast of lamb, oxtail, offal, liver, etc.
You can win a copy of Frugal Food by Delia Smith by subscribing to the Paganum email newsletter here http://www.paganum.co.uk/delia_competition.cfm
