The first in a series of recipes from the recent Take 3 Chefs event held at The Victoria Hall, Settle.

Beef Fillet & Wild Mushroom Hotpot, Richard Wright, Craven Arms, Giggleswick

A great recipe from Richard Wright – Head Chef, The Craven Arms, Giggleswick (formerly The Old Station) which will be opening before Christmas!

Fillet of Beef and wild mushroom hotpot with buttered Savoy cabbage

Ingredients:-

• 700g Fillet steak
• 50g Shallots
• 200g Wild mushrooms
• 120g Yorkshire blue cheese
• 500ml Double cream
• 50ml Port
• 500g New potatoes (cooked and sliced)
• Salt and pepper
• 50g Melted butter
• 50g Butter
• 700g Savoy cabbage
• 1tsp Mustard seeds

Method

1. Slice the fillet steak into 12 even sized pieces.
2. Peel and slice the shallot, Wash and slice the wild mushrooms.
3. Shred the Savoy cabbage.
4. In a heavy based frying pan heat a little oil, season the steak and seal on both sides. About 1 minute on either side should be sufficient. Remove from the pan and rest on a plate.
5. In the same pan sweat the shallots until soft, add the wild mushrooms and cook for a further 2-3 minutes.
6. Add the port and stir over a high heat until it has almost fully reduced.
7. Add the cream and simmer for 3-4 minutes. Season.
8. Place the steak into a shallow casserole pot. Pour over the sauce.
9. Lay the new potatoes out on top of the mixture, pour over the melted butter, season and place into a hot oven for 5-8 minute.
10. Meanwhile. Heat a separate pan with the butter.
11. Crush the mustard seeds just enough to start breaking them up but not into a powder. Add these to the butter and fry for 1 minute.
12. Add the shredded cabbage into the pan and stir well for a further 5 minutes until the cabbage is just cooked but with a little bite, season.
13. Remove the hotpot from the oven and serve with the buttered cabbage.

Take 3 Chefs made a return visit to Settle Victoria Hall on Wednesday the 13th of May, organised by Settle Festival a full house were treated to a variety of menus from 3 local chefs -

• Richard Wallbank from Ravenous, Market Square, Settle – Black ‘n’ Blue Pig & Mushroom risotto
• John Pratt from The Traddock, Austwick – Yorkshire Pikelets with creamy Smoked Haddock, leeks & soft poached egg and stuffed breast of Swillington Duck with a warm salad of pear, walnut and perry dressing garnished with capers, balsamic syrup, croutons and a whole poached pear
• Ben Atkinson from The Falcon Manor, Settle – Sea Bream with vine cherry tomatoes and Lamb with Summer Salad

All three chefs were brilliant performers in front of the crowd and produced some fantastic dishes.

On display in the interval were local suppliers Growing with Grace, Paganum Produce, Booths and NYCC reduce waste display.

I could not resist giving this one a go myself so have recreated Richard Wallbank’s Black ‘n’ Blue Pig dish see Black N Blue blog post.  Link to all the recipes and more photos here LoveSettle

For comparison & for purposes of research you understand I felt compelled to try a “Slug Burger” at the Slug & Lettuce by the river in Richmond.

A moist organic burger, nicely presented with the onion ring perched on the mushroom stalk, tasty bbq sauce and a whole basket of chips.

From the Menu “SLUG ULTIMATE BEEF BURGER, With mushroom, Cheddar, bacon, beer-battered onion rings and a BBQ sauce.  All of our beef burgers are made with 100% British organic beef and served with seasonal salad leaves, gherkin, tomato, red onion and fries. Our beef burgers are available in two sizes — single £10.45 or double £12.45.”  Pic below shows the single.

Slug Ultimate Burger

Thought it would be rude not to try out a Rib Eye Steak at the Lister Arms in Malham at a recent family outing for Sunday Tea, it’s always quiet on a Sunday evening in Malham as many of the weekend visitors are long gone.

Served with crispy onion rings, a nice big field mushroom, cooked tomato and plenty of chips. I asked for the steak medium and that’s exactly what I got, cooked perfectly, juicy and perfectly to my liking, the photo below does not do it justice as it tasted much better than the pic suggests.

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.

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.

Asparagus and Mushroom Risotto

Looked in the fridge and what did I find? English Asparagus and a few mushrooms, mmm so that will be Mushroom and Asparagus Risotto for tea then!

Ingredients:-

• knob of local Yorkshire butter from Settle Creamery
• small onion, finely chopped
• crushed clove of garlic
• couple of shakes of black & white pepper
• pinch of coarse sea salt
• chicken stock (or chicken stock cube)
• water
• English Asparagus
• mushrooms
• Parmesan cheese, grated

Method

Add a splash of olive oil and a knob of butter to a casserole pan (suitable for the oven)  and gently fry the Risotto rice (I use arborio) until it starts to go transparent.

Prepare chicken stock and add a crushed clove of garlic (or squeeze of garlic paste), pinch of coarse sea salt, black pepper and a couple of shakes of ground white pepper,  as this was a quick tea I used a chicken stock cube and approx half a litre of water.

In a different pan I fried the onion in a splash of olive oil and knob of butter until soft and starting to turn golden brown (dont over brown as spoils the look of the dish) throw in the chopped mushrooms and asparagus and fry off for a couple of minutes. 

Add stock to rice once it starts to go transparent and bring to boil, put lid on casserole pan and transfer to oven for 10 mins and then add further stock or water and onions, mushrooms and asparagus, back to oven for further 5 to 10 mins or until rice is cooked and all fluid absorbed, if not cooked add a bit more water and cook a little more..

dish up and grate some parmesan over and enjoy..