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.
-
- Yorkshire (Spanish) Tortilla
-
- Omelette Ingredients
-
- 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: Food, Yorkshire Dales Food, butcher | Tags: apple, atkinson, caramelised, chilli, elite, gordon, harrogate, leek, meats, onion, pork, sage, Sausages, starbeck, stilton
The taste test of 8 elite sausages. A selection of fantastic sausages from Gordon Atkinson at Elite Meats in Starbeck, Harrogate, North Yorkshire. The family gathered around to conduct a sausage taste test of the following flavours:-
- Prime Yorkshire Pork Sausage
- Pork Leek & Chive Sausage
- Pork Peach & White Stilton Sausage
- Pork & Sweet Chilli Sausage
- Pork & Caramelised Onion Sausage
- Pork Tomato & Basil Sausage
- Pork Sage & Apple Sausage
- Starbeck Sausage
-
- Elite Sausages oven baked
-
- Sausage Sampling
-
- Elite Sausage Taste Test
These are all very good sausages and were enjoyed by all members of the tasting panel!
Favourites were Pork Sage & Apple and the Pork Peach & White Stilton.
Filed under: Recipes | Tags: bake, beans, black, cannellini, chilli, onion, potatoe, pudding, stock, veg, vegetables
A Guest recipe post from PB, maybe the first of many?
Boiled potatoes first. Then added them in a tray with a chilli and slices of black pudding and the chopped onion and the tin of cannellini beans. Then added a pint of veg stock over the top and baked for 30 mins until it was nearly dry. Was very tasty…
-
- Black Pudding Bake
Filed under: Eating, Food, Recipes | Tags: bacon, cheese, egg, flan, Jusrol, onion, pastry, quiche, shortcrust
-
- Ingredients for your Quiche
-
- Blind Baked Pastry flan
-
- Cheese & Bacon Quiche
-
- 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: Eating, Food, Steak, Yorkshire Dales Food | Tags: arms, chips, lister, malham, mushroom, onion, rib, rib eye steak, rings, Steak
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.
- Rib Eye Steak, Lister Arms, Malham
Filed under: Eating, Food | Tags: Arc, BBQ, burger, Headingley, Leeds, local, lunch, onion, rings, sauce
Dropped into The Arc in Headingley, Leeds for lunch between meeting’s recently and tried out an Arc Burger, lots of burger, nice juicy meat, tasty bbq sauce and great onion rings, served with a nice mini bucket of chips on the side. It was very good and reading the blurb in the menu they source locally. Friendly, fast service, great spot for lunch. Couldn’t tell you what the beer was like as it was coke only for me!!
From the menu “The Guv’ner 12oz £10.95, Our iconic double burger coated in melted, Monteray Jack, smoked BBQ sauce, bacon & mayo topped with onion rings.”
The Guvnor Burger
Filed under: Food, Recipes | Tags: black pudding, breadcrumbs, eggs, free range, onion, sausagemeat, scotch, scotch eggs
Homemade Free Range Scotch Eggs, The real thing, not those plastic supermarket wonders, I thought I would see how easy these are to make and was pleasantly surprised at the ease and the results!
-
- Homemade Free Range Scotch Eggs
-
- Homemade scotch eggs cooked and uncooked
-
- Homemade Scotch Eggs preparation
Homemade Free Range Scotch Eggs
Should make 5 or 6 fantastic scotch eggs
Ingredients:-
- 500g Pork Sausagemeat
- 7 free range eggs (not too big) 6 for scotch eggs one for binding
- rasher of back bacon
- 1 medium onion, chopped finely
- breadcrumbs, homemade or the bought variety do work very well for this recipe
- 2 teaspoons plain flour
- salt & white pepper
- 2 teaspoons parsley
- grated nutmeg about a quarter of a whole nutmeg
- other ingredients to taste can be crumbled and added to the sausagemeat e.g. black pudding, sliced chilli, smoked bacon, Stilton cheese, chopped Chorizo, whatever takes your fancy
Method:-
- hard boil 6 eggs, cover eggs with cold water and bring to boil, 8 mins from boiling, then cool under running cold water
- chop onion finely and saute in butter for a couple of minutes until soft and starting to turn golden brown add to large dish with sauagemeat & finely chopped bacon
- peel eggs
- add seasoning to taste and any herbs e.g. parsley, mixed herbs, basil or fresh coriander is good for a different flavour
- put raw egg whisked up a bit on a plate ready for coating the scotch eggs
- put breadcrumbs on a plate ready for rolling on your scotch eggs
- combine all ingredients and make a hand sized pattie then carefully wrap each egg in the sausgemeat using both hands to mold the sausagemeat completly surrounding the egg, try not to make it too thick or too thin approx 5mm is good
- coat sauagemeat ball in the raw egg and then dip and roll around in the breadcrumbs until completly coated, put on one side
- should make 5 scotch eggs and possibly 6 if you havent gone overboard with the thickness of the sausagemeat on the first few
- once you have coated all your balls, deep fry at approx 180 degrees C for 6 to 8 mins or until golden brown, make sure you turn them over if the fat is not deep enough to cover them
- let them rest on a cooling rack with paper roll to absorb any excess fat and let cool
- you can serve hot but I prefer to let them cool and serve cold then you can cut into them and admire your perfect handywork before tasting a real scotch egg
- repeat with other ingredients, experiment with whatever takes your fancy, blackpudding, tomato & basil, goats cheese & red onion, fresh red chilli peppers, anything goes…
Filed under: Eating, Food, Recipes | Tags: aga, cabbage, delia, gravy, hole, mash, onion, pork, potatoes, pudding, sausage, toad, Yorkshire
Not had much inspiring to write about but thought I would give you the benefit of my Toad in the Hole recipe, always great for a quick family meal, and fantastic with Paganum bangers (pork sausages).
I used a large Aga roasting tin, cut the links and threw the sausages into the roasting tin, shouldn’t need any oil as some fat will come out of the sausages as they start to cook. These sausages were classic pork sausage 500g/1.1lb of sausages, don’t prick them or anything just throw them into the pan. I cooked for 7 mins in the top oven of the Aga and then removed and poured in the Yorkshire Pudding mixture, I used Delia’s recipe below but doubled all ingredients to feed hungry family of four! If no Aga then approx gas mark 7, 425F, 220C.
Ingredients:-
- 3oz/75g Plain Flour
- 1 egg
- 3floz/75ml Milk (I used Green Top!)
- 2floz/50ml Water
- salt & pepper to taste
Method:-
- To make the Yorkshire Pudding batter sift flour into bowl,
- make a well in middle with an egg then break egg into well,
- gradually combine milk and water into flour in bowl with electric hand whisk,
- season with a pinch of salt & pepper.
Just double up recipe for larger quantities. If your just making Yorkshire Puddings then same recipe as above but heat a little oil or dripping in a bun tin before pouring a little of the mixture in each section and returning to oven.
Of course you MUST serve with onion gravy, I finely sliced 2 shallots/pickling onions, sauteed until golden in a big knob of butter, added water, pepper and then Original Bisto Powder (not those horrible granule things!) for a quick tasty onion gravy, served with new potatoes or mashed and cabbage. I had the coffee whilst making this and just love my Nespresso coffee machine, best invention since sliced bread….
-
- Aga Cooked Toad in the Hole – nearly ready
-
- Mmmm Nespresso Coffee
-
- Sauteed Onions
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: Food, Recipes | Tags: chappatis, chicken, chilli, coriander, cumin, curry, garam, garlic, ghee, ginger, karachi, masala, naan, onion, poppadoms, recipe, rick, spinach, stein, turmeric
This is one of my all time favourite curry recipes adapted from Mumrez Khan’s Lamb and Spinach Karahi curry recipe from Rick Stein’s “Food Heroes” series, Mumrez is from the Karachi Restaurant in Neal Street, Bradford, West Yorkshire and this is potentially the ONLY curry recipe you will ever need.
Ingredients:-
- 250g/9oz ghee/clarified butter (you can just melt & skim some unsalted butter for this)
- 65g/2 1/2oz garlic
- 1 tablespoon red chilli powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 550g/1 1/4lb chopped onions
- 50g/2oz fresh ginger, peeled and chopped
- 900g/2lb chicken breast (1 1/2 inch cubes)
- 120ml/4fl oz water
- 3 tablespoons fresh coriander
- 1 tablespoon ground turmeric
- 350g/12oz fresh washed spinach, any large stalks removed
- 2 medium size green chillies
- 1/2 tablespoon garam masala
- 1 x 400g/14oz can chopped tomatoes
- 1 tablespoon salt
- 1 tablespoon ground coriander
- a pinch of ground cumin & freshly ground black pepper to serve
Method:-
1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
2. Put the tomatoes, water, ginger and garlic into a liquidiser and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.
3. Lightly brown the chicken pieces in the ghee and then return the puree to the ghee left in the pan and add the salt. Simmer for 30 minutes, by which time sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.
4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidiser and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer (LEAVE IT). Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.
6. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries (ALL OF IT). Simmer for 2 minutes more.
7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.
Serve with your choice of rice, Naan breads, poppadoms, chapattis
-
- The Finished Dish, Chicken & Spinach Karachi Curry
-
- garma masala, liquidised chilli liquor, fresh spinach & fresh corriander
-
- Adding the spices to Karachi Chicken & Spinach Curry
