Filed under: Food, Food & Recipe Books | Tags: 24, 4, anyone, basic, book, channel, cook, cooking, Food, four, hours, jamie, jamies, learn, ministry, nutritious, oliver, quality, rotherham, tv
Jamie Oliver has a new project starting on Channel 4 at the end of September – “Jamies Ministry of Food“, he is attempting to educate the nation in healthy eating, how to cook basic, quality, healthy and nutritious food, he is starting in Rotherham and the tv show is accompanied by a new book Anyone Can Learn to Cook in 24 Hours and is part of the “Pass it on” campaign, this is basically Jamie’s plea to you - if you have a friend or relation who can’t cook then buy them this book, get them to watch the tv show and help them learn to cook few basic meals. As Mr Oliver says “Nice One!”
Filed under: Eating, Food | Tags: dales, eye, farmers, Food, market, paganum, quality, recipe, rib, rib-eye, sauce, steaks, Yorkshire
Rib Eye Steak from Paganum Farmers Market
Simple Rib-eye steak with a homemade savoury butter similar to a Maitre d’Hotel Sauce.
First buy your quality Yorkshire Dales steaks from www.paganum.co.uk, here we are using the butchers favourite Rib-eye, approx 8oz or 250g each and about an inch thick. Always let your steak warm a little by taking out of the fridge at least half an hour before you start cooking.
Ingredients for the Maitre d’Hotel Sauce:-
- 4oz local butter, diced and softened but not melted
- 2 tbsp chopped parsley or chives
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- Dash Worcestershire sauce
- 1/2 tsp Dijon Mustard
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper
Method
Its best to make the butter a couple of hours before you need to use it so it can chill and harden in the fridge. soften the butter and mix with the chives/parsley, garlic, lemon juice, cayenne pepper, mustard, Worcestshire sauce and black pepper & salt to taste. Roll into a log or roll and cover with cling film and put back in the fridge to harden, after a couple of hours you can cut coin sized pieces of the butter.
To cook the steak brush with olive oil and fresh black pepper add to a HOT heavy pan, griddle or BBQ and sear, turn over and brush the other side with oil and pepper and sear again, then reduce the heat and cook for the required time.
2-3 minutes on each side for Rare, 3-4 mins each side for Medium and for Well Done reduce the heat and cook for 8-10 minutes, the most important bit is then let your steak REST for at least 5 mins, put on a plate and cover with tin foil and rest for 5 to 10 minutes. To finish add a couple of the coins of butter on top of the steak and allow to melt or flash under the grill quickly.
The Maitre d’Hotel Sauce sauce has parsley and the chive version is more of a savoury butter.
Filed under: New Products, Yorkshire Dales Food | Tags: Beef, bolton abbey, crabtree, farmers market, grass fed, Lamb, Meat, online butcher, quality, spring lamb, wharfedale, xmas, Yorkshire Dales
Bolton Abbey Well Hung Beef
The finest Beef and Lamb from Bolton Abbey in the Yorkshire Dales. ‘The quality of our beef is second to none’ says Steve Crabtree of Bolton Abbey Foods. Over the years a suckler herd has been established, using the best of both native British breeds and continental breeds. These animals are ideally suited to the high Dales grassland and rich lower parkland.
The Beef animals are reared naturally, suckling their mothers from birth and graze at least two seasons at grass. A purpose designed feeding regime has been formulated with the help of an animal nutritionist, this enhances the texture, taste, consistency and overall quality of the meat. As a direct result, the animals are both healthier and happier. The meat is tasty, tender and succulent because it is hung and fully matured ensuring the quality of the beef is second to none.
Bolton Abbey Really Tasty Lamb
The sheep flock on Steve Crabtree’s farm in Bolton Abbey graze over the heather moors and lower parklands. The breeding sheep have been established over the past 50 years and are indigenous to the Wharfedale valley. They are farmed in a natural way utilising the diverse grazing which is available on the farm.
The lambs are Spring born to their home-bred mothers and suckle during the Autumn. The lambs are finished purely on grass, which ensures only the best quality of lamb is produced. This farming practice creates a wholesome, natural and unique product.
The farm is registered as farm assured and is subject to rigorous annual inspections, ensuring all aspects of animal welfare and environmental care are kept to a paramount.
Steven Crabtree’s Bolton Abbey Beef and Lamb is now available on the Paganum Farmers Market Website here www.paganum.co.uk.
Filed under: Yorkshire Dales Food | Tags: farmers, fillet steak, Food, fresh, Lamb, mail order, market, Meat, produce, quality, rump steak, sirloin steak, Steak, Yorkshire Dales
A little bit of information about our products, at the moment we are just supplying Yorkshire Dales Beef and Lamb, all from the Skipton, Craven, Malhamdale, Littondale, Wharfedale and Ribblesdale areas of North Yorkshire. Our beef products include a selection of well matured, naturally reared and grass fed steaks. All our meat is from family farms in the area.
Paganum is all about changing people’s perceptions as well as enthusing their taste buds with quality.
Our aim is to create an online farmers market supplying only quality gourmet produce sourced from the Yorkshire Dales.
There seems to be this notion that traditional country produce can only be enjoyed by people living in the country, and town and city people must go to the supermarket and be slaves to mass-produced convenience. This is not the case. Through Paganum, consumers and restauranteurs who care deeply about food they serve can benefit from higher quality and often cheaper prices than the untraceable supermarket ingredients.
