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: Food, Recipes | Tags: cauliflower, cheese, milk, onions, recipe, soup, stilton
I have a full Stilton Quarter that we have not even started over Xmas, so have been looking out some Stilton Cheese recipes to try and use some up!
This is Stilton and Cauliflower Soup adapted from Keith Floyds recipe from his book Floyd on Britain & Ireland and serves 8.
Ingredients:-
- 30g/1oz butter
- 2 large onions, chopped
- 1 very large or 2 regular cauliflowers
- 1 Litre/1.5 pints vegetable stock
- 1 bouquet garni
- 1 tbsp cornflour
- 1 pint milk
- 8 oz blue stilton
- parsley to garnish
Method:-
- melt butter in pan and fry onion until soft (do NOT brown)
- add cauliflower, stock, salt and pepper and bouquet garni and bring to boil for 10 to 15 mins
- remove bouquet garni and allow to cool slightly
- liquidise or blend until smooth
- mix cornflour with a little cold milk and stir into puree with remaining milk
- bring to boil whilst stirring
- remove from heat and start crumbling the Stilton into the soup and stirring until melted and combined, it’s ok to have some small cheesy lumps!
- serve with a sprig of parsley and enjoy…
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- Quarter Stilton Cheese
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- Stilton & Cauliflower Soup
Filed under: Recipes | Tags: balls, christmas, Meat, recipe, sausage, sausagemeat, stuffing, turkey
This is my Mum’s recipe and is simply the best Sausagemeat ball recipe, great hot and I suggest you make extra and hide them so you can have some leftover cold on boxing day! These are so good they should not be restricted to Xmas.
Ingredients:-
- 1lb/500g pork sausagemeat (or just remove skin from some sausages)
- 1 grated carrot
- 1 grated onion
- 1 grated apple
- 2 sticks grated celery
- 1 fresh egg
- small packet Paxo sage & onion stuffing
- salt & pepper
- plain flour if required
Method:-
- make up the paxo stuffing mix with water as directions on packet
- combine all other prepared ingredients with the stuffing and add a little flour if too wet
- make into small balls with an ice cream scoop or just use your hands
- space out on a tray (leave a gap as they will spread out)
- cook in oven for 20 mins or until cooked through, I like to slightly over cook them until a deep brown colour
- keep warm and serve with your Xmas Dinner/Lunch
I would double or treble the recipe at least and reserve some for boxing day, in our house half get eaten as soon as they come out of the oven by various members of the family pinching one as they pass through the kitchen! be warned….
Sausagemeat Balls for Christmas Dinner
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
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- The Finished Dish, Chicken & Spinach Karachi Curry
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- garma masala, liquidised chilli liquor, fresh spinach & fresh corriander
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- Adding the spices to Karachi Chicken & Spinach Curry
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
Filed under: Eating, Food | Tags: asparagus, butter, chicken, easy, english, garlic, mushroom, oil, olive, onion, parmesan, quick, recipe, stock
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..
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: Eating, Food | Tags: cheddar, cheese, crepes, gouda, ham, lemon, pancakes, recipe, shrove, sugar, syrup, tuesday, wensleydale, Yorkshire
It was Shrove Tuesday or Pancake day this week and we had a big stack, the individual record in our house was 7 ! The question is how do you like them, Sugar & lemon? Golden Syrup and Lemon? maybe butter & syrup? Nuttella is good for the odd one but you couldn’t live off it !! On the savory side the classic Yorkshire Ham and Cheese, I used Gouda but sure Wensleydale, Cheddar or Red Leicester would have worked as well…
Pancake Day 2009 will be Shrove Tuesday 24th February
A simple Pancake recipe
Sift 100g of plain flour with a pinch of salt and, making a well in the centre of the flour break in an egg (free range and really fresh of course) and beat with a wooden spoon.
Gradually add 300ml of milk, beating and drawing in the flour from the sides of the bowl until the batter is smooth. Or you can mix in an electric blender, adding the wet ingredients then the dry.
Heat a heavy based frying pan with a little Yorkshire butter, when it starts to smoke it’s hot enough and you can add the batter mix, just enough to cover the base, swirling the pan around to get the mixture to thin itself out to cover the pan base. the thinner the pancake or crepe the better! Cook for one to two minutes and then either toss ! or use a spatula or fish slice to flip the pancake over. serve immediately or stack between greaseproof paper and pop back in the bottom oven of the Aga.
If your adding cheese & Yorkshire ham or other fillings, then add to the pancake after youv’e flipped it over the first time and gradually fold the sides over the contents to form a package like an envelope. For fruit soften in butter before adding. Try these other variations, Banana & Chocolate (Nutella), apple & cinnamon, ratatouille & cheese, cheese & tomato, or anything else that takes your fancy. What’s your favourite?
