Filed under: Events, Food Competitions, Yorkshire Dales Food | Tags: arms, carving, cumin, dress, fancy, halloweeen, lister, malham, orange, pumpkin, Sausages, soup
The Lister Arms in Malham are hosting a Pumpkin carving competition from 2pm on Saturday the 31st of October.
Lister Arms Malham Pumpkin Carving Competition, Craven Herald
Several local chef’s and food producers will be entering pumpkin creations, come along and join in the fun, apple bobbing, Paganum sausages and pumpkin soup will be available on the day.
Prizes for best carved pumpkin and fancy dress. Anyone can enter and different classes for Adult & Kids entries.
Lister Arms, Finkle Street, Malham, Skipton, North Yorkshire, BD23 4DB 01729-830330
And for all that pumpkin flesh from hollowing out and carving your pumpkins Terry Quinn, Chef Patron at the Lister Arms suggests this pumpkin soup recipe:-
Ingredients:-
- pumpkin flesh
- red onion chopped
- carrot
- green & red chilli to taste
- salt & pepper
- pinch of cumin, thyme & rosemary to taste
- garlic
- chicken or vegetable stock
- fresh orange juice squeezed into finished soup
Method:-
- soften the chopped onion in a little butter (or Yorkshire rape seed oil)
- add chilli, garlic, chilli & herbs and fry a little to release flavours
- add diced pumpkin flesh and soften only for a minute or 2
- then add stock and simmer for 40 mins or leave to simmer in oven for an hour (bottom oven of the Aga)
- squeeze a little fresh orange juice before serving or a swirl of cream
Photo from Craven Herald, many thanks to Terry & Kirsty and all the staff at the Lister Arms, Malham for putting on a great family event and to all 17 fantastic entries in the pumpkin carving competition.
Pumpkin carving results :-
1st Olivia Dewhurst, Kirkby Malham,
2nd Chris Wildman, Paganum Produce,
3rd Granville Boocock, Victoria Inn, Kirkby Malham
Fancy Dress :-
1st Gemma Darwin, Kirkby Malham
2nd Millie Bradley, Malham
3rd Laurie Petrucci, Hanlith
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- Scary Pumpkin!
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- 2nd Prize!
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- Lister Arms Malham Pumpkin Carving Competition, Craven Herald
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- Halloween Fancy Dress at The Lister Arms Malham
I love asparagus but the all too short asparagus season in the UK only runs from Mid April to Mid June so make the most of it!
English Asparagus
Asparagus Tips!
- Buy & eat as fresh as possible for the best taste
- You only need to cut off the woody end (many recipes state cut of the ends of the asparagus and I have known people discard the tips! which is the best bit). The best way to know where to cut or break the asparagus is to hold the asparagus with 2 fingers in the middle of the spear and 2 fingers on the woody end and bend, the woody end should just break off perfectly
- Save these woody ends in a plastic bag in the freezer and by the end of the season you should have a decent pile to make soup from (recipe to follow on this blog)
- Asparagus is a perennial plant and is not too difficult to grow in your garden or allotment, why not start your own Asparagus bed. Best to plant your Asparagus crowns in a prepared trench in March/April and only lightly harvest in the first year, then for many years (up to 20) you should have a good crop of homegrown fresh asparagus
- Don’t overcook, boiled for 10 minutes should be more than enough, either in a frying pan of water with the spears laid flat or tie them into a bundle with garden or butchers string and boil standing upright in a pan then the thicker stems boil whilst the tips just steam!
- Asparagus is best served warm rather than hot, wrap in a tea towel when removed from the pan and it will dry and keep warm for 20 minutes.
Filed under: Recipes | Tags: chilli, fish, garlic, ginger, pepper, salmon, soup, spicy
Had a couple of poached Salmon fillet’s left over so made it into a spicy fish soup.
Ingredients:-
- 2 small salmon fillet’s lightly poached (6 mins)
- fish stock from poaching
- vegetable stock (maggi granules or stock cube will do)
- small red pepper (nearly our last homegrown pepper)
- green chillies, I used 2 small fresh hot green chillies
- approx 6 sliced mushrooms
- 2 cloves of crushed garlic
- square inch cube of fresh ginger, chopped finely
- teaspoon hot chilli powder
- light soy sauce (to season instead of salt)
- large tomato
- splash of Nam Pla Thai fish sauce
- olive oil or rape seed oil
Method:-
- gently fry/saute the pepper, chilli, garlic, tomato and ginger until soft
- add stock and other ingredients and simmer for 10 mins
- flake poach salmon into pan simmer for a couple more minutes and serve
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- Spicy Fish Soup
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- saute ingredients for spicy salmon soup
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: 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
