Filed under: Eating, Food, Steak, Yorkshire Dales Food, beer | Tags: best, bitter, brulee, chilli, chocolate, creme, eye, garlic, grassington, grill, hall, inn, landlord, lime, mexican, mixed, old, pudding, rib, ribeye, Steak, taylor's, theakstons, threshfield, timothy
A birthday tea treat with the family, we set off not really knowing where to go, we passed The Angel @ Hetton? The Devonshire @ Cracoe? The Fountaine @ Linton? maybe somewhere different for a change so we headed for The Old Hall Inn at Threshfield just before Grassington. The Old Hall always looks welcoming as I’m driving past but had not tried eating here for years. I had heard good things about the staff, the food & the beer so we parked up and headed in, on a Wednesday night the place was really quite busy and got busier as the night progressed.
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- Mixed Grill
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- Mexican style Rib Eye Steak
The menu is displayed all around the lounge bar and specials on blackboards above the bar and all in addition to the standard menu, a lot to digest! we settled down with a creamy pint of Timothy Taylors Landlord and studied the vast selection, lots of meat & fish choices and I did briefly glimpse some vegetarian stuff!
We ordered a typical mix of steak for the boys and fish for the girls, I don’t know why but that’s the way it was! Rather than my usual and preferred unadulterated steak both big brother and I went for the Mexican Rib Eye Steak with lime, garlic & chilli marinade and sauteed pots served with a ramekin of perfectly cooked veg (7 different vegetables crammed into a small ramekin!) Eldest son must have been feeling peckish and choose well, going for the Mixed Grill and a good example it was, with steak, gammon, sausage, black pudding, pork chop, lamb chop and egg. Youngest son went for a lighter option of the House Pate with a side order of chips and the Lady had the fish dish, apologies didn’t catch the fish dish details but it was duly polished off and looked well!
Puddings to finish were all excellent and included a Chocolate Pudding with Chocolate Sauce, Caramelised Baked Lemon Tart with Creme Fraiche & Creme Brulee.
Total bill £100 for 5 people including drinks, good value for great food, great pub and great staff… as we were leaving the Wednesday quiz was starting and the pub was packed!
Filed under: Food, Recipes | Tags: Beef, minute, onions, rump, Steak, stroganoff
Had some thin sliced rump steak (minute steak) left over from yesterdays Cricket barbecue so decided to make a quick Stroganoff for tea.
Beef Rump Minute steak or extra thin sliced rump is a fantastically versatile ingredient and if you keep a few slices in the freezer they are also very handy as they defrost very quickly at room temperature or in the fridge. Ask your butcher if they can slice some rump or top rump on the slicer for you.
Beef Stroganoff a British institution? but the name suggests otherwise! actually typical of medieval Russian cookery and now popular throughout Europe, Brazil, Portugal and most of the western World.
My quick Strog recipe
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- Rump Steak Beef Stroganoff
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- beef Stroganoff sauted onions
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- Beef Stroganoff
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- Beef Stroganoff
Ingredients:-
- 500g/1lb approx thin sliced beef rump steak (sirloin or fillet is even better! but not necessary)
- small tub of sour cream
- 8 or 9 mushrooms thinly sliced
- 1 medium or 2 small onions, chopped finely
- 2 cloves of garlic crushed
- 2 or 3 tablespoons plain flour
- salt & pepper
- 2 teaspoons paprika
- 200ml beef stock (beef stock cube & boiling water)
- teaspoon of Dijon mustard
- 2 tablespoons white wine vinegar
- serve with long grain rice & maybe a naan bread to tear & share!
Method:-
- combine the flour, seasoning & paprika in a saucer
- slice the steak into thin strips and dust or dip with the flour, seasoning and paprika
- fry the onions & garlic in a little oil ( I used Yorkshire Extra Virgin Cold Pressed Rape Seed Oil)
- then add the floured strips of beef and gently brown
- add stock, mustard & white wine vinegar & simmer for 10 mins
- add the mushrooms and simmer for a further 15 mins or pop a lid on it and put in a simmering oven (Aga bottom oven)
- take off the heat and allow to cool for a couple of mins then stir in the sour cream & serve with boiled rice and bread or maybe a plain naan bread to tear & share
Filed under: Eating, Food, Yorkshire Dales Food, burgers | Tags: ale, beans, Beef, broad, broughton, bull, burger, chips, country, courgette, dripping, faggots, haworth, hellifield, hetton, highland, limestone, nigel, peas, puree, rabbit, real, scampi, Steak, whitby
I’d just like to say “the Rabbit Faggots at the Bull @ Broughton are really quite excellent”!
Rabbit Faggots
Following on from my previous post about Nigel Haworth’s latest pub enterprise we have just been for lunch and had excellent Wild Rabbit Faggots with Roast Courgette Purée, Tomato Juices £5.50 as a starter followed by the 100% Chargrilled Minced Hellifield Highland Beef Steak, English Muffin, Real Chips cooked in Dripping, Mustard Mayo, Tomato Relish and Pickles £9.75.
Other dishes tried in our luncheon party included the excellent Loose Birds Free-Range Chicken Coarse Liver Pâté, Golden Raisins, Cumberland Sauce, Toasted Homemade Bread £5.50
a very large plateful of Whitby Scampi in Beer Batter, Fresh Broad Beans and Peas (very green, seasonal, fresh and very delicious), Real Chips in Dripping, Lemon and Black Pepper Mayonnaise £14.50
and Limestone Country Beef Ribeye 8oz served with Real Chips cooked in Dripping, Garrick Farm Flat Mushroom,
Willowdene Watercress and Battered Onion Rings £17.50
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- Chicken Liver Pate
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- Hellifield Highland Steak Burger
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- Whitby Scampi
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- Limestone Country Rib Eye Steak
The Bull always looks busy at opening times and if possible I would go late rather than early to avoid a wait, saying that the staff are very personable and attentive and it really is no hardship having a quick drink whilst waiting for your table, choose from the excellent local selection of hand pulled Timothy Taylors, Copper Dragon or Hetton Pale Ale along with Peroni on draught, a comprehensive wine list is also available.
More info on the The Bull @ Broughton, Skipton, North Yorkshire website
Filed under: Food, Yorkshire Dales Food, butcher | Tags: Steak, pork, skipton, pie, settle, pudding, gravy, butcher, drake, macefield, kidney, steam
Drake & Macefield Butchers in Skipton & Settle produce my favourite Sausage Roll, they are very popular and always run out when I arrive so tried the pork pie and I spotted one last lonely Steak & Kidney pudding, had to try that as well and they were both excellent. You must try the Steak Pudding, full of steak and some nice chunks of kidney, enrobed in a rich meaty gravy and a light herb suet crust, steam over a pan of water for 20 minutes and make some rich gravy to go with it, fantastic!
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- Drake & Macefield Pork Pie
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- Drake & Macefield Steak & Kidney Pudding
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- Drake & Macefield Steak & Kidney Pudding
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- Steak Pudding Dinner
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- Organic Sirloin Steak from the Yorkshire Dales
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- Organic Sirloin Steak from the Yorkshire Dales
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- Organic Sirloin Steak from the Yorkshire Dales
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- Organic Sirloin Steak from the Yorkshire Dales
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, Yorkshire Dales Food | Tags: apple, best, bridge, british, crust, mushy, pastry, pateley, peas, pickle, pie, pork, Steak, stuffing, tasting, Yorkshire
In the interest of research I have decided to willingly face the grueling task of endlessly testing and tasting the best of the best, Great British Pork Pie.
I will start with the Yorkshire Dales (should be plenty there to keep me going for a while & we can always increase the test area later!) and my first report will be on those scrumptious pie makers from Pateley Bridge – T Kendall & Sons.
You will have to check back for the results as they are still in the fridge! but a scientific tasting session will follow very soon….. Mmmm
Well the pies have been scoffed tested with the following observations:-
- Pork & Mushy Pea Pie – excellent pork and the green of the mushy peas looked well in the top of the pie but doesn’t taste any different to a normal pork pie, excellent all the same. 99p
- Pork & Apple Pie – very nice combination of excellent solid pork filling with very little jelly and a nice sweet/savoury mixture. 99p
- Pork, Stuffing & Apple Pie – or Farmhouse Pie, lovely layered effect when the pie is sliced, good short pastry, just enough apple and a nice layer of stuffing between two layers of pork, lovely stuffing flavour, excellent pie. 99p
- Pork & Pickle Pie – nice pickle smell, pie qualities as others but with a nice sweet chutney/pickle flavour, yummy… 99p
- Steak Plate Pie – a big family pie and full of big chunks of quality steak, no bits of fat and very good gravy and pastry. £4.75 excellent value easily feeds a hungry family of four.
General observations on Kendall’s of Pateley Bridge Pies, Very well filled, solid, no air space, very little jelly with a thin, crisp short pastry. Also additional flavourings added to the pie rather than completely smothering the quality pork pie, all made and baked on the premises with meat from own on site butchery.
The 10 year old assistant tester gave the pork & pickle and pork & mushy pea pies a thumbs up and said “100%, 5 stars and 10 out of 10″ ! great praise indeed… He wouldn’t touch the ones with Apple “coz that’s minging”!
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- Kendalls of Pateley Bridge, Pork & Mushy Pea Pie
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- Kendalls of Pateley Bridge Pork Pie
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- Kendalls Steak Pie
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- Kendalls of Pateley Bridge Pork & Apple Pie
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- Kendalls of Pateley Bridge Pork & Pickle Pie
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- Kendalls of Pateley Bridge Pork & Mushy Pea Pie
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- Kendalls of Pateley Bridge Pork, Stuffing & Apple Pie
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- The Fabulous foursome
Filed under: Eating, Food, Yorkshire Dales Food | Tags: 4, Beer Blogs, bitter, blonde, bowl, burger, business, channel, crab, fishcake, fox, haddock, mayonnaise, microbrewery, morrissey, neil, olde, pie, punch, risky, risotto, Steak
Tried lunch at Ye Olde Punch Bowl Inn, Marton cum Grafton near Harrogate today. This is the pub taken over and reinvented by Neil Morrissey and Richard Fox. The pub doesn’t look much from the front but a lot of work has gone into the inside, exposed wooden beams, coal fires in 3 rooms and a modern curvy bar that all works well together. Outside the rear of the pub the outbuildings have been completely rebuilt and now house the Morrissey Fox microbrewery.
The Food… to start crab & coriander risotto, black pudding, potato and bacon terrine and the soup. for mains we tried Galloway Steak & Ale Pie, Aberdeen Angus Beefburger with Mrs Kirkham’s Cheddar and the Haddock Fishcakes with a rarebit topping. I asked for some Mayonnaise which was inspired as a ramekin of beautiful rich yellow homemade mayo arrived… Just the one Creme Brulee for Pud and an extra spoon (delivered without asking!) All the food was served with a smile, was delicious and demolished, if forced to pick a fault the soup was a bit average but otherwise I would recommend everything else we tried.
The Beer… to wash down the food we tried the Morrissey Fox Blonde and the Best Bitter, the Blonde is fantastic the Bitter was well… very bitter!
Great Food, Great service in a Great little pub.
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- Food & Beer Matching
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- Fish N’ Chips
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- Meet Steve the Brewer
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- Morrissey Fox Pumpkin
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- Ye Olde Punch Bowl Bar
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- Morrissey Fox Best Bitter
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- Galloway Steak and Ale Pie
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- Haddock Fishcakes
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- Aberdeen Angus Burger
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- Crab and Coriander Risotto
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- Blackpudding Bacon & Potato Terrine
Ye Olde Punch Bowl will feature on Channel 4 TVin “Neil Morrissey’s Risky Business” starting at 10pm on Tuesday the 28th October 2008, should be interesting and well worth a look. Daily Telegraph review of the show Neil Morrissey’s Risky Business.
PLEASE NOTE Ye Olde Punch Bowl has now CLOSED DOWN, October 2009
Filed under: Food, Food & Recipe Books, Food Competitions | Tags: book, budget, competition, credit, crunch, cuts, delia, economy, Food, frugal, Lamb, liver, Meat, offal, shin, smith, Steak, stew, traditional
With many Chef’s favouring traditional cuts of meat and recipes and in the midst of a downturn or as the media insist on calling it at every opportunity the “Credit Crunch” now is perfect timing for Delia Smith to relaunch her Frugal Food recipe book. Originally first published in the seventies Frugal Food is a collection of low cost recipes utilising economy and budget foods and less popular cuts of meat such as shin, stewing steak, breast of lamb, oxtail, offal, liver, etc.
You can win a copy of Frugal Food by Delia Smith by subscribing to the Paganum email newsletter here http://www.paganum.co.uk/delia_competition.cfm
Filed under: Eating, Food | Tags: ale, bacon, Beer Blogs, ben, breakfast, butter, cobbler, crab, eggs, fort, garlic, hops, langoustine, lorne, nevis, pie, salami, sausage, scallops, scotland, scottish, seafood, Steak, tagliatelli, venison, william
Spent a couple of days in Fort William in the Highlands of Scotland last week, tried a few restaurants and cafes before scaling Ben Nevis, variety and quality of food varied but included some great local produce, fresh seafood, crab & langoustines (Scotland has some of the best Seafood but most is exported!) Scottish beef and venison and of course the odd Scottish Breakfast here are a few photos of the better ones. Food at the Glenelg Inn, Kyle of Lochalsh was particularly good let down only by the tomatoes!
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- Scottish Breakfast 1 with lorne sausage
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- Scottish Breakfast 2
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- Fresh Scottish Langoustines in garlic butter
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- Fresh dressed Scottish Crab starter
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- Venison Salami
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- Beef and mushroom cobbler, roasted veg and mash
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- Tagliatelle with fresh Scottish Scallops in a fish reduction
Also tried a few local ales which is essential carbo loading the night before a big walk! Some of the beers I can remember include the following selection.
Latitude 3.6% abv.
Latitude Pale Ale is a straw-coloured session ale with a pronounced fruitiness and hoppiness. Brewed with best Maris Otter Pale Ale Malt and a little of our own Atlas Lager Malt, this beer exhibits a brilliant, crystal-clear pale straw colour
Fraoch – Heather Ale 4.1% abv
A light amber ale with floral peaty aroma, full malt character, a spicy herbal flavour and dry wine like finish.
Kelpie 4.4% abv
Rich chocolate ale with an aroma of sea breeze, a distinctive roast flavour and a crisp salty finish. Perfect with seafood and breads. (This was really not to my taste not sure seeweed is suited to brewing!)
Deuchars IPA 4.4% abv
An extremely tasty and refreshing, amber coloured session beer. Hops and fruit are very evident and are balanced by malt throughout. (an old favourite of mine)
Red Cuillin 4.2% abv
Smooth, malty and slightly nutty; lightly fuggles-hopped for aroma. Named after the famous hills of the Isle of Skye, Red Cuillin is a premium ale, which has won many awards. Like the hills, it is rounded and pleasing.
Caledonian 80/’ 4.1% abv
A predominantly malty, copper coloured beer, well balanced by hop and fruit; a complex Scottish heavy with the hop characteristics of best bitter.
