Local recipe inspiration
Recipes cooked at the Eat Your Heart Out food event on 31 March by Yorkshire celebrity chef, Stephanie Moon
Cranswick Bacon and our cheese suppliers fritatta
Ingredients
8 eggs, beaten
1 white onion peeled and chopped
8 small new potatoes cooked and chopped up
4 rashers Cranswick bacon
8 cherry tomatoes cut in half
100g grated cheese from our superb suppliers
Method
- Fry onions in a pan with the chopped bacon and a drizzle of vegetable oil cook out for 5 mins.
- Transfer to a shallow oven proof dish and add the potatoes, and cherry tomatoes.
- Poor over the beaten egg mixture and stir in well
- Cover with the grated cheese and place in a pre-heated oven at 180oC for 18 minutes until golden
- Slice into wedges and serve with salad.
Holme Farm Venison Steak Tartar with wild garlic aioli, served with salad leaves
Serves 4
Ingredients
Tartar
500g venison loin
¼ tbsp tomato ketchup
1 tbsp of wild garlic aioli ( see recipe below)
2 splashes of tabasco
1 tbsp of Dijon mustard
To make the tartar
Simply mix together and season.
TO garnish
3 red radish and tops per person.
1 portion of salad leaves and herbs
1 parsnip or sweet potato deep fried crispy and tossed in a light salt seasoning.
Wild garlic aioli
Ingredients
1 teaspoon Dijon mustard
10 leaves of wild garlic blanched by plunging in boiling water then refresh in iced water and squeeze dry
1 tablespoon white wine vinegar
Method
Blend with a stick blender and add 2 egg yolks
Blend together with 6 tablespoon Yorkshire rapeseed oil
Blend until smooth and silky season gently and place in a squeezy bottle to serve.
Other
1 egg yolk per plate served in an eggshell
2 sprigs wild garlic to garnish
¼ tsp Maldon sea salt flakes
Radish tops? Why not use red radish and delicately wash the tops and remove any excess leaves to give a lovely decoration we are using 3 radish per person.
Method
To make the tartar, dice the venison neatly into tiny cubes and remove all sinew. Mix in the other ingredients then shape the mixture into four cylinders.
To serve
To serve each portion, place a cylinder of tartar in the center of the plate.
Separate the egg and place the egg yolk in the eggshell at the side of the tartar.
Place the dots of wild garlic aioli around the dish
Serve with a salad garnish and radish
Holme Farm Venison Sausages “Toad in the hole” with red wine onion gravy, mashed potatoes and roasted roots
Serves two
Ingredients
4 Holme Farm venison sausages
Yorkshire pudding batter- Steph’s simple no fuss method you can use straight away…
(Simply one cup plain flour, one cup level milk, one cup level cracked eggs and seasoning beaten well and passed through a sieve into a jug for baking)
Method
Pour some oil into a tray and get this hot in the oven at 180oc once the oil is hot add the Yorkshire pudding mix to the tray and place the venison sausages into the mix and place in the oven with the roasted roots diced up ready into the tray see recipe below
To make the gravy
2 white onions thinly sliced
2 cups of gravy
1 glass red wine
Method
Gently fry the sliced white onions until golden and add the red wine and reduce
Now add the gravy and cook until it thickens season ready to serve.
To serve re heat 2 portion mash potatoes
Reheat the Roasted roots – simply some swede, parsnip and carrots peeled and chopped and placed on a tray with salt and pepper and butter with a splash of oil and bake at 180 oc until cooked with 2 tablespoons runny honey or maple syrup.- they will take about 20 mins to cook.
Serve the mound of mashed potatoes in the centre of the plate.
Cut a portion of the Venison Toad in the hole on the side and serve with a spoon of roasted roots and gravy with the roasted onions in enjoy
Yorkshire Pasta dish
Makes 4 large portions or 6 smaller portions
Ingredients
1 bag Yorkshire Pasta Fusilli – cooked in boiling salted water for 6 mins until tender and “Al Dente” or with a slight bite…
6 rashers of Cranswick Smokey bacon – finely chopped
3 large shallots- peeled and finely chopped
1 packet fettle cheese – open and dice neatly
1 packet Fresh Basil- we are using half of the Basil remove from the stem and roughly chop- keep the rest of the herbs for a bolognaise sauce or a pizza topping or simply serve with fresh tomato salad.
1 carton Longley farm crème friache
1/6 th of a bag of Yorkshire frozen peas
Wharfe Valley Rapeseed oil to fry
Method
Firstly, add a little rapeseed oil to fry
Now fry the Cranswick Smokey bacon in a pan until partially cooked
Now add the chopped shallots and stir in and cook in the pan with the lid on until tender and soft.
Bring a pan of water to the boil and add ½ teaspoon of salt and place the bag of pasta into the pan and put a lid on and cook for 6 mins until tender and “Al Dente” or with a slight bite.
Once the shallots have cooked down to give a lovely golden colour add to the pan the 1/6 th of a bag of frozen peas (or as many as you like!) to cook down for 1 min to “De Frost the peas!”
Next add the whole pot of Longley Farm crème friache.
Add the chopped fresh basil and finish with the Yorkshire drained pasta straight from the boiling water pan
For the last detail add some freshly cracked black pepper and a little salt and serve in the dish finally top with some of the diced Fettle Shepherds Purse cheese.
Yorkshire Wolds Apple juice and brandy cocktail
Ingredients
- 1 bottle of Yorkshire Wolds apple juice
- 2 table spoons of pine syrup
- 2 shots of Brandy
And topped with apple cinnamon foam. Note you will need a foamier machine and some stabiliser to make this. Please see Steph’s Demo at the event to see if you want to buy a machine for you to try at home.
1 bottle Yorkshire Wolds Apple juice
Serve with an apple lollypop made with a melon baller and red apple skewered with a lollypop stick
Method
- Place ice into a cocktail shaker
- Add a shot of brandy
- Add 2 tablespoons of pine syrup or you could use your favourite syrup
- Add ½ glass Yorkshire Wolds apple juice.
- Mix well.
- Pour into a glass and serve with apple foam on the top of the glass lightly dusted with cinnamon powder and served with an apple lollypop
The food event is part funded by the UK Government through the UK Shared Prosperity Fund.
