A frosty December morning is always a great time to go for a walk and yes I did take the monster (Honey Moon!)
Can you spot the dog?
Here she is practising her camouflage ever ready for the cat next door!
Back to apples…
Look what we found- crab apples and they are frosted and ripe and ready to eat. I decided to bottle them for an early Christmas present for one of our Chefs.
The crab apples came off the tree very easily and after a sort into sizes and a good wash in my sink it was time to bottle them.
I wanted the apples to have a gentle kick but not be too sweet so I added a little cider vinegar.
Nice one Chef- love it Matthew!
Try these recipes at home or if after cooking Christmas dinner you would prefer to rest and enjoy some of these dishes at Rudding Park why not buy one of Rudding Park’s online gift vouchers. There’s Dine With Wine, Food and Flicks and plenty more to choose from.
Wishing you a very cool yule wild cooks!
Posted in 1, Going Wild, Seasonal Hedgerow Finds, Seasonal Preserves, Timesaving Tips, Yorkshire Treasures | Tagged Apple dessert, bottled crab apples, crab apple preserve, Honey Moon, Matthew Wilkinson, spiced crab apples, Stephanie Moon |
Well we are avoiding all puns now with something that is close to my heart Yorkshire Game. Do you know your Pheasant from your Partridge, is your Grouse Famous or have you recently jugged your hare?!
Eddie Gray,Stephanie Moon and Matthew Wilkinson (pictured above at Rudding Park) have picked up the “game gauntlet” and are going for it. The following dishes are live this week on the Clocktower menu to support the Countryside Alliance’s Game to Eat campaign.
Please take your pick from the following game recipes cooked by the following chefs…
Tea Smoked Wild Duck
Trio of pickled beetroot, pickering watercress
Poached Rabbit Saddle
Wild mushroom crust, rabbit and pearl barley risotto, Kale, ginger beer jus
Braised Hare Pappardelle Pasta
Tomato, rosemary, smoked pancetta
Black truffle, tarragon, chorizo, charred squash, butter beans, game jus
Fresh wasabi, dandelion and burdock salad, venison wonton
Barbeque North York Moor Partridge
Smoky bacon mash potato, collard greens, corn and chilli salsa
So why not try these recipes if you are game!
With some fresh new approaches to classic game, each Chef has made you an easy recipe and a slighty more complex one to flex your culinary arm.
Game On Wild Cooks!
Make the most of Game to Eat Week whilst it is here – Enjoy these healthy, low in fat, tasty dishes at Clocktower before having a go at the recipes in your own home.
Low in food miles but hopefully high in food styles!
Just off to pluck a few partridge!
These berries are tiny explosions of fruit in your mouth that ping pong around giving you a fruit thrill. You can probably tell I’m a fan!
In summer, elderflower floral cordial is lovely, light and refreshing. In winter the elderberry cordial is fruity, heady and goes well in mulled wine or winter fruit jellies.
First find your elder (no folks we are not suggesting you look for your parents!) but simply get out there and look for a tree. They are so full and brimming with berries at this time of year that they practically bend double under the weight.
The berries are dark purple and plump with juice, about the size of a large pin head. Take care when picking them as the juice can get all over your clothes, so do not pick in your Sunday best. The way to make cordial is simple. Follow this quick, easy recipe…
Honey, my dog, is getting into the elderberry tasting too but I must admit she is far happier with the slightly earlier blackberry.
Happy Berry picking!
(Always remember to check the type of berry is correct and edible- I sound like my Grandmother! x)
Elder! berry Moon x
The Cabbage Patch Kids!
When the Harrogate Flower Show call and say “Steph we want to cook as many dishes as we can from a giant cabbage” what do you say but fantastic count me in!
I love cabbage and think it gets a bad rap as a vegetable it is not “Sexy”! Well, I beg to differ when you have 10 chefs from Yorkshire cooking for a world record. The cabbage is dressed to thrill and the world record is a challenge we all relished!
Try this at home but perhaps not the full 105 dishes all at once!
We had 2 soups, 4 salads, 2 potato dishes, 3 meat dishes, 3 fish dishes and a veggie dish per chef. Lots of food and lots of imagination!
See below the dishes lined up for adjudicating.
Just a few suggestions of how to cook your cabbage…
Rabbit Pasty with cabbage, wholegrain mustard and pickles
Venison with liquorice, cabbage colcannon and butternut puree
Lamb cutlets with cabbage parcel of ratatouille, basil , mint gremolata and fondant potato
Plaice with potato scales, autumn cabbage greens and creamy chive sauce
Seabass stuffed with Thai spiced cabbage, steamed with Thai fragrant rice and charred peppers
Mackerel with spiced cabbage
Rosti potatoes with cabbage and lentil pine nut sauce
Pasta Papperdelle with cabbage, Yorkshire Blue, pinenuts and cherry bombs
Cabbage fajitas with vegetable piri piri and melted cheese
Crushed new potatoes cake with cabbage, bacon and a poached egg
Cabbage strands, char grilled courgette and tomato bombs with giant cous cous and herb crème fraiche
Cabbage with vegetables and caraway
Cabbage, Indian spiced chilli rice salad
Cabbage Scotch broth with whisky shot
Minestrone soup with cabbage and parmesan.
Just one chefs line up of dishes…
The supersize veg was grown by Peter Glazebrook from Nottinghamshire and what a super cabbage it was too. Very tender when cut into (this really surprised me ). I thought it might have been tough and chewy, but not at all.
The date of the cook off was Friday 13 September, unlucky for some but thank fully not for us!
Martin Fish the Harrogate Flower Show director -was delighted with the event and spoke of how the number of dishes had surprised him from one cabbage!
Martin Fish is a brave man!
Well wild cooks time to try it!
Posted in 1, Going Wild, Timesaving Tips, Yorkshire Treasures | Tagged Bettys cookery school, Cabbage challenge, Coniston Hotel, Gilly Robinson, harrogate flower show#, Martin Fish, Provenance Inns, Rudding Park, Ye olde Sun Inn | Leave a Comment »
(Captain of the boat)
Day one the monster that is Honey ”Moon” decided to take to the canal when my back was turned and my seven month old pup was swimming 10 metres away when I turned around. After much alarm a chap walking by thankfully rescued the dog and we soon had her back in a soft chunky towel. Honey was soon snug and warm wrapped in her towel by the fire. We all learnt that day to never turn our backs for 2 mins!
The journey took us from Skipton on the Pennine Cruises to Foulridge Tunnel near Barnolswick and then back to Kildwick and Skipton.
Various family and friends joined the boat along the way and all seemed to love the experience of chugging along nice and gently. We really did have good fun.
The first few hours were perhaps the most eventful what with the dog going for a swim then coming across these beauties in the bank side.
We used these strawberries in many ways and if you are lucky to come across some yourself why not try this recipe for Strawberry Desserts. I would recommend using the wild strawberries for the shortbread layers as they take some finding guys and then you will need loads of strawberries to make a the smoothie!
Then there was the daily sighting of the herons. I find the heron a very majestic bird, a true beauty. I always think that when I see a heron it is a good day so seeing them everyday was a treat.
One day is rained quite literary cats and dogs and we were in Gargrave so a quick trip to Bollywood Cottage was in order. This local Indian restaurant fired up the imagination for a canal curry but when on holiday with no spices in sight it was so much easier to run to the curry house! Great on a wet and windy day I can tell you. When it rains on a canal boat you need some warming food.
The Yorkshire countryside looked incredible and the Lancashire countryside too. It was a privilege to travel on the canal and see land I know well from a different angle.
This photo reminded me of the beautiful sunsets over Rudding Park.
Ahar me hearties!
Steph x (first mate Moon!)
Posted in 1, Going Wild, Seasonal Hedgerow Finds, Seasonal Preserves, Timesaving Tips, Yorkshire Treasures | Tagged Bollywood cottage, canal boat holidays, Foulridge tunnel, Pennie cruises, Strawberry, wild strawberrys | 2 Comments »
The Great Yorkshire Show Game Cookery Theatre
This year’s Game Cookery Theatre was bigger and better than ever. Here are some of the highlights…
Glen Morrill from Rudding Park teamed up with Head Butcher from Fodder, Paul Nicolson, and both gents gave superb demonstrations on cooking up some fun dishes including Asian Spiced Venison Salad pictured above. These lads meant business with some fantastic butchery skills and up to the minute cookery from Glen using sous viede and many other techniques .
Heather and her husband Rob cooked a venison burger in fine style even deep frying leaves for a crispy garnish. Farmer Copleys in action! Heather told the crowd of their great farm shop and some of the marketing they have been up to including spookily the square shaped pumpkin, an anti bullying campaign for school children as well as making a superb venison burger with crispy beetroot tops. Game plays a great part at Farmer Copleys.
David Deacon from the Shoulder of Mutton makes gluten free biscuits with venison tasters… David’s wife is gluten free and so consequently David cooks a great deal of gluten free food. Great to know if you suffer from this problem. Here David shows a cheeky little appetiser to excite the taste buds.
Next up came Jason Moore from Provenance Inns with a Raspberry dusted grouse dish. Stunning bird the grouse, the hardest to shoot and the most interesting to cook although partridge is my personal favourite!
Jason’s dish really had packed in plenty of flavour. The raspberry dust giving the top of the grouse some real zing!
Nothing gives Simon Crannage of Swinton Park more pleasure than using his own estate’s venison in his dishes.. Check these out. Venison rolled in onion ash to give it a unique flavour.
The fabulous Robert Smith from Sykes helps me to warm up the crowd for a great demo. Robert gave us some of his culinary knowledge on game and its healthy eating properties.
Chris Oakden and Jonny Purnell busy at work preparing four dishes including burgers and this pheasant dish. The Coniston Hotel has a large pheasant shoot and so these chefs cook a great deal of pheasant in season. They do a good job of it too!
Ian Rae and David Spencer from the Cliffemount Hotel in Runswick Bay love game and give us some great game tips in this blistering heat! Love the hat Dave ! x
Butchering the venison to get the portion of loin for the main course.
Rosemary Shrager’s rabbit and pork belly dish fresh and inviting.
A great dish from the Cliffemount Hotel chefs Ian and David using smoked duck, baby beets and potatoes.
Dee Morrow from Dee Spice cooking some spicy game dishes. Dee is a Sri Lankan Chef who takes spices and turns food into hot stuff. This is curry that is not to be messed with! Hot and spicy game curry the Dee Spice way.
James Mackenzie from the Pipe and Glass cooks up venison tartar and papperdelle game pasta with summer truffles. Two stunning dishes from one of Yorkshire’s Michelin starred chef’s. Check out that crowd chef!
Rob Green, Seafood Chef in Action with some wild fish!
Stunning plate of wild fish three ways steamed , poached and roasted. Loved it Rob.
A great looking dish from Jason Maine.
Paul Mackie from Rudding Park cooked up a stunning dish along with Robert Ramsden from Deli Fresh. Rob then did it again with Jason Maine from The Dean Clough Cookery School alongside Matthew Benson Smith.
A mini speech from Simon Hamlyn on the beauty of Yorkshire game, the Countryside Alliance and their Game to Eat Campaign started Rosemary’s demo.
Rosemary in action with her trusty sous chef Gilly Robinson and a very large crowd! Rabbit terrine looks good! The Venison samosas were delicious. I loved them and tried to eat one a day for my lunch!
Next up, Kevin from The Food Academy at Flannels in Leeds. Kev pictured here with the moustache loves to cook with game and shows us how to get the most out of a pigeon.
Wow what to say about the man who describes himself as the Glam Rock Pirate! Michael O’Hare, what a stunning plate of food or should I say a stunning table of pigeon roasted whole. The truffle puree tasted amazing (apparently made with celeriac cooked in milk then white truffle oil and squid ink to colour).
Next up, me! cooking with my favourite game bird, the partridge, but as I was busy cooking I did not get any photos of the food and I couldn’t get near after the demo!
Venison from Ashley McCarthy was a really great dish. The mini game pie worked a treat too.
Next up the Provenance lads, Ben Turner and Josh, in the blistering heat they cooked up a lovely pigeon dish. Perfectly cooked lads!
Rosemary cooks here with the Leeds City College students Amy and Emily. Her demo was entertaining and fun and she also imparted lots of rabbit knowledge.
Next up came Chris and his son Tom from Leeds City College. Chris Moorby is the Head Butcher and Tom, his son, a former student. Chris showed us how to make game sausages. Not an easy thing to do I must add but they tasted sensational. Every home should have their own sausage maker!
Nick Copland worked a great crowd of school children into a frenzy with this cookery. Some very interesting prep done to this rabbit with market fresh produce from Leeds.
Tim Bilton the man and the dish! Yes folks Mr Bilton was really on form today cooking up a venison pie in shepherds pie style and some tasty Round Green Venison.
Steven Bulmer is the new kid on the block and his first demo at the Great Yorkshire Show went down a storm with the crowd. Very entertaining and this former Raymond Blanc chef can cook up some lovely pasta in a very short space of time. I can understand why he’s Head Chef at Swinton Park Cookery School.
Well after all the excitement the students and I enjoyed a beverage outside!
Well done one and all, a great effort to make it the best Great Yorkshire Show yet, certainly with the best weather! Next big show to look out for is the Autumn Flower Show at The Showground in Harrogate in September. I will be going cabbage mental guys !!!!!!
Choux Choux !