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 !
Yes I have seen the movie, yes I have eaten blinis and yes I have drunk the very rare glass of Vodka! Wild cooks, what Russia had in store for my friends and I on a recent trip was incredible. Prepare to be amazed!
Nothing can get you ready for being looked after like this – Moscow was definitely calling!
We were met at the Airport after a 3 ¾ hr flight by not one but two chauffeur driven Mercedes before taking a trip to downtown Moscow to our destination the Hotel Metropol where we met our hosts Stephen Quinn, Food and Beverage Director and his PR Manager Andreas.
The hotel is amazing, the history oozes out of it, and the gold leaf and chandeliers are incredible (I even had a chandelier in my bedroom!)
We ate caviar and blinis and listened to a grand piano in the restaurant before tucking in to a feast of marinated fish, smoked salmon, beef stroganoff, chicken kiev, cranberry juice and a glass of Vodka that was a far cry from our Saturday night tipple over here!
The restaurant has an incredibly high ceiling and is made up of hundreds of pieces of glass. We were dining in the hotel Kevin Costner and Robert Downey Junior had stayed in the week before and as we looked over the way Don King was sat with a boxer from America!
Refreshed by a wonderful supper, at about 1am Russian time we set off for a walk around Red Square with Stephen Quinn! But then off to bed worn out after a big day. I sunk into my giant double bed and slept like a baby!
We saw some amazing sights: St Basil Cathedral, The Kremlin, The Gateway to Red Square and the major shop a kin to Harrods “Gum”.
Day two I woke up and looked out of my window to see this amazing building what was it?
Then a quick turn to the left and look, Red Square in the distance…
What a view! Off for a hearty breakfast and then out into the Moscow city centre in the sunshine! After a satisfying breakfast of fruits, cereals, all usual meats, eggs, vegetables and mushrooms with some unusual items like soured milk, a dessert table and of course the blinis and caviar option we were given a tour by Andreas of our home for the next few nights, The Hotel Metropol.
I would describe the hotel as historic and beautiful and all the staff were incredibly friendly and informative. Even having worked at The Dorchester in my youth, the gold leaf and sheer opulence took my breath away. This is such a historic hotel, a real contrast to the contemporary features of Rudding Park.
The tour took in everything from the dining rooms to the private cinema theatre (not that different to Rudding Park then!), the renovations of the former nightclub, a desk once sat at by Churchill and a room Michael Jackson stayed in.
So out into Moscow and a trip to the Red Square by day in the hot weather (No Russian hats required even though the snow had been a foot deep the week before).
Next to Restaurant Varvare, known in Russian as “Barbarian!”. Nothing could be further from the truth. The food of Anatoly Komm’s Moscow restaurant was full of finesse and fun. I loved the delicate flavours and the humble concepts around his dishes of borsch and my veal sweetbreads were delightful.
To start see above…
Paste from sea urchin, Russian beetroot powder with supplemented paste, bread and sunflower oil, caramelised sunflower bubble, cheese ice cream, beetroot paper with herring, beetroot powder with sour cream, cream of Jerusalem artichoke with pine kernels, herring and beetroot powder paper. To start with the sunflower oil tasted like bacon and the bubble was light and crisp and just cracked delicately. The herring was light and delicate the beetroot with a sushi was sensational.
We drank Russian rose wine which married perfectly to our challenging plate of flavours.
My sweetbreads had a white port sauce red pepper coulis and Ash burnt black salt with black rice crisps.
Warm soup juice was poured into a bowl filled with red vein sorrel, sour cream ice cream, shredded veal. Pain pushca (a bread crisp and light with a thin shard of rye flavoured bread almost tuille like in its consistency).
The ball of sour ice cream was hollow and melted gently into the beetroot powder and red vein sorrel.
The quail had a deep water seaweed sauce, aubergine layers and strawberry dust.
Back to the Hotel Metropol for the Yorkshire Pudding vs Blini challenge – bring it on I say!
Vladmir was busy making blinis and the kitchen was a hive of activity with Yorkies and blinis all over the place!
Plain flour and self-raising flour are not available in Russia so we used some flour given to us by the Sous Chef Hamdi, the only flour we could use. The milk was not what you would expect either. However, with Elaine Lemm (Author of the Yorkshire Pudding Book) on my team we felt confident, but I guess you never know!
(When looking around the hotel we came across some old style posters on the staff quarters wall)
The team from the Hotel Metropol included Ian, the pastry chef who is an English man in Moscow, along with Stephen who often dons his chef jacket, Hamdi from Egypt and Igor and Vlad who are Russian.
Well… Director of Food and Beverage Mr Stephen Quinn was very diplomatic and declared both sides as winners!
Bolshoi is the theatre I can see from my bedroom window and who would have thought I would have the view of our next destination. A trip to the Bolshoi ballet is most peoples idea of heaven and we felt humble to be asked to be the guests of the Hotel Metropol to see “Ivan the Terrible”.
The ballet was wonderful! The dancers were extremely talented portraying a true Russian story.
And then to the Kremlin…
The VIP pass to Putin’s private residence was incredible. We saw state room after state room clad in gold leaf and historic floors that have been danced on my many a Russian Tsar.
The Kremlin also has amazing collections of everything from diamonds and faberge eggs to coaches, some given as gifts from the English. There are many towers in the Kremlin churches and even the world’s largest cannon!
The markets were also amazing in their own way. I got into trouble for taking a photo of some fish in the window of a shop by the police! Thankfully we had Katiya with us to translate! Help…
The food was stunning – the fact that all the food was not packaged I found refreshing. Our EHO’s over here would have had many a comment but the variety and freshness of the food was truly fantastic.
Ladies looking after their stall of dried fish!
Next a trip to Cafe Pushkin a modern cafe made to look very olde traditional Russian.
Thank you to everyone at Hotel Metropol for looking after us so well. It has been an amazing experience. We all loved Russia and the food was just inspirational.
Posted in 1, Going Wild | Tagged Anatoly Komm's, Andrey Shemyakin, Blinis, Elaine Lemm, Gilly Robinson, Hotel Metropol, Hotel Metropol Moscow, Stephen Quinn, Varvare, Wendy Preston, yorkshire pudding | 4 Comments »
When you take a youngster out foraging there are always things to watch out for and today was no different! It was a glorious day and Honey my hound was up to mischief in the woods with the Wild Garlic!
But I promise not to always blog about the dog!
Let’s get down to the serious business of hunting for wild garlic….
How can I find wild garlic?
Well you are looking for a shady area usually woodland and often by running water. Wild garlic loves the lush ground and the bright green leaves are easy to find. Simply rub what you think might be a wild garlic leaf and you will be amazed by the garlic aroma. Then you will know you have the right thing!
What does the leaf look like?
Look for green pointed leaves about 3- 5 cm wide. They are lush and vibrant and grow in clumps, The white flower is stunning and lovely deep fried tempura style.
Is it safe to eat raw?
Yes after a good wash but it is quite harsh. I would recommend wilting the leaves down in soup or mash potato or something like that. Today I am cooking the garlic with some Jersey Royals – Yum yum!
Pick your garlic in a safe environment ideally with no dogs! Yes, I was watching Honey and there were no other dogs around where we went foraging! Also be wary of cows drinking the water in the beck as it is also important not to pick the garlic when cows are around!
So what to do with my finds….
First job is to always clean your wild garlic very well. Wash then allow to dry in a colander.
Next assemble your ingredients:
I opted for monkfish cut into pieces (or collops as they are known).
Some stunning Jersey Royals, baby carrots, wild garlic of course and some heirloom tomaotes amongst other things.
The little jar of truffle salt was an experiment but a good one – although not cheap!
To make the Jersey Royal Potatoes!
Scrub your spuds clean!
Simply cook the potatoes for 20 mins or until soft. Drain off any water and add a knob of butter then heat up with some shredded wild garlic.
Correct the seasonning and once the wild garlic has wilted place on the plate.
The sauce. A simple affair made easy.
Fry a chopped shallot in a little butter and once soft add a glass of sparkling wine. Reduce this down and add a tablespoon of wholegrain mustard.
Now add a little fish stock or even a little boullion of fish crumbled in.
Lastly cut the butter up into pieces and knock into the sauce using a whisk but do not reboil.
Correct the seasoning as necessary and pour over your plate of monkfish.
To cook the carrots simply bring to the boil in cold seasoned water. Cook until al-dente (This means with a slight bite!). Drain off the water and toss in a little butter and some runny Honey. Season once glazed all over on the plate.
To serve the whole dish:
Place the wild garlic Jersey Royal potatoes on the plate and place three pieces of monkfish on the top. Next stand up some baby carrots onto the plate by cutting the bottom of the carrot flat.
Add the heirloom tomatoes and some shredded garlic on the top and serve with the wholegrain mustard sauce.
I hope you enjoy.
No vampires around here tonight!