Posted in Going Wild, Yorkshire Treasures, tagged book, elaine, gravy, launch, lemm, photos, pudding, recipe, yorkshire pudding on 30/11/2010 |
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Dear Wild Cooks
I have been foraging like never before, more recently for a job that I have lined up for next year! Unfortunately I am not allowed to tell you about it yet but I can safely say you will be the first to know when the embargo is lifted!
So it was time to give my hands a rest from all the Rosehip and Sloe picking and time for some glamour! What better than to be invited to a book launch, and not just any old book launch, but for the “The Great Yorkshire Pudding Book” with author Elaine Lemm.
- Steph with The Great Yorkshire Pudding Book by Elaine Lemm
I am proud to say that one of my recipes features in this book. However this does mean that there’s no recipe on this blog folks, you will have to buy the book! We used my recipe to make the Yorkies for the book launch, and the book itself has loads of other great recipes, interesting facts and top tips to put the lift into your Yorkshires.
So all you Aunt Bessie’s converts, why not give The Great Yorkshire Pudding Book a try? It is available to buy in many book retailers and supermarkets including Waterstones and Asda. The book is selling like hot Yorkshires!
- Author Elaine Lemm with Dickie Bird and Rosemary Shrager
The photo of Clocktower features in the book (see below) and shows the Chefs working away in the kitchen. There are plenty of super photos in the book taken by Elaine’s husband Ron, a talented photographer. I think it takes a lot of skill to photograph a droplet of gravy mid air! We are delighted at Rudding Park that our Clocktower Restaurant gets a mention in this fantastic read.
Steph in Clocktower Kitchen with the Boys!
- Steph Moon catered for the event with help from Leeds City College Students – they are now all experts in making the perfect Yorkshire Pudding!
All rise for the pudding!
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Posted in Going Wild, Seasonal Hedgerow Finds, Seasonal Preserves, tagged apple, autumn, foraging, fruit, ham, jelly, meat, pork, quince, recipe on 22/10/2010 |
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“Steph it is that time of year Love?” said Mrs N, an old family friend. “Mr N and I are going on a cruise next week. You will have to come and get the quince yourself dear – you know where the trees are, don’t you?” said Mrs N in her usual bubbly voice “All we want is a jar of quince jelly for us!”
Following on from our conversation, I set off to Settle to pick some quince. They are found on prickly little bushes and Mrs N needn’t worry about me locating the trees, I know exactly where they are…oh yes! I love autumn and quince picking time is fine by me.
Steph foraging in Mrs N's garden!
My batch last year was not as good as the year before. However, I must admit I was so eager to show these quince some love, and nurture a great jelly, I had no reservations to set off straight away to pick them again this year.
What is a quince …..? These are little sour punchy apple like fruit and are full of flavour. My dear wild cooks, the quince is a difficult fellow to know, not very hospitable to pick as the thorns may get you, but like all ingredients that are a touch more difficult to prepare, wow – what great jelly these unfriendly fruits can produce! The flavours bounce around your mouth like a ping pong ball.
Peter, one of our other wild cooks and Managing Director of the luxury hotel, golf and spa Rudding Park, is the preserve king so I hope this jelly can live up to his Rowan Berry Jelly, challenge on!
What would nicely accompany this quince jelly folks? How about a mean addition to a cold meat platter or served alongside some roast pork, or why not with a ham sandwich for a quick lunch?
This free food is worth that extra effort…
Quince jelly recipe.
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