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Archive for July, 2011

I know that the summer months are not seen as being “game season” but at The Great Yorkshire Show, the country pursuit’s area was promoting Yorkshire game and “us chefs” picked up the challenge and ran with it!

Rosemary and Steph at the Game Cookery Theatre

Rosemary and Steph at the Game Cookery Theatre

To be honest, I think that a lot of people are scared to cook game so anything that can boost the sales in our region is a good idea in my book. We had celebrity chef Rosemary Shrager getting really excited about rabbit, and venison in the Game Cookery Theatre.

Rabbit Leg with Red Wine Risotto- "Rosemary style" (The risotto was mind blowingly good)

Rabbit Leg with Red Wine Risotto- "Rosemary style" (The risotto was mind blowingly good)

The Game Cookery Theatre was an institute of culinary excellence and knowledge! Andrew Pern and Dan discussed the beauty of the ‘duck egg’, James Mackenzie blew us away with a light and amazingly tall Yorkshire pudding, which had Kirstie Allsopp (from Channel 4’s “Kirstie’s Crafty Britain”) very enthralled! (He even gave her his secret recipe to serve alongside some Yorkshire game!).

Andrew Pern and Dan from The Star Inn

Andrew Pern and Dan from The Star Inn

Venison by the Chefs at The Star Inn at Harome
Venison by the Chefs at The Star Inn at Harome
James Mackenzie show us some Yorkshire puddings for a Channel 4 TV programme

James Mackenzie show us some Yorkshire puddings for a Channel 4 TV programme

James's "Pipe and Glass" style Rack of Venison with Yorkshire pudding

James's "Pipe and Glass" style Rack of Venison with Yorkshire pudding

Heather Copley and butcher, Nicolas Sheldon, from Farmer Copley’s Farm Shop butchered up some ‘venison haunch’ and cooked it up with bramble and liquorice.

Heather and Nicholas from Farmer Copleys

Heather and Nicholas from Farmer Copleys

 
Another great butcher, Paul Nicholson, from Fodder in Harrogate even butchered up a whole venison! What a great demo – I am gutted (pardon the pun!) that I did not get my camera dusted off for that!

Then, as if by magic, Tim Bilton and Natalie from The Butchers Arms cooked up a venison dish!

Tim Bilton and Natalie from The Butchers Arms at Hepworth and venison dish

Tim Bilton and Natalie from The Butchers Arms at Hepworth present their venison dish

Michael Eminson, chef from The Bull at Broughton, showed us how to make “that rabbit turnover dish”, made famous by Lisa Allen when she cooked for Prince Charles and Camilla (who incidentally were at the show on Wednesday but they never popped in to say hello!).

Michael Eminson Head chef "Bull at Broughton" with Craig Bancroft

Michael Eminson, Head Chef at "The Bull at Broughton" with Craig Bancroft

 
Rabbit turnover with homemade Piccalilli

Rabbit turnover with homemade Piccalilli

Chris Oakden, sous chef at The Coniston Hotel, got very excited about a pheasant burger and I am not surprised. He informed us that he cooks his way through 2,000 pheasants when they are in season from the Hotel’s shoot!!

Ethnie Bannister and Chris Oakden from Coniston Hotel, Skipton

Ethnie Bannister and Chris Oakden from The Coniston Hotel, Skipton

Rob Ramsden from Deli Fresh used venison liver in his demonstration, and Joshua Angel from ‘Events by Joshua’ set us on fire with a ‘Taylor’s of Harrogate Tea Smoked Pigeon Breast’ dish that also made it to the T.V with Christa Ackroyd and Harry Gration.

Old buddies Rob Ramsden and Steph Moon

Old buddies Rob Ramsden and Steph Moon

Matthew Lockwood had a full house for his ‘Home Cured Wild Boar’ and Simon Crannage really showed us some modern cooking techniques and used some of the estate vegetables to go with his dishes. Unfortunately I missed the photo opportunity boys!

I am only sorry that I missed Dan Birk’s stylish dish from The Box Tree in Ilkley – I heard great reviews….

Rob, Steph and Dan Birk at Deliciouslyorkshire theatre in the food hall

Rob, Steph and Dan Birk at Deliciouslyorkshire theatre in the food hall

Paul Mackie from Rudding Park showed us a great partridge dish, please read the recipe here. Paul is a keen Wild Cook himself and a contributor to the blog. Local Partridge with Forager’s Potato Cake and Blueberry Reduction.

Rudding Park's Paul Mackie with his pigeon dish

Rudding Park's Paul Mackie with his pigeon dish

Last up, but by no means least, was Richard Wright from the Craven Arms in Giggleswick who cooked rabbit and pigeon caught from their farm.

My own demonstration at the Game Cookery Theatre was with Nigel Lister from Ox Close Farm in Wetherby and what that chap knows about pigeon, venison and rabbit is an oracle of knowledge! We really enjoyed a good fun demo, with a packed audience and lots of laughs along the way!

Sticky Pigeon Breast Recipe

The Wild Cook with Nigel Lister!

The Wild Cook with Nigel Lister!

It would be wrong not to also mention the Deliciouslyorkshire Cookery Theatre. I worked there on Thursday alongside many chefs and suppliers, including Darren Iddon and Matthew Askwith cooking up some Whitby fish to thrill with a super hake dish. There was also some fantastic filleting from Matthew at Whitby Seafish to complement Darren’s Raithwaite Hall cookery.

My partner in crime for this demo was Robert Smith from Sykes House Farm. We cooked up some steaks that went down very well and a lamb dish that had a burst of summer flavour.

All in all it was an amazing three days! The Great Yorkshire Show was only 15 visitors short of their all time record so good for them!!

On a personal level, I am encouraged that local chefs are passionate about game and Yorkshire food and that we are spreading the word – that’s what it is all about!

Many thanks to all who took part…..

The audience enjoyed the game cookery -3 days Great Yorkshire Show 2011

The audience enjoyed the Game Cookery Theatre over the 3 days at the show

Steph x

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Dear Wild Cooks

Yippee I have just seen a wonderous amount of wild raspberries in the golf course woods here at Rudding Park. I filled my basket to the brim to bring you a quick and easy summery recipe to set those taste buds tingling with red fruit summer joy.

You know it makes sense to pay homage to the brilliant raspberry. For me there is nothing quite like finding some wild raspberries and making a quick raspberry pie. Pietastic!  

Raspberrys growing at Rudding Park

Follow this easy recipe for the best pie pastry . You can then fill your pie with whatever you like, raspberries, rhubarb, peaches, nectarines…you name your favourite!

Pick us a winner

Simply brush the pasty lid with with a beaten egg and cook at a moderate heat for 30 minutes for a golden ‘melt in the mouth’ pastry. If you have not already, why not take a look at our pie chart  to discover ‘what is good when’ in the world of fruit pies.

Who ate all the pies?!Pietastic raspberry pie

Steph x

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