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Archive for October, 2013

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?!

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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…

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Eddie Gray…

To Start

Tea Smoked Wild Duck
Trio of pickled beetroot, pickering watercress

Duck Starter

Main course

Poached Rabbit Saddle
Wild mushroom crust, rabbit and pearl barley risotto, Kale, ginger beer jus

Rabbit Main 2

 

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Matthew Wilkinson…

To Start

Braised Hare Pappardelle Pasta
Tomato, rosemary, smoked pancetta

Hare Starter 2

Main course

Roast Pheasant
Black truffle, tarragon, chorizo, charred squash, butter beans, game jus

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Stephanie Moon…

To Start

Venison
Fresh wasabi, dandelion and burdock salad, venison wonton

Steph's Venison steak tartar

Steph’s Venison steak tartar

Main Course

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!

Steph x

Just off to pluck a few partridge!

 

 

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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.

I love to get out and about now we have rowan berries in abundance. Why not try Peter Banks’ recipe? (Managing Director of Rudding Park)

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

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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!

Peter the gardener who grew the giant cabbage shows Gilly and Steph how to cut it!

Peter the gardener who grew the giant cabbage shows Gilly and Steph how to cut it!

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.

Cabbage cookery

Cabbage cookery

Just a few suggestions of how to cook your cabbage…

Meat

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

Fish

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

Veggie

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

Potato

Crushed new potatoes cake with cabbage, bacon and a poached egg

Salad

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

Soup

Cabbage Scotch broth with whisky shot

Minestrone soup with cabbage and parmesan.

Just one chefs line up of dishes…

Cabbage mania

Cabbage mania

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!

Team-Cabbage-get-ready..

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!

Harrogate Flower Show Director Martin Fish is pursued by ten North Yorkshire chefs as they prepare for a world record attempt to create a monster menu of 105 dishes from one single giant cabbage at the Autumn Show 13 - 15 September. From left to right:Jason Moore (Provenance Inns),Chris Oakden and Jonny Purnell (Coniston Hotel, Skipton), Ashley McCarthy (Ye Old Sun Inn, Colton), Stephanie Moon ( Rudding Park, Harrogate), Gilly Robinson (Ripon), Ian Rae and David Spencer (Cliffemount Hotel, Runswick Bay), Helen Wright and Lisa Bennison (Betty's Cookery School, Harrogate).

Harrogate Flower Show Director Martin Fish is pursued by ten North Yorkshire chefs as they prepare for a world record attempt to create a monster menu of 105 dishes from one single giant cabbage at the Autumn Show 13 – 15 September. From left to right:Jason Moore (Provenance Inns),Chris Oakden and Jonny Purnell (Coniston Hotel, Skipton), Ashley McCarthy (Ye Old Sun Inn, Colton), Stephanie Moon ( Rudding Park, Harrogate), Gilly Robinson (Ripon), Ian Rae and David Spencer (Cliffemount Hotel, Runswick Bay), Helen Wright and Lisa Bennison (Betty’s Cookery School, Harrogate).

Well wild cooks time to try it!

Steph x

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