#yorkshiregourmet

[yorkshiregourmet]

Honey and Whisky Glazed Roast Pheasant

Pine honey and Benromach Peat Smoke Scotch Whisky glazed roast pheasant with a haggis and chestnut stuffing. Served with gold salted duck fat fried waffle cut potato crisps, pickled red onion, watercress, vinaigrette. I cooked two pheasants and greedily devoured one of them, unapologetically stripping the meat off the carcass with my hands mopping up the whisky glaze from the roasting pan as if I hadn't eaten for months. The smokiness in the whisky is a perfect match with the pheasant coupled with the richness of the honey. Accentuated with a glass of whisky alongside. Benromach Peat Smoke is produced in small batches and matured in first-fill bourbon barrels offering fragrant vanilla notes which lead to lemon sherbet and apricot, finishing with smoky bonfire embers due to the heavily peated barley... A beautiful winter tipple during these cold, dark months. 'Please enjoy Benromach responsibly'!

The whisky and honey glaze is ultra-simple to make and would easily go well brushed onto a steak, a burger or other roast meats. Here's the recipe:

120ml Benromach Peat Smoke Scotch Whisky

140ml pine honey

2tbsp soft dark brown sugar

1tsp garlic granules

1tsp onion granules

1/4 tsp cayenne pepper

a splash of Henderson's Relish (or Worcestershire Sauce)

Simply put all the ingredients into a pan, bring to the boil then reduce to a simmer until the glaze thickens to a syrupy consistency.

To roast the pheasant:

1 pheasant

a generous handful of cooked haggis

a generous handful of roasted chestnuts, crushed

8 juniper berries, crushed to a powder

sea salt and black pepper

rapeseed oil

Pre-heat your oven to 180°C. Mix the haggis and chestnuts and stuff into the cavity of the pheasant. Place on a roasting tray and smother the bird with a little rapeseed oil. Season with crushed juniper berries, sea salt and black pepper. Roast for 30-45 minutes depending on the size of the bird. Once cooked, the internal temperature of the breast meat should read 63°C with a digital temperature probe, the leg meat 80 to 82°C. Brush the bird at intervals with whisky and honey glaze. Let the bird rest for about 10 minutes before carving.

For the waffle cut crisps:

2 medium-sized Maris Piper potatoes, peeled

300g duck fat (or 300ml rapeseed oil)

Gold salt (optional) or sea salt

Use a mandolin with waffle cut setting to slice the potatoes. Heat the duck fat (or rapeseed oil) in a pan to 170°C. Fry the potato slices for about 30 seconds until golden. Drain on kitchen paper and sprinkle with sea salt.

For the pickled red onion:

1 medium red onion, sliced into wedges

100ml red wine vinegar

½ tsp sea salt

½ tsp sugar

¼ tsp chilli flakes

Put the red wine vinegar, salt, sugar and chilli flakes into a small pan and bring to the boil, reduce to a simmer until the sugar has dissolved. In a small bowl, pour the contents of the pan over the red onion and leave to cool for at least an hour or refrigerate overnight.

For the vinaigrette:

50ml white wine vinegar

1 tbsp cold water

1 tbsp whole grain mustard

¼ tsp sugar

Sea salt and black pepper

200ml rapeseed oil

Put all of the ingredients apart from the rapeseed oil into a jug, then slowly pour in the rapeseed oil while blitzing with a hand blender until the vinaigrette has emulsified. Store in the fridge until needed. Will keep for a couple of weeks.

#benromach #benromachpeatsmoke #whisky #recipe #yorkshiregourmet

[lsaoutdoor]

・・・ The perfect way to start off your day! 🍳 🔥 Credit: @yorkshiregourmet #overthefirecooking #breakfast #eggs #campfire #bushcraft #skillet #outside #getoutside #fire #firecooking #campfood #gourmet #asado #churrasco #braai #grill #grilling #grilled #grillmaster #grillporn #Repost @overthefirecooking (@get_repost)

#grilling #fire #getoutside #campfire #overthefirecooking #gourmet #asado #grillporn #churrasco #grill #skillet #bushcraft #firecooking #breakfast #eggs #braai #grillmaster #campfood #outside #repost #grilled

[cheffrancisco-blog]

@yorkshiregourmet - Spiced Duck Confit with a Port and Damson Sauce, Jerusalem Artichoke Purée with Toasted Flaked Almonds and Purple Sprouting Broccoli. The duck is spiced with my twenty-spice blend which is based on Chinese five-spice powder and a few additions. #duck #duckconfit #game #damsons #broccoli #instafood #foodphotography #yorkshire #gourmet ______________________________ 👉Amazing and beautiful food photos,videos every day. 👉 follow @culinarytalent The best of the culinary talent from around the globe! Like or share with each supported future culinary talents! #CulinaryTalents #cheffrancisco

#duckconfit #cheffrancisco #gourmet #foodphotography #yorkshire #instafood #culinarytalents #game #damsons #duck #broccoli

[firecookeat]

Another beautiful dinner from none other than @yorkshiregourmet Butterflied Roast Chicken with Yorkshire 'Nduja, Garlic, Lemon, Bay and Rosemary. I stuffed the 'nduja (from Lishman's (@butcher_dlish) in Ilkley) under the skin above the breast before roasting, the spicy flavours permeate into the chicken. Butterflying then roasting the chicken on a bed of lemon and garlic also keeps the bird nice and juicy effectively steaming it as it cooks while the flavours penetrate into the meat. Really tasty. #FireCookEat #roastedchicken

[yorkshiregourmet]

Black ‘n Blue Meatballs

Belted Galloway British Beef Meatballs with Black Garlic and Blackstick’s Blue in a Beef ‘n Onion Gravy with Black Sheep Ale and Applewood-Smoked Mash with Bone Marrow and Colman's English Mustard. Heights of comfort food.

The minced beef used in this recipe comes from Bilsdale Belties’ own herd of Belted Galloway, a hardy native breed that rough graze at Bilsdale in the North York Moors. The quality of the meat is excellent, with a superb depth of flavour and that recognisable grass fed taste. Arguably some of the best beef I’ve tasted!

Meatballs

900g Bilsdale Belties Belted Galloway Steak Mince

1 large onion, finely chopped (220g prepared weight)

10 cloves of black garlic (20g)

2 sprigs of rosemary, leaves picked and finely chopped

a small bunch of thyme, leaves picked and finely chopped

2 tbsp Yorkshire rapeseed oil

2 tbsp Henderson’s Relish

2 tbsp cold water

100g dried breadcrumbs

80g Blackstick’s Blue cheese, diced into 20 cubes

Maldon smoked sea salt

freshly ground black pepper

Heat the rapeseed oil in a frying pan over a moderate heat then add the chopped onion, black garlic and herbs. Cook gently until the onion is completely soft, about 10 to 15 minutes. Add the Henderson’s Relish and cold water, stir then simmer until the liquid has reduced, a few minutes. Place the contents of the pan into a large bowl, season to taste with smoked sea salt and freshly ground black pepper, then let the mixture cool completely.

When the mixture has cooled stir in the breadcrumbs then add the steak mince. Use your hands to scrunch the mixture together until well combined.

Use your hands to form 20 meatballs, place a piece of cheese in the centre of each meatball.

Place the meatballs on a tray and place in the fridge for at least half an hour before cooking. Meanwhile, make the gravy and mash.

To cook the meatballs, preheat the oven to 200°C / 180°C (fan-assisted). Place a sheet of greaseproof paper on a large baking tray then place the meatballs on top evenly spaced apart. Cook the meatballs for 20 minutes until nicely browned.

Beef ‘n Onion Gravy with Black Sheep Ale

1 large onion, finely sliced

40g butter

40g plain flour

200ml Black Sheep Ale

500ml beef stock (made from 1 Kallo organic beef stock cube)

250ml boiling water

2 tsp Bovril

1 tbsp bilberry jam (or seedless blackberry jam)

2 tbsp malt vinegar

Maldon smoked sea salt

ground white pepper

Melt the butter in a saucepan over a medium heat then add the sliced onion. Cook gently until the onion is golden. Whisk in 40g plain flour and stir for two minutes until the flour smells nutty. Gradually add the beer and beef stock while whisking. Followed by 250ml boiling water. Whisk in the Bovril, bilberry jam and malt vinegar. Simmer gently for 30 minutes whisking from time to time. Season to taste with Maldon smoked sea salt and white pepper.

Applewood-Smoked Mashed Potatoes with Bone Marrow and Colman’s Mustard

500g Maris Piper potatoes, peeled and quartered

50g unsalted butter

50ml whole milk

170g bone marrow

2 tsp Colman’s English Mustard

Freshly grated nutmeg

Maldon sea salt

ground white pepper

Equipment required:

Cameron stovetop smoker + applewood smoking chips

Potato ricer

To smoke the potatoes, you need a Cameron stovetop smoker: Add a layer of applewood smoking chips in the base of the smoking tray then place the potatoes on top of the grill mesh. Place the lid on the smoker and smoke the potatoes for about 10 to 15 minutes until they’ve turned golden brown.

Place the smoked potatoes in a pan and cover with cold water, add some sea salt then bring to the boil and reduce to a steady simmer. Cook the potatoes for about 15 minutes then drain in a colander. Meanwhile, roast the bone marrow: Preheat the oven to 180°C. Place the bone on a roasting tray and roast for 15 minutes. Remove from the oven and scoop out the marrow then finely chop or mash it with a fork. Discard the bone (give it to your dog if you have one). Set aside until the potatoes are cooked. I use a ricer to ‘mince’ the cooked potatoes which results in smooth and fluffy mash, no lumps. In the same pan that you cooked the potatoes in, add the butter and milk. Add a good grating of nutmeg, about a teaspoon of Maldon sea salt and a good pinch of white pepper. Heat over a moderate heat until all the butter has melted then stir in the riced potatoes. Add the cooked chopped bone marrow and Colman’s mustard and stir again until everything is well incorporated. Season the mash to taste with sea salt and white pepper.

#meatballs #heritagemeat #bilsdalebelties #beltedgalloway #outdoorcooking #hiking #yorkshire #yorkshiregourmet

[yorkshiregourmet]

Lentil and Mushroom Cottage Pie

I was craving a cottage pie after a winter walk in the Peak District, cold weather often makes me crave comfort food. My pie filling here is rich and savoury and completely vegan; portabella and chestnut mushrooms, lentils, sun-dried tomatoes, caramelised leek and shallots, garlic, carrots, organic vegetable stock, loads of herbs and a bit of Vegemite for a good savoury hit topped with olive oil mashed Maris Piper potatoes. Bags of flavour and just as tasty as a good meat-based cottage pie where the flavour is really dependent on the quality of the meat. My daughter is now vegan, so I wanted to cook a family meal that was a compromise – vegan but meaty in flavour! I’m glad to say we all really enjoyed this. Here’s the recipe.

Serves 6.

Ingredients:

300g lentils

250g portabella mushrooms, finely chopped

250g chestnut mushrooms, finely chopped

2 large carrots, peeled and finely chopped

3 cloves garlic, crushed

1 leek, finely chopped

4 shallots, finely chopped

1 red chilli, de-seeded and finely chopped

8 sun-dried tomatoes, roughly chopped

1.5 litres hot organic vegetable stock

1 handful of flat leaf parsley, finely chopped

2 sprigs of sage, finely chopped

3 sprigs of thyme, leaves picked and finely chopped

2 sprigs of rosemary, leaves picked and finely chopped

2 bay leaves

3 tsp Vegemite

2 tsp tomato purée

2kg maris piper potatoes, boiled and mashed

olive oil

sea salt

ground white pepper

granulated sugar

Equipment required:

large casserole type pan

30cm x 20cm baking dish

Method:

1.    In a large casserole type pan with a lid, caramelise the chopped leek and shallots in olive oil over a medium heat. Then add the garlic, carrots and red chilli. Put the lid on the pan to sweat the vegetables until soft, about 8 minutes.

2.    Stir in the chopped sun-dried tomatoes and all the herbs.

3.    In a large frying pan, sauté the chopped mushrooms in olive oil over a medium to high heat until well browned. The mushrooms will give release water as they cook, when all the liquid has evaporated transfer the mushrooms to the casserole pan using a slotted spoon, then stir everything together.

3.    Next add the lentils, tomato purée and Vegemite to the pan. Stir everything together to coat the lentils with all the flavours.

4.    Add the vegetable stock and bring to the boil. Reduce the heat and simmer gently uncovered for about an hour. If the mixture begins to evaporate too quickly add a little freshly boiled water.

5.    Meanwhile, boil and mash the potatoes. Stir in a drizzle of olive oil and season well with sea salt and a little ground white pepper. Set aside until you’re ready to assemble the pie.

6.    After an hour, the pie filling should have thickened and taste rich and savoury. Check the flavour and season to taste with sea salt and balance with a sprinkle of granulated sugar to sweeten if necessary, about a teaspoon or so.

7.    Pre-heat the oven to 180°C/160°C (fan oven).

8.    Remove the bay leaves and pour the pie filling into the baking dish and top with mash. Use a fork to carve lines into the mash for a crispy finish.

9.    Bake the cottage pie for about 30 minutes until the mash looks golden and has a nice crust. Serve piping hot with some simply cooked greens such as garden peas or broccoli.

#vegan #vegancottagepie #vegetarian #comfortfood #yorkshiregourmet

[yorkshiregourmet]

Bombardier Big Breakfast

Latin American-style beans slow-cooked in Bombardier Glorious English Ale with tomatoes, black garlic, paprika and ancho chilli. The end result is a slight barbecue vibe, sweet and smoky with a malty richness from the ale. Black turtle beans are high in fibre and protein and have a darker, savoury flavour compared to other beans. If you can’t obtain them then substitute them for haricot or black beans which are widely available. Start with dried beans, the end result is far superior as the beans retain their shape and bite, whereas tinned have a tendency to go a bit mushy. I love wild camping and pre-prepared this is a great easy cook breakfast to take with you on a hike. In the morning, all you need to do is reheat over a gas stove and take in those wonderful aromas.

Serve the beans with pork sausages, streaky bacon and chestnut mushrooms. Take the breakfast to the next level and fry or poach an egg and serve with toast for The Full Monty! A bottle of the ale wouldn’t go amiss either – hair of the dog?!

Bombardier Baked Black Turtle Beans with Black Garlic

Serves 4.

300g black turtle beans (dried)

250ml Bombardier Glorious English Ale

1 x 400g tin chopped tomatoes

2 echalion shallots, peeled and finely chopped

2 cloves black garlic, roughly chopped

1 dried ancho chilli, toasted, rehydrated and finely chopped

2 bay leaves

4 tbsp light muscovado sugar

2 tbsp cider vinegar

1 tsp smoked paprika

500ml ham stock

Henderson’s Relish

Maldon sea salt

freshly ground black pepper

rapeseed oil

good quality pork sausages

dry cured smoked streaky bacon

chestnut mushrooms

Method:

1.    You shouldn’t have to soak the black turtle beans overnight but if it says so on the packet instructions then by all means do so. Rinse the beans thoroughly under cold running water before cooking. Place the beans in a large pan and cover with 2 litres of cold water. Place the pan over a medium heat and bring to the boil. Boil rapidly for 20 minutes then drain the beans in a colander.

2.    Pre-heat the oven to 180°C. Rehydrate the dried ancho chilli with freshly boiled water. Finely chop the chilli once rehydrated.

3.    In a heavy-based casserole pan with a lid, add a little rapeseed oil then add the chopped shallots and bay leaves. Put the lid on the pan and sweat the shallots over a medium heat for about eight minutes. Then add the chopped garlic, smoked paprika, muscovado sugar and ancho chilli. Add the chilli according to taste. Continue cooking for a further five minutes.

4.    Add the cider vinegar followed by the tomatoes, ham stock and ale. Stir everything around and bring the pan to the boil. Add the beans along with a good splash of Henderson’s Relish.

5.    Put the lid on the pan the bake the beans in the oven for about an hour. At the end of cooking check for seasoning.

To assemble this as a pre-prepared breakfast for a hike or wild camp, simply cook some pork sausages and streaky bacon, sauté some chestnut mushrooms in butter then add them to the beans. Then reheat until piping hot over a gas stove when you’re out in the wild.

Tip: Keep your beer cool in an ice cold river!

Photography by Mark Latham.

#outdoorcooking #wildcamping #peakdistrict #craftbeer #Bombardier #BombardierBeer #MarchToYourOwnDrum #yorkshiregourmet #cookingwithale #bakedbeans

[yorkshiregourmet]

Bombardier Ale, Chocolate and Black Cherry Sponge Pudding with Bombardier Custard

Bombardier Glorious English Ale, chocolate, black cherries and a touch of black treacle. A dark pudding inspired by the black forest. The ale is reduced down in this recipe, by doing so it concentrates the flavour giving richness to the end result. I incorporate olive oil in the pudding which results in a springy sponge which stays moist, so it keeps well for a few days – if there’s any left that is! And the ale in the custard is sublime! Cream, sugar, egg yolks, vanilla and reduced down ale – it really works! Of course, you need an oven to bake the pudding. The custard can be cooked on a hob or as I did over the hot embers of a wood fire. This deep-flavoured pud goes so well with lashings of the sweet beery custard alongside a pint to quench your thirst. Glorious!

Ingredients:

180g plain flour

60g cocoa powder

1 tsp baking powder, heaped

1 tsp bicarbonate of soda, heaped

125ml reduced Bombardier Glorious English Ale

1 x 425g tin of pitted black cherries in syrup

1/2 tbsp black treacle

80g golden caster sugar

150ml olive oil

2 medium eggs

unsalted butter, for greasing

For the custard:

125ml reduced Bombardier Glorious English Ale

300ml double cream, at room temperature

50g golden caster sugar

4 large egg yolks

1 tsp vanilla bean paste

Equipment required:

1 large 800ml pudding basin

a food processor

greaseproof paper

Method:

First things first, reduce one bottle (500ml) of Bombardier Glorious English Ale in a saucepan over a medium heat. Reduce it down by half to 250ml then let it cool down to room temperature. This will be used in the pudding and the custard.

In a food processor, blitz the black cherries along with some of the syrup until you have a purée. Put the purée in a sieve to drain off the excess liquid, discard the excess liquid.

To make the sponge pudding:

1.    Pre-heat the oven to 170°C.

2.    Measure all the dry ingredients, then sift the flour, cocoa, baking powder and bicarb of soda into a bowl.

3.    Crack the eggs into a large mixing bowl then whisk in the ale, olive oil, black treacle, black cherry purée then the sugar.

4.    Gradually sift the dry ingredients into the wet ingredients and whisk everything together until well combined.

5.    Grease the pudding bowl with the butter and place a circle of greaseproof paper at the base, this will make it easier to remove the pudding after it’s been baked.

6.    Fill the pudding basin with the sponge mix and bake for 50 minutes. To check the pudding is cooked, insert a skewer and it should come out clean. If it isn’t, bake for a few minutes more.

If you wish to make smaller individual-sized puddings, reduce the cooking time. The mixture makes about eight small puddings and two medium-sized puddings in a 400ml pudding basin. Bake the small puddings for about 15 minutes and 30 minutes for a medium-sized pud.

Note: the pudding will rise above the basin. To serve, simply slice the top off with a sharp knife so you have a flat base when you turn it out onto a plate.

To make the custard:

1.    Whisk the sugar and egg yolks in a heatproof mixing bowl until pale and fluffy.

2.    Put the reserved reduced ale in a saucepan along with the cream and vanilla bean paste. Place over a medium heat and bring just to the boil then let it cool for a few minutes.

3.    Gradually pour the cream and beer mixture over the eggs and sugar whisking constantly until smooth.

4.    Return the custard to the pan and place over a medium heat. Stir continuously with a spatula or wooden spoon. If you have a temperature gauge, the custard is ready when it reaches 80°C. If you haven’t got one then the custard should coat the back of a wooden spoon and stay in place. Be careful not to overheat the custard otherwise you’ll scramble the eggs!

5.    Pass the custard through a fine sieve to remove any lumps then serve with the pudding.

Photography by Mark Latham.

#pudding #baking #craftbeer #yorkshiregourmet #Bombardier #MarchToYourOwnDrum #BombardierBeer #cookingwithale

[yorkshiregourmet]

Hay-Baked New Potatoes. Slow-cooked in a nest of hay in a Dutch oven over wood fire embers, the potatoes become imbued with a sweet earthiness and charred smokiness from the hay yielding a unique earthy and powerful flavour. I first tried these early last year with my mate Paul J (This Green Moon) who I co-run Fire & Dine with and we were both blown away with the massive flavour. So they went on the menu and our guests loved them served simply with crème fraîche, chives and crushed bacon.

Online booking is now available for Fire & Dine on 13 APRIL and 8 JUNE. The venue as usual is the ancient woodland at Swillington Farm, Leeds. Four courses cooked over wood fires plus appetisers plus matched wines and ales served with each course. Ten seats only. Hope to see you there.

Booking link and further info here: http://bit.do/TicketsToTheMoon

#woodfirecooking #wildcooking #wildchefs #fireanddine #swillingtonfarm #yorkshiregourmet

[yorkshiregourmet]

So I’m in the Yorkshire Post... You can read the article in this Saturday’s magazine (22nd July).

#yorkshiregourmet #yorkshirepost

[yorkshiregourmet]

Fire & Dine

I've been cooking outdoors for years now be it on the moors, on the top of a mountain or deep in the forest. When I was introduced to Paul Jewison of This Green Moon at Swillington Organic Farm in the autumn of 2015 it soon became clear that we shared similar interests as fellow outdoorsmen. Mid-conversation whilst cooking over a fire, the words "off grid" were said, two and two were put together and "off grid dining" was coined! The realisation became apparent that with Paul's wood skills and events management knowhow combined my cooking skills and ideas we could offer a unique transferrable off grid dining experience set in different locations starting with the beautiful woodland location at Swillington Farm utilising their amazing organic produce - from field, to fire, to fork... Fire & Dine was born!

2017... A Fire Odyssey

A year of recipe testing and trials followed, there in the ancient woods at the farm and in all weathers. Here we are in spring 2017 and with some warm summer days ahead, we're now in a position to offer this unique dining experience to the public at Swillington Farm in Leeds. There are ten seats only and the food is served in the open air in a beautiful woodland environment, four courses, all prepared on-site (and cooked over a wood fire) using the finest Yorkshire ingredients from the farm’s own organic meat (reared and butchered at the farm), organic fruit and veg (grown within the farm’s Victorian walled garden) along with produce sourced within the Yorkshire counties and served alongside fine wine and ale from local vineyards and breweries.

Online booking is now available for Fire & Dine on the evening of Friday 31st March via this link: bit.do/TicketsToTheMoon

Menu as follows:

- Medjool Date and Cumbrian Cured Pork Skewers with Flat Capper Northern Brie

- Yorkshire Cask Beignets with a Rosemary and Onion Cream

- Smoked Nidderdale Trout Crostini with a Stinging Nettle Velouté

- Fricassée of Swillington Farm Organic Lamb with Minted New Potatoes, Watercress and Wild Garlic

- Ginger Sponge Pudding with a Yorkshire Rhubarb Compote and Vanilla Custard

The ticket price per person is £100 inclusive of drinks.

Swillington Organic Farm is located here:

Garden Cottage, Coach Road, Swillington, Leeds, LS26 8QA

Photos: Rick Harrison

#outdoorcooking #outdoor #offgrid #yorkshire #yorkshiregourmet

[yorkshiregourmet]

Tongue-in-Cheek Stew

Stew and dumplings, for all intents and purposes! But this is no ordinary stew! Pig’s cheeks – please try them if you haven’t, you won’t be disappointed – are one of the best cuts for braising, in my opinion. Slow-cooked for several hours in Bombardier Glorious English Ale and pork stock, the meat becomes outrageously soft and succulent, thanks to the fatty marbling through the meat, and it falls apart at the touch of a fork. Meat heaven. I used rare breed organic pig’s cheeks from Swillington Organic Farm in this recipe, the flavour is superior and of course it makes sense to get the best quality you can buy.

Aaaaaahhh… I’m a big fan of amber ale both to drink and cook with, it’s a perfect partner for pork and the rich, malty flavour of Bombardier Glorious English Ale really comes through – beery and savoury unctuousness! The tongue part, yes, tongue, cooked and widely available, is contained in the dumplings along with wild garlic for added flavour. If it’s the wrong time of year or you can’t find any wild garlic, substitute it for flat leaf parsley. Serve the stew with some simply cooked greens like broccoli, wilted spinach, peas and broad beans. A cold bottle of Bombardier is obviously the perfect accompaniment to this hearty stew – beer in it and a beer with it! I cooked this slowly outdoors over a wood fire on a beautiful summer’s day in the countryside. Of course, I had to knock back a few bottles as the pan slowly simmered. This is the life.

Serves 4.

Ingredients:

2kg higher welfare pig’s cheeks

160g smoked pancetta or bacon lardons

50g seasoned flour

2 onions, peeled and diced

1 leek, sliced

4 celery sticks, chopped

500ml Bombardier Glorious English Ale

1 litre pork stock

Henderson’s Relish

4 sprigs fresh thyme, leaves picked

1 sprig fresh rosemary, leaves picked and finely chopped

2 bay leaves

rapeseed oil

For the dumplings:

200g self-raising flour

100g shredded suet

100g cooked pork tongue, roughly chopped

2tbsp wild garlic leaves, roughly chopped

Maldon sea salt

freshly ground black pepper

Equipment required:

a large heavy-based casserole pan with a lid

Method:

1.    Lightly dust the pig’s cheeks in the seasoned flour then brown them in batches in a little rapeseed oil over a medium heat. Make sure you get some nice caramelisation on the meat, that’s flavour right there. Transfer the pig’s cheeks to a warm plate.

2.    Put the pancetta in the same pan and cook for a few minutes to render the fat. Then add the prepared onion, leek and celery and cook with the lid on for about eight minutes to sweat the vegetables until lightly golden. Stir from time to time.

3.    Pour the beer into the pan along with the pork stock and bring to the boil. Return the pig’s cheeks to the pan along with the herbs, bay leaves and a good splash of Henderson’s Relish.

4.    Lower the heat to a steady simmer and skim away the fat from the surface.

5.    Place a sheet of greaseproof paper on top of the stew. This helps to keep the meat submerged in the cooking liquor during cooking, then simmer gently with the pan lid slightly ajar over a medium heat for two to three hours by which time the sauce will be rich and silky. Check the seasoning towards the end of cooking.

For the dumplings:

1.    In a large bowl, mix the flour and the suet together and season with a sprinkle of sea salt and a grind of black pepper. Add the chopped pork tongue and wild garlic and stir until well combined.

2.    Gradually stir in some cold water, a tablespoon at a time to combine, you’ll need to add about four tablespoons in all. Don’t overmix and don’t add too much water. Bring all the ingredients together gently to form a sticky dough.

3.    Divide the dough into about six dumplings and place them in the pan on top of the stew about half an hour towards the end of the cooking time. Cook the dumplings with the lid on the pan. To give the dumplings a crisp finish, place the pan under the grill, medium heat, for a few minutes or so.

Photography by Mark Latham.

#outdoorcooking #yorkshiregourmet #swillingtonfarm #woodfirecooking #Bombardier #BombardierBeer #MarchToYourOwnDrum #craftbeer

[yorkshiregourmet]

A feature with Hyundai in the Peak District. I wander alone mostly but on this day I had company. A drive along Snake Pass before sunrise with the guys from ScratchCreate who’d travelled up from London, a ramble through a pine plantation then up on to the moors ending up at a good bothy where I cooked breakfast in the morning sun. I'd pre-prepared some smoky chipotle baked beans, so it was a simple case of pan-frying a couple of thick Kassler bacon chops (from Lishman's in Ilkley) to serve with the beans and a good dollop of warm apple and vanilla ketchup. The feature can be found in issue 4 of WHN? Magazine available at Hyundai dealerships throughout the UK and also online at whnmagazine.com Also included in the feature are a couple of my recipes and a chance to win tickets for Fire & Dine in May. Thanks to Hyundai and ScratchCreate. Photo by Alister Thorpe.

#outdoorcooking #wildcooking #wildchefs #yorkshiregourmet #hyundai

[firecookeat]

Ever brined a chicken in gin and tonic? This one has been courtesy of @yorkshiregourmet ・・・ Gin & Tonic Chicken with a Fennel, Cherry Tomato, Granny Smith Apple & Nasturtium Salad (with an Elderflower, Pink Hawthorn and Apple Dressing) and Grilled Courgettes with Lord of the Hundreds. I brined an Oakham chicken overnight in a gin and tonic water brine loaded with aromatics - szechuan peppercorns, juniper and allspice berries, coriander seeds and grains of paradise. The flavour infusion is sublime, the meat juicy and tender. I also seasoned the chicken with juniper salt prior to roasting to enhance the gin. #roastchicken #gin #brined #lordofthehundreds #brinedchicken #chicken #ginandtonic #chickenlover #firecookedchicken #FireCookEat #cookingoutdoors #cookingoutside #cookingwithfire #firecooking #outdoorchef #outdoorcook #outdoorcookingrocks #outsidecooking #outdoorcookin #courgette #courgettes #salad #zucchini #zuchini #paleomg #paleochef #paleofood #primallife #primalfoods #primalkitchen

#outsidecooking #salad #courgette #paleomg #firecookedchicken #brinedchicken #paleofood #primalkitchen #cookingoutside #brined #chickenlover #roastchicken #outdoorcookin #primalfoods #courgettes #outdoorchef #lordofthehundreds #primallife #cookingoutdoors #firecookeat #outdoorcook #outdoorcookingrocks #ginandtonic #zuchini #chicken #firecooking #zucchini #cookingwithfire #paleochef #gin

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Look at that delectable dinner by @yorkshiregourmet ! ・・・ Grilled Buffalo Ribeye Steak (medium rare, how I like my steak) with Chimmichurri (with extra green chilli), Slow-Roast Cherry Tomatoes and Beef Dripping Roast Potatoes. Simples. Thanks to @keevilandkeevil for the beautiful buffalo meat. #buffalo #steak #chimmichurri #FireCookEat #cookingoutdoors #cookingoutside #cookingwithfire #firecooking #outdoorchef #outdoorcook #outdoorcookingrocks #outsidecooking #outdoorcookin #grilledfood #grilllingtime #barbecuegrill #grillbeast #barbecuelife #buffalo #buffaloribeye #tomatoes #roastpotatoes #paleolife #paleochef #paleofood #paleomg #primallife #primalfoods #primalkitchen #primalliving

#primalfoods #primallife #barbecuegrill #outdoorchef #outdoorcookingrocks #tomatoes #chimmichurri #steak #primalkitchen #primalliving #grilllingtime #grilledfood #cookingoutdoors #outsidecooking #barbecuelife #grillbeast #outdoorcookin #firecooking #paleofood #buffaloribeye #cookingoutside #firecookeat #paleomg #outdoorcook #paleolife #buffalo #paleochef #cookingwithfire #roastpotatoes

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Check out @yorkshiregourmet - Some amazing looking food and breathtaking photographs! ・・・ 📷: @yorkshiregourmet - Jacob’s Ladder in Ilkley Black. Recipe testing at Swillington Farm today for an up-and-coming supper club event. Thunder and lightning in the background for added ambience. ・・ #campfirecooking #outdoorcooking #firecookeat #castironcooking

#firecookeat #campfirecooking #castironcooking #outdoorcooking