Mouthwatering Recipes

Braised steak casserole with dumplings

About as fiercely traditional as you can get... and the beef really melts in your mouth.

    Ingredients

• 225g self-raising flour
• 110g shredded suet
• salt and fresh ground black pepper
• cold water, to mix

For the beef and onion filling

• 700g paganum yorkshire chuck steak, cut into 2.5cm cubes
• 3 onions, cut into quarters
• 1 tbsp beef dripping
• 1 1/2 tbsp plain flour
• 1/2 tsp dried mixed herbs
• 1/2 tsp Worcestershire sauce
• 1 tsp tomato purée
• 425ml beef stock
• 225g open-cap flat mushrooms, sliced

Method

1. Start by preparing the suet pastry for the dumplings. Sift the flour into a large bowl, sprinkle in the suet, season with salt and freshly ground black pepper and mix lightly.
2. Add a little cold water and mix with a knife. When the mixture starts to come together, continue to mix lightly with your hands until it forms a smooth elastic dough that leaves the bowl clean.
3. Leave the dough to rest for 5 minutes then shape into small dumpling-sized balls.
4. To make the beef and onion filling, put the beef dripping into a large saucepan over a medium heat and fry the onion for several minutes to soften.
5. Add the cubes of beef and brown lightly. Add the flour and stir well, then add the herbs. Stir in the Worcestershire sauce and tomato puree followed by the stock, a little at a time. Add the mushrooms and simmer gently on the hob for about 2 hours, until the beef is tender.
6. Set the oven to 200°C/gas 6. Transfer the mixture to the pie dish and cover with the suet dumplings. Bake for 30-40 minutes, until the dumplings are golden brown. Serve immediately.

Pepper-crusted fillet steak with warm bread salad

A light and original treatment chosen to bring out the best in a flavoursome sirloin steak.

    Ingredients - for the warm bread salad

• 3 red peppers
• 5 tbsp extra virgin olive oil
• 1 loaf country-style bread,
• roughly torn
• 50g frisée lettuce
• 1 head of radicchio lettuce
• 1 Cucumber, cubed
• 1 large red onion, finely sliced2 tbsp capers in vinegar
• 3 tomatoes, roughly chopped
• 10 basil leaves, roughly shredded
• 8 canned anchovy fillets, chopped
• 3 tbsp red wine vinegar
• 1 tsp sugar

Ingredients - for the steaks

• 4 x 250g paganum yorkshire sirloin steaks
• 2 handfuls toasted breadcrumbs
• small crushed black peppercorns
• 2 free range egg whites, lightly beaten
• 100ml olive oil
• coarse salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/gas 4.
2. Place the peppers in a large roasting pan with 1 tablespoon of the oil and cook for 20 minutes, until blackened. Remove from the oven, place in a large bowl and cover with cling-film.
3. Place the bread in a large roasting tin and cook for 10 minutes, until golden and crisp.
4. Combine the lettuce leaves, cucumber, onions, capers, tomatoes, basil and anchovies.
5. Dress the salad with the vinegar and remaining olive oil and season with sugar, salt and pepper.
6. Remove the skin and seeds from the roasted peppers and cut into strips. Add the peppers and warm bread to the salad and toss well.
7. For the steak coating, combine the breadcrumbs and black pepper with the salt.
8. Dip the steaks in beaten egg white and coat them with breadcrumbs.
9. Heat the olive oil in a frying pan and gently fry the steaks for 2 minutes on each side, until the coating is golden and the meat tender. Drain on absorbent paper.
10. To serve, thinly slice the steak, and accompany with a handful of warm salad.

Rib-eye steak with savoury butter

Simple Rib-eye steak with a homemade savoury butter similar to a Maitre d'Hotel Sauce.

First buy your quality Yorkshire Dales steaks, here we are using the butchers favourite Rib-eye, approx 8oz or 250g each and about an inch thick.  Always let your steak warm a little by taking out of the fridge at least half an hour before you start cooking. 

Ingredients for the Maitre d'Hotel Sauce:-

• 4oz local butter, diced and softened but not melted
• 2 tbsp chopped parsley or chives
• 1 clove garlic, crushed
• 1 tbsp lemon juice
• Dash Worcestershire sauce
• 1/2 tsp Dijon Mustard
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper

Method

Its best to make the butter a couple of hours before you need to use it so it can chill and harden in the fridge.  soften the butter and mix with the chives/parsley, garlic, lemon juice, cayenne pepper, mustard, Worcestshire sauce and black pepper & salt to taste.  Roll into a log or roll and cover with cling film and put back in the fridge to harden,  after a couple of hours you can cut coin sized pieces of the butter.

To cook the steak brush with olive oil and fresh black pepper add to a HOT heavy pan, griddle or BBQ and sear, turn over and brush the other side with oil and pepper and sear again, then reduce the heat and cook for the required time.

2-3 minutes on each side for Rare, 3-4 mins each side for Medium and for Well Done reduce the heat and cook for 8-10 minutes, the most important bit is then let your steak REST for at least 5 mins, put on a plate and cover with tin foil and rest for 5 to 10 minutes.  To finish add a couple of the coins of butter on top of the steak and allow to melt or flash under the grill quickly.

The Maitre d'Hotel Sauce sauce has parsley and the chive version is more of a savoury butter.  

 

Spicy chilli beef with mint, nuts and noodles

   Ingredients

• 4 tablespoons of sweet chilli sauce
• 6 tablespoons of dark soy sauce
• 4 tablespoons of sherry
• 4 tablespoons of mint
• 100 grams of unsalted cashew nuts
• 2 teaspoons of ginger
• 4 spring onions sliced
• salt and pepper to taste
• 2 red sliced chillies
• 2 cloves of garlic
• 4 tablespoons of ground nut oil
• large piece of steak cut into very thin strips
• 2 blocks of Sharwoods medium noodles

    Method

1.   In a large wok fry the garlic and steak in the nut oil for 2 minutes.
2.   Fry the nuts till brown and remove from heat.
3.   Add the chilies, ginger and spring onions and cook for a further minute.
4.   Add the sweet chilli sauce, soy sauce, sherry & mint & cook for a further 3 minutes.
5.   Add the nuts and cook for 1 minute.
6.   Boil the noodles until soft and add them to the wok and stir in well.
7.   Serve hot.

Yorkshire Blue Beef with Blue Cheese and Whisky Sauce

Yorkshire Blue Beef with Yorkshire Blue and Whisky Sauce (Recipe Courtesy of Brian Turner and Shepherds Purse Cheeses)

 

Ingredients

• 6oz Yorkshire Blue Cheese
• 4 x 6oz Fillet Steaks
• 2 Chopped shallots
• 2floz Whisky
• 1 Glass white wine
• 1/4pt Chicken stock
• 1/4pt Double cream
• 12oz Green cooking beans
• 2oz Butter
• Clove of garlic
• 12oz Potatoes
• 2tbsp Oil
• 1tsp Fresh thyme
• Salt & pepper

 

Cooking Instructions

1. Heat 1 tbsp oil in griddle pan, cook steaks, keep underdone, take out and keep warm.
2. Put in chopped shallots and cook slowly, do not colour.
3. Add Whisky and ‘flambé’.
4. Extinguish by adding white wine and reduce by 1/3.
5. Add chicken stock and reduce by ½.
6. Add double cream and reduce.
7. Take from the heat, put diced cheese into sauce and allow to melt.
8. Meanwhile cut potatoes into ¼’s diced.
9. Fry in 1tsbsp oil and 1oz butter until cooked and golden brown, when cooked, remove most of fat, add rubbed thyme and season.
10. At the same time melt 1oz butter.
11. Sweat crushed garlic, add green beans and reheat, season.
12. Serve the steaks served over the green beans.
13. Pour the sauce over the steaks and potatoes around.

Steak & Kidney Pudding

How to make delicious Steak and Kidney Pudding:

Ingredients

For the suet crust pastry:

• 12 oz (350 g) self-raising flour
• 6 oz (175 g) shredded beef suet
• pinch salt and freshly milled black pepper

For the filling:

• 1¼ lb (560 g) chuck steak
• 10 oz (275 g) ox kidney
• 2 level tablespoons well-seasoned flour
• 1 medium onion, sliced
• 1 teaspoon Hendersons relish
• salt and freshly milled black pepper

For the steak and kidney gravy:

• 1 onion, halved
• 1 teaspoon beef dripping
• 1 heaped dessertspoon flour
• Hendersons Relish
• Salt and freshly milled black pepper

Method:

To make the pastry, first sift the flour and the salt into a large mixing bowl. Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife. When it's evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky. Bring it all together with your hands until you have a nice smooth elastic dough, which leaves the bowl clean. Suet pastry always needs more water than other types, so if it is still a bit dry just go on adding a little more.

After that, take a quarter of the dough for the lid, then roll the rest out to a good thickness. What you need is a circle, about 30 cm in diameter.

Now line the bowl with the pastry, pressing it well all around.

Next chop the steak and kidney into fairly small cubes (reserving the trimmings for the gravy), toss them in the seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water to reach almost the top of the meat and sprinkle in a few drops of Hendersons Relish and another seasoning of salt and pepper.

Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking.

Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway through. To make the gravy, simply place the meat trimmings in a saucepan with the half onion, cover with 1 pint of water, add some seasoning and simmer for approximately 1 hour. Then strain the stock, and in the same pan fry the remaining onion, chopped small, in the beef dripping until soft and blackened at the edges. Then stir in the flour, gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed.

Taste to check the seasoning and add a few drops of Hendersons Relish. You can either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and present on a platter.

 

 

Slashed roast leg of lamb with lemon and herb stuffing

There's more than a little of the Mediterranean about this pleasantly summery approach to lamb but it's still ideally suited to a traditional British family gathering.

    Ingredients

• 1 leg of Paganum Yorkshire Dales lamb, around 2kg
• 3 tbsp roughly chopped parsley
• 2 anchovies, chopped
• 3 garlic cloves, crushed
• 2 tbsp small salted capers, rinsed
• 1 tbsp grated lemon rind
• 8 tbsp soft fresh breadcrumbs
• 3 tbsp extra virgin olive oil
• 6 sprigs rosemary
• 6 sprigs thyme
• extra virgin olive oil, to drizzle

Method

1. Preheat the oven to 220C/gas 7.
2. Holding the leg of lamb with its meatiest side towards you, use a sharp knife to cut right through the meat almost to the bone, at finger-width intervals.
3. Combine the parsley, anchovies, garlic, capers, lemon rind and breadcrumbs in a bowl. Add the olive oil and squish the mixture into a soft paste with your hands.
4. Push the stuffing into the lamb 'pockets' and tie with string to secure.
5. Scatter with rosemary and thyme , and drizzle with a little olive oil, before roasting for 20 minutes.
6. Reduce the heat to 190C/gas 5 and cook for a further hour.
7. Strain the juices into a bowl; cover the lamb with foil and leave to rest for 10 minutes, while you spoon off any surface fat from the juices.
8. When the lamb has rested, remove the string and carve across the leg, parallel to the bone; transfer to warmed dinner plates.
9. Drizzle with the juices and scatter with baby spinach leaves; serve accompanied by lemon wedges.

Chargrilled lamb chops with thyme

Quick and simple barbecue cooking but it's a world away from supermarket bangers and burgers...

    Ingredients

• 4 yorkshire dales lamb chump chops
• 125ml red wine
• 2 tbsp olive oil
• 3 sprigs thyme, finely chopped

Method

• Place the chops in a shallow dish.
• Mix together the wine, olive oil and thyme .
• Pour the mixture over the lamb chops, cover and leave to marinate for up to 1 hour, turning the chops over once.
• Preheat a barbecue or grill to medium.
• Remove the chops from the marinade and season with salt and freshly ground black pepper.
• Grill for 3-5 minutes each side, depending on thickness, basting occasionally with the marinade
• Serve with new potatoes and garden peas.

Lamb Koftas with Cucumber and Mint Raita

It takes next to no time to apply some Eastern know-how to the finest Yorkshire lamb.

    Ingredients - for the koftas

• 800g minced yorkshire dales lamb
• 1 onion, grated
• 1 large egg, lightly beaten
• 2 garlic cloves, finely chopped
• 2 tsp ground cumin seeds
• 1 tsp dried thyme
• 1 tsp ground allspice berries
• 1 handful coriander leaves, chopped
• 1.5 tbsp olive oil
• sea-salt and freshly ground black pepper

Ingredients - for the raita

• 1 Cucumber, peeled, seeds removed and finely sliced
• 1 tsp salt
• 450ml plain yogurt, preferably made with sheep's milk
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 1 small bunch of mint, chopped

Method

1. Place the yorkshire dales lamb in a large bowl – add the egg, garlic, spices, coriander, seasoning, and olive oil. Mix well and set aside. Soak the skewers in hot water for 30 minutes.
2. For the raita, place the cucumber in a colander and sprinkle with salt. Leave to drain for about one hour. Pat dry with kitchen paper and place in a bowl with the yoghurt, garlic, lemon juice, oil and chopped fresh mint.
3. With moist hands, shape the lamb into little sausage shapes and push onto the skewers.
4. Brush with oil and cook on a hot grill or barbecue for two to three minutes on each side, turning regularly until golden and cooked.
5. Serve warm with the cucumber and yoghurt raita.

Citrus Lamb

Lots of citrus ... but boy ... this is LOVELY and blindingly simple.

Ingredients ... enough for two

• 4 Lamb Steaks - Cut into strips - Lengthways
• Juice and Zest of 2 Lemons and 1 Orange
• 1 Teaspoon of Ground Cinnamon
• 1 Teaspoon of Ground Cumin
• 3 Garlic Cloves - Crushed
• 3 Tablespoons of Olive Oil

Method

1. Place all of the ingredients (minus the meat) into a bowl and mix well. Add the lamb and marinade for 3 hours or overnight.
2. Remove the meat and fry off for 4 to 6 minutes, remove from the pan and wrap in foil to keep warm. Pour the marinade into the pan to heat through.
3. Plate up and pour the hot marinade over.
4. Serve with rice, salad ... or both.

Many thanks to Michael Scott for submitting this recipe.

 

Barbequed Rosemary Lamb with Salsa Verde

Barbequed Rosemary Lamb with Salsa Verde Serves 6

Ingredients

• Get you butcher to cut you 6 butterflied lamb portions from ½ a large leg 
• A dozen good springs of rosemary
• 6 garlic cloves
• 2-3 tablespoons of olive oil
• A few good twists of black pepper
• Salsa Verde (see below)   

Method

Bruise the rosemary needles by rubbing the sprigs in your hand, and strip the needles into a bowl.  Add the garlic, olive oil and pepper and then the meat.  Toss all together and leave for at least two hours (4-6 hours, even better).

Remove the meat from the marinade and wipe it lightly (you don’t want it dripping with oil), but leave the bits of garlic and rosemary sticking to it.  Place the portions over a fairly hot, but not flaming grill. Let the meat sear on the bars for a couple of minutes and they should turn without sticking, then turn them every couple of minutes to prevent too much blackening on one side. Butter flied pieces should take between 9-15 minutes.

Salsa Verde

• 1 small garlic clove
• A good bunch of flat leaf parsley, trimmed of stalks 
• 15-20 basil leaves
• 3-4 sprigs of tarragon
• 4-5 anchovy fillets
• 1 teaspoon capers
• 1 teaspoon of mustard
• A pinch of sugar
• A few drops of lemon juice
• 2-3 tablespoons extra virgin olive oil
• Freshly ground black pepper

Finely chop the garlic on a large chopping board. Then add the herbs, anchovies, and capers and chop all together until the ingredients are well mixed and fine in texture. Transfer to a bowl and mix in the mustard, sugar, lemon juice and black pepper, plus enough olive oil to give a glossy, spoonable consistency. As you add the last ingredients, taste and tweak the mixture till you get something the balance you like.

Loin of Lamb with Beetroot Chutney, Colcannon, Roasted Veg and Fleurie Jus

Loin of Lamb with Ledston Estate Beetroot Orange Chutney, Colcannon Potatoes, Roasted Vegetables and Fleurie Jus

This dish works well for dinner parties as everything can be prepared in advance. Just part cook the lamb and finish off with the other ingredients before serving. Serves 4 

• 4 portions of trimmed lamb loin, ideally marinated overnight with some olive oil, fresh thyme, rosemary and chopped slivers of garlic (4 cloves). Leave overnight in the fridge covered in cling film on a low shelf.
• Colcannon Potato Cakes
• 4 medium Desiree potatoes, peeled and cut into quarters
• 1 leek, outer leaves removed, sliced into 2 longways, washed and then sliced again into small pieces
• ¼ savoy cabbage, core and outer leaves removed and finely sliced
• ½ bunch spring onions, washed and cut into small rounds
• ¼ packet of butter
• 2 tablespoons double cream
• salt and pepper to taste

 Method

1. Boil the potatoes until soft then drain. Return to the pan and place back on the heat for 1 minute stirring with a wooden spoon – this will remove any excess moisture. Mash using a ricer machine or potato masher. 
   Add half the butter and all the double cream and set aside.
2. Fry the leeks, cabbage and spring onions in the remaining butter until soft (trying not to colour – leeks will burn easily if you forget them!).
3. Add the above to the potatoes and season with salt and pepper.
4. Mould the mash into round cakes and dust with a little four.  Leave to one side.

Roasted Vegetables

You can use whatever you want but here we are using:

• 1 butternut squash, peeled and de-seeded and cut into 1cm bits
• 2 parsnips, peeled and cut into 1cm bits
• 2 carrots, peeled and cut into 1cm bits
• 4 sticks of celery, peeled and cut into 1cm bits
• 4 bundles of green beans, topped and tailed and cut into 1cm bits
• Olive oil
• Salt and Pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons “runny” honey 

 Method

1. Place all the vegetables on a tray and drizzle with the olive oil and honey.
2. Sprinkle over the thyme leaves, season with salt and pepper and place in the oven to roast on 180° for approx 10 minutes. Stir once during this time to disperse the different flavours and ensure even cooking. 
3. When cooked remove from the oven and allow to cool in the tray.
4. When serving drain away any excess oil and honey.

 

Fleurie Jus

Don’t panic, this can be as easy as you like!

• 2 shallots, peeled and finely chopped
• 1 large glass of Fleurie (other red wine or port would do)
• 1 tablespoon of chopped mixed fresh herbs (parsley, chive, mint, tarragon, basil)
• 1 pint of reduced game stock (to cheat buy it from the supermarket!)
• 4 dice size knobs of butter 

 

1. Fry the shallots in 1 knob of butter and when they are soft (but no colour) add the Fleurie and boil until there is hardly anything left. 
2. Next add the stock, bring it to the boil and reduce to a thick consistency (the gelatine from the bones in the stock will help to do this).
3. Remove the pan from the stove and whisk in the 3 remaining knobs of butter.
4. Correct the seasoning and throw in the chopped herbs.

To assemble the dish

1. Heat a non stick frying pan and place the seasoned lamb into the pan after draining off any excess oil. 
2. Colour the lamb well on both sides and place in the oven at 180° for approx 8 minutes. 
3. Remove and allow to rest for 10 minutes.
4. Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
5. Place the potato cake in the centre of the plate with the roasted vegetables around it. 
6. Slice the lamb and place in a wheel shape on top of the potato cake. 
7. Balance the warm Ledstone beetroot and orange chutney on top of the lamb and spoon some jus around the edge of the plate.