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
- 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.
- 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.
- Leave the dough to rest for 5 minutes then shape into small dumpling-sized balls.
- 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.
- 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.
- 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
- Preheat the oven to 180C/gas 4.
- 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.
- Place the bread in a large roasting tin and cook for 10 minutes, until golden and crisp.
- Combine the lettuce leaves, cucumber, onions, capers, tomatoes, basil and anchovies.
- Dress the salad with the vinegar and remaining olive oil and season with sugar, salt and pepper.
- 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.
- For the steak coating, combine the breadcrumbs and black pepper with the salt.
- Dip the steaks in beaten egg white and coat them with breadcrumbs.
- 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.
- 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.
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
- Preheat the oven to 220C/gas 7.
- 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.
- 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.
- Push the stuffing into the lamb 'pockets' and tie with string to secure.
- Scatter with rosemary and thyme , and drizzle with a little olive oil, before roasting for 20 minutes.
- Reduce the heat to 190C/gas 5 and cook for a further hour.
- 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.
- When the lamb has rested, remove the string and carve across the leg, parallel to the bone; transfer to warmed dinner plates.
- 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
- 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.
- 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.
- With moist hands, shape the lamb into little sausage shapes and push onto the skewers.
- 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.
- 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
- Place all of the ingredients (minus the meat) into a bowl and mix well. Add the lamb and marinade for 3 hours or overnight.
- 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.
- Plate up and pour the hot marinade over.
- Serve with rice, salad ... or both.
Many thanks to Michael Scott for submitting this recipe.
