Food & Drink

Gluten Free Cornish (Style) Pasties

Northern Living - Gluten Free Cornish Pasty recipeSometimes is the simplest things you miss. A nice hot pasty on a cold day is a real homeless treat and you don't need to be all chefy to make them!

Ingredients:-

225g Gluten Free Multi purpose White flour

110g butter (soft)

1 medium beaten egg

1 tbsp cold water

beaten egg for brushing

Filling

1 medium potato, peeled and cut into ½ cm cubes

1 medium carrot, washed and cut into ½ cm cubes

1 onion peeled and finely chopped

Swede, peeled and cut into ½ cubes

250g lean braising steak, cut into ½ cm cubes

salt and pepper to season

Finishing

A beaten egg for brushing

A little extra GF flour for rolling out pastry

Method:-

Pastry

1. Place half the measured mix in a medium size mixing bowl with the other pastry ingredients.

2. Mix to a smooth paste using a fork. Add remaining mix and work together first using a fork and then by hand to bring together into a ball.

3. Knead on a work surface lightly dusted with a little more GF flour until completely smooth. Cling film and chill the pastry for 20 minutes. Knead again before rolling. Divide pastry into 6 equal pieces.

Filling

1. Preheat the oven 180C/160CFan / Gas Mark 4.

2. Dust the surface with GF flour and roll each piece into a circle approximately 14/15cm.

3. Divide the ingredients into 6, arrange the potato and swede along the centre of a pastry circle, season and top with the steak and carrot and onion, season again.

4. Lightly brush the outside edge of the pastry with egg then carefully bring up the edges to the centre to cover the filling.

5. Pinch or crimp between the forefinger and thumb of one hand and forefinger of the other to create a sealed crest over the top of the pastry. Repeat with the other pastry circles, place on a baking sheet.

6. Brush the pasties with beaten egg and cook for 1 hour reducing the heat to 160C/140C Fan / Gas Mark 3 after 40 minutes.

Rolled Rib-Eye Roast

New Year's Day Rolled Rib-Eye recipeNew Year's Day calls for something just a bit special. This could be just that!

Ingredients:-

1 large head garlic

1/4 cup extra-virgin olive oil

2 cups packed flat-leaf parsley leaves (from 1 large bunch)

1/4 cup packed fresh sage leaves

1 tablespoon red-wine vinegar

Kosher salt and freshly ground pepper

1 boneless rib-eye roast (4 to 5 pounds)

Method:-

1. Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic, exposing as many cloves as possible. Place garlic, cut-side up, on a piece of parchment-lined foil. Drizzle with 2 tablespoons oil, wrap tightly, and roast until cloves are tender, about 40 minutes. Let stand until cool enough to handle.

2. Squeeze garlic to push out cloves; transfer to the bowl of a food processor. Add parsley, sage, vinegar, and remaining 2 tablespoons oil. Process until smooth. Season with salt and pepper.

3. Arrange roast on a large cutting board, fat-side down, with short end toward you. Holding a long, sharp knife parallel to (and about 1 inch above) cutting board, make a shallow cut along length of roast, stopping about 1 inch from edge. Open roast to the side, and continue slicing until about 1 inch from next edge. Open to same side again, and continue slicing until roast is completely flat. Season meat all over with salt and pepper. Spread all but 2 tablespoons of garlic-herb mixture over meat. Roll meat up, starting from left side. (Fat cap should end up on top of roast.) Tie at 2-inch intervals with kitchen twine. Rub outside with remaining garlic-herb mixture. Let stand at room temperature 1 hour (or refrigerate, covered with plastic, overnight; bring to room temperature before cooking).

4. Preheat oven to 400 degrees. Place meat on a rack in a roasting pan and roast, rotating pan once, until meat is golden brown, 40 minutes. Reduce heat to 300 degrees and continue roasting until a thermometer inserted in thickest part reads 125 degrees, 50 to 60 minutes. Let rest at least 30 minutes before slicing.

Beignets

Beignets RecipeBeignets originated in France and are most probably the predecessor of our Dough Nuts. But they've done a bit of travelling and evolving over time.

Around 1763 the new French settlement in the New Orleans area was founded and understandably the settlers took with them tastes of home and recipes. 200+ years is quite some time for a recipe to adapt and be adapted and The New Orleans Beignet is arguably a great deal better than it's ancestors. But you don't need to visit the Mississippi delta area to enjoy them. You can make them with ease at home right here in Yorkshire!

Don't believe me? Here is the recipe:-

Ingredients:-

Serves: 10 

2 1/4 teaspoons dried active baking yeast

375ml warm water (45 degrees C)

100g caster sugar

1 teaspoon salt

2 eggs

250ml evaporated milk

875g 7 cups all-purpose flour

55g butter or margarine

1L vegetable oil for frying

4 tablespoons icing sugar

Method:-

1 In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk and blend well. Mix in 500g of the flour and beat until smooth. Add the butter or margarine, and then the remaining flour. Cover and chill for up to 24 hours.

2 Roll out dough 3mm thick. Cut into 6cm squares. Fry in 180 degrees C hot oil. If beignets do not pop up, oil is not hot enough. Drain onto kitchen paper.

3 Dust icing sugar on hot beignets. Serve warm.

Fad Diets, Food Intolerances and Auto-Immune Disorders - The differences...

Fad Diets, Food Intolerances and Auto-Immune Disorders - The differences...Fad Diets - We've all heard of The Atkins Diet, Nutra-Blitzing vegetables and fruits into a slurry and the latest fad, The Clean Diet. If the latter is a new concept to you, it's basically all of the above without the wheat, dairy or meat content. Hmmm Cabbage soup, sounds so appealing. So let's all be clear on this. These are clearly Fad Diets and are generally spawned by those wishing to sell products, gadgets or possibly books. Or idiots on the Internet who think it's fun to play with social trends.

Food Intolerances – This is where you has an intolerance to a specific ingredients. These might not be life long conditions and some cases are much worse than others. My step father had an issues with Sesame Seeds for a couple of years. In that he felt that his throat was closing and he was choking. So he stopped eating them, wisely. Only to find that the transient intolerance had passed after an unexpected meal out. So all is good. Peanuts on the other hand can cause death for some unfortunate folk. That's the worst end of the scale. There's not a great deal worse that can happen to you than having a great meal out and ending up dead. Well actually there is.....

Immune Disorders – The worst of the worst and not generally understood. Again it's probably best and least biased if I use a person example. Sue my partner has Coeliac Disease. In the simplest terms this means that if she eats anything with Gluten in it, in almost indeterminable proportions she will be violently ill for days, but also cause irrevocable damage to her intestines. This is because her immune system is in some way triggered to kill the Gluten. Unfortunately this also kills cells in her gut which cannot be replaced. Ever.

So what do I do? Firstly I eat the same diet as Sue. Not because I'm on a Fad Diet, but because cross contamination from my food could very well make her seriously ill. Strangely you can have a full and nutritious diets without wheat. It just takes a bit more planning. 

So next time you see that book. "38 deadly foods" or that Facebook post " 1000000 things to should eat - never" Think about the reasons why these people might be pushing these anti-science and unprovable ideas at you - Just a thought!

So if you see me with my glasses on looking at the small print on the back of packets. It's not that I've gone all "Fad" or making up some intolerance which I simply don't have. It's because I care about my partner. Don't judge me.

However. This is a note for those of you who might like to play with a "Clean" diet. Don't! Commercial GF breads are at best a very poor substitute. The Pasta can be acceptable, but you really need to know how to cook it and drain it in a very short time window. Pizza bases? Really why bother! If you are deluded in that way, just cook everything fresh and you might grow out of your Fad. But there will be another one just around the corner to sucker you.....

The Inn On The Green - Acomb - York

The Inn On The Green AcombThe Inn On The Green at Acomb in the outskirts of York has recently seen some real changes. Under new management, with a new chef and with an extended menu and opening times starting on Tuesday 4th June. The pub has recently had a complete refurbishment and now offers a modern bright open plan space for both drinkers and diners alike. 

Alongside the daily menu there is a great Sunday carvery, daily specials and regular entertainment.

Opening from 12 noon to 2pm Tuesday to Thursday and all day Friday to Sunday The Inn On The Green also offers a wide range of real ales, wines, cocktails and spirits.

To the rear of the pub there is an extensive beer garden which is very popular during the summer months and welcomes families and well behaved pets.

The Inn On The Green Acomb, The Green, Acomb, York, Yorkshire. YO26 5LL

Tel. 01904 790090

Facebook - https://www.facebook.com/innonthegreenacomb

Website - http://innonthegreenacomb.co.uk/

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