Food & Drink

Salmon-Stuffed Crab Cakes

Salmon-Stuffed Crab CakesIngredients:-

1 pound fresh crabmeat
1/4 cup finely chopped sring onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 ounces smoked salmon
1 cup breadcrumbs
1/4 cup olive oil
Tartar Sauce


Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Tartar Sauce.

Orange, Poppy Seed and Milk Chocolate Biscuits

Orange, Poppy Seed and Milk Chocolate BiscuitsThese tasty biscuits are easy to make and perfect for when your little ones want to get into the kitchen and bake their own sweet treat. The biscuit mix can be cut into any shape you fancy for a rainy day bake or special occasion. Plus the little hands will enjoy decorating the biscuits with milk chocolate, which perfectly complements the zesty combination of orange and seeds, introducing them to new textures and flavours.

Preparation time: 30 minutes
Baking time: 10-12 minutes
Makes: 20 approx.


Oven Proof baking tray
1 litre glass mixing bowl
Wooden spoon
Cling film
Rolling pin
6cm fluted biscuit cutter
Non-stick baking parchment
Cooling rack
Small saucepan
0.5 litre glass mixing bowl, which will sit on the top of the pan


175g unsalted butter, soft
75g golden icing sugar
The freshly grated zest of 1 orange
A drop or two of orange extract
15g poppy seeds
15g sesame seeds
225g self-raising flour
75g milk chocolate

Method -

In a bowl beat together the butter and icing sugar.
Add the lemon zest and extract and poppy seeds and mix these in
Gradually add the flour and stir together until you have added it all and you have a well-combined, smooth biscuit dough.
Shape the dough into a disc, wrap in cling film and chill in the fridge for around 20 minutes.
Now preheat your oven to 160°C.
Roll out the dough on a lightly dusted worktop to around 5mm thick.
Dip your cutter in flour and cut out the biscuits, carefully transfer onto your lined baking tray.
Bake the biscuits for 10-12 minutes, until pale gold (you can roll and bake in batches).
Leave the biscuits on the tray for 5 minutes to let them firm up a little, then carefully transfer to a wire rack to cool.
Break your chocolate into pieces and place in your small bowl which is sitting over a pan of gently simmering water- don’t let the water touch the bottom of the bowl, or boil (you could melt the chocolate in the microwave on a very low setting).
When the biscuits have cooled, put some extra baking paper under the cooling rack and use a spoon to splatter and drizzle over the melted chocolate then let this set.

Selby Food & Wine Festival 2014

Selby Food & Wine Festival 2014The all new Selby food and Drink Festival will be taking place outside Selby Abbey on Saturday 12th July

This will be the third Selby Food & Wine Festival, the first two having been much smaller affairs than what's planned for this year. Previously the event was held at Selby Town Hall and hosted by Richard Sharp of Mollie Sharp's Cheese & Deli, a local shop in Selby. This year, with the formation of the Selby Food Festival Committee and the great cooperation of Selby Town Council and other sponsors, it has been possible to expand the event to the town centre. We are working hard to bring as many exciting, quality food outlets to the town on the day and look forward to a great turnout from the people of Selby and those from future away.

With confirmed exhibitors including Yorkshire Ales, Ultimate English, Chilli Jam Man, Yorkshire Rapeseed Oil, Osteria 23 Delicatessen, Raisthorpe Manor, Masons Yorkshire Gin, Davill's Bakery, Salt's Catering, Round Green Farm Vension, Ostrich Direct, Mrs Shah's Food Company, Lymn Bank Farm Cheese, Rose Cottage Pantry and Saints & Sinners Preserves – this years festival promises to be a great day out for all the family.

In the afternoon the food gives way to the wine, as it were...

The Wine Festival - Wine Tasting Event

Come and try some excellent wines from across the globe. The event will run from 4pm onwards at Selby Town Hall. Many wines on offer by the glass - you get to taste a range of great value everyday styles to premium examples. Entry is just £5.

Cheese and Antipasti platters will be available and there will be live music and entertainment. From 4pm until 10pm. A great evening guaranteed.

Selby Market,
Outside The Abbey,
North Yorkshire

Cheshire Pork Pie

Cheshire Pork PieSubmitted by Mary J.


1 lb. Pork tenderloin
2 tbsp. butter
¼ tsp.salt
¼ tsp. nutmeg
1 tsp. pepper
2 large Granny Smith apples
2 large MacIntosh apples
2 Tbsp. sugar
½ cup white wine


Preheat the oven to 350°.
Remove one piece of dough from refrigerator and let stand until soft.
Lightly flour your work surface and roll out dough into a 12-inch circle. Then, wrap the dough around the rolling pin to transfer into a 9-inch pie pan. Unwrap the dough from the rolling pin into the pie pan, making sure the dough is form-fitted to the pan. Allow the dough to overhang the lip of the pan. Return pie pan with dough to the refrigerator until it is needed.

Slice the tenderloin into round slices that are ¼ inch thick. Season with salt, nutmeg and pepper. Sear the slices in a frying pan with butter and set aside.
Peel, core and quarter the apples. Cut the quarters into slices that are ¼ inch thick.

Retrieve the pie pan from the refrigerator. Fill the pie by alternating layers of pork, apples and sugar. When the pie is filled, lay the butter over the filling. Pour in wine.

Lancashire Cheese, Pork and Black Pudding Tart

Lancashire Cheese, Pork and Black Pudding TartSubmitted by Mary J.



500g plain flour
250g salted butter
1 large egg
1 tsp of water


300g pork mince
200g Lancashire black pudding
2 large potatoes
500g grated Lancashire cheese
Chopped sage about 6 leaves
Clove of chopped garlic
5 eggs
Salt and pepper
200ml full fat milk
150ml double cream
Butter for tart case


1. Cube the butter and add to the flour.
2. Rub the butter and flour together through your fingers to create bread crumb texture.
3. Add the egg and water and roll into a ball and place in the fridge to rest for at least an hour.
4. Preheat the oven to 160c.
5. Take the pastry and roll out the pastry to fit an 8 inch tart case.
6. Rub butter around the tart case and sprinkle with flour to avoid the pastry sticking.
7. Place the pastry into the case and press the pastry into the edges making sure there are no holes.
8. Place some grease proof paper in the centre and fill with baking beans and blind bake for 30-40 mins.
9. Whilst the case is in the oven put a pan of salted water on the stove and bring to the boil.
10. Slice the potatoes very thinly and blanch until tender in the water then take them off and drain.
11. Place the pork mince in a bowl and add the garlic and chopped sage leaves with a little seasoning.
12. Slice the black pudding thinly and mix the eggs with the milk and cream.
13. When the case is out of the oven spread the pork mince along the bottom of the case.
14. Then put a layer of potatoes and follow with a layer of black pudding seasoning each layer.
15. Then pour over the egg mixture into the tart filling till almost to the top and put the grated cheese on top of the tart.
16. Place the tart in the oven on 160 degrees for about an hour till the egg is cooked and the centre is piping hot.



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