Food & Drink

Pumpkin Seed Brittle

Pumpkin Brittle RecipeAre you wondering what to do with all those seeds from the inside of your Pumpkin? Don't just throw them away, some people think they are the best part!!


1 teaspoon vegetable oil, plus additional for coating

7 ounces hulled pumpkin seeds (these are the green ones)

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 pound 6 ounces granulated sugar

12 ounces water


(1) Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.

(2) Line a half sheet pan with a silicone baking mat.

(3) Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

Superb Herb batter Toad-In-The-Hole with Beef & Tomato sausages

Superb Herb batter Toad-In-The-Hole with Beef & Tomato sausagesSuperb Herb batter Toad-In-The-Hole with Beef & Tomato sausages


3 large eggs

240 ml whole milk

240 ml all-purpose flour

1/2 Tea Spoon of salt

15 ml chopped fresh parsley

15 ml chopped fresh chives

10 ml chopped fresh sage

10 ml chopped fresh thyme

80 ml clarified butter or 80 ml pan dripping, from a beef roast

8 Hand made Beef & Tomato sausages - (You can buy these on-line here)

Optional - Packed of stuffing mix to make stuffing balls (Mix with boiling water and form into balls)


(1) Fry the sausages gently in a little oil until cooked but don't crisp too much. Set aside

(2) In a medium bowl, whisk eggs to blend. Gradually whisk in milk.

(3) Sift flour and salt into egg mixture and whisk until well blended and smooth.

(4) Whisk in all herbs.

(5) Let the batter stand at room temperature for 30 minutes

(6) While the batter is resting, preheat the oven to 450°F.

(7) Re-whisk the batter before using and transfer to large measuring cup.

(8) Heat an oven proof deep sided bish or cassarole in the oven for 10 to 15 minutes

(9) Pour the drippings or melted butter in.

(10) Return pan to oven for about 6 to 8 minutes.

(11) When the dripping or butter is smoking hot pour in the batter mixture.

(12) Add your sausages gently so they float. (Add your stuffing balls if you are using them)

(13) Bake until puddings are golden and puffy, about 12 to 15 minutes.

Up-coming seasonal events at The George & Dragon - West Haddlesey

October Beer Festival at The George & Dragon, West HaddleseyThe George and Dragon at West Haddlesey near Selby have some great events over the next couple of weeks.

Friday and Saturday the 16th and 17th of October sees the 8th October feast Beer Festival which starts at 5pm on Friday with live band Harkins bike ( local brayton band ) On the Saturday entertainment is provided by Haddleseys The New Schmoo & friends. The beer festival has at least 10 Real Ales available accompanied by outside food.

On Satuday the 31st of Ocober their Halloween night has local band Spike & Lucy for your entertainment.

The George and Dragon have an outstanding reputation for their home made food in the area. There 'Tenner Thursday' and Sunday lunches are always a great hit with people traveling from quite some distance on a regular basis.

The George & Dragon, Main Street, West Haddlesey, Selby, North Yorkshire YO8 8QA 

Tel. 01757 228198

Sunday Lunch from around the World - Costa Rican Style

Sunday Lunch from around the World - Costa Rican StyleSweet Spice rubbed Swordfish steak with Gello Pinto and fried sweet Plantain.

No one who’s ever visited Costa Rica is likely to forget Gallo Pinto, and those who haven’t visited rarely understand how people can be so enamored of rice and beans. The locals look at you like you’re a little insane if you ask how to make it; sort of like if you asked a Yorkshire man how to make a cup of tea. Combined with this sweet spicy swordfish steak you have the foundations for a meal you might not expect everyday, So Sunday lunch it is!

Swordfish Steak Ingredients:-

1teaspoon ground cumin

1 tablespoon sugar

1⁄4 teaspoon garlic powder

1⁄4 teaspoon ground ginger

1⁄2 teaspoon thyme

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

4 (6 ounce) swordfish steaks

1 tablespoon olive oil

Clopped fresh Coriander to garnish


(1) Combine spices in small bowl.

(2) Sprinkle mixture evenly over swordfish steaks, then lightly rub it in.

(3) Heat oil in large frying pan over medium high (maintain this heat throughout cooking).

(4) Add fish and cook 3 to 4 minutes on each side, or until fish is no longer translucent in center.

(5) Remove from the pan and serve immediately.

(6) sprinkle with coriander

Gallo Pinto Ingredients:-

1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried.

8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!

1 small or medium onion

½ small red or yellow sweet pepper (optional)

3 cups (700 ml) chicken stock

2 cups (350 ml) white rice

½ teaspoon (2.5 ml) salt

1 Tablespoon (15 ml) vegetable oil

1-3 Tablespoon oil to fry the Gallo Pinto


(1) If beans are dried, cover with water and soak overnight, if they are “fresh” (still dried, but only from laying out in the sun like they do in Costa Rica), just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).  Add salt.

(2) Chop cilantro, onion, and sweet pepper very fine.

(3) Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add the chicken stock, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in other favorites like tamales.

(4) Once the rice and beans are cooked you can refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.

(5) Keep a significant amount of the “black water” with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavor. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving.

In Guanacaste they sometimes use small very hot red peppers instead of or in addition to the sweet. Some people add a tablespoon or so of salsa Lizano or Chilera to the beans while they’re cooking. Our friend Mercedes always simmered the beans very slowly all-day and preheated the water or chicken broth for the rice.

Serve your swordfish steaks and Gallo Pinto with fried ripe Plantain.


The Castle Inn Cawood

The Castle Inn Cawood - in the village of Cawood between York and Selby, The Castle Inn offers a warm and friendly welcome to all. With freshly prepared food, using only the best local produce, their new chefs, Ben and Joe, aim to create great pub food, and also something a little bit special, on the A Le Carté menu.

They have a caravan park to the rear of the pub which accomodates 18 caravans for medium to long term stays. Fascilities include electrical hook-ups, dedicated shower and toilet fascilities and site wide wi-fi access. Full details are available on their website (below), where you can also request a pitch reservation.

Their menus including the general pub menu and their very popular A Le Carté menu. The sweets are works of art, you'll hesitate to eat!

The Castle Inn -  Castle Inn, 7 Wistowgate, Cawood, Selby, North Yorkshire YO8 3SH 

01757 268324 



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