Mutton Leg Roast Recipes - Taste Dar

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Category: Food & Drink

Created on Monday, 04 May 2015 11:46

Written by Northern Living

A classic South Asian mutton leg roast recipe. This roast can be the perfect main for a larger party, you just need to marinate the mutton leg and then leave it to cook.

Prep Time:

15 – 20 Mins + Marination time

Cook Time:

3 Hour 

Serves:

8 – 10

Ingredients:

Mutton leg 1, ½ kg

Onions 2

Tomatoes 4

Red chili 2 tbsp or to taste

White cumin 1 tbsp

Ginger 1 tbsp

Garlic 1 tbsp

Green chilies 4 to 5

Salt to taste

Allspice powder 1 tsp

Oil as required

Scrubbed potatoes

Water as required

Cooking Directions:

1.Place the mutton leg in a heat proof dish and gently prick it with a knife.

2.Heat oil in a pan and saute the onions.

3.Now add tomatoes, red chili, cumin, ginger, garlic, green chillies and salt, then simmer for a while.

4.Marinate mutton leg in this mixture overnight

5.Prick the mutton leg with a fork.

6. Please your scrubbed potatoes in a large casserole and place the mutton leg over them. Pour a marinate over the meat.

7.Cover and roast at 160C for up to 3 hours until very tender. Turn over once.

8.Serve your mutton leg roast in a serving platter with the potatoes and sprinkle allspice over it.

Peanut Butter Ceesecake

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Category: Food & Drink

Created on Wednesday, 22 April 2015 08:08

Written by Northern Living

This irresistible cheesecake is the perfect indulgence for peanut butter fans

Ingredients:-

For the base

50g butter

175g pack peanut cookies

For the filling

5 gelatine leaves

500g tub ricotta

175g smooth peanut butter

175g golden syrup

150ml milk

To decorate

270ml pot double cream

2 tbsp soft brown sugar

1 bar peanut brittle, crushed

Method:-

(1) Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.

(2) Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.

(3) Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.

Seared duck breasts with soy, honey and ginger

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Category: Food & Drink

Created on Tuesday, 21 April 2015 06:35

Written by Northern Living

Ingredients:-

2 Duck breast fillets

1 Pinch salt

1 Pinch cayenne pepper

1 Pinch freshly ground black pepper

125ml Chicken stock

2 Tablespoons honey

2 Tablespoons soy sauce

2 Tablespoons rice wine

1 Tablespoon grated fresh root ginger

1 Teaspoon tomato puree

1 Pinch chilli powder

1 Teaspoon lime juice

Method:-

Preheat oven to 200 C / Gas mark 6.

(1) Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne and black pepper.

(2) Preheat an ovenproof frying pan over medium-high heat. Lay the breasts in the pan skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the pan. Turn the breasts over and cook for 1 minute.

(3) Place the pan into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 70 C for well done, or until the breasts reach desired level of cooking.

(4) Remove the duck breasts from the frying pan and cover with aluminium foil. Set aside to rest. Pour off excess fat from the frying pan. Place the stock, soy sauce, rice wine, ginger, tomato puree, chilli powder and lime juice in the frying pan. Whisk the sauce over high heat, bring to the boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

The Fish Shop – Wistow, Near Selby. North Yorkshire.

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Category: Food & Drink

Created on Saturday, 11 April 2015 10:56

Written by Northern Living

In the heart of the village of Wistow between Selby and York, The Fish Shop has an outstanding reputation with people traveling some considerable distance on a regular basis. They have an extensive menu for a village fish and chip shop and since it was taken over a little over a year ago by Arty Laws and his wife they have increase the range available and added some interesting and unusual specialities. You've heard about the battered Mars bar, how about a batter Cream Egg?!

The menu includes everything you might expect from a village chippy plus Southern Fried chicken and a range of pizzas.

From Tuesday 14th of April 2015 they will be offering a range of specials for those who suffer from Coeliacs disease or are wheat intolerant. A new separated bank of fryers and a segregated serving area means there is no possibility of cross contamination. They have also been awarded 5 stars food hygiene certification by Selby District Council.

Opening times are as follows:-

Monday 4pm to 8pm

Tuesday 11am to 1.30pm and 4pm to 8pm

Wednesday 11am to 1.30pm and 4pm to 8pm

Thursday 4pm to 8pm

Friday 11am to 8pm

Saturday 11am to 1.30pm

Located on the B1223 in Wistow between Selby and York. You can ring your orders in on 07919 917325 for rapid collecting.