Lacto-Fermented Baby Marrow

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Category: Food & Drink

Created on Friday, 07 September 2018 11:47

Written by Northern Living

Lacto-Fermenation is one of the oldest food preservation methods still regularly used. It is not Witchcraft or Sorcery and it's effective tasty and pretty much bullet proof. If it tastes good, then it's good. Plus the resultant pickles have the benefit of home made probiotics. Lacto-Fermentation has nothing to do with dairy products, the lacto refers to lactic acid. All fruits and vegetables have beneficial bacteria such as Lactobacillus on the surface. In an anaerobic (oxygen-free) environment, these bacteria convert sugars into lactic acid, which inhibits harmful bacteria and acts as a preservative. It's also what gives fermented foods their characteristic sour flavour. The earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent -and nearly every civilization since has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the ubiquitous sauerkraut.

This recipe uses immature marrow as it's been quite a year for marrow in the Yorkshire area, but the season is coming to an end and you might find yourself with quite a number of small marrows which either are unlikely to ripen, or you've simply had you fill of their fully grow kin! But be adventurous, almost any vegetable can be Lacto-Fermented.

Ingredients:-

• 8 small Marrows thinly sliced into rounds
• ¼ of a medium sized red onion thinly sliced
• 3 garlic gloves smashed
• 2 teaspoons of grated ginger
• About a pint of water
• 3 tablespoons of Sea Salt. Table salt will do but the anti-caking agents will result in a cloudy solution before the process is completed.
• ½ teaspoon ground turmeric
• Large airtight jar

Method:-

(1) Thinly slice the Marrow into rounds (Use a mandolin to get a nice even slice, but don't slice the ends off your fingers! Or in my case the palm of your hand – Don't ask...).

(2) Add the Marrow rounds to a large jar or split between smaller jars.

(3) Add the red onion, garlic and ginger.

(4) Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.

(5) Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.

(6) Pour the brine into the jar with the Marrow etc. There should be enough to submerge the Marrow under the brine. If not, make more brine and add it to the jar.

(7) Seal the jar and store in a cool, dry place away from direct sunlight for 3-7 days.

(8) Once the brine is cloudy, try a Marrow to see if it's ready. It should be sour and smell like pickles.

(9) Provided that the contents are submerged your pickle will last for months. Although this is unlikely unless your really don't like pickles. If this is the case you might ask yourself why you made them in the first place!

Savoury Pancake

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Category: Food & Drink

Created on Tuesday, 13 February 2018 09:35

Written by Northern Living

Who said pancakes have to be sweet? How does horseradish, smoked salmon and dill added to American buttermilk pancakes sound?

Ingredients:-

150g plain flour

½ tsp baking powder

½ tsp cream of tartar

1 tbsp caster sugar

2 large free-range eggs, separated

284ml carton buttermilk

Knob of butter for frying

1 tbsp horseradish sauce

200g quality smoked salmon

Fresh dill sprigs and lemon wedges to serve

For the dill sauce

1 large free-range egg yolk

1 tbsp white wine vinegar

1 tbsp dijon mustard

Generous ½ tbsp caster sugar

150ml sunflower oil

Small bunch fresh dill, quite finely chopped

Juice ½ lemon (optional)

Method:-

01.Mix the flour, baking powder, cream of tartar, sugar and a large pinch of salt in a large bowl. Make a well in the centre, then add the egg yolks and horseradish and stir. Slowly pour in the buttermilk, stirring constantly, to form a smooth, thick batter. 

02.To make the dill sauce, put the egg yolk, vinegar, mustard, sugar and a large pinch of salt into a mixing bowl and whisk using an electric mixer until a foam is beginning to form. Slowly pour in the oil in a thin stream, whisking to thicken (it should have the consistency of hollandaise). Once you’ve added all the oil, stir in the dill, then taste and season with lemon juice if you like. Set aside.

03.In a separate large, spotlessly clean bowl, whisk the egg whites using an electric mixer until they form soft, floppy peaks. Using a metal spoon or balloon whisk, gently fold the whites into the pancake batter, starting with a tablespoon, then adding the rest in 2 additions, for a light, fluffy batter. 

04.Heat a large frying or crepe pan and lightly grease with butter. Add of ladle of batter into the hot pan, spaced out, then smooth them down so they’re around 10cm wide and 1cm thick. Cook over a low-medium heat for 2-3 minutes until golden underneath, then flip and repeat until fluffy and cooked through. Keep warm in a low oven while you make the rest, then add your topping and enjoy. 

05.Stack a few pancakes on top of each other, top with ruffles of smoked salmon and drizzle with some dill sauce. Garnish with more fresh dill, lemon wedges and a good grind of black pepper. 

The Cornish Bakery - York

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Category: Food & Drink

Created on Saturday, 03 February 2018 12:34

Written by Northern Living

“The Cornish Bakery is where to come for proper local pasties, beautifully buttery French pastries, hand-roasted coffee and speciality breads. All prepared and served with passion, innovation and energy, all with the aim of helping you achieve your own Cornwall state of mind, wherever you are. We’ve been immersed in this diversity ever since our founder, Steve Grocutt, opened his first store in Mevagissey, where the pasties won over hard-to-please locals.  And we’ve been growing ever since, not just surprising, delighting and communicating with our customers, but winning awards too. Our Cornwall state of mind has seen us scoop – among others – a Design Business Association (DBA) award, as well as a Food and Beverage (FAB) prize  for our interiors and, of course, being named makers of The World’s Best Pasty.”

The Pasty, Cornish or not, has a unique appeal. It is the ideal food on the go. That said just like anything else there is always room for improvement and the way The Cornish Bakery have approached this is more about the fillings than the pastry itself. I'm pretty sure originally in Cornwall when they were first invented the concept of some of the popular fillings available would have seemed a little strange:-

• The BLC
• Bacon Leek and Cheese
• The Award-Winning Traditional
• The Beef and Stilton
• The Travelling Empanada
• The Pork, Apple and Cornish Cider
• The Thai Chicken
• The Cheese and Onion
• The Vegetable
• The Spicy Chickpea and Potato
• The Sweet Potato and Feta
• The Curried Parsnip
• Or even The Apple, Rhubarb and Custard.

But trust me they work!

The Cornish Bakery, 6 Coney St, York YO1 9NA

Tel.01904 541413

http://www.thecornishbakery.com