Mushroom and brie stuffed Yorkshire puddings
- Details
- Category: Selby Cuisine
- Created on Sunday, 28 June 2015 08:33
- Written by Northern Living
Good old Yorkshire puddings with a modern fusion twist. This recipe is also vegetarian
For the Yorkshire puddings: -
4tbsp oil
140g plain flour
4 eggs
200ml milk
Salt
Black pepper
For the filling: -
50g Quinoa
1/2 red onion, diced
3 cloves garlic, minced
150g mushrooms, diced
60g fresh spinach, roughly chopped
100g ricotta cheese
50g brie, diced
2tbsp parsley, chopped
4tbsp walnuts, roughly chopped
Pinch of ground nutmeg
Salt
Black pepper
Method
(1) Heat the oven to 230°C (Gas Mark 8 / 450°F). Pour a little oil into the bottom of four individual dishes - just enough to cover the bottom of each dish. Place the dishes on a baking tray, and put them in the oven to get the oil hot.
(2) Make your Yorkshire pudding mixture. Measure the flour into a large bowl, and whisk in the eggs. When it's well-mixed, add the milk a little at a time, whisking well to remove lumps. Season with salt and pepper.
(3) Distribute the Yorkshire pudding batter evenly between the four dishes, and put them straight back into the oven - make sure there's plenty of room above them for them to rise. Leave to cook and rise for 20 minutes.
(4) While the Yorkshires are cooking, prepare your filling. Put the quinoa in a pan to boil - it should take about 15 minutes or so, until it is soft and the spiral-shaped germ has detached. Cook the red onion, garlic and mushrooms in a large frying pan over a medium heat for 5-10 minutes, until soft (I water-sautéed mine, but you can add a little oil if you need to). Add the spinach, and cook for a further 2-3 minutes until wilted.
(5) The filling can now be completed by simply combining all the ingredients - the cooked (and drained) quinoa, sautéed vegetables, ricotta, diced brie, parsley, walnuts, nutmeg, and plenty of seasoning. Add these to the pan with the vegetables and cook over a medium heat for several minutes until everything is warm and the brie is nicely and melted.
Venison Steaks with, Juniper, Black Pepper and Garlic
- Details
- Category: Selby Cuisine
- Created on Monday, 22 June 2015 15:41
- Written by Northern Living
Venison steaks with, Juniper, Black Pepper and Garlic – Suitable for a Weight Watchers / Low fat diet.
Ingredients:-
1 Venison Steak per person
3 Teaspoons of Juniper Berries
3 Teaspoons of Black Peppercorns
2 Cloves of Garlic
Onions & Mushrooms
Wine (To Taste)
Gin (To taste)
Method:-
(1) In a Pastel & Mortar or processor break up the Juniper berries, black peppercorns & garlic, slightly.
(2) Coat the venison steaks & add a splash of red wine & Gin.
(3) Leave to marinate about an hour.
(4) Pan fry very hot for a couple of minutes each side, leave to rest & use the juices to fry off the onions & mushrooms. Add a splash more wine.
Recipe suggested by Allison Whitton from The Selby Cuisine Facebook Group ( https://www.facebook.com/groups/202727156567960 )
Bacon Wrapped Monkfish
- Details
- Category: Selby Cuisine
- Created on Tuesday, 16 June 2015 11:05
- Written by Northern Living
Ingredients:-
400g monkfish tail, sliced into 2 fillets
2 sprigs fresh thyme, leaves stripped
12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon
2 large tomatoes, halved
3-4 tbsp vinaigrette
Method:-
(1)Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction.
(2)Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly. Heat the grill for 3-5 mins. Place the monkfish on it, with the bacon joins underneath.
(3)Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress with the vinaigrette, sprickle with thyme and any pan juices and divide between four plates. Nice with baby new potatoes and maybe sautéed onions and wild mushrooms.
Italian Style Stuffed Squid
- Details
- Category: Selby Cuisine
- Created on Saturday, 06 June 2015 15:33
- Written by Northern Living
The original recipe said feeds 3 to 4. Pygmies maybe. Serve 2 as a main course! The squid we often see in the super markets in this country are tiny compared to those available nearer to the Mediterranean.
Ingredients:-
6 medium squid
1⁄4 cup Progresso Italian-style fine bread crumbs
2 tablespoons fresh parsley leaves
2 teaspoons fresh parmesan cheese
2 teaspoons minced garlic cloves
1 egg
salt and pepper
2 garlic cloves
1 (8 ounce) can diced tomatoes
1 teaspoon basil
1⁄2 teaspoon ground oregano
1⁄2 teaspoon ground rosemary
1⁄4 cup green pepper
1⁄4 cup dry white wine
Method:-
(1) Clean squid or tubes and pat dry with kitchen role. This just makes them a little easier to handle.
(2) If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.
Blend well, add salt and pepper to taste.
(3) Cup the squid body in one hand open end up and squeeze the stuffing mixture loosely into each squid tube. Do not over stuff because the squid will shrink during cooking.
(4) Add remaining oil to a frying pan large enough to hold squid in a single layer.
(5) Heat oil and cook sliced garlic until lightly softened. Arrange the squid in oil and brown all sides lightly.
(6) Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.
(7) Serve whole or sliced, alone or with pasta.
Moroccan Style Lamb Rump
- Details
- Category: Selby Cuisine
- Created on Sunday, 03 May 2015 11:57
- Written by Northern Living
Ingredients:-
4 x 7oz lamb rumps
150g x couscous
zest of 1 lemon
50ml x olive oil
cayenne pepper
40g x sultanas
cumin
20gsweet chilli sauce
5g coriander
Method:-
1. Marinate lamb in cumin, sweet chilli sauce, coriander, cayenne, lemon zest and olive oil.
2. Add some lemon zest and olive oil to the dry couscous, add boiling water about 50ml at a time and stir in with a fork.
3. Add water very slowly until the couscous is al dente, then rub between your fingers until individual particles are fluffy.
4. Seal the lamb in a pan and roast for approx 9 minutes at 200C.
5. Rest for 3 minutes and carve.
6. Add water to juices in the pan, reduce for sauce.
Serves four
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