Venison Steak and Mushroom Pie Recipe

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Category: Food & Drink

Created on Saturday, 10 January 2015 07:31

Written by Northern Living

A slightly luxurious take on steak and ale pie. Serves 6 with two individual pies each.

Pie Ingredients:-

6 ounces bacon, cut into 1/2-inch pieces

Olive oil

1 1/2 pounds venison meat or beef chuck or sirloin, cubed

1 teaspoon paprika

¼ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

1 1/2 cups chopped onions

2 teaspoons minced garlic

8 ounces button mushrooms, wiped clean, stems trimmed, and sliced

salt  and pepper

3 tablespoons all-purpose flour

2 teaspoons Worcestershire sauce

1 (12-ounce) bottle dark beer / stout

2 cups beef stock

1 bay leaf

1 tablespoon chopped parsley

2 teaspoons fresh thyme

pastry dough (See below)

Phyllo Pastry (Bought if absolutely fine)

3-4 tablespoons butter, melted

Method:-

(1) In a large skillet, cook the bacon over medium-high heat until browned. Transfer with a slotted spoon to paper towels to drain.

(2) Season the beef with the paprika, cayenne pepper, dried oregano, dried thyme, salt, and pepper. Pour off the bacon fat and add about 2 tablespoons olive oil and heat the pan over medium. When hot, add the beef (in batches, if necessary to prevent overcrowding). Cook until brown on all sides, about 5 minutes. Remove from the pan and add the onions, adding more olive oil as needed. Cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until wilted and starting to brown, 4 to 5 minutes. Add the salt, pepper, flour, and Worcestershire, and stir well. Cook, stirring, for 2 minutes. Add the beer and stock, and stir to deglaze the pan. Bring to a boil and add the bay leaf, parsley, thyme, cooked bacon bits, and return the meat to the pan. Lower the heat, cover, and simmer gently, stirring occasionally, until the meat is tender, about 1 hour. Remove from the heat, discard the bay leaf, and adjust the seasoning, to taste.  Allow the beef stew to cool and then refrigerate at least four hours or over night.

(3) Preheat oven to 350 degrees. Roll out the pastry crust on a lightly floured surface. Using a round cookie cutter, or the rim of a glass, cut out the pastry dough and place each round into a muffin tin. The pastry should be just large enough to to come up to the top of the muffin tin. Fill each pastry shell with the cold stew and refrigerate.

(4) Unroll the phyllo dough and place a damp cloth over the top to keep from drying out. Using one sheet at a time, place on work surface and brush with melted butter. Add another sheet and brush again with melted butter, until you have used five to eight sheets. Using a slight smaller cookie cutter, cut out twelve tops. Place one on top of each pie and crimp around the edges. Don’t worry if each one is slightly different. Brush each top with the remaining butter

(5) Put the pies in the oven and bake for 20-30 minutes or until golden on top. If the phyllo dough gets too brown cover with aluminum foil and continue to cook.

Pastry Dough Ingredients:-

1 1/3 cups all purpose flour

1 stick butter, chilled and cut into 1/4 inch pieces

1 tbsp ice water

1 large egg

1/8 tsp salt

Method:-

Sift flour and salt into a bowl, add butter pieces and blend with your fingertips until the flour mixture looks like course meal. In a separate bowl, add egg and water and beat well. Add egg and water mixture to flour and stir with a fork until the dough just starts to come together. Pour dough out onto a sheet of plastic wrap and shape into a disk. Wrap the dough and refrigerate it for at least 30 minutes. The longer the better. This dough can remain refrigerated for up to 3 days before use.

Swordfish Bagnara Recipe

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Category: Food & Drink

Created on Wednesday, 07 January 2015 08:59

Written by Northern Living

An exquisite swordfish recipe - Steamed swordfish Bagnara.

Ingredients:-

Swordfish 2 pounds steak, 1¼ inch thick, with skin

Extra-virgine olive oil ½ cup

Lemon 1, thinly sliced

Capers 5 tablespoons drained

Garlic 4 plump cloves, peeled and thinly sliced

Sea Salt 1 teaspoon

Dried Oregano 1 tablespoon

Fresh Parsley 1½ tablespoons, chopped

Method:-

You will need a  baking dish, 10 by 15 inches, or similar size; a roasting pan large enough to hold the baking dish inside it (on the rack); a sturdy flat metal baking/roasting rack to fit inside the roasting pan.

(1) Heat the oven to 425◦F 220C. Cut the swordfish steak into six serving pieces.

(2) Pour the olive oil into the baking dish, and scatter in the lemon slices, capers, and garlic.

(3) Turn the lemon slices over to coat them with oil, and gather them on one side of the dish.

(4) Season the swordfish pieces on both sides with salt, lay them in the dish in one layer, and turn each one over several times to coat it with oil on all the surfaces.

(5) Distribute the lemon slices on top.

(6) Meanwhile, bring a pan of water to the boil. Set the baking rack in the big roasting pan, and pour in boiling water to the depth of an inch, 2 1/2 cm.

(7) Put the dish of swordfish on the rack in the roasting pan, and tent the big pan with a large sheet (or two) of aluminum foil.

(8) Carefully set the covered pan in the oven, and bake just until the swordfish is cooked through, about 10 to 12 minutes.

(9) Remove the foil, and lift the baking dish from the pan and out of the oven.

(10) Crumble the oregano over the hot swordfish and into the pan juices, then sprinkle the parsley over all.

Serve  placing each piece of swordfish in a warm shallow bowl and spooning over it some of the cooking juices.

The George and Dragon West Haddlesey

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Category: Food & Drink

Created on Monday, 05 January 2015 13:54

Written by Northern Living

At the The George and Dragon in West Haddlesey we offer everything you could expect from a traditional vilage pub. Great tradition ales, home cooked quality dishes and it goes without saying, a warm welcome. The George & Dragon has been at the centre of village life in West Haddlesey for well over a hundred years. In more recent years we are proud to have received awards such as Community Pub of the Year and the Trip Advisor certificate of excellence 2013 - 2014

Landlords Paul and Shirley Torkington have owned the pub for over 8 years and  offer villagers and visitors alike a warm and welcoming atmosphere, a number of fantastic real ales from local brewers and a great selection of home-cooked pub food. We also have free wi-fi available for all our guests.

Our daily specials are available from Wednesday to Sunday and include dishes such as Steak Port & Stilton Pies , Spicy Chicken Lasagne , hot Indian Platters etc.

"Each week we offer a selection from the following - Tenner Thursday - Were two can enjoy a three course meal for only £20

Homemade Starters

Fish Cakes

Tandoori Masala Chicken Goujons with salad and dip

Battered Fresh Mushrooms with garlic mayonnaise and salad

Homemade Soup

Chicken or Fish goujons

Paté

Homemade Mains

New Chinese Beef or Chicken Curry served with Prawn Crackers

Mediterranean Chicken stuffed with soft cheese, sun dried tomatoes wrapped in pancetta with salad and rice

Assorted Steal pies – Onion, Mushroom or ale served with chips or mash / roasts and vegetables

Spicy Chicken kebab with chips, salad and coleslaw

Dragon Combo – Potato wedges, onion rings, garlic mushrooms, Chicken goujons, salad and dip

Homemade Desserts – Served with either Ice Cream, Custard or pouring cream

Apple or blackberry crumble

Baileys Meringue sundae

Assorted chocolate cheesecake – Malteeser, Chocolate Orange, Mint

Sponge and custard

Chocolate Fudge

Jam Slice

New Ginger, Banana and Toffee trifle

Banana split"

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

01757 228198

http://www.thegandd.co.uk

Blackpudding, Goats Cheese and Carmelised red Onion Savoury Crepé

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Category: Food & Drink

Created on Sunday, 04 January 2015 08:58

Written by Northern Living

A modern take on the crepé - bursting with flavours

Ingredients:

1 ring of slim Blackpudding

100g soft goats cheese 

Apple relish (you can use tomato relish, or leave this out altogether as the caramelised onions are sweet enough)

For Buckwheat Crepes:

100g buckwheat flour

250ml-300ml water

1 pinch salt

Caramelised Red Onions:

2 red onions

1 heaped tablespoon brown sugar

1 large glug of balsamic vinegar

Method:-

1.  Stir the water into the flour and salt until mixed through and put in the fridge for an hour or two, or overnight.

2. For the caramelised onions finely slice the onions into rings and cook in a frying pan with some olive oil until soft. Then add the sugar and balsamic vinegar and stir until reduced. Set aside.

3. Slice your black pudding and frying in a little oil for a minute on each side, then set aside. I broke up the black pudding a little with the back of a wooden spoon so that I would have lots of little bites of pudding rather than full discs.

4. Pour a ladle of your crepe batter on to a lightly buttered fying panover a medium high heat. Fry for a minute each side, when done set down on to your plate. Spread a small teaspoon of apple relish over the crepe, then a heaped tablespoon of caramelised onions, then break a few pieces of goats cheese and blackpudding over the top. Fold in a quarter, or just half if there’s too much filling! Eat straight away.

Courtecy of Clonakilty Blackpuddding