Scrummy summer eating

Katie Taylor is undoubtedly best known to most Howdenshire Magazine readers as the owner of Drewton’s Farm Shop near South Cave. A passionate champion of locally-sourced food and drink, Katie also loves cooking and entertaining. Several years ago, she wrote a recipe book – By George…it’s Scrummy: The Country Cookbook – to help raise funds for The Leeds Teaching Hospital’s Lymphoedema Service. It’s a charity close to Katie’s heart because her son, George, suffers from the condition. Here, she shares some of her favourite summer recipes from the book: 

Baked pesto salmon

Serves four.

Ingredients:

50g basil leaves
150g pine nuts, toasted – see below.
One lemon
50g grated parmesan
100ml olive oil
Balsamic glaze
Salt and pepper
50g breadcrumbs 

Four salmon fillets

Method:

Pre-heat the oven to 190°C (gas mark 5).
In a food processor, quickly blend the basil leaves, toasted pine nuts, the zest of the lemon, parmesan, a generous slug of olive oil and a drizzle of balsamic glaze. You should have a nice thick chunky paste. If it looks too dry, then add some more oil.

Place the salmon in an oven dish, spread the pesto over the top of each fillet and sprinkle a generous covering of breadcrumbs over the tops. Season with a pinch of salt and pepper, and bake in the oven for 15 minutes, until the salmon is cooked and the breadcrumbs are golden.

Serve with new potatoes, seasonal vegetables and a wedge of lemon.

Scrummy tip: To toast the pine nuts, simply dry fry them over a low heat, turning to lightly brown all sides. This makes such a difference to the flavour of the pesto.
 

Pesto pasta

Ingredients:

250g penne pasta (or any other dried pasta)
150g pine nuts
100ml olive oil
50g parmesan
50g fresh basil leaves
One clove garlic
One tablespoon balsamic vinegar
Salt and pepper

Method:

Cook the pasta in boiling water for a good five minutes, until al dente, and then run under a cold tap to cool it. Overcooked pasta is useless for this refreshing cold pasta dish!

Dry fry the pine nuts in a pan until they are golden in colour (as per the previous recipe). Place in a food processor and roughly chop them, adding the parmesan, basil and garlic until you have a rough dry paste. Stir in the olive oil, balsamic vinegar and seasoning and add to the cooled pasta, tossing it until the pasta is totally covered.

Scrummy tip: A superb accompaniment to any buffet of barbecue as a cold dish. This pesto sauce can also be stirred into hot pasta for a warm dish, sprinkled with parmesan shavings.

 

Coronation chicken

Serves four.

Ingredients:

Four chicken breasts
One tablespoon olive oil
50ml water
Salt and pepper
300g mayonnaise
One teaspoon grainy mustard
One teaspoon Worcestershire sauce
One teaspoon dried thyme
One teaspoon paprika
50g flaked almonds
100g sultanas
400g tin cubed pineapple, drained
400g tin sliced mango, peaches or apricots, drained
20g fresh chives, chopped
Six spring onions, chopped
One lemon
Two teaspoons medium curry powder.

Method:

Pre-heat the oven to 190°C (gas mark 5).

Put the chicken, oil, water and seasoning in an oven dish and cook in the oven for half an hour. Lift the chicken out onto a board and cool thoroughly.

Mix all the other ingredients in a mixing bowl along with the zest and juice of the lemon. Slice and add the chicken once cool and mix well.

Scrummy tip: I love this dish cold with salad, but it easily adapts to a warm dish simply by putting the mixture in an oven dish, adding a breadcrumb topping and baking for 30 minutes.

 

Summer Fruits with white chocolate sauce

Serves four.

Ingredients:

400g frozen summer berries
300ml double cream
70g packet of white chocolate buttons
One vanilla pod.

 

Method:

When you’re ready to serve your pudding, evenly line your dishes or plates with the frozen fruit.

In a saucepan, gently heat the cream and chocolate buttons. Scrape in some seeds from the vanilla pod and stir until the chocolate has melted and you have a hot, thick sauce. Pour into a warmed jug and serve to your guests at the table, pouring the sauce over the fruit. The heat will defrost the fruit and give a hot and cold twist to an easy-to-make, attractive pudding.

Scrummy tip: If the fruit is particularly large, you may need to let it stand a few minutes to defrost slightly before serving.

 

Paris-Brest and pots of summer trifle with a bit of mother’s ruin!

Blogger and lifestyle writer Donna Holland, who originates from Howden but is currently living overseas, shares some of her favourite, seasonal recipes:

Paris–Brest 

If you’ve been to France, you’ll no doubt have seen this; the most famous of French desserts! A real showstopper, the Paris–Brest comes out on special occasions and holidays, in fact pretty much for any celebration since its invention in 1910! I realise not everyone will want to bother making choux pastry, but, if you’ve made profiteroles before, you’ll know it’s not that difficult! The fabulous thing about the ring shape is that you can fill it with anything really, which is great during the summer months when there’s an abundance of berries. You can fill it with a traditional French mousseline cream or just fresh cream. I like to add a little tartness in the form of a good dollop of lemon curd, then fill with vanilla cream – it’s not too sweet – and bang in a ton of strawberries or raspberries! 

P.S. You can add sliced almonds and hazelnuts to the top for added crunch! 

Enjoy

Donna x 

Choux pastry

Ingredients:

  • 70g of milk.
  • 70g of water. 
  • One inch of salt.
  • 60g unsalted butter.
  • 90g fine bread flour.
  • Three eggs (no more than 150g in weight in total).

Method: 

  • Bring the milk, water, salt and butter to the boil. 
  • Make sure the butter is fully melted before reaching boiling point. 
  • Remove from the heat and add the flour immediately. 
  • Stir with a wooden spoon and then return to the heat and beat the dough with the spoon. 
  • Keep doing this for a few minutes to dry the dough out a bit. 
  • It should come away from the sides of the pan easily. 
  • Transfer the dough to a clean bowl and rest for five minutes.
  • Now add the eggs and stir in, one at a time. 
  • Once all the egg is combined and the batter is shiny and firm, transfer it to your piping bag. 
  • Draw a circle on your parchment paper and turn the paper over. 
  • Pipe the outer ring and then continue inwards, piping one more ring, making sure the joins are not in the same place. 
  • Then pipe one on its own the same size as the first ring. 
  • Bush lightly with egg wash. 
  • Bake at 170 degrees Celsius for 40 to 45 minutes. 
  • Let it cool now. 
  • Slice the bigger ring in half horizontally, carefully. 
  • Place the smaller ring inside the bottom half of the big ring.

Cream filling

 Whip together the following:

  • 450mls of whipping cream.
  • Two teaspoons of vanilla extract.
  • 20g of icing sugar (more if you want).

 Method:

  • Pipe your cream on the bottom half using a medium sized tip. 
  • You can add another layer of cream to gain height. 
  • Fill with the fruit or berries of your choice. 
  • Sprinkle with icing sugar.

Pots of summer trifle with a bit of mother’s ruin! 

The Paris Brest is a bit of a faff, so here’s something a little less demanding but just as delicious for your summer gatherings. You can cheat all the way with this one! Or, if you are like me, you’ll be #homemade all the way! Either way, the outcome is the same; I won’t judge, I promise! 

Donna x 

Serves eight in small glasses.

 

Ingredients:

Four madeleines or use any plain sponge or lady fingers. 

One glass of your favourite botanical gin and tonic to pour over the sponge. 

120mls of vanilla custard. 

One teaspoon of finely chopped pistachios.

20g of white chocolate chips. 

100g of fresh raspberries. 

Two ripe peaches, sliced, or used tinned. 

1One tablespoon of raspberry compote or coulis. 

Eight meringue kisses (See the www.humbletartkitchen.com for my recipe).

 

To make the mascarpone mix, whisk together:

200g of mascarpone. 

50mls of whipping cream 

20g of icing sugar 

Two teaspoons of vanilla extract. 

 

How to:

This is more of an assembly job than a recipe! 

So, do that and enjoy! 

 

Recipes to relish

Recipes from some of Yorkshire’s finest chefs feature in a book entitled Relish North East and Yorkshire Volume 3.

Published by Relish Publications, the beautiful, hard-backed book profiles some of the region’s top restaurants and the chefs who run them, but also includes a starter, a main course and a dessert recipe from each of the eateries featured.

The Pipe and Glass at South Dalton and The Westwood at Beverley are among the restaurants featured, and we’ve chosen a recipe from each of them to whet your appetites.

 The Westwood’s loin of Fallow deer, red cabbage, roasted cereal and grains, brassicas, game jus, blackberries.

Serves four.

Wine to enjoy with it: Botrosecco, Le Mortelle, Antinori 2015, Tuscany (Italy).

Ingredients:

Red cabbage purée

90g butter 

1 shallot (sliced)

500g red cabbage (thinly sliced)

500ml water 

160ml dry red wine

160ml port 

160ml red wine vinegar 

1 tbsp caster sugar 

70ml chicken stock

Salt and white pepper

 

Roasted cereal and grains

45g coarse oatmeal 

12g sunflower seeds

5g pumpkin seeds

¼ tsp mixed spice

10g soft brown sugar

½ tsp Maldon sea salt

12g golden syrup

 2 tsp honey

1 tsp sunflower oil

 

Game Jus

2 tbsp redcurrant jelly 

1 litre game stock

500ml red wine

200g tin chopped tomatoes

 

Loin of Fallow deer

1kg fallow deer loin (larder trimmed) 

Salt and pepper

Butter (knob of) 

Rapeseed oil (drizzle of)

 

To Serve

200g turnip (sliced)

Chicken stock

500g kale

 

Garnish

1 punnet blackberries

Red chicory leaves

 

Method:

For the red cabbage purée

Heat two-thirds of the butter in a large pan over a medium heat until foaming but not browned. Add the shallot and sweat until soft. Stir in the cabbage and cook for five minutes. Season with salt. Add just enough water to cover the cabbage, then place a lid on the pan. Turn the heat to low and cook the cabbage until very soft – for about 40 minutes. When the water has nearly evaporated, add the wine and port, and bring to a simmer. Reduce the liquid until the pan is nearly dry. Add the vinegar and sugar, reduce until almost dry. Transfer the mixture to a blender and purée on high until smooth. Add the remaining butter and stock. Blend until emulsified. Pass through a fine sieve. Season with salt and white pepper.

 

For the roasted cereal and grains

Preheat the oven to 160ºC. Combine the dry ingredients in a bowl. Heat the honey, syrup and sunflower oil in a pan, then pour the hot liquid over the dry ingredients and mix well. Place on an oven tray lined with greaseproof paper and bake for 25 minutes, stirring every five minutes for an even colour. This can be made days in advance; store in an airtight container.

 

For the game jus

Combine the ingredients in a pan and reduce to 500ml. Pass through a fine sieve and set aside.

 

For the loin of Fallow deer

Preheat the oven to 180ºC.

Cut the loin into four portions. Season and sear on both sides for two minutes in rapeseed oil and butter. Transfer to the oven for five minutes, then leave to rest for six minutes.

 

Chef’s Tip: Buy the fallow deer from a quality, high street butcher. Wild is preferred, however farmed is a good alternative.

 

To Serve: Blanch the turnip in chicken stock until tender. Sauté the kale and gently warm the cabbage purée. 

 

The Pipe and Glass’ dark chocolate honeycomb bites

Ingredients:

75g honey

540g sugar

5 tbsp water

20g bicarbonate of soda

300g good quality dark chocolate buttons (54% minimum)

Large tray (lined with greaseproof paper)

Silicone mat

 

Method:

Put the honey, sugar and water into a deep pan (it needs to be deep as the mix will bubble up to the top) and bring to the boil. Continue boiling until the mix turns light golden in colour. Remove from the heat and immediately whisk in the bicarbonate of soda – this is when the mix will really bubble up. Pour onto the prepared tray and allow to cool. When cool, break into bite-sized pieces by tapping with the heel of a knife. Melt 200g of the chocolate in a bowl over a pan of hot water. Remove from the heat and add the other 100g of chocolate, stir to melt. While the chocolate is still runny, dip and coat the pieces of honeycomb in it, then lay onto some greaseproof paper or a silicone mat and allow to set. At the Pipe and Glass, we serve these as a garnish with our cinder toffee ice cream, which has been on the menu since day one and is always a firm favourite with our customers!

Chef’s tip: When the mix turns light golden in colour, speed is of the essence; remove from the heat immediately and add the bicarbonate to prevent overcooking.

Relish North East and Yorkshire Volume 3 is on sale from all of the participating restaurants, leading Waterstones stores and online at Amazon and the Relish Publications website: www.relishpublications.co.uk.