![Link - Home [Spring is here, the flowers are out - fresh local produce is all about!]](images/header/spring0.jpg?rstring=a980bd328ccf55614f860cabdc6dba1b "Link - Home [Spring is here, the flowers are out - fresh local produce is all about!]")
Yorkshire Recipes
by Chefs at Rudding Park using produce from their 'Food Heroes'
Serves 4
Preperation time 40 minutes
Cooking time 1 hour 10 minutes
Ingredients:
Broad Bean Salad
Balsamic dressing (20ml balsamic vinegar, 100ml olive oil, 1tsp sugar)
200g/7oz fresh peas, podded and blanched in boiling water for 1-2 minutes
Mixed salad leaves
500g/1lb peeled broad beans (without pods)
Pie
2 bottles of Black Sheep beer
2 onions, diced
1 egg, beaten
1 packet of puff pastry
2 cloves of garlic, crushed
1 litre/35floz beef stock
1 small bunch of rosemary, chopped
1 small bunch of thyme, chopped
2 carrots, diced
A little vegetable oil for frying
Salt and Pepper
500g/1lb diced chuck of Cappleside organic beef
4 sticks of celery, diced
Yorkshire Tartiflette Potatoes
1 bunch of thyme
6 cloves of garlic
2 pints/40floz double cream
500g/1lb Wensleydale cheese
6 large Yorkshire baking potatoes
10 rashers of locally produced dry cured bacon
Method
1. Method for Pie:
Season and lightly flour beef and brown in a small amount of oil in a frying pan
2. In a large oiled pan, sweat carrots, onion, celery, garlic and herbs until lightly coloured. Add browned beef and two bottles of beer, cook to reduce liquid by half. Pour in beef stock and slowly simmer until beef is tender and sauce has thickened (approx 1 hour)
3. Roll out the pastry until � cm thick
4. Place pie mix in a suitable baking dish, then cut pastry to fit and place on top. Brush pastry with beaten egg to glaze and bake in oven at 180�C until pastry is golden brown, approximately 15-20 minutes
5. Method for Tartiflette potatoes:
Peel and thinly slice potatoes
6. Boil cream with garlic and thyme and reduce by half
7. Take a deep ovenproof dish and add layers of potatoes, cream and cheese
8. Halfway up the dish add a layer of bacon and continue layering until just below rim of dish
9. Cover with baking parchment, wrap with foil and bake in oven at 180C for approximately 50-70 minutes
10. Method for Salad:
Mix the peeled broad beans with cooled blanched peas
11. Add salad leaves and balsamic dressing
