Ingredients

• 2 tbsp olive oil
• 2 tsp Za’atar
• 1 tsp Ras El Hanout
• 1/2 tsp paprika
• 4 chicken thigh and leg joints
• salt and pepper to taste

Method

1. Heat oven to 180C fan.
2. Mix together the Za’atar, Ras El Hanout, and paprika with the olive oil.
3. Rub the chicken joints with the Za’atar, Ras El Hanout, paprika, and oil mix.
4. Put chicken in an ovenproof tray season with salt an pepper and bake for 20 minutes.
5. Turn over the chicken, baste with the juices and cook for a further 15 minutes or until done.

The post Middle Eastern Baked Chicken Joints appeared first on South Yorkshire Food.

Ingredients

• 1 pork belly, 1.5kg in weight
• 3 banana shallots
• 1 stick of celery
• 3 medium carrots
• 2 garlic cloves
• 100 Marsala wine or sweet sherry
• 300ml chicken stock.

Rub

• 3 tbsp of table salt
• 1 star anise, crushed
• 1 tbsp of fennel seeds, crushed
• 1 tsp sweet paprika
• 1 bay leaf

Method

1. Carefully remove the skin from the meat.
2. Using a very sharp knife or a household scalpel, score the skin, both the length and width, in a 2cm grid. Don’t cut all the way through.
3. Rub with salt and place on a plate and set aside in the fridge.
4. Grind the spice mix and rub over the belly meat. Place on a plate and set aside in the fridge for 4-12 hours.
5. Once ready to roast, preheat the oven to 140°C.
6. Take the belly out of the fridge, rinse under cold water to remove the salt and spice rub, and pat dry .
7. Cut the meat into very large chunks, and in a large hot sauté pan brown the pork all over to give it some colour. Set aside.
8. Peel and thickly slice the shallots, celery, garlic, and carrots.
9. Arrange these in an oven proof casserole and top with the pork belly.
10. Deglaze the sauté pan with the wine and add to the casserole dish and roast for 2-2.5 hours. The timing will depend on how thick the meat is, so test the meat to check if it is cooked – push a fork into the flesh, it should be nice and tender and come away easily.
11. When the belly is cooked, remove the casserole from the oven, and turn up the heat to 200°C.
12. Place skin on a roasting tray and roast the skin for 30 – 40 minutes until crispy. Finish off under the grill to puff it up. Be careful not to burn it under the grill. Set aside to cool.
13. Turn down the oven to 140°C and put the casserole back in the oven for 20 minutes to warm through.
14. Break up the crackled skin into chunks and serve with the belly pork alongside steamed beans and sweetheart cabbage.

The post Slow Braised Pork Belly appeared first on South Yorkshire Food.

Ingredients

• 1 bunch asparagus spears, woody ends removed
• 3 tablespoons olive oil
• 2 cloves garlic, finely grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh cracked black pepper
• 60g shredded mozzarella cheese
• 25g parmesan cheese, grated

Method

1. Bring a large pan of salted water to the boil.
2. Add the asparagus and blanch it for 2 minutes.
3. Immediately remove the asparagus from the boiling water and plunge it into a bowl of iced water. Leave for 5 minutes.
4. Remove and drain onto kitchen paper.
5. Arrange the asparagus on a grill tray.
6. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
7. Mix the cheeses together and sprinkle over the asparagus.
8. Heat the grill and grill until the cheese melts and becomes golden (about 4-5 minutes).
9. Adjust salt and pepper, if needed. Serve immediately.

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Ingredients

• 500g skinless, boned chicken thighs

• 3 medium carrots, peeled and chopped

• 1 stick celery, washed, halved lengthways and chopped

• 2 banana shallots, peeled and roughly chopped

• 2 cloves garlic finely grated

• 300g chestnut mushrooms, wiped clean, and quartered

• 60ml dry vermouth

• 600ml chicken stock made with 2 stock cubes and boiling water

• 1 bay leaf

• 1tsp dried oregano

• 1 heaped tbsp plain flour

• Freshly ground black pepper

• 2 tbsp olive oil

Dumplings

• 100g self raising flour

• 50g suet

• 1 tsp mixed herbs

• Pinch of salt

• 5 tbsp cold water.

Method

1. Heat oven to 170C or 160C fan
2. Trim any excess fat from the thighs, and cut each thigh into two or three pieces (two if small, three if big)
3. Heat the oil in a non-stick sauté pan and brown the chicken in batches. Add them to a casserole dish when browned.
4. Now turn down the heat and gently soften the shallots and garlic  by cooking them in the sauté pan in a little oil.
5. Add these to the casserole dish along with the carrots and celery.
6. Sprinkle the flour into the casserole dish and mix well into the ingredients so everything is coated.
7. Add the mushrooms, bay leaf, oregano, some black pepper and again mix well.
8. Deglaze the sauté pan with vermouth.
9. Pour in the hot stock, and add the vermouth from the sauté pan, cover, and cook in the oven for 1.5 hours.
10. Mix together the dry ingredients for the dumplings then add the water a tablespoon at a time and knead into a soft slightly sticky dough. Roll into a sausage shape and divide into eight pieces and roll them into balls.
11. Increase the oven heat to 200C or 180C fan. Add the dumplings to the top of the casserole, cover and cook for another 25-30 minutes.

The post Chicken and Mushroom Casserole with Herb Dumplings appeared first on South Yorkshire Food.

Meat and Tatie (potato) Pie is a typical Yorkshire dish. It is traditionally made with beef, but you could also make it with mutton or venison. Traditionally served with Mushy Peas and Henderson’s Relish as a condiment, with gravy on the side.

Ingredients

The Pastry

• 200g plain/all purpose flour
• 50g butter
• 50g lard
• 3 tbsp cold water
• 1 beaten egg

The Meat

• 500g Shin or Flank  Beef
• 500g potatoes, peeled
• 2 banana shallots (Echalions) peeled and sliced length ways
• 2 fat  garlic cloves, crushed
• 1 medium carrot, peeled and chopped into  small  chunks
• 1 stick of celery, chopped  into small chunks
• 500ml strong beef stock (we use 2 Kallo Organic Beef Stock cubes)
• 1 tbs tomato puree
• 1 tsp Henderson’s Relish or Worcestershire Sauce (optional)
• 1 tbs plain flour
• sprig of fresh thyme ( or ½tsp dried thyme)
• 2 bay leaves
• 2 tbs olive oil
• freshly ground black pepper

Method

1. You will need a large pie dish, an oven-proof casserole, and a saucepan.
2. Heat the oven to 180°C (165°C Fan) 350°F
3. Trim and excess fat and sinew from the beef and cut into 2cm cubes.
4. Put the carrot and celery in your empty casserole dish.
5. Add 1 tbs of the oil to a non-stick frying pan and saute the shallot over a medium heat until soft. Add this to your casserole dish.
6. Add another 1 tbs oil to the saute pan and brown the beef in batches. Add them to the casserole dish when browned.
7. Sprinkle the flour over the meat and vegetables  and mix it around until everything is coated in the flour.
8. Pour the stock into the saute pan, bring  it to a boil, them simmer for a couple of minutes ensuring that you pick all meat juices and residue form the meat browning.
9. Add the stock to the casserole and mix well.
10. Add the tomato puree, crushed garlic, thyme and bay leaves, Henderson’s Relish, if using, and a couple of good twists of black pepper.
11. Cover the casserole dish and cook in the middle of the oven for 1½ hours, or until the meat is tender.
12. Meanwhile cube the potatoes into 2cm chunks and cook in salted water until tender, but not breaking apart.
13. Now make the pastry ( or use frozen if short of time, but homemade is better!). The easiest way is to use a food processor. Cube the butter and lard and add it with the flour to the processor. Whizz it until you get a crumb texture. Whizz the mixture again and slowly add the water through the funnel until the crumbs come together to form a ball. You may need less or slightly more than the 3 tbsp of water – it depends on the flour. Once you get a ball formed, stop the processor as over working it will make the pastry tough.
14. Work the pastry in to a flat disk about 1cm thick, cover in clingfilm, and put into the refrigerator for at least 30 minutes.
15. When the meat is tender, use a slotted spoon to take the meat and vegetables from the casserole dish and put it into the pie dish. Leave the gravy behind in the casserole, for the time being.
16. Now drain the potatoes and add them to the pie dish with meat, mixing them carefully so the potato is evenly spread through the dish.
17. Now ladle enough gravy into the pie dish so that the liquid just comes level with the top of the pie mixture. Any gravy left over can be served on the side  with the pie.
18. Roll out the pastry on a floured surface, until you have a sheet big enough to cover the pie dish. Roll the pastry carefully around the rolling pin and then unroll it onto the pie dish.
19. Make sure the contents are completely covered, then use a sharp knife around the edge to cut off any extra pastry.
20. Use your thumb and first finger to pinch the pastry on to the edge of the dish. Cut a small air hole in the centre of the pie crust pastry.
21. Brush the beaten egg all over the crust to glaze it.
22. Cook in the oven for about  30-35 minutes until the crust is golden and the pie is hot.
23. Traditionally served with Mushy Peas and Henderson’s Relish as a condiment, with gravy on the side.

The post Yorkshire Meat and Tatie Pie appeared first on South Yorkshire Food.

Ingredients

• 2 tbsp olive oil

• 50g butter

• 2 garlic cloves, peeled and finely finely chopped

• 2 banana shallots, peeled and finely sliced

• 200g potato, peeled and cut into small cubes

• 300g sweetcorn

• 750ml hot chicken or vegetable stock

• 50ml double cream

• salt and freshly ground black pepper

• 1 tsp fresh chives, finely chopped

Method

1. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, shallots and potato and sauté for five minutes, until softened.

2. Add the sweetcorn and continue to cook for two more minutes.

3. Add the stock, bring to the boil, then reduce the heat to simmer for 10-12 minutes, until the potato has cooked through.

4. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. (or use a blender stick in the saucepan. )

To serve, pour into a warm bowl and garnish a sprinkle of chives

The post Sweetcorn Chowder  appeared first on South Yorkshire Food.

Ingredients

•     300g strong wholemeal flour
•     200g strong white flour
•     8g easy yeast
•     10g salt
•     300g lukewarm water
•     50g sultanas
•     90g walnuts

Method

1. Mix the dry ingredients together in a bowl.
2. Weigh the water and gradually add to the dry ingredients until you have a soft pliable dough.
3. Place the dough on to a lightly floured, flat surface and knead for 10 minutes or use the dough hook of a mixer at speed 1 for 8 minutes. You can tell if the dough is ready by doing the windowpane test. If it is not ready knead for another couple of minutes.
4. Put the dough back in the bowl and leave to rise for an hour.
5. Bring the dough out and mix the sultanas and walnuts into it.
6. Shape the dough into a round loaf shape and place on a baking tray. Alternatively split between four mini loaf tins (300ml size).Tip:  If you leave sultanas sticking out of the top of the dough they tend to burn, so gently push them back into the dough.
7. Leave for another 30 minutes.
8. Preheat the oven to 200C/180C Fan/400F
9. With a sharp knife, cut a line down the centre of the loaf, or mini loaves.
10. Bake for 30 minutes, or until golden brown. Cool on a wire rack.

The post Walnut and Sultana Bread appeared first on South Yorkshire Food.

Ingredients

• two egg whites (70g)
• 180g caster sugar
• 300g ground almonds
• 1½ tsp honey, or syrup from a jar of stem ginger
• icing sugar for rolling and dusting.

Method

1. Preheat oven to 180C gas mark 4.

2. Whisk the two egg whites by hand until combined and frothy.

3. Then add the caster sugar. Using an electric whisk beat until you have soft peaks. This doesn’t take too long.

4. Mix in the ground almonds, and either the honey, or ginger syrup.

5. The dough will resemble marzipan. Scoop into dessert spoon size pieces and roll them into balls with damp hands to minimise sticking. You should get 18 x 30g balls.

6. Roll in icing sugar and leave for 10 minutes to absorb some of the sugar.

7. Then roll them in the icing sugar again, and set on 2 lined baking trays.

8. Bake for 16 to 18 minutes until golden brown and a little cracked. They will puff out a little as they​ cook.
9. Leave them to cool a little, and dust with some more icing sugar.

The post Amaretti biscuits appeared first on South Yorkshire Food.

Serves 2

Ingredients

The Chicken

Note: for 4 people just double the amounts

• 2 chicken breasts, skin removed
• 20g plain flour
• 50g butter
• 1 tbsp olive oil
• 1 shallots, finely chopped
• 1 garlic clove, finely chopped
• 100g chestnut mushrooms, sliced
• 125 ml dry Marsala wine
• 200ml oz chicken stock
• small handful chopped flat leaf parsley
• salt and freshly ground black pepper

The Oven Chips

• 2 medium sweet potatoes, peeled and cut into ½cm chips
• a little light oil
• ½ tsp ground black pepper
• ½ tsp salt
• ½ tsp paprika
• ½ garlic powder

Method

1. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.
2. Heat the oven to 400F/220C/200C Fan
3. Toss the sweet potato chips in a little oil and then some of the spices until they are coated.
4. Put the chips  on a baking tray covered in baking parchment and cook for about 20 minutes, until they are cooked and crispy. Turn them over every 5 minutes or so to ensure they get an even cooking.
5. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess.
6. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside.
7. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened.
8. Add the mushrooms and cook for 2 minutes.
9. Add the Marsala wine and increase the heat to high.
10. Cook until the liquid has reduced in volume by about half.
11. Turn the heat back down to medium, add the stock and chicken.
12. Simmer gently for about 10 minutes.
13. Put each chicken breast on a warm serving plate, and spoon over the mushrooms and sauce.
14. Serve with oven baked sweet potato chips and steamed green veggies.

The post Chicken Marsala appeared first on South Yorkshire Food.

Serves 4

Ingredients

For the potato topping

•  350g floury potatoes, such as Maris Piper, peeled
• 1 large sweet potato
•  15g butter
•  3 tbsp double cream
•  salt and black pepper

For the filling

• 30g/1oz butter
• 3 banana shallots, peeled and halved lengthways
• 2 medium carrots, chopped
• 1 sticks celery chopped
• 1 garlic clove, finely chopped
• 4 tbsp dry white wine
• 1 tbsp tomato purée
• 6 medium sized chestnut mushrooms, quartered
• 2 large ripe tomatoes, peeled and chopped
• 350ml chicken stock
• 300g cooked chicken meat shredded
• 50g Cheddar cheese
• salt and black pepper

Method

1. For the topping, boil the potatoes in salted water until tender.
2. Drain and push through a potato ricer, or mash thoroughly.
3. Pierce and cook the sweet potato in a micro wave for 4-5 minutes until soft.
4. Leave to cool and scoop out the flesh into a bowl and mash with a fork.
5. Add the cooked, mashed potato to the same bowl.
6. Stir in the butter, cream and a little salt and pepper.
7. Mix the mash so that the sweet potato is swirled through the white potato mash, but not completely blended together.
8.  For the filling, melt the butter in a large pan.
9.  Add the shallots, carrots and celery and gently fry until soft, then add the garlic.
10. Pour in the wine and cook for 1 minute.
11. Stir in the tomato purée, chopped tomatoes, mushrooms, and stock and cook for 10–15 minutes, until thickened.
12. Add the shredded chicken, mix and heat through
13. Season to taste with salt and pepper
14.  Preheat the oven to 180C/160C Fan/Gas 4.
15.  Put the filling in a 20x20cm ovenproof dish and top with the mashed potato.
16. Grate over the cheese.
17. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.

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