York Food Festival Recipe Book 2015 by York on a Fork

YORK ON A FORK THE BEST FOOD & DRINK IN YORK

THE MENU

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10. Home Cured Salmon with Rhubarb, Watermelon, Cucumber and Beetroot.

15. Whole Salt Baked Sea Bream.

20. Chicken with Tarragon Salsa Verde.

26. Portuguese Custard Tarts served with Moscatel Setubal.

6. Leek, Dill and Broad Bean Stoup.

8. Tagliatelle of Guinea Fowl with Vegetables and Goats’ Cheese.

9. Duo of Pork. Pineapple Gel, Spinach and Pancetta Potato.

12. Linguine with Red Mullet Ragout.

13.Vegan Spanish Tortilla.

14. Kale and Goat’s Cheese Frittata.

16. Tasting of Beef, Fondant Potatoes, Celeriac, Carrot, Girolles with Red Wine Jus.

18. Brined Chicken Supreme with Roasted Courgette, Black Olive Purée and Herb Salad.

19. Savoury Bread and Butter Pudding with Smoked Wensleydale Cheese.

22. Fresh Berries with Lemon Curd Fool.

23.York Chocolate Stout Cake.

24.York Spiced Gingerbread

27. Espresso Hazelnut Brownies.

Biscuits.

ENTRÉE

Long before you have smelled, let alone tasted, a good plate of food the mere thought or sight of it can exercise the taste buds and invigorate the palate. From the humblest snack to the finest Michelin meal, the old aphorism that ‘the first bite is taken with the eyes’ is invariably true. It is in celebration of this, and the York Food Festival theme, ‘Food in Words and Pictures’, that we have sought the assistance of some of the City’s most innovative and avant-garde chefs to collate and present this collection of recipes, enabling you to recreate the wonderful sights, smells and tastes of their restaurants in your own kitchen. While this book proudly showcases the flourishing diversity of the culinary scene in York, the individual recipes take a chorus of wonderful Yorkshire ingredients and make them sing - we do hope you enjoy it. Everything you need to prepare these dishes can be bought from the Festival markets this September, and if you are in search of inspiration for your plating-up, or want to double-check a technique, the contributing chefs will be demonstrating their creations live at the Festival - just click onto the website for more information. Good luck, happy cooking, and don’t forget to send us your Food in Words and Pictures! York on a Fork.

MAINS

One of the things that I love about autumn and winter are the endless opportunities for nourishing, warming soup. Dried pulses, root vegetables and alliums are readily available and seem to exist purely for this ages old form of cookery. It is the cooking pots of our past where inspiration for this dish begins. This is not so much a recipe as flavour profile from a particular time and place. Step into the 9th century with Anglo Saxon, Viking York with this modern version of a typical pottage. I love this served with a robust, wholemeal sourdough but any fresh, crusty bread will suffice. Beans and peas have formed an important part of our diet for centuries and it is believed to be the field bean which was most commonly seen in Anglo Saxon England. The ancestor of the familiar broad bean and grown as a common field crop, they were dried on the plant and stored throughout the year. Meals were often meat free and beans provided an excellent source of protein and complex carbohydrates, making this an excellent option for a healthy and filling vegetarian lunch. Split peas can be used in the absence of dried broad beans but I source mine from British growers Hodmedod, Suffolk.

The second main ingredient for this dish is leeks. In the 9th century many HISTORYGIRLSYORK.COM vegetables were picked wild and would be thin and straggly compared to their domesticated relatives today. The Anglo Saxons probably also picked wild garlic and root vegetables similar to carrots and parsnips. These days the traditional white carrot can occasionally be found in the speciality section of the supermarket but I can wholeheartedly recommend Goodness Vegetables near Strensall for their excellent choice of older varieties. As a finish we look to archaeological evidence from dig sites in York for inspiration on flavourings. Samples of plant finds confirm the use of both dill and coriander in Viking Yorvik. A perfect match for the pulses and the leeks I recommend the gently aniseed route of dill in both seed and leaf form.

THE HISTORY GIRLS

LEEK, DILL AND BROAD BEAN STOUP INGREDIENTS

METHOD

250g dried broad beans or yellow split peas. 4 large leeks 2 tsp. of dill seeds 2 or 3 medium carrots 1 litre of vegetable stock (made from a cube is fine) 2 small bay leaves Salt and pepper to taste

Place the dried pulses in a large pot, cover with plenty of cold water. Soak for eight hours or overnight.

When you are ready to make your stoup, drain the beans and put to one side. Prepare the vegetables; dice the carrots, slice and wash the leeks thoroughly.

Warm a little oil in a large pan and fry a third of the leeks with the diced carrot and dill seed on a gentle heat until soft and glossy in appearance. Tip in the dried beans and stir well.

4. Toss in the bay leaves with a pinch of salt and pepper before pouring over the vegetable stock. Give the stoup another good stir, cover with a lid and simmer gently for about 45 minutes. Stir occasionally to break up the beans as they cook, releasing their starches and helping the soup to thicken. 5.

After this time remove the lid and taste to check the seasoning. Add more salt and pepper to taste along with the remainder of the leeks and the fresh dill. Continue to simmer until all the ingredients are cooked through and you are happy with the flavours and texture of the stoup.

THE STAR INN THE CITY

The Star Inn The City has an enviable location close to the historic Lendal Bridge on the edge of Museum Gardens a riverside terrace alongside the River Ouse. Food is served all day long from hearty breakfasts though lunch until late. Our Market Menu (2 courses for £17; 3 courses for £22) is served from noon until 7pm Monday to Thursday and noon to 6.30pm on Fridays. Look out for their Daily Specials. See chef Andrew Pern during the Food and Drink Festival!

LENDAL ENGINE HOUSE, MUSEUM ST., YORK. STARINNTHECITY.CO.UK

INGREDIENTS THE

TAGLIATELLE

2 breasts of corn-fed guinea fowl 200g fresh pasta tagliatelle, made from basic pasta dough recipe as below 75g Lowna Dairy goats’ cheese 4 asparagus spears 50g garden peas 50g broad beans 100ml cream 100ml dry white wine A little oil Seasoning

THE

SALAD

4 Heritage tomatoes 50ml olive oil 1 Banana shallot, sliced Fresh basil, roughly chopped at the last minute Cracked black pepper

THE

PASTA DOUGH

(Makes 450g of dough) 300g Italian “00” pasta flour 3 large fresh eggs A generous pinch of salt

GARNISH

Garden herbs Baby tomatoes, lightly-fried Serves two.

TAGLIATELLE OF CORN-FED GUINEA FOWL WITH SUMMER VEGETABLES, LOWNA DAIRY GOATS CHEESE AND A SALAD OF BALDERSBY HERITAGE TOMATOES METHOD

PASTA DOUGH METHOD

•

Cut the guinea fowl breasts into strips and season. Heat up a frying pan, and fry the breast meat in a little oil, add the broad beans, peas and asparagus spears and cook for a further 2 minutes, then add the white wine and reduce by half. Finally, add the cream and goats cheese to make a light sauce.

•

Meanwhile, add a little oil and salt to a pan of water and bring to the boil. Add the pasta and cook for 2 minutes, until al dente. Drain well and add to the sauce. Combine gently, then spoon into deep bowls. Garnish with garden herbs and some lightly-fried baby tomatoes. Serve immediately with the salad of sliced tomatoes and shallots dressed with olive oil and seasoned with cracked black pepper and basil.

Mix ingredients together thoroughly with a wooden spoon, knead with your hands – use a little more flour if required. The dough should be smooth and elastic after 10 minutes. Rest for 15 minutes, then roll and cut using a pasta machine or hand-cut with a large chopping knife

Middletons serves delicious, fresh, local produce in their central York restaurant. They source only the best quality ingredients and create dishes that excite with bold flavours and faultless presentation. If you’re looking for places to eat in York where food is locally sourced and restaurant menus change to include the best seasonal dishes, we strongly recommend that you book with Middletons. Middletons has just launched their Six Course Taster Menu which head chef Andrew Hill has created. Middleton’s will be taking part in the Food Festival in September with a special wine evening!

MIDDLETONS RESTAURANT

SKELDERGATE, YORK. MIDDLETONSYORK.CO.UK

DUO OF PORK, PINEAPPLE GEL, SPINACH SMOKED PANCETTA POTATO THE

PORK

500g of pork belly 1 x tea cup of table salt ¼ cup of dark brown sugar 2 bay leaves 4 cups of water 2 table spoons of five spice THE

PORK TENDERLOIN

2 x tenderloin 250ml of pineapple juice THE

PINEAPPLE GEL

1 x pineapple 5 x agar agar Sugar to taste 100ml Champagne THE

SPINACH

200g spinach ½ lemon Salt and pepper THE

CREAMED POTATO & SPINACH

500g Jersey royal potatoes 4 Slices of smoked Pancetta 300ml double cream 10g Proespuma (Sosa)

AND

CREAMED

PORK Bring all ingredients to the boil. Pour over pork belly and chill for 48 hours then wash off the brine. Vac pack the pork belly. Cook at 70ºC for 24 hours. Press the meat in the fridge with a weight until cooled. Once cooled, take the skin off and bake at 175º C until crisp. Pan fry belly until golden.

PORK TENDERLOIN Trim the pork tenderloin down place in pineapple juice for 3 hours. Remove the tenderloin from the pineapple juice and wash the roll in cling film and poach at 65º for 3 hours. Remove and cool. Once the meat is needed for the dish, pan fry and season.

PINEAPPLE GEL Peel the pineapple of all skin. Roast the pineapple down with sugar and champagne. Blend these ingredients before passing through a colander. Bring back to boil (82º C) before adding the agar agar and bring to 87º C. Take off the boil and chill. Once chilled, blend again before passing through a pass colander.

SPINACH Place spinach in boiling water for 10 seconds Pan fry, squeeze lemon juice and season to taste. Pat dry.

CREAMED POTATO & SPINACH Cook Jersey Royal potatoes in water until soft. Drain and pan fry with Pancetta until golden. Add cream and bring to the boil. Blend the ingredients and pass through a colander. Place in ISI cream whipper and change with two gas cans. Shake well and serve. 9

ASHFIELDS RESTAURANT AT YORK COLLEGE SIM BALK LANE, YORK, YORKCOLLEGE.AC.UK/ FACILITIES/152-ASHFIELDS-RESTAURANT

York College has first class resources designed with post-16 students in mind. This, combined with an outstanding Ofsted grade and the highest standards for individual student achievement, provides an outstanding environment for teaching and learning. Ashfields is the training restaurant facility at the College, offering high quality food at a reasonable cost. Menus, designed by our head chef Stu Snell, offer a selection of different tastes with a contemporary twist, a variety of events from tasting menus to vintage tea parties ensure that there is always something to suit your occasion. York College students will be participating in the Festival Junior Chefs Competition in September.

INGREDIENTS THE

SALMON

Salmon, tail end piece- 500g Ask your fishmonger for a piece of salmon cut from the tail end. The tail end is the thinner part of the salmon so it will take less time to cure. Table salt -300g Caster sugar- 200g Pink peppercorns- ½ tbsp.

THE

PEPPERCORN DRESSING

THE

PICKLES

Cucumber Beetroot White wine vinegar- 200ml Water -200ml Caster sugar -200g THE

WATERMELON

Watermelon- 1 whole This is the part of the recipe where the ‘hi-tech’ equipment comes in to play, the most, simplest and effective part of the dish.

(This recipe makes one full sauce bottle which will last one month in the fridge) White wine vinegar- 100ml Honey -100ml Pink peppercorns- 1 tsp. Xanthan gum- 1 pinch Rapeseed oil -300ml

RYE BREAD CRISPS

THE

Rye bread- 100g Rapeseed oil- light drizzle Table salt- pinch THE

RHUBARB

Yorkshire rhubarb- ¼ stick

HOME CURED SALMON WITH YORKSHIRE RHUBARB, COMPRESSED WATERMELON, PICKLED CUCUMBER AND BEETROOT WITH PINK PEPPERCORN DRESSING AND RYE BREAD CRISPS METHOD SALMON

PINK PEPPERCORN

Mix the salt, sugar and pink peppercorns. Blend in a food processor. To cure the salmon, the salmon must be completely submerged in the cure mix for around 2 to 3 hours, remember that this is using the thin end piece of salmon so it will cure a lot quicker then a larger piece.

Place honey, white wine vinegar, pink peppercorns and a pinch of xanthan gum in a jug. Using a hand blender, blend the honey mixture whilst slowly drizzling in the rapeseed oil until emulsified. When emulsified place into a bottle ready to be served.

PICKLES

RYE BREAD CRISPS

Place equal parts of water, sugar and white wine vinegar in a bowl and whisk until the sugar has dissolved. Prepare your vegetables. Pour your mixture over, leave for at least 30 minutes then serve.

Purchase a small piece of rye bread, slice as thinly as possible (we use a meat slicer), season with salt, drizzle lightly with rapeseed oil and bake in a medium oven for 10 minutes until golden and crisp.

COMPRESSED WATERMELON

RHUBARB

Slice 1cm thick piece of watermelon, place in a vacuum pack bag, and place the bag in a vac pack machine. The vac pack machine draws all of the oxygen out of the bag leaving just the watermelon flesh, turning into a vibrant red. Compressing the watermelon brings out the best in the fruit, If you don’t have a vacuum pack machine then do not worry, adding the watermelon in its natural form still works well.

Using ¼ stick of Yorkshire rhubarb, peel and dice as small as possible. Serve the rhubarb raw on top of the fish to cut through the richness, adding a sharp and tangy flavour.

SARA DANESIN MEDIO

SARADANESINMEDIO.COM

Sara is now a full time Chef Consultant after reaching the finals of MasterChef 2011. After the show, she left her job as an intensive care sister and focused entirely on good food. Her cooking is a celebration of both her Italian heritage and the wonderful local produce that Britain has on offer. It is about communicating her passion and skills to an ever increasing and knowledgeable audience. Using simple fresh ingredients, her skilful presentation and a twist of creativity, Sara will ensure you have a memorable culinary experience whether it’s during one of her cookery classes at Seasoned (Cookery School in Derbyshire), Malton Cookery School in North Yorkshire, AGA’s Divertimenti in central London, private cookery classes in the comfort of her own home or private dining events in your own home. Sara will be demonstrating during the September Food Festival. The beauty of this dish is that although mullet is fairly dear, it is sustainable and readily available. Furthermore, it is a well-rounded meal with a range of flavours and mixes good quality proteins, vegetables, nuts and plenty of vitamins. Lastly, if you make more pesto than you use, it can keep for days if covered in oil and refrigerated or frozen.

LINGUINE WITH RED MULLET RAGOUT INGREDIENTS

METHOD

400g of Garofalo linguine 4 small fillets of red mullet (pin boned, scaled and diced) 3 medium sized tomatoes 40g parmesan 40g pine nuts A handful of Taggiasche olives (not pitted) A live basil plant 1 clove of garlic Extra virgin olive oil A thimble of anchovy paste ½ a glass of white wine

Blanch the tomatoes in boiling water, peel, de-seed them and roughly chop (leave aside).

In a saucepan, melt some anchovy paste and a generous amount of oil, together with a clove of garlic roughly chopped. Simmer for a few minutes.

Add the chopped fresh tomatoes, the red mullet and a splash of white wine, then simmer further until the fish is cooked and wine is fully evaporated.

Serves four.

TIP The golden rule for cooking pasta properly is to use 1l of water for every 100g of pasta. Don’t bother adding any oil (it has better uses) to prevent pasta from sticking; it is the quantity of water and regular stirring that will ensure pasta doesn’t stick.

4. In a mortar, put some Malden salt and some clean and dry basil leaves. (Must follow the order to maintain the vivid green of the basil) 5.

Pestle enough to obtain a green paste, then add pine nuts, then when the mix is smooth, add very little garlic, followed by the grated parmesan, and at the very end extra virgin olive oil.

To cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.

Dress the pasta with the sauce, sprinkle a small quantity of pesto, the olives and enjoy!

El Piano is a multi-award winning, wholly plant based and wholly glutenfree eatery. They use no palm oil or solid mixed fats, nuts, (except coconut) nor seeds (except sesame). Cookbooks, information about cookery classes and free recipes can be found on their website. Look out for El Piano’s special offers and cookery classes during the September Food Festival! The Spanish Tortilla is a common favourite, and never more so than in summer where it can make a fabulous picnic centrepiece, and, at the same time, as portable scrambled eggs, can become that dish in the fridge that anyone can chop a piece off and have an instant meal while on the go.

A large, deep ‘pancake’ of eggs and vegetables, including at times also meats and seafood, the tortilla has become synonymous with Spanish cuisine. Traditionally the dish needs 8-10 eggs, but since El Piano is a restaurant preparing wholly plant-based foods, our version is eggless. This means no cholesterol, a long shelf life and it being so much cheaper to make…

SPANISH TORTILLA INGREDIENTS Potatoes x 5 Large onion x 1 Olive oil Gram flour: 7 dessert spoons

EL PIANO

GRAPE LANE, YORK. EL-PIANO.COM

OTHER SIDE OF THE TORTILLA – SPANISH STYLE

METHOD • • • •

Sliced salted potatoes and onion (5 potatoes to 1 onion of similar size) fried in plenty of olive oil (salting them draws out the water and makes them faster to cook). Keep the lid on so that they steam as well as fry. Turn them from time to time . Stop once the potatoes are soft.

THE

“EGG” MIX IS

•

1 heaped dessert spoon of Gram flour per egg needed – (an average sized frying pan would need 6–8 eggs) Add water until the mix is the consistency of beaten eggs Combine the ‘egg’ mix with the potato and onion mix by folding it in so the potatoes retain their shape – test that the salt is adequate… Either use rings to make mini tortillas or or pour the mix into a well oiled non-stick saucepan. Cook slowly and then cook once the mix is firm/dry and can hold its shape.

• • • •

THE

• • •

Use a wet plate. Put the plate over the pan and then, over the sink (to catch any oil) turn the pan and the plate keeping the plate tightly pressed against the pan. Lift off the pan and then slide the tortilla off the plate and back in to the pan.

OTHER SIDE OF THE FRITTATA – ITALIAN STYLE

THE

• •

Place the pan under the grill to cook off the top without having to turn it over! The science is that sticky things will become less so on wet surfaces.

FILMORE & UNION

PETERGATE, YORK. FILMOREANDUNION.COM

Filmore and Union create pure, natural and wholesome dishes from the freshest, seasonal ingredients that not only taste absolutely delicious but nourish your body with the nutrients and pure goodness it needs. Their intimate restaurant on Low Petergate in York is laden with candles and fresh herb pots, perfect for relaxing with a rejuvenating breakfast, light lunch, luxurious afternoon tea or decadent evening dinner with stunning views over the Minster. Filmore & Union’s head chef will be demonstrating during the September Festival. We absolutely love this simple but delicious kale and goat’s cheese frittata recipe! The flavours work like a dream together and it couldn’t be any easier to make. It’s also an extremely powerful protein source and is suitable for vegetarians and those who follow a gluten free diet. What’s not to love?

METHOD 1.

Heat oven to 190°C, 170°C fan or gas mark 5.

Heat the coconut oil in a 25cm ovenproof frying pan.

Add the onions and cook for 10-15 mins until soft and caramelised.

4. Add the kale and 1 tbsp. water, and cook for 5 mins until the kale has wilted. Pour in the balsamic vinegar and bubble for 1 min, then add the eggs. 5.

Give everything a quick stir, then leave undisturbed to cook over a low-medium heat for 5 mins until the egg is nearly set and the frittata is turning golden brown on the bottom.

Scatter the goat’s cheese over the top of the frittata. Cook in the oven for 10-15 mins until the cheese is bubbling and the frittata is set in the centre.

Sprinkle with hemp seeds and enjoy!

KALE AND GOAT’S CHEESE FRITTATA INGREDIENTS 1 tbsp. coconut oil 2 red onions, thinly sliced 200g chopped curly kale 2 tbsp. balsamic vinegar 8 large eggs, lightly beaten with a little seasoning 100g firm goat’s cheese, broken into chunks 2 tsp. hemp seeds

AMBIENTE

GOODRAMGATE, YORK. AMBIENTE-TAPAS.CO.UK INGREDIENTS Roughly 500g whole black sea bream (ask your fishmonger to remove scales and entrails) 200g coarse sea salt 2g fennel seeds 2g chilli seeds Serves 2, roughly 40 minutes

Ambiente is an independent Mediterranean Tapas Restaurant and Sherry Bar located on Goodramgate and Fossgate, serving high quality, locally sourced and freshly cooked food on a daily basis by knowledgeable and welcoming staff. Ambiente will be hosting a special Tapas evening during the Food Festival and will also have a stall selling delicious Tapas and Spanish wines.

WHOLE SALT BAKED SEA BREAM

METHOD 1.

Pre-heat your oven to 190°C, 170°C fan oven or gas mark 5. Line a baking tray that’s slightly larger than your fish with grease proof paper.

In a bowl, place the coarse sea salt, the fennel and chilli seeds and add 2 tbsp. of water. Mix this together to create a sandy texture that is slightly sticky. The mixture should be compact and should hold together when firmly patted down. If you feel you need to add a little more, do so in small quantities and mix until the desired texture is created.

Place about half the sea salt mix on the paper and spread this out so that it is roughly in the size and shape of the fish. Place the fish on top of the salt mixture and cover with the rest of the salt mix, patting this down so it’s firm and encases the fish completely.

4. Place in the pre-heated oven and bake for 20 minutes. Once cooked, remove from the oven and slide a sharp knife into the main body of the fish. Carefully touch the knife to your lips and if it’s hot, the fish is done. If you think that it needs a little longer, place it back in the over for a few minutes and check again. 5.

To serve, transfer the fish to a serving dish and garnish with a few wedges of lemon. The salt on the fish should be hard so whack it with the back of a spoon to crack the salt shell and gently peel it away from the fish, taking care to brush any excess salt off your fish (as you don’t want to eat this bit). Using a knife, carefully find the bones and lift the fillet up so that the fish opens up. Discard the skin and bones and serve with some salad.

GARDEN ROOMS AT TENNANTS

THE

THE AUCTION CENTRE, LEYBURN TENNANTSGARDENROOMS.COM The Garden Rooms at Tennants is a new purpose built facility, comprising a Cafe, Fine Dining Restaurant and function suites, available to hire for events and weddings of all sizes. The Garden Rooms is open from 11.00 am to 4.00 pm, Monday to Saturday. Dishes like this can be found in the fine dining restaurant, serving a la carte food, afternoon teas and our popular Dales Menu, comprising a majority of Yorkshire ingredients. The restaurant is open Monday to Friday, 11.00 am to 4.00 pm and on auction Saturdays, 11am to 4pm. This complex restaurant dish showcases five different cuts of Beef. Prime fillet, braised cheek, tail and tongue. It also uses the bone marrow for a bread & butter pudding. Garnished with classic beef flavour combinations. Designed and cooked by Tristan Prudden, Senior Chef. Tristan will demonstrate this dish during the September Festival.

INGREDIENTS BRAISED CHEEK & TAIL

THE

1 beef cheek 1 ox Tail 1 large white onion Thyme 1 bulb garlic 2 carrots 250ml port 250ml Madeira 500ml red wine Beef stock Sherry vinegar THE

BRAISED TONGUE

1 ox tongue 2 carrots 1 large white onion Thyme 1 bulb garlic Beef stock

BONE MARROW BREAD & BUTTER PUDDING

THE

1 loaf wholemeal bread 1kg bone marrow 200ml cream 200ml milk 5 eggs Salt and pepper THE

CARROT PURÉE

1kg carrots 150g butter Veg stock Salt and pepper

THE

CELERIAC PUREE

THE

RED WINE JUS

2 celeriac 400ml milk 250ml mream Salt Pepper Ground nutmeg

4 litres beef stock 500ml red wine 250ml Madeira 250ml port Thyme 1 bulb garlic 4 banana shallots

FONDANT POTATOES

THE

2 large baking potatoes 250g butter Thyme 1 bulb garlic Salt and pepper

GARNISH

4x 4oz beef fillet steaks 1 bunch chives, finely sliced 300g girolles 150g butter 500g caval nero/cabbage/spinach 20 confit cherry tomatoes Salt and pepper Serves 4

METHOD 1.

Start 24 hours in advance by preparing the braised meats and sauce. First prepare the tongue. Peel the carrots, onions and garlic. Roughly chop all these into chunks and place in a large pan. Add a handful of thyme. Place the tongue in the pan. Cover with beef stock. Simmer over a medium heat for three to four hours. Next, prepare the cheek and tail. Preheat the oven to 160째c. Prepare the vegetables in the same way as you did for the tongue. Place in an ovenproof dish with a handful of thyme. Break the tail down into segments. Trim any sinew off the cheek. Colour the tail segments and the cheek in a hot pan. Place in a tray on top of the vegetables. Pour in the Madeira, port and wine. Add enough stock to cover the meat. Cover with greaseproof paper and then tinfoil. Place in the oven and braise for approximately four to six hours, or until tender. Once the cheek and tail are tender, remove from the oven and drain the cooking liquor, reserving for later. Press the ox cheek between greaseproof and trays overnight. Leave in a refrigerator to set.

4. Pick all the meat off the oxtail. Remove any excess sinew and fat. Season the meat with salt and pepper. Add a spoon of the cooking liquor and mix. Roll tightly in cling film to form a cylinder. Leave to set overnight. 5.

Once the tongue is tender, remove from the pan. Peel the white skin off the tongue. Wrap in cling film to form a cylinder and leave overnight to set.

To make the sauce, place the stock in a pan and bring to the boil, skimming off any fat or scum that rises to the top. In a separate pan, place the red wine, port and Madeira. Peel and slice the shallots and garlic and add them to the pan with a handful of thyme. Boil and reduce to a syrup.

Pour the syrup into the pan of stock and continue to reduce until it is a thick coating consistency. Pass. Cool and refrigerate overnight.

8. The last thing to prepare the day before is the bone marrow bread and butter pudding. Soak the marrow bones in cold water for one hour. Push the marrow cores out of the middle of the bones, reserving the bones with the largest core holes. Clean these four bones. 9.

In a bowl, whisk together the eggs, cream, milk and a pinch of salt and pepper.

10. Slice the bone marrow thinly and slice the crusts of bread. 11. Start to layer the pudding in the centre of the bones, starting with bread and then sliced bone marrow. Repeat all the way to the top of the bones. Pour the egg mixture over the bread and leave to soak in. Add more if necessary. Place in the oven and cook at 160째c for approximately twenty minutes, or until cooked through. Once cooked, remove and place in the fridge overnight.

13. Next, prepare the carrot puree. Peel and chop the carrots into slices. Place in a pan with the butter and a ladle of vegetable stock. Cook over a medium heat until the carrots are tender. Blend in a food processor until smooth. If needed, add some Xantham to thicken. Season and pass. Place in a pan ready to re-heat. 14. Next, prepare the celeriac puree. Peel the celeriac and dice into 2cm cubes. Place in a pan and cover with the milk and cream. Cook over a medium heat until the celeriac is soft. Drain, reserving the liquid. Blend the celeriac, adding the cooking liquor a ladle at a time until the correct consistency is achieved. Season and pass. Place in a pan ready to re-heat. 15. Place the sauce back in a pan ready to heat through. 16. Prepare the rest of the garnishes. Wash the cabbage leaves and drain. Peel the stalks on the girolles and clean. 17. Next, portion the meat. Thinly slice the tongue. Cut the cheek into approximately 3cm cubes. Cut the oxtail into 3cm high cylinders. Place the tail and bone marrow puddings on a tray. 18. Place the cheek in a pan with a spoon of the sauce to heat through and glaze.

TASTING OF BEEF, FONDANT POTATOES, CELERIAC, CARROT, GIROLLES WITH RED WINE JUS 19. Preheat the oven to 180째c. 20. Heat two frying pans and put a drizzle of oil in each. While they heat up, place the tray of fondants and the tray of tail and puddings into the oven for ten minutes or until heated through. Place the purees, sauce and cheeks onto heat through, ensuring you stir the purees regularly to ensure they do not catch on the bottom. Keep turning the cheek so that it glazes evenly. 21. In one frying pan, place the beef fillet steaks and season. Colour on both sides. Add butter and baste. Cook until medium rare. Leave to rest. 22. In the other pan, sautee the girolles lightly until just coloured. Add the butter to glaze. At the last minute, add some chopped chives for colour. Drain. 23. Finally, wilt the cabbage in a fresh frying pan. 24. Season everything and then plate up.

12. On the day of the meal, start to prepare the garnishes. First, prepare the fondant potatoes. Using a 4cm cutter, cut 12 mini fondants out of the potatoes, and trim and even up the sides. Heat a frying pan, add a drizzle of oil, and colour the fondants on both sides until golden. Add the butter, thyme and halved bulb of garlic. Cook slowly over a low heat until soft. Once cooked, remove from the pan and drain. Place on a tray with a small knob of butter, ready to re-heat.

INGREDIENTS THE

BRINE

295g water 75ml white wine vinegar 125g caster sugar 100g fine sea salt 1 teaspoon mustard seeds 2 garlic cloves 1 bunch of thyme THE

CHICKEN

4 free-range chicken supreme 14g unsalted butter 1 garlic clove crushed For the roasted courgette 1kg mixed courgette, (yellow, green, round) Olive oil Sea salt Paprika 1 thyme sprig

Le Cochon Aveugle is a small, intimate French restaurant on Walmgate, York serving a fortnightly changing six course tasting menu for £35. The dishes are all based on classic French bistro dishes in concept, but prepared using modern or forgotten techniques. Their aim is to submerge patrons in the experience from the moment they sit, and ensure a unique and memorable visit each time they dine. Dining takes place from 6-9pm Tuesday to Saturday and dietary requirements can be catered for. Booking is recommended! Le Cochon Aveugle will be hosting a very special evening in the Guildhall during the Food Festival! Josh will also be demonstrating. This dish is inspired by Provençal cookery, as it is light, fresh and intensely flavoured. Brining the chicken will result in the flesh staying moist and tender. Please use organic free-range chicken for higher quality and tastier meat. Using cheap battery birds is cooking blasphemy.

LE COCHON AVEUGLE

WALMGATE, YORK LECOCHONAVEUGLEYORK.COM METHOD BRINE

Combine the ingredients in a medium pan and bring to the boil, making sure the salt and sugar have dissolved. Let it cool and refrigerate until cold.

BRINING THE CHICKEN Put the chicken in a large bowl, add the brine and make sure the meat is fully covered. Place in the fridge for 4 hours. Drain the chicken, rinse under cold water, pat dry and place in the refrigerator.

ROASTED COURGETTE Turn the oven on to 1800C/Gas mark 6 Cut the courgette into half-inch thick slices, then place on a baking sheet lined with parchment paper and drizzled with olive oil. Season with sea salt, paprika and thyme and roast the courgette for 15-20mins until just tender.

THE

OLIVE PURÉE

100g pitted black olives 50g olive oil Juice of half a lemon For the brown butter dressing 30g unsalted butter Lemon juice Fine sea salt THE

GARNISH

1 handful of mixed fresh leaves of tarragon, dill and chervil Serves 4

BRINED CHICKEN SUPREME WITH ROASTED COURGETTE, BLACK OLIVE PURÉE, HERB SALAD AND BROWN BUTTER VINAIGRETTE

OLIVE PURÉE Add all the ingredients into a blender and blend until smooth.

BROWN BUTTER DRESSING Heat the butter in a small saucepan over a medium heat until it turns light brown and smells nutty. Whisk in lemon juice and a pinch of salt and set aside.

CHICKEN Take the chicken out the refrigerator and pat dry. Do not season the chicken, the brine has taken care of this. Put a frying pan on high heat and add olive oil until hot. Add the chicken skin side down, and reduce heat to medium and cook for 12 minutes. Turn over and add butter, garlic and thyme. Baste with the melted butter. Cook the chicken for another 5 minutes and then remove the pan and let the chicken rest for another 5-10 minutes. TO

SERVE

Spread a spoonful of the olive purée on to the plate. Cut each chicken in half and add to the plate. Arrange the courgette nicely on the plate. Toss the herbs in the brown butter dressing and scatter on the plate. Serve.

WALMGATE ALE HOUSE AND BISTRO

WALMGATE, YORK WWW.WALMGATEALE.CO.UK/BISTRO

Walmgate Ale House and Bistro was originally opened in 2001, as Melton’s Too, by Michael and Lucy Hjort. The Hjort family has owned and run businesses in York since 1990 when they opened the fine dining restaurant, Melton’s, on Scarcroft Road. The family are passionate about using and promoting local produce. Walmgate Ale House & Bistro will be part of the Ale Trail and Taste Trail during the Festival.

SAVOURY BREAD AND BUTTER PUDDING WITH SMOKED WENSLEYDALE CHEESE AND RATATOUILLE METHOD

INGREDIENTS

BREAD AND BUTTER

THE

Remove crusts from the bread

Cut the bread into quarters

Layer in a large baking tray

½ loaf white bread 3 eggs 450g milk Pinch nutmeg Salt

4. Whisk eggs and milk and pour over - leave overnight to soak if possible 5.

Cover and bake at 140°C until set

RATATOUILLE 1.

Roast onions, courgettes and peppers in olive oil in the oven until soft (about 15-20 minutes)

Meanwhile, de-skin and de-seed the tomatoes by placing in a bowl of boiling water until the skins come away easily. Scrape the seeds out and dice the flesh finely.

Cook the tomatoes in a large sautee pan with some olive oil, adding the garlic and torn basil.

4. Once the vegetables are roasted (and cooled) chop and add to the tomatoe mixture. 5. TO

THE

BREAD AND BUTTER

RATATOUILLE

1 onion 2 courgettes 2 peppers (any colour) 2 cloves garlic Basil 1 tsp. sugar 1 tbsp. red wine vinegar 4 large tomatoes TO

SERVE

Smoked Wensleydale Green beans

Then add the sugar and vinegar and season to taste.

SERVE

Once the pudding is cooked, place it under the grill, with a slice of smoked Wensleydale on top, until it is melted.

Place the ratatouille in a bowl, with the pudding on top.

Serve with green beans.

YORK COOKERY SCHOOL

YORK ECO BUSINESS CENTRE, CLIFTON MOOR, YORK. YORKCOOKERYSCHOOL.COM

York Cookery School offers you tuition in many styles of cooking and baking: • Mediterranean & North African cuisine • Asian including Indian, Thai, Chinese & Korean • Sushi • Baking & bread making • Patisserie • Cake decorating Fiona McBeath, a York Cookery School chef, who teaches several courses, created this recipe. York Cookery School will be hosting three days of cookery lessons in York City Centre, during the September Festival.

CHICKEN WITH TARRAGON SALSA VERDE INGREDIENTS

METHOD 1.

Pre heat the oven to 190° C

Lay the chicken breasts in an oven proof dish

Pour over the white wine

Season

Tuck two tarragon sprigs under the breasts

Leaves from a small bunch of fresh parsley- approx. 20g Leaves from sprigs of fresh tarragon – approx. 5g 3 spring onions green part included- roughly chopped Zest and juice of 1 lemon 1 tsp. Maldon sea salt flakes 6 tbsp. olive oil

Sprinkle approx. tablespoon olive oil over the breasts to keep them moist during cooking

Place in the oven and cook for approx. 20-30 mins depending on the size.

Avoid over cooking and drying out

Serves 6-8

Take the breasts out of the oven and set aside whilst making the salsa verde

THE

CHICKEN

2 x tbsp. olive oil 4 x chicken breast fillets 1 x small bunch tarragon ( 2 sprigs for the chicken and more leaves for the sauce ) Maldon sea salt and freshly ground black pepper 1 glass of white wine (optional) THE

SAUCE

10. Put the parsley and tarragon leaves along with the spring onions, lemon zest and salt and pepper and 3 tabs of olive oil into a small blender. 11.

Whizz to a paste

12. Add the lemon juice and the remaining olive oil 13. Slice the chicken into quite thick slices and arrange on a platter 14. Pour any chicken cooking juices into the salsa and give it a final whizz 15. Taste and season further if needed 16. Dribble the sauce over the sliced chicken….enjoy!

DESSERTS

COOKED BY FIONA MCBEATH

MALTON COOKEDBY.CO.UK

Having studied Home Economics in York and Sheffield, Fiona’s passion for food developed whilst working alongside Ian Martin (Father of ‘Saturday Kitchens’ James Martin) at Castle Howard, York. She headed up the wine department which afforded her the privilege of travel to many regions of France sampling, not only their phenomenal wines, but their varied and delicious cuisine too. Fiona now owns Cooked By, a small private catering business working around Yorkshire and based in Malton. She also works on a regular basis at York Cookery School teaching and organising a variety of classes throughout the year. On a weekly basis Fiona also works part time as a Product Taster/Analyst on the Dark Chocolate Panel at Nestlé York. Fiona will be demonstrating her recipes during the September Festival.

INGREDIENTS ½ Punnet of mixed berries –fresh or frozen Crème de cassis 1 jar lemon curd ½ litre whipping cream Caster sugar Biscotti or shortbread biscuits to serve

FRESH BERRIES WITH LEMON CURD FOOL METHOD Place the berries into a bowl and cover with cassis - to taste. 1.

Sprinkle with caster sugar.

Lightly whip the cream

Fold in the lemon curd being careful not to over whip as the mixture will split.

4. Place the berries at the bottom of a sundae or wine glass and layer with the creamed lemon fool. 5. 22

Place in the fridge until required and serve with little biscotti or shortbread biscuits…enjoy !

YORK COCOA HOUSE

3 BLAKE ST., YORK YORKCOCOAHOUSE.CO.UK

York Cocoa House opened in November 2011, with the dream was to create a home for true chocolate lovers, just like owner Sophie Jewett. Sophie wanted people to feel comfortable and adventurous to explore and indulge in chocolate in York. York Cocoa House is a café and shop, with a chocolate themed menu during the day and on weekend evenings. The Cocoa House also runs workshops and masterclasses on a weekly basis. York Cocoa House is a keen participant in the Food Festival every year. They will be running workshops, hosting events and will run a stall during the Festival period. It was in making a version of this chocolate cake that I fell in love with the icing, I thought it would be perfect as a chocolate truffle with a local Real Ale. We got quite well known for our Real Ale truffle, so much so, Rudgate Brewery asked for our help to make York Chocolate Stout, it’s a fabulous beer that is on sale nationwide and won lots of awards, and has real chocolate in it!

YORK CHOCOLATE STOUT CAKE INGREDIENTS

METHOD

500ml York Chocolate Stout 375g butter 600g dark brown sugar 500ml double cream 3 eggs 1 tbsp. vanilla essence 420g self-raising flour 3 tbsp. bicarbonate of soda 400g dark chocolate – about 55% cocoa solids – chopped finely

Pre-heat the oven to 140° C

Line the large cake tins with baking paper and lightly grease with a little butter

Melt the butter in a pan with 375ml of the stout and heat gently

EQUIPMENT You will need to prepare the following items: 2 large mixing bowls 1 metal spoon 2 large cake tins – lightly greased 1 saucepan

4. Put the cocoa powder and sugar into a large mixing bowl and gently add the stout and butter mixture 5.

In a separate bowl combine the eggs, milk and vanilla essence, add this to the large bowl and mix

Add the flour and bicarbonate of soda and continue mixing

Pour the batter into the prepared cake tins and put in the oven to cook for 45 minutes until thoroughly cooked

8. When springy to the touch remove from the oven and allow to cool completely 9.

To make the ganache icing heat 275ml of cream and 125ml of the stout in a sauce pan until it reaches a rolling boil, pour immediately over the chocolate and leave to sit for a few minutes before stirring thoroughly

10. Allow the icing to cool and thicken for about an hour before spreading onto the bottom cake layer, place the other layer on top and use the icing to cover the top and sides of the cake. Finish with white chocolate shavings. 23

THE HISTORY GIRLS

HISTORYGIRLSYORK.COM

This biscuit recipe is the perfect demonstration of how - with a fresh approach and a little adjustment – historic flavours are an interesting and accessible addition to any 21st century cooking repertoire. The original 1692 ‘receipt’ came my way via Sophie Jewett and the team at York Cocoa House so it seems only fair to acknowledge them in the development of this spicy little treat. Gingerbread has been a popular delicacy since its arrival on the Tudor banqueting table. First made by boiling honey with breadcrumbs and any combination of spices, it has taken many guises on its journey to become the biscuit it is today. The aforementioned York gingerbread of the 1600’s was in fact a later version of the honey and breadcrumb mixture, spiced with ginger, clove, mace and cinnamon along with a decadent measure of both red

wine and brandy. Pressed into beautiful moulds rather than baked it held a crumbly and rather complex texture. I have taken the flavour profile from the original and built it into a familiar recipe for modern gingerbread biscuits. Spelt flour adds a nutty background flavour and ground almonds offer a nod to the original softer, crumbly texture without being unmanageable. This recipe is so simple that it would be perfect to make with children, simply replace the alcohol with apple juice or milk. Claire from the History Girls will be demonstrating her recipes during the Festival and will also be running schools workshops throughout the ten days.

YORK SPICED GINGERBREAD BISCUITS BY

YORK COCOA HOUSE AND THE HISTORY GIRLS

INGREDIENTS

METHOD

350g white self-raising flour 150g spelt (replace with wholemeal flour if unavailable) 100g ground almonds 2 ½ tbsp. of ground ginger 2 tsp. of cinnamon ½ tsp. of mace ¼ tsp. of clove Large pinch of salt 120g unsalted butter 6 tbsp. of golden syrup 100g caster sugar 3 tbsp. of brandy 3 tbsp. of red wine

Preheat the oven to 165Cº/Gas Mark 4.

Combine the flours, ground almonds, salt and spices in a large bowl. As mace is the outer part of the same plant, ground nutmeg is a perfectly acceptable alternative, though it doesn’t have quite the same background notes.

Gently warm the butter, syrup and caster sugar together. Add the red wine and brandy and stir well before pouring over the dry ingredients. Mix well and knead lightly with your hands until the dough is smooth.

Will make approximately 42 small biscuits.

4. Divide into quarters, flour a work surface to prevent the biscuits from sticking and roll out to about the thickness of a one pound coin. Place the biscuits on a non-stick tray and bake for around 17 minutes or until just golden in colour. Allow to cool on a wire rack. The gingerbread keeps well in an air tight tin.

THE

PORTUGUESE WINE CLUB

POPESHEAD COURT, YORK. PORTUGUESEWINECLUB.CO.UK

The Portuguese Wine Club is based in York but brings the UK some of Portugal’s best quality and unique wines directly from the producers. The Portuguese Wine Club is passionate about wines and providing its customers with a great wine experience. Portuguese wines can be purchased through the website or customers can join the wine club, which delivers three or six wines per month to your home. These are specially selected for each customer and are unique wines which have often never been bought in the UK before. The Wine Club hosts weekly tastings in York City Centre and can also provide wine tastings in your own home. The Portuguese Wine Club will be providing a wine and fizz bar during the September Festival.

This is a traditional Portuguese dessert, which is often enjoyed in the afternoon sun with a glass of dessert wine. It’s a simple recipe (we haven’t made our own pastry or custard) but it is a delicious example of what matches our Moscatal Setubal. Moscatal is one of Portugal’s most famous grapes and produces delicious, sweer wines. The Moscatal Setubal has a refined and delicate nose with touches of honey and orange blossom, with an intense and unmistakable flavour. It pairs best with desserts such as this one or can be enjoyed over ice as a long aperitif.

PORTUGUESE CUSTARD TARTS – SERVED WITH MOSCATAL SETUBAL INGREDIENTS 3 sheets puff pastry 2 tbsp. custard powder 2 tbsp. caster sugar 400ml cream Zest of 1 orange 1 tsp. vanilla essence Icing sugar to dust

METHOD 1.

Preheat oven to 220°C.

Cut each sheet into four 10cm circles, line half of the muffin pan cups with dough and refrigerate.

Stir custard powder, sugar and half a cup of cream until smooth.

4. Stir in zest and essence. 5.

Bring remaining cream to boil in saucepan.

Stir quickly into custard mixture.

Stir over low heat 2 minutes until thickened.

8. Cool 5 minutes and pour into prepared cases. 9.

Bake in the middle of the oven for 15 minutes.

VINCENT’S COFFEE

YORK. VINCENTSCOFFEE.COM

Vincent’s Coffee is the brainchild of York graduate, Bethan Vincent, who set up Vincent’s Coffee in 2011 with very clear aims. Bethan wanted to bring the UK high quality, freshly roasted coffee which was sustainable and ethical. As such, Vincent’s Coffee ensures that its supply chain is cruelty free and ensures that its environmental impact is minimal. Their coffee is a very high standard, and their website provides buyers with clear guides of flavours, so that they may choose coffee based on the flavours they enjoy. These are: Fruity, Floral, Nutty, Mocha, Spice. Vincent’s will be taking part in the Festival with a demonstration and with a stall. Espresso Hazelnut Brownies: preparation time – 15 minutes plus 55 minutes cooking time. These brownies are made deliciously decadent with the addition of fresh espresso and hazelnut spread. Each of our blends will add a different twist to this recipe Our Floral Kaffa blend blend will give you light and aromatic high notes, whereas our chocolatey Sidamo blend will add depth and richness. For an unusual zing, the Fruity Pasqua blend will give a boost to citrus and berry notes. It’s also worth looking at the tasting notes on your chocolate, as they can be paired with those of the coffee!

ESPRESSO HAZELNUT BROWNIES INGREDIENTS

METHOD

30 x 32cm tray bake or roasting tin 300g Chocolate (For the best results, use a bar with a 70%+ cocoa content.) 225g unsalted butter Double espresso made from Arabica beans 3 large eggs 175g caster sugar 100g self-raising flour 2 tbsp. hazelnut spread

Pre heat the oven to 190°C (gas mark 5) and line your tin with greaseproof paper

Break the chocolate up into pieces and slowly melt in a bowl with the butter over a pan of hot water, stirring as you go. Once the chocolate pieces have completely melted, add the hazelnut spread and stir until combined. Take the mixture off the heat to cool.

In another bowl, beat the sugar eggs and double espresso together. Slowly add this into your cooled chocolate mixture, then gently fold in the self-raising flour.

4. Bake in the oven for 55 minutes, the brownies will crack on the surface and remain gooey in the centre. Leave the brownies to cool for half an hour in the tin before finally cutting them into 16 pieces. 5.

Serve with whipped cream and fresh berries for an extra indulgence! 27

Contributors: Ambiente Tapas Ashfields at York College Claire Davies Cooked by Fiona McBeath Cyrus Kay El Piano Filmore & Union The Garden Room at Tennant’s Le Cochon Avegule Middletons The Portuguese Wine Club Sara Danesin Medio The Star Inn The City Vincent’s Coffee Walmgate Ale House and Bistro York Cocoa House York Cookery School

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