Get Cooking Calderdale

Boeuf Bourguignonne from Gillian Holt

Wednesday 29th February 2012 11:38 AM

Elizabeth David's Boeuf a la Bourguignonne (as cooked by Gillian Holt of Midgley)

We get our meat at Keelham farm shop near Queensbury. It's the only place we've been able to find proper beef skirting. But I don't normally use skirting in my bourguignon; I use topside of beef as per Elizabeth David in French Provincial Cooking (1960)

BOEUF A LA BOURGUIGNONNE

INGREDIENTS

• 2lb topside of beef
• 4oz unsmoked salt pork/streaky bacon
• a large onion
• thyme, parsley and bay leaves
• 1/4 pint of red wine
• 2 tablespoons olive oil
• 1/2 pint meat stock
• a clove of garlic
• 1 tablespoon of flour
• meat dripping (or oil)
• 1/2lb of mushrooms
• 12 to 18 small whole onions

HOW TO MAKE IT

1. Cut the meat into 2 inch squares x 1/4 inch thick and put in a china, earthenware or glass dish.
2. Season with salt and pepper. Cover with the thinly sliced onion, herbs, red wine and olive oil.
3. Leave to marinate for 3 to 6 hours.
4. Put about a tablespoon of beef dripping or oil in a heavy casserole (one that can go on the hob or in the oven), over a medium heat and put the bacon in cut in 1/4 inch thick matchstick lengths.
5. Let the fat run adding the small, peeled, whole onions. Let them brown all over and remove and set aside.
6. Drain and dry the pieces of meat, retaining the marinade.
7. Brown the meat in the hot fat on both sides (a batch at a time if necessary to keep the fat hot enough to seal and brown them).
8. Add the flour and shake or stir to coat the meat and let the flour absorb the fat.
9. Pour over the strained marinade. Let if bubble half a minute and add the stock.
10. Add a clove of garlic and bouquet garni of thyme, parsley and bay leaf, tied with a thread.
11. Cover the pan with a close fitting lid and let simmer for 2 hours (ED says on top of the stove but my hob is far too hot, so I put it in a low oven).
12. Then add the bacon and little onions and add the mushrooms which have been sautéed in butter for a few minutes. Simmer for 30 minutes more and remove the bouquet garni before serving.
13. Enough for 4 to 6 people.
    

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Posted 11:38 AM | 0 Comments | Permalink

Panackelty from Jason Main

Tuesday 28th February 2012 3:28 PM

Although not from Calderdale, our Chef Tutor Jason Maintold us this week about one of his earliest food memories - a dish his Grandma used to cook for him in the North East.

"Panackelty is casserole one pot dish which he remembers containing sausages and other meat. His Grandma was from a mining community and this was a fantastic dish to leave baking throughout the day whilst other jobs were carried out. Jason used to eat it throughout the week but according to some sources, it was a Monday dish using up leftovers from the Sunday.
Here is Jason's Grandma's recipe."

PANACKELTY

INGREDIENTS

• 1 (340 g) can corned beef , sliced
• 1 large onion , peeled and thinly sliced
• 3 -4 large potatoes , peeled and thinly sliced
• 2 beef bouillon cubes (dissolved in 3/4 pint of water)
• Salt and pepper
• 3 tablespoons Worcestershire sauce
• 6 sausages cut in half, no preference, choose your favorite.

HOW TO MAKE IT

1. Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the beef stock and cover with a lid or foil.
2. 
Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
3. 
Serve hot with fresh green vegetables.

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Posted 3:28 PM | 0 Comments | Permalink

Savoury Pancakes from Molly Gaskell

Monday 27th February 2012 8:59 AM

Another recipe from 17 year old Molly Gaskell from Barkisland. This is a delicious savoury alternative to sweet pancakes. We buy the vegetables at Hebden Bridge market.

Ingredients

• Red pepper
• Yellow pepper
• Red onion
• Courgette
• Aubergine
• Feta cheese
• Tomato
• Garlic
• Olive oil

For the pancakes

• 4 oz plain flour
• 7 fl oz milk mixed with 3 fl oz water
• 2 Eggs
• Salt
• Sunflower oil
  

Method

1. Finely dice the peppers, aubergine, tomato, onion and courgette. Drizzle a little oil over a hot baking tray and spread out the veg. Roast at 200 degrees until softened. Season well with salt and cracked black pepper and keep warm.
2. To make the pancakes, sift the flour into a large bowl. Make a mound in the middle of the flour and add the beaten eggs till you get a thick batter. Add a pinch of salt.
3. Heat 2 tbsp sunflower oil in a frying pan, and when it's good and hot drop a ladle of the pancake mixture in. Cook it both sides.
4. When its golden brown, put a mound of the veg mix in the middle of the pancake (still in the pan) and crumble some feta cheese on the top.
5. Let it warm through, remove from the pan and fold the pancake round the veg. Serve immediately!
   
   
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Posted 8:59 AM | 0 Comments | Permalink

Goan Chicken Curry from Molly Gaskell

Monday 27th February 2012 8:58 AM

This recipe comes from 17 year old Molly Gaskell from Bakisland who says it is "Yorkshire Meeting Goa". The onions, garlic, potatoes and fresh coriander are bought from Hebden Bridge market and are locally sourced. The mint has been grown in our garden and the chillies are from my granddad's greenhouse! The free range chicken has come from Far Barsey farm shop in Barkisland.

Ingredients
For the curry paste

• 1 onion, quartered
• 4 bird's-eye chillies
• 1 tsp ground coriander
• 2 tsp tamarind pulp, mixed to a paste with 1 tbsp water
• 1 tbsp caster sugar
  

For the curry

• 2 tbsp vegetable oil
• 1x400ml/14fl oz can coconut milk
• 400g/140z spinach
• Handful fresh mint
• Small bunch coriander
• 1 garlic clove
• 200g/7oz potatoes
• Pinch salt
• 3 chicken breasts, cut into large chunks

To serve

• Cooked basmati rice
• Naan bread
  

Method

1. For the curry paste, blend the onion, chillies, ground coriander, garlic, tamarind and sugar in a food processor to a fine paste.
2. For the curry, heat the oil in a large frying pan over a medium heat. Fry the curry paste for 2-3 minutes, or until fragrant.
3. Meanwhile, blend the coconut milk, spinach, mint, coriander, garlic and salt in a food processor and add this mixture to the frying pan. Bring to the boil, then reduce the heat and simmer for 5 minutes. (Add a little water or stock if the mixture is too thick.)
4. Add the potatoes and chicken and cook for a further 20 minutes or until the chicken is cooked through and the potatoes are tender.
5. Serve the curry with rice and naan bread.
   

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Posted 8:58 AM | 0 Comments | Permalink

Mary Alice’s Green Tomato Chutney from Margaret Barker

Friday 24th February 2012 2:18 PM

Margaret Barker from Midgley has shared her late ma-in-law's green tomato chutney recipe. She has been making it for about 40 years, its simple and easy to make and she says it tastes delicious either with cheese or cold meats (especially in a sandwich). Margaret buys the tomatoes, apples and shallots at the fantastic Thursday food market in Hebden Bridge.

Mary Alice's Green Tomato Chutney

Ingredients

• 2 lb green tomatoes - quartered
• 1 lb cooking apples - peeled and sliced
• 1 lb shallots
• 1/2lb brown sugar
• 1 oz bruised ginger
• 1/4lb sultanas
• 1/2 tsp cayenne pepper
• 1/2 pint brown vinegar
• 1 dessert spoon salt

Method

1. Boil all ingredients together in a pan until thick and soft

2. Bottle when cool

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Posted 2:18 PM | 0 Comments | Permalink