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  • Thursday 10th July 2008
    and
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  • 10pm on Monday 7th July 2008.
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Recipes

We’ve selected a few of our favourite recipes using some local ingredients.  As we travel through the seasons we will add some recipe ideas to make the best use of the seasonal produce available. If you have a favourite you would like to share then please let us know by email and we will add it on. 

Devils on Horseback

Ingredients
12 prunes
6 rashers streaky bacon
optional – Hartington stilton
Method
De-stone the prunes and if you want to use Stilton stuff a piece inside each prune
Cut the streaky rashers in half and stretch the bacon a little. Wrap each prune tightly in a half rasher. Place devils on a baking tray sitting on the end of the bacon.
Cook in the oven at 200C for about 8 minutes.

Stilton Stuffed mushrooms

Ingredients
100g/4oz butter
1 onion finely chopped
125g/5oz white bread crumbs
100g/4oz Hartington Stilton cheese
2 tbsp freshly chopped parsley
300g/11oz Portabello mushrooms
Method
1. Preheat oven to 170 degrees C / 325 degrees F / Gas Mark 3.
2.Melt butter in a saucepan, add the onion and mushroom stalks and soften for 3-4 minutes.
3. If you have made the breadcrumbs in a processor add the onion mix, Stilton and parsley and process lightly to combine. If mixing by hand break up the Stilton with a fork first and then combine together.
4. Press the stuffing lightly into the mushroom caps. Place on a baking tray and bake in the preheated oven for 35 minutes.

Dovedale Toasts

Ingredients
150g/6oz Dovedale Cheese
1 ½ tbsp Mayonnaise
salt and freshly ground pepper
5 thick slices of white bread
Butter for spreading
Method
1. Beat the cheese, mayonnaise and seasoning together.
2. Spread one side of the bread with butter and the other with the cheese mixture and cut into triangles.
3. Place on baking sheet buttered side down and bake at 220C/400F Gas mark 6 for about 12 minutes and serve hot.

Ginger and Orange Carrots

Ingredients
1kg/2lbs carrots sliced
50g/2oz butter
½ teaspoon ground ginger
salt and fresh ground pepper
300ml/1/2 pint orange juice
fresh parsley
Method
1. Using a large shallow saucepan layer the carrots with small knobs of butter, a sprinkle of ginger and salt and pepper.
2. Pour over the orange juice and simmer gently for 15 – 20 mins.
3. Serve with a sprinkle of chopped parsley

Almond Sprouts

Ingredients
1kg/2 lbs Brussels sprouts
50g/2oz butter
3 tablespoons almonds
fresh ground black pepper
Method
1. Cook sprouts as normal until tender
2. Melt the butter in a clean saucepan and toss the almonds in the butter until they turn golden.
3. Add the drained sprouts and gently stir in the butter and almonds and season to taste.

Goat’s cheese crostini

Ingredients
2 slices of bread
knob of butter
85-110g/3-4oz goats' cheese (Innes Button)
drizzle of honey
a few chives, chopped, to garnish
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Cut the slices of bread into rounds with a pastry cutter.
3. Melt a knob of butter in a frying pan.
4. Add the bread rounds and fry for 1-2 minutes until golden on both sides. Transfer to a baking tray.
5. Top each bread round with a pile of goats' cheese and a drizzle of honey.
6. Bake in the preheated oven for 2-3 minutes until the cheese is golden.
7. Serve immediately with a sprinkling of chopped chives.

Goat’s cheese souffle

Serves 1
Ingredients
2 eggs, separated
2 tbsp double cream
55g/2oz goats' cheese, crumbled (Innes Bosworth/Clifton Leaf )
salt and freshly ground black pepper, to taste
1 tsp butter
2 tsp plain flour
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Whisk the egg whites in a large bowl, until stiff.
3. In a small saucepan, heat the double cream and then whisk in the goats' cheese, to melt.
4. Season to taste, then stir in the egg yolks.
5. Remove from heat and gently fold in the egg whites.
6. Rub the inside of a ramekin with the butter, to grease, then coat with the flour, shaking off the excess.
7. Pour the egg mixture into the ramekin, then place in the oven for 8-10 minutes.
8. Serve immediately.

Goat’s Cheese and Apple tarts

Serves 1
Ingredients
2x 8cm/3in discs of rolled puff pastry
2 slices of goats' cheese (Innes Bosworth/Clifton Leaf)
1 tsp honey
1 apple, cored and cut into thin slices
1 tbsp caster sugar
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the puff pastry discs onto a non-stick baking tray. Top each disc with a slice of goats' cheese and then drizzle each with honey.
3. Cover each pastry round with the apple slices and sprinkle with sugar.
4. Bake in the oven for eight minutes, or until the pastry has risen and is golden.

Parsnip and squash au gratin

Serves: 4
Ingredients
250g parsnips
medium onion
4 tbsp fresh parsley
500g squash
150ml milk
100g strong cheese
150ml creme fraiche
salt and pepper

1. Peel and cut the parsnips into 5mm thick slices. Peel the squash, remove the seeds and pith then cut into 5mm cubes. Slice a medium onion and mix all of the vegetables together with salt and pepper.

2. Place half of the mixture in a buttered shallow baking dish. Grate the cheese and chop the parsley, then sprinkle half of the cheese and a third of the parsley on top of the vegetables. Pour the rest of the mixture on top and cover with the rest of the cheese and half of the remaining parsley.

3. Pour over a mixture of the milk and creme fraiche and bake at 190C (350F) gas mark 4-5 for 30 minutes.

Garnish with the remaining parsley.

Roasted Vegetables

Use any or all of the following in quantities to suit
Squash – Butternut, Sweet Dumpling, Baby Bear – cut into chunks you can leave the skin on too
Carrots
Parsnips
Turnips
Onions
Swede
Chopped Garlic to taste
Chopped Chilli to taste
Olive Oil
Salt and Pepper

Cut all the veg into chunks  - you can leave the skin on the squashes.  Put everything in a roasting tray, sprinkle with garlic and chilli to taste and drizzle over olive oil.  Toss everything so it is coated in oil and roast in the oven 220C for approx. 45 mins.  If you want to add potatoes we always find these are better par boiled and then roughed up by shaking in a colander before adding to the dish with the other veg.

If you want something a little less hot and spicy just add fresh thyme, rosemary or sage instead of garlic and chilli.

Pumpkin Muffins

Makes about 12

4oz (120g) butter at room temp.
5oz (150g) dark brown sugar
4 tablespoons black treacle
1 beaten egg at room temp
8oz (225g) cooked pumpkin (just boiled until soft)
8oz (225g) flour
¼ teaspoon salt
1 teaspoon bicarbonate of soda
1 ½ teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 oz (30g) currants or raisins

Preheat oven to 200C or 400F and grease the muffin trays or use paper cases.

  1. Cream butter until soft with electric mixer.  Add sugar and treacle and beat until light and fluffy
  2. Add egg and pumpkin and stir until well blended
  3. Sift in flour, salt, bicarbonate of soda and spices.  Fold in enough to blend but don’t overmix.
  4. Fold in the dried fruit
  5. Spoon mixture into the muffin cups to three quarters full
  6. Bake until tops spring back when touched

You can eat these warm or cold.

Easy Peasy Beef Stew

Serves 4
2lb (900g) braising or stewing steak
sunflower oil
knob of butter
12 or so shallots  - you can use sliced onions but shallots are sweeter
1½oz (40g) flour
1pt (600ml) beef stock
Splash or 2 of Worcestershire sauce
2 tablespoons redcurrant, damson or crab apple jelly
Freshly ground salt and pepper

Cut the meat into cubes. Heat the oil and butter in a firm based casserole or frying pan and brown the meat quickly. Add shallots and soften a little and then add the flour and stir to blend in the pan juices.  Allow to cook for a minute or so without burning.  Add the stock and stir until boiling and thickened – about 5 minutes.  Add Worcestershire sauce and then put the casserole in the oven.  If using a frying pan transfer to casserole first.  Cook slowly at 140°C (275°F or Gas mark 1) for about 3 hours until meat is tender.  While the casserole is cooking go and do something more interesting and then half an hour before the end of cooking add the jelly of your choice and stir in to mix then replace casserole back into the oven.

Stuffed Mushrooms

Ingredients
knob of butter
100g /4oz bacon cut into 1 inch bits
1- 2 garlic cloves, peeled and crushed
handful of fresh herbs, parsley, sage, thyme etc.chopped
55g/2oz white breadcrumbs
salt and freshly ground black pepper
3 large flat mushrooms, potobellos, stalks removed
drizzle of olive oil
3 small slices of  cheese – take your pick – goats cheese, red leicester or even stilton
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Gently melt the butter in a pan and sauté bacon.
3. Add the garlic, herbs, breadcrumbs and chopped stalks for a few minutes, until golden and season.
4. Place the mushrooms onto a non-stick baking tray and drizzle with oil. Spoon the bacon and breadcrumb mixture into the mushrooms and place a slice of cheese onto each.
4. Bake in the oven for 4-5 minutes, or until golden and the cheese has melted.
5. Remove from the oven and serve.