Visit the Beautiful and Diverse County of Yorkshire for Great Food and the Best of British

Sunday Lunch in a Yorkshire Pudding

Visit the Beautiful and Diverse County of Yorkshire

for Great Food and the Best of British

What comes to mind when you think of Yorkshire? Cricket, Whippets, Flat Caps, Miners, Moors, Dales or the Sea? Or do you think of Fat Rascals, Yorkshire Pudding, Parkin, Rhubarb, Pikelets, Wensleydale Cheese and Fish and Chips? England’s largest county has such a diverse landscape, so the food that hails from the region is as rich and varied as the county itself. Yorkshire is NOT just Yorkshire puddings, delicious though they may be, it’s also Ryedale Lamb, Craven Heifers, York Hams, Pontefract Cakes, West Riding Haver Cakes, Turf Cakes, Yorkshire Parkin, Whitby Fish, Yorkshire Parkin, Scarborough Muffins, Potted Shrimps, Yorkshire Tea Cakes, Ripon Yule loaf and Oven Bottom Cakes……it’s a county that has forests, moors, Dales, Wolds, valleys, vales and the sea……it’s big, it’s beautiful and it’s our next stop on the Best of British cookery tour.

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Much of the cuisine of Yorkshire is very similar to Scottish food…….the use of oatmeal and oats is prevalent, as well as griddle cakes and pancakes, scones and meat pies. A wonderful Yorkshire recipe that I hope to share with you is a Meat and Tattie Pie – just simple meat and potatoes, but tasty and filling. Potted beef is popular as is the famous Curd Tart……Ginger Cakes and Parkin are made all year around, but are especially popular around Bonfire Night and Halloween…….Wild Bilberries and Rhubarb have made the county famous and if Bermuda can boast a Triangle, so can Yorkshire, with its famous Yorkshire Rhubarb Triangle: “This mysterious land sits between Wakefield, Morley and Rothwell and despite being only nine square miles in size it used to produce 90% of the world’s forced rhubarb crop. Special Rhubarb Express trains would leave from Wakefield headed for London’s old Covent Garden Market where it was distributed. In its heyday there were over 200 rhubarb producers who were the first in the World to erect special “forcing” sheds where they perfected the art of growing rhubarb out of season.” (Nothing to see here net.)

But back to our Best of British Challenge – The challenge is to cook, bake or prepare something that symbolises Yorkshire whether it be a traditional recipe or  a recipe that uses Yorkshire produce, blog about it and PLEASE share the recipe……..I welcome old family recipes as well as thoroughly modern ones! This is a WONDERFUL way to promote the county through food, but you also are in with a chance to win £300 of Amazon vouchers! We have already visited Cornwall and Scotland, and took take a look at what was cooked up for those regions, but for the next month, it’s YORKSHIRE! Here’s a FEW guideline about how to enter the contest: 

Fat Rascals

We are lucky that New World Appliances as proud BRITISH manufacturers of kitchen appliances are sponsoring this event for the first six months. Each month, one entrant will be picked AT RANDOM to receive a £50 Amazon voucher. And, at the end of the six month period we will have a regional showdown, with a judge to pick the best entry (we are still working on who that will be and should be able to announce it shortly). New World Appliances have kindly offered £300 of Amazon vouchers for the overall winner, so if you enter every month you have 6 chances to win the grand prize!
We’ll be showcasing the entries both on the Face of New World blog and on host blogs and promoting the recipes through Facebook and Twitter, with all your entries fully credited back to your blogs.
So, why not show what you think is the Best of British and join our challenge.

Rules:
The full rules are posted on The Face of New World Appliances. However, here is a summary of what you have to do to enter:

• Post your recipe on your blog with a link back to The Face of New World AppliancesAND to this post HERE.
• Add the Best of British badge to your post.
• Add “Best of British” to your post or as a tag.
• E-mail bestofbritishchallenge@gmail.com with your recipe title, a link to your post and a photograph by Midnight of 20th August 2012, AND add your post to the linky below.
• If you post on Twitter, you can use #BestofBritish and if you mention @fionamaclean or @KarenBurnsBooth or @newworldapps, we will try to retweet all we see.
• The round-up of entries will be posted on or before the 25th August 2012 on The Face of New World Appliances and here on my blog too.

(The Best of British Challenge has been organised by Fiona McLean of London Unattached, with me, Karen Burns Booth of Lavender and Lovage as a helper! )

Yorkshire Fish Pie with a Rosti Potato Topping

So what do I offer you as my Yorkshire recipe? I have so many Yorkshire recipes on my blog, as well as in old family scrap books and recipe books…….but, as the weather has been SO bad lately for summer, and we all need something to cheer us up, I am offering you all a plate of Wensleydale Cheese, Leek & Walnut Scones to go with your afternoon tea or supper! And watch out for MANY new Yorkshire recipes from me over the next few weeks! DO join in please, and pack your bags and enjoy the Best of British tour of Yorkshire! Karen

NB: The Scotland Round Up has just been posted by Janice and the winner announced here: Best of Britain – Scotland

Wensleydale Cheese, Leek & Walnut Scones

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Serves	8 to 10 scones
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Bread, Breakfast, Lunch, Side Dish, Snack, Soup
Misc	Child Friendly, Freezable, Serve Cold, Serve Hot
Region	British
By author	Karen S Burns-Booth

Delectable cheesy scones with leeks and walnuts - prefect for an afternoon snack or as a light lunch when served with salad and extra cheese.

Ingredients

• 225g self raising flour
• pinch of salt
• 50g butter
• 2 small leeks, cleaned and finely chopped (sautéed in a little butter until soft and cooked)
• 110g grated/crumbled Wensleydale cheese
• 1 large egg, beaten
• 50g chopped walnuts
• milk (to mix)

Directions

Step 1	Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray.
Step 2	Add the salt the the flour, rub in the butter until it resembles fine breadcrumbs and then stir in the sautéed leeks, grated cheese and walnuts, mix well.
Step 3	Add the beaten egg and then add the milk little by little until the dough is soft but not sticky, reserving a little beaten egg or milk for brushing the tops.
Step 4	Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds. Re-roll the trimmings and cut more rounds.
Step 5	Brush the tops with egg or milk, add a little extra grated cheese if liked and bake for about 10 to 12 minutes, or until well risen and golden brown.
Step 6	Serve warm, spit and spread with butter. Also lovely served with spare walnuts and a wedge of cheese and salad.

AND, JUST in case the sun DOES come out, here is a WONDERFUL summer beverage with Lavender! Wolds Way Lavender and Strawberry Fruit Cup.

Wolds Way Lavender and Strawberry Fruit Cup

Wolds Way Lavender and Strawberry Fruit Cup

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Serves	4 - 6
Prep time	30 minutes
Dietary	Vegetarian
Meal type	Beverage
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

A boozy lavender fruit cup made with vermouth, herbs and fresh strawberries! How good is that! This is another gem of a recipe that I discovered on a recipe card from Wolds Way Lavender Farm in North Yorkshire, England – which is just 10 minutes from my parent's cottage. The delicately flavoured drink is the perfect way to unwind after a long, hard day........It is almost better than Pimms, and, as Pimms is my favourite summertime tipple, that is really saying something! Sit back, relax, sip and enjoy!

Ingredients

• 20g (handful) culinary lavender flowers
• 400ml fresh orange juice
• 400ml ginger ale
• 200ml dry vermouth
• Juice of 1 lemon
• fresh strawberries ( a small punnet, about 150g to 200g)
• lemon verbena or lemon balm

Note

The delicately flavoured drink is the perfect way to unwind after a long, hard day........It is almost better than Pimms, and, as Pimms is my favourite summertime tipple, that is really saying something!

Directions

Step 1	Rub the base of a punch bowl with the lavender flowers (crushing them gently to release the oils), before adding the orange juice, ginger ale, vermouth and lemon juice.
Step 2	Add the hulled strawberries, halved or sliced, and then garnish with sprigs of lemon verbena or lemon balm. Chill for 30 minutes before serving in tall glasses with or without ice.
Step 3	(After rubbing the lavender flowers over the base of the bowl, discard them).

Real English Fish and Chips With Yorkshire Beer Batter

Links to some GREAT Yorkshire producers and artisans:

Wolds Cottage Kitchen

Malton Relish

Pattacakes Cafe and Tea Room

Trotters Pigs and Farm Shop

 North Yorkshire’s Local Food & Producer’s Directory

Deliciously Yorkshire

Herbs Unlimited

Wolds Way Lavender

 ADD your entry here: