My Paganum Moo cards and Yorkshire Chorizo Moo mini cards always get a great reception from customers, friends and new contacts, I use them at food festivals, networking events and meetings, excellent quality, fast & efficient service & always a conversation starter.
Try moo for your own business cards, mini calling cards and postcards.
Well I’m a bit barbecued out today, spent the day at Nigel Haworth’s Fantastic Food Show at Ewood Park, Blackburn in the inaugural BBQ Competition, great fun and our dishes came out OK for a first attempt. then it was home to cook for the shearing team, another barbecue…
We cooked Lisa Allen’s recipe for Beer Can Chicken with a hot bean salad, my take on the Ultimate Burger with added Yorkshire Chorizo of course and a borage & tomato relish and our own dish of rack of Yorkshire Dales Lamb, Nigel Haworth commented “cooked perfectly”! praise indeed but not enough to sway the judges, some great competitors produced a spread of fantastic dishes. Really good fun and will be back to try again..
The competition had 3 stages:-
After hearing about this new American Style BBQ van on the Southbank on Twitter and from Helen on the FoodStories blog I had to pop in to sample for myself the delights of Pitt Cue Co on a recent visit to That London.
We were not to be disappointed with the friendly staff or the fab food, after struggling to remember the correct terminology for a shot of Rye Whiskey and Pork Scratchings, I managed to mutter something vaguely familiar and was then reminded I wanted a “Pickleback & Skin” a shot of Rye Whiskey & a shot of Pickle Juice accompanied with Skin – salty pork scratchings, a delicious combination & not to be missed…
Jamie Berger serves a Pitt Cue Pickleback and Skin
On to the main attraction, the pulled pork, but with a twist today as it was to be Pulled Ham Hock direct from the farm, slow smoked on hickory and with a nice salty tang to accompany the homemade red slaw, pickles with bite and a good slop of spicy sauce with a good chink of toasted sourdough bread on the side to mop up the juices.
Also on the menu, Ribs and Salt Longhorn Brisket (will be trying it next time & comparing with my recent effort – Belted Galloway Brisket!), all served with your choice of coleslaw or root beer beans and the bread of the day.
To quench your thirst a selection of classic beers, The Kernel Pale Ale, Wandle Real Ale, Burton Hill Cider, homemade lemonade, elderflower or root beer….
Jamie Berger looks on as we study the Pitt Cue Co Menu
What fantastic weather we had for the 10th Leyburn, Yorkshire Dales food Festival, blue skies and sunshine all weekend.
This event has grown into a great foodie treat with over 80 local food producers on site, a beer festival, cookery theatre, speakers, brass bands, food & farming with bread making, sheep shearing and displays and SlowFood North Yorkshire’s Taste Adventure.
We had a good weekends trading and some great camaraderie with the other stall holders and of course the customers.
Highlights for me included the Scallop, Yorkshire Chorizo & Womersley Cherry Vinegar in Rob Green’s recipe to be featured on the BBC Radio 4 Food Programme with Sheila Dillon. Rob from Green’s of Whitby has combined the classic Chorizo & Scallop dish with a twist of Womersley Cherry vinegar, listen to the BBC Radio 4 Food Programme on Sunday the 22nd of May for more info and the recipe.
Tasting Haw berry sauce from Wendy at The Yorkshire Forager and trying to describe the flavour, maybe “bitter, fresh, woody, autumn leaf“, have you tried it? how would you describe it?
The fantastic sourdough breads from Danielle at The Partons Artisan Bakery.
Sophie from Little Pretty Things came up with a Yorkshire Chorizo Chocolate inspired by Richard @ZumoJuice and very good it was too, our Picante Yorkshire Chorizo enrobed in dark chocolate with a sprinkle of smoked paprika…. the fusion of sweet bitter chocolate and then the smoked paprika and picante cayenne bite, superb!
Contacts and links:-
The Yorkshire Dales Food Festival, Leyburn
Sophie and The Yorkshire Chocolate Collection at Little Pretty Things @LittlePrettyThings
Richard @ZumoJuice
Womersley Botanically Enthused @WomersleyFoods
Yorkshire Forager Original Haw Sauces
Danielle at The Partons Artisan Bakery
The Fish course from Stephanie’s Great British Menu, Hot Oak Smoked Kilnsey Trout with Golden Tea Cream & Pea Puree and Daleside Scraps.
Hot Oak Smoked Kilnsey Trout
Ingredients:
Method:
Golden Tea Cream & Pea Puree
The inspiration for this dish came from the company “The Girl with the Golden Cup” This tea company was set up by a lady in Sheffield and the teas are very memorable and flavoursome. The tea I am using contains white and green teas, dark botaniclas and edible gold. This is used to infuse the cream and milk in the tea cream. Stephanie Moon
Ingredients:
Method:
Pea Puree
Golden Tea Cream
Daleside Scraps
Daleside is a Brewery in Harrogate that brews amazing beers not least the Daleside Blonde, a smooth creamy blonde largered ale fermeneted at a warm temperature to give it a clean crisp light flavour. Stephanie Moon
Ingredients:
Method:
To bring the dish together place the smoked Kinsey Trout on the slate and pump smoke into the dome, serve a side slate of Daleside Scraps in mini chip shop paper bags. Finally serve the Golden Tea Cream & pea puree in shot glasses on a nother slate (Stephanie used a recycled plastic slate)
Stephanie Moon’s recipe for Bluemin White Potatoes as featured on BBC Great British Menu
Ingredients:
Method:
On Wednesday last, I was invited to Rudding Park, Harrogate to watch the Great British Menu featuring our own Stephanie Moon in the hotels luxurious mini cinema and then Stephanie’s own Great British Menu was served in the Board room upstairs at Rudding Park.
We took our Nyetimber into the Cinema and popcorn in union flag cups was served before we watched The Great British Menu, the Haymakers Nidderdale Lamb episode! A running commentary of oohs and awes from Stephanie as she heard Nigel Haworth’s behind the scene comments to all the dishes.
We retired to the board room for The Great British Menu…
STICKY PIGEON BREAST
forager’s relish, hedgerow and beetroot crisps
Daleside Blonde
HOT OAK SMOKED KILNSEY TROUT
golden tea cream, Daleside scraps
Saint Veran, En Creches 2009
HAYMAKER’S TWICE BAKED NIDDERDALE LAMB
bluemin white potatoes, spring greens, gravy
Chateauneuf du Pape, Vieux Terron 2007
YORKSHIRE MESS
Elderflower Royale
A truly memorable feast for the eyes and the palate, explained with finesse and pride by Stephanie in the wonderful surroundings of Rudding Park, I was humbled to be one of the few to sample these delights….
You can catch up with The Great British Menu on Saturday night on BBC2 or watch the Judges Episode here.
Further details on The Rudding Park website or Stephanie Moon.
BBC2 Great British Menu is this year working with The Big Lunch, a Big Lottery funded community street party initiative, run by the Eden Project. Last year the best part of a million people took part in a nationwide one day event that encourages people to cook and eat with their neighbours. Inspired by this, the Great British Menu Chefs are battling to create spectacular sharing dishes, platters that will get everyone talking, proving food has the power to bring us all together for the best street party ever. The People’s Banquest will be part of a wider street party in Leadenhall Market, London where food groups will be serving up delicious street party dishes for people to enjoy. Street party and street food enthusiasts will come along and enjoy the party as well as provide food at the event. The Big Lunch team will help co-ordinate this event.
On Sunday 5th June 2011 Big Lunch street parties will be held all over the country and fans of Great British Menu will be able, if they wish, to cook home-cooked versions of the chef’s dishes for street parties in their own neighbourhoods.
You can download Stephanie Moon’s recipes here:- (links to follow)
I was invited to help out with the Yorkshire Tapas for the Launch event of FULL Circle just off Kirkstal Road in Leeds opposite ITV, this converted warehouse has been “re-imagined” (nice buzz word!) as an Art-house, function space, petit bistro et al….
Together with GetaShelfLife we were asked to create some simple canapes for the reception…
Yorkshire Tea & Beefeater Gin supplied the ingredients for the Gin & Tea cocktails, served warm from a tea Urn.
Sunshine Bakery produced some fantastic “pink swans” I thought they were more like Flamingos! meringue & mouse creations….
The Yorkshire Tapas were simple bite size sunshine bakery bread based Yellison Farm Goats cheese smeared and topped with either Yorkshire Chorizo or Pudsey Pickles Chill Jam, simply delicious…
Collecting some Yellison Farm Goats Cheese this morning for Yorkshire Nibbles in Grassington the Paganum van was attacked and the “P” of Paganum brutally mutilated!
Here are the culprits…
Dad recently found this old postcard of Great Grandad William Wildman posing with a fantastic beef beast and some Palatine Fattening Cake outside our old slaughterhouse at Pye Busk in High Bentham, looks like the proven (provender) company used this as advertising.
Has anybody heard of Palatine Fattening cake, who made it? The large cakes are embossed with the words “RICH AND RAPID, PALATINE FATTENING CAKE, ANALYSIS GUARANTEED”
Yorkshire Dales Food 
