Sheeps wool eco-friendly packaging

Green as grass?

We’d like to be. Especially the lush green grass of the rolling Yorkshire Dales. When you live in a place as breathtaking as this, you realise just why it’s so important to look after the environment. At Paganum we are always looking for new ways to cut our carbon footprint and look after the place we love. Here are just some of the things we do.

On the way home passing Malham Cove, Yorkshire Dales

On the way home passing Malham Cove, Yorkshire Dales

Keeping it local

Wherever possible we use local suppliers and producers, keeping food miles and business miles to a minimum. All our meat, poultry, game and gourmet produce is sourced from within a 30 mile radius of Paganum here in Kirkby Malham. Meat is butchered just 10 miles away in the bustling market town of Skipton, the Gateway to the Yorkshire Dales and we use local expertise for everything from web design to vehicle servicing.

I was lucky enough to try the sausages and they are, without exaggeration the best I’ve ever had!” Local Food Advisor

Eco-friendly packaging

OK everyone knows that wool keeps you warm, but it’s also brilliant at keeping things cool because it’s a fantastic insulator. We use this 100% natural product to deliver your order of fresh Dales produce in perfect condition. Our chiller boxes are made from recycled, recyclable and bio-degradable cardboard lined with British Sheep’s Wool insulation sealed in recyclable wrapping. With an ice pack inside they have been rigorously tested to the highest food standard requirements and have been proven to keep produce at the correct temperature of below 5oC for at least 24 hours. Other packaging is made from recycled and recyclable materials wherever possible. We’re not perfect yet, but improving all the time.

Sheep’s wool insulation – the facts

  • Natural – made from 100% natural, British sheep’s wool, washed and carded
  • Effective – better insulating properties than polystyrene
  • Compostable – helps your plants grow
  • Reusable – simply return in the postage paid envelope provided
  • Versatile – excellent for lining hanging baskets and good in a wormery!

No waste – natural sheep’s wool insulation ensures your fresh produce arrives in perfect condition.”

Thanks again for your wonderful produce and wonderful efficiency in sending them. I’m particularly impressed with the sheep’s wool you used as insulation.” Fiona Kearns

Modern distribution

Aren’t computers wonderful! They mean we can synchronise our home and trade deliveries and plan the most effective delivery route. Plus, because we source and pack locally we are much more efficient than some larger organisations, who trundle animals and meat from one end of the country to butcher, pack and store then back again. All of which means reduced food miles and a lower carbon footprint (or hoofprint if you prefer!).

Traditional farming methods

Of course, our Dales farmers have been looking after the environment for years. Planting trees and hedgerows, keeping rare breeds for biodiversity and using natural methods of rearing animals to avoid the need for fertilisers, antibiotics and growth hormones. It’s these traditional methods that keep our animals happy and which mean that our meat tastes better.

Posted in butcher, farmers market, Food, mail order meat, Yorkshire Dales Food | Tagged , , , , , , , , , , , , , | 1 Comment

Harvest Festival – British Food Fortnight

British Food Fortnight is timed to coincide with the traditional Harvest Festival, the end of the British Summer and the start of Autumn, The 8th British Food Fortnight runs from the 21st September to the 4th of October 2009.

British Food Fortnight

British Food Fortnight

With events from Healthy eating in schools to full on food festivals Like York Food Festival and promotions in your local pub, restaurant, supermarket, deli or butcher, British Food Fortnight is spreading the word about some of our great British food.

Even our local Youth Hostel (YHA) at Malham is getting in on the act with a special British Food Fortnight menu :-

Menu

Starters

Spicy Butternut Squash Soup (V)
served with a bread roll

Field Mushrooms
with smoked bacon, sage & mature Cheddar

Mains

Mushroom Wellington (V)
with creamy chive sauce & roasted root vegetables

Autumn Lamb Shepherd’s Pie
served with roasted root vegetables

Sausage & Mash
venison, port & red wine sausage on potato with onion gravy

Desserts

Baked Plums
served with honey & Greek yogurt

Blackberry & Apple Filo Parcels
served with cream

Link to British Food Fortnight website, link to  Malham YHA website

Posted in Events, Food | Tagged , , , , , , , , | Leave a comment

Really Easy Beef Stroganoff

Had some thin sliced rump steak (minute steak) left over from yesterdays Cricket barbecue so decided to make a quick Stroganoff for tea.

Beef Rump Minute steak or extra thin sliced rump is a fantastically versatile ingredient and if you keep a few slices in the freezer they are also very handy as they defrost very quickly at room temperature or in the fridge.  Ask your butcher if they can slice some rump or top rump on the slicer for you.

Beef Stroganoff a British institution? but the name suggests otherwise! actually typical of medieval Russian cookery and now popular throughout Europe, Brazil, Portugal and most of the western World.

My quick Strog recipe

Ingredients:-

  • 500g/1lb approx thin sliced beef rump steak (sirloin or fillet is even better! but not necessary)
  • small tub of sour cream
  • 8 or 9 mushrooms thinly sliced
  • 1 medium or 2 small onions, chopped finely
  • 2 cloves of garlic crushed
  • 2 or 3 tablespoons plain flour
  • salt & pepper
  • 2 teaspoons paprika
  • 200ml beef stock (beef stock cube & boiling water)
  • teaspoon of Dijon mustard
  • 2 tablespoons white wine vinegar
  • serve with long grain rice & maybe a naan bread to tear & share!

Method:-

  1. combine the flour, seasoning & paprika in a saucer
  2. slice the steak into thin strips and dust or dip with the flour, seasoning and paprika
  3. fry the onions & garlic in a little oil ( I used Yorkshire Extra Virgin Cold Pressed Rape Seed Oil)
  4. then add the floured strips of beef and gently brown
  5. add stock, mustard & white wine vinegar & simmer for 10 mins
  6. add the mushrooms and simmer for a further 15 mins or pop a lid on it and put in a simmering oven (Aga bottom oven)
  7. take off the heat and allow to cool for a couple of mins then stir in the sour cream & serve with boiled rice and bread or maybe a plain naan bread to tear & share
Posted in Food, Recipes | Tagged , , , , , | 1 Comment

Chutney Festival at the Tempest Arms, Elslack

The Tempest Arms at Elslack hold an annual chutney festival and this years event will be on the 17th October 2009 from 10.30am.  They quote the ethos of the festival as “Impress us with your scrumptious, ‘finger-licking’ chutneys. Help us promote a British Tradition – whilst supporting freshly grown produce and no waste approach to eating – the only additives permitted are ‘sunshine & rain’.”

I have applied for an entry and have been sent a very smart label to apply to my jar, any type of chutney is permissible so long as it is your own homemade produce.  I have a couple of different versions made up now and need to decide which is going to make my entry, simple homegrown beetroot & apple chutney is in pole position at the moment.

Homemade Beetroot Chutney

Homemade Beetroot Chutney

If you would like to enter contact Anne at the Tempest Arms on 01282 842450 for an entry form or see website for more info www.tempestarms.co.uk Entries to be completed and returned with your “Chutney Contributions” by Wednesday the 14th October 2009.  Terms & Conditions: All exhibits to be made by the exhibitor and must be homemade, We trust you!!! No M&S contributions please!!!

The Tempest is a gem of a pub on the outskirts of Skipton and was recently nominated in the Great British Pub Awards in the “Best Food Pub” category.  Following regional judging The Tempest Arms has been named as the Best Food Pub in Yorkshire and went on to win the National Award at the Finals in London on the 9th September, praise indeed.

UPDATE 18/10/09

My homegrown beetroot chutney didn’t win! and I don’t have the full results but a spicy pear chutney from Relish Deli in Grassington did win Best in Show! congratulations…..

More info from Anne at The Tempest Arms regarding the Chutney Festival results :-

  • Angus McMillan –  winner of the ‘Budding Chefs’ – Very Spicy Tomato. Judges Comments – Good Chutney for the brave!
  • Joe Lodge – winner of ‘Chutney Charlies’ (Mens) & Overall Winner – A Spicey Pear – superb! Glossy and plumptuous!
  • Rev’d Chris Sterry – winner of the ‘Clergy’ category – with Plum, Grape & Tamarins – Good effort – interesting mix of flavours.
  • Daniel Cramphorn – winner of ‘Child’s Play’ – age 6 – Spicy Tomato & Apple – the judges wanted to know if he was ready for an apprenticeship!
  • Stuart Hill – winner of the ‘Chefs’ category – Really good – we need to know more! – and received a special mention.
  • Angela Wade – winner of ‘Chutney Charlotte’ category – with a Cucumber chutney – Fabulous! Mellow and Wonderful – An all round chutney that can be used with everything – can we have the recipe.

The Judges commented that the standard of chutneys were excellent this year – and look forward to more tastings next October!!   The bread and pizza making proved really popular with the children as did the cup-cake decorating!!

Posted in Events, Food, Yorkshire Dales Food | Tagged , , , , , , , , , , , , , | 4 Comments

Mutton and caper pudding with honey-glazed baby vegetables, fondant potatoes and haggis

Hairy Bikers Food Tour of Britain – BBC2

Food Tour of Great Britain

Food Tour of Great Britain

I missed the start of this series on BBC2 but caught up with an episode on BBC iPlayer last night and loved the Mutton Pudding recipe or to give it its full title “Mutton and caper pudding with honey-glazed baby vegetables, fondant potatoes and haggis”

A delicious looking Mutton steamed suet pudding served with honey glazed vegetables and battered haggis, full Recipe on the BBC site here and the Dumfries & Galloway show will be available for a short time on BBC Iplayer here

Posted in Recipes | Tagged , , , , , , , , , , , , , | 3 Comments

Homemade Beetroot Chutney

After our success at Malham Show with the Beetroot 2nd prize Local & 3rd Prize Open I decided we best get some of it used up, so made this Chutney first thing this morning.  It is very simple and easy to make if a little messy peeling all the cooked beetroot, I still have purple hands!  (rubber gloves next time) It is also quite sweet, so maybe reduce the sugar a little.

Ingredients

  • 1.5kg cooked beetroot, small cubes
  • 450g onions, chopped
  • 450g Granny Smith apples (I used windfalls from the garden), chopped
  • 450g granulated sugar
  • 600ml spiced white wine vinegar
  • 2tsp sea salt

Preparation

  1. pre cook the Beetroot by boiling whole without peeling, try and keep some of the root and stalk on as this keeps the beetroot firmer and stops it from bleeding too much, once cooked drain, set aside and allow to cool
  2. once the beetroot is cool, top and tail and then peel the skin off with the back of a knife, it should just drop off
  3. finely chop the onions
  4. finely cube or chop the apples
  5. cube the beetroot into small chutney sized pieces, size to your preference
  6. I only had white vinegar so spiced this the night before with a small packet  of mixed pickling spices, give it a good shake and leave overnight, sieve out the pickling spice before use so you don’t get any bits in the chutney
  7. wash and sterilise jam jars or kilner jars, run through the dishwasher on a hot wash, Aga ovens are great for this as you can dry the jars on the Aga lids or even pop them in the oven for a while

Method

  1. put the chopped onion and vinegar in a large saucepan, heat gently and bring to a simmer
  2. add the beetroot, apple, sugar and sea salt and bring to the boil
  3. reduce the heat and simmer gently until the chutney thickens, I started with the lid on but then removed to allow the liquor to reduce and thicken
  4. pour or spoon into hot sterile jars and cover tightly with lids
  5. store in a cool dark place and refrigerate once a jar is opened

My batch using these quantities made up 9 jars of assorted size, great to share with friends, drop them a jar off.

Neil’s Lunchtime Sarnie

After helping setup the Showfield the other day Neil invited me back for a quick bite before the marque guys  arrived.  We feasted on freshly baked bread smeared with beetroot chutney added a few chunks of local cheese and topped off with a few slices of pickled jalapeno peppers, yum!  Not tried pickling my own jalapenos yet so will add those to the list!

Posted in Food, Homegrown Vegetables, Recipes, Yorkshire Dales Food | Tagged , , , , , , , , , , | 17 Comments

Malham Show, Farmers Market & MTB Trailquest

Malham Show

Malham Show

Malham Show in the shadow of Malham Cove will be held this Saturday the 29th August 2009.  Events run all day, Some Horse Jumping and judging starts at 9am and main ring events from 12 noon.   Malham Show is a traditional Agricultural and Horticultural show that has now been running for over 100 years.  Events and attractions include a Brass Band, Cattle, Sheep, Horse Jumping and Hunter Classes, Heavy Horses, tug of war, Children’s sports, Egg throwing, Classic cars, Vintage Tractors, Farmers Market, Craft tent, food & drink.

The Farmers Market will include Yorkshire Dales Meat, cakes, plants, granola, preserves, bread and more, confirmed stalls in the Farmers Market Marque include:-

Also taking place at the Show is our traditional Fellrace and the now well established Mountainbike Trailquest event covering some of the best Mountain bike terrain in the country.  Mountain Bike Trailquest is basically Orienteering on a bike and you can enter either the 2hr or 4 hour events, you are given a map with all the check points and values of each the most difficult or furthest away checkpoints having the highest values and you plan a route and set off, competitors use an electronic timing system where you can just place your dibber in any of the controls dotted around the course and this plots your route and score.  A very well supported event that forms part of the Local Trailquest Leagues NEMBOS & NYMBOS and also part of the National TCA Championship.

Link to Malham Show Website including further details of the Fell race, Mountainbike Trailquest and the Farmers Market

Posted in cheese, Events, farmers market, Food, Yorkshire Dales Food | Tagged , , , , , , | Leave a comment

Pork, Stilton & Pear Pie – Drake & Macefield, Skipton

Always dangerous when I’m passing a good butchers and I see PIES! popped into Drake & Macefield in Skipton to admire the new display counter!! not really, I could sense pies! and spotted a couple of slightly different pies at the back of the display “which are those I enquired?” “Pork, Stilton & Pear” was the reply, nom nom one I haven’t tried, so here it is, great firm pastry but not too hard, the warm contents oozing and dripping down the paper bag as I bit into a perfect looking pork pie but with just a hint of Stilton and a lovely fruity aftertaste, very nice for a change but you couldn’t live off em!!

Posted in Pies, Yorkshire Dales Food | Tagged , , , , , , , , | Leave a comment

Emporio Italia Ristorante – Skipton

Emporio Italia has been open in Skipton for a while now but I have only just got around to visiting, we tried it for lunch and it’s fantastic, great fresh authentic Italian food served with a smile.  We sat outside on one of the 5 outdoor tables and enjoyed some sunshine and watched the world whizz by!  The restaurant is at 3 Mill Bridge, Skipton just opposite the Castle pub at the top of town near the Church.

We drank authentic Italian coffees and perused the menu with a complimentary dish of olives and oil drizzled breads.

As it was supposed to be just a light lunch we opted for “Bruschetta Mediterrania” – Bruschetta topped with sauteed Mediterranean Vegetables served on a bed of spinach and the “Pasta & Fagioli soup” which was both tasty and wholesome, a good selection of beans and finely cut veg with flecks of ham, quite delicious.

Service is excellent but as all dishes are made from scratch so don’t expect fast food, more importantly this is very good slow food, just relax and enjoy.  Other dishes seen eaten but not tried included a great looking tomato & spinach pizza, salads and a good selection of cured meats & roasted aubergine in the deli counter.

Emporio Italia also sell various Italian Deli items and is well worth a visit, menu changes depending on the chef and what is seasonally available.

Emporio Italia, 3 Mill Bridge, Skipton, North Yorkshire BD23 1NJ Tel 01756 793357

Posted in Eating, Yorkshire Dales Food | Tagged , , , , , , , , , , , | Leave a comment

Yorkshire Puddin

Yorkshire Puddin (a monologue)

By R P Weston and Bert Lee 1940

Ay waitress, escuse me a minute , now listen,
I’m not finding fault but ere miss,
taties is gradeley – beef is reet
But wot kind of puddin is this

Wot, Yorkshire puddin, no – cum cum – CUM CUM
wot Yorkshire puddin tha say
It’s puddin I grant thee – its some sort of puddin,
It’s not Yorkshire puddin nay nay

Real Yorkshire puddin’s a poem in batter
To make one’s an art not a trade,
Now listen to me I’m going to tell thee
how first Yorkshire puddin were made

A young Angel on furlough from ‘eaven
Cum flying above Malham moor
and this Angel poor thing got a cramp in a wing
and cum down at old woman’s door

Old woman said “ee its an Angel,
I’m reet suprised to see thee
i’ve not met an Angel before but tha’s welcome
Cum in, ave a nice cup o tea

Angel said “ee thank thee kindly I will”
She had two or three cups o tea
three or four sally lunns, a couple of buns
Angels eat lightly tha see

T’old woman lookin at clock said by gum!
ee’s due back from fields is me Dan
Enjoy thee tea, tha must excuse me
I must make puddin for me old man

Then Angel said gimmee tha bowl
flour, watter, eggs, salt an all
I’ll show thee how we makes puddins in eaven
for Peter,Thomas and Paul

Old woman give er things
and Angel pushed back er wings and said “ush”
Then she tenderley tickled mixture wi spoon
like an artist would paint with a brush

Aye she mixed that puddin wth heavenly magic,
she played with spoon in dough
like Paderewski plays t’piano
or Kressler would twiddle is bow

An when she’d done she put it in t’oven
and said t’old woman ” goodbye”
And flew away leaving first Yorkshire puddin
that ever were made – and thats why

It melts in mouth like snow in sunshine
As light a a maiden’s first kiss;
As soft as the fluff on the breast of a dove
Not elephant’s leather like this!

It’s real yorkshire puddin that makes yorkshire lasses
so buxom and broad in t’ips
It’s real yorkshire puddin that makes yorkshire cricketers
win county championships

It’s real yorkshire puddin that gives me dreams
of a real paradise up above,
were at last trump, i’ll queue for a lump
of real yorkshire puddin I love

And there on a cloud away from t’crowd
In a real paradise not a dud un
I’ll do nowt for ever an ever
but gollop up real yorkshire puddin

Sorry but I couldn’t resist this, kindly supplied by Brian Jackson, Malham

Posted in Yorkshire Dales Food | Tagged , , , , | 1 Comment