Breakfast – the best meal of the day

Posted on 21/01/2008 by cwildman

Eggs Benedict

Been on a bit of a road trip and have tried a few different breakfast’s just lately and they can be so good and so very very bad.  Surely making a good breakfast is not rocket science!  its easy to cook, just use quality fresh local produce wherever you are in the world and it should be good but how some places mess this up!! and some get in spot on!

River House Hotel in Malham does a good quality breakfast, well worth the visit.  How many OK Hotels or B&B’s leave you with a lasting impression because the breakfast was rubbish! I think the last thing you remember about a stay somewhere is “how good was the breakfast?” and at River House it was great…  quality sausages and bacon and a great poached egg…

Poached eggs are something of a favourite with me, “eggs benedict” being the best way to eat them!  and where did I find a great eggs benedict recently?  on the Hull to Zeebrugge ferry of all places!!  mmm yummy.  But the best eggs benedict in my experience have to be in Melbourne, Australia at any number of cafes and eateries, must be something of a speciality in Australia.  Check out some of the reviews on this great breakfast blog from Melbourne.

On the good / bad breakfast front, I was hoping to sample some nice Yorkshire Bacon this morning from Town End Farm Shop which I can heartily  recommend by the way, (review to follow shortly) but didn’t get time this morning! and ended up having a dodgey sausage buttie at the Rugby Club!  I must try and get them to use Paganum or Wildman Special Recipe sausages, I wonder if ….! 

Totally random but just spotted this on the BBC website  “The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta”  any ideas??  It’s the formula for the perfect Bacon Butty! see the full story on the BBC website here Scientists’ ‘perfect’ bacon butty

Anyway hope to add more regular posts going forward…

  

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Bolton Abbey Beef and Lamb

Posted on 04/12/2007 by cwildman

Bolton Abbey Well Hung Beef

The finest Beef and Lamb from Bolton Abbey in the Yorkshire Dales.   ‘The quality of our beef is second to none’  says Steve Crabtree of Bolton Abbey Foods.  Over the years a suckler herd has been established, using the best of both native British breeds and continental breeds.  These animals are ideally suited to the high Dales grassland and rich lower parkland.

The Beef animals are reared naturally, suckling their mothers from birth and graze at least two seasons at grass.  A purpose designed feeding regime has been formulated with the help of an animal nutritionist, this enhances the texture, taste, consistency and overall quality of the meat.  As a direct result, the animals are both healthier and happier.  The meat is tasty, tender and succulent because it is hung and fully matured ensuring the quality of the beef is second to none.

Bolton Abbey Really Tasty Lamb

The sheep flock on Steve Crabtree’s farm in Bolton Abbey graze over the heather moors and lower parklands. The breeding sheep have been established over the past 50 years and are indigenous to the Wharfedale valley.  They are farmed in a natural way utilising the diverse grazing which is available on the farm.

The lambs are Spring born to their home-bred mothers and suckle during the Autumn.  The lambs are finished purely on grass, which ensures only the best quality of lamb is produced.  This farming practice creates a wholesome, natural and unique product.

The farm is registered as farm assured and is subject to rigorous annual inspections, ensuring all aspects of animal welfare and environmental care are kept to a paramount.

Steven Crabtree’s Bolton Abbey Beef and Lamb is now available on the Paganum Farmers Market Website  here www.paganum.co.uk.

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The Perfect Steak….

Posted on 09/11/2007 by cwildman

How to cook the perfect steak on video!!  In collaboration with RecordedDevilery and the Devonshire Arms both from  Bolton Abbey we have been trying to put  “the Perfect Steak” onto film for a short video on how to cook the perfect Yorkshire Dales Sirloin Steak.  It didn’t quite wotk out with the sound being a little quiet in places but you get the idea, check out the first attempt in preview format here “How to Cook The Perfect Steak” have a look and let me know what you think and how we should improve it…..

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Mmmm! Hog Roast & Sausages….

Posted on 28/10/2007 by cwildman

Went to my first bonfire of the season last night with the kids and sampled brother Nigel’s top hog roast with apple sauce & stuffing and some very crunchy crackling!! mm that crackling was good!  Also managed a couple of famous Wildman Sausages, still the best but I am rather biased! 

The bonfire and a top firework display was at Riverside Caravan Park in Bentham, the display was done by the Black Powder Monkey’s.

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Pickled Onions !

Posted on 16/10/2007 by cwildman

Just tried some pickled onions that I bottled a couple of weeks ago and added 3 or 4 fresh green chilli’s that we have growing on the window sill and wow these are powerfull pickled onions, phew!!, PB & PD both agree they have a Kick!

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Paganum Produce food blog

Posted on 16/10/2007 by cwildman

A little bit of information about our products, at the moment we are just supplying Yorkshire Dales Beef and Lamb, all from the Skipton, Craven, Malhamdale, Littondale, Wharfedale and Ribblesdale areas of North Yorkshire.  Our beef products include a selection of well matured, naturally reared and grass fed steaks.  All our meat is from family farms in the area.

Paganum is all about changing people’s perceptions as well as enthusing their taste buds with quality.

Our aim is to create an online farmers market supplying only quality gourmet produce sourced from the Yorkshire Dales.

There seems to be this notion that traditional country produce can only be enjoyed by people living in the country, and town and city people must go to the supermarket and be slaves to mass-produced convenience.  This is not the case. Through Paganum, consumers and restauranteurs who care deeply about food they serve can benefit from higher quality and often cheaper prices than the untraceable supermarket ingredients.

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