Jul 10
Abbots GreenEating and Drinking Food, Yorkshire Rhubarb
You’re going to need -
500g Yorkshire Forced Rhubarb
1 Onion
100ml cider vinegar
1cm piece of fresh ginger
200g white sugar
1/2 tsp salt
1. Chop the rhubarb into bite size chunks – you can get creative with this, chunky can look good but so can small – however you like your chutney!
2. Place the onion, ginger, salt and sugar into a large non-aluminium pan. Bring it to the boil and keep it boiling for around 5 minutes.
3. Add the rhubarb and bring the heat down to a simmer. Keep it there for around 15 minutes and you’ll start to notice the mixture thickening.
4. If you plan to keep the chutney now is the time to put it into a sterilised jar. Pop the top on and allow to cool in the kitchen before storing in the fridge.
5. If the chutney is to dress a meal today then allow it to cool in the kitchen until just warm to the touch. This will work as a wonderful accompaniment to smoked fish when served with a strong peppery side salad! Enjoy!
Jul 04
Abbots GreenEating and Drinking Food, Yorkshire Recipes, Yorkshire Rhubarb
You’ll require -
10 sticks of rhubarb
190g/6.5ozs flour
110g/4ozs demerara sugar
110g/4ozs softened butter
1 tablespoon powdered ginger
4 tablespoons water
8 tablespoons of caster sugar
1. Fire the oven up to 180C / 350F / Gas Mark 4
2. Chop the rhubarb in sticks that are roughly 5cms / 2ins long and put them in an ovenproof tray. Sprinkle the water on and roast in the preheated oven for roughly 10 minutes.
3. After the 10 minutes, remove from the oven and sprinkle on the ginger. Give it all a good mix around.
4. Transfer this rhubarb mix into an ovenproof dish that is around 4cms deep.
5. Using a rubbing technique mix the butter, flour and sugar to make the crumble topping. When this is a suitable consistency toss over the top of the rhubarb and bake for around 30 minutes. You may wish to bake a little longer for a crunchier crumble. Prod with a knife to ensure the mix is hot all the way through before removing from the oven. The rhubarb should be bubbling gently and the crumble should have a nice golden brown appearance.
6. Allow to cool before adding your favourite from the following list – Ice cream, double cream, single cream or all of the above!
Jul 03
Abbots GreenEating and Drinking Food, Fun, Yorkshire Rhubarb
You’ll need -
1 pie case
6 Bramley apples – peeled, cored and chopped
3 Sticks of Yorkshire Forced Rhubarb
2 teaspoons of powdered cinnamon
4 Tablespoons of water
8 tablespoons of brown sugar
1 Egg yolk
1. Get the oven nice and hot, around 220C / 440F should do the trick.
2. Chop the Rhubarb into 3cm/1in long pieces and place in baking tray. Chop the apples into 1cm/1/2in cubes and place in the same tray. Roast for 5-10 minutes.
3. Remove the fruit from the oven and mix the sugar and cinnamon evenly through the rhubarb and apples.
4. Place the fruit mix into the pie case and and place the top on. Ensure you make some holes to release the pressure – otherwise things will get messy when you bake!
5. Using a pastry brush, apply the egg yolk to the top of the pie, this will ensure a nice brown finish.
6. Bake the pie for around 45 mins or until the pie is golden brown. Remove from oven for 10 minutes – it’ll be hot!
7. Add a large scoop of vanilla ice-cream or custard and enjoy!
Mar 30
Abbots GreenEating and Drinking Food, Pub Lunch, Pubs
1. Hambleton Inn, Sutton Bank, Thirsk. – A fine country ‘free house’ with a distinctly equine history. Positioned very close to the famous White Horse carving at Kilburn, The Hambleton Inn is a very welcoming venue thanks to hosts Paul and Tracy Cooper… and their roaring open fire! The pub is over 300 years old and boasts an award winning menu.
2. The Black Bull, East Marton, nr. Skipton – Owned by award winning chef Neil Butterworth, The Black Bull is sure to delight with a fantastic menu that can be enjoyed next to the open log fire – or outside on the beautiful terrace. Part of the historic Broughton Hall estate, the pub is set in thousands of acres of perfect Yorkshire countryside. The ‘Cassoulet’ is not to be missed!
3. Crab and Lobster, Topcliffe, nr. Thirsk – If fish is your thing it would be criminal to not experience the seafood pie here! A stunning looking pub with a traditional thatched roof and a real touch of elegance inside. You can pick from an extensive wine list to compliment the truly wonderful food. A real character venue you’ll be sure enjoy! More
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