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The Yorkshire Recipe Book

A fantastic venue is visually stimulating for delegates, but how about tickling their tastebuds too? Conference venues from around Leeds offer fantastic Yorkshire fare for delegates to sample, helping to take your event to the next level. Here are just a few of our favourite recipes from some of their specialist chefs.
Crathouse -Wild Yorkshire Rabbit

Wild Yorkshire Rabbit

 

Crafthouse, located on the fifth floor of Trinity Leeds, is an inviting space, offering views from across the city. Executive Chef, Lee Murdoch loves this Wild Yorkshire Rabbit recipe, a modern twist on classic ingredients.

 

 INGREDIENTS

• 1 wild rabbit
• Goose liver
• Spring truffle
• Cream
• Brioche
• Spinach
• Morels
• Spring peas
• Yukon potato
• Wild garlic

 

METHOD

1) Rabbit: Remove the loins from the saddle, season & sear in a hot pan with garlic and thyme. Set aside in the fridge until you’re ready to assemble the dish.

2) Rabbit mousse: Remove meat from the leg, dice, season and blend with 100ml cream per leg. Grate in fresh truffle, garlic, chopped chives and 1 egg. Set aside for the Boudin Blanc & Rabbit

3) Boudin Blanc: Pipe 25grams of the rabbit mix in cling film and roll, tie and drop into 62* for 18 minutes, then into ice cold water to chill. Save until later.

4) Assembly: Take two slices of brioche, around 10cm long and 3mm thick. To each slice spread the rabbit mousse followed by spinach, goose liver, chilled rabbit loin, mousse. Now roll and chill for 45 minutes. Pan fry in butter until golden brown, then put it in the oven at 180* for 6 minutes, resting for 10 minutes before serving.

5) Potato terrine: Layer thinly sliced potatoes with caramelised onions. Add the rabbit stock and bake in the oven for 180 for 35 minutes.

6) Morels: Deglaze the morels, spring peas and shallots with white wine and butter.

York Ham Terrine

 

The Royal Armouries is not only home to a national collection of arms and armour, but also delicious regional food. Neil Moore-McCarthy, Executive Chef at the Royal Armouries (INT) plc, shares his York Ham Terrine recipe.

HBAA Conference and Dinner - Royal Armouries Int  2

 

INGREDIENT

• 500g rare breed pork mince
• 12 rashers of smoked Yorkshire smoked bacon
• 200g of cooked York Ham roughly cut into 2cm size chunks
• 1 onion finely chopped
• 50g pistachio nuts
• 50g dried apricots
• Spring fresh thyme
• Salt and pepper to season

 

METHOD

1) Line a terrine dish or loaf tin with 10 rashers of bacon.

2) In a bowl mix together all of the other ingredients, making sure that you get an even distribution.

3) Fill the dish with the mix and use the last two rashers of bacon to cover the top.

4) Put the lid on the dish, or if using a loaf tin cover with foil.

5) Cook in a preheated oven 175'c for 60 mins in a 1"deep water bath.

6) Once cooked leave to cool, turn out and slice, and serve with a good onion chutney.

Whitby Crab and Wensleydale tartlets

 Cloth Hall Court is an exciting new and recently refurbished conference venue in the heart of the city. Their Development Chef, Melissa Hudson, shares her recipe for Whitby Crab and Wensleydale tartlets, using delicious regional ingredients.

 

INGEREDIENTS

For the pastry:

• 200g plain flour
• 175g cold butter diced
• 1 medium egg yolk
• A couple of tablespoons of cold water
• Salt and pepper

Alternatively, if time is against you a pre-made shortcrust pastry will work instead!

For the filling:

• 500g of crab (preferably a mix of white and brown meat)
• 3 medium size eggs
• 300ml double cream
• 2tsp Dijon mustard
• 15g chopped fresh parsley
• 50g crumbled Wensleydale cheese
• Zest of one lemon
• Salt and pepper to season

 

METHOD

1) Place the flour in a large mixing bowl and mix through a good pinch of salt and pepper. Add the cold chunks of butter and rub together to create fine breadcrumbs.

2) Add the yolk and one tablespoon of cold water, and bring together into a smooth ball. Add more water if necessary. You want it to be smooth and not too wet and tacky to the touch.

3) Wrap the pastry and place in the fridge to rest for at least ½ hour.

4) Beat the eggs and cream together until you have a smooth running liquid. Add the lemon zest, salt, pepper and chopped parsley. Put to one side until needed.

5) Remove the pastry from the fridge and roll out to the thickness of a £1 coin. Ensure it will fit the chosen tart case (12" in size) with some overlap. Trim the pastry then prick the bottom of the tart so it doesn't bubble when cooking.

6) Cut out a piece of parchment paper and crumple. Place over the base of the tart case ensuring the sides and base are covered. Pour in dried rice to weigh it down and prevent the pastry from rising when cooking. Place in a pre-heated oven 200 degrees and bake for approximately 10 minutes.

7) Remove the parchment paper and rice and return to the oven until the pastry is golden in colour and dry to the touch.

8) Remove from the oven and allow to cool for a couple of minutes. Sprinkle the crab over the cooled tart case and sprinkle with the crumbled Wensleydale cheese. Gently pour over the egg and cream mix (top tip: do this as close to the oven as possible so you don't spill any trying to get it into the oven).

9) Turn the oven down to 185 degrees and bake until the tart has puffed up has a slight wobble and is golden in colour. Leave to cool.

10) Serve warm with a fresh green salad and a light dressing of choice.

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ACCOMMODATION

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