Great and the gourmet

Now in their eighth year, they’ve chewed over some of the finest food and drink in the region and have grown into one of the most prestigious food award schemes in the country, so come and take your own bite out of this year’s awards.

A glittering evening awaits those who attend the Deliciouslyorkshire Awards next Wednesday in York.

Hosted by BBC Radio 2’s Nigel Barden, in the prestigious Station Hall of the National Railway Museum – home to the royal carriages – this is your opportunity to be one of the first to find out our fabulous foodie winners for 2013/14.

The fabulous three-course awards dinner, created by the National Railway Museum’s head chef, Peter Brown, will showcase produce from many of Deliciouslyorkshire’s shortlisted producers.

To book tickets visit www.deliciouslyorkshire.co.uk

Smoked Trout and Horseradish on Dill Scones

Makes 24 Canapés

Ingredients

For the scones:

450g Self raising flour

100g margarine

pinch salt

50g chopped fresh dill

100ml warm milk

1 egg (for egg washing)

For the smoked trout and horseradish filling:

4 smoked trout fillets from Staal Smokehouse

100g Crème Fraiche

25g Horseradish cream chopped fresh dill and lime wedges to garnish.

Method

Pre-heat your oven to 200°C. Place the flour margarine and salt into a mixing bowl, rub the margarine into the flour to form bread crumbs.

Add the chopped dill and lukewarm milk and stir the mixture together until it forms a soft dough.

If the mixture is a little 
sticky, add extra self-raising flour.

Lightly dust your work surface or a board with flour and gently roll out the dough to about 2cm thick

Using a round 2.5cm cutter cut out approximately 24 scones. Reshape any spare dough to continue to make additional scones.

Brush lightly with egg wash and bake at 200°C (gas mark 6) for 15 minutes until the scones have risen nicely and are golden brown.

Leave to cool.

Flake the smoked trout into a bowl, add the crème fraiche and the horseradish. Mix gently with a fork to combine. Cut the scones in half, spread with butter and place a generous teaspoon full of the smoked trout mix on top.

Garnish with chopped fresh Dill and Lime wedges

Yorkshire Dales Chicken and Chorizo

Serves 4

Ingredients:

Yorkshire Dales corn fed chicken breast x4

Yorkshire chorizo x 12slices

1 whole egg

50ml double cream

4 medium courgettes

4 fat cloves of garlic

200g baby spinach leaves

200g Rocket leaves

500ml Raspberry and apple balsamic vinegar

200g Redcurrant jelly

Method

Preheat your over to 200°C (Gas mark 6)

Remove the small fillets from the undersides of the chicken breasts. Place in a blender or liquidiser with the chorizo, egg and cream, and blend to a smooth puree. Place the chorizo puree into a piping bag.

Make an incision into the thick end of the chicken breast and cut ¾ of the way into the breast to create pocket. Pipe the chorizo puree into the pocket, you will see and feel the breast plump up with the filling.

Heat a heavy based frying pan, add a knob of butter and a splash of oil. Pan fry the chicken breasts skin side down for two minutes then turn over and continue to fry for a further two minutes until browned and all the juices have been sealed in.

Place the chicken breasts in a hot over, in a roasting tin for approximately 30 minutes at 200°C (gas mark 6).

Place the balsamic vinegar and redcurrant jelly in a small pan, simmer very gently on a low heat until the mixture is reduced by approximately half. The mixture should look nice and glossy.

Boil a pan of water add the garlic cloves and blanche for approximately 4 minutes, remove and drain. Next add the spinach leaves, blanche for 30 seconds remove and drain.

Place the spinach, garlic and seasoning in a blender and whizz until you have a smooth puree. Mix ¾ of the mixture with the rocket leaves and reserve the rest.

Slice the courgettes lengthways and chargrill in a griddle pan or a hot frying pan for approximately 20 seconds each side.

Line a lightly oiled metal ring with the courgette slices, overlapping them slightly and fill with the rocket and garlic salad, don’t worry if you haven’t got a metal ring, a lightly oiled ramekin dish will do.

To serve place a spoon of the spinach garlic puree on to the plate and drag the spoon through, across the length of the plate.

Slice the chicken breast open to reveal the filling and place on the plate.

Using a palate knife or a fish slice transfer the metal ring with the salad onto the plate and carefully remove the ring. If using a ramekin, carefully invert the ramekin and let the salad drop onto the plate.

Drizzle with the reduced balsamic syrup. The photograph show one serving suggestion but feel free to be creative.

The Spiced Pear’s Sticky Toffee Pudding

Serves 6

A delicious sticky toffee pudding from one of Deliciouslyorkshire’s Champion Chefs, Tim Bilton at the Spiced Pear.

Ingredients:

100g butter

300g caster sugar

2 beaten eggs

300g chopped dates

2 tsp bicarbonate of Soda

1 pint boiling water

400g self-raising flour

2tsp baking powder

Yummy Yorkshire Hazelnut Ice cream

450ml of ready to use toffee sauce

Method

Place the chopped dates and bicarbonate of soda in a heat proof bowl and cover with boiling water. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs mixing well.

Sift the self-raising flour and baking powder together and gradually add to the creamed butter and sugar mix.

Gradually add the soaked date mixture to the above mixture, make sure you combine everything well and allow to rest for half an hour.

Place the mixture into individual greased pudding moulds and cook at 160°C (Gas mark 3) for 15-20 minutes until risen and set.

Serve with a generous portion of Yummy Yorkshire’s Hazelnut ice cream and Toffee Sauce.