Exploring the Rich Tapestry of Yorkshire Cuisine: A Journey Through Traditional Flavours

This is another in our new series of blogposts on the foods of the counties of Britain.

Nestled in the heart of Northern England, Yorkshire is a region renowned for its breathtaking landscapes, rich history, and of course, its delectable cuisine. 

From hearty meat pies to indulgent puddings, the traditional foods of Yorkshire reflect the region's agricultural heritage and vibrant culinary culture. Join us on a gastronomic journey as we explore the mouthwatering delights that define Yorkshire's culinary landscape.

Yorkshire Pudding:

No exploration of Yorkshire cuisine would be complete without mentioning the iconic Yorkshire pudding. This fluffy, golden-brown delight is a staple accompaniment to Sunday roasts across the region. Traditionally served with roast beef and lashings of gravy, the Yorkshire pudding's crisp exterior and soft, airy interior make it a true comfort food classic. In fact with suitable sauces Yorkshire Pudding makes a splendid dessert, too.

Parkin:

A beloved treat enjoyed throughout Yorkshire, parkin is a sweet and spicy gingerbread cake with a rich, sticky texture. Made with oats, treacle, ginger, and spices, parkin has been enjoyed for centuries, particularly around Bonfire Night celebrations in November. Its warming flavours and dense, moist crumb make it the perfect indulgence on a chilly Yorkshire evening.

Yorkshire Tea:

While not a food in the traditional sense, no discussion of Yorkshire's culinary heritage would be complete without mentioning Yorkshire Tea. This quintessentially British brew has been a household favorite since the 19th century, known for its rich, robust flavour and comforting aroma. Whether enjoyed with a slice of cake, parkin or a buttered crumpet, Yorkshire Tea is an essential part of daily life for many Yorkshire residents.

Wensleydale Cheese:

Produced in the picturesque Yorkshire Dales, Wensleydale cheese is a crumbly, creamy delight that has been enjoyed for generations. Made from cow's milk and with a tangy, slightly sweet flavour, Wensleydale pairs perfectly with crusty bread, fruitcake, or even a slice of fresh apple. Its versatility and distinctive taste have earned it a place on cheeseboards across the country. Wensleydale Cheese was much loved by Wallace and his faithful dog Gromit. In fact the delightful duo's love of the cheese is considered to have saved the cheese such was the public's reaction to it being featured.

Yorkshire Forced Rhubarb:

A true Yorkshire delicacy, forced rhubarb is grown in the dark, heated sheds of the Wakefield area, producing tender, vividly pink stalks with a delicate flavour. This unique growing method results in rhubarb that is sweeter and more tender than its outdoor-grown counterparts, making it perfect for pies, crumbles, and preserves. Yorkshire forced rhubarb has even been granted Protected Designation of Origin status, highlighting its importance to the region's culinary heritage.

Yorkshire Curd Tart:

A sweet treat with a history dating back centuries, Yorkshire curd tart is a delicious combination of creamy curd cheese, sugar, and mixed spices, encased in a crisp pastry shell. Originally made to use up leftover curds from cheese-making, this indulgent dessert has stood the test of time, delighting generations with its rich, comforting flavours.

From hearty puddings to delicate pastries, the traditional foods of Yorkshire offer a tantalizing glimpse into the region's culinary heritage. Whether enjoyed in a cozy tearoom overlooking the Dales or cooked up at home in a Yorkshire kitchen, these time-honored dishes celebrate the bounty of the land and the rich tapestry of Yorkshire's gastronomic culture. So, the next time you find yourself in God's Own Country, be sure to sample some of these delicious treats and experience the true taste of Yorkshire.

https://traditional-yorkshire-recipes.info

Two great dessert recipes from Julienne Bruno

We have two great recipes from Julienne Bruno, the creator of truly original plant-based products that are  designed to cleverly take home cooking to gastronomic levels. 

Its debut range, Collection 01, features BURRELLA®, CREMATTA™, and SUPERSTRACCIA®, is perfect for conscious eaters who want to participate in gastronomy but are limited by the standard of plant-based products. From salads, pizzas, pastas, or desserts, Julienne Bruno can complement any dish you can rustle up.   

First recipe:-

Rhubarb Galette w. Sweetened Crematta™

Cook Time: 2 hours (including baking and chilling)

Servings: 2 

INGREDIENTS 

1x 175g tub julienne bruno crematta™

50g wholemeal flour

75g plain flour

25g caster sugar 

¼ tsp salt

65g vegan block butter, chilled and chopped into cubes

½ tsp apple cider vinegar

3 tsp icing sugar

160g forced rhubarb stalks

20g caster sugar (+ 4 tsp extra)

¼ lemon zest, and squeeze of the juice

demerara sugar

METHOD

Step 1: combine flours and sugar in a mixing bowl or the bowl of a food processor, stir well to combine. add the chopped butter, then if doing this by hand, cut the butter through the flour until there are no larger bits of butter left. gently then rub the flour and butter using your fingertips and thumbs until everything is evenly combined. if using a food processor, gently pulse the mixture until the butter is evenly incorporated.

Step 2: add the vinegar and 50g of crematta™ then mix through with a spoon before using your hands to bring the dough together into a ball. do not knead the dough, just bring it together.

Step 3: weigh the dough, then divide into two even pieces. gently flatten each piece into a thick disk before wrapping in cling film and chilling in the fridge for around an hour. mix the remainder of the crematta™ in its pot with the icing sugar, lid, and then place in the freezer. 

Step 4: whilst the dough is chilling, make the filling. wash the rhubarb, trim the ends and then cut 1 inch long pieces on the diagonal. in a bowl, toss the rhubarb with the lemon zest/ juice and sugar. allow to sit and macerate gently until ready to use.

Step 5: heat your oven to 180c fan, line a baking sheet with parchment paper. remove the pastry from the fridge, unwrap then place on a well floured (second) sheet of parchment paper ready to roll out. making sure the rolling pin is also floured, gently roll each piece of dough out, one by one, into a rough circle approximately 6 inches in diameter.

Step 6: drain the juices from the rhubarb bowl into a small dish, set aside for later use. sprinkle 2 tsp of caster sugar over the centre of each pastry disk before then arranging the sliced rhubarb over, ensuring to leave approximately a 1.5 inch border all the way around the edge. gently fold the pastry over the filling, place onto the baking sheet before lightly glazing with the juices and then finally sprinkling with demerara.

Step 7: bake for 35-40 minutes until the filling is bubbling and the pastry is golden. set the baking tray on a wire rack and allow the galettes to cool for at least twenty minutes to half an hour. remove the crematta™ from the freezer and place in the fridge until ready to serve spooned on top of the galettes.

Crematta™ Crème Brûlée

Cook Time: 20-30 minutes + overnight chilling

Servings: 4

INGREDIENTS

350g JULIENNE BRUNO Crematta™

250ml unsweetened non dairy milk 

75g fine caster sugar

1 tsp nutritional yeast

40g cornflour, sieved

¼ tsp sea salt flakes

1 vanilla pod, split, beans removed

2 tsp vanilla extract

60g demerara sugar (to caramelise tops)

4x 9 cm brulee ramekins

METHOD

STEP 1: Combine milk, sugar, nutritional yeast, cornflour in a small pan. Heat gently whilst whisking constantly until the mixture no longer feels grainy. This is a sign that all the sugar has dissolved. Add the salt, vanilla pod, seeds and vanilla extract to the pan. Increase the heat, bringing the mixture to a gentle simmer (again whisking constantly so that it does not burn or stick) until it begins to thicken.

STEP 2: As soon as the mixture thickens, remove from the heat and transfer from the pan into a large mixing bowl to cool. Remove the vanilla pod.

STEP 3: Using a large spatula, fold through both tubs of Crematta until fully combined before pouring the custard into the four ramekins to cool completely. Once cool, cover with cling film then transfer to the fridge to set overnight.

STEP 4: Before serving, evenly sprinkle a tablespoon of demerara sugar over the top of each ramekin to completely cover the vanilla custard. Caramelise the sugar using a kitchen blowtorch, or place under a very hot preheated grill until the sugar is golden brown. Serve immediately.

Enjoy both of the recipes.

You can learn more by visiting their website, here: https://www.juliennebruno.com.

New Victuallers Special Edition 'Rhubarb & Bergamot Gin'

Delicately sweet, dry and refreshing, Salcombe Distilling Co.'s exceptional new small batch Victuallers Special Edition 'Rhubarb & Bergamot Gin' is a far cry from many of the far too sweet and artificial rhubarb flavoured gins that are available.  

With an elegant soft pink natural colour, this unique release from multi-award winning Salcombe Distilling Co. is available in a 50cl bottle at an RRP of £40, ABV 38% from salcombegin.com and Salcombe Distilling Co.'s Victuallers flagship stores which are in Salcombe and Dartmouth.

Carefully crafted at Salcombe Distilling Co.'s stunning waterside home, one of the world's only distilleries directly accessible by boat, Victuallers Special Edition 'Rhubarb & Bergamot Gin' uses nine botanicals including rhubarb, bergamot and kumquat.  The sweet and sharp flavours are expertly balanced with more traditional gin botanicals including juniper, angelica, cassia bark and lemongrass to create this smooth, refreshing and extremely moreish new release.  

Andy Stafford, who is the distiller at Salcombe Distilling Co., says: “In our Victuallers Special Edition 'Rhubarb & Bergamot Gin', we've used rhubarb in an elegant and sophisticated way which isn't overly sweet or reliant on artificial flavours and colours.  Combining our love of gin with a dryer and zestier finish, we've created something special.  It's got all the layers and complexity you will find in a traditional gin, but with a sharpness from the bergamot that balances beautifully with the bittersweet and tart flavours of rhubarb.”

Andy went on to say: “Unlike many rhubarb gins it's been distilled to the one-shot method and blended to bottling strength with unfiltered pressed rhubarb juice in place of blending water. This gives it a sharp, somewhat earthy freshness and its natural pink hue.”

Taste profile

Nose - Expect a nose full of bright fruity rhubarb 

Palate - Sweet rhubarb with an unexpected earthiness and scented sharp citrus 

Finish - Dry and refreshing

Serving suggestion - Plenty of ice and a premium Indian tonic water is key, Salcombe Gin recommends garnishing with a slice of orange and a piece of fresh ginger.

Victuallers Special Edition 'Rhubarb & Bergamot Gin' joins Salcombe Distilling Co.'s award-winning line-up of Salcombe Gin 'Start Point', Salcombe Gin 'Rosé Sainte Marie', the Voyager Series, Salcombe Rum 'Island Street' and New London Light non-alcoholic spirits and aperitifs. 

For further information about Salcombe Distilling Co. and Salcombe Gin, visit www.salcombedistilling.com, follow SalcombeGin on Instagram and Facebook and Salcombe Distilling Co on Twitter.