Timothy Bilton -The Butchers Arms Hepworth - Great British Menu recipes

For those of you who are feeling adventurous in the kitchen tonight, Timothy Bilton from the award winning Butchers Arms in Hepworth shares the recipes he took to the BBC's Great British Menu

Pickled shellfish and wood smoked crispy prawn with the smell of the sea.

Serves 4 

Preparation time 2 hours

Cooking Time 30 minutes By Timothy Bilton, as seen on BBC 2’s The Great British Menu 2010

Ingredients

Pickled shellfish250g/1 � oz Mussels250g/1 � oz Clams250g/1 � oz Cockles250g/1 � oz Whelks250g/1 � oz Winkles250g peeled prawns8 x Prawns (langoustines) smoked4 x Crab claws cooked and meat removed200g/3 � oz Herring scaled and de boned and cut into 25g fillets100g/3 � oz Samphire100ml/3 � floz white wine1tbsp/ � floz rape seed oil10g /1/2 oz Yorkshire butterPickling juices4tbsp2 � floz Rapeseed oil2 cloves of garlic peeled and sliced2 pink shallots peeled and sliced into rings 200ml/ fish stock3 tbsp red wine vinegar2 sprigs fresh thyme1 sprig fresh rosemary1 bay leaf fresh� bulb fennel finely shredded2 baby carrots peeled and finely sliced into rings1 red chilli finely diced1 small bunch chervil� lemon zest and juiceWood smoked crispy prawnsand oyster and seared scallop4 x large Smoked prawns(langoustines) peeled head removed2lt/70 � floz Vegetable oil (for deep frying)4 x Oysters each4 x Scallops each50g/1 � oz Plain flour50g/1 � oz Corn flour200ml/7 � floz Harrogate SpaSparkling waterPinch /2g Smoked PaprikaSalt and pepperTartar sauce2 free range egg yolks1tsp English mustardSalt and pepper150ml Rapeseed oil� Lemon -juice� cucumber (pickled in a little of the pickling juice) 2tbsp chopped parsley, tarragon and dill mixed Smell of the sea Small jar with a lid Sand Drift wood Sea weeds (sapphire) Shells from the shell fish Sea salt WaterPickled shell fish1. In a large hot pan add the mussels, clams, cockles, whelks and winkles. Add the white wine carefully as this will cause a lot of steam, place on a lid and shake the pan this will help the mussels and clams to open 2. Cook with the lid on for 4 minutes or until the shell fish has opened remove from the pan 3. Remove the meat from the shells apart from 4 of each shellfish 4. Place all the shell fish including the prawns, crab claws and prepared herring fillets into a dish.For the pickling juices5. In a hot pan heat the Rapeseed oil add the garlic, shallots, fennel, carrots, chilli, thyme, rosemary and bay and cook slightly without colouring 6. Add the red wine, vinegar fish stock, lemon juice and zest and bring to the boil. Skim off any impurities that will come to the top of the liquid 7. Pour over the hot pickling juice all over the shellfish and herring (all the shellfish and herring should be completely immersed in the pickling juices 8. Allow to cool Tartar Sauce 9. Place the egg yolks into a bowl with the English mustard salt and pepper whisk together until the egg has slightly thickened 10. Whisk in the Rapeseed oil slowly a drop at a time at first until the mixture is thick.11. Add the lemon juice and pickled cucumber and herbs mix together Wood smoked crispy prawns and oyster and seared scallop 12. Remove the oysters and scallops from their shells saving the oyster shell for garnish- wash and set aside 13. Remove the roe from the scallop and unattached mussel and quickly wash and pat dry with a clean cloth 14. In a bowl place the flour, corn flour salt and pepper smoked paprika and sparkling water and mix to a light batter 15. Lightly flour the wood smoked prawns and oyster and dip into the batter 16. Place into hot oil 180C carefully as not to splash the oil and deep fry until crisp and golden approx 4 minutes. Remove and place onto kitchen paper and keep warm Assembling the dish 17. Neatly arrange the pickled shell fish in to a cup spooning over some of the pickling juices with some of the fennel and shallots etc garnish this with picked chervil 18. Place the cleaned oyster shell next to the cup of pickled shell fish and place the crisp oyster and smoked prawn inside the oyster shell Assembling the smell of the sea 19. In a glass jar with a lid place in the sand, sapphire, drift wood, shells, sea salt and water close the jar 20. Place this next to the oyster shell and serve

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Pan roasted Fountains Abbey Venison loin, slow braised shin with its seared liver and sage butter and English garden patch vegetables

Serves 4

Preparation time 1 hours

Cooking Time 2� hours

By Timothy Bilton, as seen on BBC 2’s The Great British Menu 2010Ingredients

For the Loin4 x 100g/3 � oz Loin of Venison. fully boned and cleaned from any fat or sinew2 tbsp Rapeseed oil4 sprigs thyme4 sprigs rosemarySalt and cracked black pepper4 tsp wild rowan jellyFor the Slow Braised Venison Shin4 x 200g/7 � oz shins of venison4tbs Rape seed oil25g/1oz Yorkshire Butter� Onion chopped� Carrot chopped1 stick Celery chopped� Leek chopped� bulb Garlic3 sprigs Thyme1tbsp tomato puree2 Bay leaves1 sprig Rosemary6 x Juniper berries50ml/1 � floz Sloe Gin200ml/7 � floz Red wine (English)2lt Venison stock“Garden patch “vegetables form the Abbey Gardens4 x Asparagus spears prepared8 x Baby carrots peeled and tops removed1 x Spring Cabbage -washed and shredded4x Baby red shallots peeled8 x Baby leeks washed and trimmed25g/1oz Yorkshire Butter100ml/3 � floz water2 sprigs Tarragon

For the liver400g/14 � oz Skinned and thinly sliced venison liver 2tbsp Rapeseed oil 50g / 2ozYorkshire butter20ml/3/4 floz white wine (English)8 leaves Sage washed and finely shredded Salt and freshly ground pepper Flour to coat the liver just before fryingFor The Loin1. Place the loin of venison on to some cling film with the thyme, rosemary,  pepper and oil roll up tight (this will slightly marinade the venison) 2. Place in to the fridge until required For the Slow Braised Venison Shin3. Heat a deep heavy roasting tray until hot, season the venison shins with salt and pepper and fry on both sides for 2 –3 minutes or until golden brown. Remove the venison shins and set aside 4. Add the onion, carrot, celery, leek, garlic, thyme, rosemary and juniper berries and fry until golden brown .Be careful not to burn the vegetables as this will make the finished sauce bitter 5. Add the tomato puree and cook for a further 2 minutes add the Sloe Gin, red wine and reduce by half 6. Return the venison shins to the roasting tray and add the venison stock. Bring to the boil. Reduce to a simmer 7. Cut a piece of greaseproof paper the same size as the inside of the roasting tray and place over the top of the simmering venison shins cover with tin foil tightly- this will keep the venison shins moist. Place into the oven at 180C for 1 � - 2 hours, or until the shins are tender.8. When cooked remove the venison shins from the roasting tray and pass off the liquid into a clean pan. Reduce this liquid until slightly thick and has a nice shine For the English garden patch vegetables 9. Heat a saut� pan, and add the buttermelt- then add the baby red onion and cook gently for 3 minutes . Add the rest of the vegetables and water along with the tarragon sprigs 10. Bring to the boil and then reduce to a simmer 11. Continue to cook until all the water has evaporated 12. Add the picked chervil Assembling the dish 13. Remove the marinating venison loin from the fridge and unwrap 14. Heat a frying pan and add the Rapeseed oil 15. Season the loins with salt and fry on both sides 2 – 3 minutes each or until golden brown. Remove from the pan and allow to rest for 5 minutes 16. Lightly flour the liver, pat off any excess. Heat a frying pan ,add the oil and fry the loin on both sides for 1 -2 minutes each. Remove from the pan and keep warm.17. Add the sage and fry a little. Add the Madeira, bring to the boil turn down the heat and add the butter- stirring all the time 18. Remove from the heat 19. Place the braised shin on to a warm plate and spoon over the braising juice 20. Place the liver onto the plate and spoon over the sage butter sauce.21. Place the English garden patch vegetables next to the shin and liver. Slice the venison loin into two (this should be pink) and place on top of the vegetables.22. Garnish with a sprig of thyme and chervil.Wild North Yorkshire rabbit with a baby leaf salad of black pudding, poached crispy quails egg, broad bean and ovaltine dressing and a shot of real Yorkshire ale.

Serves 4 � Preparation time 1 hours Cooking Time 2 hours By Timothy Bilton, as seen on BBC 2’s The Great British Menu 2010Ingredients

For the rabbit2 x Rabbits –2 litres/70 � floz Goose fat4 x Thinly sliced Lishamans cured York ham250g/8 � oz Leaf spinach washed dried and stalks removed Salt and pepper2 x sprigs Thyme2 x Bay leaves – fresh2 x sprigs Rosemary - freshBroad bean and ovaltine dressing200g/7 � oz Fresh peeled broad beans30g/1 � oz Ovaltine powder300ml/10 � floz CreamSalt and pepperBlack pudding and quail egg4 slices Lishmans black pudding4 x Quail eggs (Townsends)100g/3 � oz Flour1 x Egg100ml/3 � floz Milk100g/3 � oz Bread crumbs1tbsp Yorkshire Rape seed oil2lt /70 � floz Vegetable oil for deep frying Dressed baby salad10g/1/2 oz or small handful Baby watercress washed and dried10g/1/2 oz or small handful Greek cress washed and dried10g/1/2 oz or small handful Bulls blood washed and dried10g/1/2 oz or small handful Red mizuna washed and dried10g/1/2 oz or small handful Red mustard frills washed and dried55ml/3 tsp Warfe valley rape seed oil� tsp Raspberry vinegar� tsp English mustardSalt and pepper4 nice sprigs Chervil for garnishYorkshire ale400ml/14 � floz Black Sheep Square Ale

Method

For the rabbit1. Remove the legs set to one side and bone the rabbit saddle removing all the sinew from the two loins, season the loins with salt and pepper and thyme leaves.2. Heat a heavy bottomed pan until hot add a little of the Goose fat and fry the rabbit legs until golden brown add the thyme, rosemary and bay to the legs and cover the rabbit legs with the remaining Goose fat.3. Heat the Goose fat slowly on a medium heat until melted, cover with a lid or tin foil and place in the oven at 120C/Gas mark � / 248F for 1 hour and 30 minutes. Turn the rabbit legs occasionally, so that the meat does not stick to the bottom of the pan 4. Saut� the rabbit loin’s approx 3 minutes on all sides or until golden brown, the rabbit loins should still be slightly pink, remove from the pan and allow to cool.5. When cooled lay out the washed and dried spinach on a sheet of cling film season with salt and pepper and lay the rabbit loin to one end and roll up until the loin is completely covered in the spinach. Set to one side 6. Remove the rabbit legs from the oven and allow to cool approx 1 hour in the pan of Goose fat 7. Remove the Rabbit legs from the fat careful as the legs will still be quite hot and remove the meat from the bone (this should fall away quite easy between your fingers and thumbs or two folks) 8. Shred the leg meat until quite fine check for seasoning mix in 2tbsp of the Goose Fat and mix well (this will help the leg meat to set when chilled) 9. Lay the 4 slices of cured ham into two slightly over lapping each divide the leg mixture onto the two pieces of slice ham and lightly spread out until about 2cm thick. In the middle of this place the spinach rolled rabbit loin. Roll the whole thing into a thick sausage so that the rabbit loin is in the centre.10. Wrap the two sausages up tightly in cling film and place into the fridge to set 2 hours.For the broad bean and Ovaltine dressing 11. blanch the broad beans in boiling salted water remove and refresh in iced water 12. Remove the outer casing from the bean and discard.13. Place the cream in a pan and bring to the boil 14. Whisk in the Ovaltine and add the broad beans (keep some of the beans back as you will add them to the dressing later) 15. With a hand blender blitz the bean and Ovaltine cream until smooth- check for seasoning and add a little salt and pepper if necessary. Place into a clean pan add the remaining beans and keep warm.

Black pudding and quails egg.16. In a pan of boiling water plunge the quails eggs in the pan for 2 minutes remove and place in iced water 17. Peel away the shells, place the eggs firstly in seasoned flour then into egg wash and then roll in bread crumbs, pat slightly so that the bread crumbs stick to the boiled egg.18. Heat a frying pan until hot ,add the rape seed oil and fry the black pudding for 2 minutes on each side remove, drain and keep warm 19. Carefully place the breaded quails eggs into the fryer 180C for 1 minute until crisp (do not overcook as the yolk needs to be runny).

For the dressed salad.20. In a bowl place the raspberry vinegar with a pinch of salt and pepper and the English mustard and whisk until all blended and the salt has dissolved 21. Whisk in the rape seed oil 22. Add the washed and dried salad leaves and toss together 23. Assembling the dish remove the rabbit from the fridge and allow to come to room temperature unwrap the cling film and place on to a chopping board 24. Remove the two ends and discard slice into 6 this will give you 3 slices per portion arrange on to your plate place the dressed salad to one end of the plate. Place the crispy black pudding next to the rabbit and place the crispy quail’s egg on top of the black pudding. Dress with the creamed broad bean and Ovaltine dressing.25. Serve with a shot of Black Sheep Square Ale.Bread and butter pudding, rhubarb and custard, Yorkshire curd tart, strawberries and cream.

Serves 4 �

Preparation time 2 hours

Cooking Time 1� hours By Timothy Bilton, as seen on BBC 2’s The Great British Menu 2010

Ingredients

Bread and butter pudding30g/1 � sultanas6 slices bread4 eggs568ml/1pt milk� vanilla pod with seeds35cl brandy30g/1 � oz Sugar 10g tosprinkle on top18g/1 tbsp Apricot jamRhubarb and custard300g/10 � oz Yorkshire outdoorrhubarb cut into 2cm batons100g/ 3 � oz sugar25g butter saltedSee English custard recipe belowStrawberry high tea ice cream175g/6 � oz Clotted cream500g/1lb 1 � oz strawberries100g/3 � oz sugarEnglish custard500ml / 17 � floz milk500ml / 17 � floz cream1 vanilla pod split9 egg yolks150g/5 � sugar16 raspberries4 tips of mintYorkshire curd tartThe pastry200g/7 � oz plain flour50g/1 � oz butter50g/1 � oz dripping YorkshireLishmans75ml/1 � floz waterPinch of saltFilling200g /3 � oz butter100g/ 1 � oz sugar400g/7 � oz Yorkshire curd50g/ 1oz bread crumbs2 lemon zest finely grated4 eggsNutmeg freshly grated2 sprigs of lemon thyme leavesBread and Butter pudding1. In a bowl add the sultanas, sugar and brandy mix and leave to stand approx 2 hours

2. Butter the bread and dish 3. Remove the crusts from the bread and cut into triangles 4. Heat the milk with the vanilla pod and seeds and sugar to just boiling 5. In a separate bowl whisk the eggs 6. When the milk is just at boiling point strain over the eggs 7. Mix together 8. Neatly lay the buttered bread in your dish and sprinkle with the marinated sultanas 9. Repeat in the opposite direction and again sprinkle with sultanas 10. Lay the final triangles of bread and pour over the hot egg custard mix 11. Sprinkle with sugar and cook in a bain marie (bath of hot water) at 160c for 20 minutes or until the egg mixture is set.12. In a small pan heat the apricot jam with a drop of water and brush over the cooked bread and butter pudding Rhubarb and custard 13. Place the prepared rhubarb in a pan with the sugar and butter and cook gently until soft over a low heat 7 – 8 minutes

14. place into 4 shot glasses 100ml Yorkshire curd tart Pastry 15. In a bowl sift the flour and salt 16. Rub in the butter and dripping this should look like bread crumbs 17. Add the water and mix to a paste (careful not to over work the paste as it will make the pastry tough 18. Cover in cling film and allow to rest for 2 hours

Filling19. Line a 8’’ tart tin with the pastry20. Cream the butter and sugar together until light and fluffy21. Mix in the bread crumbs and curd22. Add the eggs one at a time and beat23. Add a little grated nutmeg and the finely grated lemon zest and sprinkle in the lemon thyme leaves 24. Pour this mixture into your pastry case and bake for 20 minutes at 180c 25. Remove and allow to cool 26. Slice 4 nice sharp pieces of the tart Strawberry high tea ice cream English custard 27. Place the washed and hulled strawberries in a pan with the sugar and water bring to the boil. Blitz with a hand blender, pass and allow to cool 28. Boil the milk, cream, and 1/2 the sugar 29. Remove from the heat 30. Wisk the egg yolks and the remaining sugar until pail over a bain marie 31. Add the hot milk and cream and return to the heat 32. Heat gentle and do not let the custard boil the mixture should coat the back of your spoon 33. Remove from the heat and pour into a bowl (chefs tip leave the vanilla pod to intensify the flavour of the custard) Half of this is for the rhubarb and custard 34. Pour the other half into a ice cream maker with the Clotted cream, and strawberry sauce 35. Churn into ice cream with the ice cream machine until frozen 36. Place into freezer until required Assembling the dish 37. Place the bread and butter pudding along with the Yorkshire curd tart on to your dessert plate pour in the custard to the shot glass of rhubarb and place onto the plate 38. Remove the ice cream from the freezer and ball on to plate (dust the plate with a little icing sugar to stop the ice cream from rolling round.39. Garnish with a few English raspberries and garden mint.

www.thebutchersarmshepworth.co.uk

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