With everyone’s lives so busy during the week, the weekends are time to recharge the batteries, surround yourselves with loved ones and eat some delicious meals, and outside is the only place to be when the sun shines. BBQ’s need to happen as often as possible and burgers and burnt sausages are a thing of the past! Marinades are the way to instantly transform foods. Oil is the backbone of any marinade and Yorkshire Rapeseed Oil is the best. Add spices, the more the merrier is generally the rule; slightly crush any whole spices to release their flavour. If adding herbs; the stronger ones are the best, rosemary, bay, thyme & sage. Crushing the stalks helps bring the flavours out, but keep soft leaves for the finished dish. Citrus is perfect for marinades, limes, lemons, grapefruits and orange. Slices of citrus fruit work best or just use the zest keeping the juice for the finished dish. For sweetness use honey or maple syrup both of which will add flavour as well as a delicious stickiness. And lastly there’s the heat factor, the wonderful world of chillies, feel free to use the chilli without the seeds if you want to add the taste without the heat or go for the milder ones available. Resealable plastic bags are great to use as they keeps the meat coated, but don’t leave meats or fish for too long; 30 minutes is long enough for fish and shell fish; 3 hours for chops and steaks and 12 hours for big pieces of meat and racks of ribs.
We never need an excuse to throw a party and Yorkshire Day, August 1st, should be celebrated in style. Surely the best of the God’s own county is all that we need to taste and eat! We’ve launched our new Website today so please go online to http://www.maltonrelish.co.uk to take a look. Hapers, Picnics, Pies and much more can now all be ordred online with free local delivery.
The Relish Supper Clubs have been a great success in July and as the hot weather is supposed to continue, we are hoping to hold more of them outside. August Supper Club will be Ottolenghi themed and as the first two dates are almost a sell out, we have opened up a third night for this month. Wednesday 14th, Tuesday 20th and now Thursday 22nd. If you would like to come do please contact us as soon as possible as we can only seat 24 people each night. The menu is
Peaches & Speck with Orange Blossom
Stuffed Artichokes with Peas & Dill
Buttered Prawns with Tomato, Olives & Arak
Lamb Cutlets with Walnuts, Figs & Goats Cheese
and burnt Aubergine & Tahini
Chocolate Fudge Cake
Sour Cherry Amaretti & Coffee
(Vegetarian Options Available)
New products in the Deli this month include Tom Parker Bowles’ Pork Scratching’s, an outrageously tempting snack of triple cooked British pork crackling. Portlebay Popcorn, a reinvention of a classic with flavours such as Crispy Bacon & Maple Syrup, Wasabi & Ginger. And I’s Pies, fabulous individual sized meat pies, made just round the corner in Ripon with the best of local ingredients. Yorkshire Steak & Hambleton Ale or Roasted squash with spinach and goats cheese, make just a great meal. And to finish any meal off at this time of year we have the wonderful Brymor Ice creams, made from Guernsey cows that live in the heart of the Yorkshire Dales and make wonderful clotted cream and ice cream.
This month’s Wine deal is a New Zealand White, Coopers Creek Marlborough Sauvignon Blanc 2012. A winner of more medals than anyone cares to mention this is one of the most respected names in New Zealand at the moment. This is a classic New Zealand wine with a vibrant gooseberry, passion fruit and nectarine taste backed with hints of herbaceousness. Impressive weight of flavour on the palate with richness and texture and a long finish; and onsale at £12.59 per bottle, this will not last for long.
And for those of you who can’t get away this summer but still like the idea of eating around the world can I introduce Querida Carmen, a range of delicious Spanish dishes where the hard work has already been done for you. Vegetable Paella which come with a big tin of great vegetable stock and the rice grains that have already begun so all you have to do is keep on a slow bow, adding the rice to the stock and eventually the sea food too. Throughout the whole of August we will be offering these out with 10% off, a delicious supper without having to cook
Keeping with the alfresco theme you will also find us at this month’s Food Lovers Market, Saturday 11th August, Relish will be hosting the theme table. Below is a recipe for Griddled Lamb Kebabs which we will be serving. A perfect recipe for Yorkshire summers as they can be prepared in advance and then cooked on the Barbie or in the oven.
Griddled Lamb with Cucumber Raita
500g lamb meat, preferably leg, off the bone, all fat removed.
150g natural yoghurt, have you tried Stamphrey yet??
1 tsp ground coriander
Pinch of cumin, Grind of black pepper and juice of one lemon.
Cut the lamb into 3cm cubes, mix together with all of the above and cover & chill for an hour.
250g Yorkshire Yoghurt
½ cucumber, deseeded and finely diced
16 cherry tomatoes, finely chopped
2 tbs each of coriander and mint
1 teaspoon ground cumin
To make the raita mix all of the above together and season with salt and pepper, cover and chill until ready to serve.
When you’re ready to cook the meat lift pieces out of the marinade but do not wipe off the excess marinade. Thread onto skewers and cook, turning and basting with some of the marinade for approx. 8 mins.
Serve hot with the raita. #