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MALTON MARVELS: RECIPE’S INSPIRED BY YORKSHIRE’S FOOD CAPITAL

Malton, Yorkshire’s Food Capital, has released two exclusive recipes penned by chefs and producers who call the town home. 

Malton produces some of Yorkshire’s finest food and drink from a range of independent businesses, delis, and restaurants and now you can recreate your very own slice of Malton at home.

The recipes have been inspired by the town itself, with the first coming from Gilly Robinson of The Cook’s Place who has created a stunning Lobster Mac’n’Cheese using local, Yorkshire ingredients.

The second delectable dish has been crafted by Paul Potts of Food2Remember who showcases one of his favourite recipes, The Picnic Pie, a classic hot water crust packed with chicken, leeks, apricots and garlic butter.

Lobster Mac n Cheese by The Cook’s Place

Ingredients:

Cooked lobster (one large for 4 people, one medium for 2 people) from the Whitby Lobster Hatchery

400g tortellini pasta by The Yorkshire Pasta company

2 tbsp rapeseed oil from Wharfe Valley Oils

150g butter, The Cook’s Place makes its own with leftover St Quintin’s Creamery double cream

2 thin leeks, cleaned and finely sliced, from local veg shop Paley’s Malton

2 garlic cloves, from Paley’s Malton

3 tbsp plain flour, from Bradshaw’s of Driffield

600g full-fat milk, from St Quinn’s Creamery

350g grated cheddar cheese, from The Yorkshire Creamery

2 tbsp chilli sauce, Mak Tok Signature Chilli (Sheffield)

1 handful chopped dill

1 handful chopped chives

Method:

  1. Dissect the lobster and take all the meat from the body, claws, and legs. Chop all but the claw meat and keep chilled until needed.
  2. Cut the claw meat in half lengthways, remove the cartilage and keep for garnish.
  3. Fill a large pan with cold water and bring to the boil, add the tortellini pasta, and cook for 5-6 mins. Drain the pasta and return to the pan.
  4. Stir through the rapeseed oil to season the tortellini and avoid it sticking together.
  5. Melt the butter in a medium pan and add the leeks and garlic, cook on low heat until it softens.
  6. Stir in the flour to the pan and cook for at least two mins.
  7. Add the milk and stir. It will be very liquid at this point but stirring over medium heat until it boils will create the perfect sauce.
  8. Add the cheese and stir until melted, and then add the chilli sauce.
  9. Stir in the pasta and then the chopped lobster.
  10. Season to taste.

To serve, divide between four bowls, arrange the pieces of claw meat, and dig in!

Yorkshire Picnic Pie by Food2Remember

For the Hot Water Crust Pastry:

400g plain flour

160g lard

200g water

Pinch of salt

For the filling:

2 boneless/skinless chicken thighs 

1 boneless/skinless chicken breast 

80g apricots

1/4 leek

30g garlic butter

Method:

  1. Preheat oven to 200 degrees
  2. Heat water and lard in a pan until the lard has melted.
  3. Place flour into a bowl along with a pinch of salt, add the melted lard and water, mixing into a ball
  4. Roll out the pastry and place in a pie dish, leaving enough pastry for the lid.
  5. Cut chicken breast into two pieces and fry in garlic butter, once browned, remove chicken and put to one side to cool.
  6. Mince or finely chop the chicken thighs, leek, and apricots. Place into a bowl and combine, then split the mixture into two burgers.
  7. Place one burger at the bottom of the pie casing, then add the cooked chicken breast. Place the remaining burger on top.
  8. Add pastry lid, wash with egg, and bake at 200 degrees for 60 minutes.

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