Food & Drink

Good Oil Gone Bad?

Olive Oil - Good oil gone bad?The joy of olive oil lies in its many delightful aromas and flavours, from voluptuous ripe olive to bright green grassy notes and from a soft subtle finish to a zippy peppery kick There is a world of sensory exploration awaiting the adventurer. But like any great explorer, you will be faced with risks, crocodiles in the placid waters. The sad truth is that most people are accustomed to the flavour of olive oil that has passed its best. Olive oil is no longer an occasional presence in the kitchen so it is time to change that. We need to start by recognizing one essential fact about olive oil, it is a perishable product. Olive oil tastes best when it is fresh. Think of olive oil on a freshness continuum that goes from just-made, harvest-fresh at one end, to completely rancid at the other. How long it takes an olive oil to go from one end of this freshness continuum to the other depends on many factors: storage temperature, exposure to air and light, and the amount of natural antioxidants in the olive oil in the first place. All olive oils, even the finest ones, will go off eventually. This is why you must never hoard olive oil: use it and enjoy it. Waiting for a special occasion to use your good olive oil? How about dinner! It's olive oil, not a fine wine! Do you have a clear sense of what rancid oil smells and tastes like? A good image for many people is the smell of crayons. Another hint is something that almost everyone has tasted, old peanuts, with that soapy taste. Rancid is fat gone bad, something all of us have encountered at some time. On a rancid scale of 0 to 10, almost everyone will notice a 9 or a 10. The trick is to develop the confidence to pick out rancidity when it is a 5, or a 3, or lower. The flavour of rancidity in olive oil is usually accompanied by a greasy mouth-feel; in fact, the greasiness often is noticeable first.

Go to your cupboard and pull out the olive oil. How old is it? Is there a “Best Before” date on the bottle? Generally that date is two years from the time that it was bottled. Unfortunately, that doesn’t tell you when it was harvested and milled. Sniff it. Taste it. Crayons? Putty? Old peanuts?

If so it's time to say goodbye....


Salmon-Stuffed Crab Cakes

Salmon-Stuffed Crab CakesIngredients:-

1 pound fresh crabmeat
1/4 cup finely chopped sring onions
1/4 cup finely diced roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon sea salt
1/2 teaspoon white pepper
3 ounces smoked salmon
1 cup breadcrumbs
1/4 cup olive oil
Tartar Sauce


Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Tartar Sauce.

Orange, Poppy Seed and Milk Chocolate Biscuits

Orange, Poppy Seed and Milk Chocolate BiscuitsThese tasty biscuits are easy to make and perfect for when your little ones want to get into the kitchen and bake their own sweet treat. The biscuit mix can be cut into any shape you fancy for a rainy day bake or special occasion. Plus the little hands will enjoy decorating the biscuits with milk chocolate, which perfectly complements the zesty combination of orange and seeds, introducing them to new textures and flavours.

Preparation time: 30 minutes
Baking time: 10-12 minutes
Makes: 20 approx.


Oven Proof baking tray
1 litre glass mixing bowl
Wooden spoon
Cling film
Rolling pin
6cm fluted biscuit cutter
Non-stick baking parchment
Cooling rack
Small saucepan
0.5 litre glass mixing bowl, which will sit on the top of the pan


175g unsalted butter, soft
75g golden icing sugar
The freshly grated zest of 1 orange
A drop or two of orange extract
15g poppy seeds
15g sesame seeds
225g self-raising flour
75g milk chocolate

Method -

In a bowl beat together the butter and icing sugar.
Add the lemon zest and extract and poppy seeds and mix these in
Gradually add the flour and stir together until you have added it all and you have a well-combined, smooth biscuit dough.
Shape the dough into a disc, wrap in cling film and chill in the fridge for around 20 minutes.
Now preheat your oven to 160°C.
Roll out the dough on a lightly dusted worktop to around 5mm thick.
Dip your cutter in flour and cut out the biscuits, carefully transfer onto your lined baking tray.
Bake the biscuits for 10-12 minutes, until pale gold (you can roll and bake in batches).
Leave the biscuits on the tray for 5 minutes to let them firm up a little, then carefully transfer to a wire rack to cool.
Break your chocolate into pieces and place in your small bowl which is sitting over a pan of gently simmering water- don’t let the water touch the bottom of the bowl, or boil (you could melt the chocolate in the microwave on a very low setting).
When the biscuits have cooled, put some extra baking paper under the cooling rack and use a spoon to splatter and drizzle over the melted chocolate then let this set.

Selby Food & Wine Festival 2014

Selby Food & Wine Festival 2014The all new Selby food and Drink Festival will be taking place outside Selby Abbey on Saturday 12th July

This will be the third Selby Food & Wine Festival, the first two having been much smaller affairs than what's planned for this year. Previously the event was held at Selby Town Hall and hosted by Richard Sharp of Mollie Sharp's Cheese & Deli, a local shop in Selby. This year, with the formation of the Selby Food Festival Committee and the great cooperation of Selby Town Council and other sponsors, it has been possible to expand the event to the town centre. We are working hard to bring as many exciting, quality food outlets to the town on the day and look forward to a great turnout from the people of Selby and those from future away.

With confirmed exhibitors including Yorkshire Ales, Ultimate English, Chilli Jam Man, Yorkshire Rapeseed Oil, Osteria 23 Delicatessen, Raisthorpe Manor, Masons Yorkshire Gin, Davill's Bakery, Salt's Catering, Round Green Farm Vension, Ostrich Direct, Mrs Shah's Food Company, Lymn Bank Farm Cheese, Rose Cottage Pantry and Saints & Sinners Preserves – this years festival promises to be a great day out for all the family.

In the afternoon the food gives way to the wine, as it were...

The Wine Festival - Wine Tasting Event

Come and try some excellent wines from across the globe. The event will run from 4pm onwards at Selby Town Hall. Many wines on offer by the glass - you get to taste a range of great value everyday styles to premium examples. Entry is just £5.

Cheese and Antipasti platters will be available and there will be live music and entertainment. From 4pm until 10pm. A great evening guaranteed.

Selby Market,
Outside The Abbey,
North Yorkshire

Cheshire Pork Pie

Cheshire Pork PieSubmitted by Mary J.


1 lb. Pork tenderloin
2 tbsp. butter
¼ tsp.salt
¼ tsp. nutmeg
1 tsp. pepper
2 large Granny Smith apples
2 large MacIntosh apples
2 Tbsp. sugar
½ cup white wine


Preheat the oven to 350°.
Remove one piece of dough from refrigerator and let stand until soft.
Lightly flour your work surface and roll out dough into a 12-inch circle. Then, wrap the dough around the rolling pin to transfer into a 9-inch pie pan. Unwrap the dough from the rolling pin into the pie pan, making sure the dough is form-fitted to the pan. Allow the dough to overhang the lip of the pan. Return pie pan with dough to the refrigerator until it is needed.

Slice the tenderloin into round slices that are ¼ inch thick. Season with salt, nutmeg and pepper. Sear the slices in a frying pan with butter and set aside.
Peel, core and quarter the apples. Cut the quarters into slices that are ¼ inch thick.

Retrieve the pie pan from the refrigerator. Fill the pie by alternating layers of pork, apples and sugar. When the pie is filled, lay the butter over the filling. Pour in wine.



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