10 Devonshire Place, Harrogate, North Yorkshire

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Category: Food & Drink

Created on Friday, 07 September 2018 14:35

Written by Northern Living

Upon opening their doors in October 2014, 10 Devonshire Place created a pub that was somewhat different to the rest. Having forgotten to install a floor they closed the doors again and reopened in November of that year instead, it just made more sense!

“Located in a Coaching Inn dating from the mid 19th Century, 10 Devonshire Place retains the nicer features of the period, but does away with inconveniences such as typhoid. We can’t be sure exactly when the Coaching Inn originally started trading, as back then Facebook didn’t have TimeLine, but it’s a lovely old building, and if you were interested in that kind of thing, we could tell you about some of our legendary ghosts.”

Their on-line store boasts an outstanding range of  Craft Beers from around the world and a unique selection of 100+ Gins, delivered throughout the UK and Europe. Shipping costs to Mars are available on request. Although this is a question seldom asked.....

If you are a more sociable drinker and you are in the Harrogate area you can, should you wish, sit in their protected bay window and look out over the famous Harrogate Stray. Whilst their period – possibly listed – mahogany bar has ample space for you pint, pie, half eaten packet of smoked nuts, newspaper or, if you are that way inclined, mobile device. Smoked nuts are indeed available, or alternately you can smoke your nuts by their real fire, it is only lit on cold days but this IS the north of England so we have plenty of them. The seats round the real fire are a great place to hold court, have a chat with friends or meet a character or two. Featuring hot and cold water, top of the line electrical fixtures and fittings throughout, 10 Devonshire Place has a GSOH and WLTM a certain class of drinker for cosy nights together.

Address:- 10 Devonshire Place, Harrogate, HG1 4AA United Kingdom. Plant Earth!

Tel:- 01423 202356

Newfangled Interwebnet www.10devonshireplace.com

Twitter - www.twitter.com/10devonshirepl

Facebook - www.facebook.com/10DevonshirePl/

Taking themselves far too seriously since 2014...... 

Lacto-Fermented Baby Marrow

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Category: Food & Drink

Created on Friday, 07 September 2018 11:47

Written by Northern Living

Lacto-Fermenation is one of the oldest food preservation methods still regularly used. It is not Witchcraft or Sorcery and it's effective tasty and pretty much bullet proof. If it tastes good, then it's good. Plus the resultant pickles have the benefit of home made probiotics. Lacto-Fermentation has nothing to do with dairy products, the lacto refers to lactic acid. All fruits and vegetables have beneficial bacteria such as Lactobacillus on the surface. In an anaerobic (oxygen-free) environment, these bacteria convert sugars into lactic acid, which inhibits harmful bacteria and acts as a preservative. It's also what gives fermented foods their characteristic sour flavour. The earliest record of fermentation dates back as far as 6000 B.C. in the Fertile Crescent -and nearly every civilization since has included at least one fermented food in its culinary heritage. From Korean kimchi and Indian chutneys to the ubiquitous sauerkraut.

This recipe uses immature marrow as it's been quite a year for marrow in the Yorkshire area, but the season is coming to an end and you might find yourself with quite a number of small marrows which either are unlikely to ripen, or you've simply had you fill of their fully grow kin! But be adventurous, almost any vegetable can be Lacto-Fermented.

Ingredients:-

• 8 small Marrows thinly sliced into rounds
• ¼ of a medium sized red onion thinly sliced
• 3 garlic gloves smashed
• 2 teaspoons of grated ginger
• About a pint of water
• 3 tablespoons of Sea Salt. Table salt will do but the anti-caking agents will result in a cloudy solution before the process is completed.
• ½ teaspoon ground turmeric
• Large airtight jar

Method:-

(1) Thinly slice the Marrow into rounds (Use a mandolin to get a nice even slice, but don't slice the ends off your fingers! Or in my case the palm of your hand – Don't ask...).

(2) Add the Marrow rounds to a large jar or split between smaller jars.

(3) Add the red onion, garlic and ginger.

(4) Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.

(5) Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.

(6) Pour the brine into the jar with the Marrow etc. There should be enough to submerge the Marrow under the brine. If not, make more brine and add it to the jar.

(7) Seal the jar and store in a cool, dry place away from direct sunlight for 3-7 days.

(8) Once the brine is cloudy, try a Marrow to see if it's ready. It should be sour and smell like pickles.

(9) Provided that the contents are submerged your pickle will last for months. Although this is unlikely unless your really don't like pickles. If this is the case you might ask yourself why you made them in the first place!

Savoury Pancake

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Category: Food & Drink

Created on Tuesday, 13 February 2018 09:35

Written by Northern Living

Who said pancakes have to be sweet? How does horseradish, smoked salmon and dill added to American buttermilk pancakes sound?

Ingredients:-

150g plain flour

½ tsp baking powder

½ tsp cream of tartar

1 tbsp caster sugar

2 large free-range eggs, separated

284ml carton buttermilk

Knob of butter for frying

1 tbsp horseradish sauce

200g quality smoked salmon

Fresh dill sprigs and lemon wedges to serve

For the dill sauce

1 large free-range egg yolk

1 tbsp white wine vinegar

1 tbsp dijon mustard

Generous ½ tbsp caster sugar

150ml sunflower oil

Small bunch fresh dill, quite finely chopped

Juice ½ lemon (optional)

Method:-

01.Mix the flour, baking powder, cream of tartar, sugar and a large pinch of salt in a large bowl. Make a well in the centre, then add the egg yolks and horseradish and stir. Slowly pour in the buttermilk, stirring constantly, to form a smooth, thick batter. 

02.To make the dill sauce, put the egg yolk, vinegar, mustard, sugar and a large pinch of salt into a mixing bowl and whisk using an electric mixer until a foam is beginning to form. Slowly pour in the oil in a thin stream, whisking to thicken (it should have the consistency of hollandaise). Once you’ve added all the oil, stir in the dill, then taste and season with lemon juice if you like. Set aside.

03.In a separate large, spotlessly clean bowl, whisk the egg whites using an electric mixer until they form soft, floppy peaks. Using a metal spoon or balloon whisk, gently fold the whites into the pancake batter, starting with a tablespoon, then adding the rest in 2 additions, for a light, fluffy batter. 

04.Heat a large frying or crepe pan and lightly grease with butter. Add of ladle of batter into the hot pan, spaced out, then smooth them down so they’re around 10cm wide and 1cm thick. Cook over a low-medium heat for 2-3 minutes until golden underneath, then flip and repeat until fluffy and cooked through. Keep warm in a low oven while you make the rest, then add your topping and enjoy. 

05.Stack a few pancakes on top of each other, top with ruffles of smoked salmon and drizzle with some dill sauce. Garnish with more fresh dill, lemon wedges and a good grind of black pepper.