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News & Recipes

Rosemary's News

Rosemary Shrager's Yorkshire Breakfast
Rosemary's latest book, printed by Great Northern Books, is out just in time for Christmas. Throughout the book, Rosemary shows a delicious a treasure trove of recipes dedicated to the first meal of the day, that needn't be complicated or take much time to prepare. Illustrated throughout with mouth-watering photography, Rosemary Shrager's Yorkshire Breakfasts is a delicious way to start the day!

Rosemary has recently been the resident chef on the Alan Titchmarsh show and she has also appeared on This Morning. She was also the mentor of the winning team of Taste the Nation in early 2009, and has continued to make two seasons of the Australian Ladette to Lady as well as the American version. For the last two years she has also fronted the National Baking Week.

John Rogers - the new Cookery School Head Chef

Whilst we are sad to see Robert Taylor leave the school, as he returns to the restaurant world, we are delighted to welcome John as our new Cookery School Head Chef. John trained in some of the best restaurants in Yorkshire, gaining Michelin star experience along the way, and has represented the hotel at numerous Food Festival demonstrations. Having spent over three years in the restaurant kitchen, under Executive Chef Simon Crannage, and more recently with Rosemary Shrager, John's promotion to the Cookery School is an exciting new development in his career. John brings with him excellent cooking skills and a dynamic level of personality and enthusiasm.

New 2012 Programme

Even more courses than ever before are now available, including our NEW Indian Masterclass Day Course, Rosemary Shrager's One Day Course and a Preserving Course. Remember that these are all available and can be ordered on line as gift vouchers.

Recipes

This is one Robert's favourite recipes for this time of year, using all the excellent game we source from the estate (which could also be found in any good butcher) and something that gives the real "wow" factor that can be cooked in advance. of Rosemary's hearty winter classics for you to try at home :

Swinton Game and Wild Mushroom Terrine with Fig Puree
Serves 8
Ingredients:
4 pigeons
3 pheasants
3 partridges
2 shallots, finely chopped
1 tablespoon olive oil
150 g. butter
150 g. wild mushrooms, sliced
300 ml. chicken stock
6 leaves gelatine
salt and pepper
nutmeg
8 slices Parma ham

Method:
1. Soak the gelatine for 10 minutes in cold water then squeeze out the moisture and melt it in 100 ml. chicken stock. Add the rest of the stock and allow to cool.
2. Season the pheasant breasts, pigeon and partridge then roast in oil and butter. Cool then cut in thin slices.
3. Soften the shallot in the oil and then add the mushrooms and cook until all their juice has evaporated; season with salt and pepper and allow to cool.
4. Line the terrine with cling-wrap making sure there are no gaps. Put a layer of pheasant / Parma ham in the in the bottom of the terrine, then half the pigeon / partridge, then mushrooms then the rest of the pheasant and, finally, the rest of the pigeon / partridge. Season each layer well.
5. Pour in the chicken stock and gelatine and cover with the rest of the Parma ham. Put into the fridge to set for several hours.
6. Serve in slices with the tomato chilli jam.

Fig Puree
Ingredients:
200g caster sugar
150g unsalted butter
500g fresh figs
50ml water

Method:
Halve the figs and then halve them again. Place all ingredients into a heavy bottomed pan and cook for 45 minutes and puree in a food processor.

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