Timothy Bilton -The Butchers Arms Hepworth - Great British Menu recipes

PUBLISHED: 11:33 04 August 2010 | UPDATED: 11:52 28 February 2013

Timothy Bilton -The Butchers Arms Hepworth

Timothy Bilton -The Butchers Arms Hepworth

For those of you who are feeling adventurous in the kitchen tonight, Timothy Bilton from the award winning Butchers Arms in Hepworth shares the recipes he took to the BBC's Great British Menu

Pickled shellfish and wood smoked crispy prawn with the smell of the sea.

Serves 4

Preparation time 2 hours

Cooking Time 30 minutes By Timothy Bilton, as seen on BBC 2s The Great British Menu 2010


Ingredients

Pickled shellfish
250g/1 oz Mussels
250g/1 oz Clams
250g/1 oz Cockles
250g/1 oz Whelks
250g/1 oz Winkles
250g peeled prawns
8 x Prawns (langoustines) smoked
4 x Crab claws cooked and meat removed
200g/3 oz Herring scaled and de boned and cut into 25g fillets
100g/3 oz Samphire
100ml/3 floz white wine
1tbsp/ floz rape seed oil
10g /1/2 oz Yorkshire butter
Pickling juices
4tbsp2 floz Rapeseed oil
2 cloves of garlic peeled and sliced
2 pink shallots peeled and sliced into rings 200ml/ fish stock
3 tbsp red wine vinegar
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf fresh
bulb fennel finely shredded
2 baby carrots peeled and finely sliced into rings
1 red chilli finely diced
1 small bunch chervil
lemon zest and juice
Wood smoked crispy prawns
and oyster and seared scallop
4 x large Smoked prawns
(langoustines) peeled head removed
2lt/70 floz Vegetable oil (for deep frying)
4 x Oysters each
4 x Scallops each
50g/1 oz Plain flour
50g/1 oz Corn flour
200ml/7 floz Harrogate Spa
Sparkling water
Pinch /2g Smoked Paprika
Salt and pepper
Tartar sauce
2 free range egg yolks
1tsp English mustard
Salt and pepper
150ml Rapeseed oil
Lemon -juice
cucumber (pickled in a little of the pickling juice) 2tbsp chopped parsley, tarragon and dill mixed Smell of the sea
Small jar with a lid
Sand Drift wood Sea weeds (sapphire)
Shells from the shell fish
Sea salt
Water
Pickled shell fish

1. In a large hot pan add the mussels, clams, cockles, whelks and winkles. Add the white wine carefully as this will cause a lot of steam, place on a lid and shake the pan this will help the mussels and clams to open

2. Cook with the lid on for 4 minutes or until the shell fish has opened remove from the pan

3. Remove the meat from the shells apart from 4 of each shellfish

4. Place all the shell fish including the prawns, crab claws and prepared herring fillets into a dish.
For the pickling juices

5. In a hot pan heat the Rapeseed oil add the garlic, shallots, fennel, carrots, chilli, thyme, rosemary and bay and cook slightly without colouring

6. Add the red wine, vinegar fish stock, lemon juice and zest and bring to the boil. Skim off any impurities that will come to the top of the liquid

7. Pour over the hot pickling juice all over the shellfish and herring (all the shellfish and herring should be completely immersed in the pickling juices

8. Allow to cool Tartar Sauce

9. Place the egg yolks into a bowl with the English mustard salt and pepper whisk together until the egg has slightly thickened

10. Whisk in the Rapeseed oil slowly a drop at a time at first until the mixture is thick.

11. Add the lemon juice and pickled cucumber and herbs mix together Wood smoked crispy prawns and oyster and seared scallop

12. Remove the oysters and scallops from their shells saving the oyster shell for garnish- wash and set aside

13. Remove the roe from the scallop and unattached mussel and quickly wash and pat dry with a clean cloth

14. In a bowl place the flour, corn flour salt and pepper smoked paprika and sparkling water and mix to a light batter

15. Lightly flour the wood smoked prawns and oyster and dip into the batter

16. Place into hot oil 180C carefully as not to splash the oil and deep fry until crisp and golden approx 4 minutes. Remove and place onto kitchen paper and keep warm Assembling the dish

17. Neatly arrange the pickled shell fish in to a cup spooning over some of the pickling juices with some of the fennel and shallots etc garnish this with picked chervil

18. Place the cleaned oyster shell next to the cup of pickled shell fish and place the crisp oyster and smoked prawn inside the oyster shell Assembling the smell of the sea

19. In a glass jar with a lid place in the sand, sapphire, drift wood, shells, sea salt and water close the jar

20. Place this next to the oyster shell and serve




Pan roasted Fountains Abbey Venison loin, slow braised shin with its seared liver and sage butter and English garden patch vegetables

Serves 4

Preparation time 1 hours

Cooking Time 2 hours

By Timothy Bilton, as seen on BBC 2s The Great British Menu 2010



Ingredients

For the Loin
4 x 100g/3 oz Loin of Venison. fully boned and cleaned from any fat or sinew
2 tbsp Rapeseed oil
4 sprigs thyme
4 sprigs rosemary
Salt and cracked black pepper
4 tsp wild rowan jelly
For the Slow Braised Venison Shin
4 x 200g/7 oz shins of venison
4tbs Rape seed oil
25g/1oz Yorkshire Butter
Onion chopped
Carrot chopped
1 stick Celery chopped
Leek chopped
bulb Garlic
3 sprigs Thyme
1tbsp tomato puree
2 Bay leaves
1 sprig Rosemary
6 x Juniper berries
50ml/1 floz Sloe Gin
200ml/7 floz Red wine (English)
2lt Venison stock
Garden patch vegetables form the Abbey Gardens
4 x Asparagus spears prepared
8 x Baby carrots peeled and tops removed
1 x Spring Cabbage -washed and shredded
4x Baby red shallots peeled
8 x Baby leeks washed and trimmed
25g/1oz Yorkshire Butter
100ml/3 floz water
2 sprigs Tarragon


For the liver
400g/14 oz Skinned and thinly sliced venison liver 2tbsp Rapeseed oil 50g / 2ozYorkshire butter
20ml/3/4 floz white wine (English)
8 leaves Sage washed and finely shredded Salt and freshly ground pepper Flour to coat the liver just before frying


For The Loin

1. Place the loin of venison on to some cling film with the thyme, rosemary, pepper and oil roll up tight (this will slightly marinade the venison)

2. Place in to the fridge until required

For the Slow Braised Venison Shin
3. Heat a deep heavy roasting tray until hot, season the venison shins with salt and pepper and fry on both sides for 2 3 minutes or until golden brown. Remove the venison shins and set aside

4. Add the onion, carrot, celery, leek, garlic, thyme, rosemary and juniper berries and fry until golden brown .Be careful not to burn the vegetables as this will make the finished sauce bitter

5. Add the tomato puree and cook for a further 2 minutes add the Sloe Gin, red wine and reduce by half

6. Return the venison shins to the roasting tray and add the venison stock. Bring to the boil. Reduce to a simmer

7. Cut a piece of greaseproof paper the same size as the inside of the roasting tray and place over the top of the simmering venison shins cover with tin foil tightly- this will keep the venison shins moist. Place into the oven at 180C for 1 - 2 hours, or until the shins are tender.

8. When cooked remove the venison shins from the roasting tray and pass off the liquid into a clean pan. Reduce this liquid until slightly thick and has a nice shine For the English garden patch vegetables

9. Heat a saut pan, and add the buttermelt- then add the baby red onion and cook gently for 3 minutes . Add the rest of the vegetables and water along with the tarragon sprigs

10. Bring to the boil and then reduce to a simmer

11. Continue to cook until all the water has evaporated

12. Add the picked chervil Assembling the dish

13. Remove the marinating venison loin from the fridge and unwrap

14. Heat a frying pan and add the Rapeseed oil

15. Season the loins with salt and fry on both sides 2 3 minutes each or until golden brown. Remove from the pan and allow to rest for 5 minutes

16. Lightly flour the liver, pat off any excess. Heat a frying pan ,add the oil and fry the loin on both sides for 1 -2 minutes each. Remove from the pan and keep warm.

17. Add the sage and fry a little. Add the Madeira, bring to the boil turn down the heat and add the butter- stirring all the time

18. Remove from the heat

19. Place the braised shin on to a warm plate and spoon over the braising juice

20. Place the liver onto the plate and spoon over the sage butter sauce.

21. Place the English garden patch vegetables next to the shin and liver. Slice the venison loin into two (this should be pink) and place on top of the vegetables.

22. Garnish with a sprig of thyme and chervil.




Wild North Yorkshire rabbit with a baby leaf salad of black pudding, poached crispy quails egg, broad bean and ovaltine dressing and a shot of real Yorkshire ale.


Serves 4 Preparation time 1 hours Cooking Time 2 hours By Timothy Bilton, as seen on BBC 2s The Great British Menu 2010


Ingredients

For the rabbit
2 x Rabbits
2 litres/70 floz Goose fat
4 x Thinly sliced Lishamans cured York ham
250g/8 oz Leaf spinach washed dried and stalks removed Salt and pepper
2 x sprigs Thyme
2 x Bay leaves fresh
2 x sprigs Rosemary - fresh
Broad bean and ovaltine dressing
200g/7 oz Fresh peeled broad beans
30g/1 oz Ovaltine powder
300ml/10 floz Cream
Salt and pepper
Black pudding and quail egg
4 slices Lishmans black pudding
4 x Quail eggs (Townsends)
100g/3 oz Flour
1 x Egg
100ml/3 floz Milk
100g/3 oz Bread crumbs
1tbsp Yorkshire Rape seed oil
2lt /70 floz Vegetable oil for deep frying Dressed baby salad
10g/1/2 oz or small handful Baby watercress washed and dried
10g/1/2 oz or small handful Greek cress washed and dried
10g/1/2 oz or small handful Bulls blood washed and dried
10g/1/2 oz or small handful Red mizuna washed and dried
10g/1/2 oz or small handful Red mustard frills washed and dried
55ml/3 tsp Warfe valley rape seed oil
tsp Raspberry vinegar
tsp English mustard
Salt and pepper
4 nice sprigs Chervil for garnish
Yorkshire ale
400ml/14 floz Black Sheep Square Ale

Method

For the rabbit
1. Remove the legs set to one side and bone the rabbit saddle removing all the sinew from the two loins, season the loins with salt and pepper and thyme leaves.

2. Heat a heavy bottomed pan until hot add a little of the Goose fat and fry the rabbit legs until golden brown add the thyme, rosemary and bay to the legs and cover the rabbit legs with the remaining Goose fat.

3. Heat the Goose fat slowly on a medium heat until melted, cover with a lid or tin foil and place in the oven at 120C/Gas mark / 248F for 1 hour and 30 minutes. Turn the rabbit legs occasionally, so that the meat does not stick to the bottom of the pan

4. Saut the rabbit loins approx 3 minutes on all sides or until golden brown, the rabbit loins should still be slightly pink, remove from the pan and allow to cool.

5. When cooled lay out the washed and dried spinach on a sheet of cling film season with salt and pepper and lay the rabbit loin to one end and roll up until the loin is completely covered in the spinach. Set to one side

6. Remove the rabbit legs from the oven and allow to cool approx 1 hour in the pan of Goose fat

7. Remove the Rabbit legs from the fat careful as the legs will still be quite hot and remove the meat from the bone (this should fall away quite easy between your fingers and thumbs or two folks)

8. Shred the leg meat until quite fine check for seasoning mix in 2tbsp of the Goose Fat and mix well (this will help the leg meat to set when chilled)

9. Lay the 4 slices of cured ham into two slightly over lapping each divide the leg mixture onto the two pieces of slice ham and lightly spread out until about 2cm thick. In the middle of this place the spinach rolled rabbit loin. Roll the whole thing into a thick sausage so that the rabbit loin is in the centre.

10. Wrap the two sausages up tightly in cling film and place into the fridge to set 2 hours.

For the broad bean and Ovaltine dressing
11. blanch the broad beans in boiling salted water remove and refresh in iced water

12. Remove the outer casing from the bean and discard.

13. Place the cream in a pan and bring to the boil

14. Whisk in the Ovaltine and add the broad beans (keep some of the beans back as you will add them to the dressing later)

15. With a hand blender blitz the bean and Ovaltine cream until smooth- check for seasoning and add a little salt and pepper if necessary. Place into a clean pan add the remaining beans and keep warm.

Black pudding and quails egg.
16. In a pan of boiling water plunge the quails eggs in the pan for 2 minutes remove and place in iced water

17. Peel away the shells, place the eggs firstly in seasoned flour then into egg wash and then roll in bread crumbs, pat slightly so that the bread crumbs stick to the boiled egg.

18. Heat a frying pan until hot ,add the rape seed oil and fry the black pudding for 2 minutes on each side remove, drain and keep warm

19. Carefully place the breaded quails eggs into the fryer 180C for 1 minute until crisp (do not overcook as the yolk needs to be runny).

For the dressed salad.
20. In a bowl place the raspberry vinegar with a pinch of salt and pepper and the English mustard and whisk until all blended and the salt has dissolved

21. Whisk in the rape seed oil

22. Add the washed and dried salad leaves and toss together

23. Assembling the dish remove the rabbit from the fridge and allow to come to room temperature unwrap the cling film and place on to a chopping board

24. Remove the two ends and discard slice into 6 this will give you 3 slices per portion arrange on to your plate place the dressed salad to one end of the plate. Place the crispy black pudding next to the rabbit and place the crispy quails egg on top of the black pudding. Dress with the creamed broad bean and Ovaltine dressing.

25. Serve with a shot of Black Sheep Square Ale.


Bread and butter pudding, rhubarb and custard, Yorkshire curd tart, strawberries and cream.


Serves 4

Preparation time 2 hours

Cooking Time 1 hours By Timothy Bilton, as seen on BBC 2s The Great British Menu 2010

Ingredients

Bread and butter pudding
30g/1 sultanas
6 slices bread
4 eggs
568ml/1pt milk
vanilla pod with seeds
35cl brandy
30g/1 oz Sugar 10g to
sprinkle on top
18g/1 tbsp Apricot jam
Rhubarb and custard
300g/10 oz Yorkshire outdoor
rhubarb cut into 2cm batons
100g/ 3 oz sugar
25g butter salted
See English custard recipe below
Strawberry high tea ice cream
175g/6 oz Clotted cream
500g/1lb 1 oz strawberries
100g/3 oz sugar
English custard
500ml / 17 floz milk
500ml / 17 floz cream
1 vanilla pod split
9 egg yolks
150g/5 sugar
16 raspberries
4 tips of mint
Yorkshire curd tart
The pastry
200g/7 oz plain flour
50g/1 oz butter
50g/1 oz dripping Yorkshire
Lishmans
75ml/1 floz water
Pinch of salt
Filling
200g /3 oz butter
100g/ 1 oz sugar
400g/7 oz Yorkshire curd
50g/ 1oz bread crumbs
2 lemon zest finely grated
4 eggs
Nutmeg freshly grated
2 sprigs of lemon thyme leaves

Bread and Butter pudding
1. In a bowl add the sultanas, sugar and brandy mix and leave to stand approx 2 hours

2. Butter the bread and dish

3. Remove the crusts from the bread and cut into triangles

4. Heat the milk with the vanilla pod and seeds and sugar to just boiling

5. In a separate bowl whisk the eggs

6. When the milk is just at boiling point strain over the eggs

7. Mix together

8. Neatly lay the buttered bread in your dish and sprinkle with the marinated sultanas

9. Repeat in the opposite direction and again sprinkle with sultanas

10. Lay the final triangles of bread and pour over the hot egg custard mix

11. Sprinkle with sugar and cook in a bain marie (bath of hot water) at 160c for 20 minutes or until the egg mixture is set.

12. In a small pan heat the apricot jam with a drop of water and brush over the cooked bread and butter pudding Rhubarb and custard

13. Place the prepared rhubarb in a pan with the sugar and butter and cook gently until soft over a low heat 7 8 minutes

14. place into 4 shot glasses 100ml Yorkshire curd tart Pastry

15. In a bowl sift the flour and salt

16. Rub in the butter and dripping this should look like bread crumbs

17. Add the water and mix to a paste (careful not to over work the paste as it will make the pastry tough

18. Cover in cling film and allow to rest for 2 hours


Filling

19. Line a 8 tart tin with the pastry

20. Cream the butter and sugar together until light and fluffy

21. Mix in the bread crumbs and curd

22. Add the eggs one at a time and beat

23. Add a little grated nutmeg and the finely grated lemon zest and sprinkle in the lemon thyme leaves

24. Pour this mixture into your pastry case and bake for 20 minutes at 180c

25. Remove and allow to cool

26. Slice 4 nice sharp pieces of the tart Strawberry high tea ice cream English custard

27. Place the washed and hulled strawberries in a pan with the sugar and water bring to the boil. Blitz with a hand blender, pass and allow to cool

28. Boil the milk, cream, and 1/2 the sugar

29. Remove from the heat

30. Wisk the egg yolks and the remaining sugar until pail over a bain marie

31. Add the hot milk and cream and return to the heat

32. Heat gentle and do not let the custard boil the mixture should coat the back of your spoon

33. Remove from the heat and pour into a bowl (chefs tip leave the vanilla pod to intensify the flavour of the custard) Half of this is for the rhubarb and custard

34. Pour the other half into a ice cream maker with the Clotted cream, and strawberry sauce

35. Churn into ice cream with the ice cream machine until frozen 36. Place into freezer until required Assembling the dish

37. Place the bread and butter pudding along with the Yorkshire curd tart on to your dessert plate pour in the custard to the shot glass of rhubarb and place onto the plate

38. Remove the ice cream from the freezer and ball on to plate (dust the plate with a little icing sugar to stop the ice cream from rolling round.

39. Garnish with a few English raspberries and garden mint.

www.thebutchersarmshepworth.co.uk

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