Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”
A little heat in our daily diet is nourishing and comforting. As I have mentioned before, my extremely talented Grandmother would always have a glass of Crabbie’s Ginger Wine in the winter after a walk, often followed by a hot and spicy vegetable soup, stacked with ginger.
Ginger has been cultivated for centuries, its popularity as a spice gradually spreading from China and India to the west. Today it is probably one of the most used and universally popular spices. The tuberous root stock joints are laterally compressed, producing amazing flavour that once again can also produce oil that is used for medicinal purposes. Ginger is now very commonplace and, perhaps because of its availability, slightly undervalued. It belongs to the same family as turmeric, which again is a root which also serves many health benefits.
As a chef I would not be without fresh and dried ginger in my larder; it is one of my flavour building blocks. As a strong root it is a great base for complementing herbs such as lemon thyme, crushed lemon grass, coriander and cardamom seed to name but a few. So when slow cooking, such as stews, belly pork and stir fries, grated ginger should be part of one’s aromas.
Dried ginger is a great additive to cakes and puddings, again stimulated other spices and sugars. Watch out, ginger can be addictive! The more you use it the more compelling it becomes.
Yorkshire Parkin
Last week I gave a recipe for Seville Orange Marmalade. This week I have a Yorkshire Parkin with lots of ginger and a Seville Orange Marmalade topping. Yorkshire Parkin could be classed as a gingerbread with oatmeal and has a wonderful nutty flavour and is great to eat as a sweet or a savoury. A very competitive cake in Yorkshire households and so therefore many different views, recipes and opinions on it. A lot of people will argue that it should have treacle and dark sugar, but I prefer to produce it with a lighter, more fragrant and modern touch.
Yorkshire Parkin
Ingredients:
- 225g medium oatmeal (NB not rolled oats!)
- 110g self raising flour (can be gluten free)
- Pinch of salt
- 200g golden syrup
- 110g butter
- 110g light soft brown sugar
- 3 large teaspoons of ground ginger
- 1 beaten egg
- 1 tablespoon of milk
Method:
To make the batter, place the butter, sugar and syrup in a saucepan and melt down, do not boil. Stir in the oatmeal, flour, ginger and salt until all blended together.
Add the beaten egg and milk and pour in to an 8 inch square silicone paper lined tin. Bake at 150C for 35 – 40 minutes.
Let it cool before removing from the tin.
Frosting
Ingredients:
- 100g softened butter
- 4 tablespoons of icing sugar
- 1 teaspoon of Crabbie’s Ginger Wine
Method:
Add together and beat well. Spread on top of the Parkin and top with Seville Orange Marmalade. This is delicious!
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