Stray Foodie: Chicken & Oregano Patties with Mozzarella, Asparagus & Broad Beans

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’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.”

 

At this time of year when our weather seems to be cooler than expected, I am always delighted to see the resilience of oregano and experience the delight of this flavoursome herb.

Oregano is a flowering mountain herb related to marjoram, sometimes referred to as wild marjoram. It is a perennial and seems to be fairly resistant to our climate even though it has Mediterranean origins. Like most herbs, its flavour is in the leaf and can sometimes be more powerful dried than when used from fresh. It has warm, aromatic and sensual flavours and its leaves are just stunning when put through mixed salads. I love this herb and grow it in abundance.

This recipe is for Chicken and Oregano Patties. Once again this recipe can be built on and extended to suit your individual requirements.

For 4 Starter Size Portions, you will need:

Frances’ chicken and oregano patties

Method:

Bone out the chicken thighs and mince (or very finely chop) the chicken, ham, anchovy fillet, breadcrumbs, onion.

Mix well and add the lemon zest, pepper and the herbs.

Separate the egg, whisk the egg white until stiff, mix the yolk into the chicken mixture and lastly add the whipped egg white. The whipped egg white ensures that the patties are light and soft when cooked.

With a little flour, shape into small, round patties.

Put the olive oil in a small roasting pan, heat through and place the patties in the roasting pan. Give them a good shake so they don’t stick!

Put them in the oven on 180c – 200c, dependant on oven variation, for 20 – 25 minutes.

Remove from the oven, take out the chicken patties and keep warm.

Place ½ pint of chicken stock in the still warm pan. Reduce by half with a squeeze of lemon juice and pour over the Chicken Patties.

Serve with sliced Mozzarella, Broad Beans, fresh Asparagus and Lemon Zest.

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Stray Foodie recipe: the joy of Wild Garlic

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.”

 

Wild Garlic grows in abundance in Yorkshire at this time of year. It loves damp conditions, especially around rivers, streams and boggy woodland. It has green pointy leaves, not to be confused with a snow drop leaf! It is at it’s best now before the white flowers come as it’s flavour is mild and fresh. The flowers, however, look very attractive garnished with peas and young vegetables. In a few weeks’ time you will spot it everywhere in this area and the smell becomes overpowering with the leaf becoming strong and coarse. It has other names, such as Bear’s Garlic, Ramsoms and Wood Garlic. The leaf makes amazing Pesto that can be added to most types of cooking for flavour enhancement. The young shoots are great to be included in herby, leafy salads or stirred through warm vegetables for another dimension. It also makes a lovely green oil that always looks very pretty on a plate along with a little balsamic vinegar to create a flavour balance.

This week’s recipe is for a Wild Garlic Crust, which placed on some seared best end of lamb makes for great complimentary spring flavours. It can also be used on top of a vegetable lasagne, fish, or stuffed butternut squash to name but a few other ideas.

 

For a Wild Garlic Crust

Ingredients:

Method:

Pulverise the garlic leaf with the melted butter.

Add the breadcrumbs and cheese.

Blend until smooth

Mix into a ball.

Place between two sheets of acetate and roll.

Set up in the fridge and then cut to the desired size.

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Stray Foodie recipe: the versatility of celeriac

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.”

 

Celeriac, or celery root, is an underrated root vegetable. Because celery tastes strong and herbaceous, especially the leaves, many people could be put off by using the root.  The root is, in actual fact, a marvellous chef’s tool.

It has a milder flavour and is therefore great served raw as a remoulade, fabulous for puree, a great soup thickener and best of all, a good substitute for flour in this case. I steam the root whole in the oven with oil, garlic and seasoning for approx. an hour at 180c. Of course this is dependant on the size of the root. Once cool it can be sliced wafer thin and used as perhaps you would use pasta sheets. It is great for stuffing, making vegetable gratin, and enhances lentils and pulses. Its texture and light flavour is a great adage to any food.  Please note that it will discolour so it is recommended, if not baking in approx. 50g of olive oil, then once peeled it is placed in acidulated water. If you are using it as a base for a sauce or puree, cook it in a little milk which will then preserve the white intensity.

Smoked Haddock (or White Fish) Wrapped in Celeriac with Pickled Vegetables & Greens

Serves 2

Ingredients:

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Method:

Slice the fennel and cabbage very thinly and place with the florets of purple sprouting, cucumber and peas in the white balsamic vinegar for 1 hour.

Slice your steamed celeriac as thinly as you can.

Chop the leek and cook it in the cream with some seasoning until soft. Cool.

Lay out the celeriac on a piece of cling film. Spread the leek mixture on top of the celeriac and place the fish of your choice down the centre.

Wrap into a neat parcel and place in an oiled oven proof dish.

Place in the oven at 180c for 15 – 20 minutes, dependant on oven variation.

Remove from the oven, cut in half widthways, and place on a plate with mixed herb leaves and pickled vegetables.

Grate some fresh parmesan over and if desired serve with a tomato or turmeric sauce, as in the picture.

Stray Foodie recipes: a heart for St Valentine’s Day

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.”

 

This is an old fashioned St Valentines Ginger Cheesecake with a heart for every member of your family. February 14 celebrates St Valentine, the patron saint of love and romance, also known as the feast of St Valentine. What could be nicer than to make a delicious cake for a special occasion that all the family can enjoy to celebrate love and romance? It is an appreciation of special people in your life.

A proper cheesecake, in our opinion at Paradise, is a baked cake and not some gelatinous mousse! At the beginning of the century, New York had a great reputation for what we call original cheesecake. This is a similar recipe, adding a ginger puree and yellow sultanas to the base and using pastry rather than biscuit (which I always feel is cheating!)

To garnish this cake we made some red jelly hearts out of rhubarb juice mixed with red orange juice. Not only is this fun and pretty but once again cuts the richness of this very moor-ish cheesecake. This cake keeps well and it is important not to make it too thick, otherwise the richness of it detracts from the enjoyment.

For the pastry base you will need:

For the filling you will need:

Method:

Rub the butter in to the dry ingredients using your food processer.

Add the egg.

Remove from the machine, bring together and chill for 30 minutes.

Grease a 30cm x 20cm tray with a 3cm depth.

Roll out the pastry and line the tray.

Mix a handful of yellow sultanas with a dessert spoonful of ginger puree.

Spread on top of the pastry.

For the Cheesecake you will need:

Method:

Mix the cream cheese with the eggs, sugar and cream together in your food processor. Blend well and pour on top of the pastry.

Put in the oven at 140c / 150c for 30 – 35 minutes depending on oven variation. It should be slightly risen and firm.

For the Jelly you will need:

Method:

Boil together and reduce by half.

Add the gelatine leaves.

Cool and pass through a sieve.

Place on a tray lined with acetate or use a non stick tray.

Set up in the fridge.

Cut out hearts to decorate.

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Stray Foodie: Festive Vegetable and Leek Strudel

Stray Foodie Christmas 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.

In the run-up to Christmas, I’ll be bringing you some of my favourite seasonal 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.

 

This is a versatile dish that can be enjoyed as an alternative to overly rich traditional Christmas food. It can also be made to be great fun incorporating all those leftover nibbles in the fridge. Either way this is healthy, glamorous and cost effective food.

From your local supermarket you should be able to buy a fresh spice set including ginger, coriander, basil, chilli, lime leaf, lemon grass and garlic.

I personally love kaffir lime leaves; I have them all over the house as they give such a lovely citrus aroma! They can be ordered especially for you at Daleside Nurseries.

The spice set needs to be blended raw with a little sesame oil to make a paste. Please note the chilli can be quite hot so do make sure the seeds are removed using disposable gloves.

Having prepared the spices we can now get on with the recipe.

Ingredients:

1 x packet Filo Pastry (I always keep a packet in my fridge or freezer at this time of year, which comes in handy for those unexpected meals)

100g Melted Butter

250g Root and Mediterranean prepared and diced vegetables of your choice (medium sized chunks)

60g Cooked Chickpeas

200g Whipping Cream

1 x Leek

1 x tsp Cumin Seed

1 x Pomegranate

2 x Medjool Dates

Pomegranate Molasses

A bunch of peppery Watercress

The ingredients for the vegetable and leek strudel

Method:

Fry the diced vegetables with the blended spices and cook until tender.

Remove from the pan and cool.

Add the chickpeas.

Wash and chop the leek and cook in the whipping cream with a little seasoning until soft, then allow to cool.

Take 3 sheets of filo pastry and place on your work surface.

Brush with melted butter.

Down the middle, place a line of the spiced vegetables. Roll it and brush with butter.

Place in the middle of two more sheets of filo, brushing all over with melted butter. Add the leek on top of the roll and again wrap the pastry over it.

Roll again in two more buttered sheets.

Brush with melted butter all over and sprinkle with cumin seeds.

Place on a greased pan and cook at 180c – 200c for 20 minutes.

Remove from the oven and slice.

Serve with Pomegranate, medjool dates and a drizzle of Pomegranate Molasses and Watercress.

An alternative to Pomegranate could be a spoonful of that delicious Cranberry Relish that you have in your fridge purchased from Paradise Food!

You could even try some of your leftover turkey in this dish – it is delicious. For a special treat, pair with a glass of Taittinger Rose Champagne!

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