Chris takes up the story.  “We were delighted when Pipers Crisps first suggested that our Chorizo would make an ideal flavour for them.  Their award-winning crisps are renowned not only for their excellent taste, but also for the provenance of their flavours.  They had been looking for a meat flavour for some time and they decided that our Chorizo would be the perfect taste for their crisps – a distinctive, strong flavour without being too salty,” he adds.

Serves 2

Ingredients:-

• 4 x Fillets of red mullet, scaled and pin boned
• 10 Chunky slices of Yorkshire chorizo sausage
• 2 x Shallots, peeled and sliced
• 2 x Large vine tomatoes, chopped into chunks
• 1 x Tablespoon balsamic vinegar
• 2 x cloves of garlic, peeled and sliced finely
• 100ml Virgin olive oil
• Lemon juice
• Handful of fresh basil leaves
• Salt and pepper

1. Cook the chorizo in a frying pan over a medium heat with a little of the oil until it browns and the oil turns a lovely red colour. (this is the fat rendering down from the sausage. The red colour is the paprika from the chorizo)
2. Add the garlic and cook for a further 30 seconds add balsamic vinegar and take from the heat.
3. Toss the tomatoes, shallots, Yorkshire chorizo and garlic and a tablespoon of the red oil / balsamic mixture left in the pan.
4. Put the rest of the virgin oil, basil,salt and pepper and a good squeeze of lemon juice into a bowl. Blend with a hand blender until the basil colours the oil.
5. Fry the mullet fillets, skin side down in a non stick pan for 2 mins over a medium heat. Flip over and cook for a further 30 seconds and remove from heat.
6. Drain the fish fillets on kitchen towel and set aside.
7. Place a nice pile of the dressed salad at the top of your plate and place the mullet fillets just below, fanned out. Drizzle some of the basil oil over and dress with a few baby leaves.

Recipe by Rob Green, Green’s of Whitby

and

Serves 4

8 cherry tomatoes; sprig of rosemary or thyme, chopped finely; freshly ground black pepper and sea salt; 1 tbsp olive oil; 80g Chorizo, cut into 8 thin discs; 8 small scallops, rinsed and dried with kitchen paper; 8 cocktail sticks

Preheat oven to 180C/gas mark 4. Cut cherry tomatoes in half, season and sprinkle with chopped rosemary or thyme. Dribble with a little olive oil and roast for 45 min. Place chorizo on a baking tray and roast in the oven for 5 min.

Coat scallops with a little oil and season. Preheat a frying pan and cook each scallop for one minute on each side. Thread chorizo scallop and roasted tomato on a cocktail stick and serve with some torn rustic bread.

Yorkshire Post, Joan Ransley is membership secretary and workshop co-ordinator for the Guild of Food Writers.

Charcuterie Bling! Hogroast at Malham Show and the new Butchery & Charcuterie building here on the farm all featured in the recent episode of The Dales on ITV with Ade Edmondson.

More info about The Dales Series 2 on The Welcome to Yorkshire website here.

Hogroast information and photos on the Wildman Hogroast website here.

Ingredients:-

• 2 chicken breasts, cubed
• chorizo 100g approx roughly chopped
• finely chopped garlic, 3 or 4 cloves
• sweet smoked paprika
• 10 big shell on prawns
• 300g arborio paella rice
• oil (olive or rapeseed)
• 400ml good chicken stock
• 225ml dry sherry
• 4 spring onions, sliced into 1/2 cm chunks
• 150g of frozen garden peas
• parsley
• salt & pepper

1. Heat oil in a frying pan, cube & season chicken & start to brown in frying pan
2. add roughly chopped chorizo & fry for a couple of minutes
3. add chopped garlic & fry for a further minute
4. add a good pinch of smoked paprika, buy the best paprika you can afford you really can taste the difference
5. pour in 150ml of sherry & bring to the boil
6. add 300g of arborio rice
7. pour in 400ml of good chicken stock & bring back to the boil then turn the heat down to a simmer for approx 30 mins, add a lid to the pan half way through, about 15 mins (Lorraines Tip: if you dont have a lid that fits cover with a baking tray)
8. in a second pan heat some more oil and add the spring onions, then toss in the whole prawns & fry for about 3 minutes
9. add the peas and a further glug of sherry (about 75ml) and boil off for a couple of mins
10. now combine the prawns, onions & peas into the pan with the chicken, chorizo & rice
11. season with salt & pepper & stir through, then leave, don’t worry if some of the rice sticks to the pan, the Spanish appreciate this ‘Socorrat’ as the best bit!
12. garnish & serve the dish in the pan with roughly chopped fresh parsley

Ingredients:-

• Hand Dived Scallops
• Yorkshire Chorizo
• Red Chilli
• Spring Onion
• Clear Runny Honey

We are very proud to announce we won a Yorkshire Life Food & Drink Award!

The “Local Producer” award was won by Chris Wildman, Yorkshire Dales farmer and business man as part of the annual Yorkshire Life Food & Drink Awards 2011-12, which celebrates the best of Yorkshire’s food heroes.

Chris was presented with his prize at an award ceremony luncheon held at Hotel du Vin in Harrogate on Monday the 19^th September along with other Yorkshire chefs, hoteliers and producers.

The judges were obviously impressed by the product, not widely found in the Yorkshire Dales. Yorkshire Chorizo is rapidly becoming a favourite amongst some of the region’s best chefs and is to be found on the shelves of retailers and markets around the county.

Chris, who comes from a long line of butchers, is a dedicated foodie and is behind Paganum Produce, an on line farmers market, as well as being part of the recently launched Yorkshire Dales Food Network. Operating from a farm in the Yorkshire Dales, Chris has appeared in demonstrations and at numerous food festivals to spread the word and popularity of his Yorkshire Chorizo and is grateful for some well deserved recognition. 

Chris said “It’s great to receive such a prestigious award and I’m very flattered, especially considering the competition. There is some amazing food produced in the Dales and the rest of Yorkshire and we’re proud to be a part of it.”

Ingredients:

• 400 g of butter beans (Haricot beans or Chick peas)
• 3 – 4 fatty pork chops or 1kg of belly pork
• 100 g of bacon
• 2 or 3 Yorkshire chorizo (Alternatively 300g chunky cubes if from a large chorizo)
• 2 Rings of black pudding
• 1 onion
• 1 clove of garlic
• Sweet paprika (optional)
• Olive oil for browning
• Salt

Preparation:

1.  Leave the beans to soak overnight (or used canned if unavailable).
2. Put water on to heat in a cooking pot, when it comes to boil, add the beans and simmer, along with the bacon. As they cook, add water when necessary and let the broth thicken.
3. In a large pan, fry the pork, garlic and onion until lightly browned, then pour in stock with the beans and bacon.
4. add the whole cooking chorizo and a splash of Tinto (Spanish red wine).
5. Reduce the temperature to a very low simmer for an hour. NB top up with a little hot water if it becomes too thick, to avoid it sticking & burning.
6.  Add sweet paprika and add salt as necessary.
7. Finally about 5 min before serving add the black pudding to heat through.
8. Serve the beans piping hot with crusty bread.
9. For a variation try serving with cabbage, or adding chunks of potato (the size you would use for roasties) when you add the chorizo.

Recipe courtesy of Graham – Buon Vino