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Black Pudding & Foie Gras

Black Pudding & Foie Gras

Published 2008

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© 2008 All rights reserved. Published by Face Publications.

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Traditionally Garnished North Yorkshire Moors Grouse

Pan-Roast Tail Fillet of Beef with Braised Shin, Risotto of Fresh Horseradish, Root Vegetables and Ale Juices

Roast Monkfish Tail in Aged York Ham with Juniper Cabbage, Dublin Bay Prawns & Port Wine Juices

Charles Ashbridge’s Gloucester Old Spot Suckling Pig Loin with a Black Pudding Bundle, Ampleforth Apples, Mulled Cider Juices and Garden Sage “Soubise”

Pan-Roast Duncombe Park Roe Deer with Wensleydale Creamed Spring Greens, Gin-Poached Gooseberries, York Ham Lardons, Garden Lovage Juices

Lasagne of North Sea Lobster with Leeks and Kirkham’s Mature Lancashire

Hartlepool Natural Smoked Haddock “Cassoulet” with Haricot Beans and a Hawes Wensleydale Herb Crust

Shallow-Fried Posh Fish Fingers with Pea, Lettuce and Mint Vinaigrette

Roast Loin of Burdass-Reared Wolds’Lamb with Sand Hutton Asparagus, Lowna Dairy Goats’ Cheese and Garden Lavender Vinaigrette

Woodcock “Rossini” with Yellow Chanterelles and Garden Tarragon

Local Hare Loin with Lovage Tagliatelle, Black Trumpet Mushrooms, Home-Grown “Cavolo Nero” and Smoked Bacon, Doddington Cheese Shavings

Hartlepool-Landed Halibut with Steamed Marsh Samphire, Whitby Crab and Lemon Verbena Hollandaise, North Sea Brown Shrimp Fritters

Fricassée of Local Pheasant with Ampleforth Apples, Young Leeks, Prunes And Cider Cream, Celeriac Purée

Fillet of North Sea Turbot with a Shallow-Fried Oxtail Hash, Purple Sprouting Broccoli, Bayleaf Juices, Horseradish Cream

Deep-Fried Lowna Dairy Goats’ Cheese with a Salad of Bull’s Blood and Ascroft’s Beetroot, Harome Honey and Walnut Dressing

Steamed Steak and Kidney Suet Pudding with Hambleton Stout and Onion Juices, Deep-Fried Lindisfarne Oysters

Braised Neck of Heather-Fed Moorland Mutton with Pearl Barley “Risotto”, “Choux Farci”, Penny Royal Paloise

A Plate of Harome-Reared “Loose Birds”Duck with Garden Thyme Mash Traditional Yorkshire Sauce

Fillet of Line-Caught North Sea Bass with a Seared Shetland Sea Scallop, Purée of Cauliflower, Roasted Almond and Dill Cream

Grilled Fillet of John Dory with a Risotto of Broad Beans and Lovage, Summer Truffle Juices, Garlic - Roast Snails

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