1 litre 550ml Yellison’s Farm Goats Milk (Pasteurised) from Carlton in Craven near Skipton, North Yorkshire.
450ml Sheep milk, Harrogate North Yorkshire
2 medium lemons – juice only, sieved
6 Drops of liquid Vegetarian rennet- diluted
4 mini caps of Womersley Lemon Juniper and Bay Vinegar
2 level teaspoons of Atlantic salt
Heat up the milk in a Bain Marie over simmering water and stir until it reaches 35⁰c.
Now add the diluted rennet in 1 tablespoon of water, and the lemon juice, vinegar allow to sit in the bowl stirring occasionally until it starts to split into Curds and Whey.
Once the split has taken place (usually around 8 mins) ass the salt and cut the curds.
Once seasoned add to the jelly strainer and allow to seep through slowly.
Cut the curds half way through.
Allow to cool stirring occasionally.
Now set the curds into a mould and place a plastic mesh below and above with a muslin cloth in between the mould and the cheese.
Turn the wire rack every 5 mins so the excess whey drains off.
Once set and the mould has been removed burn with a gas gun to give the cheese a caramelised top.
200ml whey juice (this is what comes from the milk when it is made into cheese)
½ teaspoon Atlantic salt (as the whey juice is salted this also contributes to the flavour)
250g Yorkshire milled Organic flour- plain flour (must be plain -as strong flour does not give the lightness for the scone)
1 teaspoon bicarbonate of soda
Sieve the flour with the salt and bicarbonate of soda
Add the whey and lightly mix with finger tips, do not stir in the mix.
It is very important that the mix is barely moved around so it remains very light.
Tip the mix out onto a lightly floured surface
Add a light dusting of flour on the top.
Pat the mixture very gently with your fingers to level the top.
Cut the circle shape into pizza style slices using a lightly floured knife or palette knife.
Lift the pieces of scone into a dry frying pan on a moderate heat using a palette knife – do not use your fingers.
Place the scones in a dry frying pan and then place a damp cloth (like a tea towel) over the pan and fold the edges of the cloth in so it does not burn on the heat.
This allows the scone to remain moist as it is cooking.
When you have a golden brown caramelisation to the scone, gently release the scone from the base of the pan (it is important the frying pan is none stick), turn it over and cook again until the scone is cooked through (much like a steak would brown on one side then turn over)
This will take up to 15 mins.
Once cooled re heat the scone in the oven again with a damp cloth over the top so it does not dry out.
Remove from the heat and trim the edges of the scone and serve warm.
Crispy Style Bacon
We are using bacon cured with the butcher and myself at Leeds City College. A simple salted cure and very slightly smoked gives the bacon a fitting finish going with the dish.
Slice the bacon with a meat slicer until thin and continue.
Thinly slice the bacon and cook in between two trays in the oven so the bacon stays very flat. When par cooked (after around 10 minutes 170oc), remove and trim the bacon into julienne style (almost matchstick style) strips of thin crispy shards that go together to almost form a haystack look of crispy bacon.
1 litre of double cream
2 teaspoons of Maldon sea salt
1 small bunch of chives finely cut into sippets.
Simply whisk the cream gently in a kitchen aid until the cream starts to split (best to do at a slow speed).
Once the cream has split (this usually takes around 3 minutes), place the butter solids into a bowl of cold water for 5 minutes.
Now remove and place into a clean bowl with the chopped chives and the Maldon salt
Take care when mixing as extra butter milk will appear and needs to be removed.
Roll the chive butter into a cling film log shape and tie at both ends and then set in a refrigerator.
Slice when required, peel off the cling film and serve on the plate with the other ingredients.
Fresh Sprouting Beans, Yorkshire Rapeseed oil
1 tablespoon of fresh sprouting (Super Food) beans from W.S. Bentleys growers, West Yorkshire (Mung beans, lentils, chick peas etc raw)
1 tablespoon of Lemon Rapeseed oil
Salt and pepper
Use the lemon oil to pour a thin band over the beans and sprouting peas and serve.
Add the sprouting mixture raw