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YOUR

RECIPES

Here are some recipes you have shared with us. We love hearing about how you use Yorkshire Drizzle.

 

Submit your favourite recipe using Yorkshire Drizzle and we'll share them here.

Harrogate

Sarah Thompson

Asian style duck glazed with plum

and soy

serves 2

Ingredients

For the duck
2  duck breast, skin on
salt and freshly ground black pepper
2 tbsp honey
1 tbsp Cherry Yorkshire Drizzle Balsamic Vinegar
2 tbsp soy sauce
1 tsp Yorkshire Drizzle Smoked oil
plums, stone removed, chopped
pinch dried chilli flakes
To serve
Your favourite selection of salad leaves or noodles

Method

Score the skin of the duck breast with a sharp knife and season all over with salt and freshly ground black pepper.
 
Place the duck breast skin-side down into a cold frying pan. Turn on the heat and bring up to a medium heat - this will allow the fat to render. Fry the duck for 10-12 minutes, draining off the fat into a bowl from time to time.
 
Turn the duck breast over. Add the honey, oil, balsamic vinegar, plum and chilli to the pan and simmer until slightly reduced, adding a splash of water if necessary. Cook the duck breast for another 2-4 minutes, or until cooked to your liking.
 
To serve, place your salad leaves or noodles onto a plate, top with the duck breast and drizzle over the pan juices.

Worcestershire

David Mortimer

Salmon Skewers with oriental glaze

serves 4

Ingredients

For the glaze
100ml/3½fl oz soy sauce
2 tbsp honey
2tbsp Fig & Orange Balsamic Vinegar
spring onions, finely chopped
2.5cm/1in piece fresh root ginger, peeled, julienned
4 x 150g/5¼oz salmon fillets, cut into cubes
freshly cooked rice, to serve
handful flaked almonds, toasted

Method

Heat the soy sauce, sugar, honey, balsamic, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. 
 
Meanwhile, preheat the grill to high.
 
Strain the glaze mixture through a sieve into a bowl.
 
Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. 
 
Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.
 
Serve the salmon yakitori with rice and sprinkle over the flaked almonds.

Sheffield

Louise Yang

Chorizo & Chickpea Salad

serves 2-3 as a side dish or tapas

Ingredients

200g Chorizo cut to pound coin size
400g canned chickpeas
2 Tbsp Yorkshire Drizzle Cumin & Coriander Oil
2-3 roasted red peppers from a jar
50g feta cheese (crumbled)
Cracked black pepper
Course Sea Salt
Method
Heat up the oil and gently fry the chorizo for 5 minutes
Add the chickpeas including 1 tablespoon of water from the can
Simmer for 5 minutes, then remove from the heat allowing to reach room temperature
Transfer to a serving bowl and add the roughly chopped pepper
Season with black pepper and a generous sprinkling of course sea salt
Chill in the refrigerator for 1 hour
Thats it!

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