Food & Drink

Spatchcock Chicken Roasted with Lemon, Garlic & Ginger

Northern Living - Spatchcock Chicken Roasted with Lemon, Garlic & Ginger recipeA Spatchcock chicken is simply a chicken from which the backbone has been removed and the bird flattened out. You can easily do this at home using a good pair of kitchen scissors, or ask your butcher. Pass a couple of skewers diagonally through the bird to keep it flat whilst cooking.


Chicken - Spatchcocked

1 small bunch of thyme

4 cloves garlic

1 inch of fresh ginger root, sliced

1 teaspoon of sea salt

juice of 1 lemon 

3 teaspoon of olive oil

pepper to taste

A dash of cayenne pepper 


(1) Put all ingredients into a food processor and blend until everything is chopped finely.

(2) Put the chicken in a casserole dish and pour the marinade over it. Turn it over so both sides are covered. 

(3) Cover with a lid and put the chicken back in the fridge overnight or for at least an hour.  

(4) Heat the oven to 450º F or 235º C.

(5) Cook for 1 hour or until the chicken is cooked and tender, depending on the size of the bird.

Gourmet Garlic Burgers

Northern Living - Gourmet Garlic Burgers. There are probably tens of thousands of burger recipes out there. But the humble burger doesn't need to be quite so humble if you use a little imagination....There are probably tens of thousands of burger recipes out there. But the humble burger doesn't need to be quite so humble if you use a little imagination....

Ingredients:- (Serves 6)

900g minced sirloin 

1 large yellow onion, chopped

8 clove garlic, minced 

1 medium green pepper, finely chopped

1 bunch spring onion, white part and half of green stalks,chopped

1 large egg

29.58 ml Worcestershire sauce

14.79 ml soy sauce

1.23 ml Tabasco sauce

1.23 ml pepper

1.23 ml salt

1.23 ml Mustard powder

1.23 ml thyme

1.23 ml cornstarch

14.79 ml Cream cheese

14.79 ml plain breadcrumbs


(1) In a large bowl, combine all ingredients.

(2) Mix well with your hands and shape into burgers.

(3) If time allows, place burgers in an airtight container and refrigerate overnight to let flavors intensify.

(4) Grill or fry burgers, whichever you prefer and serve in a bun with grated cheese salad and chips.

Grilled Spiced Pheasant with Mango and Mint Dressing

Northern Living - Grilled Spiced Pheasant with Mango and Mint Dressing Monday 17th November – Sunday 23rd November 2014 is The countryside alliance pheasant week. So, needing nothing more by way of an excuse:-

Grilled Spiced Pheasant with Mango and Mint Dressing 

As our beloved pheasant was imported from India initially, I though we might go pseudo-Indian


1 Pheasant, jointed into 2 boneless breasts and 2 legs

2 tbsp good quality mild curry powder

4 tbsp olive oil

Salt and pepper


200ml thick Greek yoghurt

1 tbsp runny honey

1 tbsp white wine vinegar

Salt and black pepper

2 tbsp chopped fresh mint

½ ripe mango, finely chopped

1 tsp ground turmeric


(1) Mix all the ingredients for the dressing and leave for the flavours to mingle for 30 minutes or more.

(2) Place the pheasant pieces in a bowl add the curry powder and rub in well.

(3) Preheat the grill to its hottest setting. Place the pheasant pieces on a non-stick baking tray and rub with oil, salt and pepper.

(4) Place under the hot grill and cook for about 8-10 minutes on each side, or until the juices run clear when pierced with a knife or skewer, and the skin is brown.


(5) Once cooked, remove from the grill and leave to rest covered with foil, for a couple of minutes. Serve hot with the mango and mint dressing spooned over the top.

The perfect Osso Buco?

Northern Living - The perfect Osso Buco?Osso buco, means "bones with holes, or hollow bones" – which is probably why it is never translated on menus. Slow-braised veal would sound both more appetising and accurate, yet those bones (not in fact hollow at all, but full of rich, delicious marrow) are the dish's crowning glory – anyone who sends the plate back to the kitchen without investigating their interior has missed out on the best bit. 


(Serves 4)

2 tbsp olive oil

25g flour, to dust

4 pieces of veal shin, about 4cm thick

50g butter

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1/2 head of garlic, cut horizontally

2 strips of lemon zest

4 sage leaves

200ml white wine

200ml good chicken stock

For the Gremolata

1 unwaxed lemon, zest finely grated

1 garlic clove, very finely chopped

3 tbsp flat-leaf parsley, finely chopped

Pinch of sea salt


(1) Use a casserole dish wide enough to hold the meat in one layer and place it over a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.

(2) Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic half, lemon zest and sage to the pan and cook for a few minutes more.

(3) Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.

(4) Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.

(5) Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and risotto alla milanese or Polenta.

Lunch at The Treehouse – Selby

Northern Living - Lunch at The Treehouse – SelbyI Had lunch with a long term on-line friend today at The Treehouse in Selby.

Normally you'd start a food review with a commentary on the food. Convention has never been my thing.

Staff. Well in a past life as a publican I would have paid those ladies an hourly bonus just to sit at the bar. Not wishing to sound my middle aged years of 762, it's always been one of the most challenging parts of any job involving people. You can receive a shining CV, interview the person in question and after the first shift realise that they actually hate the general public. At The Treehouse today it couldn't have been further from this nightmare situation. Staff who are obviously happy in their work really don't need to try to impress you, the customer. It just shines through.

Toilets. Before we get to food. The gents is on the first floor. Which is sensible usage of the space available, the building is probably listed and even if not the road would be the only place available to extend into. Nobody wants pictures of gents toilets. They are (A) Good (B) Hideous (C) Other. I'll go with (C) other. I'm slightly ashamed to say their loo smelt fresher than the one at home!! - Note to self, sort it out!!!

So down to food. That's why we were there, after all... I had the Chicken Club Sandwich. Before I continue it is fair to say that I don't generally eat at lunchtime. Mainly because it makes me want to sleep the afternoon away. However..... Look I'm still awake. But this is not thanks to that sandwich. Or should it be more reasonably titled Chicken Mountain Sandwich! I really can't think of anything else they could have put between slicked of bread whilst still sticking to the Chicken concept. As a measure of the scale of this titanic buttie, we started eating at 1.25pm and left at 3.10pm and I'd only managed about ¾ of it. Neglected most of my fries and only managed to pick at my salad.....

That has to be a 10/10 for The Treehouse. Only one very pedantic suggestion. Cutting the crust off the bread might be good. But who wants my opinion, I'll be asleep in 10 minutes!

The picture really doesn't do the presentation justice. I'd pulling the skewer out and had the prop everything up as it didn't all want to stay on the plate. Sorry folks!

Great food, great staff, great décor. What more can you say?

1 Gowthorpe, Selby, North Yorkshire. YO8 4HE

01757 707810 



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