Selby Cuisine

Mushroom and brie stuffed Yorkshire puddings

Mushroom and brie stuffed Yorkshire puddingsGood old Yorkshire puddings with a modern fusion twist. This recipe is also vegetarian

For the Yorkshire puddings:

4tbsp oil

140g plain flour

4 eggs

200ml milk


Black pepper

For the filling:

50g Quinoa

1/2 red onion, diced

3 cloves garlic, minced

150g mushrooms, diced

60g fresh spinach, roughly chopped

100g ricotta cheese

50g brie, diced

2tbsp parsley, chopped

4tbsp walnuts, roughly chopped

Pinch of ground nutmeg


Black pepper


(1) Heat the oven to 230°C (Gas Mark 8 / 450°F). Pour a little oil into the bottom of four individual dishes  - just enough to cover the bottom of each dish. Place the dishes on a baking tray, and put them in the oven to get the oil hot.

(2) Make your Yorkshire pudding mixture. Measure the flour into a large bowl, and whisk in the eggs. When it's well-mixed, add the milk a little at a time, whisking well to remove lumps. Season with salt and pepper.

(3) Distribute the Yorkshire pudding batter evenly between the four dishes, and put them straight back into the oven - make sure there's plenty of room above them for them to rise. Leave to cook and rise for 20 minutes.

(4) While the Yorkshires are cooking, prepare your filling. Put the quinoa in a pan to boil - it should take about 15 minutes or so, until it is soft and the spiral-shaped germ has detached. Cook the red onion, garlic and mushrooms in a large frying pan over a medium heat for 5-10 minutes, until soft (I water-sautéed mine, but you can add a little oil if you need to). Add the spinach, and cook for a further 2-3 minutes until wilted.

(5) The filling can now be completed by simply combining all the ingredients - the cooked (and drained) quinoa, sautéed vegetables, ricotta, diced brie, parsley, walnuts, nutmeg, and plenty of seasoning. Add these to the pan with the vegetables and cook over a medium heat for several minutes until everything is warm and the brie is nicely and melted.

Venison Steaks with, Juniper, Black Pepper and Garlic

Venison steaks with, Juniper, Black Pepper and GarlicVenison steaks with, Juniper, Black Pepper and Garlic – Suitable for a Weight Watchers / Low fat diet.


1 Venison Steak per person

3 Teaspoons of Juniper Berries

3 Teaspoons of Black Peppercorns

2 Cloves of Garlic

Onions & Mushrooms

Wine (To Taste)

Gin (To taste)


(1) In a Pastel & Mortar or processor break up the Juniper berries, black peppercorns & garlic, slightly.

(2) Coat the venison steaks & add a splash of red wine & Gin.

(3) Leave to marinate about an hour.

(4) Pan fry very hot for a couple of minutes each side, leave to rest & use the juices to fry off the onions & mushrooms. Add a splash more wine.

Recipe suggested by Allison Whitton  from The Selby Cuisine Facebook Group ( )

Bacon Wrapped Monkfish

Bacon Wrapped MonkfishIngredients:-

400g monkfish tail, sliced into 2 fillets

2 sprigs fresh thyme, leaves stripped

12 rashers (about 140g/5oz) dry-cure rindless smoked streaky bacon

2 large tomatoes, halved

3-4 tbsp vinaigrette


(1)Lay 1 monkfish tail fillet on a board, sprinkle with thyme leaves and season. Lay the other fillet on top with tapering tip in the opposite direction.

(2)Lay the bacon on a board, slightly overlapping and put the monkfish in the centre. Wrap the fish in the rashers so that it holds together quite firmly. Heat the grill for 3-5 mins. Place the monkfish on it, with the bacon joins underneath.

(3)Grill for about 7-10 mins until the bacon starts to crisp, then carefully turn over and cook for another 7-10 mins. At the same time, grill the tomato halves. As soon as the monkfish feels firm when pressed on top, remove and leave to stand for 5 mins. Save any pan juices and drizzle into the vinaigrette. Cut the monkfish into medallions, slightly on the diagonal. Dress with the vinaigrette, sprickle with thyme and any pan juices and divide between four plates. Nice with baby new potatoes and maybe sautéed onions and wild mushrooms.

Italian Style Stuffed Squid

Italian Style Stuffed SquidThe original recipe said feeds 3 to 4. Pygmies maybe. Serve 2 as a main course! The squid we often see in the super markets in this country are tiny compared to those available nearer to the Mediterranean.


6 medium squid

1⁄4 cup Progresso Italian-style fine bread crumbs

2 tablespoons fresh parsley leaves

2 teaspoons fresh parmesan cheese

2 teaspoons minced garlic cloves

1 egg

salt and pepper

2 garlic cloves

1 (8 ounce) can diced tomatoes

1 teaspoon basil

1⁄2 teaspoon ground oregano

1⁄2 teaspoon ground rosemary

1⁄4 cup green pepper

1⁄4 cup dry white wine


(1) Clean squid or tubes and pat dry with kitchen role. This just makes them a little easier to handle.

(2) If using whole squid, chop tender parts of the tentacles and mix them with the bread crumbs, parsley, cheese, 1 1/2 teaspoons minced garlic, egg and 1 teaspoon vegetable oil to make stuffing.

Blend well, add salt and pepper to taste.

(3) Cup the squid body in one hand open end up and squeeze the stuffing mixture loosely into each squid tube. Do not over stuff because the squid will shrink during cooking.

(4) Add remaining oil to a frying pan large enough to hold squid in a single layer.

(5) Heat oil and cook sliced garlic until lightly softened. Arrange the squid in oil and brown all sides lightly.

(6) Add tomatoes, basil, oregano, rosemary, green pepper, remaining minced garlic, wine and salt and pepper to taste. Cover tightly and cook 25 to 30 minutes.

(7) Serve whole or sliced, alone or with pasta.

Moroccan Style Lamb Rump

Northern Living - Moroccan Style Lamb Rump recipeIngredients:-

4 x 7oz lamb rumps

150g x couscous

zest of 1 lemon

50ml x olive oil

cayenne pepper

40g x sultanas


20gsweet chilli sauce

5g coriander


1. Marinate lamb in cumin, sweet chilli sauce, coriander, cayenne, lemon zest and olive oil.

2. Add some lemon zest and olive oil to the dry couscous, add boiling water about 50ml at a time and stir in with a fork.

3. Add water very slowly until the couscous is al dente, then rub between your fingers until individual particles are fluffy.

4. Seal the lamb in a pan and roast for approx 9 minutes at 200C.

5. Rest for 3 minutes and carve.

6. Add water to juices in the pan, reduce for sauce.


Serves four


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