Are you wondering what to do with all those seeds from the inside of your Pumpkin? Don't just throw them away, some people think they are the best part!!
Ingredients:-
1 teaspoon vegetable oil, plus additional for coating
7 ounces hulled pumpkin seeds (these are the green ones)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 pound 6 ounces granulated sugar
12 ounces water
Method:-
(1) Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.
(2) Line a half sheet pan with a silicone baking mat.
(3) Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.
Superb Herb batter Toad-In-The-Hole with Beef & Tomato sausages
Ingredients:-
3 large eggs
240 ml whole milk
240 ml all-purpose flour
1/2 Tea Spoon of salt
15 ml chopped fresh parsley
15 ml chopped fresh chives
10 ml chopped fresh sage
10 ml chopped fresh thyme
80 ml clarified butter or 80 ml pan dripping, from a beef roast
8 Hand made Beef & Tomato sausages - (You can buy these on-line here)
Optional - Packed of stuffing mix to make stuffing balls (Mix with boiling water and form into balls)
Method:-
(1) Fry the sausages gently in a little oil until cooked but don't crisp too much. Set aside
(2) In a medium bowl, whisk eggs to blend. Gradually whisk in milk.
(3) Sift flour and salt into egg mixture and whisk until well blended and smooth.
(4) Whisk in all herbs.
(5) Let the batter stand at room temperature for 30 minutes
(6) While the batter is resting, preheat the oven to 450°F.
(7) Re-whisk the batter before using and transfer to large measuring cup.
(8) Heat an oven proof deep sided bish or cassarole in the oven for 10 to 15 minutes
(9) Pour the drippings or melted butter in.
(10) Return pan to oven for about 6 to 8 minutes.
(11) When the dripping or butter is smoking hot pour in the batter mixture.
(12) Add your sausages gently so they float. (Add your stuffing balls if you are using them)
(13) Bake until puddings are golden and puffy, about 12 to 15 minutes.
The 4th annual Selby Food Festival will take place on Saturday 1st August in Market Place, Finkle Street and Micklegate from 9am to 4pm.
This is a family friendly free event with over 30 stallholders from around the region displaying a wide variety of products including: burgers with exotic meats, artisan pork pies, savoury pies and pasties, award-winning handmade fudge, preserves, a wide range of fine berry liqueurs and real Yorkshire ales and craft beers.
The local cafes and restaurants will also join in the festivities by offering special Festival menus and there will also be cookery demonstrations, street entertainment and at Selby Abby family fun activities.
David Gluck, Festival Organiser, working with the Selby Town Enterprise Partnership said it was fantastic that Selby was now on the regional food map. He added: “We are working towards making Selby a destination and this Festival is part of the regeneration of the town. We are keen to build on success of the Tour de Yorkshire held back in May and also early in the year the Taiwanese wedding of pop star Jay Chou at Selby Minster, which attracted world-wide media attention and 100’s of visitors to the town.”
“Selby is also one of just 50 communities throughout the UK now taking part in a brand new Community Economic Development initiative to encourage more local food and drink producers and outlets across Selby district. Events like the Selby Food Festival really help to re-enforce that message that locally produced foods are available and are good for health and well-being as well as for the local economy.”
There are still a few stalls available for this year’s festival and if there are any local food or drink companies interested in taking part in this event, please get in touch with Alexandra Porozova at info{at}selbyfoodfestival.co.uk.
You can also download the application form on the website at www.selbyfoodfestival.co.uk
This year’s Festival has been organised by the Selby Town Enterprise Partnership working in association with Selby Town Council, Mollie Sharp’s Cheese and Deli Shop and AMEY.
More information about this year’s Selby Food Festival is available at www.facebook.com/selbyfoodfestival and www.selbyfoodfestival.co.uk. The Festival is also on Twitter @selbyfoodfest
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