Friday, 19 August 2011

A few good things to eat (volume 6)

Here's another round-up of things I've enjoyed eating in recent weeks.

Quiche, Blacker Hall Farm Shop, Wakefield

For reasons I won't go into here I'm not the biggest fan of Blacker Hall Farm Shop, but I do like their baked goods. I'm particularly partial to a fat slice of their quiche lorraine. Quiche lorraine is a bit of a misnomer really. As far as I know the classic version of this dish is made from white shortcrust pastry, with a wobbly, eggy filling and not even any cheese. The Blacker Hall version is made from wholemeal shortcrust pastry, with a filling that seems to be about 80% cheese to 20% egg, studded with fat, salty chunks of bacon. More of a cheese and bacon tart, it's savoury heaven. Whatever you want to call it, it makes a cracking good lunch washed down with a bottle of Fentiman's ginger beer.

Liquorice ice-cream, Yummy Yorkshire

After your quiche, how about an ice-cream for afters? I'd heard about this stuff, and wasn't convinced that liquorice was a good idea for an ice-cream flavour. I was wrong, it was very nice. It wasn't the best textured ice-cream I've eaten, being a little grainy, but the flavour worked really well. The prominent taste was of sweet, dark caramel with just a subtle hint of the herbal, aniseedy notes of liquorice.

I bought mine at the Yorkshire Sculpture Park.

Yorkshire chorizo, Paganum

Another product I've been meaning to try for a while. Chorizo made in the Yorkshire Dales, from Yorkshire pork.

I have a love-hate relationship with chorizo. Most of the time I love the stuff, but the quality of the pork is really important. At the top end of the scale, chorizo made from acorn fed iberico pigs is absolutely delicious. The deeply flavoured flesh and silken, creamy fat makes it very, very moreish. In a sausage with such a high fat content, I think it's actually the quality of this fat that's key.

At the bottom end of the scale, I actually find some cheap chorizo's quite offputting. Rather than silken and creamy, the fat is sickly and metallic tasting. It really does make all the difference. A prime example of the crap stuff is Tesco's cooking chorizo. I had it for breakfast and over half was left on the plate untouched.

I was really hoping that the Yorkshire chorizo would be in the moreish camp, and it was. Not quite up there with the finest Spain has to offer, but pretty damn good. I had it for breakfast with eggs, tomatoes and sourdough toast (pictured above). The plateful was wolfed down in no time.

I bought mine from the Paninoteca deli stall in Leeds Market.

Everything made by Tunnock's

Everything made by Tunnock's is delicious. This is a statement of fact. My favourite is the classic caramel wafer.

If you think they are low grade obesity fodder for pasty-faced Scotsmen who probably deep fry them, then think again. Firstly that's insulting to Scotsmen, and secondly the chocolate encasing the wafer contains 25% cocoa solids. That's 5% more than you'll find in Dairy Milk. And the website has a French version. They're obviously sending us macarons at two quid each, and we're sending them Tunnock's teacakes at six for two quid. They win.


Give me a raspberry over a strawberry every time. The perfect summer berry as far as I'm concerned. Nothing compares to the dense, sweet perfumed fragrance of raspberries. If you think I'm talking nonsense, buy a punnet then leave it somewhere warm for an hour, then inhale. Wonderful. I like to eat them unsweetened with thick cream or vanilla ice cream, or scattered on top of thick yoghurt and muesli for breakfast.

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