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Yorkshire Salad

Yorkshire Salad

I’m not sure of the origins of Yorkshire Salad and I think it’s more of a South Yorkshire gig. But I've been aware of several version over the years.

When I ran The New Inn many moons ago we used to put nibbles out of Sunday mornings. The chaps would pile in and slam several pints while there long suffering wives cooked Sunday dinner. Again a South Yorkshire gig imported with the miners to the Selby area, I supsect. One Sunday one of our regulars asked if I could put together a Yorkshire Salad the following Sunday. So I did. Sliced white Onion, lumps of Cucumber and lots of Malt Vinegar. It went down really well but their favourite version had fresh mint in it. So Mint was adopted and the Yorkshire Salad took up a regular slot on the bar between the cubed Cheese and the Black Pudding.

Well this is the beginning of my take on it. Lacto-Fermented Yorkshire Salad – No Less!

Ingredients:-

2 White Onions, chopped
1 Cucumber, sliced and quartered
A handful of fresh Mint
4 heaped Table Spoons of Himalayan Salt
1 litre of water.

Method:-

(1) Heat the water to dissolve the Salt and allow to cool to room temperature.
(2) Add all the ingredients to a clip top jar.
(3) Pour the brine in so that everything is covered.
(4) Seal the jar and allow to ferment. Fermentation will start in a couple of days.

Their is actually quite a good amount of natural sugars in the Onion, so after a month or so your will end up with quite a ‘Tangy’ acidity. Traditionally this was served as a side with the Yorkshire Puddings and Gravy as a first course on Sunday. But the ingredients and acidity will go really well as a side for a hot Curry dish. We’ll keep you posted…..

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Chicken Pakora recipe, eat well on universal credit

As we’re on the Indian theme at the moment….

Ingredients:-

2 Chicken Breasts, cubed
1 Onion, diced
2 Cloves of Garlic, minced to a paste
a Thumb of Ginger, grated to a paste
½ Tsp of Chilli Powder
½ Tsp of Garam Masala
¼ Tsp of Turmeric
8 Curry Leaves
6 Tbsp of Gram Flour
3 Tbsp of Rice Flour
2 Tbsp of Water
1 Egg White
Salt to taste

Method:-

(1) Add the Gram Flour, Rice Flour, Salt, Chilli Powder and Garam Masala to a bowl and mix well.
(2) Add the Garlic, Ginger and Curry Leaves.
(3) Add the Chicken and Egg White.
(4) Add enough Water the make a really stiff patter.
(5) Fry in batches at 160c until the batter is a light brown colour.
(6) Drain over kitchen paper and serve in a boat made from a lettuce leaf. (Very 1970’s, but still looks good!)

If you fry these in batches at about 160c it prevents the Egg in the batter burning and you end up with a light brown batter and succulent Chicken. Just make sure the Chicken is cooked through. We use a kitchen probe, but cutting one of the larger ones in half and checking that there is no pink in the middle will work. If you are using a probe you’re looking for 75c.
 

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