chris wildman – Yorkshire Chorizo https://yorkshirechorizo.com Chorizo Made in Yorkshire Mon, 29 Feb 2016 14:52:13 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.5 Paul Hollywood’s Pies N Puds https://yorkshirechorizo.com/2013/11/paul-hollywoods-pies-n-puds/ https://yorkshirechorizo.com/2013/11/paul-hollywoods-pies-n-puds/#respond Mon, 11 Nov 2013 12:53:51 +0000 http://yorkshirechorizo.co.uk/?p=972 Paul Hollywood recently visited The Butchery & Town End Farm Shop to make Traditional Corned Beef for his new BBC series “Paul Hollywood’s Pies N Puds”

Paul Hollywood Chris Wildman BBC Pies N Puds Corned Beef Farm web

Paul Hollywood and Chris Wildman BBC Pies N Puds Corned Beef

We made Corned Beef Plate Pie on the show.

Paul Hollywood Chris Wildman BBC Pies N Puds Corned Beef Plate Pie

Paul Hollywood Chris Wildman BBC Pies N Puds Corned Beef Plate Pie

]]> https://yorkshirechorizo.com/2013/11/paul-hollywoods-pies-n-puds/feed/ 0 The Secret Supper Club – Yorkshire Chorizo Bean Soup https://yorkshirechorizo.com/2010/11/the-secret-supper-club-yorkshire-chorizo-bean-soup/ https://yorkshirechorizo.com/2010/11/the-secret-supper-club-yorkshire-chorizo-bean-soup/#comments Thu, 11 Nov 2010 22:38:54 +0000 http://www.yorkshirechorizo.co.uk/?p=92 Here is our own version of the classic Chorizo Bean Soup that Dolly & I made with a little help from Chef’s Andrew & David for C4 The Secret Supper Club with Olly Smith.  Unfortunately I don’t have any close up photo’s of the finished dish so you will just have to watch out for the TV series when it is shown on C4 February 2011, first episode Saturday the 5th February at 3.50pm.  The Malham Tarn episode will air Saturday the 19th February at 3.50pm.

The Secret Supper guests tucking into Yorkshire Chorizo & Bean Soup.

Ingredients

  • Carrot
  • Onion
  • Leek
  • Celery
  • Garlic
  • Yorkshire cold pressed extra virgin rapeseed oil
  • Yorkshire chorizo
  • Butter beans
  • Ham stock
  • Tomato paste
  • Cracked black pepper
  • Salt

Method

  1. Sweat veg in the rapeseed oil until soft
  2. Add diced chorizo and fry a little longer until the chorizo oil & paprika start releasing into the veg
  3. Add Ham stock & Tomato paste and leave for a long slow simmer, skimming of any excess oil if necessary
  4. Add the butter beans for the last 10 mins simmer just to warm through but NOT to take on the chorizo paprika colour
  5. when serving sprinkle each bowl with with a good pinch of chopped parsley
  6. Check seasoning as you go and be careful with salt, plenty of cracked black pepper, long slow simmer skimming off any excess oil…..

with thanks to Andrew Addis-Fuller for the recipe/method.

Secret Supper Club view from the boathouse

Channel4 The Secret Supper Club Website

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