In the shadow of Pendle Hill lies the Ribble Valley and the AONB The Forest Of Bowland.
Here we are blessed with a vast array of places to eat.
These vary from quaint traditional tearooms to the increasingly popular 'garden centre' cafes and from Michelin star restaurants to traditional pub food.
Lancashire Life magazine has written an article on their top 10 http://www.lancashirelife.co.uk/food-drink/restaurants/10_of_the_best_places_to_eat_in_the_ribble_valley_1_4083647
However there are many more that could easily be included.
Hopefully over the coming weeks we will be exploring more what the area has to offer including the annual Ribble Valley Food Festival which is held in Clitheroe in August.
Monday 15 June 2015
Friday 21 November 2014
Bay Horse @ Roughlee
We visited the Bay Horse at Roughlee a lovely village standing in the shadow of Pendle Hill and we were very pleased that we did!
There was 6 of us in our party and when we got there the pub has been extensively improved and was very tastefully decorated. They were just in the process of installing a lovely stone fireplace, which was nearly completed. It had a great atmosphere very warm and welcoming.
The staff where very attentive and once we had drinks we sat in the lovely bar area and enjoyed them whilst pondering the menu.
The menu had a good selection and along with a specials board we were spoilt for choice.
In the end 3 of us opted for the scallops, 2 for the devilled chicken livers and 1 for the fishcakes.
On being shown through to the dining room with lovely large tables we enjoyed a glass of Prosecco and nibbles of homemade humus and a selection of olives.
The starters arrived and the Scallops were divine, beautifully seared on a bed of mushy peas with bacon and cauliflower topped with some pea shoots.
The chicken livers went down a storm, perfectly cooked with the right amount of heat. The fishcakes, apparently, were to 'die for'.
On to the mains: 2 went for the rack of lamb, 2 for the rib-eye, 1 for the 10oz fillet and 1 for the sea bass fillets.
Again all were cooked to perfection, the lamb was lovely and pink with an amazing jus. The steaks, both the rib-eye and the fillet again perfectly cooked and served with a choice of sauce and potatoes. The sea-bass consisted of 4 fillets of bass with spinach, potatoes: 'beautiful' was the verdict!
All in all The Bay Horse offered a lovely atmosphere and amazing food and wine: we could not fault anything and we will definitely be back...
http://www.bayhorse.eu/
Sunday 4 March 2012
Hot smoking!
Husband and son went fishing to Stocks Reservoir and came back with some wonderful trout.
Having seen people smoking fish on the T.V. I got it into my head that I wanted to smoke them. However the problem was I don't have a smoker.
I asked the question to the good people on Twitter and got several good replies back on making your own smoker. The best response I got was from @gilesthefish, our local and most excellent fishmonger from Wellgate Fisheries in Clitheroe, who advised me he had a spare smoker that I could borrow!
So I shot off into town to collect from the shop, Scott who works there gave me instructions on how to use and what to put in the brine.
The trout was filleted and pin-boned and placed in a mixture of salt, sugar and treacle diluted with water for about 20 mins. This was then rinsed off and the fish patted dry.
They were then placed in the smoker and left to smoke and cook for about 20 mins.
The result was fantastic, a lovely smoky and very succulent fish. Fabulous!
As the trout turned out so well venison and pheasant were removed from the freezer to defrost overnight. Unfortunately what we thought were pheasant breast turned out to be legs but this did not deter. Using a similar method of placing in brine, rinsing then smoking the end result was good!
So I now have smoked trout, venison and pheasant just need to think of some recipes to use them in.
Watch this space!
Having seen people smoking fish on the T.V. I got it into my head that I wanted to smoke them. However the problem was I don't have a smoker.
I asked the question to the good people on Twitter and got several good replies back on making your own smoker. The best response I got was from @gilesthefish, our local and most excellent fishmonger from Wellgate Fisheries in Clitheroe, who advised me he had a spare smoker that I could borrow!
So I shot off into town to collect from the shop, Scott who works there gave me instructions on how to use and what to put in the brine.
The trout was filleted and pin-boned and placed in a mixture of salt, sugar and treacle diluted with water for about 20 mins. This was then rinsed off and the fish patted dry.
They were then placed in the smoker and left to smoke and cook for about 20 mins.
The result was fantastic, a lovely smoky and very succulent fish. Fabulous!
As the trout turned out so well venison and pheasant were removed from the freezer to defrost overnight. Unfortunately what we thought were pheasant breast turned out to be legs but this did not deter. Using a similar method of placing in brine, rinsing then smoking the end result was good!
So I now have smoked trout, venison and pheasant just need to think of some recipes to use them in.
Watch this space!
Friday 6 January 2012
Spanish Pheasant
Yesterday when I looked in my cupboards for something to prepare for tea - they were fairly bare!
With no access to shops and working until 8pm I needed to come up with something for tea for 4!
Fortunately I had some Pheasant breasts in the fridge, but what to do with them? Store cupboard was nearly empty, fridge much the same way.
So with what I could lay my hands on I made what I called Spanish Pheasant!
Gently fried 2 chopped onions, 3 cloves of garlic, celery & carrots in Olive Oil.
Added halved Cherry Tomatoes and a good squeeze of Tomato Puree.
In went the Pheasant Breast cubed.
A couple of teaspoons of Hot Smoked Paprika and some Chicken stock.
Simmered gently for a couple of hours.
Towards the end of cooking added some butter beans.
Was delicious served with homemade Ciabatta.
Perhaps next time will add some Chorizo or peppers. You could also serve it with rice or potatoes and veg.
A nice glass of white wine and I was very pleased with my something out of nothing tea!
With no access to shops and working until 8pm I needed to come up with something for tea for 4!
Fortunately I had some Pheasant breasts in the fridge, but what to do with them? Store cupboard was nearly empty, fridge much the same way.
So with what I could lay my hands on I made what I called Spanish Pheasant!
Gently fried 2 chopped onions, 3 cloves of garlic, celery & carrots in Olive Oil.
Added halved Cherry Tomatoes and a good squeeze of Tomato Puree.
In went the Pheasant Breast cubed.
A couple of teaspoons of Hot Smoked Paprika and some Chicken stock.
Simmered gently for a couple of hours.
Towards the end of cooking added some butter beans.
Was delicious served with homemade Ciabatta.
Perhaps next time will add some Chorizo or peppers. You could also serve it with rice or potatoes and veg.
A nice glass of white wine and I was very pleased with my something out of nothing tea!
Monday 19 December 2011
Spiced Poached Pears
A simple recipe with zero fat!
Peel 6 firm pears.
In a pan add a bottle of red wine, 4 oz caster sugar, 1 Star Anise, a couple of cloves, a stick of cinnamon and a couple of dashes of Vanilla Extract.
Heat until the sugar is dissolved then add the pears simmering gently until tender (keep turning them). This should take about 20-30 mins depending on the ripeness of the pears.
Remove pears from pan.
Boil red wine mixture until reduced by half.
Serve over the pears.
Simple and delicious.........
Peel 6 firm pears.
In a pan add a bottle of red wine, 4 oz caster sugar, 1 Star Anise, a couple of cloves, a stick of cinnamon and a couple of dashes of Vanilla Extract.
Heat until the sugar is dissolved then add the pears simmering gently until tender (keep turning them). This should take about 20-30 mins depending on the ripeness of the pears.
Remove pears from pan.
Boil red wine mixture until reduced by half.
Serve over the pears.
Simple and delicious.........
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