How to Make a Cottage Pie

How to make a Cottage Pie

How to Make a Cottage Pie

How to make a Shin Beef Cottage Pie

Serves 4

Ever wondered how to make the perfect cottage pie? To celebrate Beef Week, Provenance Inns would like to share with you our beautiful Shin Beef Cottage Pie recipe! This recipe has been taken from our Scrumptious Seven Lunch & Early Doors menu, so if you fancy sitting back and relaxing, let our chefs cook this beautiful dish for you. Find more about this menu by clicking on the button below.

 

Ingredients

710g Beef Shin

Sunflower Oil

110g Bacon Lardons

20g Plain Flour

2 sticks of Celery (diced)

800g Red skinned potatoes

250ml double cream

100g butter

Salt & Pepper to taste

140g Shallots (diced)

710ml Beef Stock

2 Sprigs each Thyme & Bay Leaf

140g Carrots (diced)

20ml Worcestershire Sauce

 

Method

01. Brown beef in the oil in a large pan and then remove. Tip in the lardons, diced shallots and celery, and fry for 10 minutes until soft and golden. Stir in the flour until absorbed, then add in the beef stock gradually, followed by the Worcestershire sauce.

 

02. Add in the herbs and return the beef and any juices back into the pan. Cover and simmer for 1 hour. Add diced carrots and then cover and simmer for 1 hour more until tender.

 

03. To make the mashed potato, peel and cut the potatoes to equal sizes, cover with water and add salt. Boil until soft then drain and allow to air dry for 10 minutes. Boil the cream and butter together and put to one side. Mash the potato using a potato masher. Add the cream & butter mix to get the right consistency. Season with salt and white pepper. Put in a piping bag ready for piping.

 

04. Heat oven to 200°C Gas mark 6  / 180° Fan. Strain the beef and vegetables into a large colander over a deep pan. Set sauce over a high heat for 5 minutes to reduce. Shred the beef into chunky pieces and transfer to a large baking dish with vegetables and bacon lardons, then add the thickened sauce.

 

05. Pipe on the mashed potato and bake for 30 minutes until the mashed potato is golden and crisp.

 

If you have had a go at making this at home and proud of your cottage pie, send a photo to admin@provenanceinns.com to be in with a chance of winning A Scrumptious Seven meal for two for free*

*Drinks not included in this prize

 

 

 

 

The Scrumptious Seven Menu

The Scrumptious Seven

The Scrumptious Seven Menu

The Scrumptious Seven: Lunch & Early Doors Menu

We are very excited to announce that we have unveiled new dishes for our Lunch & Early Doors Menus for our five Inns; The Black Bull in Moulton, The Carpenters Arms in Felixkirk, The Punch Bowl Inn in Marton-cum-Grafton, The Oak Tree Inn in Helperby and The Crown & Cushion in Welburn.

The Scrumptious Seven aims to provide you with beautifully cooked dishes at an amazing price of £7.95. Each dish is beautifully cooked with the finest locally sourced produce from around the North of England. From the freshest and lightest pappardelle pasta to the irresistibly comforting beef shin cottage pie, this menu will please everyone!

Monday – Saturday 12 noon – 2.30pm
Monday – Friday 5.30pm – 7pm

 

 

Mocktail Recipe - Elderflower Lemonade

Mocktail Recipe – Elderflower Lemonade

Mocktail Recipe - Elderflower Lemonade

A Mocktail Recipe for spring

Here is a perfect spring elderflower lemonade mocktail recipe for you to have a go at! We have created this perfectly refreshing mocktail recipe for those spring sunny days. We hope this one tantalises your taste buds.

Ingredients

3 Slices of lemon

25ml Elderflower cordial

15ml Lemon juice

3 Mint leaves

Soda to top up

Method

1 Use a high ball glass and half fill it with ice.

2 Add 2 slices of lemon, mint leaves, lemon juice and elderflower cordial.

3 Top with soda leaving a 2cm gap at the top of the glass.

4 Stir with a spoon and add the final lemon slice on top as a garrnish.

This mocktail recipe was featured on the Provenance Magazine Spring 2019, if you would like to know more about the spring season, click on the image to view the Provenance Magazine.

Found this recipe interesting? Don’t forget to share on social media to all your friends so they can have a go at it too!

Provenance Magazine Spring Edition - Lamb Recipe

Masons Gin Cocktail Recipe

Gin Cocktail Recipe – Masons Gin

Masons Gin Cocktail Recipe

Masons Punch – Gin Cocktail Recipe

Here is a perfect spring gin cocktail recipe for you to have a go at! Masons Gin and Provenance Inns have collaborated to create a perfectly refreshing cocktail for those spring sunny days.

Ingredients

5 Raspberries

40ml Masons Original Yorkshire Gin

10ml Raspberry Liqueur

10ml Cassis

25ml Lemon Juice

10ml Sugar Syrup

Masons Original Gin Cocktail

Method

1 Muddle the raspberries first and then add all remaining ingredients. Shake well.

2 Single strain into a hurricane glass (or any glass you think would look best) filled with cubed ice.

3 Garnish with a lemon twist and raspberry.

This cocktail recipe was featured on the Provenance Magazine Spring 2019, if you would like to know more about the spring season, click on the image to view the Provenance Magazine.

Found this recipe interesting? Don’t forget to share on social media to all your friends so they can have a go at it too!

Provenance Magazine Spring Edition - Lamb Recipe

Yorkshire Lamb Recipe - Provenance Magazine

Lamb Recipe

Yorkshire Lamb Recipe - Provenance Magazine

 

Yorkshire Lamb | Cucumber, Broad Beans & Mint Jus

Serves 4

This is a recipe created by Callum Bowes, commis chef at the The Cleveland Tontine. Callum created this dish for the Herriott Awards and made it through to the final.

Ingredients

Lamb:

  • 2 Lamb cannon
  • Thyme
  • Unsalted butter
  • Maldon salt

Cucumber ketchup:

  • 3 Cucumbers
  • 3 Shallots
  • 200ml White wine vinegar
  • 100g Sugar
  • 100g Spinach
  • Ultratex to thicken

Cucumber Heart:

  • 1 Cucumber
  • Thyme
  • Salt

Mint Jus:

  • 2 Litres lamb stock
  • 1 Litre brown chicken stock
  • 200ml of red wine
  • 50ml Brandy
  • 100g Lamb trimmings
  • 3 Medium shallots
  • 2 Sprigs of thyme
  • 1 Bay leaf
  • 3-4 Black peppercorns
  • 1 Sprig of mint

Garnishes (If you wish):

  • Broad Beans
  • Fresh Garden Peas
  • Samphire

 

 

Method

1 Remove all the fat and sinew from the lamb. Roll in cling film into a ballotine and place in the fridge to set for at least an hour. Remove from the cling film, heat a large frying pan with a touch of oil in it. Season the lamb with salt and place in the pan and seal all sides. Add the thyme and the butter and baste for a few minutes. Leave to one side in the pan allowing the meat to rest.

2 Place vinegar and sugar into a pan and bring to the boil, add chopped shallots and leave to simmer until shallots are soft, then remove from the heat. Blanch the spinach in boiling water for 30 seconds, remove and refresh under cold water then squeeze out all of the water from the spinach. Peel the cucumbers then chop and place in a vacuum pack bag and seal (you can use a sealable sandwich bag). Place in pan of boiling water and cook for 3 minutes. Remove bag from pan and cool. Add all ingredients into a mixer and blitz. Pass through a fine sieve then whisk in ultratex and correct seasoning with salt.

3 For the cucumber heart, peel the cucumber & split down the middle length ways. Cut each length in to 3 even pieces. Season with salt, place in a vacuum pack bag and seal (you can use a sealable sandwich bag) with the thyme. Place in pan of boiling water and cook for 3 minutes remove bag from pan and cool. When ready to serve scorch the cucumber using a blow torch or place under the grill.

4 Brown the meat and the shallots, until even coloured. Add the thyme, bay leaf and the peppercorns. De-glaze the pan with the brandy. Add the red wine and reduce to a glace, add the beef stock and the chicken stock. Reduce the sauce to the right consistency. Pass the sauce through a sieve and add mint when ready to serve.

5 For the vegetable garnish use broad beans, fresh garden peas & samphire.

This lamb recipe was featured on the Provenance Magazine Spring 2019, if you would like to know more about the spring season, click on the image to view the Provenance Magazine.

Found this recipe interesting? Don’t forget to share on social media to all your friends so they can have a go at it too!

Provenance Magazine Spring Edition - Lamb Recipe

Masons Yorkshire Gin: Our Suppliers

Masons Yorkshire Gin: Our Suppliers

Masons Yorkshire Gin: Our Suppliers

This image was supplied by Masons Gin

Masons Gin supplier showcase

 

Masons Gin was founded by Karl & Cathy Mason, gin enthusiasts without any prior knowledge of the industry. They wanted to create a gin that stood out from the crowd.

Masons Gin started with a Facebook page called G&T Fridays, which brought a community of gin lovers together.

This page became increasingly successful and has therefore kickstarted a brand that has become very recognisable in the Yorkshire area.

Masons Yorkshire Gin: Our Suppliers

 

The Gin

When Masons started, they became the first distillery in North Yorkshire and are now the largest in the county. Masons Gin has three main gin flavours, each with their own unique taste: Masons Original Yorkshire Gin, Masons Lavender Edition and Masons Yorkshire Tea Edition.

They also have other speciality gins such as Slow Distilled Sloe, Steve’s Apple Edition & Peppered Pear. Masons Gin uses 10 base botanicals to flavour their gin. You can detect all these uniquely sourced aromas on your palate.

Further flavours are added such as Yorkshire Tea or Lavender from Yorkshire Lavender in Terrington to add to the Provenance of the gin.

 

Masons Yorkshire Gin: Our Suppliers

Masons Yorkshire Gin: Our Suppliers

The distillery

 

Masons Yorkshire Gin: Our Suppliers

 

Staff from Provenance Inns took a trip to the Masons Distillery in Bedale, North Yorkshire, to see exactly how gin is made, and learn about the process. We were introduced to head distiller Luke, who joined Masons a short while ago. He is already putting his skills to great use.

Masons Gin is made in the same way as Vodka, boiling both alcohol and water. Alcohol has a boiling point of 78.37°C which causes it to turn into vapour. To turn the spirit into gin, Masons add juniper. The juniper oil flavours the spirit which creates the gin, Masons then add a series of botanicals to give the gin its unique flavour.

Masons Yorkshire Gin: Our Suppliers

Masons Yorkshire Gin: Our Suppliers

Head distiller Luke showed us three copper Portugeuse stills, Katie, Lefty & Steve. This is what the Masons distillation process is crafted in. After we had seen how Masons is produced, we were led into a room full of extensive machinery which filled the entire space.

This machinery is used for the packaging process. Masons originally labelled all their bottles by hand. This new piece of machinery packages 400 Masons gin bottles per hour.

When the tour had finished, we were treated to a beautiful Masons gin & tonic to taste this amazing brand.

Masons Yorkshire Gin was featured on the Provenance Magazine Spring 2019, if you would like to know more about the spring season, click on the image to view the Provenance Magazine.

Found this blog post interesting? Don’t forget to share on social media to all your friends so they can read it too!

Provenance Magazine Spring Edition - Lamb Recipe

Masons Gin Experience at The West Park

Masons Gin Experience for The West Park

Masons Gin Experience at The West Park

The West Park Hotel had a fantastic experience learning about Masons Yorkshire Gin Ltd with a gin tasting & a brief history of Masons itself. This was rounded off with some exquisite cocktail making with Masons Gin being the core ingredient of each cocktail.

Provenance Inns works closely with local suppliers around North Yorkshire and Masons Gin is no exception. A Gin company born in the heart of Yorkshire,  Masons was created by Karl and Cathy Mason, gin enthusiasts with no prior knowledge of the industry.

Nonetheless, they set out to produce a drink that stood out from the crowd, a unique gin blend with more character and more taste. Distilled using 10 botanical ingredients, Masons has a unique flavour that lingures on your tastebuds.

 

Masons Gin Experience at The West Park   Masons Gin Experience at The West ParkMasons Gin Experience at The West Park Masons Gin Experience at The West Park Masons Gin Experience at The West Park Masons Gin Experience at The West Park

 

 

 

Crown & Cushion Charity Quiz

Crown & Cushion Charity Quiz

Crown & Cushion Charity Quiz

On the 16th December, The Crown & Cushion will be hosting a charity quiz, with the proceeds being donated to Next Steps Mental Health Charity, Malton, an inspirational charity that works hard to help people in the local area who suffer from mental health problems.

Jerry Green Dog Rescue Charity Quiz at The Carpenters Arms

Jerry Green Dog Rescue Charity Quiz

Jerry Green Dog Rescue Charity Quiz at The Carpenters Arms

The Carpenters Arms recently teamed up with Jerry Green Dog Rescue to bring you a fabulous charity quiz, with the proceeds going towards the charity itself. The Carpenters Arms is a dog-friendly inn and so we felt that this was the perfect charity to work with for our quiz.

The Festive Selection

Our Festive Selections

The Festive Selection

Our Festive selections have landed in our Inns and restaurants! We have some luxuriously festive flavours for you to try such as our Bronze Turkey Sandwiches with Stuffing & Cranberry Sauce, Warm Spiced Mulled Wine, Slingsby Rhubarb & Cranberry Fizz, Harrogate Fruitcake & Harrogate Blue or Yorkshire Wensleydale Cheese and a Apple & Gingerbread Crush.