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Peter Sidwell – Hidden gems

Our columnist, Peter Sidwell, reveals some of his foodie secrets, including a surprising link to Japan close to his home in East Yorkshire.

Ingredients are always my starting point for great cooking – you are what you eat and your cooking will only ever be as good as the ingredients you choose to cook with. This month, I’ve picked up a few hidden gems in Yorkshire to share with you.

Yorkshire wagyu beef, who would have thought it. Originating from Japanese breeds of beef cattle, wagyu is known for its quality. Little did I realise that the product could also be found just around the corner where I am up in East Yorkshire. The Yorkshire Wagyu Beef Company is a family business creating the most amazing product I hope will become a household name. So how do we make the most of this Yorkshire Wagyu?

My top tips for cooking beef well:
• When cooking a steak, heat the pan first and oil and season the meat before adding it to the pan.
• Don’t move the meat around the pan, it will release itself from the pan when it is ready to turn over.
• Always rest the meat when it is cooked to your liking.
• Ensure the sauce is made in the pan your steak has cooked in.
• If you’re roasting your beef, always preheat the oven and cook at 200c for the first 20 minutes. Then, reduce the heat and add the liquid to the base of the tray to allow the meat to roast from the top while absorbing all of the juices from the bottom.
• As with all meat, rest your joint for 20-30 minutes, all wrapped up in foil while you make your gravy – it’s the only way!

My five-minute Spag Bol recipe:
Follow my method and you can serve up that same great combination of spag bol flavours in minutes.
Ingredients – serves 4
500g fresh pasta
1 garlic clove
2 Yorkshire Wagyu Beef sirloin steaks
2 tbsp extra virgin olive oil
Salt
Cracked black pepper
1/2 tsp chopped fresh thyme
8 tomatoes
1 handful of basil leaves

Here’s how 
• Cut the tomatoes in half and place on a roasting tray.
• Season with a little salt and pepper.
• Pour a little extra virgin olive oil over the tomatoes and place in the oven for 20 minutes to roast.
• Meanwhile, bring a large pan of salted water to the boil.
• Chop the garlic finely and mix with the remaining salt, pepper and chopped thyme.
• Drizzle a little oil over the Wagyu beef and season with the herb and seasoning mix.
• Carefully add the beef to a pan and cook for 3-4 minutes on one side and a further 1-2 minutes on the other before removing from the pan to rest.
• Place the pasta into the boiling water and cook for 1-2 minutes.
• Remove the tomatoes from the oven, carve the steak up into strips and mix together with the roasted tomatoes.
• Drain the pasta and mix with the tomatoes and steak, making sure you add all the resting and roasting juices.
• Finally, add in the fresh basil leaves and serve with some award-winning Yorkshire Pecorino cheese (I’ll be telling you all about that one in the next issue).

Peter will be back again in our next issue so watch this space.

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