Brew News - the Yorkshire Tea blog

1,500 schools get stuck into cricket

Cricketer Stuart Broad takes part in a mock press conference with keen youngsters.

Our friend John Fuller from Cricket Yorkshire takes a look at National Cricket Week.

Last week, the Yorkshire Tea National Cricket Week, organised by Chance 2 Shine, saw schools up and down the country embrace cricket and integrate it into their day with over 1,500 schools involved.

There was backing from both county and international cricket: with Graham Gooch doing a Bollywood dance at a Battersea school; beach cricket in Sussex with Rob Key; a Birmingham secondary school visit by Ravi Bopara and one hundred and fifty schoolchildren getting to meet Jos Buttler at Kirkham and Wesham Cricket Club in Kirkham, near Preston.

The culmination on Friday saw two flagship media events; thirty primary school pupils from South London got a surprise opportunity to grill England cricketer Stuart Broad as part of a media skills lesson.

Further North, six hundred children from twenty schools got the chance to affect a mass takeover of Headingley and play kwik cricket on Yorkshire County Cricket Club’s famous home ground.

The special education day was organised by the Yorkshire Cricket Foundation, in partnership with the Emerald Foundation and Yorkshire and England cricketer Jonny Bairstow was on hand to give his support on a glorious day of sunshine.

It was also the day of Yorkshire’s much-hyped Roses T20 clash over in Lancashire at Old Trafford so there was an element of fun, cross-Pennine rivalry included in proceedings. Apart from Jonny Bairstow’s guest appearance on the day, other stars were on hand for photographs including Joe Root; in England’s squad for the First Test against Sri Lanka.

To read the full feature article and listen to an interview with Yorkshire and England cricketer Lauren Winfield on her own journey in cricket, visit National Cricket Week 2014 on CricketYorkshire.com.

National Cricket Week

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It’s National Cricket Week! Wait, we didn’t get that quite right… it’s the Yorkshire Tea National Cricket Week!

That’s right, your favourite brew (that’s us) is sponsoring this week-long schools cricket event.

Over 1500 schools have signed up to take part, with each school receiving lots of Yorkshire Tea sample packs, cricket equipment and visits from Chance to Shine ambassadors.

Chance to Shine, which organises National Cricket Week, is a charity which works to keep the sport alive and popular in schools.

This year’s week has an Asian themed to coincide with the Sri Lankan and Indian tours this summer.

Pupils around the country will receive some special guest visitors as a host of international cricket stars will be going back to school to celebrate the week.

It starts with a bang today with Charlotte Edwards and a special guest visiting an Asian extravaganza at Sacred Heart School in Battersea, London.

Tomorrow will see Kent captain, Robert Key, join Chance to Shine Coaching Ambassadors Lydia Greenway and Heather Knight down on Brighton seafront for a beach cricket tournament involving local schools.

An England star will be helping to launch the ECB’s India & Sri Lanka Schools Challenge on Wednesday at Bishop Challoner Catholic College in Birmingham alongside England women’s captain Charlotte Edwards and Jenny Gunn.

Thursday will see celebrations for the week move north with an all-day cricket tournament held at Kirkham and Wesham Cricket Club near Preston. An England and Lancashire cricketer will join 10 schools that will be competing throughout the day.

On Friday, the week will finish at Headingley Cricket Ground, the home of Yorkshire CCC. The famous ground will be taken over for the day by 20 schools in a mass open day. As part of the day, the children will get the opportunity to play on the pitch itself where they will be joined by England and Yorkshire cricketer Jonny Bairstow.

You can stay in touch with what’s going on by following Yorkshire Tea or Chance to Shine on Twitter.

Guest post – Cricket Yorkshire

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There’s a big summer of cricket brewing – so here’s a bit of a look ahead, written by our friend John Fuller from Cricket Yorkshire.

For England cricket fans, the tantalising prospect of playing first Sri Lanka then India in an action-packed summer is here.

There’s something of a tea theme brewing with both of England’s opponents tea-growing nations and by happy coincidence, both great tea-growing nations.

England begin with a Twenty20 against Sri Lanka tonight at the Kennington Oval in London before five one-day internationals then a two-Test series at venues around the country.

As the England Team’s Official Brew, Yorkshire Tea will once more be present at games as Alastair Cook’s squad look to begin a fresh chapter under new Head Coach Peter Moores.

It was a particular highlight last summer at Durham for the Test match to listen to the Yorkshire Tea band strike up a tune while hovering conspicuously close to those giving out samples of piping hot Yorkshire Tea.

To stretch the analogy, the exact composition of the England squads, particularly in Test cricket, is not unlike a tea bag nestled in your favourite mug awaiting the merry toot of the kettle.

The eventual strength and consistency of your cuppa depends on a deciding factors and this developing England team bear similar hallmarks but there’s every reason to be optimistic.

Places are up for grabs in all formats; players like the exciting Middlesex opener Sam Robson who makes an appealing case for Test selection while the likes of Chris Jordan, Jos Buttler and Moeen Ali offer a glimpse into the future.

I’ve peered mystically into the tea leaves for signs of England’s fortunes but the best I can do is say that if you enjoy your international cricket then you’re in for a treat.

For interviews, reviews and opinion on both professional and amateur cricket, head over to Cricket Yorkshire for an entertaining read.

Night at the museum

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Staying up all night isn’t easy.

It helps if you’ve got company, something interesting to watch and a never ending supply of tea.

Those were luckily all in place last night, when a group of cricket enthusiasts watched the first day of the Ashes in Australia. Thanks to the time difference, play ran from around midnight to 8am, UK time.

50 people – including a few of us from Yorkshire Tea Towers – took part in this all-nighter, which happened somewhere rather special: the MCC Museum at Lord’s cricket ground.

It’s one of the world’s oldest sporting museums, dating back to 1864. And it holds a particularly notable exhibit amongst its cricket memorabilia – the famous Ashes Urn.

For those who just couldn’t stay awake (even with the help of a striking performance by England, who took no less that eight wickets) there were mattresses available for power naps, and bottomless cups of Yorkshire Tea.

And it was for a good cause, too. The event raised funds for the Chance to Shine schools’ cricket charity.

It was a memorable start to this Ashes tournament.

And a reminder that, with another 24 possible all-nighters, our kettle’s going to be seeing a lot of action this winter.

Two wheels good

Pete from Yorkshire Tea, elated after 179 miles of cycling

We’ve been getting rather stuck into cricket this year.

As the England team’s Official Brew, we’ve attended Ashes matches, handed out thousands and thousands of samples at games and given a £10,000 kitchen to a village club.

But there are a few extra-curricular cricket activities we’ve found to get involved with too.

One of them is Chance to Ride – a fundraising bike ride between a bunch of cricket grounds, which took place from September 7-17 as England and Australia played a series of one-day matches around the country.

It was organised by Chance to Shine, a charity that funds that encourages kids into sport (specifically cricket) from an early age.

Some real sporting royalty took part, including Michael Vaughan, Tim Henman, Victoria Pendleton and Jamie Redknapp.

And so did four people from Yorkshire Tea Towers: our managing director Andy, Jess from marketing, John from engineering and Pete, who heads up our central procurement team (there he is in the picture above).

What’s a central procurement team when it’s at home? Well, it’s the bit of the business that buys stuff which isn’t directly related to packs of Yorkshire Tea.

So instead of tea and boxes, they help to sort out all the other stuff a business runs on – tables, cupboards, carpets, light bulbs, big noisy machines…you name it.

Pete joined the ride at Bristol, as the cyclists headed from SWALEC Stadium in Cardiff to the Ageas Bowl in Southampton.

“We started in Bristol on Sunday morning (Sep 15)” he says. “We left at about 11am, and then we had 93 miles to Southampton – which meant we arrived in the pitch dark.”

The riders got a bit of a rest, in preparation for a night time ride the next day.

“We saw some of the cricket at Southampton on the Monday. We saw the Aussie innings, when they ran up an enormous score, and set off a bit after 10pm.”

86 miles and 11 hours later, he arrived at The Oval in London.

“Riding at night was fantastic,” says Pete. “The Moon was out, the stars were out. You go an hour without seeing a car.

“It was a mixture of tiny country lanes in pitch dark and a bit on major roads with street lights – and a horrendous hill at 4.30 in the morning.

“Weirdly, I didn’t feel tired through lack of sleep. I mean, you kind of need to stay awake, otherwise you end up in a hedge.”

While Pete’s a pretty keen cyclist, this is by far the biggest endurance test he’s had on a bike.

“I have done 91 miles before in a day. But I’ve certainly never done the same again the next day.

“I’d definitely do it again. There’s a lot of camaraderie with people you are cycling with. A bit of banter, chatting as you’re cycling along.

“And the night ride was extraordinary.”

If you’d like to find out more about Chance to Shine, you can visit their website here.

Great Cricket Tea Challenge – the winner!

[Click here for our Great Cricket Tea Challenge 2014]

You may well have spotted it by now, but in case you haven’t – our Great Cricket Tea Challenge has a winner!

After wowing the judges with cakes, sandwiches and a show stealing signature recipe, our four village cricket clubs were whittled down to one champion.

And that winner is… Liz and Lorraine from Rocklands!

The Norfolk club picked up first place in the show stealer round, thanks to their fantastic Scotch Eggs (check out the recipe here).

And though their fellow competitors won the cake and sandwich rounds, Rocklands always put up a great bite.

You can reproduce their scrumptious Mini Victoria Sponges using the recipe here, and pick up some tips for a top notch cheese sarnie here.

The prize is a brand spanking new £10,000 kitchen for their clubhouse and the chance to serve up tea to players at The Bunbury Cricket Festival, a renowned event for up and coming young cricketers.

You can see that – and their delighted reaction – in the video here. And you can catch up with the whole Great Cricket tea Challenge here.

A spot of tea at the Ashes

With the final Ashes test about to begin at The Oval, you’ve got to admit: England have done alright, eh?

With three victories and a rainy draw to date, a win this week would mean a clean sheet against Australia. Pretty impressive.

It’s been a lovely chance for us to meet Yorkshire Tea fans at the matches, and introduce new people to it too.

In fact, we thought we’d share a few photos from our time at the Ashes.

So you can answer that eternal question: what do a policeman, a woman dressed as a Union Jack and a giant whoopee cushion have in common?

Easy. They all like a proper brew.

Great Cricket Tea Challenge: the show stealers

Our Great Cricket Tea Challenge is searching for Britain’s tastiest cricket tea – and so far we’ve sized up some cracking cakes and some scrumptious sandwiches.
Round three is all about the “show stealers” – that special signature dish that makes for a really talked-about spread of food.
Our four finalists made some lovely stuff, like smoked bacon quiche, cheese and onion pie and chicken and mandarin salad.
The winner, though, was Rocklands Cricket Club’s fantastic “Egg Before Wicket”, a homemade Scotch Egg.
All the recipes are below, and you can catch up on all our Great Cricket Tea Challenge episodes here.

Rocklands’ winning Scotch Egg, aka Egg Before Wicket

Ingredients:
10 free range locally-sourced eggs, the smaller the better
450-500g good quality sausage meat (ours is from our local butcher)
2 tsp Colman’s mustard
Bunch chives – chopped finely
Bunch flat leaf parsley – chopped
Salt and pepper
Pinch cayenne
1 egg, beaten
Wholegrain freshly made breadcrumbs
Plain flour and beaten egg for coating
Vegetable oil for frying
Half jar good quality mayonnaise
Tsp Colman’s mustard

Method:
Boil the eggs for just under 2 mins and then plunge them into ice water
Meanwhile, combine all the ingredients for the sausage meat and then mix in the egg to bring all together. Make into 10 small patties and then put in the fridge to set.
Peel your eggs and dry them.
Pour your beaten egg and flour into separate flat dishes.
Pour your breadcrumbs into a flat dish also.
Wrap the individual patties around each egg making sure they are sealed and set aside.
Roll the completed eggs firstly in flour then in egg and then lastly into the breadcrumbs.
Deep fry 2 eggs at a time for 2 mins at 190 degrees.
Once cooked place on an absorbent cloth to cool down
Once cut, the eggs should be slightly runny inside add a good dollop of mayonnaise mixed with a teaspoon of mustard, et voilà!


Corbridge’s Cheese and Onion Pie

Ingredients:
225g (8ozs) homemade shortcrust pastry (made with 225g flour and 115g fats)
200g mature Cheddar cheese (grated)
2 onions (peeled and grated)
4 tbsp cream cheese
1 tsp English mustard powder
6 to 8 tbsp cold cooked mashed potatoes (or about 4 large potatoes, peeled, boiled and mashed)
Salt and freshly ground black pepper
1 free-range egg (beaten)

Method:
Pre-heat oven to 200C/Gas Mark 6. Grease a 20cm/8″ pie dish/tin.
Mix the grated cheese, grated onion, cream cheese, English mustard powder and cold mashed potato together, and make sure they are well combined. Add salt and freshly ground black pepper to taste and set to one side.
Roll out three quarters of the pastry on a lightly floured surface, until it’s large enough to line the pie dish/tin, with a little excess that hangs over the edges.
Spoon the cheese and potato filling into the lined pie dish.
Roll the remaining pastry so it sits over the filling. Brush the edges of the pastry with the beaten egg, and then lay the pastry over the top. Nip the edges together and trim with a knife. Crimp the sides with your fingers or with a fork, and brush the top of the pie with some beaten egg.
Cut out the letters, bat, stumps and ball. Brush with more egg and then place the pie on a baking sheet, and bake it for 30 to 35 minutes, or until golden brown. Leave the pie to rest for 5 minutes or so, and then cut it in slices to serve.


Hyde’s Chicken and Mandarin Salad

Ingredients:
Boneless, skinless chicken breasts
1/2 cup water
1/3 cup vinegar
3 tbsp brown sugar
3 tbsp veg oil, divided
1 tbsp soy sauce
2 chicken stock cubes
1/3 – 1/2 cup light mayonnaise
2 tbsp runny honey
2 tbsp lemon juice
2 teaspoons minced parsley
2 teaspoons ground mustard
1/4 teaspoon dried minced onion
Torn lettuce
1 can drained mandarin oranges
1 cup chow mein noodles
1 green onion thinly sliced
2 tbsp sliced almonds

Method:
Combine chicken, water, vinegar, brown sugar,1 tbsp oil, soy sauce and stock cubes. Cook and stir on medium heat for 15-20 mins or until chicken is tender and liquid has evaporated.
For the dressing, whisk mayo, honey, lemon juice, parsley, mustard, onion and remaining oil until blended.
Arrange salad greens on plate, top with oranges, chicken mixture and chow mein noodles. Sprinkle with green onions and almonds and serve with dressing.

Great Habton’s Smoked Bacon Quiche

Ingredients:
1/2lb shortcrust pastry
8oz smoked bacon lardons
1/2 pint milk
4 eggs
2 tbsp of double cream, pepper to season

Method:
Roll out the pastry and line a 20cm flan tin. Leave in fridge to rest for about 20 mins.
Prick the base all over with a fork and then line the pastry with some baking beans.
Bake the pastry case for 20-25 mins at 180c until cooked but not golden.
Heat a frying pan to medium heat and add lardons. Fry until golden brown then drain on kitchen paper and leave to cool.
Whisk the eggs together with the milk and seasoning.
Remove the paper and baking beans from the tart case and scatter over the bacon lardons.
Carefully pour the egg/cream mix into the caseband then place in the oven and cook for 30-40 minutes until golden brown and slightly puffy.
Serve warm or at room temperature.

Great Cricket Tea Challenge: the sandwiches

Sandwiches. Wonderful things, they are, and an essential component of a proper cricket tea.

So round two of our Great Cricket Tea Challenge is a celebration of these glorious bread-based  creations.

If you’ve watched the episode (you can watch it here if you haven’t) you’ll have spotted that Hyde Cricket Club won the day with their Chicken Tikka Wraps.

We’ve got the recipe below, along with the other three clubs’ sarnies. Though of course, being sandwiches, they’re not all an exact science…

Hyde’s winning Chicken Tikka Wraps

Ingredients and directions:
Marinade chicken breasts overnight in in a blend of natural yoghurt, garam masala paste, fresh ginger, garlic, coriander seeds, cumin seed and red chilli powder.
Then skewer the chicken breasts, and grill.
Evenly spread mango chutney over the tortillas.
Add the chicken and some salad (containing: thinly chopped red onion and tomato, torn fresh mint, julienned cucumber, fresh coriander and green chillies).
Served with a sprinkling of cress to garnish.


Corbridge’s Pease Pudding, for sandwiches

 

Ingredients:
500g yellow split peas, soaked overnight in cold water
1 onion, peeled and quartered
1 carrot, peeled and quartered
2 bay leaves
2 tbsp malt vinegar

Directions:
Drain the soaked peas and throw into a saucepan.
Add the onion, carrot, bay leaves and cover with water (adding some of the stock from the ham if its not too salty).
Bring to the boil and skim off any scum that rises to the surface.
Lower the heat and simmer gently for an hour or until the peas are tender.
Discard the onion, carrot, and bay leaves and throw the peas into a blender.
Blitz to a puree, then pour into a clean pan.
Add the vinegar and season with salt and pepper.
Gradually beat in the butter a cube at a time.


Great Habton’s Chicken Pesto Sandwiches

Ingredients:
2 cooked chicken breasts
3 oz of smoked bacon lardons
1 tbsp of basil pesto
3 tbps of mayonnaise

Directions:
Heat a frying pan to medium heat and add lardons.
Fry until golden brown then drain on kitchen paper and leave to cool.
Shred or chop the chicken breasts.
In a large bowl, mix together the chicken, lardons, mayo and pesto.
Use to make sandwiches, wraps or in baked potatoes.


Rocklands’ Cheese Sandwiches

Ingredients and directions:
Use Sainsbury’s Taste the Difference thick sliced bread with seeds.
Butter to the edges.
Generously spread one slice with homemade red onion marmalade and pop on grated Walsingham cheese from Mrs Temple’s farm.
Spread the other with garlic mayonnaise, top with rocket, salt and pepper to taste, and bring the two filled slices together into a yummy savoury teatime sandwich.
“We also like to use Mrs Temple’s Wells Alpine cheese, which we grate, and Norfolk Charm cheese from Bircham Windmill, which is sliced.
“We also use homemade piccalilli, spicy crab apple chutney, mango chutney or spicy tomato chutney. We can never guarantee what the chutney will be as we make it according to what’s available!”

Great Cricket Tea Challenge: the cakes

If you’ve seen episode 2 of our Great Cricket Tea Challenge, you’ll know that Great Habton made the judges’ favourite cake.

(And if you haven’t seen it, you can catch up now by heading to our Great Cricket Tea Challenge website).

We’ve asked Great Habton – and the other teams, Corbridge, Hyde and Rocklands – to share their recipes with Yorkshire Tea drinkers. You can see them all below.

Great Habton’s winning Lemon Cake

1 lime
3 eggs, separated
2tbsp lemon juice
85g/3oz potato flour
140g/5oz caster sugar
280ml/half pint cream
115g/4oz lemon curd

Line and grease a 6″ (15cm) cake tin
Dust with icing sugar and flour
Separate the eggs
Beat the sugar, egg yolks and lemon juice together until creamed
And potato flour and beat well
Beat egg white in a separate bowl until it peaks, then stir this into the cake mixture
Place in a preheated oven at 180C/Gas 4 for 35 mins
When it’s cool, cut it in half.
Spread lemon curd on each half, dollop on a layer of the cream (which you have whipped) and replace the top half. Dust with icing sugar.

Corbridge’s Banoffee Pie

For the base:
100g butter, melted
250g digestive biscuits, crushed finely

For the caramel:
100g butter
100g dark brown soft sugar
397g of condensed milk

For the top:
4 small bananas
300ml carton whipping cream, lightly whipped
grated chocolate
20cm loose-bottomed cake tin, greased

Grease 12 cup mini sandwich tins (loose bottomed tins from Lakeland work perfectly)
Tip the biscuit crumbs into a bowl, add the butter and mix in.
Spoon the crumbs into the bases and chill for 10 minutes.
Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.
Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Make sure that you really boil the filling for at least 1 minute to be sure it sets to a perfect squidgy caramel.
Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
Chop the bananas into small pieces; fold them into the softly whipped cream and spoon over the bases. Decorate with the grated chocolate.

Hyde’s Grasshopper Cake

250 ml/9fl oz Milk
1tbsp lemon juice
280g/10oz self raising flour
2 tbsp cocoa powder
1 tbsp bicarb of soda
100g/3 1/2oz softened butter
225g/8oz caster sugar
2 eggs
100g/3 1/2oz melted plain chocolate
25g/1oz grated milk chocolate

Frosting
200g/7oz softened unsalted butter
250 ml/9fl oz double cream
400g/14oz sifted icing
1 tsp peppermint extract
few drops green food colouring.

Bake the sponge mix for 1hr 15mins at 160C/gas mark 3.
Leave to cool while preparing the frosting.
Slice the cake horizontally and sandwich the two halves with half the frosting,spread the other half over the top and sides, sprinkle with grated chocolate and enjoy.

Rocklands’ Mini Victoria Sponges

Makes 12
125g self-raising flour
125g margarine (room temperature)
125g caster sugar (or vanilla sugar)
1 tsp baking powder
1 tsp vanilla extract

Cream together the margarine and sugar. Fold in the flour and the other ingredients, mixing well.
Grease the mini Victoria sponge tins, dust them liberally with flour and shake off any excess.
Bake at 170C for 12 minutes, or until sponges have risen and are detached from the side of the tin, and the top quickly springs back when pressed.
Cool in the tin for 5 minutes, then carefully loosen the sides of all the cakes and turn out onto a cooling tray.
When cooled, fill the vanilla sponges with homemade crab apple jelly with blackberries, strawberry jam and vanilla butter-cream, or fresh strawberries and cream.

Variant: Lavender sponges

For Lavender sponges replace caster sugar with lavender sugar, and don’t add vanilla extract.
Fill the lavender sponges with homemade orange jam and vanilla butter-cream or fresh raspberries and white chocolate cream.

To make lavender sugar
To make lavender sugar, you need a glass jar, caster sugar and dried lavender.
The jar must be washed out and clean.
For every 100g of sugar you need at least one tablespoon of dried lavender.
Mix the sugar and lavender together with the correct ratio according to the amount you wish to make.
Seal the jar and shake well.
Shake the jar every day, the sugar will be ready in about a week.
If you prefer a stronger taste simply add more lavender when you make it next time.
Use the sugar as it is or if you prefer sieve it to remove the lavender.

To make dried lavender
Cut the lavender before it is in full bloom. This ensures that the dried buds will retain their fragrance/taste for longer, and it also means that they won’t fall apart as they dry.
Loosely tie together so that when it’s hung up to dry air can circulate around the flower heads so that they don’t rot, or go mouldy during drying.
Hang the lavender, above Anna’s Aga and it will be dry in two to three days. Or just hang it in a dark dry place for about a month with the flowers pointing toward the floor.
When it’s fully dried rub each head between the palms of you hands to remove the small buds. Be careful to remove the dried husks as these don’t look nice in your cake. You can also pull out the buds with tweezers.
Once you have a nice pile of buds you can make your sugar.
Pop the ingredients into a large bowl and mix to a soft batter with an electric hand whisk.

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