Issue 3 by Taste Magazine

Mannyâ&#x20AC;&#x2122;s Pizza Deli A slice of New York in Newcastle!

Recipes

Quick and easy tapas style recipes, perfect for summer

Whatâ&#x20AC;&#x2122;s on

Find out about local food and drink events

Competition

WIN a limited edition chocolate goodie bag from The Chocolate Smiths!

gatesheadnewcastle

issue 03 taste-magazine.co.uk 1

What’s Taste Magazine All About... About us

Taste Magazine is an A5 local magazine, specialising in food and drink in Gateshead and Newcastle. Taste Magazine has lots of informative and interesting editorial, reviews, competitions, as well as advertising for local businesses. Designed and produced by local designers who have a vast amount of knowledge regarding design, publishing, marketing, advertising and printing.

Key facts

They have identified a need in the area for an advertising solution for local bars, restaurants and smaller businesses who wish to promote their business to the local area. With this in mind they have launched Taste Magazine!

Target market: Everyone who loves food! Print run: 10,000 copies, anticipated readership 50,000+ per edition.

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Welcome to our third edition! A monthly dedicated food and drink magazine for business in the North East, helping you make the choice for your next meal out or place to visit and what to eat. We have some great reviews from our dedicated contributor, local food critic Katie Vincent reviewing The Ernest in Ouseburn Valley and Manny’s New York Style Pizza Deli, read her reviews on page 18 and 25. Also two fantastic recipes from David Tate Masterchef 2014 semi-finalist. Why not give them a try? Tweet us your pics. Don’t forget to mention us, when using any advertisers. We’d also like to take this opportunity to thank our readers, contributors and advertisers for all your continued support! We look forward to welcoming you in the next edition. Want to find out more about our magazine? Contact us below or tweet us @magazinetaste. Contact us E: info@taste-magazine.co.uk M: 07786 130 175 T: 0191 488 3881 www.taste-magazine.co.uk Taste Magazine is Created by Taste Creative. All content is copyright ©2015 Taste Creative. All rights reserved. All artwork remains the property of Taste Creative and cannot be copied or reproduced without the editors consent. While every effort is made to ensure accuracy, no responsibility can be accepted for illustrations, photography, artwork or advertising materials or the services provided by the advertising companies. All information is correct at time of going to print.

pg18

04 COOP Chicken House Chicken Heaven!

08 Chez Mal

The follow up to issue 2’s Malmaison Brasserie - Chez Mal.

12 Recipe One

Fried aubergines with cane honey (berenjenas con miel)

14 Langley Castle

First class dining with North East born Daniel Grigg

18 Manny’s Pizza Deli

Newcastle’s newest resident

20 Recipe two

Spicy Pil Pil Prawns (gambas al pil pil)

Ouseburn for breakfast

Superbikes On The Menu

Tucked away in the oh so upcoming area of Ouseburn,

Restaurant encouraging his customers to get on their bikes

30 What’s on

Find out about local food and drink events in the local area.

COMPETITION!

win a limited edition goodie bag from The Chocolate Smiths. 3

COOP CHICKEN HOUSE CHICKEN HEAVEN! COOP Chicken House, Collingwood Street is all about simple food done well, about the best spit roasted, open fire pit chicken you’ve ever tasted!

left on, the chicken is melt in the mouth tender in the middle. There is also a separate bowl for discarding the chicken bones (which there are a lot of) and a handy wipe too.

Inside, there is an industrial feel to it, with exposed bricks, wood, cool light fixtures and quirky hens in the window.

The sweet potato fries are amazing, so tasty, tasted like they could have been fried in the chicken fat.. possibly. You also get huge portions. The homemade slaw was also a winner, this was tossed in a gorgeous buttermilk dressing, and a lovely purple colour.

Looking at the menu you quickly realise it’s a simple idea – you choose either a quarter, half or whole roasted chicken. Then, you pick your sides, skin-on fries, Homemade slaw, Grilled corn on the cob, Ratatouille, Rocket & fennel salad, Bim’s BBQ Beans or Sweet potato fries. We went for sweet potato fries and the homemade slaw. They also have a range of chilli sauces, which come by the shot glass or you can buy the bottle. I went for Garlic & Habanero and my partner chose Sweet Chilli Sauce, (we loved this one, so we bought the bottle!) The chicken is so succulent and comes in sections, with its smoky, and charred skin 4

The best chicken you’ve ever tasted

We were very full, but had to sample dessert. We both chose the Peanut Butter Slab with vanilla ice cream, this was so flavoursome, a nice ending to a great meal! So, overall we would visit again, if you love chicken then you will love COOP Chicken House - we do! COOP Chicken House, 25 Collingwood Street. Newcastle Upon Tyne, NE1 1JE 0191 261 1542 | www.coopchicken.co.uk

CUISINE OF INDIA Based in South Shields, a historical combination of Eastern Food & Western Culture.

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We offer a truly royal array of authentic Indian cuisine. Cooked and served by the vastly experienced staff, the menu has been designed after several years of research and experienced gained. We assure you warm, friendly and personalized service with a smile. A place to relax whether just by yourself, or with family, friends or colleagues. At Radhuni South Shields, each delicious meal - prepared with pride and served with care - is of the highest quality and yet very reasonably priced. Give a try and see the difference!!

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Tel: 0191 456 4294 88-92 Ocean Road, South Shields NE33 2JD Open hours: Sunday - Thursday 5:30pm-midnight, Friday - Saturday 5:30pm-1:00am

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HEAD CHEF SPECIALS NALLI NIHARI NEEMBU DHANIA MURGH MISHTI MURGH

STARTER SPECIALS SHAHI MACHLI SMOKED SALMON, WRAPPED IN PRAWN AND SERVED ON A BED OF MASSALA SAUCE

Or visit our website to view our whole menu which includes Radhuni Menu, Classic Curry Dishes, Tandoori Specialities, Meat - Chicken - Duck Specialities and more...

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Photo courtesy of Vicky Gibson

CHEZ MAL Written by Katie Vincent

Social dining has really taken off in Newcastle of late and brunch is fast moving up the popularity ranks of places to go and be seen - only here is it acceptable to have a cocktail with your scrambled eggs!

The biggest brunch on the scene is at the recently re-launched Chez Mal Brasserie at the Malmaison Hotel. Offering a whopping 4 courses for £19.99, the hotel has brought destination dining to the Quayside. Once only a mainstay with residents, the brunch brings in a whole new clientele looking to fill their plates with foodie perfection without emptying their wallets. Your senses are bombarded with an ever changing array of fresh soups and freshly baked breads, as well as an incredibly abundant selection of charcuterie, cheese, seafood and salad from the Market Table; You may be fooled in to thinking this is merely an upmarket all you can eat buffet. You’d be wrong. 8

Praying you haven’t overdone it on the first 2 courses, main dishes are offered from a selection of popular choices such as a full English or the ever stylish Eggs Florentine or if breakfast isn’t what you are hankering for, there’s always the good old classics like a burger, fish & chips or the signature Mal Sunday Roast. We opted for the Sunday roast. Generous slices of Black Angus beef were presented with a good old Yorkshire pudding, glazed parsnips, carrots, roast potatoes and buttered green beans. There was an abundance of gravy and the obligatory accompanying sauces. We washed down our delicious roast a Malchemy cocktail each. It was the perfect

Both the quality and quantity of food on offer is highly recommend

way take a break from eating and to make a little space ready for dessert! As it was a celebratory visit, the sticky toffee pudding came adorned with a birthday wish. The pudding alone was the perfect present the thick sticky pecan toffee sauce is most definitely worth a revisit. Overall, for ÂŁ19.99 we were thoroughly impressed with both the quality and quantity of food on offer and highly recommend you try it as it is very reasonable compared to other city centre offerings. Our top tip is to book in advance to secure either a window seat or a cosy booth. Make sure not to go when there is a voucher deal on as it gets BUSY and the replenishment of dishes can be an issue. 9

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recipe Fried aubergines with cane honey (berenjenas con miel) This month I’ve written two quick and easy tapas style dishes that transport me straight back to Spain, sitting in a local café with a cold beer or a glass of Rioja. Whilst simple, the dishes rely on two key ingredients, one which can be found in any UK supermarket, and one that is a bit more difficult to find, but can be easily substituted. Smoked paprika should be in every store cupboard. It brings a depth of flavour unmatched by almost any other spice, and works beautifully with prawns, chicken, pork, even white fish. Cane honey is otherwise known as molasses, and is much more common in Spain than in the UK. However, I do find the Spanish version, which you’ll see in nearly all deli’s and markets, to be a little more like honey in consistency rather than treacle, which works perfectly for trickling over crispy aubergines. I’m guessing most people won’t have cane honey, but you can use molasses or black treacle. Try mixing it with some runny honey to get a slightly looser feel and a more rounded taste. Top tip If you can’t find cane honey, then you can use molasses, or a normal runny honey will also work.

Recipe by David Tate

Masterchef 2014 semi-finalist

Ingredients

Aubergines Salt Plain flour Pepper Olive oil Cane honey (or molasses/honey)

Method: 1. Thinly slice the aubergines (lengthways or into

rounds works just as well), and then place onto a clean tea towel or kitchen paper in a single layer. Sprinkle with salt and then cover with another layer of kitchen paper and leave for 30mins. This draws out the water and ensures the aubergines go nice and crispy when you fry them.

2. After 30mins, pat the aubergines dry carefully,

and then mix 3-4 tablespoons of plain flour with a pinch of salt and pepper.

3. Preheat your deep fat fryer to 200°C, or place a

large, deep frying/saute pan of oil onto the hob to heat.

4. Toss the aubergines in the seasoned flour,

shake off any excess and then place into the oil. They should take around 3-4mins to become crispy and golden brown.

5. Remove from the oil onto some kitchen towel

to absorb the excess oil, and then serve whilst still hot, drizzled with plenty of the honey.

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LANGLEY CASTLE FIRST CLASS DINING

An immense passion for good, fresh, honest local produce.

North East born Daniel Grigg has returned to his roots to begin his next challenge as the executive chef at the Langley Castle hotel and restaurants. His career started in Northumberland, after which he moved over to the Lake District where he trained under many talented and influential chefs such as Michelin starred Nigel Mendham of the Samling Windermere. Daniel became a head chef at the age of 25 and has been credited by the AA on more than one occasion with the achievement of three AA rosettes for the deliverance of excellence in food standards. ‘I’m delighted to have become a part of the team here at Langley. After many years in the 14

Lake District I have developed an immense passion for good, fresh, honest local produce. What better a place than Northumberland with its valleys packed with natural produce such as mushrooms, berries, nuts and herbs. The excitement of being able to hand pick my own produce from the local area is second to none. My team and I are deeply excited to be in such a stunning setting and are looking forward to a great future for Langley Castle.’

MANNY’S PIZZA DELI NEWCASTLE’S NEWEST RESIDENT

Written by Katie Vincent

Slap bang on what is seemingly becoming a niche food Mecca, Ridley Place welcomes its newest resident - Manny’s New York Pizza Deli.

filling before a show, especially as you can grab a beer or wine with your slice!

Occupying 2 floors of prime foody property, Manny’s plans bring New York pizza to the heart of Newcastle. Owner Olly Henderson is the man behind Capology, another Newcastle business, and soon plans to open the doors on two more Manny’s outlets. Ground floor is very much geared up to speed; grabbing a quick slice for lunch, while downstairs is a seating area more suited to a slower pace. You may initially be hesitant about the seating as I wouldn’t want to eat a starter, slice and salad perched at a bar stool but there is something for everyone! I can see this being a great hit with City Hall visitors wanting something quick and 18

With prices around the £3.50 mark, diners are treated to huge slices of wafer thin base, fresh crushed tomato sauce and fresh, varied toppings. The names of the pizzas continue with the New York theme, with the likes of The Staten Island (Piccante peppers, roast chicken, chorizo, roast peppers, mozzarella sauce and basil), The Brooklyn (Ricotta, parmesan, pesto and fresh basil (no tomato sauce) and The Meatpacking (Pepperoni, sausage, meatballs, bacon, Grana Padano, mozzarella and marinara sauce) - named after my favourite area of Manhattan. The staff and clients are achingly hip and trendy which really makes Manny’s the place to be and to be seen. For convenience, speed and uniqueness, I truly hope Manny’s does well and thrives.

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recipe Spicy Pil Pil Prawns (gambas al pil pil)

Recipe by David Tate

Masterchef 2014 semi-finalist

Ingredients

Method:

6-10 large uncooked prawns per person Olive oil Smoked paprika Garlic Chilli flakes Sherry vinegar Sea salt Pepper Parsley

1. Preheat the oven to 220°C. 2. In a shallow, oven proof dish, place enough

olive oil to two-thirds cover a layer of your prawns, then place into the pre-heated oven for 15-20mins until it is smoking hot.

3. Carefully remove from the oven (it’s handy

to place your dish onto a tray that can be easily lifted out), and then for each serving of prawns, place 2 teaspoons of smoked paprika, 1 teaspoon of chilli flakes, 1 finely sliced clove of garlic, 1 tablespoon of sherry vinegar, a pinch of salt and a pinch of pepper into the oil. Quickly stir, then carefully place the prawns into the mix and put back into the oven for 3-4mins.

4. Remove from the oven, top with chopped

parsley and serve straight away with crusty bread.

Top tip If you don’t have sherry vinegar, you can use a splash of red or white wine vinegar instead, or alternatively, use a small splash of white wine.

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OUSEBURN FOR BREAKFAST Written by Katie Vincent

Tucked away in the oh so upcoming area of Ouseburn, Ernest is a proudly independent cafe and restaurant.

top the dish out with perfection. An extremely generous portion that saw us through until evening!

Serving morning, noon and night, you can have a bumper breakfast, a light lunch and then pint listening to music all under one roof without leaving your cosy seat.

The Ernest Large (£9.00) breakfast didn’t disappoint in the traditional stakes. A healthy dose of fresh products, cooked well and presented with a prideful flourish from the staff. The herbed potatoes made a very pleasant alternative to the usual frozen hash brown! We have since noticed that the dish was missing the baked beans it should have had but even still - it was a cracking breakfast which has us wanting to return.

We visited after a particularly hectic night on the Quayside and only one thing will cure the fuzzy head feeling - a cracking breakfast. With a varied breakfast menu, you are spoiled for choice with plenty of alternatives to the standard full English. The Halloumi and Chorizo Hash Bowl (£8.50) can only be described as a gargantuan feat of breakfast brilliance. Smoky, spicy Spanish Chorizo and firm, salty Halloumi are fried along with herbed potatoes and fresh red onions to make the perfect base to balance a fresh poached egg on. Spinach and a hollandaise sauce

Not only do Ernest do food and drink exceptionally well, they also use their space to host art shows, gigs and even dance classes! If you are in the area, it is a fabulous place to grab a coffee, relax and let the stress of city life ebb away. For info or bookings...tel: 0191 2605216 or email: booking@weareernest.com weareernest

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CHEF PUTS SUPERBIKES ON THE MENU A Northumberland restaurateur is encouraging his customers to get on their bikes to help raise funds to aid former services personnel. Having already raised more than £1000, Andy King, who owns The Junction Restaurant and Sidings Bar in Widdrington Station, is holding fund raising events for True Heroes Racing, a charity for injured former services personnel riding British superbikes. After meeting the team at a race meeting, Andy wanted to help and now raises money in the restaurant to help fund the team. The next event is a BBQ event themed on USA’s Independence Day, which he hopes will attract bikers from all over the North East. Andy said: “I know people who have been affected by the conflict in Afghanistan, so this charity is very close to my heart. I remember watching the team riding the bikes with ease and couldn’t tell that some of them had suffered horrific injuries. “Our family fun day on July 4th will have an American theme and it would be great to get a couple of Harley Davidson motorcycles standing outside with the more traditional British, Italian and Japanese bikes that regularly visit us.” 28

The Junction and Siding Bar is located just three miles from Druridge Bay, one of Northumberland’s most beautiful places, a spot regularly visited by bikers from all over the UK and Europe. To encourage more motorcyclists to visit, Andy has an extensive stock of non-alcoholic drinks as well as speciality teas and coffees. The food in the restaurant caters for all tastes from burgers to steaks and hot dogs to full roast dinners. Specialities include pulled pork, chicken gyros, American-style burgers made with 100 per cent Northumbrian beef and an amazing chilli cheese Coney hotdog. The Junction caters for lovers of top class steaks, which like all the meat and fish served at the restaurant, are sourced in Northumberland. The bar has a number of large screen TV’s making it an ideal venue to watch the motorcycle racing. Bar man Dane Dixon who himself rides a GP superbike is delighted that his boss is taking such an interest in the charity. “ As a biker myself, I can appreciate the hard work that goes into maintaining and riding the bikes. I’ve a lot of time for the charity and it would be great to see more bikers popping in to support it.”

WHAT’S ON...

A small selection of local events worth taking a look at in the coming months. Do you have an event coming up? Let us know and we’ll feature it in the coming edition. email: info@taste-magazine.co.uk Tynemouth Farmer’s Market

Gibside Market

Tynemouth Station, Every third Saturday of the month!

Gibside Chapel, Rowland’s Gill First & third Saturday in the month! 10am - 2pm

Postcode: NE30 4RE

Postcode: NE16 6BG

Newcastle Quayside Sunday Market

Newcastle Farmer’s Market

Up Coming Events...

Top of the Grainger Market 1st Friday of each month, 9.30am - 2.30pm

25th Jul 2015 Fun Fair Chopwell Park

Newcastle Quayside, Every Sunday

Postcode: NE1 7RU

Hexham Farmer’s Market Hexham Market Place, Every second and fourth Saturday of the Month 9am - 1.30pm

Jesmond Food Market

Postcode: NE46 1XQ

Postcode: NE2 1HB

Chester-le-Street Farmers Market

Consett Market

Chester-le-St Market Place 1st Tuesday of the month from 9am - 3pm

The Armstrong Bridge 3rd Saturday of the Month 10am - 3pm

7th - 9th Aug 2015 Blaydon Beer Festival 8th Aug 2015 Chase Park Fesitval 28th - 30th Aug 2015 Bill Quay Beer & Music Festival

Main Street, Consett, Every Thursday, Friday, Saturday

COMPETITION! ENTER FOR A CHANCE TO WIN

A GOODIE BAG CONTAINING DELICIOUS SUMMER LIMITED EDITION FLAVOURS BERRY MINTY AND BBQ BEEF! ALSO TWO NEW FLAVOURS - BUBBLEGUM SUNDAE AND CHEESE N CRACKER! ANSWER THIS QUESTION..

WHAT TYPE OF CHOCOLATE IS THE HEALTHIEST? A) WHITE B) DARK C) MILK 30

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