ISSUE 38
www.appetitemag.co.uk
September/October 2016
TICKLE YOUR TASTEBUDS...
s l l Rock ‘n’ ro
berrybest
SEASON’S END: THE ULTIMATE LATE-SUMMER CHARLOTTE RUSSE
inside NORTHUMBRIA FOOD & DRINK FEST // THE BEANS TEAM // FISHY BUSINESS
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Christmas 2016 The race is already on for the most popular dates . .. Don’t miss out book now!
WINNER of the UK’s Best Casual Dining Restaurant at the British Curry Awards 2015 Recommended by The Sunday Times, The Guardian, Harden’s Guide, Buzzfeed
Street food pioneers of the North East Jesmond and High Bridge, Newcastle 69-75 High Bridge, Newcastle, NE1 6BX, Tel: 0191 2325133, Email: highbridge@dabbawal.com, Web: www.dabbawal.com 1 Brentwood Mews, Jesmond, NE2 3DG, Tel: 0191 2813434, Email: jesmond@dabbawal.com, Web: www.dabbawal.com
Editor wonders what happened to summer and ponders the days to come Tomorrow, I will load our family - six of us plus large dog - into two cars along with six bikes, two inflatable kayaks, six pairs of hiking boots, six wet suits, and at least two anoraks of varying weights per person and head to the Highlands for a wet week of route marches and mosquito bites. In our family, this is our idea of fun (or so I tell them) and if we get an hour of sunshine during the week we will deem it a major success. Sadly, our holiday spells the end of summer. The harvesting is already all-but done and the day after we return, school/college begins again and all we will have to look forward to will be the last of the blackberries and the dark days of winter. Hence, I'm now suffering my annual latesummer grieving period, heightened this year by the fact that I have spent just six and a half days outside in the sunshine all summer, slaving over a hot computer inside on the other sunny days.
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There have been highlights; I've served up mountains of lush berries in summer puddings, trifles, and in the gorgeous Charlotte Russe on our Just Desserts page, and our woods will provide a freezer full of blackberries to keep us going all winter. Our apple trees have failed this year, but we have friends who will provide box-fulls for winter crumbles. But I'm not ready for the change in season, which is why I offer the recipes in this edition with a heavy heart. They are lovely, but the fact that they are autumnal means I am not quite ready to acknowledge them. I hope you are more open to persuasion. No doubt the autumn trees, when they come, will help to lift our hearts, and we will enjoy re-discovering the comforts of game casserole and sweet potato soup. Jane Pikett, Editor In the meantime, roll on next May...
appetite. TICKLE YOUR TASTE BUDS...
Editorial 01661 844 115
Jane Pikett - jane@offstonepublishing.co.uk
Advertising 01661 844 115
Joanne O’neil - joanne@appetitemag.co.uk Website www.appetitemag.co.uk Designed & Published by
And if you cook something you’re proud of (or something you’re not!) email us a photo and a description and we might even put it on our Facebook page or in the magazine. Fame at last! email editor@appetitemag.co.uk
PLACE YOUR ORDER 4GreatCLUB places, great offers 5 IT'S A DATE Foodie events across the region 6 FEED...BACK Foodie news and views 10 FISH Simon Walsh's crab linguine 12 BUTCHER George Payne's pulled pork 15 KITCHEN GARDEN The garden is full of colour! 20 NORTHUMBRIA FEST The go to guide to our foodie festival 22 THE GRAZER Our lady Anna has been drinking vinegars 24 BUEN APETITO Cooking, with a Spanish lesson 26 RECIPES With Chris Wood at Crowne Plaza, Newcastle 30 ROX N ROLL The Roxburgh's Gary Dall 34 WORLD FOOD Travel the globe in Newcastle 36 REVIEW The Jolly Fisherman on the Quayside 38 HEALTHY The accidental vegan 40 KITCHEN KIT The latest kitchen must-haves
Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL
44 DIARY Foodie faces, glamorous places
Photography Nicky Rogerson www.nrphotography.co.uk Peter Skelton www.photo-psp.co.uk
46 JUST DESSERTS Summer berry Charlotte Russe appetitemag.co.uk
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CLUB FREE ICE CREAM AT WHEELBIRKS PARLOUR Wheelbirks Parlour, Stocksfield is offering appetite readers a free scoop of ice cream with any children’s or adult main meal September 20-October 14 2016. Available Tues-Fri.* Wheelbirks Farm, Stocksfield, NE43 7HY tel 07717 282 014, www.wheelbirks.co.uk
Broom House Farm FOOD, FARMING & FUN
FARM SHOP – Everything you need for the BBQ. Grass fed pure Aberdeen Angus beef, lamb, pork. Great range of steaks, burgers and sausages including GF. Come and look at our amazing meat display in the Farm Shop. COFFEE SHOP – Delicious home made cakes, English breakfasts, tasty snacks and traditional Sunday roasts, made with scrumptious ingredients from our butchery. Summer time BBQs. Afternoon Tea. FOREST ADVENTURE – Open weekends & school holidays There’s acres of fun for all ages – A fantastic nature trail and forest playground F O R E S T A D V E N T U R E A N D C H I L D R E N ’ S PA R T I E S AVA I L A B L E
OPEN EVERY DAY!
FOOD AND FIZZ FROM BRANCHES Branches Restaurant, Bar & Grill, Ponteland is offering appetite readers two great offers this month. First is A Taste of Branches, the most popular dishes from the a la carte menu (three courses £19.95) with a free glass of fizz. Or enjoy afternoon tea (£19.95) with a free glass of fizz. Both offers available until October 14 2016. Branches, Brewery Lane, Ponteland, NE20 9NZ tel 01661 822 951 branchesrestaurant.co.uk
Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 Coffee Shop: 0191 371 8382 Email:broomhousedurham@btinternet.com
www.broomhousedurham.co.uk • Follow us on Facebook
THREE COURSES AND FIZZ FOR £18 AT HINNIES Hinnies, Whitley Bay is offering appetite readers three courses and a glass of fizz for £18 until October 14 2016. Available Tues-Fri lunchtimes.* Hinnies, East Parade Whitley Bay, NE26 1AP tel 0191 447 0500, www.hinnies.co.uk
LUNCH AND FIZZ FOR £20 AT BLACKFRIARS
Vintage Style Tea Rooms Now open in Hexham Serving a selection of loose leaf teas, coffee, milkshakes, sandwiches, lite bites, homemade cakes and much more. Dogs Welcome. Open Mon-Sat 9am-5pm
2 Cattle Market, Hexham NE46 1LS Tel:
01434 604552
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Blackfriars Restaurant, Newcastle is offering appetite readers a threecourse lunch and a glass of fizz for £20 until October 14 2016. North East-inspired lunch menu available Monday-Saturday.* Blackfriars Restaurant, Friars Street, Newcastle, NE1 4XN tel 0191 261 5945, www.blackfriarsrestaurant.co.uk
PROSECCO AND SUPER SALAD FOR TWO AT OAK CAFE Oak Café at Barker&Stonehouse, Newcastle is offering appetite readers a bottle of prosecco and the super salad of the day for two for £25 (saving £20) until October 14 2016.* Oak Café at Barker&Stonehouse, Strawberry Buildings Newcastle, NE1 4PQ, tel 07419 375 984 www.facebook.com/cafeoaknewcastle *On production of this magazine or a print-out of the offer from www.appetitemag.co.uk
IT'S A DATE!
Friendly, family run Italian Restaurant
RESTAURANT
a fresh, seasonal A La Carte menu; Early Bird - Wed-Thurs 5.30-7; 2 course lunch menu £10.95
BERWICK FOOD & BEER FESTIVAL DATE: SEPTEMBER 3-4 Berwick Food & Beer Festival, sponsored by Simpsons Malt, returns for its ninth year with the best seasonal produce from around the region. There will be some 40 stalls of local produce plus local beers, street food and kitchen demos. www.berwickfood andbeerfestival.co.uk
BATTLE OF THE BURGER
DATE: SEPTEMBER 16-17
The annual burger battle royal returns to Newcastle with eight of the North’s best competing over two days at Wyalm Brewery. Burgers are served up in taster sizes and there’s an after party with DJ Yoda. Tickets available online. www.wylambrewery.co.uk
MORPETH FOOD & DRINK FESTIVAL DATE: OCTOBER 1
Sample produce from Morpeth and beyond at this year’s food and drink festival, plus jam, pie and scone competitions, cooking demos and live music throughout the day. www.moreinmorpeth.co.uk
BLACKFRIARS DATE: SEPTEMBER 17 -OCTOBER 14
The many food events coming up at Blackfriars in Newcastle include a Ladies’ Lunch Club with sloe gin making on Oct 4, a Cooking for Beginners day on Sept 17, a Beer & Bread Weekender with a brewery trip and day of baking on Oct 7-8, and a Fareshare NE Banquet with trainees from Changing Lives on Oct 14. Prices and times vary, see website. www.blackfriarsrestaurant.co.uk
DELICATESSEN
Movenpick Ice Cream Parlour,
craft beers, superb selection of antipasti, wines. Food to take home.
STUZZICO WINE BAR
Tapas, Fine Wines, Italian Beers, Aperitivi and Liqueurs. Music Events. Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli Il Piccolo At Corbridge
www.ilpiccolo.co.uk
BRITISH CLASSICS SEASONAL SHOWCASE
DATE: SEPTEMBER 7 The excellent Artisan restaurant at The Biscuit Factory in Newcastle is hosting another of its seasonal showcases from the kitchen of Andrew Wilkinson. The seven-course menu promises cauliflower soup with black pudding and apple sausage roll followed by country garden salad, then North Sea plaice with warm tartare sauce, lettuce, crushed pea, and scampi. Sirloin of Hereford beef follows with white onion, thyme and oxtail cottage pie, and to finish there's apple crumble fool with blackberries, yoghurt and hazelnut and a nutmeg and custard tart with Garibaldi biscuit. £42.50 per person, optional flight of wine £26.50 per person. Welcome to autumn! www.artisannewcastle.com
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FEEDBACK
FEED...BACK!
Simply email your recipes, feedback and foodie news for the opportunity to appear here. Fame at last! Email editor@appetitemag.co.uk Tweet @appetitemaguk Facebook /appetitemaguk
‘TIS THE SEASON TO DINE OUT IN STYLE
BEAITG
Throughout December we offer set lunch and à la carte menus that celebrate the festive season. Expect classic, locally sourced ingredients prepared with a modern twist by our award-winning head chef Andrew Wilkinson.
For more information, call 0191 260 5411. WWW.ARTISANNEWCASTLE.COM
Image: Sean Elliott
Private dining is available in our beautiful and intimate Drawing Room for up to 22 guests. We can also cater for larger restaurant parties of up to 80.
Fully Licenced Restaurant, Deli & Gift Shop We source the finest produce, both locally & further afield to create our unique shopping and dining experience. Open 7 days a week serving hot, cold & alcoholic drinks, freshly baked cakes & scones, breakfasts, lunches & Evening meals (Evening meals are currently Thursdays, Fridays & Saturdays only, 6pm - 9pm). Serving Sunday lunches 1 course £9.95, 2 Courses £12.95, 3 courses £14.95 Doddington Dairy Ice Cream Parlour Now Open!
Please see website or call 01668 219662 for details. Tel: 01668 219662 | South Road, Belford, NE70 7DP Email: info@sunnyhillsfarmshop.co.uk | www.sunnyhillsfarmshop.co.uk
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TOASTED TORTILLA An insight into our sporting life at appetite HQ; this is what we enjoyed as we sat up into the early hours of Super Sunday in Rio, as Andy Murray triumphed in the tennis and Usain Bolt left the rest behind in the 100m. Did you know that the Primula cheese in this dish is made in Gateshead and all the company’s profits go to charity? Yup - we are a mine of information. Cheese in a tube – it’s the future! SERVES 2 Ingredients 150g tube Primula cheese, any flavour 1 portobello mushroom 1 large flour tortilla 1 red chilli, de-seeded and sliced 2 spring onions, sliced diagonally
TOP TWEETS
pinch smoked paprika a drizzle of extra virgin olive oil handful of rocket Method Grill mushrooms 5-10 mins under a hot grill and set aside to cool. Preheat oven to 200C/Gas 6, place tortilla directly onto the shelf and cook for 5 mins. Remove from the oven, squeeze on the Primula and spread gently with the back of a spoon. Slice mushroom and scatter over the tortilla. Pop back under the grill until the cheese bubbles and is golden. Scatter chilli, spring onion and rocket on top then drizzle with extra virgin olive oil. Sprinkle with a pinch of smoked paprika to finish.
Top telly chef Michel Roux Jr popped in to check out some of our best foodie stops, including Riley’s Fish Shack down in King Edward’s Bay in Tynemouth, and the Cook House in Ouseburn, run by our very own Anna Hedworth. Riley’s Fish Shack www.rileysfishshack.com Cook House www.cookhouse.org Michel Roux Jr at Riley’s Fish Shack (Tweet from @jaycameraman)
FEEDBACK In the heart of Hexham
Simply cooked food in the French country style...
HOT NEWS A pat on the back for the North East Chilli Festival at Seaton Delaval Hall, which was fab this year; big and busy with lots of great produce and a fine line-up of bands. It’s tough to pick out the stars among the street food stalls and producers, but
special mention to the chirpy trio on the excellent Fat Hippo burger bar, the chaps on the Monsieur Crêpe stall, the wonderful Bev at North Chocolates, and Piggie Smalls for the best food van on the site. We’re already looking forward to next year!
TOP TREND?
Open Mon-Sat Lunch 12-2pm Dinner 6-9pm
4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk
Our latest prize for silliest food ‘trend’ is the avocado bun. This social media-inspired trend (obviously) has now been adopted by Joe’s Southern Table and Bar in London, which sent us this picture, and is offering the bun with a cheeseburger with bacon, southern fried chicken with hot mayo sauce, and a vegetarian soy burger. It certainly looks pretty – but how do you eat it?
TOP CLASS
Only at a country village show will you find a prize for unusually shaped veg (Esther Rantzen, where are you?) and we thoroughly enjoyed this year’s 157th Slaley Show, where the funny-shaped veg and superb offerings such as the one pictured were in large supply, alongside the hotly competed three jam tarts on a plate class. Roll on the next 157 years.
DOG GONE? So where do you stand on dogs in restaurants? appetite HQ’s pooches love nothing more than hunkering down under a restaurant table and catching the scraps, but it turns out not everyone agrees they should be there. The Restaurant Club, a scheme supporting local restaurateurs, posed the question to its 11,000-strong fine dining group. It turns out 39% of them believe dogs should be banned from restaurants, 11% said they should be allowed in cafés but not restaurants. A handful ‘joked’ that dogs should only be allowed on the menu (nice!). What do you think? Tweet us @appetitemaguk
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Christmas & New Year at
CHRISTMAS FAYRE 1 COURSE £12.95 | 3 COURSES £21.95
GANGSTERS & MOLLS NEW YEARS EVE CELEBRATION Mon- Sat from 12 noon-7pm from only £5.95 Children’s menu (up to 12 years) £4.45 Adult £36.95 | Child £10.95 BOOKINGS NOW BEING TAKEN Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921 www.michelangelorestaurants.co.uk
WHEELBIRKS RAW JERSEY MILK
WE LIKE!
There are few things more lovely than the unpasteurised Jersey milk at Wheelbirks, sold on the farm since 1925. This remains the only outlet in Northumberland selling raw Jersey milk and sales have tripled in the last five years. Raw milk contains nutrients you don't get from the pasteurised version and good bacteria for your digestive and immune systems. Plus, it's gorgeous. You can also buy Jersey cream, butter, ice cream and beef at Wheelbirks, where the Parlour serves up home-cooked food and has a play barn. WheelbirksFarm, Stocksfield, NE43 7HY, tel 01661 842 613 www.wheelbirks.co.uk
PEACE OF THE ACTION
,
Nice work on the part of the excellent Peace and Loaf in Jesmond, Newcastle, which has been named The Good Food Guide‘s Local Restaurant of the Year for the North East. Owned by BBC MasterChef the Professionals Dave Coulson (pictured) and Geeta Ral, the restaurant has consistently hit the high notes since it opened less than three years ago, winning 2 AA Rosettes and a recommendation in the Michelin Guide.
• COOKWARE INCLUDING STELLAR, AGA AND LE CREUSET • THE LARGEST SPODE BLUE ITALIAN STOCKIST IN THE NORTH EAST • GIFT IDEAS, GREETINGS CARDS, GIFT WRAP AND GLASSWARE
The Milkhope Centre, Berwick Hill Road, Blagdon NE13 6DA T: 01670 789142 Open: Mon-Sat 10-5 | Sun 10.30-4 W: www.lacookshop.co.uk
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Geeta says: “A lot of people think of fine dining as a bit of an enigma, with small, overpriced dishes. But people who come here love our ambience, local fresh produce, non-pretentious service and unique food.” Jesmond Rd, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk
STARTERS 3 Brewery Lane, Ponteland, NE20 9NZ T. 01661 822951
FIZZ FRIDAYS FROM 5PM BOTTLE OF PROSECCO £15 BOTTLE OF ROSÉ PROSECCO £15 BOTTLE OF CHAMPAGNE £20
AFTERNOON TEA 12PM - 5PM
FRIDAYS & SATURDAYS
SUNDAY LUNCH
MISTER SOCIAL
The folk behind some of our favourite coffee stops on the coast have set up at George Street Social in Newcastle. Following the success of four branches at the coast, Mister Woods has moved into George Street Social with coffee, breakfast, lunch, brunch, and a great atmosphere. Woods Coffee, George Street Social, George Street, Newcastle NE4 7JN, www.facebook.com/woodscoffeegeorgestreet
SECRET GARDEN
12PM - 5PM ONE COURSE £14 TWO COURSES £17 THREE COURSES £20
WWW.BRANCHESRESTAURANT.CO.UK OPEN 7 DAYS A WEEK Mon - Thurs 12pm - 10pm | Fri & Sat 12pm - 11pm | Sun 12pm - 9pm
BRANDY LOVERS...
Foodie hot spot Maddison’s in Consett has opened its own secret garden to catch the last of the late summer rays. The little suntrap, which opened as owners Heather Price and Paul Purvis celebrated 10 years in business, is the perfect place to enjoy one of Paul’s fab flatbreads or afternoon teas complete with one of his amazing scones – in any of the 500-plus varieties he has up his sleeve. Maddison's, Front Street, Consett, DH8 5AQ, tel 01207 583 318 www.maddisonsconsett.co.uk
...A TASTE OF PORTUGAL The ADEGA Brandy liquor is a unique blend of selected fruits. Passed down through generations, the family recipe has been mastered to produce a unique flavoured sweet brandy. This Brandy liquor is matured with no additives or preservatives and is sweetened with honey and flavoured with herbs on Portuguese Oak casks for a minimum of 8 months to achieve the right blend of strawberry, cherry and the medronho wild berry flavour.
RURAL PRODUCTS IS A SPECIALIST BRAND OF FARM PRODUCTS
You can even visit our shop at 281 Westgate Road, Newcastle upon tyne, NE4 6AJ Tel: 0191 4475060
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Fish
THE TRUE TASTE OF AUTUMN
Simon Walsh owner of Longsands Fish Kitchen, Tynemouth is an award-winning chef with more than 20 years experience in some of the North East’s finest hotels and restaurants. He launched Longsands, his first restaurant, in 2015, a short walk from the North Sea and walking distance from North Shields Fish Quay, where he sources the best of the day’s catch for a la carte and takeaway menus. Longsands Fish Kitchen Front Street, Tynemouth, NE30 4DZ, tel 0191 272 8552, www.longsandsfishkitchen.com
Biggest selection of Game from Northumberland Freshly picked seasonal Blagdon vegetables
FISH
Coming soon BRITISH FOOD FORTNIGHT 17th September – 2nd October
16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm Open Every Bank Holiday Also in Fenwick Food Hall, Newcastle 0191 232 5100
From field to f�k... Traditional Butcher producing the finest Northumbrian beef, Pork and lamb reared from our South Tyne Valley and surrounding areas and sold in our shops. Award winning burgers and sausages made on the premises. Choice of homebaked pies, cooked meats and hot & cold sandwiches.
Event and Outside Catering available: Barbecues, Spit Roasted pigs, lamb and beef joints 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues) 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)
CRAB LINGUINE WITH CHILLI AND CORIANDER SERVES 4 Ingredients 2tbsp rapeseed oil, plus extra to drizzle 2 shallots, finely chopped 2 garlic cloves, finely chopped 500g linguine 2 red chillies, finely chopped 200ml white wine 200g white crab meat zest and juice of 1 lime 25g fresh coriander, chopped Method Heat the oil in a large sauté pan over a medium heat, then fry the shallots and garlic until soft,
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stirring occasionally. At the same time cook the linguine in boilng water for 8-9 mins then drain. Drizzle a little rapeseed oil through the pasta to stop it sticking. Add the chilli and wine to the shallots, turn up the heat and reduce until syrupy. Stir the crab into the shallot and wine mix, add the linguine and toss to combine. Stir through the lime zest, lime juice and the coriander, season well. Serve with a drizzle of oil and a sprinkling of chilli and baby coriander.
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THE BUTCHER BUTCHER
Christmas at The County Join us for Your Festive Celebration Bookings now being taken Festive Menu 2 Courses £16.95 | 3 Courses £19.95
The
County Hotel
Priestpopple, Hexham, Northumberland, NE46 1PS Tel: 01434 608444 | www.countyhotelhexham.co.uk
VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS
Everyone loves pulled pork; it’s juicy and delicious, and a great dish to share with family and friends, plus it’s surprisingly easy to cook. We source all our pork from our long-time local supplier Tom Burn of Holy Island, who is renowned for raising native porkers such as Saddleback, Tamworth, Middle White and British Lop. Here’s a delicious pulled pork recipe courtesy of www.lovepork.co.uk www.georgepaynebutchers.co.uk
PULLED PORK WITH PAPRIKA AND BROWN SUGAR Serves 6 Ingredients 1.6kg joint boneless pork shoulder (remove the rind/skin if you wish) 2tsp sea salt 2tbsp dark brown sugar 1tbsp smoked paprika
All with delightful views, delicious coffee, hot & cold food, breakfast and of course fantastic ice cream!
TONEY MINCHELLA TONEY MINCHELLA @ TONEY MINCHELLA @ @ Whitburn Bents The Car park South Promenade The Car Park The Park, South Marine Park, Whitburn Bents Road, Sea Road, Beach Road, South Shields South Shields NE33 2LD NE33 2NN Whitburn SR6 7NX
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TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ
Method Preheat the oven to 220C/Gas7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin. Mix the salt, paprika and sugar. Massage half the mix all over the pork. Keep the other half for later. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 mins,
leaving the top uncovered so it browns beautifully. Turn the oven down to a laidback 150C/Gas2. Remove the roasting tin and fold the foil over the top of the pork. Pop it back into the oven and let it cook lazily for about 5 hours or until tender. Crank up the oven to 220C/Gas 7. Uncover the pork to crisp for 10 mins. Take it out of the oven, cover with foil and let it rest for 30 mins. While the pork is taking it easy you can too. Shred the pork (in the cooking juices) into chunky pieces with two forks. Add the rest of the salt, sugar and paprika mix and stir well. Serve with crusty rolls and coleslaw, with a side of potato wedges or corn on the cob.
STARTERS (Est 1978)
NORTH ACOMB FARM’S...
...ABERDEEN ANGUS BEEF, LAMB & PORK
Time for tea
Our travels from appetite HQ often lead to Hexham and this month we popped into the fabulous Tea at Blandings and discovered Claire and Chris Perkins’ emporium of loose leaf teas, coffees, milkshakes, light lunches and homemade cakes. A little gem done out in beautiful vintage style. Tea at Blandings, Cattle Market, Hexham, NE46 1NJ tel 01434 604552, www.facebook.com/Teaatblandings/
BY THE QUAYSIDE
The new Herb Garden premises at Albert Edward Dock (Brightblue Studio)
News from the chaps at the Herb Garden in Newcastle, who are opening a harbourside café/restaurant on Royal Quays, North Shields in September. It will have an outdoor seating area and adopt a relaxed café vibe during the day and an intimate restaurant ambience in the evening. The Herb Garden – you’ll know the Newcastle branch for its pizzas and the life-size model horse in the doorway – is one of the city’s quirkier food spots so it’ll be interesting to see what the team does with its new nautical setting. www.theherbgardenuk.com
TRIPLE TOP
Burtree Puddings near Darlington has picked up three Great Taste Awards - two stars for its sticky toffee pudding and sticky toffee sauce, its golden syrup pudding and sticky syrup sauce, and one star for its rich chocolate pudding and Belgian chocolate sauce. That’s now 31 Great Taste Awards for Burtree, run by husband and wife team Lea and Robert Darling. Sweet! www.burtreepuddings.co.uk
From our Kitchen: Cakes, Pies, Ready Meals & Cooked Meat. Plus lots more...from the Fabulous Food Shop!
Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 • www.northacomb.co.uk Opening Times: Closed Mon, Tues-Sat 9.30am 5pm, Sun 9.30am-1pm
THE GUILD
OF MASTER CRAFTSMEN
Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year. • Fully stocked butchery counter • Cooked pies / Pork pies • Local & Continental Cheeses • Quality fresh fruit and veg • BBQ Packs available from the Award Winning Butchery
– Why not visit our cafe where you can dine in comfort! – We look forward to welcoming you to Knitsley!
Afternoon Tea is now available by booking only every Saturday between 2.30pm - 4.30pm £10.95 or £12.95 with prosecco Vouchers available
Knitsley Farm Shop & Granary Cafe East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 10am til 5pm • Sun ~ 10am til 4pm Tel: 01207 592059 www.knitsleyfarmshop.co.uk
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Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy!
“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio
Pure Arabica Coffee Ice-Cream
Sea Buck Thorn Ice-Cream
Raspberry & Kirsch Sorbet
Pure Sicilian Pistachio
Ricotta & Coco Pesto
Asian Ginger Ice-Cream 3
Raspberry Sorbet
Real Banana Ice-Cream 3
Banana & Caramello
co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *
The Old Chandlery, Coquet Street, Amble, Northumberland, NE65 0DJ Opening Hours: 10am – Early Evening 7 days a week E: hello@spurreli.com T: 01665 710890 www.spurreli.com
STARTERS
MEAT TO THE BEAT
Dave Lee Roth of Van Halen insists on M&Ms with the brown ones taken out and Axl Rose of Guns ‘n’ Roses will only eat square melons (they do exist, apparently). Rock star riders are the stuff of legend, but Newcastle-based BBQ smokehouse Longhorns is taking a no-nonsense approach at the Run, Rock n Raise gig in Newcastle on September 11. Catering on the night for Kaiser Chiefs, Kodaline and Lisbon, who will play at the gig in aid of the Graham Wylie Foundation for underprivileged children in the North East, the Teenage Cancer Trust and music therapy charity Nordoff Robbins, Longhorns is serving up its best grills and burgers. One hungry diner will be Peanut, Kaiser Chief’s keyboard player, who will be performing immediately after running the Great North Run. So what do you feed a rock star who’s just done a half marathon? Try this from John “Big Poppa” Nellist (pictured), head chef at Longhorns and tell us what you think! Run, Rock n Raise, September 11, Metro Radio Arena, £25/£35 tel 0844 493 6666, www.metroradioarena.co.uk/events
THE GOVERNOR OFEL PASO
Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts.
44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk
www.stangerscookshop.co.uk * Price matching on like for like products. Includes sale items. Excludes online only stores.
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Serves 1 Ingredients 1 sausage (Longhorns uses its own Andouille sausage; we suggest a good-sized spiced sausage from your butcher) 1 slice Monterrey Jack cheese 50g chorizo chunks 50g diced pepper 1tbsp onion chutney drizzle of a spicy sauce (Longhorns uses its secret Snake Oil Sauce) 1 brioche bun Method Remove the sausage meat from the skins (discard skins) and shape into a burger patty. In a hot pan with a little oil, seal the patty for 2 mins each side. Place on an oven tray and cook for 15 mins at 200C/Gas6, adding a slice of Monterey Jack cheese on top a couple of mins before the end of cooking (use a temperature probe to ensure the meat is cooked to 80C). While you wait for the burger, cook the chorizo and diced pepper in a frying pan, stirring occasionally, until they're heated through (check the core temperature of the chorizo is above 80C). Set aside. Cut the brioche in half and lightly toast. Spread 1tbsp of chutney on the bottom half. Add the burger, heap chorizo and peppers on top, drizzle some spicy sauce and add the top of the bun to complete.
dig this VICKY’S GAR DE N
Summer's fayre
Vicky celebrates the late season harvest
This month has been everything we had dreamed of and more; Vallum Kitchen Garden has been awash with colour and has given us the most fantastic rolling harvest. The best of our home-grown produce has been picked to order and used throughout our Tea Room and Restaurant menus. Lettuce, peas, broad beans, baby carrots and multiple flavours of beetroot have appeared. We've served a fantastic starter of beetroot with whipped goat's curd and a wonderful side dish of gratin of beetroot with gruyère. Beetroot is so versatile, we've even blanched the beet tops and popped them in with the panache of garden vegetables. We've also had rocket, pea shoots, mint, rosemary, oregano, parsley, oodles of basil (amazing in tomato and courgette soup and as a fresh pesto), loads of courgettes and courgette flowers (tempura battered), cucumber (ribbons, diced, pickled you name it), radish (mandolined),
petit pois (sautéed) and I have probably forgotten things too. Mark has hardly been able to keep up with his fortnightly rolling planting of beets, radish and carrot and our customers have loved tasting the produce of the garden, which you can see from both the Tea Room and the Restaurant. We keep our wedding menus flexible so we can offer garden harvest side dishes and these have been great fun to prepare. The challenge has simply been to get as much colour and flavour on the table as we can and the results have been hugely appreciated by our wedding couples and their guests. Looking ahead, we've planted sprouting broccoli, broccoli, squash, and multiple varieties of kale for the winter. The celeriac is planted out too. It's another wonder veg, rather like the beetroot. So when this wonderful summer ends there will still be produce to be had. Farewell summer, and thank you for your bounty...
Vicky Moffitt and her husband Peter own Vallum, the food destination and wedding venue on Hadrian’s Wall, eight miles west of Newcastle. Vallum Restaurant & Chef’s Room and Vallum Tea Room serve the vegetables and herbs grown at the Kitchen Garden, and Vallum Shop sells some of its produce. The Shop, Tea Room, and Restaurant & Chef’s Room are all located just yards from the Kitchen Garden, where the team will all be pleased to see you, should you wish to drop by for a visit (and a day’s gardening, should the fancy take you). Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk
An Eating Experience To Suit You...
Whether you’re after an early morning breakfast, relaxing brunch, long lunch or afternoon tea we can cater for all. Visit our Deli where our produce is premium quality and locally sourced wherever possible.
18 Hill St, Corbridge, Northumberland NE45 5AA Tel: 01434 632948 | www.corbridgelarder.co.uk
New Year’s Eve at The County Black Tie Gala Dinner & Casino DJ & Dancing til late Tickets £54.95 per person Available Now
The
County Hotel
Priestpopple, Hexham, Northumberland, NE46 1PS Tel: 01434 608444 | www.countyhotelhexham.co.uk
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STARTERS Situated in the small fishing village of Craster.
COME AND ENJOY A FRESH FRUIT SMOOTHIE OR A STRAWBERRY TART WITH FRESH CREAM ON OUR DECKED SUN TERRACE • Crab Sandwiches • Northumbrian Kippers • Homemade Cakes & Scones • Espresso Coffee • Gifts • Dogs always welcome
1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm
shorelinecafecraster@gmail.com
Savour the flavours of autumn at Vallum Share our love of fabulous fresh food this autumn... Enjoy our new Harvest Menu when you book Vallum Restaurant or Chef’s Room for a private event or dinner Join us on October 29 for our Seasonal Special evening in the Restaurant, 6pm-9pm Pop into our Tea Room for a cosy cuppa and cake and treat yourself to some homemade goodness from the shop to take home with you
RESTAURANT AND CHEF ’S ROOM • SHOP AND ICE CREAM PARLOUR TEA ROOM AND OUTDOOR PLAY PADDOCK • WILDLIFE WALKS
Vallum Farm, East Wallhouses, Military Road, Newcastle upon Tyne NE18 OLL. Tel: 01434 672 406 | events@vallumfarm.co.uk | www.vallumfarm.co.uk
@vallumfarm
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/vallumfarm
Michael Dufton (back row, left) with the British Beefeaters team
GO TEAM GB!
As the dust continues to settle after the incredible Team GB success at the Rio Olympics, some of the nation’s best butchers are on their way to the opposite corner of the globe for the World Butchers’ Challenge on Australia’s Gold Coast. Competing against the best butchers from Australia, New Zealand and France in a showcase of butchery skill, workmanship, innovation and presentation, the six-man British Beefeaters Team GB squad includes Knitsley Farm Shop’s Michael Dufton who is competing in the event for the first time. You can meet the teams and follow the event on Facebook. Good luck guys! www.facebook.com/www.britishbeefeaters.co.uk www.knitsleyfarmshop.co.uk
FOOD AND BLOOMS
Nice work on the part of Asian-fusion restaurant Sohe and adjoining gastro bar 97 & Social in Jesmond, Newcastle, which were transformed into horticultural havens by 5th Avenue Flowers to mark the two-week Jesmond in Bloom food and flower festival. In addition to the flowers, limited-edition botanical-inspired cocktails and dishes were added to the menus at both venues in Osborne Road, while cocktails conjured up with spirits from Jesmond in Bloom’s three gin partners - Bloom, Hendricks and Sunderland-distilled Poetic License - included ingredients like hibiscus purée, camomile buds, nettles, rose petals and thyme liqueur. Hic! www.sohe.co.uk www.97social.co.uk
FABULOUS FOOD & LUXURIOUS ACCOMMODATION... ...just off the A69 with views of the beautiful Tyne Valley Breakfast Served daily 8am - 10am | Food served Mon-Sat 12-9pm 3 Course Lunch 12-6 £17.95 | Bar Menu served 12-9pm A La Carte Menu served from 6pm-9pm Sunday Lunch served 12-6pm Every Wednesday Steak Night from £35 per couple AWARD WINNING 5* ACCOMMODATION Menus and booking available online www.thedukeofwellingtoninn.co.uk
The
Duke of Wellington Inn
Newton, Northumberland, NE43 7UL Tel: 01661 844446
Spinning. Daily. The Square • Blanchland • Consett • County Durham • DH8 9SP • T: 01434 675 469 W: lordcrewearmsblanchland.co.uk • E: enquiries@lordcrewearmsblanchland.co.uk
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STARTERS CHEESY DOES IT!
WE LIKE!
MAKING ITS MARQUEE
Well done to Northumberland Cheese Company, whose new cheese Northumberlandia has been winning awards. Creamy and crumbly with a pleasing bite, it has gained a Silver award for Best Newcomer at the Artisan Cheese Awards and a Silver award for Speciality Cheese at the Great Yorkshire Show. The company also won the North East Rural Award for Artisan Food and Drink. The Cheese Farm, Green Lane, Blagdon Newcastle, NE13 6BZ, tel 01670 789 798 www.northumberlandcheese.co.uk
Check out this super-smart function space which has popped up at the lovely Black Horse near Beamish, Co Durham. The owners of the 17th Century inn have launched the permanent 6,000sqft Orchard Marquee with views of the countryside, its own bar, beer cellar, kitchen and gazebo and there are plans to add outside seating, and a hog roast and BBQ area overlooking the orchard. The Black Horse also has 10 acres of vegetable gardens, the produce from which will feature on the Orchard Marquee menus. Red Row, Beamish, DH9 0RW, tel 01207 232 569 www.blackhorsebeamish.co.uk
SNACK ATTACK
Nice work on the part of James Close at Michelin-starred Raby Hunt, near Darlington, for the Seven Chefs Seven Snacks event in aid of Hospitality Action. The event featured nibbles by chefs including James, John Feeney, James Knappett from Bubbledogs & Kitchen Table, John Freeman from Restaurant Sat Bains, Mark Birchall from Restmoor Hall, Samuel Nutter from BROR in Copenhagen and Tom Lawson from Rafters Restaurant. The event was supported by Continental Chef Supplies (CCS). The Raby Hunt Summerhouse, DL2 3UD tel 01325 374 237 www.rabyhuntrestaurant.co.uk
Just opened in Newcastle, George Street Another Woods comes to Newcastle, situated in George Street Social - A social hub in George Street, behind the Discovery School and Newcastle College. An industrial style coffee house offering their very own blend of coffee, huge range of amazing drinks and a great selection of breakfast, brunch, lunch, live music and events! 45-51 George Street, Newcastle, NE4 7JN Tel: 0191 2736828 Open Mon-Fri 8am-5pm, Sat 9am-4pm
FOLLOW US @woods_coffee
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TEAROOM * BUTCHERY * FARMSHOP/DELI
TEAROOM - A cosy, friendly place offering a selection of speciality teas, breakfasts, daily specials, homemade sandwiches, baked potaoes, grilled panini’s and childrens lunch boxes. Freshly home baked cakes and scones.
BUTCHERY - High quality beef, lamb and pork. Locally produced sausage & bacon. BBQ Packs available & large range of flavoured sausages & burgers. MONTHLY SPECIALS ON RARE BREED FARMSHOP/DELI - A selection of fresh local produce. Fruit,
vegetables, cheeses, jams, chutneys, breads, homemade pies, quiches and much more!
SERVING AFTERNOON TEA & SUNDAY LUNCHES
Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 01661 853849
ay Saturd ber o t c 1st O M 9AM-4P
2016
FOOD & DRINK FESTIVAL
Free Park and Ride • Free entry • Live music • Jam competition • Local beer and wine • Family entertainment • Cooking demonstrations • Pie competition • Scone competition • The Royal Regiment of Fusiliers band Special offers available on: www.moreinmorpeth.co.uk @moreinmorpeth
Main event sponsor
/moreinmorpeth appetitemag.co.uk
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NORTHUMBRIA FEST
Celebrating the best of local food and drink
T
he first Northumbrian Food and Drink Festival presented by appetite, Cheers, and The Northumbrian magazines takes over the food gateway to Hadrian’s Wall, Vallum Farm, on September 10. The festival will serve up fantastic food, local ales and spirits, live music, demos from leading chefs and producers, and lots more, from clay
pigeon shooting to bouncy castles. In aid of Newcastle-based international aid organisation No Strings, which uses puppetry to spread life-saving messages throughout the developing world, we’ve picked out the best bits of the day here. Follow @appetitemaguk on Twitter and give appetitemaguk a like on Facebook for the latest information.
Saturday September 10, 11am-5pm entry £5 per car or £2.50 per person on foot Vallum, Military Road, East Wallhouses, Newcastle, NE18 0LL www.appetitemag.co.uk/northumbria-food-drink-festival
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NORTHUMBRIA FEST food and drink
Bringing together the best street food, artisan producers, chefs and industry experts from across the North East Get to grips with the best food from across the North East with burger experts Fat Hippo and Newcastle-based burrito bar Zapatista. The boys from La Petite Crêperie will be creating sweet and savoury crêpes, while there’s a hog roast courtesy of WMH Meats to keep you feasting throughout the day. Box Social’s Craft Beer Engine will be well stocked with fantastic local ales, while beer will also be on tap from Errant Brewery, and the Vallum team will be showcasing
the best local gins and seasonal cocktails. The packed market marquee will host more than 30 producers, from jams and chutneys courtesy of the lovely folk at Yummy Things and handmade cheese from Northumberland Cheese, to brews from Ouseburn Coffee Co and gourmet brownies from The Brownie Bar. You can also hear how to match wine and food with the team from Carruthers & Kent, see talented gun dogs in action and learn the tricks of preparing game with Close House chef and game expert Craig
Harvey, get your hands on some kitchen kit at CCS’s Al Fresco Kitchen, and sample the best local beers with Cheers magazine editor Alastair Gilmour. We’ve also got four leading chefs showcasing their skills, with Peace & Loaf’s Dave Coulson, Rhian & Helen Cradock from The Feathers Inn at Hedley on the Hill, Martin Charlton of The Old Boathouse and the Fish Shack at Amble, and Close House’s Craig Harvey sharing their knowledge and love of local produce.
Entertainment
Live music, puppet making, pony rides and bouncy castles The lovely folk at NARC. magazine have had their ears to the ground for months now choosing the perfect festival lineup for us. Funk behemoths King Bee will headline the event, alongside blues maestro Lomax, country and roots from Chloe
Chadwick and folky sounds from Shipcote & Friends. There are also activities for kids of all ages from bouncy castles and face painting to pony and tractor rides around the farm. The grown ups will enjoy trying their hands at clay pigeon shooting or their feet at foot golf.
Must See
The team from No Strings International will be showcasing their puppet making skills and offering the chance to give it a go. They’ll also be screening their life-saving films, which have been seen in countries around the world. Find out more about them at www.nostrings.org.uk
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THE GRAZER
Bittersweet
I
Anna Hedworth, aka The Grazer, tries her hand at drinking vinegars, or shrubs, and is pleasantly converted
’ve come across drinking vinegars, or ‘shrubs’, in a few places over the years, I think the first time at Ducksoup in Soho, where I chose wine instead, but it sparked my interest and I added it to a long list of things to try. I’m a fan of the sour, the pickle, anything sharp in food or drinks, and a sour beer or a sour cocktail always gets my attention. Making a shrub is similar to pickling; a method of preserving fruit with vinegar then made into a syrup. I’ve seen it done the other way around, where the fruit is macerated with sugar first and then mixed with vinegar, but I prefer the former. You have more control over the sweetness that way and it’s more versatile because the fruit vinegar is
delicious in its own right and also good for salad dressings, braises and sauces. It seems odd to be drinking vinegar, but it’s just a sharp kick - the same as you get from the citrus in a really punchy lemonade. It’s also great in a cocktail; I made a cherry shrub, elderflower cordial and gin fizz recently and it was a delight. Cherry was my first shrub experiment. I had a box full and wasn’t sure what to do with them, so I pickled some first. Then I set to making my first shrub. You can use fruit that’s a bit on the turn and I stoned a load of fat cherries, about half a big kilner jar full, then tore them in half into a bowl and mashed them up - use hands or a potato masher - to crush the flesh and get the juices moving.
Then you put them in the jar and add roughly the same quantity of vinegar to fruit. I used white wine vinegar, sealed the jar and gave it a good shake then left it 1-2 weeks, giving it a shake every few days to bring the flavour out. Then you strain it through muslin or a sieve and add sugar to taste - about half as much sugar to liquid. So for 1 litre of fruit vinegar add about 500ml of caster sugar and stir until it’s dissolved - then it’s ready to use. I’ve been using about 1 part shrub to 5 parts soda, water, or gin. Now I want to make some with unpasteurised vinegar, which is full of probiotics and very good for you. Since using the cherries I’ve also made a gooseberry shrub
with fat berries from Ouseburn Farm and I tried a strawberry, raspberry and black pepper one, which was delicious with the warm spice from the pepper. Long before I started thinking about shrubs I also put some new pine shoots into vinegar to flavour it, not thinking that it was the beginning of a drinking vinegar. But I tried it recently and it’s delicious. I’m aiming to leave the pine for at least 6 months, while larger, harder fruits or leaves can be left much longer to break down. There is also a method of cooking them slightly first with spices, water and sugar, then adding the vinegar, so I might give that a go next time. Regardless, I’m a total drinking vinegar convert now, and I hope you feel the same.
More from The Grazer at the-grazer.blogspot.com and eat her food at The Cookhouse, Ouse Street, Newcastle, NE1 2PF www.cookhouse.org
ART DECO CINEMA CAFE Coffees, Teas, Wines & Beers Quality Comfort Food Served All Day 2nd Floor Tyneside Cinema, 10-12 Pilgrim Street Newcastle
Tel: 0191 2275520
Open: Mon-Sat 10am-10pm Sun 11am-7pm
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THE GRAZER
CONSETT’S FINEST INDEPENDENT DRINKS HOUSE AND EATERY SECRET GARDEN NOW OPEN... COME DINE AL FRESCO! AFTERNOON TEA AVAILABLE £12.50pp
(booking essential, 24 hours notice required)
FLATBREADS BREAKFAST COLD DRINKS LITE BITES / CAKES / SCONES SANDWICHES SALADS DIRTY FRIES CRAFT BEERS
& CHAMPAGNES HANDMADE COCKTAILS WINES Gluten free/Vegetarian
COFFEE / TEA / CHOCOLATE 26 FRONT STREET, CONSETT DH8 5AQ - TEL: 01207 583318 ALSO AT MADDISON’S ON THE GO, CONSETT LEISURE CENTRE
Vegan options available
OPEN: MON - SAT 9AM-5PM. WE ARE NOW OPEN SUNDAYS 10AM-3PM
www.maddisonsconsett.co.uk
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KITCHEN CAPERS
So you like cooking and you fancy learning Spanish? Jane Pikett does – here’s how she combined the two
S
ix of us, ranging in age from nine to, ahem, over 40, are standing around my kitchen table hanging on every word from our leader, Marian Rodriguez. We are chanting in unison, “me gusta el pepino”, and “no me gusta el pepino”, plus many and varied combinations of the above. Pepino, don’t you know, is Spanish for cucumber. I like (me gusta) cucumber (pepino) and tell everyone so enthusiastically in my best O-Level Spanish. I am told my accent is “muy bien” by Marian and I blush with pride. The vegans in the room declare that they “no me gusta la carne” but that “me gustan mucho los frijoles” (that’s beans folks, and they do eat a lot of beans…), which is what we’re cooking up today, in the shape of Colombia’s favourite dish, Frijoles Columbianos. This is the best fun I’ve had in ages. The two nine-year-olds are beyond excited to learn the names of every ingredient in the dish and the side of guacamole we’re making, and they make an admirable job of chopping onions (cebolla) and crushing garlic (ajo) as a result. The two 20-year-old vegans are mostly relieved to be cooking something they can eat with someone from South America, where they plan to travel after graduation, while the two 40-somethings are having the best time showing off their O-Level Spanish skills, such
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as they are. Marian, our teacher, is a Colombian artist specialising in oil painting living in Corbridge who, when she is not painting, teaches Spanish. A little while ago, she was struck with the idea of combining some of her Spanish lessons with teaching her pupils how to cook her favourite dishes, and her language/ cookery lessons were born. Hence, we drill Spanish verbs and vocabulary as we peel and chop, thoroughly enjoying the cooking and the language lesson as we go. And the result of our efforts? Staggeringly good (the food more than the language, but you can’t have everything). The trick with this dish is to use dry kidney beans and boil them for a long time, retaining the cooking liquor to add depth to the dish. Grilling your red romano pepper adds similar flavour while the butternut squash and sweet potato add more variety of flavour and texture. The guacamole on the side adds a pop of colour, zest and another change of pace in texture. Don’t worry too much about quantities – cook by taste and up the seasoning and spices as you need. And if you want to make it really fun, get out your Spanish dictionary and learn the names of the ingredients as you go. Altogether now... Me gusta el pepino... Me gustan los frijoles... Marian Rodriguez, tel 07928 494 182 email r.marian70@yahoo.com
FRIJOLES COLOMBIANOS SERVES 4 Ingredients 1kg dried red kidney beans 1 romano red pepper 1-2tbsp extra virgin olive oil 2tsp smoked paprika 4 cloves fresh garlic, crushed 2 red onions 1 spring onion 4 fresh tomatoes 1tsp brown cane sugar 1tbsp fresh ginger, crushed 1tsp coriander seeds 1tsp ground turmeric ½tsp ground white pepper 1tsp ground sea salt
50g carrots, finely grated 2tbsp tomato puree 3 medium white potatoes 1 sweet potato, in large cubes 1 vegetable stock cube 300g butternut squash or sweet potato, in large cubes 1 bunch fresh coriander for the guacamole 2 avocados juice of 1 lime ½tsp ground white pepper ½tsp ground sea salt 1tsp fresh garlic, crushed handful fresh coriander, chopped 1 small white onion
Method Soak the kidney beans overnight in plenty of cold water, drain and rinse until water runs clear. Cook the beans in rapidly boiling water for at least 10 mins, then drain and rinse again. Return to a pan of boiling water and cook over a medium heat for 1½ hours until the beans are soft. Leave in the water and set aside until needed. Slice the romano pepper into thirds or quarters and de-seed, then flatten and rub with a little olive oil and 1tsp paprika and then grill under a hot grill on both sides until charred. Cut into shorter strips and set aside. Gently fry the crushed garlic and onions in a little oil until soft. Add the chopped tomatoes, sugar, ginger, crushed coriander seeds, turmeric, white pepper, salt and ¾ of the romano pepper (retaining the rest for garnish). Fry gently until softened and then add the grated carrot and tomato puree. Cover and set aside. Peel and quarter the white potatoes and sweet potato and add to boiling salted water with a stock cube, followed by the cubes of butternut squash. Cook the potatoes and squash until soft but not mushy, drain and retain the stock, and cut the potato and squash into smaller cubes. Now return the onion and carrot mixture to the hob and warm gently, adding the rest of the smoked paprika and ¾ of the chopped fresh coriander leaves and stalks (retaining the rest of the coriander for garnish). Return the pan containing the kidney beans and their cooking liquor to the heat, add the potatoes, squash and their stock and warm up, adding the onion and carrot mixture also. Continue to cook until thickened and heated through. While it is cooking, make the guacamole by crushing the avocado with a fork and combining with the rest of the ingredients. Set aside until needed. When the beans are heated through and thickened, serve in a dish garnished with a generous handful of chopped coriander leaves and stalks and the remainder of the romano pepper and serve with the guacamole on the side.
RECIPES
Autumn harvest Chef Chris Wood at Hawthorns, Newcastle, showcases the best of the season
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RECIPES GOOD, HONEST FOOD WITH A SPRINKLING OF NORTHERN CHARM... • LUNCH • PRE-SHOW & DINNER • TAPAS • WINES & BEVERAGES McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk
OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @McKennascafebar
SWALLOWS OF SEAHOUSES FISH CHOWDER SERVES 6 Ingredients 500g smoked haddock, diced 500ml whole milk 100g butter + 15g 6 cloves garlic, finely chopped 2 white onions, finely diced 4 sticks celery, sliced 500g Carroll’s Heritage Potatoes, peeled and 1”cubed (weight after peeling)
500ml single cream salt and pepper to taste 1g saffron 2 leeks, diced 500g fresh clams 500g cod fillet, diced 250g raw tiger prawns 200g smoked mussels 1 bunch fresh parsley, finely chopped 1 sourdough loaf (Geordie Bakers)
Method Poach the haddock in the milk on a gentle heat for 5-8 mins. Remove the haddock and set it and the milk aside to use later. Place 100g butter, garlic, onion and celery into a thick-bottomed pan and sweat on a low heat until soft (don’t allow the vegetables to colour). Add half the potatoes and the reserved milk then cook over a medium heat until soft. Liquidise the milk and potato mixture until smooth, add the cream then season to taste with salt and pepper before setting aside. This is your chowder base. In a separate pan, gently boil the rest of the potatoes and add the saffron. In another pan, add 15g of butter and fry off the leeks for 2 mins so they are still crunchy. Bring the chowder base back to the stove on a low heat. Once it has simmered add the saffron potatoes, clams and cod. Cook for 2-3 mins. Add the prawns, poached haddock and mussels then cook for a few minutes until all the fish is cooked and flakes to the touch. Season to taste with salt and pepper then finish with the freshly chopped parsley. Serve with a chunk of Geordie Bakers sourdough.
McKennasatNorthernStage
THE PERFECT PLACE TO RELAX AND REFUEL, WITH VIEWS ACROSS THE STRAWBERRY HILL AREA... Oak Cafe can be found on the first floor of the Newcastle store. Choose from a variety of homemade sandwiches, scones, cakes, salads, afternoon tea and more. With free wi-fi , Ringtons tea & coffee and a glass of bubbly on the menu, you’ll want to sit there all afternoon!
Barker & Stonehouse Strawberry Buildings Newcastle NE1 4PQ 07982 019999 Cafeoaknewcastle @cafe_oak #oak_cafe
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RECIPES POT-ROASTED YORKSHIRE GAME CASSEROLE, ROSEMARY DUMPLINGS SERVES 6 Ingredients for the casserole 1.5kg mixed game, seasoned and tossed in 75g flour 1tbsp olive oil 4 rashers smoked bacon, diced 150g butter 4 garlic cloves 12 shallots, peeled 1 swede, cut into 1” dices 2 leeks, diced 4 small carrots, diced 100ml port
500ml red wine 1 litre beef stock 12 juniper berries 1tbsp thyme, chopped 3tbsp redcurrant jelly for the dumplings 150g beef suet 150g self-raising flour, sifted, plus extra for dusting 1tsp rosemary, finely chopped salt and freshly ground black pepper water (just enough to thicken the dough)
Method Heat a little olive oil in a thick-bottomed casserole dish and brown the game (in batches if needs be). Remove from the dish and set aside. Add a little more oil to the dish and fry the bacon until crisp. Add the butter, garlic, shallots, diced swede, leeks and carrots and sweat for 5 mins. Add the port and red wine and over a low heat, scrape the bottom of the dish with a wooden spoon to get all the flavour. Then add the beef stock, junipers, thyme and redcurrant jelly. Add the game back into the casserole dish, cover with a lid and braise for 2-3 hours at 150C/Gas 2 until super tender. Meanwhile, make the dumplings: Place the self-raising flour, beef suet, chopped rosemary and salt and pepper into a mixing bowl. Mix well and add enough water to make a sticky dough and then make into golf balls. 30 mins before the end of cooking, take the casserole out of the oven, remove the lid and add the dumplings. Return the casserole to the oven and continue to cook for 30 mins or until the dumplings are nicely brown and crisp on the top. Serve with Carroll’s Heritage Potato mash and heirloom carrots.
JERUSALEM ARTICHOKE, WILD MUSHROOM AND TRUFFLE SOUP SERVES 6 Ingredients 150g wild mushrooms truffle oil 100g butter 1 white onion, finely diced 3 cloves garlic, finely chopped
2 sticks celery, sliced white of 1 leek, shredded 500g artichokes, peeled and sliced (keep under cold lemon water) 1 litre vegetable stock salt and pepper to taste 100ml double cream
Method Sauté the mushrooms on a high heat in a little truffle oil until soft but not mushy and set aside. Melt the butter in a thick-bottomed pan. Add the onion, garlic, celery and leek and sweat off on a low heat for 2-3 mins. Add the sliced Jerusalem artichokes and fry for a further 2-3 mins then add the vegetable stock. Cook on a low to medium heat until the vegetables are soft. Transfer the vegetables and mushrooms to a liquidiser or use a soup stick to purée until smooth. Season with salt and pepper then finish with cream to serve.
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RECIPES Country produce at it’s Best
MULTI AWARD WINNING BUSINESS • Fully stocked butchery including beef & lamb from Widdrington Farm itself. • All homemade sausages and burgers, also BBQ packs made to order! • Great British Homemade Sunday Lunch - served 12-2.30Pm, from £6.49 • Homemade cakes, pastries, quiche & scones in our coffee shop • Milk, bread, ice cream, fruit & veg, groceries etc • Every Friday local haddock in homemade batter with chunky chips & peas from £6.49 Includes tea/filter coffee & bread & butter served from 12 – 2.30 Pm Opening Times :- Tue – Fri 9.30-4.30, Sat 9-5, Sun 10-4 Closed Mondays except Bank Holidays-Sunday hours apply (Kitchen closes 30 mins prior to above times)
Widdrington Farm, Widdrington Village, Morpeth, Northumberland, NE61 5EA • Tel 01670 760181
APPLE AND BLACKBERRY CHEESECAKE SERVES 6 Ingredients 1kg large cooking apples (enough to make 500g apple purée) 200g digestive biscuits 250g granola 200g melted butter 450g cream cheese 450g mascarpone 1 scraped vanilla pod 2 punnets blackberries 5 leaves gelatine 500g of ¾ whipped double cream 300g icing sugar clotted cream to serve Method Wash the apples, then peel, core and slice them. Place in a large pan with enough water to cover them, bring to the boil and then turn down and stew for 15-20 mins until soft. Drain the apples then mash into a thick purée. Set aside in the fridge to chill. Crush the digestive biscuits, mix well with the granola. Melt the butter in a pan and add to the biscuit/granola and combine. Line a greased 30cm loose-bottomed cake tin with the granola and biscuit mix. Beat the cream cheese and mascarpone, icing sugar and vanilla until smooth. Add the apple purée and 1 punnet of blackberries and mix. Leave at room temperature. Soak the gelatine in cold water until soft and then gently melt in a pan with a splash of water until it forms a liquid. Then add to the cheese mix, stirring briskly. Fold in the cream and spread over the biscuit base and leave to set. Serve with clotted cream and the remaining blackberries.
www.thecountrybarn.co.uk
WHEELBIRKS PARLOUR TRADITIONAL HOSPITALITY
season of mists and mellow fruitfulness... Whatever the season, you can enjoy a warm welcome in the Parlour: relax on comfy sofas beside our log burning stove or sit out and enjoy the beautiful surroundings of our Victorian orchard and working farm when the weather is fine. Come and enjoy our Harvest Day on October 1st, as well as... A WARM WELCOME . DELICIOUS JERSEY ICE CREAM . PRE-SCHOOL PLAY AREA WHOLESOME HOMECOOKED FOOD . GIFTS AND PRODUCE . UNPASTEURISED MILK
Monday: closed except Bank Holidays Tuesday - Sunday: 10am - 5pm Wheelbirks Farm, Stocksfield, Northumberland NE43 7HY. Tel: 07717 282014 email: theparlour@wheelbirks.co.uk
www.wheelbirks.co.uk
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ROX N ROLL
Former chef to rock stars and musicians like Sting and Van Morrison, Gary Dall talks food, dog biscuits and music with Dean Bailey
P
igs’ cheeks, chesterfield sofas and comic books, dog biscuits made inhouse, The Roxburgh could easily be the talk of the town in Newcastle’s trendy High Bridge or Ouseburn Valley. Hidden behind a bed of herbs and edible flowers just outside the centre of Whitley Bay, it takes a couple of laps around the block to find it. Inside, chef and owner Gary Dall is prepping while his Staffordshire terrier Lola Bean keeps watch at the back door, taking in the three of us packed into the tiny, one-man kitchen. “It’s much like the set-up of a touring kitchen,” says Gary, as photographer Nicky and I dance around one another so she can take pictures, before we all move out of the way as a delivery of pigs’ heads and pork belly arrives. A touring chef for five years, Gary travelled the world with musicians and bands including Sting, Muse, Kasabian, the Sugababes and Girls Aloud, cooking for artists and their crew in tour bus kitchens and serving Sunday lunches for 60 from tiny dressing rooms. “I started out helping out a friend at festivals and ended up living out of a suitcase for five years,” says
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Gary. “I got to cook for one of alltime favourites Van Morrison and saw some amazing places, from dive bars in St Petersburg to smart French bistros. “We usually served comfort food - English breakfast, light lunches and some brasserie-style dishes. What you read in the press isn’t what these guys were like - there wasn’t any weird white food diets or diva behaviour.” Gary’s kitchen at The Roxburgh isn’t far from those tiny travelling kitchens, but as he says, “it’s amazing what you can do once you’ve learnt how to cook. I’ve been lucky enough to have a lot of different experiences and it’s all gone into setting up my own place.” Having trained as an engineer with Siemens after school, he was made redundant aged 21 and had his lightbulb moment standing over a barbecue. “Next thing I knew, I was accepted onto a Jamie Oliverinspired training initiative and was at the Copthorne Hotel learning how to cook,” he says. “It was a hell of a learning curve, but I loved it. I worked all the hours I could and it sparked my imagination. I found my passion there.” Then he went travelling in the US, Asia, New Zealand and Australia. “The food was great and the travelling opened my eyes,” he says. “Our first stop was New York
and we went into a little chicken and cornbread place in Harlem. From there we looked for those less touristy places. Tom yum soup remains my go-to hangover cure.” On his return, he headed for Terry Laybourne’s 21 Queen Street. “It was the place to work in Newcastle, as you can see by the number of guys who have gone on to open their own successful places,” explains Gary between answering the phone, checking the lamb and ox tongues, stepping between Nicky and I - all without breaking sweat. “It was the perfect time. Terry asked me to go into the kitchen at Jesmond Dene House. We had an amazing team - a breeding ground for so many top chefs.” His 18 months at Jesmond Dene House taught him how to be organised, to make everything inhouse, and the benefits of growing your own where you can. But if Jesmond Dene’s kitchen taught him how to be a chef, Gary learned how to cook in Australia. “I worked there for a year and spent time working under Colin Fassnidge in Sydney. He cooked nose-to-tail, with a little bit of glamour, and I knew that was how I wanted to cook.” The nose-to-tail style cooking sums up Gary’s menus perfectly – second and third-best cuts, cooked
ROX N ROLL Girls Aloud Photo: Entertainment Press / Shutterstock.com
Sting Photo: Debby Wong / Shutterstock.com
Sergio Pizzorno of Kasabian Photo: Michal Durinik / Shutterstock.com
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ROX N ROLL GOAT’S CHEESE CUSTARD slow and with care. “I love working with different cuts, using what hasn’t traditionally been on a fine dining menu. I think British food has always been searching for an identity and chefs are being a lot shrewder and realising that the best cuts are the cheeks, tails, snouts - things you need to show love and care to get the best out of. “Geordies aren’t all eating fillet and foie gras so it really works for a North East palate.” The Roxburgh’s décor and ethos matches Gary’s food perfectly. His dad washes pots on Saturdays, while the furniture and artwork here is from his old flat in North Shields. “I planted the beds, painted the walls and wired the place,” says Gary, becoming a smaller and smaller part of the kitchen as it builds and fills around him. “It’s very much what I wanted for my own place, and the music is a big part of that. “When I started, I said there was nowhere cooking bone marrow and
playing The Velvet Underground. The playlist is eclectic, from The Beatles to Brit Pop to some oldschool jazz and some RnB. Music gives the place so much character and I couldn’t spend so much time in a place that plays Coldplay on repeat or the Ultimate 80s.” The pig three ways he makes for us is exquisite, the black pudding, pork belly and serrano ham finished with garlic and saffron aioli and pickled pink onions and served on a carrot and Ximenez sherry purée. “Things are changing,” says Gary. “We saw it with the nightlife - people went from Whitley Bay to Jesmond to Tynemouth and with the regeneration coming up in Whitley Bay I hope you’ll see more quality places to have a drink and get an interesting plate of food out here. “There are more chefs bringing quality food out here to the coast and I think the palate is becoming more sophisticated, which gives us scope to use the different cuts of meat and stretch the food experiences people are having.”
Ingredients 300ml milk 2 cloves garlic 1 bay leaf
1 sprig thyme 300g goat’s cheese 3 egg yolks
Method In a pan, infuse the milk with garlic, bay leaf and thyme. Bring nearly to the boil, then strain. Stir in the crumbled goat’s cheese until smooth. Whisk egg yolks in a bowl until pale then add to goat’s cheese and milk. Cook out on a mild heat. Add mix to four lightly greased ramekins and place in a roasting tin with boiling water reaching halfway up the ramekins and cook at 120C/ Gas 2 for 25 mins. Serve with grilled pitta bread and tomato salad.
MOJO VERDE Ingredients 1 bunch fresh coriander ground cumin garlic sherry vinegar salt freshly ground black pepper Method This delicious Canadian sauce is fantastic with meat or fish. The quantities you use are up to you - it’s all done on feel and taste, so add to it as you go to find your preference. Place all the ingredients in a food processor, blitz, and season to taste.
PIG’S HEAD TERRINE Ingredients 1 pig’s head, split mirepoix of veg (2 large onions, 4 large carrots and 2 ribs celery, finely chopped) 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 1 head garlic, smashed
2 large carrots, diced fine 1 large onion, diced fine 1 banana shallot handful chopped fresh parsley
da O ys pe a n7 w ee k
Method Place the pig’s head in a large pan, cover with water and bring to a boil. Toss in the mirepoix, thyme, rosemary, bay leaves and garlic then simmer for a few hours (3 should do) until the meat is falling off the bone. Take the meat off the head (everything is edible - so as much meat as you’re brave enough to try) and sweat down the carrots and the onion. Then add the meat, freshly diced shallot and parsley, season to taste and mix. Press into a loaf tin, wrap in clingfilm and refrigerate overnight. Serve on toast with pickles.
Massey’s Traditional tea room
Hot & cold drinks, gluten free range, children’s menu. Afternoon teas, breakfasts, lunches, sandwiches, scones & cakes too! Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886
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26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk
Grainger Market Grainger Street, Newcastle upon Tyne Open: Monday-Saturday 9am-5.30pm fresh fruit and vegetables meat and fish cafés and delicatessen locally sourced foods clothing, hardware and haberdashery and much more For more information please call 0191 211 5542
Email: markets@newcastle.gov.uk www.newcastle.gov.uk
KARBON BAR OPEN TO FANS ON MATCHDAYS PRE & POST MATCH
SUNDERLAND’S NEWEST ADDITION TO THE VIBRANT RESTAURANT SCENE JUST GOT BETTER!
The Five O’Clock Club is your countdown to the weekend at the Karbon Bar. From 5pm-7pm, every Thursday and Friday, enjoy complimentary bar snacks with your first round of drinks, reduced price drinks promotions and a special offer cocktail of the day - the ideal post-work drinks venue or meeting place ahead of a night out.
Karbon Grill – Kitchen and Bar at the Hilton Garden Inn, Sunderland, offers a tempting array of Pan-Amercian inspired cuisine, in beautiful contemporary surroundings.
Customers can also receive discounts and offers by signing up to its weekly enewsletter. Email enquiries@hgisunderland.com to sign up or via the Hilton Garden Inn Sunderland Facebook page www.facebook.com/hgisunderland.
New for summer, the Karbon Bar is now open all day, seven days a week to Hilton guests and the public with free parking available. With an enhanced menu, featuring a fantastic array of new dishes, from cakes and snacks to afternoon tea, sandwiches and sharing platters, there’s something for everyone. Or why not try the Karbon Grill’s exciting new a la carte menu, bringing the dining experience to a whole new level.
To book or for more information call 0191 349 8500 or email karbongrill@hgisunderland.com Check in and share your experience for #KarbonGrill at facebook/karbongrill or instagram.com/karbongrill
To book accommodation Call: 0191 500 9494 Email: enquiries@hgisunderland.com
Hilton Garden Inn Sunderland, Vaux Brewery Way, Sunderland, SR5 1SN
5114
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ON TOUR
WORLD FOOD One city, the food of numerous countries on offer; we take a world food tour of Newcastle
North America For a real taste of the Texas pit barbecue, head to Longhorns in Mosley Street. Longhorns rears its own rare breed pigs in Northumberland and the kitchen team prep their meat with a blend of spices before smoking it low and slow over hickory for up to 24 hours. The breakfast menu is an adventure in meat.
Pan Asian Try Chilli Padi in Leazes Lane for excellent Chinese/ Malaysian food, wonderful house noodle soup, the signature Nasi Lemak - coconut rice with peanuts, dry fried fish, boiled egg and chicken, and the only place on earth where this magazine has managed to enjoy tofu.
Latin America Las Iguanas in Grey Street is lively, laid back and waaay better than the vast majority of high street chains, with freshly prepped sauces and gorgeous Mexican ingredients. It’s a lot of fun, and the Peruvian meatballs are a must.
China Newcastle does good Chinese, notably dumpling and tea bar Nan Bei in the Grainger Market where the dumplings are exquisite and the wonton soup to die for. Meanwhile, the excellent Hei Hei on Dean Street serves up genuinely authentic dishes in a cocophony of rich flavours.
Thailand Ko Sai in Fenwick is a breath of fresh air – light and modern, serving up genuinely authentic dishes from chef Parichat Somsri-Kirby, who runs this alongside her mentor, Terry Laybourne.
Italy Our favourite Italian is Cal’s Own on Chillingham Road for its superlative pizzas. Pani’s on High Bridge is an institution, famed for its Italian/Sardinian food and buzzing atmosphere. Terry Laybourne’s Caffe Vivo on Broad Chare is excellent for simple, authentic Italian food, while Sabatini in King Street is an institution.
The Carribbean Very definitely of the bright, breezy, noisy variety of cool chain kitchens pioneered by the likes of Wahaca, Turtle Bay in the old Co-op Buiding on Newgate Street offers a taste of the Carribbean’s classic beach food and cocktails. Try the chicken wings, the jerk pit prawns, and one of the 40-plus rums.
Japan Aveika on the Quayside is making a mark with its Japanese-inspired menu, while Osaka on Grey Street is a treat for its soft-shell crab, its Bento boxes and the maître d’ - one of the friendliest front-of-house men in town.
France Frederic and Julien at La Petite Crêperie in the Grainger Market serve up superb crêpes with sweet and savoury fillings and a free helping of charm to go with them.
Mediterranean Fuego at Fenwick offers snacks to a big dinner, charcuterie and house-baked bread, proper Iberico ham, excellent buffalo mozzarella, and fab tapas.
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Fez Food
ON TOUR
Dabbawal
THE FINEST LOCALLY COOKED SEAFOOD AND SHELLFISH, OR SIMPLY COME ALONG AND ENJOY FISH & CHIPS FROM OUR TAKEAWAY.
Nan Bei
OPEN DAILY: 11:30am till late / Closed Tuesday Open all Bank Holiday DELICIOUS BREAKFAST MENU AVAILABLE Sat-Sun 9am-11.30am LOCALLY CAUGHT ‘DAY BOAT SPECIAL’S’ IN BOTH TAKEAWAY & RESTAURANT Longsands Fish Kitchen 27 Front Street, Tynemouth NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com
Enjoy Our Fabulous Heated Outdoor Conservatory & Coffee Garden Longhorns
Caffe Vivo
Poland Baba Yaga in Adelaide Terrace, Benwell, is charming, authentic, and a proper gem. It’s where the local Polish go for a night out, and it fully deserves its excellent reputation. Never done Polish? This is the place to start.
Iran A Taste of Persia in Marlborough Crescent in the city centre and Osborne Road in Jesmond, is fascinating and really rather wonderful. Don’t, whatever you do, go without tasting the wonderful hummus.
India Indian food in Newcastle is top-notch, from the Punjabi cuisine of Sachins on Forth Banks, to the south Indian taste of Kerala at Ury on Queen Street, and the exquisite Mumbai street food of Dabbawal on High Bridge and in Brentwood Mews in Jesmond, which is the reigning British Curry Awards UK’s Best Casual Dining Restaurant.
Turkey Go to Fez Food in the Grainger Market for lunch, snacks and some of the best coffee and baklava anywhere. SERVING A WIDE RANGE OF DELICIOUS HOME COOKED CAKES, A VARIETY OF FLAVOURED SCONES, QUICHES, BESPOKE SANDWICHES AND DAILY SPECIALS.
Enter a stranger...leave as a iend! 62 Newgate Street, Morpeth NE61 1BE Tel: 01670 505 483 Open: Mon-Sat 9.30am-4pm
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LUNCH!
Thou shall have a fishy... Jane Pikett enjoys lunch at the new Jolly Fisherman at Newcastle Quayside
“
Can I just say that it’s lovely to see a young person enjoy good food so much; he really is a credit to you.” I beam. The lady on the next table has made a point of leaning over to praise #3 Son, aged nine, on his appetite, which today has seen him polish off a trio of oysters (his passion) and a platter of smoked salmon (oak and beetroot), creamy mackerel paté, roll mop herrings, prawns and crayfish. This is the new Jolly Fisherman on Newcastle Quayside, sister to the Jolly Fisherman pub at Craster, always a must-visit when we’re on the coast for its crab, its mussels, and its wonderful views.
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This is mum/son heaven; a happy afternoon of the freshest fish, simply prepared, and our Connect 4 phone app providing the challenge of competition (I triumph, despite the youngster’s attempts to doctor the score). “Those oysters are THE BEST,” declares the food protégé as I beam indulgently and the lady at the next table glances over in approval. The moules marinière are exquisitely sweet and succulent and I manage to snaffle most of those (payback for the oyster catcher) while the star of the show (apart from the excellent front-of-house man Daren Philips, who we loved when he was at the restaurant at Vallum and who shines here) is the mackerel
fillet and tartar served with pickled cucumber and darling little shallot rings which zing alongside the beautifully griddled fillets. This dish creates a little wow when it lands on the table and steals my heart. A little more lime in the tartar would not go amiss, but the green herb mayo pops with colour and freshness and makes much of a near-perfect dish. We come in on a very busy Saturday only a few days after the place opens, and you’d never know, so well-drilled are the team. The service is friendly and efficient – smiley staff unafraid to zip off to the open kitchen led by the talented Adam Hegarty to enquire after the answers to the couple of
questions they cannot answer and delivering just the right level of attentiveness. They wear chinos, white shirts and sport smart aprons and are clean-cut and keen. I take to them greatly. Son and I very much like the funky cutlery and I greatly appreciate the napkins – paper but of the thick, expensive kind. Ditto the paper for drying one’s hands in the loos. It’s the little things... There has been much talk about the cost of the fit-out of what was formerly The Waterline pub, and it has truly been transformed into a lovely space; all exposed brick and industrial steel, fairy lights, fish nets and baskets, which sounds worringly 1970s, but is actually
Don’t miss our fantastic Pulled Pork
From local Saddleback, Tamworth, Middle White and British Lop native breed porkers. See our delicious recipe in this issue of Appetite. Or why not try our Q Guild Product of the Month Teriyaki Spatchcock Chicken With Black Bean Sauce
YOU REALLY CAN TASTE THE DIFFERENCE 27 Princes Road, Brunton Park, Gosforth NE3 5TT
Tel: 0191 236 2992 Ask about our FREE local delivery service
Award Winning
Swallow Fish OF SEAHOUSES EST • 1843
lovely. It’s nicely pubby and buzzy downstairs, while upstairs the restaurant is a more sophisticated affair blessed with one of the best views I’ve seen of the river and the bridges. “The best seats in the house on New Year’s Eve,” observes the manager, Michael Bateman, and he’s not wrong. There are some typos on the menus and the trifle, with the exception of its custard layer, is disappointing. The sticky toffee pud and ice cream, by contrast, is excellent, and the caramelised roasted pineapple with pannacotta and pomegranate on the next table wins praise. It’s blowing a gale and p***ing down outside, but we’ve arrived in
time to see the Millennium Bridge raised and the view over the river to The Sage and Baltic from our perch is fabulous whatever the weather, so we’re more than happy. Daren also shakes the youngster’s hand when we leave, which makes the child glow with pride (“he is a very nice man, mummy…”). I had wondered how our favourite coastal haunt, The Jolly Fisherman at Craster, would translate in the city, but this visit bodes very well. A good catch for the Quayside. The Jolly Fisherman on the Quay Quayside, Newcastle, NE1 3DH tel 0191 261 7011 www.thejollyfisherman onthequay.co.uk
Fresh, Seasonal, Traditional & Delicious Our smoke houses have been in operation since 1843 next door to our shop, the ‘The Fisherman’s Kitchen’, where your always welcome. You can also order online at www.swallowfish.co.uk
2 South Street, Seahouses, Northumberland, NE68 7RB tel: 01665 721052 | www.swallowfish.co.uk Proud to be one of Rick Stein’s Food Heroes SMOKED SALMON•KIPPERS•SMOKED COD•SMOKED HADDOCK SALMON SMOKIES•SHELLFISH•CRABS•LOBSTER
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HEALTHY
JACK OF ALL TRADES
Theaccidentalvegan Jane Pikett dips her toe into veganism
S
o, here’s a thing – vegan food. Increasingly, I am cooking it at home because #1 Son and his girlfriend have skipped from vegetarian to vegan. In the process, they are that bit brighter-eyed, clearer-skinned, and springy in their step, so something’s good about it. I know it sounds exhausting, but once you’re into it, it’s pretty simple. I’m still doing meat and fish alternatives half the time, but the base cooking has largely become vegan – so no more butter and cream, which is a bit of a blow, but good for us I guess. I can’t get away with nut milks in tea, but you can get used to drinking it black with lemon, and non-dairy ‘butter’ is all wrong on toast, but some of them cook okay. Much of the shop-bought vegan ‘cheese’ is inedible, but there are notable exceptions, and there have always been a lot of mung beans,
chickpeas, lentils and coconut milk in our house, so a good deal of our diet is accidentally vegan anyway. After a particularly stressful few days at work the aforementioned vegan son and girlfriend declared they were taking me out for dinner. "You seem to have had a busy few days,’ said sensitive son, presumably prompted by the cast iron frying pan which had flown perilously close to his head soon after I’d returned from work the previous evening to find the kitchen had turned into the set of The Young Ones. Thus, I was whisked off to Newcastle’s Pink Lane and The Bohemian veggie/vegan kitchen. And it was lovely! I know this because we had nine tapas dishes, a couple of sides and a couple of puddings, plus lovely chats with the staff and even the lady who makes the vegan cheese, who just happened to drop by. The biggest revelation - jackfruit. Who knew that you can substitute something called jackfruit for pulled
duck and serve it up with pancakes, cucumber, spring onion and hoi sin sauce and it would be every bit as good as the non-vegan Chinese version round the corner in Stowell Street? Yes, I know how ridiculous that sounds - a fruit pretending to be a duck - but we loved it so much, we had two lots. It’s my new favourite thing and jackfruit our new musthave kitchen ingredient. Google it everyone's using it and I am beyond off-trend to have missed it! What else did we like? The vegetable spring rolls were pleasingly crisp, and the quesadilla very good, complete with its vegan cheese (again, a revelation). I didn’t like the pretend mozzarella on the caprese salad, but the kids did, and the no-egg onion rings were a crisp, class act. There was a cheesecake without cheese for afters and a cherry doughnut with a surprisingly good non-dairy custard. No-one’s saying you have to be vegan, and if you do dip your toe in
The Bohemian, Pink Lane, Newcastle NE1 5DW, tel 0191 261 5423, www.iloveboho.co.uk
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I think the trick is to suspend any expectation of what you're eating being the same as non-vegan food. The Bohemian is a non-scary place to start, with its welcoming people who are happy to take daft questions from novices about jackfruit and vegan cheese. You could also dip your toe in at the excellent Painted Elephant in Newcastle city centre, the Sky Apple Café in Heaton, and Tea Sutra, again in the city centre. Oh, and that vegan cheese they use at The Bohemian is supplied by Tyne Chease and is handmade in Northumberland by lifelong vegan Ami Tadaa (another one with clear skin, bright eyes and a spring in her step, so it’s obviously doing her good) and you can get it online, so you can experiment all you like. I’m going to feature Ami in this magazine soon. In the meantime, the kids and I are tasting a lot of shop-bought vegan dairy alternatives – some great, some inedible, but all part of life’s great culinary adventure.
HEALTHY
TRY IT –
SOME VEGAN ALTERNATIVES It doesn't hurt anyone to lay off the animal products now and again, but how to start? Try these hacks to get you started... • Substitute jackfruit for meat or fish - buy it in tins, drench in the best quality BBQ or hoi sin sauce you can find and a little water, cook and shred • Instead of whipped cream refrigerate coconut milk overnight and whip it up • Use hummus or avocado instead of mayo in sandwiches • In baking, you can substitute each egg with half a mashed banana • Japanese miso is a wonderingredient – use it instead of salt and cheese in pestos and soups (always add at the end of cooking as heating it can kill its good enzymes) • Replace the meat/fish element of your dish with a cauliflower steak pan-fried with ginger, turmeric and cumin • All vegan: Oreo cookies, Marmite, Jacob’s Cream Crackers, Metcalfe’s Skinny Popcorn, Fry’s Chocolate Cream
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KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!
TEATIM E
BOWLED OVE R We love the retro feel of this Jansen & Co sugar bowl, milk jug, and tea pot, £15.95-£44.95 at Stangers, Brentwood Avenue, Jesmond Newcastle, NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk
THE BEE’S KNE ES Cake making is extra pleasurable with this gorgeous Mason and Cash bowl, £4.50, and ceramic measuring spoons, £13.95 at Bradley Gardens, Sled Lane, Wylam, NE41 8JH, tel 01661 852 176 www.bradley-gardens.co.uk
MASH UP
Harvested from the diverse landscapes of Tyne and Wear, Northumberland and the shores of Loch Riddon, Scotland, The Travelling Bee Company wildflower honey is natural, unprocessed and £5.95 at Brocksbushes, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk
BIG BREAKFAST
Who knew a potato masher could be so funky? Not us, until we found this bad boy, £8 at Corbridge Cookshop, Middle Street Corbridge, NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk
Taste the good life with this Yokenthwaite Farm nutty spelt granola, oaty porridge and nutty granola, £1.50£5.25 at Happy Organic, Front Street, Cleadon, Sunderland, SR6 7PG, tel 0191 536 3623, www.facebook.com/HappyOrganicNE
THE BLU ES Enjoy a little nostalgia with these G Green Cornishware jugs, £22-£29 at the fantastic vintage emporium Vintage at the Tower, Hill Street, Corbridge, tel 01434 632 186, www.facebook/ VintageAtTheTower
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KITCHEN KIT HOT SHOT
This Aeropress coffee filtration system is a winner for £23.95 at Pumphreys, Newcastle and Blaydon, tel 0191 414 4510 www.pumphreys-coffee.co.uk
POP!
THE CRU NCH
Your after-dinner coffee is so much better with this Ameretti del Chiostro, £2.99 and £4.75 at Country Barn, Widdrington Farm, Widdrington Morpeth, NE61 5EA, tel 01670 760181, www.thecountrybarn.co.uk
HOT NEWS Fright night? Try this Grim Reaper dark chilli chocolate, £3.95 at Dene’s Deli, Jesmond Road Newcastle, NE2 1LD, tel 0191 281 8200, www.denesdeli.com
MUCHO GUSTO We like this Gusto raspberry balsamic, chilli & garlic, and honey & mustard dressings, £3.85 each at North Acomb Farm Shop Stocksfield, NE43 7UF tel 01661 843 181 www.northacomb.co.uk
Treat yourself to this Greys and Feather ‘Drink Me’ charm Prosecco, £9.50 at The Deli Around the Corner, Hotspur Street, Tynemouth NE30 4EE, tel 0191 259 0086, www.thedeliaroundthecorner.co.uk
TOP TIPPLE SMOKIN!
You don’t get much more classy than this Clos Martin Armagnac pack, £49.99 at Carruthers & Kent, Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818, www.carruthersandkent.com
Enjoy this Boulevard Creative Cuisine North Shields smoked lemon oil, chilli oil, pepper oil £6.89, chilli smoked salt £4.89, and pink peppercorns £5.69 at Blagdon Farm Shop, Milkhope Centre Berwick Hill Road, Seaton Burn, Newcastle, NE13 6DA tel 01670 789 924 www.theblagdonfarmshop.co.uk
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KITCHEN KIT PEACHY! This Van Nahmen peach syrup is perfect for bellinis and is a steal at £2.50 at Il Piccolo St Helen’s Street, Corbridge NE45 5BE, tel 01434 634 554 www.ilpiccolo.co.uk
RAW FOOD
How stylish are these Garden Trading raw granite salt and pepper pots, £12 at Boda, Whitley Road, Whitley Bay, NE26 2NE tel 07542 244 716, www.bodahome.co.uk
CHE ESY DOES IT
GLAZED OVE R Every store cupboard should be equipped with this Seggiano super dense balsamic glaze and organic chilli balsamic condiment, £9.45 at Daniel Farm, Sled Lane, Wylam, tel 01661 853 849, www.facebook/ danielfarmwylam
IT’S ALL POR K
Share your pint with a pack of these hand-cooked pork scratchings, £2.15 at Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley Consett, Co Durham, DH8 9EW, tel 01207 592 059 www.knitsleyfarmshop.co.uk
UPSCALE Add a touch of class to your kitchen with these Kitchen Kraft Living Nostalgia scales, £29.99 at La Cookshop, Milkhope Centre, Berwick Hill Road Seaton Burn, Newcastle NE13 6DA, tel 01670 789 142 www.lacookshop.co.uk
Explore the taste of Weardale cheese in Brie de Weardale, Weardale, and Prince Bishop, £18.75 per kilo at Broomhouse Farm Witton Gilbert, Co Durham, DH7 6TR, tel 0191 371 8382 www.broomhousedurham.co.uk
SWE ET! We love this top-quality Davenports chocolate, £5.95-£11.99 at Corbridge Larder, Hill Street Corbridge, NE45 5AA tel 01434 632 948 www.corbridgelarder.co.uk
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BY THE BAY This extra virgin garlic and bay leaf olive oil is traditionally produced in Portugal and imported especially, £10 at Rural Products www.ruralcountry.uk
KITCHEN KIT
GIN, GIN! It would be rude to leave this Warner Edwards gin in rhubarb, dry and sloe varieties in the shop, £34.99-£41.99 at Sunnyhills Farm Shop South Road, Belford, NE70 7DP, tel 01668 219 662 www.sunnyhillsfarmshop.co.uk
Welcome to
TEA UP! All things tea are on offer, including this Caked Tea Bangdong High Mountain Pu’er, Shou Mei Organic White Tea, and Gold Horse Stuffed Tangerine, £9.90-£22.50 at Sutra Tea, Clayton Road, Jesmond Newcastle, NE2 4RP www.teasutra.co.uk
– Great Beer – Great Food – – Great Music – Great Company – The Exchange, Howard Street, North Shields NE30 1SE
Tel: 0191 2584111 gerry@beldons.co.uk
IN A PIC KLE The Last Days of the Raj
Enjoy the tastes of Hadrian’s Wall country with this ratatouille chutney, ginger marrow chutney, spiced green tomato chutney, and chunky courgette chutney, £5.95 each at Vallum, Military Road East Wallhouses, Newcastle NE18 0LL, tel 01434 672 360 www.vallumfarm.co.uk
SHI NE! Every kitchen needs these traditional Italian aluminium storage tins in four sizes for biscuits, sugar, coffee or tea, £9.50 each at RE, Bishops Yard, Main Street Corbridge, NE45 5LA tel 01434 634 567 www.re-foundobjects.com
Christmas & New Years Menu’s now available Christmas Day lunch - 5 courses for £29.95 per person New Years Eve - from £24.95 per person
01661 59 8181
01661 59 8484
Main Road, Dinnington Village, Newcastle Upon Tyne, NE13 7JS www.thelastdaysoftheraj.co.uk eat@ldraj.com
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SUMMER IN THE CITY Malmaison on Newcastle's Quayside launched its new food and drink menus showcasing dishes from its Ă la carte, afternoon tea and cocktail menus with cocktails and live music.
GONE FISHING Newcastle Quayside’s newest restaurant, The Jolly Fisherman on the Quay, welcomed guests to its official launch party for food and live acoustic music. The venue is owned by David Whitehead, who is also the face behind The Plough Hotel in Alnwick and the original Jolly Fisherman pub in Craster. Jude Leitch and David Gourdie
Jolly Fisherman on the Quay owner David Whitehead, second right, and friends
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Jessica Hewison and Kiri Ham
Kylie Marti and Ian Ridley
Ashley Jones and Naomi Mcdiarmid
DINING OUT BLACKFRIARS RESTAURANT DABBAWAL
ESLINGTON VILLA
KARBON GRILL
Blackfriars Restaurant serves a locally inspired menu within a former medieval friary dating back to 1239. It was voted ‘Taste of England’ at the North East England Tourism Awards and on the menu you’ll find the very best of regional cooking styles. Enjoy an excellent value two-course lunch for £15 (three for £18), as well as an award-winning à la carte menu. Blackfriars also stages themed events and cookery courses in its Banquet Hall and Workshop and recently opened its sister restaurant, Hinnies on Whitley Bay’s seafront.
Dabbawal, winner of the Best Casual Dining Restaurant in the British Curry Awards 2015, brings the streets of Mumbai to its two Newcastle kitchens with street food ranging from beautifully balanced chaats to roomali wraps and unique tapas-style plates for sharing. The Chef’s Surprise Menu is a fabulous feast for just £21pp, while early bird and pre-theatre menus are just £12pp for two courses. Want to spice up lunch in the city? Pop in or order to takeaway noon-2.30pm.
Eslington Villa is set in two acres of beautiful gardens in a quiet leafy district of Low Fell. The award-winning restaurant enjoys an excellent reputation, and the terrace overlooking the gardens is the perfect place for pre-lunch or dinner drinks or al fresco dining. The kitchen team is lead by head chef Jamie Walsh and can tailor menus to suit any occasion. For further information on menus and forthcoming events visit: www.eslingtonvilla.co.uk
LOCATION: 69-75 High Bridge Newcastle, NE1 6BX, tel 0191 232 5133, and at Brentwood Mews Jesmond, NE2 3DG, tel 0191 281 3434, www.dabbawal.com
LOCATION: 8 Station Road Low Fell, Gatehead, NE9 6DR tel 0191 487 6017 www.eslingtonvilla.co.uk
Karbon Grill - Kitchen and Bar at the Hilton Garden Inn, Sunderland, offers a tempting selection of Pan-Amercian-inspired cuisine, in beautiful contemporary surroundings. New for summer, the Karbon Bar is now open all day, with an enhanced menu, featuring a fantastic array of new dishes. From cakes and snacks to afternoon tea, sandwiches and sharing platters, there’s something for everyone. To book or for more information call 0191 349 8500 or email karbongrill@hgisunderland.com
LOCATION: Friars Street Newcastle, NE1 4XN tel 0191 261 5945 www.blackfriarsrestaurant.co.uk
MCKENNAS
Far more than a theatre bar, McKenna’s serves a wide selection of tapas, weekly changing specials, tried and tested classics and gourmet sandwiches. McKenna’s also caters for a range of events in a beautiful location in the heart of the historic university campus. A family-run business, McKenna’s has a strong team of chefs and bar staff who are passionate about good food and make your visit a memorable one. Visit the website for opening times. LOCATION: McKenna’s at Northern Stage, Barras Bridge Newcastle, NE1 7RH www.mckennasat northernstage.co.uk
UNO’S TRATTORIA
MICHELANGELO’S
Michelangelos currently have three restaurants, each with their own identity but all of them with the same passion for providing a first-class dining experience. The restaurants specialise in fine, traditional Mediterranean dishes that have been tried, tested and enjoyed for years. There are daily specials boards, and real ale fans are catered for at the La Taverna bar, where there are always local real ales on tap and two real ciders. Enjoy rotisserie chicken with a Mediterranean twist as
LOCATION: Karbon Grill – Kitchen and Bar at the Hilton Garden Inn, Sunderland
well as tapas and burgers. The latest restaurant, Pieri in Ryton, specialises in Eastern Mediterranean cuisine. As well as serving exceptional food, the restaurants are neighbourhood venues where you can relax, share and enjoy each other’s company. Everyone is welcome and parties of all sizes and requirements are catered for. True Mediterranean hospitality and the warmest of welcomes, visit the Michelangelo’s family of restaurants – they’d love to see you.
LOCATION: Michelangelos/La Tavern: Stella Road, Ryton NE21 4LU, 0191 4132921. Pieri’s: Parsons Road, Ryton NE40 3RA, 0191 4136444, www.michelangelorestaurants.co.uk
Uno’s is a family-run restaurant which has been serving traditional Italian food since 1989. Daily blackboard specials, a lunch special menu and early evening menus compliment the a la carte pizza and pasta menu. Lunch special menu Mon-Fri 12pm-4pm, early evening menu Mon-Thu 4pm-7.30pm. Open Sun 12pm-10pm, Mon-Thu 12pm10.30pm, Fri & Sat 12pm-11pm. Happy Hour Pasta/Pizza £5.55 (excl. select dishes) Mon-Fri 12pm7pm Sat 12pm-5pm. Booking for Christmas & New Year. LOCATION: 18 Sandhill, Quayside, Newcastle, NE1 3AF Tel: 0191 261 5264 www.unotrattoria.co.uk
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BERRY NICE!
SUMMER BERRY CHARLOTTE RUSSE The perfect farewell for the last of the summer berries SERVES 6-8 INGREDIENTS
cut out and save
2 x 20cm round Victoria sponge cakes 500g fresh berries (strawberries, blackberries etc) 125g granulated sugar + 1tbsp 2 tbsp gelatine powder + 3tbsp water 3 tbsp lemon juice 24 (approx) ladyfingers 1 cup warm water 3 tbsp strawberry jam 600ml double cream 6 tbsp caster sugar
METHOD
If you’re making your own Victoria sponge (to the traditional recipe in two 20cm tins), do it now then set aside to cool. Put 350g of the berries and 125g sugar in a pan over a low heat and cook, stirring, until the fruit is soft. Create a purée by pushing the fruit through a sieve with the back of a wooden spoon. Set aside. Dissolve the gelatine powder in 3tbsp water in a small bowl, then set the bowl over a pan of simmering water, stirring continuously until the gelatine is completely smooth. Stir into the fruit purée with 2tbsp of the lemon juice and whisk over a medium heat. Remove from heat and set aside. Line a 20cm diameter, 8cm-9cm tall springform cake tin with clingfilm. Trim each Victoria sponge to about 18.5cm diameter and place one in the bottom of the springform tin. Trim a centimeter or so off the bottom of each ladyfinger (to square off the bottom of each) and stand each one cut-side down around the edge of the tin (so they snugly fill the gap between the edge of the sponge and the side of the tin). Make a simple syrup by combining a cup of warm water, 1 tbsp of the lemon juice and 1 tbsp sugar and brush ¾ of it over the cake
and the backs of the lady fingers in the tin. Now spread half the strawberry jam over the cake in the tin and set aside. Whip the cream with the caster sugar until thick. Set a quarter of the cream aside in the fridge to use later. Fold the fruit purée (when it has reached room temp) gradually into the remaining cream to create a mousse. Spread half the mousse over the cake layer in the
springform and top with the second sponge layer. Brush the sponge layer with the remaining simple syrup and spread with the rest of the strawberry jam, then top with the remaining mousse. Cover with clingfilm and refrigerate overnight. When ready to serve, top with the rest of the cream (piped if you wish) and the final 150g of fresh berries. Remove springform walls and clingfilm, and serve.
The next appetite is out in October. In the meantime, visit us at www.appetitemag.co.uk
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Discover a hidden gem in the Tyne Valley Bradley Gardens is a tranquil oasis and seedbed of inspiration. We invite you to browse plants in our nursery, find homeware and accessories in our shops, or sit, wander and enjoy seasonal food in our Glasshouse cafĂŠ.
Bradley Gardens Sled Lane, Wylam, Tyne & Wear NE41 8JH Tel: 01661 852 176
W W W. B R A D L E Y- G A R D E N S. C O. U K
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WWW.WDIX.CO.UK 1 Stirling Court, Eleventh Avenue North,Team Valley, Gateshead, NE11 0JF