ISSUE 40
www.appetitemag.co.uk
December 2016/January 2017
TICKLE YOUR TASTEBUDS...
s e p 30 fab reci
season's eatings! JOYEUX NOEL: JEAN CHRISTOPHE NOVELLI’S CHRISTMAS
inside Tips from our 10 chefs of Christmas // Bear Grylls’ sweet charity // The Grazer on game
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Christmas 2016
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 ponders the joys of Christmas in the kitchen. So what will you be serving? Until about two days ago, I was feeling just a little bit been there, done that about Christmas in the kitchen. Having enjoyed a, ahem, 'significant' birthday in the last couple of weeks, I found myself thinking that maybe I could just forget it this year in favour of a nice little package somewhere. Say Barbados. Or The Maldives. Somewhere they give you a sun lounger and a butler. Obviously, this is only in my dreams, so instead I've ended up doing what I always do and invited the world, his wife and their 16 children to join us for what seems like (and possibly is) every meal throughout Christmas and New Year. Obviously, considering my job, I do quite like cooking, and I have a husband who is very well trained in keeping the cook's Bloody Mary/G&T (depending on the time of day) refreshed, so things do get quite jolly. And this year is suddenly looking much brighter because I am now armed with secret culinary
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weapons provided by some of the best chefs in the region, which is making me inordinately happy. Truly, persuading a group of brilliant culinary brains to reveal their best Christmas cooking tips (see pages 20-23) has to be the best editorial decision I've made in 25 years. Who else is going to be serving up John Cairns' turkey kievs, eh? Well, he is, obviously. And probably quite a few readers. But still, I feel like I've been given the keys to a safe full of secrets. John Calton's scallop tartare is on the menu on Christmas Day, and Martin Charlton's fish chowder is on for Boxing Day. And when my guests ask me for the secrets of my culinary triumphs I will be blasé and declare, "oh, just something I learnt from one of my chef friends", which means I get to look like I know what I'm doing! Happy Christmas to me - Jane Pikett, Editor and to you!
appetite. TICKLE YOUR TASTE BUDS...
Editorial 01661 844 115
Jane Pikett - jane@offstonepublishing.co.uk
Advertising 01661 844 115
Joanne O’neil - joanne@offstonepublishing.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 6 FEED...BACK Food news and views
8 IT'S A DATE Foodie events across the region 10 BUTCHER George Payne's festive roast pork 13 FISH Simon Walsh's creamy haddock omelette 14 KITCHEN GARDEN Vicky and co break the ice 18 REVIEW Lord Crewe Arms, Blanchland 20 CHRISTMAS ESSENTIALS 10 top chefs share their festive secrets 24 CONTINENTAL Jean Christophe Novelli's Christmas 28 THE GRAZER Anna's potted pheasant 30 KITCHEN KIT Kitchen essentials and foodie gifts 34 ON TOUR We take a trip to the North Tyneside coast 40 HAMMIN' WITH YOU Meat curing secrets in Wark 42 HONEY BEAR The local honey maker who's got Bear Grylls to back his charity brand
46 JUST DESSERTS Mehdi Amiri's blackberry celebration
Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Nicky Rogerson www.nrphotography.co.uk Peter Skelton www.photo-psp.co.uk
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CLUB
Christmas at Blagdon
free range turkeys and rare breed beef from our own farm • Succulent Taste Award winning dry cured gammon - Perfect for boxing day • Great • Delicious party food freshly made in our farm shop kitchen and trimmings, chocolates and chipolatas, hampers and hams • Trees Geese, guinea fowl and the biggest selection of game in the region • From ourducks, farm, freshly picked vegetables delivered straight from the field •
All you need for a delicious Christmas 16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, Newcastle upon Tyne. NE13 6DA. Open: Tues-Sat 10-5, Sun 11-4, Open Mondays in December Tel: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Also in Fenwick Food Hall, Newcastle 0191 232 5100 E: blagdonatfenwick@outlook.com
VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS
COMPLIMENTARY WINE AT ESLINGTON VILLA appetite readers can enjoy a complimentary bottle of house wine at Eslington Villa. Available with lunch, earlybird or dinner. Offer available January 4-February 28, 2017 (excluding Valentine’s Day).* Eslington Villa, Station Road, Low Fell, Gateshead NE9 6DR, tel 0191 487 6017 www.eslingtonvilla.co.uk
FESTIVE CREAM TEA JUST £6.50 AT CAFÉ DES AMIS Café Des Amis, Morpeth is offering appetite readers a fabulous Festive Cream Tea of sandwiches, cake or cream scone and tea or filter coffee for just £6.50 until January 31, 2017.* Café Des Amis, Newgate Street, Morpeth, NE61 1BE tel 01670 505 483, www.facebook.com/Café-Des-Amis
FREE GLASS OF PROSECCO WITH AFTERNOON TEA AT VALLUM Vallum, the foodie gateway to Hadrian’s Wall, is offering appetite readers a complimentary glass of prosecco with afternoon tea in the Tea Room until January 31, 2017.* Vallum, Military Road East Wallhouses, Newcastle, NE18 0LL, tel 01434 672 323 www.vallumfarm.co.uk
LUNCH AND FIZZ JUST £21 AT BLACKFRIARS 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
Blackfriars Restaurant, Newcastle is offering appetite readers its fab three-course lunch with a glass of fizz for just £21pp Jan 3-Feb 28, 2017. Available with the North East-inspired lunch menu Monday-Friday.* Blackfriars Restaurant Friars Street, Newcastle, NE1 4XN tel 0191 261 5945 www.blackfriarsrestaurant.co.uk *On production of this magazine or a print-out of the offer from www.appetitemag.co.uk
CLUB
SIMPLY NOVELLI JUST £10 Treat yourself to a copy of Jean-Christophe Novelli’s fantastic book Simply Novelli for just £10 + P&P (RRP £20). To order your copy, go to the website and use the code APPETITE2016. Offer available until January 31, 2017. It's the perfect Christmas present! www.relishpublications.co.uk
FREE SALAD BOX AT PAN ASIA The fabulous Pan Asia in Tynemouth is offering appetite readers a free small salad box with every hot meal for two until January 31, 2017.* Pan Asia, Front Street, Tynemouth, NE30 4BX tel 0191 908 3959, www.facebook.com/Pan-AsiaDelicatessen-Gourmet-Store
CELEBRATE WITH A BOTTLE OF PROSECCO AT HINNIES Hinnies, Whitley Bay is offering appetite readers a bottle of Prosecco with a three-course weekday lunch until Jan 3-Feb 28, 2017. Available Tues-Fri lunchtimes, minimum of 5 people.* Book in advance. Maximum one bottle of prosecco. Hinnies, East Parade Whitley Bay, NE26 1AP, tel 0191 447 0500, www.hinnies.co.uk
FREE FIZZ AND WINE AT THE JOLLY FISHERMAN ON THE QUAY
winter wonderland... Whatever the season, you can enjoy a warm welcome in the Parlour: relax on comfy sofas beside our log burning stove and enjoy homecooked food and warming drinks.
A WARM WELCOME • DELICIOUS JERSEY ICE CREAM PRE-SCHOOL PLAY AREA • WHOLESOME HOMECOOKED FOOD GIFTS AND PRODUCE • UNPASTEURISED MILK
The Jolly Fisherman on the Quay, Newcastle is offering appetite readers a free glass of fizz with Christmas party bookings throughout December and January. Or you can enjoy a free bottle of house wine for two diners in January (excluding NE1 Restaurant Week, min. 2 courses). Jolly Fisherman on the Quay Quayside, Newcastle, NE1 3DH, tel 0191 261 7011 www.jollyonthequay.co.uk
FREE ORGANIC VEG BOX The Deli Around the Corner, Tynemouth is offering appetite readers who order three organic veg boxes their fourth free from January 4-31, 2017.* The Deli Around the Corner, Hotspur Street, Tynemouth, NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner.co.uk
Monday closed, Tuesday - Sunday 10am-4.30pm Closed 1st - 13th January Wheelbirks Farm, Stocksfield, Northumberland NE43 7HY Tel: 07717 282014 email:theparlour@wheelbirks.co.uk www.wheelbirks.co.uk
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FEEDBACK
FEED...BACK! For all your Autumn and Festive Season Foods.
Email your recipes, feedback and foodie news and you might just pop up on this page. Fame at last! Email editor@appetitemag.co.uk Tweet @appetitemaguk Facebook /appetitemaguk
BEAIG
Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year.
T!
• Fully stocked butchery counter • Cooked Pies • Pork Pies • Local & Continental Cheeses • Quality fresh fruit and veg • Hampers • Christmas Preserves and Condiments • Foodie Stocking Fillers • Christmas Ale Packs • Gift Vouchers
We look forward to seeing you at Knitsley. Turkey’s and Christmas meats available to order or fresh from the butchery counter.
Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 10am til 5pm • Sun ~ 10am til 4pm See website for Christmas Opening | Tel: 01207 592059 | www.knitsleyfarmshop.co.uk
FESTIVE ROAST LAMB Tired of turkey? Ring the changes this holiday season with roast lamb
Vintage Style Tea Rooms Serving a selection of loose leaf teas, coffee, milkshakes, sandwiches, lite bites, homemade cakes and much more. Dogs Welcome.
Open Mon-Sat 9am-5pm
Festive Afternoon Tea Monday 19th Dec - Friday 30th Dec - 3pm only Booking essential! £25.00 for 2 people with a glass of mulled wine or Prosecco or £35.00 for 2 people with a bottle of Prosecco
2 Cattle Market, Hexham NE46 1LS Tel:
01434 604552
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Ingredients 1 boneless shoulder of lamb 1 head garlic ½ bunch rosemary 2 peeled carrots, halved 50ml olive oil sea salt and pepper 400g whole shallots, peeled 20g tomato purée pinch of flour 1 litre chicken stock Method Get your butcher to take out the bone of the shoulder but give it to you to use in the pan when roasting the meat (it’ll make for a fab gravy). Preheat the oven to 160C/Gas3. Go over the joint and remove any large fat deposits or unsightly skin then stab several times over with the tip of a small sharp knife and
insert ½ clove garlic and a little sprig of rosemary per incision. Place the bone in a roasting tray and rest the meat on top of the bone. Add the carrots, drizzle over the olive oil and season with sea salt and pepper. Cover with foil and place in the oven for 4-5 hours. After 3 hours, throw in the peeled shallots and remove the foil. When the meat is cooked, remove everything from the tray and set aside to rest. Put the tomato purée and flour in the cooking tray and place over a medium heat, stirring, for 2 mins to cook out the flour. Add the stock and bring to a boil then strain through a very fine sieve into a clean pan. Place pan on a medium heat, bring back to the boil and season. Carve the lamb onto a warm serving dish, place the shallots around and put the gravy in a sauce boat. Serve with green vegetables and potatoes.
FEEDBACK
Friendly, family run Italian Restaurant
CONGRATS! Congrats to Café Des Amis in Morpeth, which has been Highly Commended in the Independent Retailer of the Year category at the Heart of Morpeth Business Awards. Cafe Des Amis, Newgate Street, Morpeth, NE61 1BE tel 01670 505 483, www.facebook.com/Café-Des-Amis
HIDDEN GEM
PARTY MENU
£25
WILLIE GUITAR WATSON FREE LIVE MUSIC
RESTAURANT
17 DEC
a fresh, seasonal A La Carte menu; Early Bird - Wed-Thurs 5.30-7; 2 course lunch menu £10.95
FOODIE SURFING
DELICATESSEN
Ice Cream Parlour, craft beers, superb selection of antipasti, wines. Food to take home.
We popped into the new Blue Stone Tea Shop - named for a local landmark we’re told - the other week. On the corner of the Market Place in Crook, this fab little café-come-gift shop is perfect for breakfast or festive afternoon tea - served Dec 19-23. Blue Stone Tea Shop, Commercial Street, Crook, Co Durham tel 01388 768 754, www.facebook. com/thebluestoneteashop
If you find yourself looking for Northumbrian foodie inspiration check out the Northumberland Eats website. It’s full of ideas for eating out, experiencing the wealth of local produce the county has to offer, and events and festivals coming up. www.northumberlandeats.co.uk
TOP TWEETs!
Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli Il Piccolo At Corbridge
www.ilpiccolo.co.uk
A TASTE OF PORTUGAL THIS CHRISTMAS..
Our pick of the last month on Twitter
Dabbawal (@dabbawal): Vanilla and lychee cheesecake from the Dabbawal Festive Feast - available now, people!
STUZZICO WINE BAR
Tapas, Fine Wines, Italian Beers, Aperitivi and Liqueurs. Music Events.
Hadrian’s Tipi (@HadriansTipi): We are in full swing until 1am so pop by and have tipi tipple by the fire
Rural Deluxe starting from £59.99 • Presunto whole leg • Oak smoked chourizos • Black pudding sausages • Oak smoke pork belly
• Pork loin • Bacalhau (salted dried cod) • Chilli pickles • Cold press extra virgen oils
• Arabica grounded coffee • Wild honey • Pink Port • Ruby Port
RURAL PRODUCTS IS A SPECIALIST BRAND OF FARM PRODUCTS
Blagdon Farm Shop (@blagdonfarmshop): Christmas fairies hard at work making mince pies and hampers for our Christmas Fair @VisitNland @appetitemaguk
TheCycleHub (@The_Cycle_Hub): Hot off the press! Enjoy your quenching beverage with the latest stimulating read. Thanks @the_Crack @NGinitiative & @appetitemaguk
You can even visit our shop at 281 Westgate Road, Newcastle upon tyne, NE4 6AJ | Tel: 0191 4475060 www.ruralcountry.uk
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Christmas & New Year at
Ryton
IT'S A DATE!
CHRISTMAS FAYRE 1 COURSE £12.95 | 3 COURSES £21.95
OPEN BOXING DAY & NEW YEARS DAY - serving Sunday Lunch Now Booking Weddings & Bespoke Functions Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921
DATE: JANUARY 16-22
NE1 Newcastle Restaurant Week is back January 16-22 with more than 100 restaurants in the city centre serving up special Restaurant Week menus for just £10 and £15 throughout the week. Book early - it's one of the busiest weeks of the year. www.getintonewcastle.co.uk/ ne1-events/restaurant-week
co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *
www.michelangelorestaurants.co.uk
NEWCASTLE RESTAURANT WEEK
NEWCASTLE CHRISTMAS MARKETS
DATE: UNTIL DECEMBER 18 Need a crafty gift for a loved one or on a mission to eat your body weight in Turkish Delight? Head to Newcastle’s Christmas markets. From December 12-18, stallholders are offering up crafts and festive favourites alongside artisan food and drink in the heart of the city. Grey Street, Grainger Street and Grey's Monument www.newcastle.gov.uk
BUCKS FIZZ BRUNCH
DATE: CHRISTMAS EVE
Your local specialist cook and home store. Everything you need for food preparation through to food presentation, glassware and culinary gifts. Find the perfect Christmas gift at Stanger’s Cookshop, your local specialist cookware supplier.
LITTLE MONKS’ COOKERY CLUB DATE: DEC 29
Need something to entertain the kids between Christmas and New Year? Enrol them in this cookery workshop for children aged 7-10. It's £35pp per day or £60 for two consecutive days including lunch, 10am-3pm. Friars Street, Newcastle NE1 4XN, tel 0191 261 5945 www.blackfriarsrestaurant.co.uk
Here at appetite HQ, we generally feel the need for a little pick me up to kick off Christmas Eve, and The Factory Kitchen at The Biscuit Factory has just the thing. It’s serving up a special Bucks Fizz Brunch on Christmas Eve, which forms part of the gallery's wider Festive Weekends programme of maker demonstrations and local gift sellers. Hic! Stoddart Street, Newcastle NE2 1AN, tel 0191 261 1103 www.thefactorykitchen newcastle.com
FESTIVE NIGHTS OUT DATE: THROUGHOUT DECEMBER 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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There are festive nights out throughout December at The Exchange, North Shields where Beldons serves up fantastic pre-show food and drinks. Events include Christmas Comedy with Mike Milligan and Ben Crompton (Dec 16), a Sing Theatre Christmas Concert (Dec 18) and a Tyne Idols Xmas Party (Dec 21). See Facebook for full listings. Howard Street, North Shields, NE30 1SE, tel 0191 258 4111
STARTERS
Broom House Farm
FOOD, FARMING & FUN
FARM SHOP We breed, rear and sell our own well hung pure Aberdeen Angus beef, lamb, mutton, Saddleback pork, ham, bacon and gluten free burgers & sausages . Come and look at our amazing meat display in the Farm Shop. Fantastic turkeys, poultry and everything you need for the perfect foodie Christmas.
CHRISTMAS ORDERS NOW BEING TAKEN!
SPICE OF LIFE
Pan Asia - the new deli and takeaway run by Anjana Doshi in Tynemouth - is now serving up fab Christmas hampers. The range includes a cook's starter kit with recipe books and essential ingredients, and gift hampers with teas and coffees from Asia and speciality bespoke Asian-flavoured chocolates made by local chocolatier Gareth James. Pan Asia also offers the wonderful tastes of Singapore, Korea, Thailand, India, Myanmar, Vietnam, Indonesia and Malaysia every day. Front Street, Tynemouth tel 0191 908 3959, www.facebook.com/Pan-Asia-Delicatessen-Gourmet-Store-673428182832759/?hc_ref=SEARCH
COFFEE SHOP Delicious cakes and freshly ground coffee. English breakfasts, Tasty Snacks and Traditional Sunday Roasts, made with scrumptious ingredients from our butchery.
OPEN EVERY DAY! 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
SITUATED ON THE NORTH WEST CORNER OF CROOK MARKET PLACE, COUNTY DURHAM
The Blue Stone Tea Shop
FRYING TONIGHT...
Tynemouth’s Longsands Fish Kitchen has been named among the top three fish and chip shops in the UK, just 15 months since chef Simon Walsh - our very own columnist - opened the doors. Very much more than ‘just’ a fish and chipper (though it does the UK’s favourite seaside dish very well indeed) Longsands has made it to the final three in the 2017 National Fish and Chip Awards organised by Seafish and Simon and the team will be frying for glory in the race to bag the Best Newcomer Award in the New Year. Front Street, Tynemouth, NE30 4DZ tel 0191 272 8552, www.longsandsfishkitchen.com
Hosts David and Paul achieve a high standard of their home-made breakfasts, morning coffee, lunches and traditional afternoon teas, consisting of a range of freshly cut sandwiches, cakes and scones served together with a pot of tea or barista coffee. Elegant surroundings are complemented by a gift shop Child friendly & disabled access CHRISTMAS AFTERNOON TEA - throughout December - booking advised CHRISTMAS LUNCH - 12-16th & 19-23rd December - booking advised 5-6 COMMERCIAL STREET, CROOK COUNTY DURHAM DL15 9HP TEL: 01388 768754 MON 9-3, TUES,THUR & FRI 9-4, WED 9-1.30, SAT 10-3 SUN CLOSED
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THE BUTCHER CELEBRATE IN STYLE THIS NEW YEAR’S EVE Toast the end of 2016 with our head chef’s exquisite tasting menu, accompanied by delicious canapés and Champagne served in The Biscuit Factory art gallery. Arrivals from 5pm, with dinner served 6pm-8pm. Restaurant closes at 11pm.
SLOW-ROAST SHOULDER OF PORK
With something that little bit different in mind this Christmas, perhaps to supplement the traditional roast turkey, try this slow-roast shoulder of pork for a no-fuss meal ideal for entertaining. It will satisfy friends and make lovely leftovers for cold meals and sandwiches too - a real bonus and time-saver over the festive season. George continues to source his pork from renowned local native and rare breeds specialist producer, Tom Burn, of Holy Island. Serves 10 Ingredients 4kg boneless pork shoulder joint, rind on and scored 12 garlic cloves 2 tbsp paprika 100ml vegetable oil juice 3 lemons 4 large potatoes halved
Tasting menu £65pp Tasting menu & flight of wine £85pp
WWW.ARTISANNEWCASTLE.COM
FESTIVE FOOD & FUN AT VALLUM
BUTCHER
Method The day before cooking, pat dry the pork with kitchen paper. In a food processor, mix together the garlic, paprika, oil and lemon juice with 1tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hours. Heat oven to 150C/130C fan/ Gas2. Place potatoes in a large
roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any remaining marinade with 300ml water, cover with foil and cook for 5 hours. Remove the foil and increase oven to 180C/Gas4. Cook for 1 hour. Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take two forks and slowly pull the meat apart. You can cut the pork into hunks if you choose, but we prefer it all in stringy bits, ready to go with whatever accompaniments you choose. Any leftovers can, of course, be used for other meals.
George Payne is one of celebrity chef Rick Stein’s Food Heroes and is a founder member of the national Butchers Q Guild, which represents leading independent meat retailers. Q Guild members are officially recognised as being among the best butchers in the UK. www.georgepaynebutchers.co.uk Come and enjoy our special Festive Fridays experience throughout December. We have put together a special menu served in our restaurant which includes feasting boards, seasonal veg picked fresh from our garden, Christmas cocktails, and flaming puddings – Vallum style! Open for lunch 12-2.30pm and dinner from 6pm on Fridays 9th, 16th, 23rd December New Year’s Day - come and join us to blow the cobwebs away or have hair of the dog! Our restaurant will be open for Sunday lunch from 12noon-4pm
For details and bookings tel: 01434 672 323 email: info@vallumfarm.co.uk | www.vallumfarm.co.uk Military Road, East Wallhouses, Newcastle upon Tyne. NE18 0LL
@vallumfarm
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/vallumfarm
AWARD WINNING FARM SHOP & TEA ROOM
BUTCHERY:
• Christmas Meat Hampers. Starting from £29.99 (order now to avoid disappointment) • Order your Free Range Turkey • Ask about our 3 Bird Roast Speciality (Duck inside a Goose inside a Turkey) • Daniel Farm Venison & homemade game pies
TEA ROOM:
• Christmas lunches available throughout December - Booking required! • Breakfasts, daily specials, homemade sandwiches and cakes and afternoon teas
FARM SHOP:
• A selection of jams, chutneys, beers, wines and much more. • Bespoke Gift Hampers made to order • Gift Vouchers Available
Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 01661 853849
The Award Winning FamilyRun Coffee Shop and Bakery! CAFE • BISTRO • SUNDAY LUNCH • BREAD BAKING PRE-ORDER CHRISTMAS CAKES, CHRISTMAS PUDDINGS AND DESSERTS
NEW YEARS EVE CELEBRATION NIGHT
5 Course Menu only £55 per person
AFTERNOON TEA & BREAD BAKING COURSES GIFT VOUCHERS AVAILABLE 101 Durham Road, Blackhill, Consett DH8 8RR
T: 01207 501100
Open Mon- Sat 9-4.00, & Sun 12-4.00
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THE COOKSHOP HAS EVERYTHING YOU NEED TO PREPARE FOR THE FESTIVE SEASON...
STARTERS
TO THE CASTLE From roasting tins, pudding bowls, cake boards, home baking to food preserving, jam making and storage and much more! Stockists of: Stellar Cookware, Silverwood, Aga, Sophie Allport & Wrendale. CORBRIDGE COOKSHOP (J F Walton & Son) 15 Middle Street, Corbridge, Northumberland NE45 5AT Open: Mon-Sat 9am-5pm, Sun 12-4pm 01434 632582 | www.corbridgecookshop.co.uk
Congratulations to the owners of the gorgeous 14th Century Pele Tower in Corbridge, which is now open as an events venue having been beautifully restored. The Grade I-listed property has been transformed by new owners Shaun and Jane Cutler, who have installed a funky steel and glass gallery to the previously missing third floor to create a stunning events space. With a maximum capacity of 50, it’s certainly intimate, and it retains almost all of its original features and character. We’ve already been along to be treated to Vallum canapés and fizz, and we’re dropping by for a gin tasting with Bin 21 and Hepple Gin in December. It’s a tough job, but..! Market Place, Corbridge, NE54 5AW tel 01434 632 905, www.thepele.com
Twist and shake
YOUR ONE STOP FESTIVE BIRDS & MEAT SHOP
What could be better than festive-themed cocktails and stunning artwork? Artisan, located in The Biscuit Factory – the UK’s largest arts, craft and design gallery – has created a new cocktail list for the winter months with in-house mixologist Lauren McKirdy shaking up classic Kir Royales and perfect Manhattans plus special creations from Southern Sweet Tea and Butterscotch Daiquiri to Apple and Pear Crumble. That’s us, propping up the bar… Stoddart Street, Newcastle, NE2 1AN, tel 0191 260 5411 www.artisannewcastle.com
Order Forms available in the shop or download from our website
The best Free Range Organic Birds that money can buy direct from NORTHUMBERLAND POULTRY Back by popular demand - Payne’s Festive Hampers LAST DATE FOR CHRISTMAS ORDERS THURS, DEC 15TH 27 Princes Road, Brunton Park, Gosforth NE3 5TT
Tel: 0191 236 2992 Ask about our FREE local delivery service
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© Sean Elliott
Fish 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. Front Street, Tynemouth NE30 4DZ, tel 0191 272 8552 www.longsandsfishkitchen.com
(Est 1978)
CHRISTMAS AT NORTH ACOMB
FISH!
FREE RANGE TURKEYS, GEESE, DUCKS & CHICKENS, ABERDEEN ANGUS BEEF, HOME CURED GAMMON, PORK & LAMB AND A FULL RANGE OF GAME. Orders now taken for Christmas & New Year Don’t forget our scrumptious selection of mince pies, Christmas cakes and puddings plus lots more.
GIFT VOUCHERS & HAMPERS AVAILABLE
Stocksfield, Northumberland NE43 7UF • www.northacomb.co.uk Tel: 01661 843181 • Open Times: Closed Mon, Tues-Sat 9.30am 5pm, Sun 9.30am-1pm AWARD WINNING FARM SHOP
GLAZED SMOKEDHADDOCK OMELETTE WITH NORTHUMBERLAND CHEESE SERVES 6 Ingredients 600ml whole milk 600g natural smoked haddock (boneless) 60g unsalted butter 40g plain flour 10 medium eggs 180g Original Northumberland Cheese, grated 3 tbsp chopped fresh chives 6 tbsp hollandaise sauce salt and pepper Method Put the milk in a saucepan over a medium heat and bring to the boil. Add the haddock to the milk, turn off the heat and cover the pan with clingfilm to allow the haddock to poach for 10 mins. After 10 mins, remove the fish from the pan, reserving the milk to make the sauce. Flake the fish into large pieces and set aside.
Melt 40g of the butter in a saucepan then stir in the flour and cook, stirring, over a medium heat for 3 mins. Gradually pour the milk onto the flour and butter mix, whisking until you have a smooth sauce. Preheat the grill to high. Whisk the eggs and season. Melt the remaining butter in a 30cm nonstick frying pan over a low heat. Pour in the whisked eggs and cook slowly over the low heat for a couple of mins until a nice omelette starts to form. Remove the pan from the heat, gently stir in the haddock and chives and cover with half the cheese. Mix the hollandaise with 8 tbsp of your white sauce and pour over the top of your omelette, making sure the surface is covered, and sprinkle on the remaining cheese. Glaze under the grill until golden. Serve with a nice green salad.
Festively French... Savour the great tastes of France this Christmas
Special set Christmas menus Lunch - 3 course £19.50 Evening - 3 course £20.50 Monday - Friday
4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk
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dig this VICKY’S GAR DE N
Enjoy Our Fabulous Heated Outdoor Conservatory & Coffee Garden Serving a wide range of delicious home cooked cakes, a variety of flavoured scones, quiches, bespoke sandwiches, soup and daily specials.
Enter as a stranger...leave as a iend! 52 Newgate Street, Morpeth NE61 1BE | Tel: 01670 505483 Open: Mon-Sat 9.30am-4pm
A one stop shop for all your Christmas needs... H O M E BAKE D C H R I STMAS CAKE S, M I N C E P I E S, STU FFI N G A N D O TH E R D E L I C I O U S C H R I S T M A S G O O D I E S R E Q U I R E D F O R Y O U R TA B L E . CHRISTMAS POULTRY AVAILABLE TO ORDER.
COME ALONG TO OUR CHRISTMAS TASTING WEEKEND ON SAT 10TH & SUN 11TH DECEMBER TO TRY YOURSELF.
T H E FA R M S H O P A N D TE A R O O M I S O P E N E V E R Y D AY F R O M 9 .3 0 A M.
C H E C K O UT TH E W E B S ITE F O R M O R E I N F O R M ATI O N: W W W.B R O C K S B U S H E S.C O.U K C O R B R I D G E, N O RTH U M B E R L A N D N E43 7U B TE L: 01434 633100 E M A I L: C A R O L I N E@B R O C K S B U S H E S.C O.U K
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Watch the birdie We have been completely frosted over here today. It was -1C when I came in on the bread shift at 4.45am and when the sun rose it felt so Christmassy! My friend and guru for all things game - Silver Sheldon, of Hadrian Game - dropped in today with our first hand-reared turkey and I am pretty much past myself with excitement. We’re cooking it this Sunday for the restaurant customers and I have a large one ordered for my family for Christmas Day. We are a drop point for Silver's birds (geese, duck, chicken) and we have a nifty hamper of trimmings we’ve put together (check out our Facebook page for details). The freezer in the shop is starting to swell with ready meals for Christmas. We have been making chestnut stuffing with herbs from the garden (the thyme and parsley is hanging on in there…), delicious garden celeriac and carrot crush laced with horseradish and cream, and duck fat roasties which just need blasting off on the day. Cousin Anne's cranberry sauce is out of this world and for sale in our shop too.
Our celeriac soup with white truffle is hugely popular with customers in the restaurant for our pop-up Festive Friday menu (open noon-2.30pm and 6pm-8.30pm - quote this column and we will give you a complimentary glass of prosecco - such is our love of appetite readers!). A group of foodie bloggers came for a sneak preview tasting of the menu in November and if you have a little look online you’ll see they loved it! We’re making rabbit rillette, black pudding Scotch eggs with garden plum ketchup, roast turkey and the trimmings, slow-braised beef with a sauce so sticky and dark it could be chocolate, and lots more besides. It's wonderful. Rose the cow is moving closer to her due date and we expect baby Rose to be born before Christmas. We also have two hens who are clucking a lot but on strike for eggs, but they at least have a new cockerel to look after them. All in all it's beginning to feel a lot like Christmas; a frosty, cosy, foodie Christmas...Now then, where's the sherry...
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
SATURDAY 31 DECEMBER 2016 NEW YEAR’S EVE AT THE STADIUM OF LIGHT See in 2017 in style! Toast the New Year by celebrating with family and friends at our New Year’s Eve Gala Ball in the company of the great tribute act ‘We Love the 80s/90s’ in the Montgomery Suite accompanied by a live backing band. Enjoy a glass of bucks fizz on arrival followed by a mouth-watering five-course gala dinner with coffee and petit fours, before partying the night away and capping off a wonderful evening as you welcome in the New Year to the traditional sounds of Scottish Pipers.
£52.95 PER PERSON
For more information or to book visit www.safc.com, call 0871 911 1555 or email Christmas@safc.com BUSINESS
CONFERENCE MEETINGS DINNERS EXHIBITIONS
EVENTS
CELEBRATIONS CONCERTS WEDDINGS PARTIES OUTDOOR
HOTEL
ACCOMMODATION RESTAURANT MEETING ROOMS PACKAGES
F {
STAY AT THE HILTON GARDEN INN SUNDERLAND CALL 0191 500 9494 OR EMAIL SALES@HGISUNDERLAND.COM
5817
estive Dining
done simply & beautifully just like our 12th Century home
}
Lo rd C r e w e A r m s • T h e S q u a r e • B l a n c h l a n d • N o r t h u m b e r l a n d • D H 8 9 S P • T: 0 1 4 3 4 6 7 5 4 6 9 E : e n q u i r i e s @ l o rd c r e w e a r m s b l a n c h l a n d . c o . u k • W : l o rd c r e w e a r m s b l a n c h l a n d . c o . u k
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STARTERS
WINTER WONDERLAND
FESTIVE FEELING
The Botanist in Newcastle has unveiled a new après-ski theme on its roof terrace at the top of Monument Mall. The Nordic ski resort theme features log cabins, snowboards, heaters and blankets so you can cosy up and enjoy those amazing views over Grey Street and the Christmas Market. Festive! The Botanist, Monument Mall Newcastle, NE1 7AL tel 0191 261 6307 www.thebotanist.uk.com
FLYING HIGH
The pop-up sky table which made its mark suspended 100ft above the Tyne this summer is returning in 2017. The 2016 event featured food from top chefs including Chris Wood (Hawthorns), Dave Coulson (Peace & Loaf) and Bob Arora (Sachins). Next year, the table will be above Stephenson Quarter and more chefs will be popping up. Tickets from £50. www.eventsinthesky.co.uk
STAR ADDRESS
Andy Hook, the inspired food brain behind Blackfriars in Newcastle and Hinnies in Whitley Bay, is opening a new restaurant at none other than 21 Queen Street on Newcastle's Quayside. Hook has teamed up with head chef Troy Terrington - formerly of Jesmond Dene House and Blackfriars - at the illustrious address, scene of Newcastle’s first Michelin Star, for Terry Laybourne's 21 Queen Street. The address’ latest incarnation is named Dobson and Purnell for the Victorian architects John Dobson and William Parnell, who designed the building in 1863. Will the Michelin people come knocking, we wonder... Dobson and Parnell, Queen Street, Newcastle, NE1 3UG tel 0191 221 0904, www.dobsonandparnell.co.uk
Woof justice
The Doggie Diner in Seaburn, Sunderland has been named the friendliest place for foodie pooches in the UK by the Kennel Club’s Be Dog Friendly campaign. The diner extends a friendly welcome to all pooches and their humans, and the doggie menu offers treats including doggie sausage and doggie donuts. The Doggie Diner, Sea Road, Seaburn Sunderland, SR6 9BS, tel 0191 706 8500 www.doggiediner.co.uk
The Jolly Fisherman on the Quay is laying on festive entertainment as it celebrates its first Christmas on Newcastle Quayside. The restaurant is decked out with Christmas trees and a celebration menu is being served up into January. The party continues on New Year’s Eve with a feast, live music and one heck of a view of the fireworks on the Tyne (tickets £70). Quayside, Newcastle NE1 3DH, tel 0191 261 7011 www.jollyonthequay.co.uk
NEW LOOK
The iconic Station East pub, on the Gateshead side of the Tyne between the Tyne and High Level bridges, has reopened after two years. Hadrian Border Brewery has restored its beautiful stonework and railway arches and the bar is stocked with award-winning draft and bottled beers including Farne Island and Tyneside Blonde. Hills Street Gateshead, NE8 2AN tel 0191 478 3721
BRING ON THE CHEESE... Continental & English Cheese Over 150 of the finest quality cheese’s to choose from • A large selection of Herbs & Spices • A selection of flavoured nuts • Old Fashioned Sweets
Christmas Cheeseboards Available Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886
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Matthew’s Cheese
23-24 Grainger Arcade, Grainger Market | Tel: 0191 2324265
16th-22nd January
£10 or £15pp
*
For over 100 participating restaurants, offers and how to book visit: getintonewcastle.co.uk
#NE1RestaurantWeek
Delivered by
getintonewcastle.co.uk
*£10 and £15 menus are restaurant specific. Selected restaurants, terms and conditions apply.
REVIEW
Hygge up Gary Ramsay does dinner and a sleepover at The Lord Crewe Arms, Blanchland
C
ollins English Dictionary has declared hygge (pronounced hooga) the runner-up UK Word of the Year 2016 after Brexit, presumably because it’s suddenly everywhere. If you’re not familiar with it, Collins defines it as “a concept originating in Denmark of creating cosy and convivial atmospheres that promote wellbeing”. There is no English equivalent, but if you consider the warm glow of a wood fire and candlelight, a gathering of friends and family, food and drink, and a peaceful outlook on the world, you have a flavour of it, and the Lord Crewe Arms in Blanchland has it in spades. The village of Blanchland, in the upper Derwent Valley, and I go back a long way. Back in the 1970s when I was in short trousers, it was a Sunday day trip out, and more recently it’s become a rest stop when we’re cycling around Derwent
Reservoir. Most importantly, it’s home to The Lord Crewe Arms, which, after a major refurb, has gained a renewed reputation for its excellent food, drink and rooms, and an almost magical atmosphere, borne of its historic walls and an incredibly cosy ambience which is almost tangible - rather like that which you find in lovely old churches and houses inhabited by friendly ghosts and centuries of welcome. I recommend you have a drink or three in The Crypt - vaulted home of welcoming spirits of more than one kind drenched in a sense of hygge and home to similarly atmospheric craft ales. But when you go, do not, whatever you do, just slump at the bar, lovely as it is, and leave it at that. You must explore the place and all its twists and turns, nooks and crannies, to soak up the atmosphere imbued by a rich 900-year history and the twists and turns which present a series of serendipitous surprises. Downstairs, we wandered
into a large room with a huge open fire to find three plump, salt-crusted chickens resting by it, while in a little snug a convivial family party was in full swing. We also discovered that head chef Simon Hicks serves up an excellent menu of exactly what you might hope to find in a 12th Century abbot’s lodge, including steaming bowls of ham, lamb shoulder and vegetable broth; breaded ox cheeks; marinated stone bass; and salmon cured in the on-site smokehouse. There is sourdough bread drenched in roast chicken butter; veal sirloin; Longhorsley duck with sweet and sour beetroot; and roast rump of lamb with seashore vegetables and hollandaise sauce. After all that, it would be rude not to try the clementine posset with iced white wine or the warm treacle tart with clotted cream, creating that perfect juxtaposition of sticky heat and creamy coolness. I imagine the 12th Century
abbot’s guests ate well, but nothing like this well, and they could not have slept better than we did in our snug retreat, complete with Roberts radio, fluffy bathrobes and lots of little luxuries including a slab of melt-in-the-mouth fudge and homemade biscuits. Dawdling over a suitably relaxed breakfast the next morning, we stumbled upon a list of the suppliers whose produce fills the larders here. A who’s-who of food heroes, it includes Weardale Estate game, the excellent Hannan Meats, and Peter’s Plot - the on-site garden, which supplies the kitchen with muddy veg and hen’s eggs. All of this is a perfect fit for the warm atmosphere, the sense of welcome, history, happiness and contentment which I think, in the absence of an English word for it, comes close to the elusive sense of hygge the Scandinavians know so well. Cosy up and go – but remember, you will eventually have to leave.
The Lord Crewe Arms, The Square, Blanchland, Northumberland, DH8 9SP, tel 01434 677 100, www.lordcrewearmsblanchland.co.uk
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The Last Days of the Raj Christmas Lunch Menu
Christmas Party Menu
£9.95
£16.95
Available all December 12pm-2pm (Except 25th December)
Available all December 5pm-10pm
New Years Early Menu
New Years Eve Party Menu
£24.95
£39.95
Available 31st December 4pm-7pm
Champagne Reception & Access to new years eve party!
Main Road, Dinnington Village, Newcastle upon Tyne, NE13 7JS 01661598181 / 01661598484 www.thelastdaysoftheraj.com eat@Ldraj.com
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 Sunday Lunch served 12-5pm AWARD WINNING 5* ACCOMMODATION Menus and booking available online www.thedukeofwellingtoninn.co.uk CHRISTMAS FAYRE MENU
2 COURSES - £15.95 | 3 COURSES - £18.95 (available from 1st Dec, 12am-9pm Mon-Sat)
The
NEW YEARS EVE
5 Courses to include: fizz & canapes from 6.30pm, live music from 10pm and celebrations till 2am £49.95
Duke of Wellington Inn
Newton, Northumberland, NE43 7UL Tel: 01661 844446
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YES, CHEF!
1ďż˝
s f e h c of
s a m t ris chr Some of the North East’s best chefs to share their favourite festive recipes and tips. This is your Christmas survival guide, people!
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YES, CHEF!
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Dave Coulson
Gary Dall
Simon Walsh
Jonathan Cairns
Peace & Loaf, Newcastle
The Roxburgh, Whitley Bay
Longsands Fish Kitchen Tynemouth
Irvins, North Shields
Red onion jam 2 tbsp olive oil 1kg red onions 250ml dry red wine 75g light brown sugar 1 tbsp fresh thyme, chopped 2 tbsp balsamic vinegar ½ tsp salt + more to taste ½ tsp freshly ground black pepper + more to taste Method Heat olive oil in a skillet over a medium heat until it shimmers. Add onions and cook 8-10 mins until softened and just translucent, stirring occasionally. Add wine, sugar, thyme, vinegar and salt. Bring to a boil, then reduce heat low and simmer approx 1 hour until liquid thickens and becomes syrupy, stirring occasionally. Season with salt and pepper to taste. Cool and store in sterilised jars in the fridge.
Christmas bacon sprouts Honey cumin parsnips The humble Brussels sprout can become the star of Christmas lunch with this simple recipe. Trim the root and remove any loose and battered leaves (keep the nice ones). Bring a pan of salted water to the boil and add sprouts. Cook for 5 mins (throw in the nice leaves in the last 20 secs) then refresh in icy water. When cold, slice in half and pan fry cut side down with smoked bacon lardons and season. As they start to caramelise throw in a knob of butter, a sprig of thyme and a smashed clove of garlic and give the pan a swirl to foam the butter and let all the flavours marry together. The smell will be amazing and the taste will be even better. Enjoy!
The secret to really good roast parsnips is cumin. Peel parsnips and place in a pan of boiling water for a few minutes. Cut in half, put on a baking tray in the oven at 200C/Gas 6 with a bit of oil for 40 mins, turning every 10 mins. Pour on some honey and season with cumin and cook for a further 5 mins to glaze. Easy!
Turkey kievs 1 garlic bulb 1kg turkey mince 500g breadcrumbs 6 eggs salt and pepper ½ bunch sage 150g soft butter 100g flour splash milk Method Roast garlic at 200C/Gas 6 for 30 mins. Mix mince, 100g breadcrumbs & 1 egg, season with salt & pepper & chill. When garlic is done, let cool, peel half, rough chop with sage, mix with butter and a pinch salt. Line a tray with clingfilm, spoon on 20 thumbnail-sized dollops, freeze for 20 mins. Roll turkey mix into 50g balls. Push garlic butter into centre of each. Mix remaining eggs with a splash of milk. Roll kievs in flour, dip in egg mix, roll in remaining breadcrumbs. Deep fry at 180C until golden. Finish off in the oven at 200C/Gas 6 for 6 mins.
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YES, CHEF!
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Sunnyhills are now taking bookings for Christmas Parties, Christmas Lunches, Christmas Dinners and New Year’s Eve bookings. Christmas lunches will be served every day throughout December Evening Meals will be served Friday and Saturday evenings throughout December from 6pm – 9pm New Year’s Eve – Join us for a 3 course evening meal, followed by a bagpipe led torchlight procession to the fantastic village fireworks display. The procession will leave from Sunnyhills at 11.40pm (Everyone Welcome). After the success of last year, we would advise booking early to avoid disappointment. All Menus are available from Sunnyhills Farm Shop and bookings can be made in person or by calling 01668 219662.
Tel: 01668 219662 | South Road, Belford, NE70 7DP Email: info@sunnyhillsfarmshop.co.uk | www.sunnyhillsfarmshop.co.uk
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!
Y LT YA AN LO U C UR YO EE YO ND FR & UP A N APPA E CK RD AR U K PI CA E C CA
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Barker & Stonehouse Strawberry Buildings Newcastle NE1 4PQ 07982 019999 Cafeoaknewcastle @cafe_oak #oak_cafe
Chris Dodds Sweethart Café, Consett
Easy pud! Ingredients 250g dried mixed fruit 150g chopped dates 75g semi-dried cranberries 1tbsp root ginger, grated 1 orange, juice and zest 50ml Cointreau 50ml dark rum 100g butter 100g dark brown sugar 2 eggs 50g self-raising flour 75g fresh breadcrumbs 75g chopped pecans & almonds 100g unsalted butter 100g dark muscovado sugar ½ tsp sea salt flakes 100ml double cream 50g pecan nuts Method In a small pan, warm fruit, dates, cranberries, ginger, orange juice & zest over a low heat. Add alcohol, simmer 10 mins until liquid mostly absorbed. Beat butter and sugar in a bowl, add eggs & fold in flour, then breadcrumbs and nuts. Fold in fruit mix, put in buttered moulds. Steam 2-3hrs. For the sauce, melt butter, sugar & salt in a small pan, stirring. Simmer 5 mins, remove from heat, add double cream & pecan nuts. Pour over puds!
Martin Charlton Old Boathouse, Amble Blyth Boathouse, Blyth
Fish chowder Ingredients An assortment of cooked fish and shellfish (prawns, smoked salmon, smoked mackerel, lobster meat, crab meat – anything you have) 100g butter 1 large onion, diced 3 sticks celery, diced 3 medium carrots, diced 300ml milk 300ml cream 2-3 potatoes, peeled & diced fresh parsley, chopped Method Sweat off onions, celery and carrots in the butter. When soft, add milk and cream to cover, add potatoes and cook over medium heat until tender. Stir in the cooked seafood just before serving. When the seafood is heated through, season with salt and pepper and add a good pinch of freshly chopped parsley. Serve thick like a stew or with more liquid like a broth to suit you (just adjust with milk and cream). To turn it into a fish pie, stick it in an ovenproof dish, spread mashed potato on top and sprinkle with grated cheddar, bake until hot and golden.
YES, CHEF!
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Terry Laybourne
John Calton
Shaun Hurrell
Richard Allen
21, Newcastle
The Staith House North Shields
Barrio Comida, Durham
Rockliffe Hall, Darlington
Creamed onions
Top turkey
In my family, we always prepare creamed onions at Christmas. They're so easy just soak fresh pearl onions in warm water for an hour, then get the whole family peeling! I then make a light bechamel sauce flavoured with bay, clove and plenty of nutmeg and cook the onions in the sauce over a low heat until tender. You'll never do Christmas without them again!
When you're buying your Christmas turkey, make sure it's free range and has been reared on lots of lovely grass and corn. Plus - most importantly of all - make sure it fits in the oven! Take it out of the fridge 12 hours before cooking so it comes up to room temperature. My number one tip is - halfway through the cooking process change the turkey to another tray and cook your roasties in the cooking juices and duck fat – simple!
It's simple to turn Brussels sprouts from a simple accompaniment into a show stopper. Just sweat some chopped onions and pancetta, slice the sprouts, add a couple of tablespoons of stock and salt and pepper. Add a slab of butter, pop a lid on and let them braise slowly. You’ll be left with a lovely, buttery emulsion coating the sprouts which brings a note of sweetness to counteract the sprouts’ bitterness.
Get some quality fresh scallops, dice them up, combine with a touch of crème fraiche, a touch of lemon zest, a bit of caviar and serve on a spoon.
Venison carpaccio Take a piece of venison and sear it off. Roll it in a crust of finely chopped rosemary, juniper and hazelnuts, chill in the freezer. When you’re ready, take it out, semi-defrost to allow you to slice it and serve with celeriac coleslaw.
HIGH CLASS FAMILY BUTCHER
21 Newgate Street, Morpeth Northumberland, NE61 1AW. Tel: 01670 513359
Massey’s Traditional tea room
Homemade Soup, Scones, Cakes & Afternoon Teas GLUTEN FREE OPTIONS 26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk
HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER
Local Beef, Pork, Lamb & Danish Gammon Joints
Turkeys/Crowns (fresh/frozen) • Chickens Geese Ducks • Homemade Pork Sausagemeat • Chipolatas Pork, Sage & Onion Pork & Chestnut Stuffing Sausagemeat
R. MARTIN BUTCHERS
7 n eek pe w O sa y da
ORDER NOW FOR CHRISTMAS & NEW YEAR...
Scallop tartare
The
Watling Coffee House
Serving Corbridge and its visitors since 1979 11 Watling Street Corbridge NE45 5AG Tel: 01434 634425
FRESH COFFEE • DAILY SPECIALS • MADE TO ORDER
Best Brussels
HOMEMADE • HOT FOOD • SCONES • CAKES • SOUPS
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RECIPES
Jean Christophe's Christmas
In the spirit of European unity, we’re going for a continental take on Christmas with the fabulous Jean Christophe Novelli. These dishes should keep you going throughout the Christmas and New Year period and add a certain French frisson to the celebrations. Joyeux Noel, folks! Recipes from Jean-Christophe Novelli’s Simply Novelli, £20 See page 4 for your half price copy - Happy Christmas!
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RECIPES
Soufflé aux Épinards (Spinach soufflé)
SERVES 4 Ingredients 500g fresh spinach leaves, washed 30 mins before required and left to drain in a colander 1 garlic clove, crushed ¼ tsp nutmeg, grated ¼ tsp crushed black pepper 2 tsp extra virgin rapeseed oil 3 tbsp plain flour 1 sprig fresh basil 1 sprig fresh tarragon 4 egg whites salt, pinch of ½ tsp sugar 150g soft goat’s cheese or Camembert-type, crumbled into very small pieces 4 chilled ramekins Method Preheat the oven to 200C/Gas 6 and put the ramekin dishes in the freezer. Place the spinach in a large pan on a medium heat with the garlic, nutmeg and black pepper. Wilt it and then remove from the heat. Drain in a colander over a bowl, retaining the liquid (there will be approx 250ml). When drained, rough chop the spinach then return to colander to drain again. In the same pan, heat rapeseed oil and mix in the flour using a wooden spoon to make a roux. Add 200ml of the spinach liquid and stir thoroughly for a mornay sauce. Bring to the boil, stir in chopped spinach and roughly torn basil and tarragon, remove from heat, and allow to cool. Whisk the egg whites with a pinch of salt until the whisk leaves marks in the meringue. Add sugar and whisk again until soft peaks form. When the spinach mixture is cold, add ⅓ of the whisked egg whites. Stir in thoroughly, then gently fold in remaining meringue mix. Remove ramekins from freezer and coat base and sides of each with oil. Then coat base and sides of each with crumbled cheese. Pour in spinach mix and tap on a work surface to remove any air pockets. Bake on a baking tray for 30 mins. Serve immediately. Tip: In addition to the cheese coating, crushed toasted pine kernels can be lined on the sides and base of the ramekin dishes.
Carpaccio Boeuf ou Thon (Beef or tuna carpaccio)
SERVES 4 Ingredients 3 tbsp extra virgin rapeseed oil 2cm fresh ginger, sliced and unpeeled ½ tsp coriander seeds, lightly crushed 500g beef or tuna fillet in 1 piece 1 tbsp fresh coriander leaves, chopped 3 tbsp wholegrain mustard 3 tbsp extra virgin olive oil 2 unwaxed lemons, juice of crushed black pepper 100g fresh beansprouts 150g French beans, boiled 50g Parmesan cheese, shaved 1 tbsp fresh mint leaves, chopped Method Heat the rapeseed oil in a large sauté pan on a low heat. Add the ginger and coriander seeds, then the beef or tuna. Turning occasionally, fry the beef for 8 mins / the tuna for 5 mins, sealing on all sides. Remove from the pan and set aside. Wash and chop the fresh coriander, leaving enough moisture so that the leaves stick to your fingers as you cut them. Put on a plate. When the fillet is still warm (not hot), cover completely with the mustard and roll in the coriander leaves. Place in the centre of a large sheet of foil and encase the foil around the meat. Twist the ends to form a tight parcel. Place in the fridge for 2 hours and then transfer it to the freezer for 2 hours. To serve, take a bowl and mix the extra virgin olive oil with the lemon juice and black pepper. Remove the beef/tuna from the freezer and remove the foil. Slice the fillet very thinly with a sharp knife. Place on a large serving plate and spoon the dressing over, then place a handful of crisp beansprouts and some French beans on top. Finish with Parmesan cheese shavings, the chopped mint and any chopped coriander left over. Tip: Using foil to wrap the fillet will help to reduce the temperature more quickly than clingfilm. Leave the beansprouts in cold water for half a day then drain 15 mins before you need them to ensure crispness.
Aubergines Sautées aux Canneberges
(Sautéed aubergine & cranberries) SERVES 4 Ingredients 3 aubergines 1 sprig rosemary ½ bulb garlic 6 cardamom pods 1 tbsp extra virgin rapeseed oil crushed black pepper to taste 50ml water 2 Golden Delicious apples cored, peeled, diced ½ tsp cumin seeds 2 tbsp honey 150g fresh cranberries 1 lemon, juice of 1 tsp peanut oil (or 1 tsp rapeseed oil) 1 sprig fresh mint, roughly torn Method Wash the aubergines, trim off stalks, cut into quarters lengthways and dice into approx 4 pieces across the lengths. Add to a large dry hot sauté pan and cover with a lid for 5 mins. Strain the liquid from the pan and pat aubergines with a tea towel to remove excess liquid. Return pan with aubergines to the heat and add rosemary, garlic and cardamom pods and shake the pan. Add rapeseed oil and black pepper and stir. Add a little water to the hot pan (50ml max, which will boil immediately it hits the pan) cover and cook for 5-8 mins until aubergines are cooked but not soggy. Pour everything from the pan into a bowl and cover with clingfilm. Using the same pan on a high heat, add apples, cumin and honey and stir thoroughly. Add cranberries as the colour of the apples starts to change. Reduce the heat and cover with a lid and simmer for approx 15 mins until the fruit is soft enough to crush. Remove pan from the heat and lightly crush apple and cranberries. Drizzle in the peanut oil (or rapeseed oil). Taste the apple mixture - if too sweet, add a little lemon juice. To serve, roughly tear the mint leaves and add to the apple mix. Stir briefly then re-introduce the aubergines to the pan. Heat gently for a short while, turn out into a nice serving dish and serve.
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RECIPES 1.
Carbonnade de Chevreuil à la Bière Brune (Venison in a beer casserole) SERVES 4 Ingredients 1kg venison leg, cut into 2cm cubes 1 tsp crushed black pepper 1 tsp fennel seeds 1 tsp cumin seeds 1 sprig thyme 2 bay leaves 5 leaves sage 3 large onions, sliced 1 tbsp sugar ½ tbsp English mustard 375ml stout beer 375ml hot beef stock 3 chicory bulbs, halved lengthways ½ tbsp course grain mustard Method Preheat the oven to 160C/Gas 3. Sauté the venison quickly in oil to seal on all sides using a very hot sauté pan with a lid. Add a little water and cover with the lid for 10-15 mins. Remove venison and drain. Discard the juices from the pan. Return the pan to the heat with the venison. Add the black pepper, fennel seeds, cumin, thyme, bay leaves, sage, onions, sugar, English mustard, beer and stock to cover the venison. Bring to a boil, then reduce to a simmer. After approx 15 mins, skim the impurities from the top of the stock. Cover and place the pan into the oven for 1½ hours. Taste the sauce for flavour and adjust seasoning. Add the chicory leaves, having discarded the dry outside leaves. Cover and place back in the oven for a further 30-45 mins, depending on the quality of the venison. Remove from the oven. Taste the sauce again, and if the chicory has made the sauce a little acidic, add a little more sugar and the course grain mustard, stir into the sauce and taste once again. Serve from the pan. Tip: This dish shouldn’t need any extra fat or salt as the herbs, spices and cooking techniques help to keep it flavoursome but healthy.
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1 2 2.
4
3
Chausson Vichyssoise
(Potato & celeriac parcels) SERVES 4 Ingredients 300g potatoes, peeled and cubed 200g celeriac, peeled and cubed 300g onions, sliced 1 tbsp pumpkin seeds, lightly toasted in a dry pan grated nutmeg, pinch of crushed black pepper, to taste 1 tbsp tarragon, freshly chopped 150ml crème fraîche 100g Reblochon or Époisses cheese 1 tbsp melted butter 100g puff pastry, rolled thin to A4 size Method Preheat oven to 200C/Gas 6. In a deep pan, heat enough water to cover all ingredients. Once it boils, add potatoes. and after 5 mins add celeriac and simmer 15 mins. Drain for 20 mins in a colander (they must be very dry or the pastry will get soggy). Add onions to a hot sauté pan. Cover and sweat then stir in pumpkin seeds, nutmeg, pepper and tarragon. Add potatoes and celeriac, reduce heat, add crème fraîche and cubes of cheese and simmer for 5 mins. Remove from heat, refridgerate until cold. Lay pastry on a floured surface, place mix in the centre, brush edges with melted butter and make a parcel. Bake on a baking tray 15-20 mins.
3. Christmas Canard à l'Orange (Duck in orange sauce)
SERVES 4 Ingredients 3 large sweet potatoes, washed, unpeeled, cut into 2cm slices ½ garlic bulb, unpeeled, halved widthways 1 whole duck 2 cardamom pods 4 shallots, sliced ½ vanilla pod, halved lengthways 2 tbsp honey 2 oranges, juice of 1 tsp fennel seeds 1 grapefruit, juice of Method Preheat oven to 220C/Gas 7. In a roasting pan, layer sliced sweet
potatoes and garlic. Place duck on top of potatoes and roast 45 mins. Remove from the oven and reduce the temperature to 180C/Gas 4. Pour the juices from the the pan into a bowl and dispose of when cold. Place duck back in the oven for 30-45 mins, depending on size. When ready, remove from the oven. Place duck and potatoes on a dish and cover with clingfilm. Put the roasting pan on the hob and heat the juices. Add the cardamom pods and shallots and sweat until the shallots are soft. Then add the vanilla, honey, orange juice, fennel seeds and grapefruit juice and reduce on a high heat for approx 10 mins to make a thick sauce. To serve, place duck on a large serving plate with the potatoes and garlic. Drizzle the sauce over the duck and serve immediately. Tip: If you prefer your potatoes nice and dry, put them on a baking tray in the oven for 15 mins at a high heat before plating them with the duck.
RECIPES 4.
Côtes de Porc Piquantes (Spicy pork chops)
SERVES 4 Ingredients 4 lean pork chops 1 tsp coriander seeds 1 tsp mustard seeds 1 sprig thyme 4 sage leaves ½ unpeeled bulb garlic, lightly crushed 5 shallots, sliced 350ml white wine 2 tbsp sherry vinegar 2 tsp honey 1 tsp harissa paste 3 tbsp crème fraîche 10 cornichon gherkins, chopped Method In a very hot sauté pan with a lid and no fat, add the pork chops and seal. Remove from the pan and set aside. Cover with clingfilm. Pour the leftover fat into a bowl and dispose of it once cold. Into the same pan, add the coriander seeds, mustard seeds, thyme, sage, garlic and shallots, and stir. Add the white wine, sherry vinegar, honey and harissa. Reduce slowly to the same consistency as thick cream. If the sauce is too runny and you do not have enough time to reduce to a thick consistency, add a little cornflour mixed with cold water to speed up the thickening process. To serve, add the meat and the crème fraîche to the sauce, heating slowly. Finally, add the cornichons just before serving. Tip: Remove the meat from the fridge 30 mins before cooking to allow it to reach room temperature.
celebrate christmas and new year in true french style with these special dishes
5.
Beignets aux Pommes (Apple fritters)
SERVES 4 Ingredients 4 Granny Smith apples ½ tsp mild curry powder 250g plain flour 2 whole eggs 3 egg yolks 150ml extra virgin rapeseed oil 300ml dark French beer or stout 1 tsp honey 1 tsp sesame seeds 3 egg whites rapeseed oil for deep-frying icing sugar, to dust Method Preheat oven to 200C/Gas 6. Core, peel and half apples lengthways. Place on a non-stick baking tray and bake for 15 mins. Remove from the oven, cover with curry powder and bake for a further 10 mins. Remove from the oven and set aside. Mix the flour, 2 whole eggs, 3 egg yolks, oil, beer, honey and sesame seeds in a mixing bowl. Place in the freezer for 45-60 mins, or if possible leave it overnight in the fridge. When you’re ready to serve, whisk the egg whites in a bowl until soft peaks form and fold carefully into the cold batter. Preheat oil to approx 170C, dip each apple piece in batter and deep-fry in batches for 5 mins or until they float. Drain on kitchen paper then dust with icing sugar and serve.
6.
Clafoutis SERVES 4 Ingredients 4 eggs 150g sugar 1 vanilla pod, halved lengthways, seeds scraped out 100g plain flour 2 tsp baking powder 30g unsalted butter, very soft 180ml full-fat milk, warmed 5ml Kirsch, optional 700g large strawberries, washed, stalks left on, halved lengthways icing sugar to dust Method Preheat oven to 180C/Gas 4. Whisk the eggs in a large bowl. Add the sugar and keep whisking with a hand whisk. Add the seeds of the vanilla pod and continue whisking. Add the flour and baking powder and whisk until frothy. Whisk in the butter and introduce the warmed milk, whisking continuously. Add the Kirsch (if using). Spread the halved strawberries over the base of a gratin or baking dish. Put in the oven for 15 mins to increase the intensity of flavour (don’t let them disintegrate) then pour the custard mixture over the strawberries until they are covered. Place the dish in the hot oven and bake for 35-40 mins until the top is brown and a knife or skewer comes out clean. Remove from the oven and sprinkle with sieved icing sugar before serving. Tip: Other fruits can be used including raspberries, cherries, plums, or apricots.
7.
Crème Brûlée SERVES 4 Ingredients 250g sugar (any type) 20ml water 400ml single cream 4 egg yolks 60g sugar ½ vanilla pod, seeds only 4 shallow ramekins Method Heat sugar and water in a pan until it boils. Once it thickens, pour onto a lined baking tray to about 2-3mm thickness and set aside for at least 2 hours until completely cooled. Smash and grind in a coffee grinder to form a caramel crunch powder. Preheat oven to 160C/Gas 3. Warm cream gently in a pan and remove from the heat. In a mixing bowl, beat the egg yolks and mix in the sugar. Gradually add the warmed cream, mixing thoroughly, then add vanilla seeds. Place mixture in 4 shallow ramekins and sit in a deep tray filled with water half way up the dishes (bain marie) and bake for approx 50 mins. When the brûlées are set to the point that they still wobble when you shake the pan, remove from the oven. Sprinkle with coarsely crushed caramel powder and melt with a blow torch. Leave to set then serve. Tip: You can sprinkle the top of the brûlée with sugar and use a blow torch to caramelise, but my caramel crunch gives the same effect in less time which prevents re-cooking the brûlée underneath.
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THEGRAZER
Play the game
D
Anna Hedworth, aka The Grazer, presents a festive dish of juniper and wood-smoked potted pheasant. How nice!
uring the game season, I tend to be given a lot of pheasant. There is sometimes duck, more rarely a partridge or a grouse, and very rarely a woodcock. So come this time of year, faced with lots of pheasant filling up a freezer which needs room for Christmas, I’m often looking for inventive ways of serving it. Roast pheasant can dry out and doesn’t do the bird justice really. It’s better in a casserole or pie, I think. I’ve made a pheasant salmis in the past - a lovely French dish with a rich truffle sauce. I have also, a few times, attempted a St. John pheasant and trotter pie, which is delicious but it takes hours and hours to do. As a result, each time I’ve become so frustrated and annoyed making it I’ve
PLUC KI NG GOOD PHEASANT!
vowed never to go there again. Pheasant is one of the milder game birds, the wallflower of the game world, I suppose. I prefer partridge and woodcock because they really up the gamey level. Or I did, that is, until I thought of potting pheasant, or to be more precise, smoking it, confit-ing it and then potting it. That may sound daunting, but it isn’t, I promise. The best way to eat this potted pheasant is either slightly warmed or at room temperature on hot toast with butter and a scatter of capers. I also like a little bit of cucumber pickle on the side (see my blog for a recipe). It’s so delicious, the meat is soft and tender and smoky and the thyme and butter really add to the flavours. It’s changed my view of pheasant no end... Call this my Christmas present to you – enjoy it!
More from The Grazer at the-grazerblogspot.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 JUNIPER AND WOOD-SMOKED POTTED PHEASANT Ingredients 1 pheasant hickory and applewood chips a few crushed juniper berries 350g jar duck or goose fat 1 bay leaf 1 bunch thyme 25g butter ½ lemon salt and pepper Method I smoke the pheasant in my smoker, which I call Mr Smokerson (you can see him on my blog – he’s very handsome, so do look) for 2 hours - the whole bird, with a mix of hickory and apple wood and some juniper berries. If you don’t have a smoker roast the whole pheasant for 20 mins in a hot oven instead. To confit, joint the pheasant, place it in a pot in which it fits snugly and pour over 350g of warm duck or goose fat (a standard size jar per bird). You want the fat to cover the bird as much as possible. Add a bay leaf and a bunch of thyme, and if you haven’t smoked the meat add a few crushed juniper berries. Then roast at
150C/Gas 2 for 1-1½ hours until the meat is soft and falling off the bone. When it’s done, take it out of the fat and leave to cool. You can keep the fat in a jar in the fridge and use it again, but reserve some to pour over the top of the finished pheasant. Then shred the meat into tiny pieces. This is best done by hand so you can discard any bits of bone, skin or fat, and you get a nice irregular coarse texture rather than the pâté texture you get if you blitz it. Add a little of the melted fat now and again to keep it from drying out and add quite a few fresh thyme leaves and some pepper. Then melt 25g of butter per bird and the juice of half a lemon and add this all to the meat. Finally, pack the meat into a jar or small pots and pour over a thin layer of the melted fat, just enough to cover. This will keep for a few months in the fridge. I find that one bird makes two regular jars. You can use this method with a range of other meats. I have made potted duck previously, and you can also try pork in the same way, or rabbit. Delicious!
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OPEN: MON - SAT 9AM - 5PM. WE ARE NOW OPEN SUNDAYS 10-4PM appetitemag.co.uk
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KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!
STAG DO 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 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
Pure Sicilian Pistachio
Pure Sea Buck Asian Real Raspberry Arabica Thorn Ginger Banana & Kirsch Coffee Ice-Cream Ice-Cream Ice-Cream Sorbet Ice-Cream 3
3
Ricotta & Coco Pesto
Raspberry Banana & Sorbet Caramello
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 ORDERS NOW BEING TAKEN FOR CHRISTMAS POULTRY & CHIPOLATA SAUSAGES 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues) 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)
We love this seasonal Jersey Pottery stag tableware £15£35 at Stangers, Brentwood Avenue, Jesmond, Newcastle NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk
COSMIC CATS Felicette Grenache pays homage to the first cat to be sent into space (yes really) with its unique label, rouge or blanc £8.99 at Carruthers & Kent, Elmfield Road Gosforth, Newcastle, NE3 4AY, tel 0191 213 1818, www.caruthersandkent.com
HOT CHOCOLATE Cosy up with a mug of hot chocolate after winter walks. Hasslacher’s Hot Drinking Chocolate is unsweetened so you can add as much or as little sugar as you want, £5.95 to £6.25 at The Deli Around the Corner, Hotspur Street Tynemouth, NE30 4EE, tel 0191 259 0086 www.thedeliaroundthecorner.co.uk
RED AND YELLOW AND... Heat resistant and non-scratchy on your non-stick pans, these Zeal tongs come in all shades of the rainbow and are handy for turning meat, tossing salad, and removing veg from boiling water. £7 each at Corbridge Cookshop, Middle Street, Corbridge, NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk
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KITCHEN KIT SWE ET! Wheelbirks is now serving up a lovely collection of sweet mincemeat, pickles and chutneys, jams and jellies homemade from homegrown produce. They’re perfect stocking fillers and start at £2.95 a jar at Wheelbirks Stocksfield, NE43 7HY tel 07717 282014 www.wheelbirks.co.uk
TAKE THE BISCUIT These little Veniani biscotti are so Christmassy! The name ‘brutti e buoni’ means ‘ugly but good’ which rather sums up these knobbly, nutty little treats in their beautiful Italian packaging. £3.50 at Il Piccolo, St Helen’s Street Corbridge, NE45 5BE, tel 01434 634 554, www.ilpiccolo.co.uk
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 McKennasatNorthernStage
THE CRUSH This Italian olive wood pestle and mortar will last most cooks a lifetime and makes for a beautiful kitchen accessory when it’s not in use. £19.99 at La Cookshop, Milkhope Centre, Berwick Hill Rd, Seaton Burn Newcastle, NE13 6DA, tel 01670 789 142 www.lacookshop.co.uk
NIC E SLIC E Here’s a new take on pizza from The Gourmet Chocolate Pizza Company. Varieties include jelly bean, salted caramel chocolate, and design your own and you can have a full one for £8.95 or just invest by the slice. Daniel Farm, Sled Lane Wylam, tel 01661 853 849 www.facebook/danielfarmwylam
CHE ESY DOES IT Christmas is just not Christmas without a surfeit of cheese. This Blagdon Blue is one of numerous delicious local varieties from Northumberland Cheese Company, available online and at delis including Blagdon Farm Shop Milkhope Centre, Berwick HIll Road, Seaton Burn, Newcastle NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk
Situated in the small fishing village of Craster. Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)
“RELAX AND WARM UP WITH US”
WITH A DELICIOUS HOT CHOCOLATE, MARSHMALLOWS AND LASHINGS OF FRESH CREAM, OR OUR HOMEMADE SMOKED HADDOCK CHOWDER AND DOORSTOP BREAD.
• Breakfast • Northumbrian kippers • Light lunches • Cakes and scones • Christmas Gifts • Festive Fayre Dogs always welcome! 1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm
shorelinecafecraster@gmail.com
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KITCHEN KIT THE TON IC! Traditional handmade cakes and breads Celebration Cakes • Wedding Cakes Finger Buffets • Gateaux • Patisserie Established since 1959, all our products are freshly baked on the premises using traditional baking methods.
If you can’t splash out on gin at Christmas, when can you? Daffy’s Robert McGuinness Small Batch Premium Gin, Eden Mill St Andrews Love Gin, and Little Bird London Dry Gin range from £32-£35 at Boda Whitley Road, Whitley Bay NE26 2NE, tel 07542 244 716 www.bodahome.co.uk
LIGHT MY FIR E Christmas Cakes/ Puddings/ Petit Fours/ Chocolate Truffles/ Stollen/ Chocolate Logs/ Mince Tarts/ Marzipan Fruits Available Sea Road only - Now selling coffee to sit in or takeaway 40 Villette Road Sunderland SR2 8RN Tel: 0191 5671429
24 Blandford Street Sunderland (Town Centre) SR1 2JH Tel: 0191 5675129
30 Sea Road Sunderland SR6 9BX Tel: 0191 5486061
www.mullersswissbakers.co.uk email: mullerenqs@mullerfam.plus.com
Everyone needs a posh candle in a tin for Christmas, and these True Grace kitchen candles in Freesia, Vine Tomato, and Wild Mint fit the bill nicely for £16.95 at Bradley Gardens, Sled Lane, Wylam NE41 8JH, tel 01661 852 176, www.bradley-gardens.co.uk
HOT NEWS! Pep up your cold turkey with Calder’s Kitchen fantastic Chillililli. It’s £3.95 a jar at Brocksbushes Styford Roundabout, Stocksfield, NE43 7UB tel 01434 633 100 www.brocksbushes.co.uk
STIR IT UP A Home-From-Home Experience! Known for serving great quality traditional British food using the very best meat in every dish including British Pork and top quality Angus beef. Delicious Sunday Lunches to eat in or takeaway! Fully Licensed with a selection wines and beers.
THE COTTAGE KITCHEN Whitley Bay
1-5 Countess Avenue, Whitley Bay, NE26 3PN Tel:- 07530 101 186 Open: Tues-Sat 9am -3pm, Sun 10am - 3.30pm
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These gorgeous vintage kitchen baking pieces are part of an amazing collection at one of our fave vintage shops. Bun tin, bowl, whisk, rollng pin and enamel cardex, from £8.50 at Vintage at the Tower, Hill Street, Corbridge tel 01434 632 186 www.facebook/VintageAtTheTower
FRU ITY! Now’s the time of year for a storecupboard full of fantastic jellies, chutneys, jams and marmalades. This range from Widehaugh includes gooseberry date and almond chutney, hot sweet beet relish, runner bean relish, and gooseberry and mint jelly and starts at around £3.25 at Corbridge Larder, Hill Street Corbridge, NE45 5AA tel 01434 632 948 www.corbridgelarder.co.uk
CHOCS H’AWAY! Made by the wonderful Bev Stephenson in her home workshop in Newcastle, North Chocolate is among the best artisan choc on the market. Bev is doing some wonderful hampers this year, including this Santa Hamper - eight bars of your choice with choc-covered beans for £35 (+P&P) - and this adorable mini Christmas tree £6.95 (+P&P) at www.northchocolates.co.uk
SMART JAR Cartwright & Butler take the prize for providing some of the nicest jars and tins for gifts, and their produce is fantastic quality too. This Ginger Preserve and Lemon Curd start at £3.60 at Dene’s Deli, Jesmond Rd Newcastle, NE2 1LD, tel 0191 281 8200, www.denesdeli.com
FISHY! Serve up your salmon mousse in style in these cute mini moulds - just £1 each at the always-fabulous RE, Bishops Yard, Main Street Corbridge, NE45 5LA tel 01434 634 567 www.re-foundobjects.com
SPICE OF LIFE Need a little help over the festive season? These Bay Tree readymade sauces in jalfrezi, korma, and pepper, line and chilli are just the thing when you have uninvited guests. From £3.15 at Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett, Co Durham DH8 9EW, tel 01207 592 059, www.knitsleyfarmshop.co.uk
HAM PER IT Looking for hamper items? Try this little lot from The Garlic Farm Vampire’s Delight Hot Apple Chutney, Peach and Mango Chutney, Sweet Snacking Cloves With Herbs, With Chilli Flakes, and Olives Stuffed with Garlic & Chilli, from £3.85 at North Acomb Farm Shop Stocksfield, NE43 7UF tel 01661 843 181 www.northacomb. co.uk
Award Winning
Swallow Fish OF SEAHOUSES EST • 1843
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
Situated in the heart of Cleadon Village.
Bistro Romano offers fine contemporary Italian and Mediterranean cuisine in a relaxed and friendly vibe. White crisp linen tables are elegantly dressed for a la carte dining for lunch and dinner.
Now Booking For Christmas Italian Classics • A la Carte Menu • Lighter Lunches Early Evening Menu • Daily Specials • Sunday Lunches
Bistro
63 FRONT STREET CLEADON VILLAGE SUNDERLAND SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk
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FOOD TOUR Whitley Bay
BOOK YOUR CHRISTMAS & NEW YEAR CELEBRATIONS
FAMILIES/COMPANIES/GROUPS WELCOME
3 COURSE FESTIVE MENU £22 PER PERSON NEW YEAR 4 COURSE TASTING MENU £50 PER PERSON WITH A CHAMPAGNE COCKTAIL NEW SHOP NOW OPEN We’ve hand picked the foods we love that you just can’t find on the high street. Pop in today for a coffee and a look around!
The Irvin Building, The Fish Quay, North Shields, Tyne and Wear, NE30 1HJ t: 0191 296 3238 e: manager@irvinsbrasserie.co.uk
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‘Come and shop our collection of hand chosen ingredients, cakes and trinkets for the food lovers!’
FOOD TOUR
By the seaside We take a foodie trip along the North Tyneside coast, taking in Whitley Bay, Tynemouth and North Shields
THE ROXBURGH
HINNIES
The Roxburgh is a must-visit for quirky British food from owner and head chef Gary Dall. He’s worked around the world, including stints as a tour bus chef for some of the world’s biggest music acts and a few years in Australia, where he discovered the nose-to-tail eating which informs his menus. If good food, Chesterfield sofas and comic books on the walls are your thing, The Roxburgh is a must. Park Ave Whitley Bay, NE26 1DJ tel 0191 253 1661, www. facebook.com/The-Roxburgh
Sister restaurant of Newcastle’s Blackfriars, Hinnies is friendly and relaxed and serves up the best comfort food from a rustic menu featuring local produce. Head chef Jonny Wardale focuses on local dishes including creamy crab soup, Newcastle Brown Ale slow-cooked beef with horseradish dumplings, and Geordie favourite singin’ hinnies, which inspires the restaurant’s name. East Parade Whitley Bay, NE26 1AP tel 0191 447 0500 www.hinnies.co.uk
EAT & DRINK WITH STUNNING VIEWS OF THE COASTLINE
Cafe - Bar - Restaurant Serving local fresh produce as well as beers, wines & spirits Our Extensive New Menu includes a great selection of Fish, Seafood, Burgers, Pizza, Pasta & Salads. Breakfast Menu available from 9am -12pm Lunch/Evening Menu available from 12pm- 9pm Specials 4pm - 6pm Mon - Fri 2 courses for £9.95 / 3 Courses for £11.95 12pm - 6pm Mon - Fri Senior Citizens Fish & Chips Served with Mushy Peas, Bread & Butter with a Cup of Tea or Coffee £7.50 Longsands Beach, Tynemouth NE30 4NT
Tel: 0191 2535459 Open Monday - Saturday 9am-10pm, Sunday 9am - 6pm
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FOOD TOUR Tynemouth Front Street (©Attila JANDI / Shutterstock.com)
DI MEO’S
THE VIEW
It may be cold outside, but that’s no reason to stop you heading to Di Meo’s in Whitley Bay for traditional Italian gelato. And if it’s a bit nippy for ice cream, this family-run retreat serves up good food and coffee too. A coastal gem with a proper Italian family welcome, it’s a must-visit, whatever the weather. Marine Ave, Whitley Bay NE26 1LX tel 0191 252 3814 www.facebook.com/ DiMeosIceCream
Coastal rooms with a view don’t get much better than this, and The View’s spectacular location on Tynemouth’s Longsands is reason to visit in itself. Opened in summer 2016, just along the beach from its always-packed sister café Crusoe’s, this café, bar and restaurant serves up fabulous fresh local produce and a range of beer and wine. Perfect after a long walk on the beach. Longsands Beach Tynemouth, NE30 4NT tel 0191 253 5459 www.theviewtynemouth.com
Food Serving delicious salads, freshly prepared mouth-watering Pan-Asian cuisines. Groceries We specialise in truly authentic, hard-tofind Pan Asian nutrients and groceries. Specialist diet We do our best to prepare meal options that are gluten free, healthy and full of nutrients . Catering Looking for the WOW! factor at your next party or corporate function? We can also help you stock up your freezer! Ask for details.
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THE FINEST LOCALLY COOKED SEAFOOD AND SHELLFISH, OR SIMPLY COME ALONG AND ENJOY FISH & CHIPS FROM OUR TAKEAWAY.
OPEN DAILY: 11:30am till late / Closed Tuesday Please see our website for our Festive opening times 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
FOOD TOUR
LONGSANDS FISH KITCHEN With the North Sea just a stone’s throw from the front door, it’s no surprise top chef Simon Walsh chose Tynemouth for his restaurant dedicated to the best of each day’s catch. Walsh, a veteran of some of the North East’s best kitchens, fills his super-fresh dishes with the best of the North Sea, from Lindisfarne oysters to the sharing platter featuring the best seafood and shellfish each morning from North Shields. There is also a traditional fish and chip takeaway at the front of the restaurant, which has been named one of top three in the UK. Deserved praise indeed. Longsands Fish Kitchen, Front Street, Tynemouth NE30 4DZ, tel 0191 272 8552 www.longsandsfishkitchen.com
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FOOD TOUR GEORDIE COMFORT FOOD Brought to you by the team at Blackfriars Restaurant
PAN ASIA 10 East Parade, Whitley Bay, NE26 1AP hinnies.co.uk • 0191 447 0500
– Great Beer – Great Food – – Great Music – Great Company –
Pan Asia is a wonderful new deli and takeaway offering a taste of eight Asian countries. Run by Anjana Doshi, the offerings here fuse food and influences from Singapore, Korea, Thailand, India, Myanmar, Vietnam, Indonesia and Malaysia. The regularly changing takeaway menu, which is inspired by one of the eight countries each week, is always deserving of a return visit. Front Street, Tynemouth NE30 4BX tel 0191 908 3959 www.facebook.com/Pan-AsiaDelicatessen-Gourmet-Store
MISTER WOODS A buzzing coffee shop at the seaside end of Front Street in the shadow of Tynemouth Priory, Mister Woods is a must-visit for its buzzing atmosphere and relaxed vibe. A cosy mix of booths and stools, it’s home to great coffee, speciality teas, panninis and sandwiches, and a selection of homemade traybakes, muffins, cakes and treats. The perfect place to watch the world go by. Front Street, Tynemouth NE30 4BT tel 0191 257 5556 www.misterwoods.co.uk
Heartwarming New Winter Menu... Homemade soups, hot specials and a selection of panini fillings.
Welcome to
at The Exchange, Howard Street, North Shields NE30 1SE
Tel: 0191 2584111 | gerry@beldons.co.uk
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THE DELI AROUND THE CORNER The Deli Around the Corner is filled with foodie treats, from fresh bread and patisserie to beautiful local meat and poultry, cheese and hundreds of handpicked products from local artisans including TR Johnsons, North Chocolates, Tynemouth Honey and Mordue Brewery. Fresh sandwiches, homemade soups and salad boxes make for a lovely lunch, while the traybakes, cakes, scones and treats are perfect with afternoon coffee. Hotspur Street, Tynemouth, NE30 4EE tel 0191 259 0086, www.thedeliaroundthecorner.co.uk
Gourmet goodies for your Christmas and New Year celebrations... Northumberland Turkeys and all the trimmings plus lots of Christmas goodies in store. Christmas cheese boards and outside catering requirements.
We would like to wish all our customers a Merry Christmas & Happy New Year and thank you for your custom! The Deli Around the Corner 61 Hotspur Street, Tynemouth, NE30 4EE Tel: 0191 259 0086 | Open Tues-Fri 10-6 / Sat 9-5 www.thedeliaaroundthecorner.co.uk
North Shields
IRVINS At the heart of North Shields’ Fish Quay, Irvins serves up the best of modern British cooking featuring the freshest of fish from the quay yards from the front door and classic brasserie dishes perfect for cold winter evenings. The breakfast and brunch menus are particularly good and feature more local produce, while the deli shop is filled with the Irvins’ chefs’ favourite ingredients, including organic olive oils, olives and sherry vinegar from Spain. Fish Quay, North Shields NE30 1HJ, tel 0191 296 3238, www.irvinsbrasserie.co.uk
BELDONS THE EXCHANGE
@
Beldons @The Exchange in North Shields opened in the re-launched cultural hub earlier this year with a family-run bar and café/restaurant open daily. Run by Gerry Beldon, the lunch menu features local produce served up in soups, sandwiches and salads. Meanwhile, the performance spaces in the auditorium and bar serve up musicians, dancers and theatre companies. Howard Street North Shields, NE30 1SE tel 0191 258 4111
We would like to wish you all a very Merry Christmas and hope to see you over the festive season. Please check in all stores for the opening times for the holiday period.
CHESTNUT MOCHA
WALLSEND The Forum Tel: 0191 2954268
CINNAMON FLAT WHITE
GINGERBREAD LATTE
TYNEMOUTH Front Street Tel: 0191 2575556
TYNEMOUTH Broadway Tel: 0191 2964412
EGGNOG LATTE
NORTH SHIELDS Railway Street Tel: 0191 2592559
FOLLOW US @woods_coffee
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PLEASED TO MEAT YOU
“You haveto bethe rightmix ofstupid, insaneand passionate” I
HAMMIN’ WITH YOU!
Dean Bailey finds out what it takes to learn the secrets and science of curing and charcuterie with Andrej Wout
s there a better festive treat than a beautifully marbled ham enjoyed with good bread and cheese and a night in front of the fire? For North Wall Charcuterie’s Andrej Wout, this is the only way to spend a night in. Don’t let the name throw you. Though his heritage is Polish, Andrej is probably best described as a travelling Englishman. Raised in Essex, he worked throughout Europe as a chef before he turned his meat curing and sausagemaking hobby into a business in Co Durham. He’s now moved the operation, and himself, to a country cottage in Wark, Northumberland, where his curing is inspired by Southern Europe, mainly Italy and southern Spain. “While there’s a great tradition of meat smoking in the UK, including a chap just up the road in the village doing it,” says Andrej, “the conditions in England, particularly northern England, are terrible for curing, which means you have to be the right mix of stupid, insane and passionate to do it.” It’s also in the blood. “It’s a right of passage for a Pole, taking a pig and curing it,” he says. “I gave it a bash a long time ago, using a little beer fridge, but didn’t do much
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more until I decided I was too old for working in hot kitchens and needed to do something else.” Andrej is friendly with the team at The Battlesteads pub just up the road, working with them for the past two years, while Box Social Brewery is combining his hams and sausages with its craft beer. “It’s a highly scientific process,” Andrej says of his craft, handing me a manual by a Polish curer featuring the sort of maths and technical terminology which would make a chemistry graduate wince. “That book and the way it explains the science - including how you will die if you get it wrong - is what got me really thinking about the process.” The basics are simple enough - salt, refrigerate, wash and leave in a warm, humid place. “And from there it’s about winning the battle between good and bad bacterial growth,” Andrej says, before explaining in gory detail just how bad it is should you make a mistake. “The most important thing is understanding what you’re aiming for, and living in Spain and Italy is the best way to learn that,” he says. “There’s no substitute for seeing how it’s been done for generations. We don’t have tiny caves in the foothills, which is why we have a tradition of barrel curing,
but if you have the technology and understand the process you can create the right environment.” He’s now turning his attention to new ideas, broadening his curing to other regions and introducing more British influences. “The combination of cooking and the technical processes is perfect for the way I think,” he says. “Importing meat from Spain or Italy is only going to get more expensive, so I want to let people know there is a bloke in a Tardis in Wark doing this with British produce like Saddleback and Berkshire pork reared in North Yorkshire and Co Durham. “I like to stick to the traditions of what I’m making; I respect what it is and where it has come from. I’m working on something with venison now, and I’ve been messing around with some Turkish influences, including a type of compressed beef called pastirma which is covered in a thick red cumin paste.” And with that, he’s off to make a batch of traditional chorizo, which he says does wonders for homemade pea soup - hence the recipe on this page. I wend my way home laden with treats and a new appreciation of the science which has gone into making them and the cottage industry Andrej has created.
PLEASED TO MEAT YOU
PEA AND CHORIZO SOUP SERVES 1-2 Ingredients 1 tsp + 1 tbsp olive oil 50g-75g cured chorizo, sliced ½ onion, chopped 1 clove garlic, chopped 200g frozen peas 300ml chicken/vegetable stock ½ tsp cumin 50ml double cream salt and freshly ground black pepper chopped coriander to garnish Method Heat 1tsp oil in a frying pan over a medium heat. Add chorizo and carefully fry until lightly crisp. Set aside and drain oil into a bowl. In a saucepan, add 1tbsp oil, the onion and garlic and fry for 3-4 mins until softened. Add the frozen peas and stock and bring to the boil. Reduce the heat, add the cumin and simmer for approx 10mins. Add the cream and use a hand blender to liquidise the soup. Add chorizo and simmer a further 2/3 mins until warmed through. Season to taste. Drizzle with retained chorizo oil and garnish with coriander.
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SWEET CHARITY
Bear necessities Mama Buci is probably the best honey you’ve ever tasted, and buying a jar helps families in Africa. It’s also backed by none other than Bear Grylls. Rosie McGlade finds out more
F
or a man who goes by the name of Bear, it’s fitting that Mr Grylls should like honey. He is also a friend of a friend of Northumberland honey producer Martin Zuch and has lent his name as ambassador to his new Mama Buci brand. It’s not every jar of honey that would attract such excitement, but Martin’s honey is special. It provides livelihoods for people living in exceptional hardship, without education, healthcare, or knowing where the next meal is coming from. It’s extraordinarily environmentally friendly, helping to preserve vast tranches of bush in Zambia and enabling bee populations to thrive. It is entirely organic - no-one could afford pesticides where it comes from even if they wanted to and wonderful claims are made,
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and increasingly proven, for the benefits of good honey on health. Crucially, it is delicious. No wonder Bear Grylls, with his canny knack for marketing, likes the association. Martin’s current issue is that his honey farm is so successful - next year it will produce 500 tons of honey - and he’s working flat out to get it to market. “I’m not worried though,” he says. “I was persuaded by Vicky Moffitt at Vallum Farm near Corbridge to do their Christmas fair recently. To be honest it was the last thing I felt I had time for with hundreds of thousands of jars needing shifting. But every person who tasted the honey bought a jar, so I know the honey is special and people will pay £5 a jar. It’s a genuine premium product worlds away from the cheap stuff coming in from China.” Wholesale is a nut he hasn’t yet cracked, however. Supermarkets think purely in terms of margins
and have no interest in the Mama Buci story, so he’s thinking of using a specialist distributor to supply smaller outlets around the country, including farm shops like Vallum. You can also buy it online and he’s talking to a big potential customer in Dubai. I have learnt over the several years I’ve known him not to be fooled by Martin’s quiet and naturally humble demeanor. Beneath lies an adrenalin monster, and while most of us would find setting up a honey business in Africa quite a challenge, Martin’s eyes have darted all the while to other socially entrepreneurial ideas around the world. “I’ve done oil in Nigeria and
gold mining in Sierra Leone sectors where ordinary people are usually paid next to nothing and assets are just extracted from a country,” he says. “I didn’t know then that the bees were going to take off.” The aforementioned have not come to anything, but God loves a trier and Martin, a father of three, has profound spiritual beliefs that drive him. And a sense of humour. Talk about being able to brush oneself down. “But I don’t want to come across as a do-good missionary type,” he says. “Making money excites me.” Years ago he was a stockbroker in London and very wealthy, but he woke up one day and realised
CHRISTMAS HONEYROAST NUTS Ingredients 2 tbsp honey 2 tbsp olive oil 2 tsp salt 1 tsp cayenne pepper 200g unsalted cashews 200g blanched almonds Method Preheat oven to 180C/Gas 4. Mix honey, oil, salt and cayenne in a bowl, add the nuts and toss to coat. Line a baking tray with parchment and spread the nuts across. Bake for 15 mins or until golden. Leave to cool. Add to jars and give as presents.
GERMAN HONEY BISCUITS Ingredients 225g honey 225g granulated sugar 225g butter 125ml water 600g plain flour 1 tsp bicarbonate of soda 1 tsp ground cloves ½ tsp ground cinnamon 1 tsp ground ginger Method Melt honey, sugar and butter in a pan over a low heat and add water. Sift flour, bicarb and spices into a mixing bowl, add melted mix and stir. Leave to stand at room temperature overnight. The next day, pre-heat oven to 180C/ Gas 4, knead the dough to soften it up, roll out on a floured surface and cut out biscuits with Christmas cutters. Bake on a greased oven tray for 15 mins until golden. Set aside to cool.
MILK AND HONEY CAKE
it wasn’t enough. So he took all his money and bought two huge farms in Zambia with the aim of helping local people escape poverty through banana plantations. “Unfortunately, the plantations failed because of blight and the bank took the farms away,” Martin says. “We went from 3,800 hectares to 40. The only reason they left those 40 was because we’d set up a school with 160 kids and that still had to be funded.” The school now has 400 children and the honey business that grew from the ashes of the banana disaster supports 7,000
families with plans for expansion already taking hold. The idea for the honey farm came from an American friend brought up in DRC (Democratic Republic of the Congo). John Enright had suffered similar problems with bananas and had been working on bee keeping for a while before coming up with a genius pulley system that enabled farmers to hoist hives high in the trees where the bees would settle naturally. They simply line each new hive (more than 150 a day are currently built on the farm) with beeswax and within a few weeks
up to 85% of them are colonised. Farmers simply have to keep an eye on them and harvesting can be done in 10 minutes. “School fees are tiny in Zambia but even so, few can afford them,” Martin says. “This venture means that they can. It means they can have some healthcare. They’re not going to get rich from it, but it makes a big difference.” Buy Mama Buci at www.mamabuci.com and at Vallum, Military Road East Wallhouses, NE18 0LL tel 01434 672 323 www.vallumfarm.co.uk
Serves 6 Ingredients 180g butter 3 eggs 225g self-raising flour 100g ground almonds 250ml whole milk 125ml honey ½ tsp ground cinnamon 10 apricots, stoned and halved. Method Preheat oven to 180C/Gas 4. Line and grease a square 19cm cake tin. Beat butter to soften and then beat in eggs gradually. Mix in half the flour and ground almonds, then half the milk and honey. Repeat with remaining flour and almonds, milk and honey. Add cinnamon and add mixture to the tin, level the top and arrange apricots over on top. Bake for 35 mins or until a skewer comes out clean. Serve warm or at room temp.
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Christmas Festive Menu THROUGHOUT DECEMBER 12PM - 6PM 2 COURSES £17 • 3 COURSES £20
Christmas Day
Boxing Day
12PM – 5PM
12PM – 5PM
5 COURSES £75 ½ FOR KIDS £35
2 COURSES £20 3 COURSES £25
New Years Eve 5 COURSES £75 ½ FOR KIDS £35
New Years Day 12PM – 5PM 2 COURSES £20 3 COURSES £25
3 BREWERY LANE | PONTELAND | NE20 9NZ
BOOKING IS ESSENTIAL 01661 822 951
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BRANCHESRESTAURANT.CO.UK
DINING OUT BLACKFRIARS RESTAURANT DABBAWAL
Blackfriars Restaurant is housed within a former medieval friary dating back to 1239 and was voted Taste of England at the North East England Tourism Awards for its locally inspired dishes. Bookings are being taken for Christmas parties and Blackfriars also stages many themed events and cookery courses in its Banquet Hall and Workshop which make excellent presents. There are offers available throughout January - see the appetite Club on pages 4-5 for all the information.
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 Festive Feast Menu is a fabulous break from traditonal fayre, it’s the place to be at New Year, and when you want to spice up lunch in the city. Pop in or order a takeaway noon-2.30pm.
ESLINGTON VILLA
Celebrate New Year’s Eve in style at Eslington Villa - The Haswell Room can be booked privately for 10 guests or more. The festive lunch and dinner menus are now running until December 24. To view all menus visit www.eslingtonvilla.co.uk Looking for a gift with a difference this Christmas? Why not treat family or friends to an Eslington Villa gift voucher? You can choose from lunch, dinner or overnight stay or perhaps just a monetary value so they can spend on whatever they
wish? Vouchers can be bought online or call 0191 487 6017. Special Offer Serene Sundays – Dine on a Sunday and stay overnight for only £60 per room, includes full English breakfast. Sunday menu runs all day from noon-9pm. Eslington Villa is set in two acres of beautiful gardens in a quiet leafy district of Low Fell. It is ideal for weddings, private dining and all kinds of functions and corporate events.
LOCATION: Friars Street Newcastle, NE1 4XN tel 0191 261 5945 www.blackfriarsrestaurant.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
KARBON GRILL
MCKENNAS
MICHELANGELO’S
UNO’S TRATTORIA
Karbon Grill – Kitchen and Bar at the Hilton Garden Inn, Sunderland, offers a tempting array of Pan-Amercian inspired cuisine in beautiful contemporary surroundings. The Karbon Bar is 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 Check in and share your experience.
Twenty years old this year, McKenna’s is the family run bar and restaurant at Newcastle’s Northern Stage theatre. The team believes firmly in serving quality dishes with locally sourced ingredients and has a personal relationship with every one of its suppliers, they never buy produce from anyone they don’t know by name. On the bar, they celebrate the very best of local and international drinks in a huge selection of beers, gins, wines and weekly changing cocktails too.
The intimate restaurant at Michelangelo’s aims to reflect the true taste of the Mediterranean. All dishes are freshly made and inspired by traditional family recipes and regular visits to Italy. The restaurant is a neighbourhood venue inspired by the Italian table where diners can relax, share and enjoy each other’s company. Booking Christmas Fayre, 1 course £12.95, 3 courses £21.95. Now booking Weddings and Bespoke Functions.
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: McKenna’s at Northern Stage, Barras Bridge Newcastle, NE1 7RH www.mckennasat northernstage.co.uk
LOCATION: Michelangelos/La Tavern: Stella Road, Ryton NE21 4LU, 0191 4132921. www.michelangelorestaurants.co.uk
LOCATION: 18 Sandhill, Quayside, Newcastle, NE1 3AF Tel: 0191 261 5264 www.unotrattoria.co.uk
LOCATION: Karbon Grill – Kitchen and Bar at the Hilton Garden Inn, Sunderland
LOCATION: 8 Station Road Low Fell, Gatehead, NE9 6DR tel 0191 487 6017 www.eslingtonvilla.co.uk
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BERRY GOOD!
BLACKBERRY CELEBRATION You have to sparkle at Christmas, and this luxury dessert from Mehdi Amiri, executive chef at Wynyard Hall, is one amazing way to impress your festive guests
SERVES 4 INGREDIENTS
cut out and save
for the blackberry sorbet 300g blackberry purĂŠe 80g caster sugar 20g sorbet stabiliser 1 tbsp sherry vinegar 400ml still filtered water for the panna cotta 2 gelatine leaves 250g blackberry puree 100ml double cream 50ml whole milk 60g caster sugar for the blackberry cannelloni and gel 300g blackberries 80g caster sugar 10g Ultratex (gelling agent) for the cannelloni filling 50g icing sugar, sieved 200g soft cream cheese 1 gelatine leaf Note, this recipe requires a sorbet/ice cream maker
METHOD
For the sorbet Bring all the sorbet ingredients together to a simmer in a heavybased pan. Remove from heat and chill. Churn for 40 mins in an ice cream maker and freeze. For the panna cotta Soak the gelatin leaves for 10 mins in cold water. Place all the other ingredients in a medium-sized saucepan and gently bring to a boil. Once the sugar has dissolved, add the gelatin leaves, whisk well and set in a container. Refrigerate for up to 8 hours before use. For the gel Cook the blackberries on a medium heat with the sugar and Ultratex. Blend, pass through a fine sieve and chill. Set
aside around a third of this gel for garnish later. Spread the rest over rectangular stencils and dehydrate in a food dehydrator or in the oven for 6 hours at 40C to create malleable sheets. Wrap the sheets around a metal tube (eg a knife steel) and continue to dehydrate for a further 12 hours at 40C. Remove from the tube and store in a dry, airtight container. For the cannelloni filling Add the icing
sugar to the cream cheese and whisk into a smooth paste while adding the blackberry gel. To serve Use the gel to make a thin ribbon stripe on each plate, fill the cannelloni tubes with the filling and place on the stripe, and slice the panna cotta into portions and add one to each plate. Serve with quenelles of sorbet and, when in season, fresh lemon balm or butterfly sorrel leaves.
The next appetite is out in February. In the meantime, visit us at www.appetitemag.co.uk
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A Mark of Northumberland Quality Food & Drink Are you interested in knowing where your food is produced? Look out for the LOGO
Northumbrian Pedigree
If you see the logo on restaurant menus or food and drink products, you can be assured that they have been actually produced in our amazing county of Northumberland. This means that you can trace where your chef has sourced beef, cheese, ginger wine, milk, bread, water, chocolate, fish, jam and many more products. Experience the TASTE and QUALITY The benefits to the local economy, local employment, carbon miles, animal welfare, public confidence in the food & drink are great. Help use make a difference! Ask your restaurant chef or local farm shop where they source their products!
To find out where you can buy local food and drink or for info about the Produced in Northumberland Verification Scheme visit producedin.northumberland.gov.uk or contact Dawn Goodwill-Evans, Tourism Development, Active Northumberland T 01670 624766 E dgoodwill-evans@ activenorthumberland.org.uk
a
es l re ea s t hs R ma eat ow ist wr le n hr d b C an vaila
Enjoy some old fashioned Christmas spirit at Bradley Gardens Christmas shopping and carols, twinkling lights, roasted chestnuts and festive cheer all in a Victorian walled garden. Enjoy a Christmas inspired meal in our Glasshouse CafĂŠ, visit one of our many shops in the garden or be tempted in to our Christmas shop. As well as Christmas trees, wreaths and winter planting for sale, visit our Ladies Accessories Store and our festively decorated Interiors Store, filled with traditional decorations and inspirational gifts. CHRISTMAS POP-UP SHOP OPEN NOW
CHRISTMAS FA R E M E N U
S E R V E D 1- 2 3 D E C E M B E R
To book call the Glasshouse Cafe directly on 01661 852 176 ext.206
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