Appetite #59 – November/December 2019 by Offstone Publishing

ISSUE 59 www.appetitemag.co.uk

November/December 2019

TICKLE YOUR TASTEBUDS...

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It’s a wrap! CELEBRATION DINNERS AND GIFT WINNERS... THIS IS ALL WE WANT FOR CHRISTMAS - AND MORE Inside Bouchon Bistrot’s Nicolas Kleist serves up his ultimate French festive feast

Essential tips from the 12 chefs of Christmas // Can-do capapés /// The Christmas turkey’s Last Word Win Luxury dinner, bed and breakfast at Eslington Villa

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WELCOME

All I want for Christmas... Editor considers a luxury festive getaway, and decides to stay at home A couple of years ago, two of my girlfriends, finding themselves simultaneously unencumbered by menfolk, took off to a luxury hotel in Mexico with the express purpose of avoiding Christmas at home. There, they had a wonderful fortnight of sun, spirited adventure and hot and cold running servants, free of irritating relatives and roast turkey. Their Christmas lunch was a luxurious seafood platter served poolside with a vat of Champagne. They enjoyed it with a couple from Brighton named Gary and Martin, who they met on the first night. They provided friendship and raucous laughter throughout the holiday and have been firm Christmas holidaying friends ever since. On their return after New Year, tanned and glowing with good health, they declared their

Mexican adventure the best Christmas ever and promptly booked another luxury break for the following year, which they similarly enjoyed. This year, they are off again, this time to the Alps, where they will feast on fondue and handsome ski instructors. Other friends who, like me, are tied to their kitchen at Christmas by familial responsibilities, are consumed with envy, yet the idea of a luxury escape without family at this time of year fills me with horror. I don’t want to go anywhere but my own home, which I will fill with family, friends and food. The more time I get to spend in the kitchen preparing to feed the 5,000, the happier I will be. You can keep your luxury escapes, the Christmas turkey and I will be fine right here...

Jane Pikett, Editor

Editorial 01661 844 115

@appetitemaguk

We want to hear all about the food and drink you love in the North East, which means you can get fully involved in the region’s leading dedicated food magazine. If you like something, we want to know about it, so tell us. Better still, take a picture and share it with us.

Website www.appetitemag.co.uk

@appetitemaguk

And if you cook something you’re proud of (or something you’re not!) share a photo and a description and we might even put it in the magazine. Fame at last! email editor@appetitemag.co.uk

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL

@appetitemagazine

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@offstonepublishing.co.uk

Designed & Published by

Photography Nicky Rogerson www.nrphotography.co.uk

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Christmas shopping and festive cheer all in a Victorian walled garden Enjoy a Christmas inspired meal in the Glasshouse café, visit one of our many shops in the garden and be tempted by wreaths & winter planting in the nursery. Browse ladies accessories and visit the festively decorated interiors store and gift shop filled with traditional decorations and inspirational gifts. LATE NIGHT SHOPPING

CHRISTMAS WREATH MAKING CLASS

CHRISTMAS LUNCHES

CHRISTMAS SUPPER CLUB

28 NOVEMBER | 5PM – 8PM

3/4/5 DECEMBER | 10AM (£45)

Served from 3 D E C E M B E R

7 DECEMBER

For more information or to book: Call the Glasshouse café directly on 01661 852 176 ext.206 or email bookings@bradley-gardens.co.uk

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

WHAT’S INSIDE

Highlights

November/December 2019

Joyeux Noël

A French festive feast from Nicolas Kleist at Bouchon Bistrot

06 Offers

26 12 chefs

...Exclusive to Appetite

Our expert festive survival guide

42 The low down

Up market

Newcastle’s Grainger Market

Homemade gifts for foodie friends

WIN!

Dinner, B&B at Eslington Villa

It’s all about the canapé...

66 52 All wrapped up Last word Kitchen kit for gifting and eating

Christmas present

Cook the cover

Appetite HQ’s Christmas essentials

The Christmas turkey

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WELCOME TO THE WORLD OF THE WHITE OWL... A BEAUTIFUL BAR, RESTAURANT AND PRIVATE ROOM IN THE HEART OF NEWCASTLE LIVE MUSIC NIGHTS LUNCH/EARLY EVENING 12-6.30PM 2 courses £17.95 / 3 courses £23.95 SUNDAY LUNCH WITH A RELAXED ATMOSPHERE 2 courses £20 or 3 courses £25 BOOK YOUR CHRISTMAS PARTY! Christmas Menu available see website for details CHRISTMAS COCKTAILS Two for £15 all day Sun-Thurs

Tel: 0191 261 8000 HIGH BRIDGE STREET, NEWCASTLE, NE1 1EN www.hiboublanc.co.uk

OFFERS

Fancy a foodie offer on us? Look no further than these specials from some of our favourite people. Simply cut out and keep or print from our website, and remember to quote ‘Appetite offer’ when you book. To use these offers, please quote ‘Appetite offer’ when making a reservation and take a copy of the offer with you (either cut out from the magazine or printed from www.appetitemag.co.uk/offers). All offers are subject to availability.

FRIES AND REFILLABLE SOFT DRINK FOR £1 Add fries and a refillable soft drink for £1 when purchasing any cheeseburger until January 10, 2020. Valid for 1 use per customer. Only available at the Grainger Market. MEAT STACK, GRAINGER MARKET, NEWCASTLE, NE1 5QQ, TEL 0191 435 2895 WWW.MEAT-STACK.COM

Free house tea or filter coffee in January Add a free house tea or filter coffee to any purchase in the café. Available January 2-31, 2020. Cheese Loft Café, Northumberland Cheese Company, The Cheese Farm, Green Lane, Blagdon, NE13 6BZ tel 01670 789 798, www.northumberlandcheese.co.uk

Bacon or sausage sandwich £2 Enjoy a bacon or sausage sandwich for £2 at Olivers Café Bistro until January 10, 2020. Valid for 1 use per customer. Olivers Café Bistro, Grainger Market, Newcastle, NE1 5QQ Olivers Cafe Bistro NCL on Facebook

Scone or cake plus tea or coffee for £2.50 Enjoy a scone or piece of cake with a cup of tea or coffee for £2.50 until January 10, 2020.

EATS CAFÉ, GRAINGER MARKET, NEWCASTLE, NE1 5QQ EATS CAFE ON FACEBOOK

Four scones for £3

Enjoy four scones for £3 (normal price 95p each) at The French Oven until January 10, 2020. Cherry, date & walnut, fruit or cheese scones made fresh daily. The French Oven, Grainger Market, Newcastle, NE1 5QQ, tel 07921 082 953 www.frenchoven.co.uk

Free glass of Kir Royale at Côte Newcastle Enjoy a complimentary glass of Kir Royale when ordering any main course until January 10, 2020. Available at Côte Newcastle only. One complimentary glass of Kir Royale per person (18+ only).

Côte Brasserie, 120-122 Grainger St, Newcastle, NE1 5AF, tel 0191 731 4733, www.cote.co.uk

50% OFF IN JANUARY

Enjoy 50% off your food bill at Sohe in January. Available January 2-31, 2020. 50% off food bill only. Only available when dining from the a la carte menu and not in conjunction with any other offer. Offer valid Sun noon-9pm Tues-Thurs 5-10pm, Fri-Sat noon-5pm. Tables must be pre-booked, please quote ‘Appetite offer’ when booking.

Sohe, 97 Osborne Road, Jesmond, NE2 2TJ, tel 0191 281 8161, www.sohe.co.uk

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Breakfast or Lunch with Santa...

Breakfast with Santa – join us for a delicious breakfast buffet, followed by a tractor sleigh ride around the farm with hot chocolate and Christmas crafts to warm up after. Santa himself will then pay a visit for a meet and greet to give each child a gift! Adults £9.95, Children £12.95.

Lunch with Santa – a 2 Course Festive Sunday Lunch followed by a meet and greet with Santa! Each child also gets a gift and the option to make their own Christmas decoration in the Elves’ Workshop, available at 12 midday and 2:30. Children £13.95 and Adults £15.95.

Vallum Farm, East Wallhouses, Military Road, Newcastle, NE18 0LL - Tel: 01434 672 652 www.thetearoom.co.uk

Il Piccolo, Corbridge

Restaurant | Wine Bar | Deli/Gelateria

www.ilpiccolo.co.uk

NORTHERN PROMENADE

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WHAT’S HOT

Feedback SEN D US YO U R R E CIPE S , FEED B ACK AND F O ODIE NE W S AND YOU MIGHT P OP U P ON T HI S PA G E . FAME AT L A S T ! EMAIL ED ITOR@APPE T IT EMA G .C O.UK T WEE T @ APPE T I T EMAG UK FACEBO O K @APPE T IT EMA GUK

WHAT DO I DO WITH..? CL EMENT INE S Oh my darling..! It's Christmas, which means it's time for the clementine, that jewel-like hybrid of tangerine and sweet orange. What will you do with yours this festive season? • Hot spiced Christmas clementines: Place 6 whole, peeled clementines in a pan, add 1 tbsp each of golden granulated sugar and light muscovado sugar (adjust quantities to your taste), 2 star anise, 1 cinnamon stick, and ¼ tsp vanilla extract. Add water to halfway up the fruit, cover and simmer over a medium heat for 10 mins until the juices mix with the sugar. Serve warm with vanilla ice cream. • Baked clementines: Peel 6 clementines and remove pith. Place in a baking dish. Gently pull the segments apart a little to create a hole in the centre and pour a little brandy into each. Sprinkle with ground cinammon, the seeds from a vanilla bean, and stick a prong from a star anise in each. Sprinkle with soft brown sugar and bake at 190C/Gas 5 for 15 mins. Serve warm sprinkled with icing sugar and topped with whipped cream. • Clementine tart: Unroll a shop-bought puff pastry sheet and place on an oven tray lined with greaseproof paper. Arrange the segments from 6-8 clementines, peeled and pith removed, over the pastry, leaving a 3cm gap around the edges. Sprinkle with 1-2 tbsp light brown soft sugar, brush pastry edges with beaten egg and bake at 180C/Gas 6 for 15 mins. Serve warm dusted with icing sugar.

SPICE IS NICE

PICTURE THIS A big thank you to another of our lovely customers. Anj from Pan Asia in Tynemouth kindly sent our own Jo O'neil off with a scrummy chicken panang Thai curry for her lunch when she dropped by recently. It was delicious, and warmed up a wet Wednesday nicely. Pan Asia, Front Street Tynemouth, NE30 4BP, tel 0191 908 3959, www.facebook.com/ panasiatynemouth (Ed's note... you do know that Jo deliberately drops by at mealtimes, don't you?)

Artisan at The Biscuit Factory art gallery in Newcastle has something for every taste during Advent. There are festive afternoon teas on Sunday December 1 and 8 (£25pp), while Christmas Lates on December 4, 11 and 18 will serve up late-night shopping, street food and live music. Artisan Social foodie popups continue every Wednesday, 5-9pm until December 18. Artisan at The Biscuit Factory Stoddart Street, Newcastle NE2 1AN, tel 0191 261 1103 www.thebiscuitfactory.com

TIME FOR TEA 900-year-old Auckland Castle is celebrating its first Christmas in four years with some special afternoon tea dates. The castle in Bishop Auckland reopened in November as part of The Auckland Project visitor destination. To mark the occasion you can enjoy Christmas afternoon tea in the Old Library on December 13, 14 and 15, which is rather nice. Booking essential. Market Place, Bishop Auckland DL14 7NJ tel 01388 743 750 www.aucklandproject.org

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FOR ALL YOUR FESTIVE SEASON FOODS Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year.

* Fully stocked butchery counter * Cooked Meats / Pies / Pork Pies * Local & Continental Cheeses •* Quality fresh fruit and veg * Hampers * Christmas Preserves and Condiments * Foodie Stocking Fillers * Christmas Ale Packs * Christmas meat and pastry orders taken now! GIFT VOUCHERS AVAILABLE ONLINE & IN-STORE WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!

Knitsley Farm Shop East Knitsley Grange Farm, Knitsley, Consett, DH8 9EW | Tel: 01207 592059 www.knitsleyfarmshop.co.uk OPEN: Mon ~ Closed | Tues to Sat ~ 9am til 5pm | Sun ~ 9am til 4pm

MORPETH MARKET Morpeth Market Place

2019

Saturday 2nd November Join us as we Celebrate 20 Years of Morpeth Farmers Market!

2020

Saturday 1st February, Saturday 7th March Saturday 4th April, Saturday 2nd May Saturday 6th June, Saturday 4th July Saturday 1st August, Saturday 5th September

20th ANNIVERSARY Saturday 7th December Christmas Farmers Market Final Farmers Market of 2019!

Saturday 3rd and Sunday 4th October MORPETH FARMERS MARKET 9am – 3pm Every 1st Saturday of the Month MORPETH WEEKLY MARKET 9am – 3pm | Every Wednesday

More in...

Northumberland

www.moreinmorpeth.co.uk /markets

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S TA R T E R S

IT ’S A DAT E

OUR PICK OF T HE SE A SON NOVEMBER PARSNIPS This humble root vegetable is the workhorse of the kitchen, gorgeous roasted with honey or parmesan, superb in a soup with garlic, potato and Stilton, and sublime with potato in a rosti. SCALLOPS UK scallops are superb now; succulent and flavoursome, they always feel like an indulgent treat. Mix crushed hazelnuts into butter, heat in a pan and sautée scallops until golden.

BL AGDON FARM SHOP FOOD FAIR & FESTIVE TASTING DATE: NOVEMBER 23 Try gorgeous Blagdon Estate produce and goods from the farm shop’s suppliers along with mulled wine and nibbles at this yearly favourite. Place your orders for Blagdon Estate free-range turkey, beef and gammon, sample the shop’s award-winning stuffings, quiches and handmade puddings and enjoy a day sure to get you into the Christmas spirit. 10am-5pm. www.theblagdonfarmshop.co.uk

CORBRIDGE CHRISTMAS SHOPPING EVENING DATE: DECEMBER 2 Head to Corbridge for a festive evening of late night shopping, street food, cafés, pubs and restaurants, plus more than 50 stalls, carols, a brass band and live music. This is also the penultimate day of the 2019 Corbridge Christmas Tree Festival at St Andrew’s Church. From 4pm. www.visitcorbridge.co.uk/events

CHEESE LOF T CHRISTMAS SHOPPING EVENING

DATE: DECEMBER 5 The annual Christmas Shopping Evening at the Cheese Loft Café features local suppliers, complimentary mince pie and mulled drink and music from The Waites Group, plus a 10% discount on all stock. www. northumberlandcheese.co.uk

GOOSE Goose is superb throughout November and December, when it frequently appears on the Appetite Christmas table. Stuff it with goose liver stuffing and roast, using the fat as a base for gravy and for crisp roast potatoes.

DECEMBER TURKEY More flavoursome and leaner than chicken, it’s a mystery why we only eat it once a year. It’s also the gift that keeps on giving over Christmas, providing meat for sandwiches, curries, ragu and more long after Christmas Day. CRANBERRIES As important at Christmas as turkey and bread sauce, to make cranberry sauce, boil up 150g light brown sugar with 150ml fresh orange juice, add 375g cranberries and the finely grated zest of a large clementine and simmer for 5-7 mins. POMEGRANATES With their ruby red, pearl-like seeds, pomegranates are super-Christmassy. They seem exotic, but they do grow in the UK. Use the seeds in Middle Eastern cooking or add to salads and hot porridge.

MORPE TH CHRISTMAS FARMERS MARKE T DATE: DECEMBER 7 Get in the mood for Christmas with the final Morpeth Farmers Market of 2019. This is the perfect opportunity to stock up on Christmas essentials and fine Northumbrian produce. 9am-3pm. www.moreinmorpeth.co.uk/ farmers-market

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Two courses £17.95 Three courses £19.95

CARRYING PACKAGING FORWARD

Available from Friday 29th November to Tuesday 24th December 2019

GM Packaging are dedicated to helping you provide the greenest options for your customers. From sourcing UK exclusive eco bowls to working with international suppliers we want you to have the best eco friendly selection of packaging to suit all of your business needs, whether you want recyclable, compostable or biodegradable. We stock items such as; paper straws, hot and cold cup selections, food boxes, bowls, bags, cutlery, crepe cones, ice cream tubs and so much more. Unit B7 Hamar Close, Tyne Tunnel Trading Estate, NE29 7XB. Tel: 0191 296 2007 Email: sales@gmpackaging.co.uk www.gmpackaging.co.uk Office: Mon-Thur: 8.30am - 5.00pm, Fri: 8.30 - 4.30pm Trade Counter: Mon-Thur: 9.30am - 4.00pm, Fri: 9.30am - 3.30pm

Priestpopple, Hexham, Northumberland, NE46 1PS Tel: 01434 608444, www.countyhotelhexham.co.uk

Christmas Party Nights & New Year at... A ONE STOP SHOP FOR EVERYTHING

HOMEMADE BY BROCKSBUSHES Our range of festive food, including Christmas puddings, cakes, mince pies and stuffing will be available in the Farm Shop, alongside our extensive range of local produce, throughout November & December. Christmas Poultry available to order.

TASTING WEEKEND 14TH & 15TH DECEMBER 10AM-3PM Come and sample delicious goodies from local suppliers for your Christmas table.

REAL CHRISTMAS TREES & WREATHS AVAILABLE FROM SATURDAY 30TH NOVEMBER BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland NE43 7UB tel: 01434

633100 • www.brocksbushes.co.uk

OPEN EVERY DAY FROM 9.30AM

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@brocksbushes

Christmas Fayre Lunch

Christmas Fayre Dinner

Mon-Sat 12 - 4pm 1 course £12.95 3 courses £18.95

Mon-Sat 4pm till close 1 course £14.95 3 courses £25.95

Stella Road, Ryton, NE21 4LU. Tel: 0191 413 2921 www.michelangelorestaurants.co.uk

S TA R T E R S

Light bites

SE A SON’S E AT ING S A new food hall celebrating the best of Northumbrian produce is set to open in Alnwick in time for Christmas. The Northumbrian Food Hall, founded by local butcher Mark Turnbull, will open at Willowburn Retail Park in December. Producers include Turnbull’s of Alnwick, Proof in the Pudding and Doddington Dairy.

Shaun Hurrell

BIEN VENID O, B ARRIO C OMIDA The brilliant Barrio Comida, which had a stint on the Quayside in Newcastle in 2016/17, has found a new permanent home in Durham city. Led by chef Shaun Hurrell, the restaurant, basement bar and patio will be open for breakfast, lunch and dinner Monday-Saturday and for brunch on Sundays. The food and drink is heavily influenced by Mexican flavours with a focus on tacos, and there is also La Mesa at Barrio Comida, featuring a communal table for 16 people and four counter seats in front of the kitchen.. www.barriocomida.com

7 n eek pe w O sa y da

Massey’s tea room

Homemade Soup, Scones, Cakes & Quiche Dairy Free, Gluten Free and Vegan Menu 26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk

Bespoke Hampers, Christmas Gifts & Cheeseboards plus lots of Christmas goodies in store. Ask for details on our popular cheese club. Outdoor catering available. The Deli Around the Corner 61 Hotspur Street, Tynemouth, NE30 4EE Tel: 0191 259 0086 Open Tuesday to Friday 10am-5pm, Saturday 9am-5pm www.thedeliaaroundthecorner.co.uk

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FISH

R OA S T SC AL LOP S WIT H CHORIZO JAM Matthew Parsons, head chef at Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch. Longsands, Front Street, Tynemouth NE30 4DZ, tel 0191 272 8552 www.longsandsfishkitchen.com

S TA R T E R S

F O OD HER OE S Fenwick has launched its first range of own-brand food and drink products. A first for the Northumberland Street, Newcastle store, the range features 30 products, including Northumberland Street Honey, extracted from the store’s own beehives on the roof. Biscuits, coffee, preserves, liqueurs and more are also included in the range, while the festive collection includes mince pies, coffee and tea, and spiced clementine liqueur. Fenwick, 39 Northumberland Street, Newcastle, NE1 7AS www.fenwick.co.uk

Stir until the sugar has dissolved and cook over a low heat for 10 mins until you have a nice thick consistency. Then add the chorizo back to the pan. For the scallops: Preheat another frying pan. Once hot, add 1 tbsp oil and place the scallops presentation side down and lightly fry for 1 min. Once that side is golden brown, place a generous knob of butter in the pan. Once foaming, turn the heat off, flip scallops and baste. Season with Maldon salt and a METHOD For the chorizo jam: In a medium squeeze of lemon. Place scallops on a serving sized pan, fry off the chorizo to plate, serve a generous start releasing the fat. Remove amount of chorizo jam on top meat from the pan, turn heat and garnish with some finely down and add the onion. Sweat chopped chives. off the onion in the chorizo oil If you have chorizo jam left until it is soft and starts to lightly over, it’s amazing with fried eggs caramelise. Then add garlic, on sourdough toast. sugar, vinegar and maple syrup. INGREDIENTS 400g chorizo, peeled and diced 1 small onion, finely chopped 2 garlic cloves, finely chopped 80g light brown sugar 2 tbsp sherry vinegar 1 tbsp maple syrup 12 large scallops vegetable oil unsalted butter Maldon salt squeeze lemon juice chives, finely chopped

FULL STE AM AHE AD Destination 1850, a new bar serving breakfast along with a menu of wraps, stone-baked pizzas, loaded fries and more has opened in Newcastle’s Central Station. Situated in the station’s glazed portico entrance, the venue is owned and operated by Danieli Holdings, the company behind YOLO, STACK and pan-Asian restaurant Muddler. Destination 1850, Central Station, Newcastle, NE1 5DL www.facebook.com/destination1850

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ST SA TA RT RE TR E SR S

IN BLO OM A new bar, restaurant and nightclub named Leila Lily’s is now open on Grey Street in Newcastle with North East Chef of the Year Ronald Robson heading up the kitchen. The £1.5m venue on Grey Street has been in development for three years and is owned and operated by Malhotra Group, which owns The Grey Street Hotel and All About You Spa at the same address. Leila Lily’s, 2-12 Grey Street, Newcastle, NE1 6AE tel 0191 230 6700, www.leilalilys.co.uk

CHEF

CHRIS TMA S T IME IN T HE K ITCHEN Dave Coulson, head chef and co-owner of Peace & Loaf in Newcastle, offers an insight into life in (and out) of the kitchen. This month, it’s all about Christmas. Peace & Loaf Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk We’re all systems go for Christmas 2019 at Peace & Loaf. It’s going to be a busy few weeks, but we’re all well prepared, our new look is finished and we’re ready to smash it. The new look for the restaurant has gone down a storm with our guests over the last few weeks. The spaces work together really well and people get a much better sense of the history of the place when they walk in the door. For me, I love how we’ve gotten closer to the original fabric of the building and its industrial past. It’s also a lot more modern, which is a nice change. The festive menu is always a big one for the team in the kitchen, one where we can show a lot of flair and give people something really interesting they won’t see elsewhere in the city. This year, we’ve got some top quality partridge served with pears, and there’s goose on this year’s menu, which is one of my favourite meats at this time of year. Just about every fish we work with is at its peak at this time of year. Salmon is an essential part of Christmas, so that’s front and centre on the menu. We’re also working on a new brill dish, which brings out the best of the fish along with some hearty winter flavours. I’ve spent a lot of time with my little boy Thomas over the last few weeks, doing all the things little lads love doing like visiting York Railway Museum and going to see Dippy the dinosaur when it was at the Hancock Museum in Newcastle. Thomas is growing up a lot and our lads’ days are a perfect break from the kitchen. Christmas is always a super busy time of year in the restaurant and the whole team, in the kitchen and front of house, put a huge amount of energy into it every year. Here’s to smashing another festive season, Merry Christmas!

BE C OME A BRE WER The Twice Brewed Brew House on Hadrian’s Wall near Hexham is now offering two-day brewing courses under head brewer Matthew Brown. Stay over and learn the processes behind the award-winning ales made here and served at the Twice Brewed Inn. After you’re finished, your very own personalised five-litre cask will be delivered to your home when it’s ready to drink. £350 for one person, £540 for two sharing a room, including bed, breakfast, lunch and dinner. www.twicebrewedinn.co.uk

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IN THE GARDEN

S TA R T E R S

JOL LY JACK FR OS T Vicky Moffitt, of Vallum Farm on Hadrian’s Wall, shares the trials and tribulations of the Kitchen Garden which supplies produce to the farm’s tea room, restaurant tipi, and wedding and events venue. Vallum, Military Road, Newcastle, NE18 0LL, tel 01434 672 652, www.vallumfarm.co.uk Winter is definitely here and the first frosts are freezing up the poly tunnels. Here at Vallum, we’re preparing for dark days, working on our menus for private Sunday lunches and gatherings in our cosy Tipi, and a special Tipi Night on November 23 with a cracking menu of beef short ribs. It’s a beautiful time of year, and did you know that frost makes some vegetables taste better? Swede and parsnips aren’t worth using until they’ve had a nip of frost, which is why I’m cross if we’re out for Sunday lunch and are served starchy snips smothered in honey to compensate for their lack of flavour. Just wait and get them in after the frosts have started, and rejoice in the natural pace of autumnal veg. This is because frost acts as a natural sweetener, converting starches to sugars, enhancing their flavour and taking the edge off the bitter notes. You can leave some vegetables in the ground, using

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the earth as a natural larder. As long as the frosts don’t go into double digits, you can leave snips, beets and celeriac underground; just keep an eye on them and use them before new growth as this sends them starchy again. And whatever you do, don’t be tempted to take the tops off. Roasting is the best way to bring out the flavours of root veg. Aim for a nice goldenbrown hue and savour the flavour of caramelised roots. Our chef Jonny infuses them with flavours which underline their natural notes. Talking of frosts and potentially hard winters, have you seen the number of hazelnuts on the trees? And the huge crops of berries? I’ve never seen anything like it. I have cob nuts floating all over my car because they’ve been spilling out of my pockets after every walk. I fear nature is preparing the squirrels, mice and other nut lovers for a cold winter. Time to hunker down..!

YOUNG S TAR SHINE S Congratulations to talented young chef Rebecca Jackson, who has been crowned the North East Culinary and Trade Association (NECTA) Young Chef of the Year 2019. Rebecca, a junior sous chef at The Hudson at Newcastle’s County Hotel, beat five other finalists from across the North East in the annual event at Newcastle Eagles’ Community Arena. The competition included a knife skill test followed by a twocourse menu which had to feature guinea fowl in the main course and apples in the dessert. Robson Young of 21 Hospitality Group finished second and Connor Marley of Leila Lily’s was third. The other finalists were Carl Blackley of Peace and Loaf in Jesmond, Ryan Podd from 21 Hospitality Group and Katie Robson of Newcastle College.

CHEERS! Black Sheep Brewery has released its first ever spirit, Black Sheep Yorkshire Dry Gin. A Yorkshire take on the classic London dry gin, the 42% abv premium strength gin, which is single shot distilled in a copper alembic still over an open flame and bottled by hand in Masham, contains a blend of 14 botanicals. With a strong focus on citrus flavours, Black Sheep Yorkshire Dry Gin features lemon, orange, apricot, elderberry and pomelo peel along with a touch of spice from pink peppercorns and in a nod to their brewing heritage, it’s finished with malted barley and lemondrop hops. Black Sheep Yorkshire Dry Gin will be available from the brewery shop and online.

ST SA TA RT RE TR E SR S

B UXTXCXHXE R

A S T HE G O OD BO OK S AY S The Michelin Guide 2020 is out now, featuring its annual listing of culinary movers and shakers. The Raby Hunt, at Summerhouse, near Darlington, celebrated its 10th birthday by maintaining its two-star rating for a third year. Meanwhile, House of Tides, Newcastle maintained its star. Elsewhere, Bib Gourmands were awarded to Newcastle’s Violets, Broad Chare and Route, The Staith House in North Shields and Haveli in Ponteland. Restaurants listed in the guide also include Newcastle’s Trakol, Dobson & Parnell, 21, The Patricia and Bistro Forty Six, plus The Feathers Inn (Hedley on the Hill), The Rat Inn (Anick), Hjem (Hexham), Potted Lobster (Bamburgh), The Bay Horse (Hurworth-on-Tees), The Orangery (Rockliffe Hall) and Finbarr’s (Durham).

The Raby Hunt

P ORK BEL LY WIT H WHIT E WINE , RED ONION & FENNEL Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop in Northumberland. In 2018 he was crowned the inaugural National Game Champion for his work sourcing and promoting game. Blagdon Farm Shop, Milkhope Berwick Hill Road, Blagdon, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk INGREDIENTS 2.5kg piece pork belly 4 cloves garlic, crushed 2 sprigs rosemary 1 tbsp fennel seeds olive oil salt 3 red onions, thickly sliced 500ml white wine 2 tbsp plain flour 500ml chicken stock METHOD Preheat oven to 220C/Gas 7. Score the skin of the pork belly (your butcher will do this for you). Place the meat on a rack above a bowl and pour a full kettle of boiling water slowly over the skin. Pour away the collected water, pat dry and leave to dry completely for an hour or so. Mix the garlic, the

finely chopped leaves from the rosemary and the fennel seeds with a little olive oil and salt and rub all over the pork skin. Lay onion slices in a roasting tin and pour white wine over. Place pork on top and roast in the oven for 30 mins. Turn down to 160C/Gas 3 and continue cooking for a further 3 hours. Lift meat off the onion, place on a serving plate and set aside to rest under foil and a tea towel. Pour off most of the fat from the pan, place over a low heat, stir in the flour and stir for a couple of minutes on the hob. Add stock and bubble everything together to make a gravy. Strain into a jug and serve with the pork. Serve with Carroll’s Pink Fir heritage potatoes and Blagdon purple sprouting broccoli.

AL L HAIL … Hadrian’s Tipi is back at Newcastle’s STACK in time for Christmas. The popular tipi is in place until January, providing the perfect place to shelter from the cold with a tipple or hot toddy beside a log fire. Festive food and drinks are available daily and there’s a calendar of special events, including Santa in the Tipi. Hadrian’s Tipi, STACK, Pilgrim Street, Newcastle, NE1 6QE www.hadrianstipi.com

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LIFE IN THE KITCHEN

S TA R T E R S

CHRIS TMA S S TOL L EN Rhian Craddock, chef-proprietor of The Feathers Inn, Northumberland, shares dishes which have brought his pub multiple awards, including The Good Food Guide’s Local Restaurant of the Year 2019, The Good Pub Guide’s County Dining Pub of the Year 12 times 2007-2019, and The Michelin Guide Inspectors’ Favourite 12 times 2007-2019. The Feathers, Hedley-on-the Hill, Stocksfield NE43 7SW, tel 01661 843 607, www.thefeathers.net floured with the remaining 25g flour. Sprinkle the fruit, almonds, lemon zest and sugar on top and knead. Form into a smooth ball and shape into an oblong 15cm x 20cm with a floured rolling pin. Using your hands, roll the marzipan into a sausage shape about 14cm long. Place widthways in the middle of the dough, finishing short of the ends. Fold the marzipan over to make a parcel and turn over so the seam is underneath. Place diagonally on a baking sheet, allowing plenty of room to expand. Put the whole thing in a lightly oiled polythene bag (you may need 2) and leave to prove METHOD Put 300g of the flour in a mixing in a warm place until doubled in size again (about 1 hour). bowl. Add salt, yeast/milk mix, beaten egg and soft butter. Mix Preheat oven to 180C/Gas 4. Remove bag and bake for well with a spatula. Sprinkle 40 mins on the middle shelf. Cool 25g flour on a board (it needs on the baking sheet for 5 mins so much because it’s sticky), then move to a wire rack. Dust and pile mixture on top. Turn heavily with icing sugar now and over in the flour and knead again to serve. lightly to form a ball. Put in the Note: If you want to freeze this, bowl, place in a polythene bag do so as soon as it cools. Defrost, closed with a clip and leave warm up and dust again to serve. at room temperature until Note: Use any dried fruits - just doubled in size (up to 2 hours, keep the proportion of fruit to depending on temperature). flour the same. Turn risen dough onto a board INGREDIENTS 350g strong white flour pinch fine salt 2 tsp/25g easy bake yeast mixed with 110ml hand-hot milk 1 large egg, beaten 110g soft butter 40g dried cranberries 25g golden sultans 50g brown sultanas 40g no-soak apricots, chopped 40g glace cherries, quartered 25g almonds, chopped (skin on) grated zest of 1 lemon 40g caster sugar 175g white marzipan icing sugar, sifted to dust with

HIGH S T E AK S There’s no stopping the team at Tomahawk Streakhouse, who have just opened another new venue in the North East. Rio Brazilian Steakhouse on Osborne Road, Jesmond, Newcastle, is home to 16 cuts of meat from beef, pork, chicken and lamb served in traditional Rodízio style - carved at the table by goucho chefs - and served with Brazilian cheese breads, creamed mash, fries and Brazilian garlic bread. In addition, the cocktail menu features a signature Caipirinha, Margharita, Daiquiri and an Old Duarte made with Lagavulin whisky, Drambuie, Mozart chocolate, orange bitters and orange zest. Rio Brazilian Steakhouse, 61 Osborne Road, Jesmond, Newcastle NE2 2AN, www.rio-steakhouse.co.uk

Photo: Jennifer Pallian www.unsplash.com @foodess

FI VE-S TAR FE S T I VAL Rockliffe Hall’s Festival of Food returns in 2020, spanning eight days starting on Saturday February 1. An Artisan Food Fair during the opening weekend will be followed by a series of special lunches and dinners, afternoon teas, workshops, food and wine events and a black tie dinner. Chefs and food experts set to appear include Frances Atkins (The Yorke Arms), Terry Laybourne (21 Hospitality), Josh Overington (Le Cochon Aveugle), Alex Nietosvuori (Hjem) and Briony Williams (Great British Bake Off). Rockliffe Hall, Hurworth, Darlington, DL2 2DU tel 01325 729 999, www.rockliffehall.com

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Christmas at Blagdon

free range turkeys and rare breed beef from our own farm • Delicious party food freshly made • Succulent in our farm shop kitchen • Trees and trimmings, chocolates and chipolatas, hampers and hams • Geese, three bird roasts, ducks and the biggest selection of game in the region All you need for a delicious Christmas

CHRISTMAS FAYRE & TASTING DAY SATURDAY 23RD NOVEMBER 10AM - 5PM Come and discover how good Christmas can taste and meet our local suppliers. See our website for Christmas Brochure www.theblagdonfarmshop.co.uk 16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA - T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tuesday-Saturday 10am-5pm Sunday 11am-4pm | Open Every Bank Holiday

FESTIVE FEASTS AT

FROM 25TH NOVEMBER 31ST DECEMBER 2019. LUNCH

£20 pp | DINNER £28 pp

BOOK ONLINE OR GIVE US A CALL ON

0191 232 5133 (HIGH BRIDGE) 0191 281 3434 (JESMOND)

DABBAWAL.COM

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GREAT FOOD - GREAT VIEWS GREAT SERVICE

Planning your Christmas and New Year?

Murder Mystery Dinner - Saturday 7th December £37.50 per detective Christmas Dinner Disco - Saturday 14th December, 3 course festive fayre dinner, with disco until late £28.00 per person Christmas Fayre 3 course lunch - Friday 20th December £21.50 New Years Eve Gala Dinner Dance - 31st December £65.00 per person, canapés, fizz, pianist to welcome, 7 course dinner, disco until 1.00am Ask about our overnight rates Festive Afternoons Teas served throughout December and January 2 for £29.00 includes a glass of fizz - Buy as a Christmas gift

1 Market Place, Corbridge Northumberland, NE45 5AW Tel: 01434 633044

Why not give us a call for more information or simply pop in soon

Open Monday - Thursday 7am - 5pm Friday - Saturday - Sunday 7am - 6pm

Station Road, Rothbury, Northumberland, NE65 7QH

@GrantsBakery

stay@coquetvale.co.uk www.coquetvale.co.uk

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01669 622900

BOOKS

Read all about it… We’ve got Christmas all wrapped up thanks to Helen Stanton, owner of Forum Books in Corbridge, and her pick of the season’s best books for foodies C O O K H O USE BY AN N A H ED WO R T H

HAPP Y VE G AN CHRIS T MA S BY K AR OL IN E J ON S S ON

£25 Head of Zeus Anna Hedworth, of Cook House in Ouseburn, Newcastle, tells how she progressed from supper clubs to national acclaim and shares more than 100 superb recipes. This is our new kitchen staple.

£14.99 Pavilion A merry and magnificent smorgasbord of plant-based Scandinavian dishes including cardamom buns, cinnamon bhajis, and sticky buffalo cauliflower plus drinks and everything festive. Simply glorious.

A CH EE SEM O N G ER ’S HIS TOR Y OF T H E BR I T I SH I SL E S BY N ED PAL M ER

L E T IT SN OW BY A GN E S PRUS

£16.99 Profile Books Cheesemonger Ned Palmer takes us on a delicious tour across Britain and Ireland, through the craft and culture of cheese making from an eccentric and engaging cast of characters.

£7.99 Hardie Grant Bring warmth and sweetness to your kitchen with apple gingerbread, chocolate and pecan snowballs, and mulled wine tartlets dusted with icing sugar snow. With a recipe for every day of Advent, it’s a seasonal must-have.

T H E J APAN E SE TABL E BY S O F I A H EL L S T EN

GREEN FE A S T BY N IGEL SL AT ER

£18 Hardie Grant Tokyo-based Sofia Hellsten celebrates the ichiju-sansai tradition - literally ‘one soup, three dishes’ - with this collection of uncomplicated, delicious small plates served with steamed rice. Inspiring and truly beautiful.

£22 Fourth Estate Nigel Slater takes us into autumn and winter with 110 warming, substantial and deeply satisfying recipes. Another varied, glorious celebration of plantbased winter cooking, this is Slater at his best.

AR AN BY F LO R A SH ED D EN

BIG MAMMA CUCIN A P OP OL AR E

£22.00 Hardie Grant From Flora Shedden’s bakery in Dunkeld, Scotland this is a glorious selection of recipes, stories and interviews with customers, taking us through a day at the bakery. Transporting and mouthwatering.

£27.95 Phaidon This collection of contemporary Italian recipes is the ultimate modern cookbook. More than 130 deliciously easy recipes range from classics like risotto with truffle to linguine with clams, black tortelli, lemon pie and an unforgettable chocolate tart.

Forum Books, The Chapel, Market Place, Corbridge, NE45 5AW, tel 01434 632 931, www.forumbooksandkids.com

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JUST GO..!

Take 5

Seeking foodie inspiration? Here are five of our favourite things of the moment...

D OWN ON T HE FARM ‘Tis the time of year for the best quality Christmas produce from your local farm shop. Blagdon Farm Shop is now full of Christmas produce from the Blagdon estate, including free-range bronze and white turkeys, guinea fowl and beef. The shop is also packed with local produce, including Christmas cakes. Meanwhile, down County Durham way, Knitsley Farm Shop is full to the brim with beautiful farm produce and local festive fare. About halfway between the two, North Acomb Farm Shop at Stocksfield stocks the farm’s own bestselling Aberdeen Angus beef, lamb and pork, dry-cured bacon and gammon, homemade bakes and pies, and masses of quality seasonal produce. All of these award-winning farm shops are taking Christmas orders now. www.theblagdonfarmshop.co.uk • www.knitsleyfarmshop.co.uk • www.northacombfarmshop.co.uk

KIT T Y ’S GINGER WINE We have to have this in the Appetite kitchen at Christmas (all winter long, in fact). Handmade in Blyth, this non-alcoholic blend is refreshing yet warming, with big flavours of fresh root ginger, citrus and eastern spices. Available via the website or from stockists all over the region (listed on the website), it’s gorgeous hot or cold and as a mixer. www.kittysgingerwine.co.uk

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SHED AT THE SHIP Paul Johnson and Kelly Hopkins of the excellent Ship inn, Wylam have launched The Shed – a new private dining experience at the pub. They’re serving up a menu for sharing across the table, which has space for 14, plus one-off menus for groups and themed nights. They also plan to host events at The Shed, including cookery demonstrations, guest chef nights and more. The Ship Inn, Main Road, Wylam, NE41 8AQ tel 01661 854 538, www.theshipinnwylam.co.uk

IL PICCOLO

Yearning for a friendly neighbourhood Italian kitchen just like the one you loved on holiday? Go to Il Piccolo in Corbridge, where chef-patron Manuel Orto’s Sicilian heritage is to the fore in sublime bruschetta, succulent lamb chops in red wine, garlic and rosemary, mouthwatering venison ragu with barlotti beans, and the best calamari this side of Palermo. The pizza and pasta feature superb salami, proper nduja, creamy gorgonzola and mozzarella, and there’s a deli, so you can take Italian ingredients home. Vibrant, quirky and beloved by foodies, this is a gem. Il Piccolo, St Helen’s Street Corbridge, NE45 5BE, tel 01434 634 554, www.ilpiccolo.co.uk

HARISS A

News, dear reader, of the humble felafel. After years searching, we believe we have found the best in the world, at Harissa eastern Mediterranean kitchen in Sandyford, where chargrilled meat and veg, house-made breads, mezze, vegan specials, seasonal small plates and main meals combine with a lively atmosphere. Listed in the 2020 Good Food Guide for many reasons, the Christmas menu is a must. Harissa, Starbeck Avenue Sandyford, Newcastle NE2 1RJ, tel 0191 261 5501 www.harissakitchen.co.uk

AWARD WINNING

Established

1978

FARM SHOP

CHRISTMAS ORDERS NOW BEING TAKEN Free range Turkeys, Geese, Ducks & Chickens, Aberdeen Angus Beef, home cured Gammon, Pork & Lamb and full range of Game.

Come and visit the Cheese Loft Café this winter! Remember you can pre-order your Christmas cheese and hampers for collection at a time which suits you. Opening hours:

DON’T FORGET OUR SCRUMPTIOUS SELECTION OF MINCE PIES, CHRISTMAS CAKES AND PUDDINGS PLUS LOTS MORE GIFT VOUCHERS & HAMPERS AVAILABLE

Christmas Eve: 10am-4pm (last food orders 2pm) Christmas Day: Closed Boxing Day: Closed 27-30th December: 10am-5pm (last food orders 4pm) 31st December: 10am-4pm (last food orders 2pm) New Year’s Day: Closed Normal opening hours will resume 2nd of January (well, weather permitting)

The Cheese Farm, Green Lane, Northumberland, NE13 6BZ - Tel: 01670 789798 www.northumberlandcheese.co.uk

North Acomb Farm, Stocksfield, Northumberland, NE43 7UF TEL: 01661 843181 EMAIL: shop@northacomb.co.uk www.northacombfarmshop.co.uk OPEN: Tues-Sat: 9.30am - 5pm,Sun: 9.30am - 1pm closed Monday

Celebrate the festive season at Eslington Villa

This Christmas enjoy fantastic food in relaxing surroundings whether it is a cosy meal for two or a gathering of friends or colleagues, Eslington Villa makes the perfect retreat. The Christmas menus start from the 2nd December, lunch is £24.00 and dinner is £30.00 for three courses. To book a table call 0191 487 6017 or visit www.eslingtonvilla.co.uk for more information.

Join us from the 2nd to the 23rd of December 2019 to Eat, Drink & be Festive

An Eslington Villa Gift Voucher makes a perfect gift for family and friends this Christmas! Available on hotel stays, dining and monetary value. Buy online and have delivered to your door!

Our new menu includes some fantastic options for all tastes. To view the full menu of more details visit www.thestaithhouse.co.uk 57 Low Lights, North Shields Fish Quay, NE30 1JA

www.eslingtonvilla.co.uk

Monday to Saturday 11am–late / Sunday 12pm–10:30pm

8 Station Road, Low Fell, Gateshead, NE9 6DR | 0191 4876017

info@thestaithhouse.co.uk - 0191 270 8441

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REVIEW

Winter warmer Dean Bailey heads east for a taste of Indonesia in a wet and wintry Whitley Bay

Our standout lunch of the last month sent us east, to the coast and Whitley Bay - a proper foodie destination these days - and Indonesia, the inspiration for half of the menu at Simpsons Café Bistro. Simpsons combines the food heritage of its owners Derek and Uci Kinnear. Their little warung – a small, family-owned business, restaurant or café in Indonesia – serves up traditional English fayre for breakfast and lunch alongside a selection of dishes rooted in Uci’s family’s warung in Jakarta. This Indonesian menu is served throughout the day, evenings and Sundays alongside the popular Sunday lunch. Lunch here on a wet and windy weekday provides a proper prime beef burger pepped up with a secret recipe of spices and served with chunky potato wedges. A big BLT is a hearty lunchtime treat, while the Javanese stir fry of rib eye steak, sautéed potatoes,

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peppers, sugar snap peas and onions proffers a warming bowl of chilli heat, sweetness and crunch. Light prawn crackers and a big bowl of rice make for a hearty lunch and ample preparation for a return to the decidedly wintry weather outside. Staying indoors for a little longer brings with it the welcome opportunity for a pudding made by Uci. The cakes sound scrumptious, but the chance to enjoy a big chunk of sticky toffee pudding covered in caramel sauce proves irresistible. Coffee sourced from a co-operative in Jakarta and exclusive to Simpsons in the area tops things off nicely. Staying put also gives us a chance to chat to Derek. He sets the whole room at ease, chatting about the food, the photos on the walls from local artists - plus one of his parents on their wedding day - and the goings on in and around the town. His stories and passion

for the area make a long lunch fly by and we leave knowing we’ll be back soon to try more of Uci’s dishes, including the lamb Gulai Kambing and the Beef Rendang, which Derek informs us is unlike any other in the world. For now, we at last feel prepared to brave the outdoors again, bolstered by the fact that not only have we been well fed, but at these prices we can go every day. Sandwiches, paninis, toasties and jacket potatoes, for instance, range from £2.50-£4, while the lunch menu ranges from £4 to £9 for the burger with wedges. From the Indonesian menu, small plates, soups and fried rice dishes are around £4-£7 while larger plates are around £12, which is incredible value for the quality of food on offer. See Facebook for details of evening services (currently Fridays and Saturdays) and Sunday lunch, which is so popular around here, booking is essential.

SIMPSONS CAFÉ BISTRO 15 CL AREMONT CRESCENT WHITLE Y BAY, NE26 3HL , TEL 0191 252 0037 WWW.FACEBOOK .COM/ SIMPSONSCAFEBISTRO

Our new private dining room is now ready for hire! A perfect venue for intimate private dining, meetings, conferences, family get togethers, Weddings & christenings. Candles, a wood burning stove and fully fitted kitchen, create a warm, cosy and personal experience. Get in touch today to start planning your next event. Seats up to 14 people for formal dining and more for buffet style. Look out for guest chef and theme nights coming soon.

Main Road, Wylam NE41 8AQ Tel: 01661 854538 www.theshipinnwylam.co.uk

PureKnead Bakery & Cafe sells a range of high quality bread, cakes & coffee, all made with quality ingredients, attention to detail and design. Mince pie gift boxes and Christmas cakes! Christmas order list now available for quiche, mulled wine cheesecakes, stollen buns, Florentine tarts and lots more. You can now enjoy our fabulous coffee, teas, homemade sandwiches and cakes in store with our new cosy window seating areas.

111-113 | Park View | NE26 3RH T: 07964 864 181 | www.pure-knead.co.uk | hello@pure-knead.co.uk

Sit back, relax and enjoy your time on board The Ship

LOCATED IN THE HEART OF NEWCASTLE Christmas Menus

Available from 13th November to 24th December

BOOK NOW FOR CHRISTMAS FAYRE

From £19,95

MENEW NU

Good, honest food with a sprinkling of Northern charm Something for everyone – from brunch to pre-theatre dinner and or just coffee and drinks from the bar. 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

Côte Brasserie Newcastle

120 -122 GRAINGER STREET, NEWCASTLE, NE1 5AF @McKennascafebar

McKennasatNorthernStage

0191 731 4733 | www.cote.co.uk/christmas appetitemag.co.uk

12 CHEFS

The 12 chefs of Christmas

12 chefs and food experts share their top tips for the festive season, including two ttips for roasties... don’t do Christmas without this!

CR AIG N I CH O L S O N

J ANE PI K E T T

TOM S T URMAN

Blackfriars Cookery School

Editor, Appetite

Tomahawk Steakhouse

C O O K W H AT YO U K N O W

THE 12-MONTH CAKE RULE

T H E U LT I M A T E ROA S T I E S

After spending the last seven years in Asia at Christmas, this year I’m really looking forward to a traditional Christmas at home. My most important piece of advice is to cook what you know. You don’t want to be cooking something new on Christmas Day - it’s stressful enough as it is! Also, don’t do it all yourself; make it a family event that can become part of your family traditions.

Make your Christmas cake a year in advance. Yes, I realise this sounds just a bit too keen, but I become even more of a cooking machine at Christmas than at any other time of year, and when I’m lucky enough to have a few days off over the holiday period, I like to put together next year’s cake. This feels so much more fitting than trying to motivate myself to do it at the end of the summer, when I am totally not in the mood. Doing it over the Christmas break ensures I’m properly in the festive spririt, we have some booze in the house in which to soak the dried fruits, and it’s got 12 months to mature (and be given several drinks) before it’s eaten.

For the ultimate roasties, par boil until softened and while they’re still warm, get a fork and drag along each potato so they are indented. Ask your butcher for some beef fat and render that down and toss through the roasties. Failing that, buy the best quality goose or duck fat you can find. Roast with plenty of garlic, rosemary and thyme until crisp and fluffy.

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12 CHEFS

J AME S CLO SE

K AT H R YN NICHOL SON

SIMON WAL SH

PERFECT ROA S T P O TA T O E S

FESTIVE FRIDGE FILLERS

ORANGE, CHESTNUT & C R A N B E R RY BUTTER

Peel Maris Piper potatoes and cut them into equal sizes. Boil the potatoes with no salt until they’re soft but not falling to bits. Drain and fluff up by shaking the pan with the lid on. Put the potatoes in the fridge for an hour - this increases the surface and will make them crispier. Melt the best quality duck fat you can find and put the potatoes in the fat. Put in the oven at 180C/Gas 4. Halfway through cooking, turn them over in the fat and continue to cook until golden and crispy.

Here are a few things you can have ready in the fridge for guests over the festive period. Left over ham – we love to cook ours in marmalade and cloves, and top it with glazed orange segments, it’s so festive and succulent and it’s perfect to just carve slices off when visitors arrive. A good stash of pies – our festive pies are really popular over Christmas for people to cut into whenever guests arrive – turkey, sausage and stuffing, or turkey, ham and cranberry are the most popular choices.

INGREDIENTS 200g unsalted butter 50g cranberry sauce 100g chopped chestnuts juice & zest of 2 oranges ½ tsp salt 2 tbsp chopped sage pinch cinnamon pinch nutmeg pinch mixed spice

The Raby Hunt

Nicholsons Butchers

Longsands Fish Kitchen

METHOD Soften the butter and mix all the other ingredients into it. Stuff under the skin of your festive turkey or chicken to help to keep it moist and add a lovely flavour.

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12 CHEFS

C AT RIO N A MA CD O UG AL L

ANNA H ED WO R T H

MAN SINGH

WA L N U T CRUMBLE SOUR CREAM CAKE

SPICED WINTER SYLLABUB

TURKEY B E R RY K E BA B S

Perfect for afternoon guests!

This is great on topped with pomegranate seeds and toasted nuts, and as a an accompaniment for chocolate tart, chocolate and almond cake or Christmas pudding.

Serves 1

Cook Yourself Happier

INGREDIENTS For the crumble: 50g butter 70g plain flour 1.5 tsp ground cinnamon 1 tsp ground ginger pinch salt 100g toasted walnuts, chopped For the cake: 180g butter 300g caster sugar 3 eggs 300ml sour cream 1 tsp vanilla extract 325g plain flour ½ tsp bicarbonate soda 2 tsp baking powder pinch salt METHOD Line a loaf tin and preheat oven to 160C/Gas 3. Place all crumble ingredients apart from the nuts in a bowl and rub in until it resembles breadcrumbs. Mix in the walnuts. For the cake, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Mix in sour cream and vanilla extract. Sift together flour, bicarb, baking powder and salt and fold into the mixture. Spread half the cake batter evenly in the bottom of the tin. Sprinkle half the crumble mix over. Layer remaining batter over the crumble (it helps to use wet fingers). Sprinkle remaining crumble over the top. Bake at 160C/Gas 3 for 1 hour or until a skewer comes out clean.

28 appetitemag.co.uk

Cook House

Dabbawal

INGREDIENTS 75g sultanas 4 tbsp sherry juice and zest of 1 orange juice and zest of 1 lemon 4 tbsp brandy 75g dark muscavado sugar 1tsp ground cinnamon 1 tsp ground ginger 600ml double cream seeds of 1 pomegranate 2 balls candied stem ginger, cut into small cubes

INGREDIENTS 2-3 tbsp oil ½ tsp chopped ginger ½ tsp chopped garlic 70g chicken mince 1 tsp dried cranberries salt to taste 200g turkey fillet For the marinade: 3 tbsp Greek yoghurt 1 tbsp mascarpone cheese 1 tbsp ginger-garlic paste ½ tsp garam masala ½ tsp turmeric powder ½ tsp green cardamom powder ½ tsp red chilli powder ½ tsp cumin powder

METHOD Soak sultanas in the sherry, preferably overnight. Combine orange and lemon juices and zest in a bowl, add brandy, sugar, cinnamon and ginger and whisk together by hand. In a separate bowl, whip cream with an electric whisk to soft peaks, then fold in the citrus and spice mix. Deseed the pomegranate and put the seeds in a bowl, reserving a few for decoration. Add the candied ginger, the boozy sultanas and any remaining sherry, then add this to the cream and fold through until incorporated. If this is too loose, just fold a bit more vigorously. Chill in the fridge until ready to serve. This can be made the night before. Serve in small bowls or glasses topped with more pomegranate seeds.

METHOD To make the marinade, put the yoghurt and mascarpone in a bowl, add the spices, mix well and set aside. Heat the oil in a pan over a medium heat, add the ginger, garlic and chicken mince and stir. After a minute, add dried cranberries and salt to taste. Cook for 5-10 mins, mashing it as smooth as possible and set aside. Roll the fillet into three tubes and stuff the chicken mince mixture inside. Place in a dish, generously spread the marinade over and set aside for 2-3 hours. Place on a baking tray and cook at 180C/Gas 4 for 10-15 mins, turning over half way. Serve with seasonal salad and chutneys.

Serves 8

FESTIVE DINING EXPERIENCE Every Friday and Saturday from the 6th to 21st December 3 Course Meal - Festive Dressed Table - Live Acoustic Music Taxi Service Available (conditions apply) £25 per person

NEW YEARS EVE CELEBRATION Prosecco on arrival, 4 course menu, live acoustic singer from 7pm, DJ from 9.30pm to see in the New Year £65 per person BOOKING ESSENTIAL BY PHONE OR BY EMAIL

The Jolly Fisherman, Haven Hill, Craster, Northumberland, NE66 3TR call: 01665 576 461

CHRISTMAS AT LINDEN HALL GOLF & COUNTRY CLUB Set in a beautiful 450-acre estate, located in the heart of Northumberland, Macdonald Linden Hall is the ideal place to celebrate this festive season with family and friends. no matter what you are looking for, choose Macdonald Linden Hall and you will be guaranteed fabulous food, superb service and a wonderful experience. T: 01670 500000 www.macdonaldhotels.co.uk/LindenHall

email: info@thejollyfishermancraster.co.uk

BISTRO ROMAN O LOOK OUT FOR THE BIG CHEESE!...

E AT. D R I N K. B E ME RRY

The quirkiest deli in the land offering a vast range of incredible sandwiches made to order, all day long! ...Proudly serving the North East with a smile for over 25 years Independent Sandwich Shop of the Year 2017 Order your bespoke Christmas Hamper 244 Jesmond Road, Newcastle Upon Tyne, NE2 1LD Tel: 0191 281 8200, Email: denesdeli@gmail.com www.denesdeli.com Open: Monday - Friday 8am - 5pm Saturday 9.30am - 4pm @denes_deli

OUR ALL DAY SUNDAY MENU IS THE PERFECT TREAT FOR THE FAMILY. OPEN MON-SAT LUNCH & DINNER, SUN 12.30PM - 7PM

63 FRONT STREET CLEADON VILLAGE, SUNDERLAND, SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk

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12 CHEFS

MARK BEN N E T T

J AM I E WAL SH

R O NAL D R O B S ON

MAKE THE MOST OF CRANBERRIES

A P R I C OT & WA L N U T STUFFING

TIPS FOR TERRIFIC TURKEY

My top tip at Christmas is to make the most of cranberries. They’re a fantastic addition not just to your Christmas dinner, but with cold roast turkey the next day. Use them as a sandwich filler or to give an extra touch to a turkey pie. Also, it doesn’t matter if you’re a professional chef or a home cook - one rule always stands, preparation! We’re lucky at Ramside to have a full brigade of chefs so everything works like a well-oiled machine, but you can ensure Christmas Day cooking is stress-free by getting your prep done the day before.

INGREDIENTS 400g sausage meat 1 onion 100g chopped dry apricots 100g chopped walnuts 140g of soft breadcrumbs 1 egg salt and pepper

To keep it moist, cook the turkey upside down. Popping the turkey breast-side down for the first hour or so of roasting means the bird essentially bastes itself. And if you can manage to turn it a few times throughout the cooking process it will encourage the juices to stay inside. Once it’s cooked, let the turkey rest. The heat of the oven forces the juices into the middle of the bird so, once you’ve extracted it from the oven, let the turkey rest for around 20 mins under some foil before carving it. The juices will redistribute, and you’ll have moister meat.

Ramside Hall Hotel

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Eslington Villa

METHOD Mix all the ingredients in a clean bowl. Wet your hands under warm water (this helps the stuffing not stick to your hands), and roll the mixture into even sized balls. Place on an oiled roasting tray and cook at 180C/Gas 4 for approx 15-20 mins (depending on the size of your balls). They’re cooked when they feel firm when pressed.

Leila Lily’s

THE PERFECT START TO YOUR CHRISTMAS PARTY OR A FESTIVE GET TOGETHER WITH FRIENDS...

RESTAURANT & COCKTAIL BAR CHRISTMAS DINING  AT SOHE  Lets us make your Christmas even more amazing with our fantastic Christmas Set Menu from award winning North East Chef, Parichat Somsri-Kirby.

Delicious Homemade Food & Cakes, with Daily Specials Breakfast, lunch & afternoon teas. Sit in or take away! Buﬀets, Parties and Special Occasions - ask for details See our menu & more @ www.janskitchen.co.uk

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Enjoy 2 or 3 courses of the most authentic, fresh cuisine Newcastle has to offer.

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5PM - 10PM

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2 Courses £24.95

3 Courses £24.95

3 Courses £28.95

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North East Local Restaurant of the Year 2019 97 - 103 Osborne Road, Newcastle upon Tyne, NE2 2TJ Tel: 0191 2818161 www.sohe.co.uk Visit us online for Christmas and New Year opening times

The Feathers Inn, Hedley on the Hill, Stocksﬁeld, NE43 7SW

Tel: 01661 843 607

See website for opening times www.thefeathers.net

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COOK!

JOYEUX NOEL

Nicolas Kleist, head chef at Bouchon Bistrot, Hexham provides the ultimate Christmas Day feast Photographs: Nicky Rogerson Oh, to be en France for the festive season; a place where lunch is a nearreligion and the savouring of robust, seasonal flavours is always de rigeur. This menu from Nicolas Kleist at Bouchon - the award-winning Frenchowned bistro in Hexham - features a

starter, main course and dessert, plus a starter or aperitif sharing board of baked Mont D’Or and an especially festive Champagne palate cleanser to enjoy between your main course and dessert. For this menu, goose is the order of the day. Bon appetit!

S TA R T E R / A P E R I T I F BAKED MONT D’OR CHEESE WITH DIPS Serves 4-6 INGREDIENTS 1 Mont d’Or cheese (or good quality Camembert) dry-cured meat (ham, cured sausages etc) new potatoes, cooked pickles, including small gherkins and baby onions fresh bread to dip

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METHOD Preheat the oven to 180C/ Gas 4. Bake cheese for 15 mins until runny in the middle. In the meantime, place a selection of charcuterie meats and pickles on a board to bring to room temperature. Lift the skin of the cheese with a fork and dip!

COOK!

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COOK!

S TA R T E R B O U C H É E À L A R E I N E ( VO L - AU - V E N T S ! ) Serves 6 INGREDIENTS 2 x 500g blocks puff pastry 1 egg yolk 40g butter 40g plain flour 500ml milk salt and white pepper pinch ground nutmeg ½ tbsp butter 150g button mushrooms, halved 12cm fluted pastry cutter 2cm fluted pastry cutter

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METHOD For the vol au vent cases: Preheat oven to 190C/Gas 5 and line a baking tray with greaseproof paper. On a lightly floured surface, roll out 1 pastry block to 1cm thick. Using a 12cm fluted pastry cutter, cut out 6 discs. Transfer to the baking tray. Roll the second block of pastry to ½cm thick and cut 6 discs with the 12cm cutter. Then, using the smaller cutter (2cm) take

a disc from the middle of each. Dip a pastry brush in egg yolk and brush the discs on the baking sheet, then stick one of the 6 discs without centres onto each. Place the smaller discs separately on the baking sheet and brush with egg. Score lightly with a knife for decoration and bake at 180C for 15 mins or golden brown. Set aside. For the mushrooms: Melt butter in saucepan, add flour and whisk

for 2 mins on a medium heat. Add milk gradually, stirring until sauce thickens. Season with salt, white pepper and a pinch of ground nutmeg. Remove from heat. Melt ½ tbsp butter in a frying pan, add mushrooms and sauté until tender. Add to the béchamel sauce and set aside to cool. When cool, fill the pastry cases with the mixture, top with the baked pastry lids and serve.

ROAST GOOSE B R E A S T, BOULANGERE OF BRAISED LEGS & O F FA L S AU C E

COOK!

Serves 6 INGREDIENTS 5.5kg whole goose with giblets 3 onions, diced 1 carrot, diced ½ leek, diced 1 celery stick, diced 2 garlic gloves 2 tbsp tomato purée 1 bouquet garni (thyme & bay) ½ bottle red wine 8 maris piper or red skin potatoes, peeled 3-4 sprigs fresh thyme 1 ltr chicken stock For the offal butter: 2 shallots, sliced 1 clove garlic, crushed 250ml red wine 100ml port 100ml brandy offal/giblets from the goose 200g soft butter METHOD Remove the goose breast and legs from the carcass, leaving as much skin as possible on the legs, and set aside along with the offal (liver & gizzard). For the boulangère: Preheat oven to 200C/Gas 6, cut remaining meat from the goose carcass in small bits, place in an oven tray and roast for 25 mins. Set aside. Place a pan over a medium heat and sear the legs on each side until the fat has rendered a little and the meat is browning. Remove legs and set aside. To the same pan, add 1 onion, the diced vegetables, the garlic and tomato purée and sauté until browning. Transfer vegetables to a deep pan, add red wine, bouquet garni, goose legs and the meat from the carcass. Add 1 ltr water and bring to the boil. Place in the oven for 2½ hours until the meat falls off the bones. Remove legs and pass the cooking liquor through a fine sieve into a pan. Place this pan over a medium heat and reduce until thickening and a nice amber colour. Set aside for the offal sauce

(below). Pick meat from the legs and set aside. Discard bones. Preheat the oven to 150C/Gas 2. Thinly slice 2 onions and the potatoes (with a mandolin if you have one). Put potatoes in a mixing bowl, add a few springs of chopped thyme and season with salt and pepper. Line a 4cm-5cm deep oven dish with baking parchment. Put in a layer of potatoes, then a layer of sliced raw onion, then a layer of leg meat. Repeat the process to the top of the dish. Pour warm chicken stock over and bake in the oven for 1½ hours. Remove from oven. When cool, cover with cllingfilm and place a dish or oven tray on top, weighing it down with tins or weights to press down on the potato. Chill overnight. Next day, turn the dish upside down, remove the boulangère, and cut into squares. For the offal butter: Put the shallots, garlic, wine, port and brandy in a pan. Bring to the boil then simmer until the alcohol has fully evaporated (don’t burn the pan!). Put in a food processor with the raw giblets/offal (the hot liquid will cook them), blend to a purée and use a spoon to help pass it through a fine sieve so that it is very smooth. Add soft butter, mix well, cool and refrigerate. For the goose breast: Take the goose breast out of the fridge 1 hour before

cooking. Preheat oven to 190C/Gas 5. Season breast with salt and pepper and sear skin side down in an ovenproof frying pan over a medium heat. Remove excess fat as you go along and sear until skin is golden. Turn over to the flesh side and sear gently for a further couple of mins. When it colours, place skin side down again and put the pan in the oven for 10 mins. Remove from oven and leave to rest for 15 mins before serving. To make the sauce and serve: While the meat is resting, cut the offal butter into small cubes. Heat the liquor you retained from the braising pan (in the boulangère recipe) in a pan to heat up, and at the last minute add a few cubes of the offal butter and whisk (beware, the offal butter is flavoursome, so don’t add too much!). Heat up the boulangère potatoes on a baking tray or oven dish. Slice the goose breast and serve with vegetables and the sauce poured over. Tips: Prepare everything apart from the breast meat a couple of days in advance, keeping it all refrigerated. Just warm it all up while the breast is cooking on the day. If you prefer, you can use a duck instead of goose. The offal butter is strong, so you won’t need much. The remaining butter can be kept in the freezer and used to deepen the flavour of sauces in future.

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COOK

PA L AT E C L E A N S E C H A M PAG N E G R A N I TA INGREDIENTS 120g caster sugar 240ml water 2 oranges, juice 1 bottle Champagne METHOD Mix the water and sugar in a saucepan, add the juice of the 2 oranges and bring to the boil. Set aside to cool.

When cool, add Champagne and whisk gently. Pour into a tray or dish 3cm-4cm deep and place flat in the freezer. After 1 hour, scrape the frozen parts of the mixture with a fork. Repeat every hour until fully frozen, creating nice flaky crystals. Serve in frozen glasses after the main course and before dessert to cleanse the palate.

DESSERT I C E D VA N I L L A & R U M PA R FA I T W I T H WINTER FRUITS INGREDIENTS For the parfait: 250ml milk seeds from ½ vanilla pod 3 eggs, separated 65g sugar 400ml double cream 1 tbsp caster sugar 20ml dark rum For the winter fruits: 1 bottle red wine 100g demerara sugar 1 stick cinnamon 2 star anis 3 strips orange peel 3 strips lemon peel handful of sultanas 250g pitted prunes 250g pitted apricots 100g hazelnuts 2 pears, peeled and quartered 2 apples, peeled and quartered Garnish: crushed hazelnuts

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METHOD Note – the fruit is best made 4-5 days in advance, and the parfait is frozen, so is made in advance also For the parfait: Bring milk to boiling point and remove from heat. Cut open the vanilla pod and scrape seeds into the milk. Set aside for 5 mins. Separate eggs and whisk yolks and sugar together until the mixture becomes pale. Pour the vanilla-infused milk onto the egg/sugar mixture and warm over a low heat to 85C, stirring with a wooden spoon (don’t let it boil or you will have scrambled eggs!). Pour into a bowl and set aside to cool. Put the double cream in a bowl and whisk to a soft peak. In another bowl, whisk the egg whites until stiff, add 1 tbsp caster sugar towards the end and whisk briefly again. Delicately fold the whipped cream into the cold milk/

egg custard mix you set aside earlier, then delicately fold in the egg whites and add the rum. Pour mixture into moulds or rings of any shape and freeze until firm. For the fruit: Place all ingredients except the pears and apples in a large pan, bring to the boil and

simmer for 15 mins. Add apples and pears and simmer for approx. 15 mins until tender. Leave to cool. The fruit gets better with age, so make this 4-5 days in advance. To serve, place parfait on cold serving plates 10 mins before serving, add fruits and crushed hazelnuts.

Bringing the tastes & flavours of Indonesia to the heart of Whitley Bay

Simpsons Cafe & Bistro CHRISTMAS BOOKINGS NOW BEING TAKEN - call for details

WARUNG: 'A type of small family owned business, a small restaurant or café in Indonesia or Whitley Lodge'

At Simpsons Cafe, bar and bistro we are taking you back to the roots of authentic Indonesian cuisine. Our Food gives you the opportunity to experience and share a variety of tastes from the heart of Indonesia! Enjoy breakfast with us up until 12pm or join us on an evening for homemade English or Indonesian cuisine. Try our taster menu for two and indulge in a wide variety of homemade Indonesian dishes. Book traditional Sunday lunch or an Indonesian option is also available. Simpsons is a friendly, relaxed environment that you can enjoy by yourself or with friends and family. A place where ﬂavours could be shared, sampled or tasted alone.

15 CLAREMONT CRESCENT, WHITLEY LODGE, WHITLEY BAY, NE26 3HR Tel: 0191 252 0037 • WWW.SIMPSONS.ORG.UK Open: Tues, Wed, Thurs 9am - 3pm, Fri 9am - 10pm (last food orders 8.30pm) Sat 4.30pm -10pm (last food orders 8.30pm), Sun 12 noon - last food orders 5pm

R IVERVIEW

PATISSERIE & BAKERY DESSERTS - B AKERY - RESTAURANT - FRESH INGREDIENTS - LOCALLY SOURCED Bread * Cakes/Christmas Cakes * Pies * Sandwiches * Breakfast * Lunches * Daily Specials * Sunday Lunches and more!

SPECIAL CHRISTMAS FAYRE MENU Available 1st - 22nd December 3 course only £13.95 per person STARTERS

MAINS

DESSERTS

Smoked Salmon with dill mayo, mixed leaves and a citrus dressing

Turkey, stuffing, pigs in blankets, sprouts, roasties, vegetables and gravy

Chocolate and Cherry torte with cream

Soup of the day served with artisan bread and butter

Festive Pie - turkey, gammon, stuffing, cranberry sauce served with creamy mash, garden peas and gravy

Christmas Pudding served with brandy sauce

Pâté and toast served with red onion chutney & mixed leaves

Goats Cheese Nut Roast with roast pepper puree and charred vegetables

Apple Pie and custard Sticky Toffee Pudding with butterscotch sauce and vanilla ice cream

14 River View, Blackhall Mill, Chopwell, NE17 7TL Tel: 01207 563668 | OPEN 7 DAYS & Dog Friendly appetitemag.co.uk

CHRISTMAS PRESENT

All wrapped up This Christmas, whip up your presents in the kitchen. Theyâ&#x20AC;&#x2122;re the gifts that keep on givingâ&#x20AC;Ś

E A S Y C H O C O L AT E TRUFFLES INGREDIENTS 300g 70% cocoa dark chocolate 300ml double cream 50g unsalted butter Suggested flavourings: Grand Marnier, coconut rum, coffee, bourbon, orange zest and juice Suggested coatings: Desiccated coconut, crushed pistachios, matcha green tea powder, freeze-dried raspberries pulsed to a fine crumb in a food processor, gold/ silver sprinkles, melted chocolate METHOD Break chocolate into small pieces and place in a mixing bowl. Put the cream and butter in a pan over a medium heat and warm gently until the butter melts and the cream begins to simmer. Remove from heat, pour over chocolate, stir until smooth. Add flavouring (see alternatives above) 1 tsp at a time to taste, or leave

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plain. Set aside to cool then refrigerate for a minimum 4 hours. To shape, dip a melon baller in hot water and scoop up balls of the mixture, then drop onto greaseproof paper. Alternatively, lightly coat your hands in sunflower oil and roll between your palms. To coat, sprinkle coating on a plate and roll truffles in it. Place on greaseproof paper and chill. Or, to coat in chocolate, melt good quality chocolate in a dish over a pan of simmering water. Remove from heat. Skewer each truffle with a cocktail stick and dip one by one into the chocolate, holding over the bowl and turning slowly to remove excess. Place on greaseproof paper to cool, and for extra sparkle, sprinkle with edible gold or silver dust or stars. Place truffles in individual paper cases inside a box lined with tissue paper and tied with ribbon.

CHRISTMAS PRESENT

C H O C O L AT E FRIDGE SLICE INGREDIENTS 250g Digestive biscuits 150g chopped raisins or: chopped almonds, honeycomb bits, meringue bits, crushed Maltesers 300g 70% cocoa dark chocolate + 200g 100g unsalted butter 150g golden syrup METHOD Line a square 20cm shallow tin with clingfilm, leaving plenty of excess over the sides to assist with removal later. Put the biscuits in a plastic bag and bash into bits with a rolling pin. Melt chocolate, golden syrup and butter in a mixing bowl over a pan of simmering water. Stir in the biscuits and the raisins or one of the suggested fillings above. Spoon mixture into the tin and spread out until level. Set aside to cool and then put in the fridge to set for 1-2 hours. Break 200g dark chocolate into a bowl and set over a pan of gently simmering water to melt. Pour over the set chocolate slice and spread thinly and evenly, or drip over in a pattern. Return to the fridge until set. Lift clinfilm to help you remove it from the tin, slice, wrap in cellophane and tie with ribbon for a pretty gift.

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CHRISTMAS PRESENT

GINGERBREAD BISCUITS INGREDIENTS 225g plain flour ½ tsp salt 2 tsp bicarbonate of soda 1 tsp ground ginger ½ tsp cinnamon 50g unsalted butter 100g soft brown sugar 100g golden syrup royal icing sugar + water METHOD Heat oven to 190C/Gas 5. Line 2 baking trays with greaseproof paper. Sieve flour, salt, bicarbonate of soda, ginger and cinnamon into a large mixing bowl. Heat butter, sugar and syrup in a pan over a medium heat until sugar is dissolved. Allow to cool slightly and mix into dry ingredients, using a spoon then your hands to form a dough. Chill in the fridge for 30 mins. Lightly dust a surface with flour, roll out dough to a ½cm thickness. Stamp out shapes with a cutter. Place shapes on lined baking trays, allowing space to spread. Cook for 10-15 mins until golden, remove from oven and cool. Make royal icing with water according to pack instructions, fill a piping bag fitted with a narrow nozzle (or a disposable piping bag, snipping off the end) and pipe patterns. When icing is set, place in bags tied with ribbon.

BOOZY FRUIT INGREDIENTS Quantities according to size and number of jars: Kilner or Mason jars high-proof spririts of your choice stone fruits of your choice white sugar METHOD First, select fruit and booze. Cherries are good in gin, apricots and plums like brandy, and nectarines go well with vodka. To sterilise jars, preheat oven to 180C/Gas 4. Wash jars and lids in hot soapy water. While still wet, stand upside down on a roasting tray, place in

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oven for 15 mins. Meanwhile, stone and quarter/halve fruit depending on size. Leave cherries (if using) whole. Fill each jar with fruit and pour sugar over until it comes about ¼ way up the jar. Top with your chosen spirit, leaving 1cm clear at the top. Seal jar and gently invert a few times to allow the sugar and liquid to mix. Put away in a cool, dark place for 3-4 weeks. Delicious served over muffins, on clafoutis, or with cream, your friends will be delighted to receive these jars as presents, tied with ribbon. Once opened, the fruit should be eaten within 2-3 days.

WINE, DELI, ENOTECA TA S T I N G S a n d E V E N T S

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PLEASE SEE OUR WEBSITE FOR SPECIAL PROMOTIONS

Longsands Fish Kitchen - 27 Front Street, Tynemouth, NE30 4DZ Tel: 0191 2728552 info@longsandsfishkitchen.com www.longsandsfishkitchen.com appetitemag.co.uk

HOW TO

THE LOW DOWN ON...

CANAPES We like a canapé or six here at Appetite HQ, so, in the spirit of sharing the joy of bite-sized hors d’oeuvres, Jane Pikett whips up some easy recipes to help you through every festive social situation Right, it’s Christmas, so none of this tearing open a bag of crisps and throwing them at your guests with their pre-dinner can of Special Brew. At this time of year, the very least you can do is rustle up a few Ritz crackers topped with cream cheese and an olive, okay? Actually, the humble Ritz makes for a very acceptable canapé base, as does a mini oatcake or a lump

of Gruyère. The trick is to keep the number of ingredients per canapé down to 5 or less, use only things you can get out of a packet, and make everything look professional with the liberal application of fresh herbs or a sprinkle of edible glitter. Put a little thought into flavour and texture and remember, a tub of cream cheese and a packet of smoked salmon goes a very long way!

CHEESY DOES IT Wrap proscuitto slices around a chunk of smoked Gouda or Gruyère. Thread a canapé skewer with a slim chunk of cheese and an olive or dwarf cherry tomato and stick elegantly in your cheese/proscuitto base. Delicious!

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HOW TO

G R E E N PA R T Y Cut a sourdough baguette into 1cm discs, brush with olive oil and bake at 180C/Gas 4 for 8 mins. Cool and top with cream cheese, avocado slices, defrosted frozen peas and Greek (little leaf) basil, brush with lemon juice and season generously with sea salt and black pepper.

SCANDI SOIR

S U P E R S TA C K

Spread discs of rye bread with a little English or Dijon mustard and top with a fine disc of white onion, a thin slice of tomato, a piece of salted herring fillet or well-drained roll mop herring, and chopped chives. Secure with a canapĂŠ stick.

Slice uniform 1cm discs from a fresh French baguette. Spread each with Swedish dill sauce and top with a disc of cooked waxy potato, cucumber, well-drained roll mop herring, and a cherry tomato. Secure with a canapĂŠ stick.

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HOW TO

EASY CANAPE BASES Storecupboard canapé bases: Chicory leaves, bought mini tart cases, mini oatcakes, Ritz crackers, silver spoons, shot glasses with egg spoons. Black bread: Cut rye bread or pumpernickel into bite-size squares and use as a base for big flavours. Scrummy with salt beef and mustard or a dollop of proper prawn cocktail. Baguette: Cut a sourdough baguette into slices about 1cm thick. Place on a baking sheet, brush with oil and bake for 7-8 mins at 180C/Gas 4. Top with cream cheese, a fig slice and a little balsamic vinegar, or stack with a disc of cooked potato, salami and an olive held together with a canapé skewer Hard cheese: A flavoursome smoked hard cheese, Gruyère, Parmesan or brie make a good base when skewered with a canapé stick threaded with a couple of other treats such as olives, grapes, meat or fish. Blinis: Put 100g flour in a bowl, make a well in the centre, add 1 egg yolk and 75ml milk, whisk until smooth. Gradually add another 75ml milk, 25g melted butter and a bunch of fresh chives, chopped. In a separate bowl, whisk 1 egg white until starting to stiffen and fold into the batter. Lightly grease a frying pan, drop in spoonfuls of batter and cook for 2-3 mins each side until golden, flipping when bubbling. Set aside until needed. Or just buy some!

FESTIVE FRIDGE CANAPE ESSENTIALS It sounds impossibly Margot from BBC TV’s The Good Life, but we recommend keeping a stash of canapé essentials in the fridge throughout the festive season. These should include: • Shop-bought blinis, Ritz crackers, sourdough baguette • Smoked salmon, salt or roll mop herrings, prawns • Parma ham, prosciutto, salami • Cream cheese, brie, gruyère • Avocado, frozen peas, olives, dwarf cherry tomatoes • Fresh basil, dill, chives

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FREE THE BRIE Top chunks of creamy brie with a grape or a rolled slice of salami and a gherkin slice. Secure with a canapé skewer.

C R OW D PLEASER Top discs of black bread with avocado crushed with Tabasco, lemon juice, finely diced spring onion and salt. Top with smoked salmon and dill and season with freshly ground black pepper.

S T R AW B E R R Y C H E E S E S TA K E S Mild blue cheese, strawberries and fizz go beautifully together. So, serve Champagne, cava or prosecco with canapé skewers threaded with a couple of strawberries and a chunk of Danish blue or aged Gorgonzola.

FROM RUSSIA W I T H L OV E Fill bought buffet pastry cases with Russian salad (finely diced cooked potato, carrot and bacon lardons with red onion, thawed frozen peas, hard-boiled egg, cucumber, gherkins and mayo) and top with an olive and fresh dill.

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FROM FIELD TO FORK - QUALITY LOCAL MEATS CHRISTMAS ORDERS BEING TAKEN FOR TURKEY’S, DUCK, GEESE AND CHIPOLATA SAUSAGES

Festively French... CHRISTMAS LUNCH - Mon-Sat 12-2pm 2 Courses £18.95 | 3 Courses - £20.50 CHRISTMAS FAYRE - Mon-Wed 6-9pm, Thurs-Sat 6-7pm 2 Courses £19.95 3 Courses £21.95 Available from 2nd - 30th December See website for menu 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND, NE46 3NJ

Tel 01434 609 943 www.bouchonbistrot.co.uk

Orders now being taken for Christmas poultry & chipolata sausages Sausages made on the premises, choice of homemade pies, cooked meats and hot & cold sandwiches. OUTSIDE CATERING AVAILABLE 4 Church Street, Haydon Bridge Tel: 01434 684990 (closed Tuesday afternoon) appetitemag.co.uk

F E S T I V E FAVO U R I T E S

All I want for Christmas Christmas means many things to many people, and here at Appetite HQ, there are certain dishes guaranteed to please over the holiday period. Jane Pikett serves up our pick of the season… In our house, it’s bread sauce. It is never served before lunch on Christmas Day, but thereafter, we generally end up with a dollop of it, hot or cold, on the side of virtually every lunch until New Year. And then not again until December 25 comes around again. Spiced red cabbage is the same. The house is filled with the smell of a great vat of it cooking on Christmas

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Eve and then it is served almost continually from Christmas Day until New Year’s Day. I make so much that I have to freeze it for eating throughout January too. Then not again until Christmas. If either of these essentials were absent over the holiday period, there would be anarchy, quite rightly. Here are a few more Appetite family favourites. Enjoy!

B E E T R O O TCURED SALMON Serves 6 INGREDIENTS 1kg salmon fillet 150g caster sugar 130g sea salt flakes 1 tbsp black peppercorns, crushed 1 bunch fresh dill, chopped 2 medium raw beetroot, grated METHOD This recipe uses one large side of salmon. If you have hungry hordes staying or likely to drop by expecting to be fed, just double the recipe, as it will last all holiday long. Remove any bones from the fish with tweezers and cut in half to create two large steaks. Place sugar, salt, crushed peppercorns, dill and beetroot in a bowl and mix. Select a dish or Tupperware which will fit the fish snugly and line with a large piece of clingfilm at least twice the size of the dish, with the excess hanging over the sides. Place â&#x2026;&#x201C; of the mix in the bottom and place a piece of salmon skin side down on top. Spread â&#x2026;&#x201D; of the mixture over the fish and top with the other piece, skin side up, and top with the remaining mix. Bring over the cling film to cover and weigh down with another dish with weights or a couple of tins to weigh it down. Refrigerate for 3-5 days, pouring off excess liquid and turning the fish daily. When ready, remove from the dish and brush off the remaining mix, rinse under cold water and pat dry with kitchen towel. Leave the skin on and carve in very thin slices as required throughout the festive season.

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F E S T I V E FAVO U R I T E S

‘NUTSHROOM’ WELLINGTON Serves 6 INGREDIENTS 320g pack ready rolled puff pastry sheet 170g pack sage and onion stuffing mix 100g mixed unsalted nuts 1 tbsp olive oil 1 tbsp butter 1 large onion, sliced 200g chestnut mushrooms, sliced 100g pre-cooked chestnuts ½ apple, finely diced 2 tbsp Henderson’s Relish or mushroom ketchup 2 tbsp fresh thyme leaves salt and freshly ground black pepper 1 egg beaten with 1 tbsp milk (egg wash) METHOD Line a baking sheet with greaseproof paper. Make up the stuffing mix in a large bowl and set aside. Unroll puff pastry sheet and lay on a lightly floured surface. Preheat oven to 190C/Gas 5. Lay nuts on an oven tray and roast for 7-10 mins (take care not to burn) and set aside to cool. Bash to bits with a rolling pin when cool. Melt butter and oil in a large frying pan. Add onion and sauté until softened and golden. Add mushrooms and continue to cook until softened. Add chestnuts and apple and cook for 3 mins. Add thyme leaves and Henderson’s Relish or mushroom ketchup, and season with salt and pepper. Cook for 5 mins. Taste and season with more salt and pepper and/or relish/ketchup to your taste. Remove from heat and mix with the stuffing. Place filling in a pasty shape in the centre of the pastry, leaving a border of pastry clear of filling all the way around. Brush egg wash over the pastry border, fold the two short ends of pastry up then fold the two long sides of pastry over the filling and the ends until they meet in the middle. Press edges together to create a pasty shape. Brush with egg wash and use any leftover pastry to cut out holly leaf shapes to decorate. Bake in the oven for 40 mins or until shiny and golden. Serve hot on Christmas Day and throughout the holiday period hot or cold.

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F E S T I V E FAVO U R I T E S

NUTTY SPROUTS & PA N C E T TA Serves 6 INGREDIENTS 500g sprouts, trimmed oil for frying 150g pancetta lardons 200g cooked chestnuts, in small chunks 1 tbsp light muscovado sugar crushed walnuts shredded sage leaves METHOD Lightly boil the sprouts for 3-5 mins, drain and tip into iced water to cool quickly. Drain and set aside. SautĂŠ pancetta in hot oil until crisp, remove from pan and set aside, keeping warm. Add the chestnuts and sugar to the pan and stir fry for 5 mins (add more oil if needed). add sprouts, walnuts and pancetta and stir fry for 2-3Â mins. Add sage and serve.

SPICED RED CABBAGE INGREDIENTS 1 large red cabbage, finely shredded 2 red onions, diced 2 cooking apples, cored and diced zest of 1 orange 1 cinnamon stick 2 tsp mixed spice 100g light soft brown sugar 300ml dry cider 3 tbsp cider vinegar 50g butter walnut quarters and apple slices to serve METHOD Place a layer of cabbage on the bottom of a large casserole dish and scatter over some onion, apple, spices, orange zest and sugar. Repeat layers to use all the ingredients. Pour over the cider and vinegar and dot all over with butter. Put on the hob over a medium heat, bring to a boil and simmer for 5 mins. Preheat oven to 150C/Gas 2. Cover dish and put in oven for 2 hours, stirring a couple of times, until the cabbage is softened. To serve on Christmas Day, reheat in the microwave and stir through a few slices of apple and walnut pieces. Cover and set aside to rest for 10 mins before serving.

appetitemag.co.uk

F E S T I V E FAVO U R I T E S

EASY RICH C H O C O L AT E POTS Serves 6 INGREDIENTS 300ml tinned coconut milk 200g 70% dark chocolate 50g butter (or dairy free alternative) sea salt flakes whipped cream (or dairy free alternative) to serve 6 shot glasses or ramekins METHOD Pour a tin of coconut milk into a jug, whisk to combine the cream with the water, measure out 300ml and set aside. Break up the chocolate and melt it and the butter or spread in a heavy-based pan over a lowmedium heat. Remove from heat and slowly add coconut milk, whisking to create a smooth sauce. Pour into ramekins or glasses and refrigerate for 2 hours, removing from the fridge after 1 hour and sprinkling each with a few sea salt flakes and then returning to set fully. Serve topped with whippedÂ cream.

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Food for Thought INSIGHT NORTHERN

ISSUE 45

MARCH 2019

NORTH ERN

NORTHERN

ISSUE 46

APRIL 2019

NORTHERN

NORTH ERN

MAY 2019

www.northern-insight.co.uk

MARCH 2019

INSIGH T YOUR EYE ON THE REGION

sight.co.uk

C DENTAL CLINI THE COSMETIC SMILE ABOUT SOMETHING TO logy ty media techno business proper

INSIGHT

ISSUE 47

www.northern-in

NORTHERN INSIGHT - YOUR EYE ON THE REGION

ON THE REGION YOUR EYE INSIGH T -

INSIGHT

arts leisure education motors

issue 45 www.northern-in

sight.co.uk

APRIL 2019

LOOKING TO THE FUTURE OF PROPERTY WITH BRICKS AND MORTAR

business property media technology education motors arts leisure issue 46

MAY 2019

DELIVERING AN

POD ARCHITECTURAL LEGACY

business proper ty media techno logy issue 47

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

education motors arts leisure

NORTHERN

INSIGHT

The Business and Leisure Magazine for the North East Region

For advertising and editorial enquiries contact Michael Grahamslaw on mjgrahamslaw@outlook.com or visit the website www.northern-insight.co.uk

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KITCHEN KIT

Christmas present Whether your’re treating yourself or a foodie friend, this is our pick for festive foodies

HOT BE ANS

Spoil the coffee lover in your life with speciality coffee roasted in North Shields. Single origin or blend coffee, whole bean or ground, 250g £7.50. Gift vouchers available. Baristocracy, Unit 2, Larch Court, West Chirton North Industrial Estate, North Shields NE29 8SG, tel 07908 007 726, www.baristocracycoffee.com

CHEESY DOES IT Northumberland Cheese Co’s scrummy gift selection includes this gorgeous hamper packed with goodies. Every cheeselover’s dream present! Northumberland Cheese Company, The Cheese Farm, Green Lane, Blagdon, NE13 6BZ, tel 01670 789798, www. northumberlandcheese.co.uk/ Enjoy 10% off Christmas purchases until Dec 31 with the code APP3TITE19 at www. northumberlandcheese.co.uk

CHRISTMAS CHEERS Dark chocolate and cherries are a glorious combo, only improved when combined in a silky-smooth seasonal liqueur. A gift to warm the coldest heart, this Boero 70% Dark Chocolate Cherry Liqueur is £9.95 at Il Piccolo, St Helen’s Street, Corbridge, NE45 5BE, tel 01434 634 554, www. ilpiccolo.co.uk

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WINTER WARMER For a truly seasonal, rich cup of coffee, wrap up warm with Pumphreys Festive Blend coffee, £3.25 and £6.50 at Pumphreys Blaydon, tel 0191 414 4510 www.pumphreys-coffee.co.uk

TO A TEA For a stocking filler with festive cheer, invest in a Sophie Allport fine bone china tea bag tidy, £8.50 at Bradley Gardens, Sled Lane Wylam NE41 8JH, tel 01661 852 176 www.bradley-gardens.co.uk

A TOUCH OF GLASS Serve an elegant Boxing Day trifle in a gorgeous Victorian or Edwardian pedestal bowl, £15 at RE, Bishops Yard, Main Street, Corbridge, NE45 5LA tel 01434 634 567, www.re-foundobjects.com

AWAY WITH THE FAIRIES ANIMAL MAGIC Christmas comes but once a year, so enjoy it with this seasonal Wrendale mug and tray set, £17, and baubles, £10 each, at Corbridge Cookshop Middle Street, Corbridge, NE45 5AT, tel 01434 632 582, www.corbridgecookshop.co.uk

Add sparkle to your Christmas table with this beautiful Ouse Valley Elderflower with Gold Fairy Jelly, £4.60 at North Acomb Farm Shop Stocksfield, NE43 7UF tel 01661 843 181 www.northacomb.co.uk

IT MUST BE LOVE Add a stylish touch to your kitchen with these lovely wooden pieces by Sil Interiors. Twin hearts £7.99, love heart £1.95, and Santa LED nose £6.99 at Brocksbushes, Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

JUST THE TONIC Make the gin lover in your life happy with this stylish and practical Gin is my Tonic lemon cutting board and bottle opener set, £36 at Daniel Farm Sled Lane, Wylam, tel 01661 853 849 www.facebook/danielfarmwylam

appetitemag.co.uk

KITCHEN KIT

ONE F OR T HE BIRDS

These vintage Italian peacock table decorations add a touch of majesty to your Christmas table. £32 a pair - one male, one female at Vintage at the Tower, Hill Street, Corbridge, tel 01434 632 186, www.facebook/VintageAtTheTower

SPRE AD A L IT T L E HAPPINE S S These little jars not only look pretty, they contain beautiful treats from the multi-award winning Hawkshead Relish Company. Christmas Marmalade, Fruity Cranberry Sauce and Lemoncello Curd, £6.99 each at Blagdon Farm Shop, Milkhope Centre, Berwick HIll Road Seaton Burn, Newcastle, NE13 6DA, tel 01670 789 924 www.theblagdonfarmshop.co.uk

E VER Y P OR T

Spoil someone special with this delicious Churchills Reserve Port, 20cl £7.99, and artisan Stilton pot, 100g £9.99, at Carruthers & Kent, Elmfield Road, Gosforth, Newcastle NE3 4AY, tel 0191 213 1818 www.carruthersandkent.com

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JUG S AND MUG S

Perk up your Christmas table with a charming Gisela Graham Christmas jug £6.45, mug £6.49, and Christmas pudding bauble £3.49 at Cook and Baker, Queensway Tynemouth, NE30 4NA, tel 0191 257 1707, www.facebook. com/cookandbakertynemouth

CHRIS TMA S SPIRIT CHRIS TMA S CH EER S

Raise a glass and a smile with this delicious Porto Niedpoort Ruby Dum and Tawny Dee port, 375ml £8.95 at The Deli Around The Corner, Hotspur Street, Tynemouth NE30 4EE tel 0191 259 0086, www. thedeliaroundthecorner.co.uk

Make Christmas go with a swing with delicious Yorkshire Dales Distillery Desert Ram Gin 70cl £42.99, Smokey Ram Vodka 70cl £39.99, Intrepid Ram Rum 70cl £39.99 at Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley, Consett, Co Durham DH8 9EW, tel 01207 592 059 www.knitsleyfarmshop.co.uk

BL ING A DING HAVE A CRACKLING CHRISTMAS

For snacks that pack a crunch, these Serious Pig oven baked crackling bites are sublime. £1.90 per bag at Dene’s Deli, Jesmond Road Newcastle, NE2 1LD tel 0191 281 8200 www.denesdeli.com

Add a touch of luxury to your Christmas table with these gorgeous Yashri agate coasters in rose quartz, £29.99 for four at Pure Knead, 111 Park View, Whitley Bay NE26 3RH, tel 07964 864181, www.pure-knead.co.uk

A BIRDIE TOL D US Celebrate the nation’s favourite bird with a charming Emma Bridgewater robin mug, large £19.95 and small £14.95 at Broom House Farm, Witton Gilbert Co Durham, DH7 6TR, tel 0191 371 8382, www.broomhousedurham.co.uk

SWEE T DRE AMS For a gorgeous gourmet gift, give Laurence Candied Orange on Marzipan in Dark Chocolate and Candied Wild Cherries on Marzipan in Dark Chocolate, £9.95 each at Boda Home, 74A Whitley Rd, Whitley Bay NE26 2NE, tel 07542 244716, www.bodahome.co.uk

appetitemag.co.uk

Situated in the historic Grainger Market, making and baking fresh every day! Outside catering for businesses, private functions, weddings, wholesale and more. From small lunch platters to larger scale event catering. Unit 27, The Grainger Market, Newcastle NE1 5QF Tel: 07921 082953 Email: phillips_emma@hotmail.com www.frenchoven.co.uk

Christmas temptations... selection from our Christmas cake range...

MANDARIN & CRANBERRY SPICED CHEESECAKE OR SHIMMERING PROFITEROLES TRUFFLE TORTE

SPECIAL OFFERS!! Available all day!

Bacon or Sausage Sandwich served with a large filter coffee or pot of tea

Pot of tea

served with Market Fresh Salad & Crisps

£3.95

only £4.95

Large filtered coffee

£3.90 DELICIOUS HOT MEALS SANDWICHES - JACKET POTATOES - CAKES - SCONES

TURKEY, STUFFING & CRANBERRY BAGUETTE

CHRISTMAS TURKEY STEW with dumpling

£4.95 OR CHRISTMAS TURKEY AND STUFFING STOTTIE with gravy and roast potatoes

£4.95

THE ARCADE, UNIT F GRAINGER MARKET, NEWCASTLE

Famous for our Irish Breakfast

Olivers Bistro Cafe & Takeaway in the Grainger Arcade offers passers by and weary shoppers the chance to sit back, relax and enjoy a full English breakfast or a traditional Irish breakfast, mid-morning coffee, light lunch or afternoon treat. Food is freshly baked on the premised and made using locally sourced ingredients - and with such a bounty of exceptional produce on their doorstep you can expect real quality. Living Social customers say... Excellent breakfast would visit again Will definitely return Great value for money and great service

14-15 Grainger Arcade, Grainger Market, Newcastle, NE1 5QF

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2 Rashers of Bacon, 2 Sausages, Fried Egg, Grilled Tomato, Mushrooms, Baked Beans, Sauteed Potatoes with Irish Potato Bread & Soda Bread hot off the griddle. Pot of Tea or Filter Coffee.

£5.40

SPECIAL

Up market We take a foodie tour of a Newcastle institution: The Grainger Market The Grainger Market is an essential stop for any foodie in Newcastle. Home to the finest fresh produce in the city, the Grade I-listed covered market opened in 1835 and brings together suppliers and producers in a combination unlike anywhere else in the region. Whether you’re looking for a spot of lunch in a traditional café, an international street food journey or simply need to pick up some meat, fish, vegetables or cheese for your tea, this is the place to go. What makes the market truly special is its people. Family businesses which have been here for decades sit alongside street food from across the world. Every stall has its own story and history,

OFFERING THE FINEST QUALITY COFFEE AND TEA • Freshly Roasted Coffee • Loose Leaf Tea • Traditional Espresso Machinery

and the people working at them are more than happy to share their own stories of the market and their culinary advice. During Avent and at Christmas, the market supports the work of homeless charity Crisis, collecting food and supplies for homeless people in Newcastle. This year the charity will serve three meals a day to more than 700 people on Christmas Day and Boxing Day. The Grainger Market Traders Association is coordinating the collection of supplies and donations. For more information speak to the team at the market inspector’s office or go to www.facebook.com/ GraingerMarketNewcastle.

Serving ridiculously good Mac ‘n’ Cheese! We are now open at the Grainger Market Monday to Saturday 10:30-5pm and every Sunday at the Quayside Market.

• Barista Training available Visit us at: 50-53 Grainger Market, Newcastle, NE1 5QF Tel: 0191 2327865 Bridge Street, Blaydon, NE21 4JJ Tel: 0191 4144510 www.pumphreys-coffee.co.uk

www.redheadsmacncheese.co.uk @redheadsmacncheese

@redheadsmac appetitemag.co.uk

SPECIAL

DUMPLING AND BUN When we’re looking for something totally different for lunch, we head to Dumpling and Bun. Chinese steamed dumplings and buns are made fresh before your eyes and filled with anything from chilli beef and sweet carrot to tofu and vegetables. The menu also features noodles and soups along with traditional Chinese teas. Street food at its very best. ACROPOLIS STREET FOOD When it comes to authentic Greek food, Acropolis is one of the best. Winner of two BBQ Battles at Wylam Brewery (2018 & 2019), this is the place for proper chicken gyros, veggie souvlaki, halloumi fries, kalamaki and more. Founded by brothers Filip and Viktor and their friend Yusuf, Acropolis has won thousands of fans at the region’s biggest festivals and their permanent base in the Grainger Market is a must-visit. www.acropolisstreetfood.co.uk MATTHEW’S CHEESE An essential part of any trip to the Grainger Market, Matthew’s Cheese is home to hundreds of English and Continental cheeses for every taste. Part of the market for more than 50 years, the team are experts in choosing the right goat, cow or ewe cheese for a cheese board or for cooking. UK cheeses are sourced from England, Scotland and Wales, and Northumberland while you’ll also find varieties from Germany, Norway, Holland, Switzerland, Spain and Italy too.

Create the perfect cheese board With MATTHEW’S CHEESE Continental and English Cheese Over 200 types of cheese from around the world from the humble cheddar to something more exotic and even seasonal ﬂavours. A large selection of herbs & spices, ﬂavoured nuts and savoury biscuits

CHRISTMAS CHEESE BOARDS AVAILABLE

authentic, honest greek food made with love the exciting tastes of the greek cuisine now available in newcastle. find us at: grainger market (serving alcohol), tynemouth market, newcastle quayside market, jesmond market, and many more!

www.acropolisstreetfood.co.uk

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MATTHEW’S CHEESE

23-24 Grainger Arcade, Grainger Market, Newcastle

Tel: 0191 232 4265

THE FRENCH OVEN The aroma of fresh bread, scones, pies and pasties fills the air around The French Oven bakery. The scones here are the stuff of legend, while filled baguettes and paninis are a perfect lunch option. Traditional cakes and sweet treats include sublime peach melbas, Viennese swirls and Empire biscuits. www.frenchoven.co.uk FINLAY’S BUTCHERS Finlay’s corner butcher shop is in the heart of the market, where you can find the pick of the finest local produce and get some expert advice on preparing and cooking it at the same time. A traditional butcher’s counter is always filled with the finest local beef, pork, lamb and chicken along with game when it’s in season. EATS CAFÉ If you’re looking for hearty home cooking, Eats is the place for you. The café is home to superb roast beef stotties, traditional lunches and a great cup of coffee. There’s room to grab a seat in the heart of the market and enjoy the world passing by. OLIVERS CAFÉ BISTRO When it comes to traditional market cafés, Olivers is our go-to. Coffee and cake here is a perfect opportunity to watch the world go by,

LINDSAY BROS SINCE 1936

Looking For Quality Meat This Christmas? FINLAY’S QUALITY BUTCHER ESTABLISHED 1914

QUALITY FISHMONGERS & SEAFOOD SUPPLIERS Fresh Seafood Award Winning Scottish Organic Salmon Premium Grade Tuna North Sea Halibut Lindisfarne Live Oysters Seabass King Scallops Sashimi Tuna and Salmon Turbot Red Mullet

Christmas orders taken for all your Christmas needs...

PLACE YOUR CHRISTMAS ORDER NOW

Orders taken for venison and other local game.

Lindsay Bros, Alley 1 Grainger Market, Newcastle, NE1 5QG

Tel: 0191 261 2995

Turkey • Turkey fillets • Gammon • Duck • Geese Locally sourced beef, pork and lamb.

(Alley 4) 148 - 149, Grainger Market, Grainger Street, Newcastle, NE1 5QW

Tel: 0191 232 4801 appetitemag.co.uk

SPECIAL

while the lunch menu features something for everyone, from pies and burgers to jacket potatoes and salads. MEAT:STACK When it comes to burgers in Newcastle, Meat:Stack is a must-visit. Set up by friends Charlie Mair, Allan Hyslop and Tom Westman, Meat:Stack is home to some of the best burgers in town, including the signature West Coast Classic cheeseburger, all made with rare breed salt aged beef. Find them in the Grainger Market and at the Dog and Parrot. www.meat-stack.com REDHEADS MAC ‘N’ CHEESE Street food pop-up turned market must-visit, Redheads is home to the best macaroni cheese in town. The team has turned a passion for the simple dish into a popular player in the North East’s festival scene and it’s avaiable at the Grainger Market every Monday to Saturday and at a permenant pitch at Newcastle’s Quayside Market on Sundays. www.redheadsmacncheese.co.uk PUMPHREYS COFFEE CENTRE AND BREWING EMPORIUM Pumphreys Coffee Centre and Brewing Emporium is a coffee-lover’s dream. The shelves are filled with some of the finest beans from around the world. The North East business has been roasting and producing coffee since 1750 and the team continues to serve superb

Dumpling & Bun Bar proudly serve handmade dumplings, stuffed buns & high quality green teas.

From trawler to table for the finest fresh fish

BEST QUALITY SHELLFISH, SEAFOOD AND FRESH FISH

Chirton Fisheries A wide choice of dumpling fillings • Vegan dumplings available

Four dumplings and a bun for £4 or upgrade to six dumplings for £5 Monday - Friday Alley 2, Unit 62 Grainger Market, NE1 5QQ Tel: 07557 115657

your happiness is our reward!

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Tel: 0191 261 2026 26/27 Grainger Market, Newcastle, NE1 5QG

BEST BURGERS IN TOWN COME AND SEE WHAT ALL THE FUSS IS ABOUT 87/88 GRAINGER MARKET + THE DOG AND PARROT

WWW.MEAT-STACK.COM

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SPECIAL

fresh coffee at the bar of this Grainger Market institution. You can also buy beans and loose leaf tea to take home, with more than 50 options to choose from. www.pumphreys-coffee.co.uk CHIRTON FISHERIES Fresh produce is still a huge part of the Grainger Market, and when it comes to finding the best of the day’s catch, head to Chirton Fisheries. The catch is beautifully displayed with everything from fresh crab and prawns to stunning seasonal fish from the North Sea. The team area always happy to offer advice and five minutes spent at the counter often yields a week’s worth of ideas. LINDSAY BROS Traditional market stalls are the cornerstones of the Grainger Market and Lindsay Bros is an essential stop for the quality fish and seafood. Supplier of fine seafood since 1936, Lindsay Bros always has a fine selection of produce from the North Sea and the team sources local fish every morning six days a week from North Sheilds and along our coastline, including North East favourites such as Craster kippers and Lindisfarne oysters.

Book your place now Our next edition is out January 2020 To advertise, contact Joanne O’neil on 01661 844 115 or email joanne@offstonepublishing.co.uk

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GRAINGER

MARKET Eat, shop, fresh, the Grainger Market covers all bases this Christmas. And what’s more, it also offers quality, value and a great customer service. Whether you want to eat festive food on the go, shop for locally inspired and handmade gifts or pick out the freshest produce for your Christmas table, you need look no further.

EATING

We’ve got 17 different food stalls, offering everything from mouth-watering treats from around the world, to comforting British grub. And there’s bound to be a mince pie or mug of hot chocolate on offer! So why not pop in for a well-earned bite to eat whilst you’re out Christmas shopping?

SHOPPING

With nearly 60 stalls selling everything from scented melts to retro games, and everything in between, your Christmas gift list is all wrapped up at the Grainger Market.

FRESH

Whether you’re having the traditional turkey this year, prefer a side of beef or fancy a bit of fish, the choice is yours at the Grainger Market. And we do fresh, locally grown fruit and veg by the bucket load!

Open Monday to Saturday 9am to 5.30pm with special Sunday openings (11am to 4pm) in December on the run-up to Christmas. Keep in touch with what’s going on at the market on Facebook or Instagram @GraingerMarketNewcastle

thegraingermarket

WIN!

Luxury dinner, bed and breakfast AT ESLINGTON VILL A Eslington Villa, the stunning 19th Century hotel in Gateshead, is offering Appetite readers the chance to win dinner, bed and breakfast for two people. To enter, go to www.appetitemag.co.uk/win and enter your full name and contact information. Closing date for entries - January 10, 2020 This month, Appetite readers have the chance to win a luxury stay for two at Eslington Villa, including dinner, bed and breakfast. Renowned for its peaceful, elegant surroundings, it’s hard to believe this tranquil 19th Century hotel and its beautiful grounds are situated just a few minutes’ drive from the busy A1. The renowned restaurant is led by former North East Chef of the Year Jamie Walsh, whose award-winning modern British-French inspired menu focuses on the best of seasonal and local produce served in expertly executed dishes.

Jamie’s à la carte menu, which changes with the seasons and local availability, includes dishes such as slow-cooked beef cheeks, creamed potatoes, roast heirloom carrots and truffle oil. Alternatively, enjoy roast stone bass, Parmentier potatoes, sweet peas, curry sauce and coriander. Classic desserts include crème brûlée, brown sugar tart and sticky toffee pudding, followed by the excellent Eslington Villa cheese plate. Meanwhile, the 18 individually decorated rooms offer a relaxing place to rest your head, far from the troubles of the world outside.

Terms & conditions Prize to be taken Fri-Sun before May 30, 2020. Prize includes dinner and breakfast, all drinks and extras are to be paid for. The prize is for the winner and a guest. It is not to be given away as a gift. The date of the prize is to be arranged directly with Eslington Villa and is subject to availability. The prize is non-transferable and there is no cash alternative. The winner will be drawn at random and notified within three days of the closing date. Eslington Villa, 8 Station Road, Low Fell, NE9 6DR, 0191 487 6017, www.eslingtonvilla.co.uk

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LAST WORD

Bruce Gobbelaar T HE CHRIS TMA S T URK E Y Let’s start at the beginning, what do you eat for breakfast? In winter, nuts, fruits, and grains make up the bulk of a wild turkey’s diet. Being more sophisticated, I prefer to breakfast on artisan granola with acai berries.

myriad of unexpected uses, including the liberal application of truffle oil to 21- day aged caterpillar. It’s life changing! And your favourite cook book? Mrs Beekton’s Book of Cookery and Household Management, naturally. Isn’t it everyone’s go-to?

And your go-to guilty pleasure? Roast goose with all the trimmings. Silly creatures, those geese - they have no What’s your favourite dish to make idea what awaits them on the other side of at home? the farm fence. I’m terribly keen on a fricasse of grasshopper, spider, and caterpillar with What would be your last meal on earth? a side dish of wilted wild grape. Do you My sister Bernice informed me yesterday have any handy, by any chance? that turkeys are described by something called Google (or is that Gobble?) as What’s your favourite accompaniment? “opportunistically omnivorous”, What Now, that is easy! After spending much an obvious thing to say - who isn’t, after of my life experimenting with texture, all? Acorns, hickory nuts, beechnuts and flavour and presentation, I can safely walnuts are wonderful at Christmas, and say that bread sauce is the king of a nice plump garden snail dipped in accompaniments. It’s wonderful with chocolate always goes down a treat. goose (don’t tell them I said that...). What can I find in your fridge back at the family coop right now? Berries, wild grapes, crab apples, other small fruits and a couple of small reptiles, obviously. Don’t you have any sensible questions? Which ingredient would you grab if you could only choose one? A dish of humble gravel. It’s vital for the digestion, don’t you know? You must have plenty of essential kit in the kitchen. Which is the most important? My wife Barbara has invested in a rather marvellous instrument which I believe is called a turkey baster. Apparently, it has a

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You have become very popular on Twitter recently. How come? My fans seem to particularly enjoy my brooding self portraits. Interestingly, I have thousands of followers and they all seem to want to have me over for Christmas dinner. I’m spoilt for choice! If you had your choice of Christmas lunch venue, where would you go? KFC always goes down a treat (don’t tell the chickens I said so - I don’t think they know what it stands for), and I am told that our coup is going on a Christmas holiday this year. Apparently, our destination is a wonderful secret, and we’ve been told to inform our families we may be some time. I can hardly wait...

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