ISSUE 60
www.appetitemag.co.uk
January/February 2020
TICKLE YOUR TASTEBUDS...
FREE PLEASE TAKE A COPY
2020 Vision
IF IT’S BLUE, IT’S NEW... HOW WE WILL EAT, 2020-STYLE
Plus Breakfast 2020 // All-new mindful meal planning // Knead-to-know artisan baking Win Dinner, bed and breakfast at The Ship Inn, Wylam
NEWCASTLE PONTELAND YARM POTTO HUSTHWAITE YORK COMING SOON! TOMAHAWKSTEAKHOUSE.CO.UK
WELCOME
Smitten with the 2020 kitchen? Editor considers the relevance (or not) of food fads and fashions I fear, dear reader, I am about, with a few swipes of the keyboard, to lose my reputation for coolest foodie around (I realise this distinction resides in my head only, but bear with me...). I have no problem with fashionable fads (my love of skirts of extreme cuts, hues and hemlines attests to this), but this doesn’t generally stretch to food. Perhaps because I am the daughter and culinary protégé of a woman born in the mid-1920s (veteran of the culinarily joyless pre-, mid- and post-war years) I treasure my foundation in ‘proper’ food learned at my mother’s Kenwood mixer and at school in the days when Domestic Science lessons were the preserve of strict ladies and female pupils (boys, who could only dream of scone-making,
were reduced to the tyranny of hammer and lathe in woodwork and metalwork, poor dears). Hence, I struggle with unicorn lattes and blue algae pancakes (and yes, I did choose the cover photo for this edition) and yearn only for a good old apple crumble and vanilla ice cream. Having said that, it was fun to explore what is in fashion food-wise this year, and 88 years since Aldous Huxley had us all fed by tablet-form nutrients in Brave New World, I am entertained (if not tempted...) by vivid spirulina blue pancakes topped with peanut butter. I guess that time was, scones were avantgarde, and thus blue pancakes may endure. Either way, enjoy them, and the other trends we have explored, all in the best - and latest possible taste. 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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WHAT’S INSIDE
Highlights
January/February 2020
32
2020 Vision
Thought you were an on-trend foodie? Read this, then decide...
07 Offers
46
21 Take 5
48
...Exclusive to Appetite
Our 5 favourites of the month
22 Spice of life
Kitchen kit Start the year in style
...the new way with breakfast 2020-style
WIN!
Dinner, B&B at The Ship, Wylam
Dinner at Sachins, Newcastle
50 24 Mindful meals Last word Engage brain before fork
26
Start the day...
42
Knead to know
Getting to know the team at PureKnead
Craig Harvey, Alnwick Castle
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MORPETH MARKET Morpeth Market Place
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
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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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 booking 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.
Two for one afternoon tea
Appetite readers can enjoy two for one on classic afternoon tea at Linden Hall until March 31, 2020. Offer available Monday-Wednesday, booking required. Offer does not apply to drinks. Macdonald Linden Hall Golf & Country Club, Longhorsley, Morpeth, NE65 8XF, tel 0344 879 9084 www.macdonaldhotels.co.uk/our-hotels/north-england/northumberland/macdonald-linden-hall-golf-country-club
TWO COURSE LUNCH FOR £10
Enjoy a two-course Geordie-inspired lunch at Hinnies for £10. Available Tuesday-Friday until February 28, 2020.
Hinnies Restaurant, 10 East Parade, Whitley Bay, NE26 1AP tel 0191 447 0500, hinnies.co.uk
AFTERNOON TEA AND FIZZ FOR TWO FOR £29 Includes a selection of homemade sandwiches, mini cakes and scones served with loose-leaf tea or coffee. Available until March 31, 2020. Booking essential, tel 01669 622 900.
The Coquetvale Hotel, Station Road, Rothbury, NE65 7HQ, tel 01669 622 900, www.coquetvale.co.uk
Free glass of Kir Royale at Côte Newcastle Enjoy a complimentary glass of Kir Royale when ordering any main course until February 29, 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
Four dumplings and a bun for £4 Or upgrade to six dumplings for £5. Available throughout 2020. Monday-Friday only.
Dumpling and Bun, Unit 62, Grainger Market, Newcastle NE1 5QQ, tel 07557 115 657, www.facebook.com/dumplingandbun
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NORTHERN PROMENADE
Bringing the tastes & flavours of Indonesia to the heart of Whitley Bay
Simpsons Cafe & Bistro 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
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WHAT’S HOT
TOP T WEE T S
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 O N T HI S PA G E . FAME AT L A S T ! EMAIL EDITOR@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..? S AL SIF Y Yes, it looks like the trimmings from a witch’s broomstick, but salsify is a good deal more tasty than it looks. Apparently, the Victorians loved this winter root vegetable, but modern foodies seem to have forgotten about it, and the fact that in flavour it echoes oyster. Yes, oyster - interested now, aren’t you? The root, leaves and purple flowers can all be eaten, though it’s the root (the bit that looks like a muddy stick) we’re concentrating on here. Peel it, and you’ll find pearly white flesh which looks not unlike white asparagus. Peel, steam and brown in butter for a nuttily flavoured side dish, or add chunks to soups and stews for earthy flavour. Use the tender (lighter) bit of the leaf nearest the roots as you would leeks, sautéed in butter and served with the roasted roots. Or try these easy options: • Mash it: Peel, chop and boil salsify until tender, then mash with lots of cream, butter, salt and pepper. • Brunch bunch: Pan fry peeled salsify batons in sizzling butter until browning on all sides, roast in the oven at 180C/Gas 4 for 10-15 mins until tender, and serve topped with Parma ham, poached egg and hollandaise sauce. • Great gratin: Blanch peeled salsify batons in simmering water for 5 mins, arrange in a gratin dish, top with white sauce and a generous topping of grated mature cheddar mixed half and half with breadcrumbs. Bake at 200C/Gas 6 until golden.
CHEERS, FRIENDS
Campaigners who saved a village pub in Ryton have received a national award from the Campaign for Real Ale (CAMRA). CAMRA’s Pub Saving Award, presented to Friends of Ye Olde Cross, recognises the group's work in developing a business plan and share offer to buy the pub as a community. 300 locals have invested in the pub, raising £150,000 to purchase and revamp it.
Bev Stephenson (@northchocolates): Moses waiting patiently for his toast whilst reading about himself in @appetitemaguk #CatsOfTwitter
Blackfriars Restaurant (@BlackfriarsRest): Look who we've just spotted in @appetitemaguk! Come along and try the awardwinning cocktail, Ping's Obsession, created by our talented bartender, Joseph.
WATCH THIS SPACE… Vujon, one of Newcastle’s longest-established restaurants, is set to be replaced by a new concept which the owners are - for now at least - keeping firmly under wraps. Occupying a prestigious address in Georgian Queen Street on Newcastle Quayside, Vujon, which was founded in 1990, was the city's first luxury Indian restaurant. Now, after 30 years, it is set to be replaced by something the owners, whose plans remain strictly confidential for now, will only describe as a “brand-new, quality and contemporary restaurant concept to take dining in Newcastle to another level." Intriguing!
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TREAT YOUR LOVED ONE... Local Multi Award Winning Farm Shop. Awarded Butchers Shop and Farm Shop of the year.
Open for Breakfast, lunch and dinner Lunch & Early Evening Set Menu Monday to Friday 12noon until 7pm
two courses | £10,95
- Fully stocked butchery counter - Cooked Meats / Pies / Pork Pies - Local & Continental Cheeses - Quality fresh fruit and veg WHY NOT VISIT OUR CAFE WHERE YOU CAN DINE IN COMFORT!
Valentines or Mothers Day Hampers & Gift Vouchers Available
Knitsley Farm Shop
Côte Brasserie Newcastle 120 - 122 GRAINGER STREET, NE1 5AF
East Knitsley Grange Farm, Knitsley, Consett DH8 9EW OPEN: Tues to Sat ~ 9am til 5pm | Sun ~ 9am til 4pm | Mon ~ Closed Tel: 01207 592059 www.knitsleyfarmshop.co.uk
www.cote.co.uk/newcastle | 0191 731 4733
Newcastle_AppetiteAdvert_NoOffer_128x93.5mm.indd 1
Il Piccolo, Corbridge
Restaurant | Wine Bar | Deli/Gelateria
www.ilpiccolo.co.uk
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08/07/2019 16:04:05
Introducing new executive head chef, Craig Sherrington as seen on BBC’s Great British Menu Visit Lumley Castle Hotel and discover the new menus at the Knights Restaurant – relaunching in February 2020 ROPERY LANE, CHESTER-LE-STREET DH3 4NX 0191 389 1111 - hello@lumleycastle.com - www.lumleycastle.com
S TA R T E R S
IT ’S A DAT E
OUR PICK OF T HE SE A SON JANUARY SEVILLE ORANGES The arrival of this, the king of oranges, which is in season for just six weeks from the end of December to the start of February, heralds Appetite HQ’s marmalade-making season. But don’t restrict yourself to toast topping – Seville orange and honey cake is a zesty winter warmer.
Lola Jeans
NE1 NEWCASTLE RESTAURANT WEEK DATE: JANUARY 20-26 The 18th NE1 Newcastle Restaurant Week takes place January 20-26, with more than 100 restaurants in the city offering special menus priced £10 and £15 per head. Restaurants taking part include 21 Hospitality Group, Blackfriars, Dobson & Parnell, Lola Jeans, and Sachins. New names to the event include Horticulture on Market Lane, Hibou Blanc in the Bigg Market, and Leila Lily’s on Grey Street. Bus operator Arriva North East is offering travellers with a printed or smartphone Restaurant Week voucher £2 return tickets to Newcastle. For details and vouchers go to: www.getintonewcastle.co.uk/ne1-events/restaurant-week
ROCKLIFFE HALL FESTIVAL OF FOOD
FRIENDS OF ANARCHY BEER FEST
DATE: FEBRUARY 1-8 Rockliffe Hall’s Festival of Food returns for eight days in February. An Artisan Food Fair over the opening weekend will be followed by 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). www.rockliffehall.com
DATE: SATURDAY JANUARY 25 The Friends of Anarchy Beer Fest Tryanuary Edition at Newcastle’s Anarchy Brew Co. brings together some of the region’s leading breweries for a weekend celebrating beer and Anarchy’s eighth birthday. Great regional breweries taking part include Alnwick, Brass Castle, Full Circle, Rigg & Furrow and Wylam, plus there’s food from Rib & Rub + Domestique and The Feed Zone. For tickets and more info head to www.anarchybrewco.com
JERUSALEM ARTICHOKES These strange-looking, nobbly tubers are much under-rated. Like potatoes, serve with or without skins roasted, baked, sautéed or in a mixed mash. Unlike potatoes, eat them raw (thinly sliced) in salads or lightly stir-fried. The flavour is sweet and nutty, and celeriac purée is the ultimate comfort supper. GOOSE Not just for Christmas, goose is rich, buttery and a sublime Sunday roast alternative. Use Sunday leftovers in a stir fry, or dedicate your goose to a cassoulet.
FEBRUARY CELERIAC Another strange-looking, nobly root (see Jerusalem artichokes, above...), celeriac is stunning roasted in the oven, when its nutty flavour comes to the fore. Alternatively, mash it, make soup with it, or serve in steaks topped with capers. MUSSELS Enjoy the last of the UK season the traditional way, steamed in garlic, shallots, white wine and parsley. If you can get hold of really big ones, remove one half of the shell, drain away any liquid, top with breadcrumbs pulsed in a food processor with parmesan cheese, tarragon and parsley and a dot of butter, and warm under a hot grill.
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Everything a farm shop should be... THE BEST ABERDEEN ANGUS BEEF AND QUALITY MEAT FOR THOSE SPECIAL OCCASION’S INCLUDING BURNS NIGHT - VALENTINES - MOTHERS DAY
Hinnies is located right on the sea front in Whitley Bay.
3 course lunch FROM £16
Come and try our Geordieinspired menu, voted Best Value Restaurant by The Journal’s Secret Diner.
3 course dinner FROM £19
Catering trailer with a choice of delicious produce direct from our farm shop. Available for Weddings, Birthdays Sporting and Corporate Events
—
Weekend brunch and kids menu also served
AWARD E s t a b l i s h e d WINNING
10 East Parade, Whitley Bay, NE26 1AP hinnies.co.uk 0191 447 0500
@HinniesRest
Hinnies Restaurant
Brought to you by the team at Blackfriars and Dobson & Parnell in Newcastle.
Freshly Prepared Authentic Mediterranean Dishes -
Why not treat your loved one?
FARM SHOP
1978
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
The
County Hotel
EAT, D R I N K, R E LAX, STAY
3 courses lunch special (12 noon-5pm, Mon – Sat) £9.95 3 courses evening menu £15.95 Sunday lunch 3 courses for £15.95
TREAT YOUR LOVED ONE! Valentines Day - full and set menu available including live entertainment. Mothers Day - Special menu only, kids menu available. Stella Road, Ryton, NE21 4LU. Tel: 0191 413 2921 www.michelangelorestaurants.co.uk
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FOOD SERVED EVERYDAY UNTIL 9PM Lunch from £4.95 Evening Deal - 2 Courses £13 Traditional Sunday Roast - 2 Courses £13.95 Priestpopple, Hexham, Northumberland NE46 1PS Tel: 01434 608444 www.countyhotelhexham.co.uk
LIFE IN THE KITCHEN
S TA R T E R S
C AUL IFLOWER , P OME GR ANAT E AND PIS TACHIO S AL AD Rhian chef-proprietor SE ACraddock, SON’S E AT ofING S The Feathers Inn, Northumberland, shares
Light bites
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 This is quite simply delicious. I could eat it every day and I’m not veggie! Thsi recipe serves two as a main or four as a side.
Restaurant Hjem head chef Alex Nietosvuori and restaurant manager Ally Thompson
ONE TO WATCH Yet more praise has been heaped on Alex Nietosvuori, head chef at Hjem at the Hadrian Hotel, Wall, near Hexham, who has been included in CODE Hospitality’s 30 under 30 round-up of young restaurateurs. Nietosvuori, 27, launched Hjem in 2019 with his partner Ally Thompson, combining Scandinavian cooking styles with Northumbrian produce. The combination has won rave reviews and listings in the Good Food and Michelin guides. Hjem, The Hadrian Hotel, Front Street, Wall, Hexham, NE46 4EE tel 01434 681 232, www.restauranthjem.co.uk
TOP 10 0 News reaches us of further recognition for two of Newcastle’s leading restaurants, which are now included in OpenTable’s Top 100 Restaurants in the UK. Saltwater Fish Company at Fenwick Food Hall and Peace & Loaf in Jesmond feature in the list of diners’ favourite places to eat in 2019. The list is compiled from more than 1m OpenTable diner reviews of more than 8,500 restaurants in the UK. Top spot went to Core by Clare Smyth in London for the second year in a row.
Saltwater Fish Co.
INGREDIENTS 60ml sunflower oil 1 medium onion, peeled and thinly sliced 25g parsley leaves, finely chopped 10g mint leaves, roughly chopped 7g tarragon leaves, finely chopped (1/2 a supermarket packet - put the rest in wine vinegar for Bernaise sauce) 35g pistachios, toasted and lightly crushed 1 large cauliflower, leaves removed and base trimmed 1 400g tin chickpeas, drained and rinsed 60ml olive oil salt the seeds from ½ medium pomegranate (about 80g net weight) ¾ tsp ground cumin 1 tbsp lemon juice METHOD Heat the oven to 190C/Gas 5. Put the sunflower oil in a small frying pan over a medium-high heat. Add the onion and cook for 8-10 mins until golden-brown and
starting to crisp. Remove from the heat and set aside. Chop the herbs and toast the pistachios while the onions cook. Coarsely grate a third of the cauliflower (about 160g) and set aside in a large bowl. Break the remaining cauliflower into mediumsized florets about 3cm wide at the top. Mix with the drained chickpeas and toss both in half the olive oil and a ¼ tsp salt, then spread out on a baking tray. Roast for 20 mins until cooked through and dark golden-brown. This part is crucial to the flavour, so if necessary put the cauliflower back in the oven until you have the desired colour. Remove and set aside to cool. While the cauliflower is in the oven, prep the pomegranate. Add the onions and their oil to the grated cauliflower, then stir in the remaining olive oil and ¼ tsp salt. Add the remaining ingredients apart from the roast florets, mix well, then gently fold in the florets and serve at once. This dish is also delicious with grilled halloumi, a lamb chop, even a great big steak!
Photo by Jennifer Schmidt on Unsplash
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FISH
KORE AN K ING PR AWN B AO
GUIDING L IGHT S
Matthew Parsons is head chef at Longsands Fish Kitchen, Tynemouth, 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 INGREDIENTS Korean BBQ sauce: 180g dark brown sugar 180ml light soy sauce 1 tbsp rice wine vinegar ½ tbsp chilli paste 1½ tbsp sesame oil ½ tsp ground black pepper 1 heaped tsp chopped ginger 2 tsp garlic paste 60ml water + 1 tbsp cornflour, mixed to a smooth liquid Steamed buns: 1 tsp dried yeast 140ml water (at room temp.) 240g strong white flour 1 tbsp sugar 1 tbsp milk powder 1 flat tsp bicarbonate of soda 1 flat tsp baking powder 1 tbsp lard or vegetable oil Prawns: 12-15 tiger prawns, peeled, deveined and butterflied on spines 2 eggs, beaten 200g plain flour, seasoned 200g panko breadcrumbs oil for frying Garnish: fresh coriander red chilli, sliced spring onion, sliced sesame seeds METHOD For the sauce, put all the ingredients except the cornflour/
S TA R T E R S
water in a pan. Bring to the boil, simmer 5 mins, whisk in cornflour/water mix and set aside until needed. For the buns, fit a stand mixer with its dough hook. Combine yeast and water in the mixer’s bowl, add the rest of the ingredients, mix on slow for 10 mins. Once gathered, place in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 45-60 mins. Once doubled in size, punch down and roll into a sausage shape. Cut into 12/15 pieces, each the size of a pool ball. Put on a tray lined with clingfilm and leave to rest for 30 mins. Once rested, roll each ball flat, fold over a rolling pin to make a bun shape and place on a square of parchment paper. Rest on the clingfilm-lined tray for 30 mins. Place buns, each with its parchment, in a steamer (in batches) for 10 mins until puffy and warm all the way through. For the prawns, set a fryer to 190C, dip prawns in seasoned flour, shake off excess, dip in egg then breadcrumbs, fry for 1½-2 mins until golden. Drain on kitchen paper. Serve a prawn in each bun with sauce, coriander, chilli, spring onion and sesame seeds.
The 28th edition of Harden’s Guide features both of the region’s Michelin-starred offerings in its pages. House of Tides on Newcastle’s Quayside is included at number 37, while the two-starred Raby Hunt at Summerhouse near Darlington is at number 55. Elsewhere in the guide, 43 of the region’s restaurants are listed, ranging from The Old Boat House, Amble and The Potted Lobster, Bamburgh to The Feathers Inn, Hedley on the Hill and Newcastle favourites Dabbawal, Cook House and Route.
House of Tides
TIME FOR TE A The Factory Kitchen at The Biscuit Factory art, craft and design gallery in Newcastle has unveiled its new weekday rustic afternoon tea. Created by chef Michael Waugh, it includes black pudding sausage rolls, roast beef and Dijon mayo sandwiches, fruit scones with cream and jam, spiced carrot cake, salted caramel brownies and treacle tart. The veggie version features crushed avocado on toast, grilled Mediterranean vegetable sandwich with hummus and goat’s cheese, and coffee and walnut loaf. £16.95 per person, or £22.95 with fizz. The Factory Kitchen, The Biscuit Factory, Stoddart Street Newcastle, NE2 1AN, tel 0191 261 1103 www.thebiscuitfactory.com
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S TA R T E R S
IN THE GARDEN
G O SLOW 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
E ARLY OSC AR F OR DABB AWAL Dabbawal has picked up its fourth win at the Indian culinary ‘Oscars’, the British Curry Awards in London. The only North East restaurant to win national accolades in the 15-year history of the awards, Dabbawal, which serves its unique street food concept at two buzzing restaurants and a riverside container kitchen, has again been named Best Casual Dining Restaurant in the UK – a title it also won in 2018, 2017 and 2015. Dabbawal saw off national competition from Covent Garden and Shoreditch favourite Dishoom, and famed Brighton kitchen Chilli Pickle to collect the award from Strictly Come Dancing judge Shirley Ballas. www.dabbawal.com
The early part of the year is a really challenging time for cooks who want to source locally, and for those of us who try to grow our own. We’re forced to get more creative and, honestly…it’s really hard to stay enthused AND keep things local/seasonal. Fortunately, we have some wonderful suppliers in the area and, when the fun dries up with exciting new seasonal ingredients, we can turn our interest to new twists on old favourites. At Vallum Marquee & Tipi, we work closely with Robin Baty at North Acomb Farm Shop. His animals graze on the hills between Bywell and the A69, just a couple of miles from us here at Vallum, and his meat is second to none. If you can’t make it to Robin’s Farm Shop, try your local farmers’ market. It’s a mini adventure, deciding to go and make a meal out of whatever you find. I had the best rump steak of my life from the
Askerton Estate stall at Hexham Farmers’ Market at Christmas, and Ravensworth Grange‘s pork is the best for miles around. So, because I’m short of gardening tips, let’s talk slow cooking. Speak to your butcher and see what they have; I favour venison haunch, neck of lamb and shin of beef. I also love barley in a brothy winter stew served with celeriac and potato mash. Think bay leaf, thyme and parsley, and imagine the delicious aroma. When I have good meat, I use a little less and increase the vegetable ratio, and in this stew, the barley helps to counterbalance the sweetness of the vegetables. Rose’s sourdoughs from Hexham Farmers’ Market are just the job for soaking up a stew. I used to sell ready meals in the market and I miss the lovely people and the stallholders’ camaraderie. It’s a long day and a hard slog for them, so if you enjoy what you buy, let them know...it makes all the work worthwhile.
FA S T ER PA S TA Central Station, Newcastle, is home to another food outlet, having welcomed the new Pasta Station. Serving fresh pasta and pizza daily, from beef and veal ravioli to a vast choice of pasta, sauces and toppings, there are also panini to take away or eat in. Pasta Station Unit 12, Central Station, Newcastle, NE1 5DL, tel 0191 230 2288 www.facebook.com/pastastationuk
North Acomb Farm
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B UXTXCXHXE R
S TA R T E R S
WARMING CHICK EN G OUL A SH Simon Osborne is a master butcher at the award-winning Blagdon Farm Shop. In 2018 he was crowned the inaugural National Game Champion for his work sourcing and promoting game. Blagdon Farm Shop Milkhope Centre, Berwick Hill Road, Blagdon NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk This is a mid-week go-to for me during the winter months. Quick, easy to prepare and with just the right amount of warming, spicy paprika. Perfect with a cold fruity Saison. INGREDIENTS 500g skinless chicken thigh fillets, cut into bite-sized chunks 1 tbsp plain flour, well seasoned 1 tbsp olive oil 1 large onion, halved and sliced 2 cloves garlic, crushed 1 celery stalk, diced 1 carrot, diced 1 green pepper, cut into chunks 1 ½ tbsp paprika (not smoked) 1 tsp caraway seeds 400g tin cherry tomatoes 300ml chicken stock small bunch flat-leaf parsley, chopped To serve: soured cream
METHOD Toss the chicken with the seasoned flour. Heat 1 tbsp oil in a large deep non-stick frying pan and sear in batches until golden. Remove and set aside. In the same pan, add the onion, garlic, celery and carrot. Cook for 10-12 mins or until soft and golden at the edges. Add pepper and cook for 6-8 mins or until soft. Return chicken to the pan, add spices, tomatoes and stock. Cover and simmer for 45 mins until the chicken is tender and the sauce thickens. Stir in the parsley and serve with soured cream.
Foods and Feuds in rehearsal
DINNER AND A SHOW Dinner meets drama at sister Newcastle restaurants Blackfriars and Dobson & Parnell, as they host dinner and a play based on the culinary rivalry between 18th Century cookery writers Hannah Glasse and Ann Cook, both from Hexham. Morpeth-based performing arts company November Club stages Foods and Feuds: Two Cooks of Hexham, in March and April. Glasse’s reputation lives on, largely through her first book, The Art of Cookery Made Plain and Easy, which was published in 1747 and became the best-selling recipe book of the 18th Century. The book also influenced 20th Century writers including Elizabeth David, Fanny Craddock and Clarissa Dickson Wright. Foods and Feuds: Two Cooks of Hexham, is at Blackfriars Cookery School on March 30 and Dobson & Parnell on April 1. Tickets, including dinner, are at www.blackfriarsrestaurant.co.uk and www.dobsonandparnell.co.uk
CULINARY CL ASS Youngsters at a primary school in Blyth are cooking up a storm after being inspired by chef Richard Moore. The Dales specialist primary school has its own café and culinary classroom and Richard, group development chef for North Eastbased The Inn Collection Group, said: “They are a really great bunch of kids who are eager to learn about where their food comes from, enjoy trying new ingredients, getting stuck in, and making and eating their own meals. Learning to cook is an essential life skill. This is about helping them appreciate and understand the qualities of good food and the importance of a balanced diet.”
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WELCOME TO THE WORLD OF THE WHITE OWL... A BEAUTIFUL BAR, RESTAURANT AND PRIVATE ROOM IN THE HEART OF NEWCASTLE Lunch/Early Evening 12-6.30PM 2 courses £18.95 / 3 courses £23.95 Bar Menu & Vegan Menu Join us on a Sunday for an afternoon of fine wine, sensational food and live Jazz in a relaxed atmosphere. 2 courses £20 or 3 courses £25 Live Music Nights
Tel: 0191 261 8000 HIGH BRIDGE STREET, NEWCASTLE, NE1 1EN www.hiboublanc.co.uk
ENJOY THE FINEST LOCALLY SOURCED SEAFOOD & SHELLFISH IN OUR RESTAURANT OR SIMPLY ENJOY FISH & CHIPS FROM OUR AWARD WINNING TAKEAWAY. OPEN DAILY: 11:30am till late / Closed Tuesday
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
NOW TA KING BO OKINGS FOR
VALENT INE’S KITCHEN & BAR
Experience the TASTE OF
great British
food
Brought to you by Paul O’Hara, former chef of 21 hospitality group ran by Terry Laybourne MBE. Open daily for hearty breakfasts, lunches and daily specials served by a friendly, award-winning team. Roasts with all the trimmings each Sunday.
Sunday to Thursday - 8am to 5pm Friday & Saturday - 8am to 8.30pm To book a table call 01325 729999 or visit rockliffehall.com
Hurworth-on-Tees Darlington County Durham DL2 2DU
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DAY
ST SA TA RT RE TR E SR S
CHEF
T HE IN CR OWD
HAPP Y NE W YE AR !
North East-based restaurant group Tomahawk has joined national names in being named a runner-up in the Observer Food Monthly Awards 2019. Chosen by readers, the awards select regional runners-up along with an overall winner. In the North region, Tomahawk, with branches in Newcastle and Ponteland, was named alongside The Black Swan, Oldstead and Roots, York – both run by Michelin-starred chef Tommy Banks. The Oystermen, London was named Best Restaurant. www.tomahawk-steakhouse.co.uk
Tomahawk
GRE AT NOR T HERN B AK ER Grants Bakery in Corbridge has been named Best in the North at the Baking Industry Awards, receiving the Craft Bakery Business Award for best retail bakery in the North. Owner Andrew Cotterell said: “We got down to the last seven and had to go down to London. We missed out on the overall prize, but to be in the top seven in the country is amazing.” Grants Bakery, Market Place, Corbridge NE45 5AW, tel 01434 633 044 www.grantsbakery.co.uk
Dave Coulson, head chef and co-owner of Peace & Loaf in Newcastle, offers an insight into life in (and out) of the kitchen. Peace & Loaf Jesmond Road, Newcastle, NE2 1LA tel 0191 281 5222, www.peaceandloaf.co.uk The festive break is a good time here at Peace & Loaf – a chance to unwind, take stock and prepare for a busy year. I enjoyed a week off over Christmas, with a chance to properly chill out and see my son Thomas, who’s now three and a half, enjoy his presents. It’s also a time to see family and friends - and eat of course. On the food front, there’s nothing I like more than a good turkey sandwich and I must have had 40 of them in three or four days! On Christmas Day, I cooked for six, roasting a beautiful leg of lamb and a turkey crown, which both went down well. There weren’t too many leftovers, which was disappointing, but I made sure there was plenty of turkey to see me through. It’s been good to be out and about too. The mild weather and lack of frost has kept the produce ticking over, and you can already see a few things starting to sprout. Our grower Vanessa has been bringing in loads of alexanders (aka horse parsley) from her foraging walks. It’s best described as a cross between mint and celery and is absolutely gorgeous. We’ve also got wild garlic bulbs which are starting to sprout. Back in the kitchen, the winter menu is in its final push. The beef ribs from William Pete in Barnard Castle are sensational. They’re part of the simplest dish on the menu, served with onions cooked in the rendered beef fat from the trim, chips and a nice peppercorn sauce which, for me, is all the beef needs. Winter veg is also a big part of the menu, including Monk’s cabbage from the allotment, which has the cabbagiest smell there is. Monkfish is always great to work with and the dish we have on the menu now - carrot and chickpea curry with coriander yoghurt and a skewer of spiced monkfish cheek blackened on the grill - is very popular. Being included in the OpenTable Top 100 is fantastic and we’re incredibly proud to be recognised as one of the names making Newcastle and the North East a force to be reckoned with on the national food scene. Here’s to another successful year for us - and food in the North East.
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H OS PITAL ITY R E CRUI TME NT S PE CI A L I STS Supplying businesses with high calibre staff. Offering both a temporary and permanent recruitment service.
F1, bic, Sunderland Enterprise Park, Sunderland, SR5 2TA 0191 516 6118 | www.adkinscheurfi.co.uk
NORTH SHIELDS, FISH QUAY
NEWLY ESTABLISHED CALIFORNIAN INSPIRED MEXICAN RESTAURANT & BAR - LOBO ROJO, SPECIALISING IN TACOS! 40 FISH QUAY, NORTH SHIELDS, NE30 1HB - TEL: 0191 2576986 @LOBOROJOQUAY
FARM SHOP & TEAROOM IN THE HEART OF THE TYNE VALLEY Afternoon tea is a great British tradition At Macdonald Linden Hall, our exquisite afternoon tea is served traditionally on beautiful cake stands with home-made savoury finger sandwiches, fluffy scones with jam and clotted cream, a selection of cakes and more. Why not go all out and treat yourself to a bottle of delicious Champagne during your visit, making this perhaps the most indulgent afternoon tea in the heart of Northumberland.
BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland NE43 7UB tel: 01434 633100
T: 01670 500000 www.macdonaldhotels.co.uk/LindenHall
www.brocksbushes.co.uk @brocksbushes
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OPEN EVERY DAY FROM 9.30AM
JUST GO..!
Take 5
Seeking foodie inspiration? Here are five of our favourite things of the moment...
We know… we’re suckers for a shameless PR stunt, but we salute Newcastle-based Greggs for this year’s Veganuary-themed launch, the vegan steak bake. Far superior to last year’s vegan sausage roll (which remains a Greggs’ bestseller), this model is designed, the PR fluff says, to “mirror some of the Steak Bake’s classic features, including 96 layers of light and crisp puff pastry” (who’s counting, we wonder…). Filled with Quorn chunks and onions in rich gravy, vegans and omnivores in the Appetite office voted it a winner (which it needs to be at 380 calories and 24g fat a pop – ahem!).
L INDISFARNE OY S T ER S The editor’s favourite thing over Christmas and New Year? Fresh Lindisfarne oysters served up in her friend Frauke’s kitchen in Tynemouth with finely diced red onion soaked in homemade red wine vinegar - the perfect pick-me-up after a blustery New Year dog walk. Frauke picked hers up for just over a quid a pop at North Shields Fish Quay. You can order them direct via the Lindisfarne oysters website for about the same price, or from fishmongers regionwide. Sublime!
FINE CHEESE CO. CRACKERS AT KNITSLEY FARM SHOP
HORTICULTURE , NE WC A STLE Lovers of casual, social grazing on hearty, tasty food, big brunches, and flavour-packed dishes are talking about Horticulture in Market Lane, Newcastle, where chef Peter Breckon is serving up organic, local and seasonal ingredients in modern British dishes with international flavours. There’s also a vast martini menu and an outdoor terrace, which is nice.
GREGGS VEG AN STE AK BAKE
The editor was delighted to receive a Christmas hamper from her colleagues packed with produce from the excellent Knitsley Farm Shop at Knitsley, Co Durham. Among the numerous scrummy treats within, her favourite was a box of lemon, sea salt and extra virgin olive oil crackers from the Fine Cheese Company. Subtly flavoured, they’re designed to be served with cheese, though the ed loves them just as they are. Go get ‘em!
BOX PIZ Z A , BE ADNELL
All the cool kids set up shop in a shipping container, don’t you know, and everyone’s talking about Box Pizza at Beadnell, where handmade wood-fired pizzas are served with breathtaking views of the countryside and Beadnell Bay. The toppings are local and organic and the dough is made the Naples way, proved for 24 hours and baked in a hand-built oven at 600C. We like the ‘Shroom, with wild forest mushrooms, spinach, fior di latte, olive & garlic tapenade base, and truffle oil, while vegans get a look in with Green Supreme. Reopening for 2020 in February.
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REVIEW
Welcome home Dean Bailey is reminded why Sachins endures after 30 years a Newcastle institution
Some things are so much a part of the city, they become essential to the fabric of Newcastle; Fenwick department store, the Northern Goldsmiths’ clock, Sachins on Forth Banks, for instance. For more than 30 years, Sachins has been the city’s home of Punjabi cuisine. For 20 of those years, Bob Arora has been at the helm, and there’s something about walking through Sachins’ famous doors to be greeted with typical good cheer by Bob which makes you feel very at home. Whoever you talk to about Sachins, the thing that always comes up is Bob and his front-ofhouse team’s talent for making this place a home from home. Scores of its regulars have been coming for years, their easy familiarity creating one of the best atmospheres in the city. Even on a wet Wednesday in January, the place is buzzing, the conversation
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bouncing between tables as diners share their thoughts on everything from Brexit to biriyani. The service is relaxed and expert in perfect measure. The guys know their stuff and, for many in the room, they also seem to know the orders. But while sticking to your favourite can be a safe option, being in the hands of a talented team rewards exploration. On our visit, a new starter of Gunpowder Chicken is highly recommended for its spiced, crisp battered chicken matched with yoghurt and pomegranate seeds. Meanwhile, Fish Tikka from the tandoor delivers big, meaty chunks of monkfish swathed in bold flavours for a warming wake-up call on a cold January night. While it confuses some, including me, choosing a great curry isn’t difficult here. Ours are selected to complement
one another – a fruity Lamb Pasanda with lamb and sweet mango flavours and a bold Murgh Kashmiri, its complex, drier heat set off by those humble stables of subcontinental cookery, tomatoes and onions, so sublime in themselves that they stay fresh in the memory for days to come. It’s easy to see why the place is full of regulars. The team have honed their craft as well as any in the North East. The atmosphere is exactly what you want from a restaurant with 30 years of experience, and each visit is an occasion, any night of the week. Like a book or film you go back to time and again, Sachins is essential. Our poppadoms, starters, curries, rice and naans come to around £50 for two, plus drinks. While there are many new places to eat in Newcastle, Sachins endures. It’s part of the fabric of the city, after all...
SACHINS, FORTH BANK S NEWCASTLE , NE1 3SG TEL 0191 232 4660 WWW. SACHINS.CO.UK
MELTS IN THE MOUTH, TO MELT ANY HEART!
PureKnead Bakery & Cafe sells a range of high quality bread, cakes & coffee, all made with quality ingredients and attention to detail and design. Wholesale bread available - ring for details.
• Traditional grass fed beef raised here at Blagdon sourced meat & game, fresh vegetables • Healthy eating – locally for your New Year diets.
T: 07964 864 181 | www.pure-knead.co.uk hello@pure-knead.co.uk 111-113 | Park View | NE26 3RH Follow us on Facebook and Instagram for bakery updates purekneadwhitleybay purekneadwhitleybay
16-18 The Milkhope Centre, Berwick Hill Road, Blagdon NE13 6DA T: 01670 789924 Open Tues-Sat 10am-5pm, Sun 11am-4pm, open every Bank Holiday
www.theblagdonfarmshop.co.uk
Winner of the Good Pub Guide 2020 County Dining Pub of the year, Northumbria.
LOCATED IN THE HEART OF NEWCASTLE
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 @McKennascafebar
OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am
McKennasatNorthernStage
North East Local Restaurant of the Year 2019 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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H E A LT H Y
TIME… for lunch What did you have for lunch yesterday? Where did you eat it? Can you take a moment to describe in detail the sensations you experienced as you ate your meal? Jane Pikett considers the case for mindful eating…
How did you do with the questions above? Assuming you’re like most of the population, you probably had to think about the first two, and most likely struggled with the last one. That’s because, much of the time we eat unconsciously, distracted from the food on our plate and in our mouths by our phones, other people, the telly, even driving the car at the same time as eating (never a good idea if you hope to arrive at your destination without your dinner down your front). All this adds up to unconscious eating, which is particularly prevalent at lunchtime, when we tend to rush or eat on the go. Unlike the French, for whom lunch is sacred (if you’ve ever tried to get in the way of a Frenchman and his lunch, you will know this all too well), we rush ours, eating at our desk, on the move, sometimes skipping it entirely. The result of joyless lunches of shop-bought sarnies and crisps at our desks, or rushed mouthfuls between other tasks is potential damage to our digestive health, weight gain, and a lack of appreciation for our food. This is where adopting the habit of eating mindfully comes in. This means restoring your attention and slowing down, making eating an intentional
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act instead of an automatic one. That doesn’t mean lunch has to take a Gallic two hours, but it does mean sitting down at the table, eating from a plate, and doing nothing else but that, even for a whole half hour (imagine that… 30 minutes directing your attention only to your food!). It can take your mind up to 20 minutes to realise you’re full, which means that mindless eating, apart from the fact that it diminishes our appreciation of our food, can pile on the pounds, because the brain’s ‘full’ signal doesn’t get time to kick in. Arguably just as importantly, shouldn’t we give ourselves a little time each day to enjoy and savour our food? Nutritionists say that people who truly pay attention to their food eat less (because of the 20 minute ‘full’ signal) and make better choices, a. because they notice their food more and think about the nutritional quality of what they’re eating, and b. because mindful means being fully attentive to your food as you buy, prepare, serve and consume it. So, as we step into a new decade, why not welcome it with a renewed pleasure in food and the health benefits which go with it?
H E A LT H Y
How to eat mindfully • Make time to eat. Introducing a rule that says ‘I must sit and eat this meal at a table, slowly and thoughtfully considering each mouthful and the sensations I am experiencing’ forces you to take your time and avoid eating on the run. If you have to spend a whole 30 minutes away from your email at lunchtime, then so be it! • Eat slowly and without distraction. Leave your desk and sit elsewhere, remove yourself from your phone, your newspaper, the telly – everything. It’s not as scary as it sounds! Then chew each mouthful properly and savour it. • Listen to your body. Unconscious eaters pile on the pounds because they don’t listen to their body’s signals, or because they eat so quickly, the signals don’t have chance to kick in. Slow down, take your time to chew properly, put your knife and fork down between mouthfuls, and tune into the sensations in your body. • Are you hungry? Eat when you’re beginning to feel hunger pangs, not according to the clock, and don’t wait until you’re so hungry you have the shakes, because then you’re just going to grab the nearest thing and eat it as quickly as possible to boost your blood sugar. • Take pleasure in your food. Engage your senses and notice the smells, textures, colours, sounds and flavours of your food. You may be surprised at how much more you enjoy it. • Ditch the diet! There is no banned food because most people, when they get into the habit of eating mindfully, give their brain and body time to let them know what they need – and if that’s a slice of chocolate cake, that’s fine! Eating mindfully is about achieving balance in the way you eat and what you eat. Savour the cake slowly and consciously and you will achieve satisfaction from it. Shove it in your mouth on the go and barely taste it, and you’re likely to go for another slice. • Reflect on your food. Give yourself a minute at the end of your meal to sit back and reflect on what you enjoyed, what you didn’t, how satisfied you feel, the flavours, colours and textures you have just experienced, and how different your body feels now that you’ve eaten compared to before. Then, and only then, may you leave the table and go back to your busy life…until the next meal!
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COOK!
Breakfasts of champions Suffering from a dose of the January blues? Fear not, dear reader, these breakfasts serve up a fresh start to the new year‌
DROP SCONES WITH RASPBERRY COMPOTE Serves 4 INGREDIENTS Compote: 150g raspberries 2 tbsp water 2 tbsp caster sugar Drop scones: 125g self-raising flour 25g caster sugar 1 medium egg, beaten 150ml milk vegetable oil, to grease pan fresh raspberries dusted with icing sugar to serve METHOD To make the compote, put raspberries in a pan with 2Â tbsp water and the sugar, bring to the boil and simmer for 3 mins. Set aside. For the pancakes, sift flour
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and sugar into a bowl and make a well in the centre. Add egg and half the milk. Mix together, then slowly stir in the remaining milk to make a smooth, thick batter. Heat a large frying pan until hot. Brush lightly with oil. Spoon in 1 tbsp batter at a time to form pancakes. Cook in batches over a medium heat for 2 mins on one side until bubbles appear on the surface. Flip and cook on the other side until golden and puffed up. Cover with a tea towel to keep warm while you use up all the mixture. Serve warm with compote and raspberries dusted with a little icing sugar.
COOK!
SPIRULINA COCONUT S M O OT H I E B OW L Serves 2 INGREDIENTS 1 ripe banana 1 tbsp agave nectar 400g plain coconut yogurt 1 tbsp blue spirulina Toppings: blueberries, coconut flakes, kiwi slices and chia seeds
METHOD Packed with nutrients, spirulina is the ingredient du jour (see our 2020 trends feature for more‌) and this breakfast bowl is a wonderful way to enjoy it. Simply mash the banana with a fork, stir it into the yogurt with the agave nectar, stir in the spirulina powder, divide into bowls and top with the fruit and seeds. Gorgeous and good for you!
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COOK!
KEDGEREE Serves 4 INGREDIENTS 2 tbsp butter 1 onion, finely chopped 2 tsp medium curry powder 1 ½ coffee mugs basmati rice 1 bay leaf 2 ¼ coffee mugs just-boiled water 500g smoked haddock fillets 750ml milk to poach 2 lemons (juice of ½ + 6 quarters) salt and fresh ground black pepper 2 hard boiled eggs, quartered ½ tbsp chopped fresh parsley ½ tbsp fresh coriander METHOD Heat 1 tbsp butter in a saucepan over a medium heat, add onion and sauté for 5 mins until soft. Add curry powder and cook, stirring, for 2 mins. Stir in rice to combine thoroughly. Add a bay leaf and just-boiled water from the kettle. Cover with a tight-fitting lid and simmer over a medium heat for 3 mins. Turn off heat and leave, still covered, to steam for 20 mins (don’t remove the lid!). Meanwhile, to poach the haddock, pour the milk into a wide-bottomed pan, bring to a simmer over a low heat. Add the haddock, skin-side down, and poach gently for 6-8 mins (depending on thickness of the fish). Remove fish from the mllk, remove flesh from skin, flake and keep warm. Set milk aside, also keeping warm. When the rice is done, add 1 tbsp butter and fork to fluff up. Place in a serving dish and stir through a little of the warm poaching milk to loosen and create a creamy consistency. Season with salt and pepper, gently stir through the fish, arrange the egg and lemon quarters, squeeze over lemon juice, sprinkle over parsley and coriander and serve.
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COOK!
SHAKSHUKA(TUNISIAN BAKED EGGS) Serves 4 INGREDIENTS 2 tbsp olive oil 1 large onion, diced 1 large red pepper, diced 3 cloves garlic, crushed 2 tbsp tomato purée 1 tsp ground cumin ½ tsp smoked paprika ½ tsp red pepper flakes + ½ tsp 400g tin chopped tomatoes 2 tbsp fresh coriander + to garnish salt and freshly ground black pepper 4 to 6 eggs crumbled feta, to finish Greek yoghurt and warm sourdough METHOD Preheat oven to 190C/Gas 5. Heat the oil in a large oven-proof pan over a medium heat. Add onion and pepper and cook, stirring, for 4-6 mins, until the onions are tender.
Add garlic, tomato purée, cumin, paprika and red pepper flakes. Cook, stirring, for 2 mins. Add tomatoes and chopped fresh coriander and simmer gently for 5 mins. Turn off heat, season with pepper, and use the back of a spoon to make a well near the edge and crack an egg into it. Gently spoon a bit of the tomato mixture over the white to help contain the egg. Repeat with the remaining eggs and sprinkle a little salt and pepper over. Transfer pan to the oven and bake for 8-12 mins until the egg whites are opaque. Remove from oven, top with crumbled feta, fresh coriander leaves, and more red pepper flakes if desired. Serve in bowls with Greek yoghurt and warm sourdough.
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COOK!
CINNAMON BUNS Serves 6 INGREDIENTS For the buns 300ml whole milk 6 cardamom pods, husks removed and seeds ground 50g unsalted butter 450g plain flour 7g fast-action yeast 50g caster sugar ½ tsp salt 2 eggs vegetable oil 1 tbsp demerara sugar 50g icing sugar For the filling 100g salted butter, softened 80g soft dark brown sugar 3 tsp ground cinnamon METHOD Put milk and the cardamom seeds in a pan over a medium heat and bring to a boil. Remove from heat, stir in butter and set aside. Sift flour, yeast, caster sugar and salt into a bowl. Add 1 egg and then the milk mixture and stir to form a sticky dough. Place on a lightly oiled surface and knead for 10 mins (it is sticky, but don’t add flour). Place in a lightly oiled bowl, cover with a tea towel and leave in a warm place for 30 mins or until doubled in size. Place on a lightly floured surface, dust with a little more flour and roll into a rectangle shape. For the filling, beat the butter with soft dark brown sugar and ground cinnamon, and spread evenly over the dough. Starting with a long edge, roll the dough into a sausage shape, finishing with the seam on top. Cut into 12 even pieces around 3cm each. Place buns in a greased roasting tin, cover with a tea towel and leave in a warm place for 30 mins or until the buns have puffed up and the sides are touching. Preheat oven to 180C/Gas 4. Beat the remaining egg and brush over the buns. Sprinkle with 1 tbsp demerara sugar and bake for 16-18 mins. Leave in the tin for 10 minutes, then turn onto a wire rack to cool.
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The unique depth of flavour makes for an extraordinary culinary experience which you won’t forget. Cuts include sought after fillet, rib eye & sirloin steaks, among others such as traditional roasts & slow cook joints for amazing casseroles. Bred in the Scottish Borders, our Wagyu beef is grass fed on our family farm using sustainable grazing systems to help the environment. Each order is individually picked & delivered direct to your door. Retail & Wholesale inquiries welcome.
HOARDWEEL FARMING LTD. OR CALL 07919856473
NOW OPEN
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
Open 7 days
Mon-Fri 8am-4.30pm Sat & Sun 9am till 4pm
T: 01661 823902 M: 07715 841163 13A Bell Villas, Ponteland, Newcastle upon Tyne NE20 9BD
Dumpling & Bun Bar proudly serve handmade dumplings, stuffed buns & high quality green teas.
Italian authenticity in the heart of Central Station, Newcastle Pizza - Pasta - Paninis - Desserts - Tea/Coffee EAT IN OR TAKEAWAY Unit 12, Central Station, Newcastle NE1 5DL (Find us next to the ticket office)
Tel: 0191 230 2288 www.pasta-station.co.uk
EAT SOME SPAGHETTI TO FORGET YOUR REGRETTI
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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THE LOW DOWN
2020:
How we eat now Is food still a bit 2019 in your house, or has 2020 arrived? Jane Pikett serves up a guide to how we eat now… If 2019 was all about sustainably sourced food and plant-based diets, then 2020 is all about sustainably sourced food and plant-based…oh, hang on. Okay, nothing has changed regarding those two trends, which continue to grow, but are we really heading into another year of lecturing and hectoring
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from health and eco-warriors, or are we allowed to live a little too? Of course we are, and 2020 will herald a new decade of culinary adventures, some informed by concern for the environment, and others simply for the love of food. So here it is, a sample of what’s hot in 2020…
THE LOW DOWN
ALGAE: INTO THE BLUE If foodie trend setters are to be believed, ‘would you like some algae with your avocado…?’ will soon be as everyday as an invitation to take salt with your chips. Algae is very 2020, as it shifts from the preserve of the uber health-conscious to tables populated by the rest of us. One of my close friends, who has been sprinkling green powder over her morning porridge for years, now appears mainstream in her approach, as algae (marine micro-plants high in antioxidants) become widely used for their healthboosting properties and futuristic hues. When you serve up spirulina, chlorella and blue-green algae, you’re following the ancient Aztecs, for whom spirulina was a staple, and NASA, which is looking at growing algae in space for astronauts. Algae health benefits are much talked about (though the pregnant, those suffering auto-immune disease, and people with iodine-sensitive thyroid
conditions are among those who should avoid them). Devotees advocate blending algae powder into smoothies and ice cream, chia puddings, energy bars and chocolate truffles. Vivid green, algaeinfused hummus is now very much a thing, while algae can lift your pesto, panfried tofu, homemade pasta and bread to another level. Turn to our breakfast feature on p26 and you will find a breakfast bowl of spirulina blue happiness, while spirulina ice lollies could be almost as mainstream in 2020 as Mr Whippy cornets. Add spirulina to raw chocolate brownies, vanilla cheesecake or American pancake batter for a futuristic blue-green hue, or add algae to energy balls made with puréed dates, nuts, coconut and other natural ingredients. If you find the earthy sea vegetable flavour off-putting, balance it with sweet fruits like bananas, pineapple, and mango - and enjoy!
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THE LOW DOWN
Classically French... • LUNCH 3 Courses £17.95 Mon-Sat 12-2pm • EARLY BIRD 3 Courses £18.95 Mon-Wed 6-9pm Thurs-Sat 6-7pm • A La Carte Menu 4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ
Tel 01434 609 943 www.bouchonbistrot.co.uk Bouchon Bistrot
bouchonbistrot
@bouchonbistrot
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THE LOW DOWN
EASY VEGAN The trend for plant-based eating shows no sign of slowing up, with predictions of us all being vegan by 2070 more likely by the day. In the meantime, plant-based and partially plant-based/flexitarian diets are very much the thing, as more of us experiment with plant-based foods. If you’re new to vegan eating, it can seem much more daunting than it is. Thanks to a huge array of plant-based milks in every supermarket, for example (oat, almond, soya to name a few), with a little experimentation, you will find one you like. Plant-based spreads are also widely available (some, notably Flora Buttery, better than others) and coconut and soya-based yoghurts are widely available.
Chickpea ‘tuna mayo’ sandwich
Eggstra special. But what do you do about eggs? Okay, that one isn’t so easy, and there is many a would-be vegan who falls off the wagon for a chocolate brownie or an omelette. But it’s surprisingly easy (if a bit weird first time, but bear with me…) to make an eggy alternative with chia or flax seeds. First, grind the seeds finely in a pestle and mortar or coffee grinder. For a quantity equivalent to one egg, combine 1 tbsp seeds to 3 tbsp water, mix well with a balloon whisk, refrigerate and, after 10 mins or so, you will have a gooey texture you can use instead of eggs in brownies, biscuits and waffles, or as a binder in veggie burgers. If you like your eggs in the morning, following a vegan diet can seem like a challenge too far, but chunks of firm tofu, seared golden brown over a high heat having been coated in a minimal spray of oil and dusted in paprika makes a wonderful partner for shop-bought vegan sausages, mushrooms and baked beans.
Meanwhile, for egg-free meringues, take the water from a 400g tin of chickpeas, beat into soft peaks with an electric whisk (this does take much longer than eggs – about 10 mins), adding 100g caster sugar gradually. Pipe or spoon onto a baking tray lined with greaseproof paper and bake in a preheated oven (not a fan oven - the mixture is so light, it can blow away) at 110C/ Gas ¼ for 75 mins. Cool and serve with dairy-free cream and fruit. Nice cream So far, so good, but what about ice cream? This is easy – just freeze a banana overnight, whiz up the flesh in a food processor with a splash of plantbased milk and a dash of vanilla extract and serve with fruit for a gorgeous creamy alternative. Chickpea ‘tuna mayo’: Many vegans miss a good old tuna mayo sandwich, but chickpeas provide a fine alternative. Simply cut a nori sheet very finely, add to a bowl with a 400g tin of chickpeas (drained – use the water for meringues), 2 tbsp tahini, 2 tbsp lemon juice and salt to taste, mash together and use instead of tuna mayo. Add capers or sweetcorn if you wish. Cheesy does it. More supermarkets are now stocking vegan cheese alternatives, though most are nothing like the real thing, which can be a bit dispiriting. However, the brilliant Tyne Chease, based around the corner from Appetite HQ in Stocksfield, Northumberland, is renowned for its award-winning alternatives. Try the distinctive Garlic (made from organic cashew nuts, water, garlic and Himalayan pink salt), and the gorgeous cashew-based Ethiopian Spice, plus more, all available at www.tynechease.com
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CARRYING PACKAGING FORWARD 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
The award-winning restaurant is at the very heart of the hotel and our fixed price dinner menu offers real value for money. The private dining room with its own bar is perfect for celebrations. Join us for one of our wine tasting dinners or afternoon tea events. Sunday menu served all day 12pm-9pm For lunch, earlybird and dinner menus visit our website
www.eslingtonvilla.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
8 Station Road, Low Fell, Gateshead NE9 6DR | 0191 4876017
Food for Thought INSIGHT NORTHERN
ISSUE 45
MARCH 2019
NORTH ERN
NORTHERN
ISSUE 46
APRIL 2019
NORTHERN
NORTH ERN
MAY 2019
INSIGHT YOUR EYE ON THE REGION
MARCH 2019
logy ty media techno business proper
www.northern-insight.co.uk
C DENTAL CLINI THE COSMETIC SMILE ABOUT SOMETHING TO
INSIGHT
ISSUE 47
uk
sight.co. 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 education motors arts leisure 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
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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
T H E HLOOW W TDOO W N
FIN-TO-GILL FEASTING Nose-to-tail eating is everyday among carnivores, as is the use of every bit of the veg for veggies, who embrace the love of carrot peel and cauliflower leaves. But gill-to-tail eating for fish lovers? Well yes, apparently it’s all the rage among foodie trend setters, which means it’s going to spread to North East shores any day now. Wholefish cooking is de rigeur, a reaction to statistics like those of Seafish UK, which says that just 43% of each UK trawler’s haul ends up on the table. Think about it, when you fillet your favourite fish, what happens to the head, bones, organs etc? In Australia, Asia, coastal Africa and Iceland, livers and eyeballs are very much the thing. The Scots will tell you there is nothing like a good cod roe on hot buttered toast, while the Norweigans treasure poached cod liver and the Spanish feast on cod tripe. Serve up meaty cheeks from larger fish heads panfried, as you might scallops, use up fish trimmings in fish cakes, and anything you can’t serve as a meal as a base for bouillabaisse. Larger heads from salmon and trout are wonderful whole - simply pop an onion or half of a lemon in the mouth, drizzle with olive oil or spread with butter, season and grill or roast in the oven for wonderful finger food (fish fingers like you’ve never had them before). You know about charcuterie? So try seacuterie, beloved in Australia, where pickling, fermenting, smoking and ageing seafood is all the rage. Salmon pastrami, anyone?
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THE LOW DOWN
BUTTER IT UP So you still think almond butter is the epitome of trendy toast toppings? Think again, dear reader. While natural nut butters such as those made in Northumberland by the excellent Nut Roaster (www.thenutroaster.co.uk) continue to grow in deserved popularity, they are set to be joined by a new penchant for spreading all sorts of seed and veg-based butters on our (artisan, naturally…) bread. Pumpkin butter will be a thing, as will avocado butter, tahini butter, sunflower and mixed seed butters and more. The shop-bought ones will avoid palm oil, which is great news for the world’s orangutan population, while the potential for you to experiment with your own blends at home is almost endless. Try these: Sunflower seed butter. Pop roasted sunflower seeds into a food processor and blend until a butter forms (5-10 mins). Be patient and do not add oil; just let the seeds do their thing and, after turning into what looks like sand at one point, it will eventually blend into a gorgeous butter. Avocado butter. Put the flesh of a large avocado in a food processor with 2 tbsp butter, lime juice and salt to taste and whiz to combine. Turn out onto a piece of clingfilm, roll into a log and refrigerate until firm. Gorgeous spread on toast and melted onto corn, fish or steak. Tomato butter. Place ripe tomatoes on a baking sheet lined with foil, tuck a couple of garlic cloves in-between a couple of the tomatoes, drizzle with a little olive oil, place in the oven at 190C/Gas 5, and roast for 15-30 mins (depending on the size of the tomatoes) until the skins start to blister. Leave to cool, remove any stalks, and put in a food processor with approx. 2 tbsp butter (adjust for consistency), salt and pepper and paprika to taste. Roll into a log in clingfilm and refrigerate until firm. Spread on toast, melt over seared scallops, or serve with warm cheese scones. Smoked paprika and rosemary butter. Take a block of unsalted butter and use a fork to combine with 1 tbsp minced rosemary, 1 tsp smoked paprika and ½ tsp salt. Roll in clingfilm and refrigerate, then use to sauté prawns. Orange honey butter. Take a block of unsalted butter, use a fork to combine with 1 tbsp honey and 2 tsp finely grated orange zest, roll in clingfilm and refrigerate. Serve with toast or on crispy baked potatoes.
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THE LOW DOWN
THE NEW A LT E R N AT I V E S If there are two things which have gone from the everyday to the alternative, they’re flour and milk. To take flour first, the days of plain and selfraising being the only types in the pantry are long gone. Coconut flour took off in 2019, and 2020 will see a rise of this and more fruit and vegetable flours like banana and protein-packed lentil, chestnut and chickpea. The choice can be mind-numbing, but experimentation is well worth the time involved, particularly for the gluten-intolerant. For example, rice flour adds stability to glutenfree baked goods and is well-suited to dumplings and noodles. Tapioca flour, meanwhile, is the gluten-free foodie’s friend in baked goods. Peanut flour adds a toasty flavour to sauces, stews, baked goods, breads and beyond, while hazelnut flour transforms a pie crust or chocolate brownie. Meanwhile, in the land of milk-style drinks, pea ‘milk’ is set to be 2020’s big thing, joining almond, oat, soya and multiple other plant and nut-based alternatives which are growing exponentially in popularity. Made from yellow split peas, pea milk boasts one of the lowest environmental footprints of any of its type. Other popular alternatives include almond milk for its slightly sweet, nutty flavour. Oat milk is mild and neutral in flavour, like oatmeal, and is sublime in porridge and muesli. Hazelnut milk is brown in colour, creamy, nutty in taste and slightly bitter, so it works well in coffee. White rice milk is mild in taste and naturally sweet in flavour, much like rice pudding, while hemp milk is a bit hay-like in aroma and has a skimmed milk texture and a subtle, cereal flavour. Again, like flour, experimentation can take time, but the rewards are worth it.
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GRAINGER
MARKET Eat, shop, fresh, the Grainger Market covers all bases. And what’s more, it also offers quality, value and a great customer service. Whether you want to eat food on the go, shop for locally inspired and handmade products or pick out the freshest produce for your 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. Plus there’s great coffee, too! So why not pop in for a well-earned bite to eat whilst you’re out in town?
SHOPPING
With nearly 60 stalls selling everything from scented melts to retro games, and everything in between, your shopping needs are covered at the Grainger Market.
FRESH
Whether you’re cooking a weeknight tea, a sunday 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 Keep in touch with what’s going on at the market on Facebook or Instagram @GraingerMarketNewcastle
thegraingermarket
PROFILE
All you knead to know How much fun can you have running an artisan bakery business? Dean Bailey heads to PureKnead, Whitley Bay to find out... Each person’s route into the food business is different. Take Paula Watson and Robynne van Sweeden. Paula, who opened the first PureKnead across the road from the café/ bakery’s current premises three years ago, previously worked in events, magazines and a bank, and has no formal baking or pâtisserie training. She does have a fine art degree though, which helps with the stunning bespoke cakes PureKnead is known for. South African-born Robynne moved to the North East five years ago to study pâtisserie at Newcastle College. The chance to work with Paula when she opened the first shop was too good to miss and Robynne’s been here since. It’s easy to gauge their passion. Spend an hour or two in the café/bakery and the conversation and laughter between the two of them, their team and the customers who drop by to buy bread or relax with coffee and cake never really stops. Paula’s passion for food, which goes back to running home from school at lunchtime for hot meals and milky puds through to building a vast collection of cookbooks, led her to launch PureKnead. “I could certainly never work in a bank again!” she says of this labour of love. Some 170 loaves of bread go out of the shop every Saturday, and orders consistently flow for PureKnead’s breathtakingly beautiful bespoke cakes. Cakes, scones, cheesy dog biscuits and more are made here, while star baker Ash Lambert makes the sublime breads which have brought this place renown off-site. The team feed off one another’s passion, says Robynne, going on to list recent new developments which include a very trendy blue sourdough. “You’ve got to have passion,”
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adds Paula. “It reflects in your product. People pick up on it and become passionate about it too. Business is bloody hard; it’s the hardest thing I’ve ever done, and I’ve done some awful jobs. But it’s also incredibly rewarding, as long as you don’t mind hard graft.” In the middle of Park View, PureKnead is in at the centre of Whitley Bay’s foodie growth. Papa Ganoush is just down the road, Nicholson’s butchers shop is across the road, and a there are a couple of micro pubs and a micro-brewery around the corner. It’s a long way from the greasy spoons and weekend drinking destination Whitley Bay used to be. Paula is encouraged by the growth in popularity of artisan goods. “People are moving away from artificial products and back to the idea of doing something from raw ingredients. It’s about finding flavours and skills which have been lost in favour of fast, cheap food. People are searching for artisan products and good produce and it’s driving a really good food scene in Whitley Bay. “We’re really proud to be part of that community. People come in to see us, have a chat and grab some bread just like they did years ago. It’s not just a transaction, it’s being part of something.” It’s a busy, full-on job running a bakery. Paula and Robynne start early and they’re still here into the evening six days a week, but they wouldn’t trade it. “I’ve had some good jobs in the past, working with some great people, but I love this,” adds Paula. “We have a good laugh as a team and I really enjoy coming in every day. It never gets dull – there’s always something new to try tomorrow.”
PROFILE
Paula Watson and Robynne van Sweeden at PureKnead
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PROFILE
BRIOCHE TEAR AND SHARE Serves 4 INGREDIENTS Brioche: 275ml milk 1 tsp vanilla 1 sachet dried yeast 575g bread flour 1 tsp salt 90g sugar 1 egg 1 egg yolk 70g melted butter milk and egg mixture, to brush top apricot jam, to glaze icing made with orange juice and icing Fillings: Dried fruit. Soak fruit the night before in orange juice and rum. Add zest too if you like. Before baking, brush the dough with 80g melted butter, sprinkle with sugar and scatter fruit over the top. Nutella and raspberry. Before baking, spread Nutella over the dough and sprinkle with raspberries. Lemon curd and blackberry. Before baking, spread lemon curd over the dough and scatter with blackberries. METHOD Warm milk and vanilla together in a pan over a low heat. Add yeast and set aside. Mix flour, salt and sugar in a bowl. Add the eggs, melted butter and milk/yeast/ vanilla mixture. If using a stand mixer, place in the bowl and mix with the dough hook for a few minutes until smooth and elastic. If handkneading (be warned the dough may be quite wet), knead for 10 mins. Set dough aside, covered, for 1 hour or until doubled in size. On a floured surface, roll out to a rectangle approx. 70cm x 40cm. Add your filling of choice (above) and roll the long edge to make log. Cut into 8-10 pieces and arrange in a well-greased 23cm cake tin. Brush the top with egg milk and bake at 180C/Gas 4 for approx. 40 mins until golden brown and crusty. Glaze with warmed apricot jam and drizzle with icing. Best eaten the day it is made.
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PROFILE
N E C TA R I N E A N D FENNEL LOAF CAKE Serves 4 INGREDIENTS 4g fennel seeds 4 nectarines, un-peeled 200g butter 200g sugar 4 eggs 200g self-raising flour sugar, to sprinkle honey, to drizzle apricot jam, to finish METHOD Place the fennel seeds on a tray and toast in the oven at 160C/Gas 3 for 5 mins. Finely dice two un-peeled nectarines and slice the other two, also leaving them unpeeled.
Cream the butter and sugar until light and fluffy Add the eggs one at a time, mixing between each one. Scrape the sides and bottom of the bowl then gradually fold in the flour. Fold in the diced nectarines and half the fennel seeds. Pour the mixture into a buttered and lined 2lb loaf tin. Place the sliced nectarines on a tray with the remaining fennel seeds and sprinkle with sugar and honey. Place the loaf tin and the tray with the oranges in the oven and bake for 40 mins at 160C/Gas 3. Carefully spoon the sliced nectarines and syrup on top of the loaf and bake for a further 15-20 mins or until firm to the touch (or you can push a toothpick into the loaf - it’s done when it comes out clean). Brush warmed apricot jam over the top of the loaf to finish.
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KITCHEN KIT
Into the new We’re starting 2020 as we mean to go on, with these stylish kitchen essentials
SMEL L T HE C OFFEE
Wear your hipster coffee credentials with pride with this Tynemouth Coffee Co. bamboo fibre cup £9.99, Bobby Dazzler artisan coffee £6.95, and airtight container £11.99 at Blagdon Farm Shop, Milkhope Centre, Berwick HIll Road, Seaton Burn, Newcastle NE13 6DA, tel 01670 789 924, www.theblagdonfarmshop.co.uk
KNEAD THIS? Embracing your inner gluten-free self for the new year? This Davina Steel gluten-free focaccia kit and loaf mix are excellent, and just £3.45 each at Brocksbushes Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk
NO EGG, NO DAIRY ...NO DRAMA In the midst of Veganuary? These Inspired Vegan horseradish, béarnaise, and tartare-style sauces can help to keep you on the straight and narrow. All delicious, they’re £2.75 each at Daniel Farm, Sled Lane Wylam, tel 01661 853 849 www.facebook.com/ danielfarmwylam
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TO A TEA Brighten up your life with these gorgeous tea infusers, £7.99 for four at Pure Knead, Park View Whitley Bay, NE26 3RH, tel 07964 864181, www.pure-knead.co.uk
IN A FIZZ Forget Dry January, we’re still on the prosecco, which is much improved when mixed with IItalicus aperitif, £35 at Boda Home Whitley Road, Whitley Bay NE26 2NE, tel 07542 244716 www.bodahome.co.uk
BY YOUR LEAF Add a touch of class to your table with this beautiful Gisela Graham cabbage leaf design jug, £7.50 at Cook and Baker Queensway, Tynemouth, NE30 4NA tel 0191 257 1707, www.facebook.com/ cookandbakertynemouth
REPEAT AFTER ME… I believe in biscuits… I believe in biscuits... I believe in... Okay, that’s enough, but these tins not only yield sublime biscuits, they also raise a smile on cold winter afternoons. £2.95 each at The Deli Around The Corner, Hotspur St, Tynemouth, NE30 4EE, tel 0191 259 0086, www.thedeliaroundthecorner.co.uk
HEY, LITTLE HEN Brighten up your kitchen with this jolly Emma Bridgewater anemone hen on her nest, £74.95 at Bradley Gardens, Sled Lane Wylam NE41 8JH, tel 01661 852 176, www.bradley-gardens.co.uk
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WIN!
Dinner, bed & breakfast for two AT THE SHIP INN, WYL AM The Ship Inn, Wylam - home to fine British cooking and the best Northumbrian produce – 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 - February 28, 2020 This month, Appetite readers have the chance to win an overnight stay for two at The Ship Inn, including dinner, bed and breakfast at this renowned village inn. A popular gastropub with rooms, head chef Paul Johnson has built an enviable reputation for food at The Ship since returning to the region after three years in Cornwall working for double Michelinstarred Nathan Outlaw. Paul and his partner Kelly have turned The Ship into one of the region’s leading gastropubs with rooms, earning a reputation regionwide and further afield. Using great local produce, including fish from the Tyne and North Sea, and locally reared meat, Paul’s menus change with the seasons. The current menu features Baked Fillet of Hake with Roasted Celeriac
and Potted Shrimp Butter; Rare Breed Pork Chop, Lishman’s Black Pudding, Crispy Pig’s Head, Black Butter and Savoy Cabbage; and dishes such as Shepherd’s Pie, Northumbrian Burger and The Ship’s Chicken Kiev. At the bar, you’ll find a fine selection of beers, ciders and local cask ales along with gins and spirits. Breakfast is similarly local while the ensuite accommodation upstairs provides a relaxing place to unwind. Close to Hadrian’s Wall and George Stephenson’s Cottage, The Ship is a perfect base for exploring the area. Just 10 miles from Newcastle, it is within walking distance of the River Tyne and the Northumberland National Park is a few minutes away.
Terms & conditions 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 The Ship 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.
The Ship Inn, Main Road, Wylam, NE41 8AQ, tel 01661 854 538, www.theshipinnwylam.co.uk
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Opened in late 2013, Peace and Loaf has already become a roaring success in the region and beyond. Part-owned by head chef and MasterChef, The Professionals finalist Dave Coulson, every care and attention goes into the meticulously crafted menu, filled with new takes on classic British dishes which regularly change. Dave’s extensive training and tutelage under Michelin two-star rated Michel Roux Jr. has allowed him to pick up intricate skills and his own unique style. This has helped Peace and Loaf to create exciting menus with a difference, featuring traditional British cuisine twinned with Dave’s own special signature touches.
What the critics say… Keith Miller, Telegraph – “The sort of food a chef would make for a group of old friends.” Jay Rayner, The Guardian – “They’re like a bunch of dockers in steel toe-capped boots dancing a skilful ballet. The service in the highvaulted two-level dining room is laid back.” Newsroom, Sunderland Echo – “When looking for a special occasion restaurant it’s important to use your loaf. Newcastle has a higher concentration of restaurants at the finer end of dining and Peace and Loaf consistently rises to the top of the pile in lists of the city’s best.”
Peace & Loaf, 217 Jesmond Road, Newcastle upon Tyne NE2 1LA Tel. 0191 281 5222
www.peaceandloaf.co.uk
LAST WORD
Craig Harvey E X E CU T I VE CHEF, AL NWICK C A S T L E & G ARDEN Let’s start at the beginning, what do you eat for breakfast? My daughter Ailsa is two-and-a-half and her favourite breakfast is eggs and soldiers, so I tend to have the same. By the time we’ve fed the pigs, chickens, horses, dogs and cats at our farm there’s not much time for anything else. And your go-to guilty pleasure? A donner and shish kebab from Baba in Newcastle. I’ll drive from Bellingham to town just to get one.
And your favourite cookbook? I have a copy of Maw Broon’s Cookbook which has been passed through our family and I love going back to it. What’s your favourite dish to make at home? Salt and chilli pepper pheasant – it’s a family favourite.
Who have you cooked for over the years? I’ve cooked for the Royal family and had a lot of famous faces in restaurants What would be your last meal on earth? where I’ve worked. It’s an honour I’d have the tandoori mixed grill, onion to being cooking for the Duke and bhajis, keema naan and a pint of Duchess of Northumberland at Alnwick. Kingfisher from The Valley in Corbridge. I’ve been going there for 16 years and What’s your most important bit of love the place. advice in the kitchen? Don’t overcomplicate it, let the produce What can I find in your home fridge stand out. One of the first pieces of right now? advice I ever received at Queen Street There’s a lot of pickles and preserves. under Terry Laybourne was: “You’re not We had a good harvest of apples and an architect son, you’re a cook”. I’ve made a lot of conserves, chutneys and jams over the last few months. Our What would you be doing if you larder has pheasant, partridge and duck weren’t a chef? in right now too - I never come home I’d be working in the country, possibly as from a shoot empty handed. a gamekeeper or farmer. If I’d stuck in at school, I would have been a vet. Which ingredient would you grab if you could only choose one? If you only had £10 to spend on food, Lescure Butter from France – it’s a must what would you buy? in my kitchen. A gyros on the beach in Zante. You must have plenty of essential kit in the kitchen. Which is the most important? A Thermomix. Once you’ve had one in your kitchen, you can’t be without it.
Who is the greatest cook ever? My mam. She cooked for six or seven every night and her farmhouse style of cooking is unbeatable. Her rice pudding is still the best I’ve ever had.
Alnwick Castle and Garden, Alnwick, Northumberland, www.alnwickcastle.com
T HE NE X T ED IT IO N O F APPE T IT E IS OU T FR OM MAR CH 6, 20 20
K EEP UP TO DAT E O NL INE AT WWW. APPE T IT IEM A G .C O.U K AN D F O L LO W @ APPE T I T EMAG U K O N T WI T T ER , FACEBO O K AN D I N S TAG R AM BE T H E F IR S T TO K NO W WH EN APPE T IT E IS AVAI L ABL E BY SI G N I N G U P TO O U R EMAI L BU L L E T I N S VI A T HE WEB SI T E
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VALENTINE’S DAY FALLS ON A WEEKEND THIS YEAR SO WHAT BETTER REASON TO TREAT THE ONE YOU LOVE TO A ROMANTIC NIGHT AWAY AT WALWICK HALL COUNTRY ESTATE AND SPA… You don’t need to travel far to enter a world away from the norm. Our special Valentine’s Day one-night package includes a night of luxury accommodation with a five-course Tasting menu for two, a bottle of Taittinger Rose Champagne and handmade chocolates from our kitchen. Your stay will also include an à la carte breakfast for two, welcome drinks on arrival, full access to our grounds for romantic winter walks and use of our premium Spa facilities, where you can relax in our beautiful pavilion pool, steam room and jacuzzi. If you’d rather stay the whole weekend, our two-night package includes all of the above plus a seasonal dinner for two in The Dining Room on your second night (£50.00 allowance per person) and an indulgent 55-minute Mediterranean candle massage per person. FROM £495.00 PER COUPLE. Available Friday 14th February and Saturday 15th February 2020. TO BOOK, PLEASE VISIT OUR WEBSITE OR CALL 01434 620 156
HUMSHAUGH, HEXHAM, NORTHUMBERLAND. NE46 4BJ. T 01434 620 156 WWW.WALWICKHALL.COM