EXCLUSIVELY
The things that make your life better.
2015
Branches Across The North East Or
EXCLUSIVELY
2 3
2015
DAY The things that make your life better.
Welcome to 2015 2015, how did that happen? Seems only minutes since we were cracking last year's midnight fizz. We hope you've got a bit of time on your hands over the festive season to dip inside Exclusively Luxe to get a head start on your plans for a new year. We've listed the high days and holidays and added some scribble space for you to add your own 'must-do' plans. You can also use some of that time off to have a play around in the kitchen with some inspiring, challenging and always mouth-watering recipes from some of your favourite restaurants and chefs in the region. Cheers - enjoy a fabulous 2015.
Food for thought A selection of recipes in Exclusively Luxe come from the latest Relish North East cookbook. Fabulous photography, clever chefs and inspiring ingredients combine to create dishes you'll be desperate to try for yourself at home. They are from some of the finest restaurants and chefs in the North East. To order a copy of Relish see relishpublications.co.uk
JANUARY
01 THURSDAY
G
NEW YEAR'S DAY New Year's Day Dip, 11am, Whitley Bay Beach. panamaswimmingclub.co.uk
02 03 04 05 07 06
W e o
08
09 10
13 14
15 16
THURSDAY
Royal Northern Sinfonia Chamber: From These Isles, Sage Gateshead. sagegateshead.co.uk
O
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C i T E
11 12
redhouseschool.co.uk
2 3 4
2015
GROW AND LEARN WITH US...
01 DAY
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5 6 7 8 9 10
Our school offers so much more than academic success.
We create a nurturing environment where children are encouraged to achieve their full potential across a wide range of activities. At Red House, children find confidence for life beyond the classroom. The best way to experience life at Red House is to come and visit the school.
11 12 13
Come along to our Open Morning or arrange an individual appointment at a convenient time for you.
14
Contact Claire Bellerby, Head of Admissions for further information. DAY553370 T: (01642) E: claire.bellerby@redhouseschool.co.uk
INDEPENDENT DAY SCHOOL FOR BOYS AND GIRLS AGED 3-16 The Old Vicarage & 36 The Green | Norton | Stockton-on-Tees | TS20 1DX T: (01642) 553370 | E: claire.bellerby@redhouseschool.co.uk
JANUARY
17 18 19 20 21 22
23 FRIDAY
25 SUNDAY
BURNS' NIGHT
Burns' Night Supper, Devonshire Arms, Bolton Abbey. thedevonshirearms.co.uk
T M
off m to of
26 27 28
-24 29 Beamish Hall Winter Festival. beamish-hall.co.uk
30 31
n n n n n n n
The Bowes Museum
offers one of the country’s most fascinating museum experiences. Get up close and personal to some of Europe’s most wonderful collections of fine and decorative arts alongside: n An award winning Fashion & Textile Gallery n Acclaimed Exhibitions n An eclectic English Interiors Gallery n Sparkling Silver & Metals Gallery n Fabulous Café Bowes & Shop n Family Activities n Indoor & Outdoor Events
Barnard Castle DL12 8NP
Open daily 10.00 – 5.00
FREE entry to Café Bowes & Shop
01833 690606
www.thebowesmuseum.org.uk
#thebowesmuseum
JANUARY
Bistro 21 Durham bistrotwentyone.co.uk
Crab Salad Ingredients Crab 300g freshly picked white crabmeat 80g fresh brown crabmeat 1 tbsp mayonnaise 1 tbsp coriander (chopped) 1 red chilli (deseeded and finely chopped) 1/2 lime (juice of )
Salad 1 handful salad leaves Chopped chives (pinch of ) 1 Granny Smith apple (cut into 2mm batons) 2 radishes (finely sliced) 1 tbsp extra virgin olive oil 1/2 lemon (juice of ) Sourdough bread (toasted) 4 x 65mm ring moulds
2015 Method Crab Pick carefully through the white crabmeat to remove any fragments of shell. Chill until needed. Pass the brown crabmeat through a fine sieve, then combine with the mayonnaise and chill. When ready to serve, combine the white crabmeat and brown crab mayonnaise with the coriander, chilli and lime juice. Check the seasoning and adjust if necessary. Spoon the crabmeat into a 65mm ring mould and gently smooth the top. To Serve Toss the salad leaves, apple, radishes and chives with the olive oil and lemon juice. Arrange the salad on top of the crab and serve sourdough toast alongside.
FEBRUARY
1 2 3 4 5 6 9 10 7 8 11 12 Masquerade Ball, Yorkshire. carltontowers.co.uk
14
13 FRIDAY
SATURDAY
15
VALENTINE'S DAY Valentine’s Dinner, Jesmond Dene House, Newcastle. jesmonddenehouse.co.uk
16
FEBRUARY SHROVE TUESDAY
1721
DANCE TIL DAWN
Sunderland Empire. sunderlandempire.org.uk
19 21 22 20 23 -1 THURSDAY
Chinese New Year celebrations, Newcastle. newcastlegateshead.com
FRIDAY
MARCH
NewcastleGateshead EAT IN! newcastlegateshead.com
25 26 27
24
SATURDAY
28-1 MARCH
The World’s Original Marmalade Awards & Festival at Dalemain, Penrith, Cumbria. dalemainmarmaladeawards.co.uk
First for girls. AN OUTSTANDING CURRICULUM. A NURTURING ENVIRONMENT. A RICH HERITAGE IN EDUCATION. Education is more than studying Mathematics and reading English, it also takes understanding and support to help a girl grow, discover and pursue her passions. Well connected and exclusively for girls, our heritage and expertise have helped girls to develop into independent and principled young women for over 130 years.
Newcastle High School for Girls
T: 0191 201 6511 E: j.howe@ncl.gdst.net newcastlehigh.gdst.net
FEBRUARY
Caffe Vivo Newcastle caffevivo.co.uk
Panna Cotta With Raspberries Ingredients 450ml double cream 110ml milk 1 vanilla pod 2 leaves gelatine 45ml Grappa 110g caster sugar 250g raspberries 4 x 170ml Dariole moulds
2015 Method
Put the gelatine to soften in a bowl of cold water. Pour the cream and milk into a stainless steel, heavy-bottomed saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Bring to a boil, then lower the heat and simmer for five minutes to reduce slightly. Remove from the heat and stir in the sugar, the softened gelatine and 25ml of the Grappa. Pour into a jug, and divide the mixture between four individual 170ml Dariole moulds. Refrigerate for three hours to set. Turn the desserts out by dipping the moulds into hot water for two seconds and inverting onto individual plates. To Serve Scatter the raspberries around, then pour the remaining Grappa directly over the panna cotta.
MARCH
01 SUNDAY
Sing-a-long-a Frozen, Newcastle Theatre Royal. theatreroyal.co.uk
2 3 4 5 6 7
8 9 10 11 12
14
13 FRIDAY
JOAN ARMATRADING Sage Gateshead. sagegateshead.com
SATURDAY
PALOMA FAITH Metro Radio Arena, Newcastle. metroradioarena.co.uk
the
Hotel & Spa, York
Some people visit york’s landmarks. Others stay in them.
Experience luxury and style at York’s only 5-star hotel Overlooking the historic city walls of one of the UK’s most picturesque cities, The Grand is the very best in traditional English style and service. Whether you check in to one of our stylish rooms or suites as a resident or check out our Spa or renowned restaurants as a visiting guest, you are assured of the very best – and a warm Yorkshire welcome.
Station Rise,York, North Yorkshire,YO1 6GD. Call 01904 380 038 or visit www.thegrandyork.co.uk Gift Vouchers Available.
MARCH
14-31 SATURDAY
15
SUNDAY
MAY
Milk Snatcher, The Thatcher Drawings. The Bowes Museum, Barnard Castle. thebowesmuseum.org.uk
MOTHERING SUNDAY Mother’s Day lunch, Newcastle Falcons. newcastlefalcons.co.uk
16 17 18 19 20 21 22 23 24 25 26 27 31-25 28
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TUESDAY
APRIL
Wicked, Sunderland Empire. sunderlandempire.org.uk
29 30
Set in the picturesque countrysi on the outskirts of Durham, we beautiful food and fashionable in a stunning location, perfect night of romance and indulgen
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Set in the picturesque countryside the outskirts of Durham, we offer a spacious 120 seat 120 restaurant Boasting a spacious seat restaurant I N T R O D U CBoasting I NonG beautiful food andconservatory fashionable area, a light, conservatory as a area,airy a light, airy as drinks, a THE CINNA MinO N C L U B ; private function room, we can cater for a stunning location, perfect for for a private function room, we can cater all your requirements. all your requirements. night of romance and indulgence.
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MARCH
Cinnamon Club Trimdon cinnamon-club.com
Chicken Tikka Ingredients 3 chicken breasts 150g natural yoghurt 1 clove of garlic and an equal amount of fresh ginger 1 teaspoon chilli powder Half teaspoon ground coriander seeds Half teaspoon ground cumin seeds 1 teaspoon Garam Masala 4 tea spoons of fresh lemon juice Half teaspoon oil 1 teaspoon paprika Salt (to taste)
2015 Method Peel the garlic and place in to a food processer with the ginger. Blitz the garlic and ginger in the food processor with a bit of water and oil to make a paste. Cut the chicken in to cubes and set aside. Take the yoghurt and put in a bowl. Add in the chilli, coriander seeds, cumin seed, Garam Masala, paprika and lemon juice. Mix well and marinate the chicken, adding in your paste made earlier. Place marinated chicken in a bowl and cover with cling film and leave in the fridge for four hours, but preferably overnight. To cook the chicken you can either place it on a foil lined baking tray for 20mins, or put on skewers and cook in a grill or barbeque. Serve with a fresh salad and raita.
CONSTRUCT CONSTRUCT
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Is Isyour yourstair stair making makingthe thefirst first impression impressionyou you want wantforforyour your home? home? A Wood A Wood Idea Idea areare based based in Blaydon in Blaydon andand have have converted converted stairs stairs throughout throughout thethe North North East, East, making making bold bold andand stylish stylish statements statements worthy worthy of any of any home. home. They They cancan make make useuse of your of your existing existing flight, flight, removing removing all all non-structural non-structural elements elements andand replacing replacing them them with with materials materials of your of your choice. choice. This This method method creates creates thethe minimum minimum of disruption of disruption andand in most in most cases cases cancan be be completed completed within within twotwo to to three three days. days. From From traditional traditional timber timber to glass to glass andand metals, metals, A Wood A Wood Idea Idea cancan bring bring style style andand individuality individuality to to your your home. home.
“Now “Nowthat’s that’s a aWood WoodIdea” Idea” A Wood A Wood Idea Idea specialise specialise in in high high quality quality timber timber products products for for home home andand commercial commercial use. use. Hardwood Hardwood flooring, flooring, internal internal wooden wooden doors, doors, staircases staircases andand bespoke bespoke fitting fitting including including associated associated building building works works areare now now partpart of the of the portfolio. portfolio.
Staircases StaircasesI IFlooring FlooringI IDoors Doors Unit Unit 4, 4, Blaydon Blaydon Trade Trade Park, Park, Toll Toll Bridge Bridge Road, Road, Blaydon, Blaydon, Tyne Tyne & Wear. & Wear. NE21 NE21 5TR 5TR
T T0191 0191 414 414 1300 1300 F FF 0191 F 0191 414 414 1306 1306
www.awoodidea.com www.awoodidea.com
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AN AN IDEA IDEA Recent Recent developments developments have have seen seen thethe company company moving moving more more and and more more towards towards aa complete complete building building service. service. IainIain Smith Smith company company founder founder said said “Our “Our customers customers were were dictating dictating thethe direction direction we we areare now now taking. taking. TheThe installation installation of aofstair a stair seemed seemed to lead to lead intointo building building of everything of everything from from a a small small oakoak framed framed porch porch to ato a loftloft conversion. conversion. WeWe now now have have a dedicated a dedicated team, team, headed headed up up by by David David Young Young who who hashas 28 28 years years in the in the construction construction industry industry andand hashas supervised supervised some some of the of the highest highest quality quality building building projects projects in the in the North North East. East. WeWe areare confident confident thatthat if if youyou have have a constructive a constructive idea idea we we cancan deliver deliver a high a high quality quality build build at aatcompetitive a competitive price.” price.”
A CONSTRUCTIVE A CONSTRUCTIVE IDEA IDEA
GREAT GREAT IDEAS IDEAS IN BUILDING IN BUILDING AND AND CONSTRUCTION CONSTRUCTION
www.awoodidea.com www.awoodidea.com
AAWOOD WOODIDEA IDEA
GREAT GREAT IDEAS IDEAS IN WOOD IN WOOD FLOORING FLOORING & DOORS & DOORS
Unit Unit 4, Blaydon 4, Blaydon Trade Trade Park, Park, TollToll Bridge Bridge Road, Road, Blaydon, Blaydon, Tyne Tyne & Wear. & Wear. NE21 NE21 5TR5TR T 0191 T 0191 414414 1300 1300 F 0191 F 0191 414414 1306 1306
APRIL
2
1 4
5
Swan Lake, Moscow City Ballet, York Barbican. yorkbarbican.co.uk
EASTER SUNDAY
6
EASTER MONDAY
Simple Minds, City Hall, Newcastle. newcastlecityhall.org
14 17
3
GOOD FRIDAY
7 9 11 13 15
8 10 12 16
18-19 SATURDAY
Bishop Auckland Food Festival, Auckland Castle. bishopaucklandfoodfestival.co.uk
20 21 22
23-26
Harrogate Spring Flower Show. flowershow.org.uk
24 FRIDAY
Lobster Charity Ball, Hardwick Hall Hotel, Sedgefield. hardwickhallhotel.co.uk
26 27
25 28 SATURDAY
The Last Ship, Sage Gateshead. sagegateshead.co.uk
29
2015
30
APRIL
Colmans South Shields colmansfishandchips.com
2015 Queenie Scallops Ingredients 24 queen scallops* 200g butter 3 cloves garlic (finely chopped) Lemon juice 200g medium Cheddar (grated) 100g Gruyère (grated) 2 tbsp breadcrumbs Salt and pepper 4 king scallop shells for serving, or 4 shallow dishes
Garnish Chives Mixed salad leaves Lemon wedges Fresh grapefruit segments
* please use sustainable fish, MSC certified if possible
Method
Preheat the oven to 180°C. Start by clarifying the butter. To do this, melt the butter gently in a pan and scoop off any solids that form on the surface. Carefully ladle the clear and melted butter from the milky liquid, and keep it to one side until you need it. Divide the scallops between the four shells or dishes. Add the chopped garlic to the clarified butter and pour a tablespoon of the garlic butter over each portion of scallops, followed by a squeeze of lemon. Lightly season with salt and pepper. Sprinkle the Cheddar over the scallops, followed by the Gruyère and the breadcrumbs. Keep in the fridge until you need them. Cook for eight minutes, on the top shelf of the oven, or until golden. To Serve Arrange as pictured.
MAY
1
2
SATURDAY
-13
04 MONDAY
Northumberland Coastal Challenge Walk. shepherdswalks.co.uk
BANK HOLIDAY
SEPTEMBER
Prehistoric People. The Bowes Museum, Barnard Castle. thebowesmuseum.org.uk
3 5 6 7 8 9
10 11 12 13 14 15 16 19 18
17 SUNDAY
Bryan Ferry, City Hall, Newcastle. newcastlecityhall.org
2015
Mark Knopfler, Metro Radio Arena, Newcastle. metroradioarena.co.uk
21
20 WEDNESDAY
22-24 FRIDAY
Maker Faire, Life Science Centre, Newcastle. life.org.uk
25
SPRING BANK HOLIDAY Northumberland County Show, Bywell, Northumberland. northcountyshow.co.uk
26 27 28 30 31 29
MAY
Peace & Loaf Jesmond peaceandloaf.co.uk
Lamb Cannelloni With Mint & Nettle Jelly Ingredients 1 litre lamb stock 500g lamb mince 1 stick of celery 1 carrot 1 onion 1 leek 100g mint sauce 100g stinging nettles 3 gelatine leaves Fennel tops
2015 Method Firstly neatly chop the carrot, celery, leek white (keep the green), and onion into brunoise. Sweat the vegetables off and remove from the pan, brown the lamb mince in small batches and return it back to the pan with the vegetables. Cover with stock, and cook until almost dry and syrupy. In a pan of boiling salted water blanch the leek tops for 45 seconds then refresh in iced water and dry them off. Line a clean bench with clingfilm. At the bottom of the clingfilm put a leek sheet then a tablespoon of mince filling, roll around the leek, tightly wrap it in the cling film, and then set in the fridge until service. For the mint and nettle jelly, blend your nettle leaves with the mint sauce until they are chopped to the same size. Put this in a pan and bring to a simmer. Bloom the gelatine in cold water for 20 minutes. Cook for two minutes stirring continuously. Set in a plastic container lined with cling film in the fridge for two hours. To Serve Remove the lamb carefully from the clingfilm, put under a medium grill until hot. Cut the jelly into even squares and serve with the salad as shown.
Inspiring Inspiringideas ideas
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for forevery everyroom room
0191 01914913836 4913836
www.greatlook.co.uk www.greatlook.co.uk
JUNE
1 3 5 7
Tynedale Beer Festival, Tynedale Rugby Club, Corbridge. tynedalebeerfestival.org.uk
11-13
2 4 6 8 9 10
THURSDAY
15 16 17 18
13 SATURDAY
-14
Durham Regatta, Durham City. durham-regatta.org.uk
JUNE
19-21 FRIDAY
Virgin Money Cyclone, Tyneside & Northumberland. virginmoneycyclone.co.uk
20 21 SATURDAY
SUNDAY
Fifth Royal London One-Day International between England and New Zealand, Durham County Cricket Club, Chester-le-Street. durhamccc.co.uk
FATHER'S DAY
22 23 24 25 26 27 28
SATURDAY
9 2 -12 JULY
The Championships, Wimbledon. wimbledon.com
John Smith’s Northumberland Plate Day, Newcastle Racecourse. newcastle-racecourse.co.uk
Informal dining, a relaxing lunch or coffee and cakes. Whether it’s a break from shopping, a business lunch, family celebration or a romantic meal, you’ll find a warm welcome awaits @ Howards of Stokesley
30 College Square, Stokesley 01642 713 391 www.howards-eatery.co.uk
JUNE
Muse Continental Cafe Yarm www.museyarm.com Pork Fillet Wrapped In Parma Ham With Black Pudding Mash, Apple Compote & Madeira Jus
2015 Ingredients Pork Fillet 4 slices Parma ham 1 pork fillet (ask your butcher to remove any fat or sinew) Apple Compote 2 apples (peeled, cored and diced) 8 tbsp orange juice 1 tbsp fresh lemon juice 20g sugar 2-3 scrapes fresh nutmeg Salt (pinch of ) Black Pudding Mash 200g potato (cooked and mashed) 50g black pudding (diced) 50ml double cream 50g unsalted butter 1 tsp salt 1 tsp white pepper
Madeira Jus 1ltr dark chicken stock 110ml Madeira 1-2 carrots (peeled and chopped) 1-2 onions (peeled and sliced) 1 clove garlic 1 sprig thyme 1-2 sticks celery (chopped) 10g sugar 10g mushrooms 15ml red wine vinegar To Serve Spinach (cooked) Chervil Crackling
Method
Apple Compote Add the apples, orange juice, lemon juice, sugar and nutmeg to a saucepan on medium-high heat. Simmer until the apples are tender and the juices have thickened to a syrup. This should take about ten to 12 minutes. Add the salt to season. Black Pudding Mash Place the cream and butter in a pan and bring to a boil. Heat the mashed potatoes in a microwave. Add the black pudding to the cream mix and whisk in the mashed potato. Season. Madeira Jus Place all vegetables, garlic and herbs in a pan and cook, browning slightly in a little butter until soft. Add the vinegar and sugar, then bring to a boil. Cook until most of the liquid has evaporated. Add 100ml of the Madeira and bring back to a boil. Reduce by half and then add the dark chicken stock. Simmer until reduced by two-thirds. Strain through a fine sieve and add the remaining Madeira. Chill. Pork Lay out three sheets of clingfilm to approximately the length of the pork. Lay the Parma ham on top of the clingfilm and top with the pork fillet. Roll the pork in Parma ham, then in the clingfilm. Tighten and tie at both ends. Leave to set in the fridge for one hour. Remove from the fridge and cut into four portions. Remove the clingfilm and brown on all sides in a frying pan. Place in an oven preheated to 180째C and cook for 12 minutes. Leave to rest for five minutes. To Serve Warm black pudding mash in a pan and heat Madeira jus. Place the black pudding mash to one side of plate. Place a small mound of spinach to the other and top with pork and crackling. Place a blob of apple compote on plate and drizzle with jus. Garnish with chervil.
JULY
1 2 3 4 5 7 6 9 10 8 11-18 SATURDAY
11 SATURDAY
Annie, Newcastle Theatre Royal. theatreroyal.co.uk
Durham Miners’ Gala. durhamminers.org.uk
12 13
14 -16 TUESDAY
Great Yorkshire Show, Harrogate. greatyorkshireshow.co.uk
15 16 17 18 19
2015
20
21
22 24
23
25 SATURDAY
26 27 28 29 30 31
Collingwood Insurance Beeswing Ladies Day, Newcastle Racecourse. newcastle-racecourse.co.uk
25 SATURDAY
-26
Sunderland International Air Show. sunderlandlive.co.uk
JULY
The Blue Bicycle York
thebluebicycle.com
Seared Fillet Of Stone Bass, Parmentier Potatoes, Crisp Seaweed, Clams & Lemongrass Ingredients Fish 4 x 200g portions stone bass 4 tbsp oil Knob of butter Salt and pepper 4 sheets nori (dried seaweed) Parmentier Potatoes 4 large baking potatoes 500g fresh clams (washed) butter and oil (for frying)
Lemongrass Bisque 1 lobster shell 300g prawn shells 2 tbsp olive oil 1/2 lemon (juice of ) 1 onion, or 2 shallots (chopped) 3 cloves garlic (crushed) 2 sticks celery (chopped) 2 carrots (chopped) 6 tomatoes (chopped) 5 sticks lemongrass (chopped) 3 kaffir lime leaves 1 tsp paprika 1 bay leaf Salt and pepper 2 glasses white wine 50g tomato purĂŠe 500ml double cream Few knobs of unsalted butter
2015 Method Lemongrass Bisque In a large saucepan, fry the lobster and prawn shells in a little olive oil for five minutes. Add the lemongrass and lime leaves. Add the chopped onion or shallots, garlic, celery and carrot and fry for a further five minutes. Add the chopped tomatoes, paprika, bay leaf and seasoning and stir well. Add the lemon juice, white wine, tomato purée and water to cover. Bring to a boil, then gently simmer for one hour, skimming the surface periodically to remove scum. Pass through a fine-meshed sieve. Return to saucepan and gently reduce to half the volume. Gently whisk in the double cream and butter until the sauce thickens. Add seasoning to taste. Parmentier Potatoes Peel and dice the potatoes to around 1cm. Place in a saucepan and cover with water. Bring to a boil, then simmer until you can insert a knife easily. Remove from the heat and run under cold water until cool. Drain. Place a little butter and oil in a frying pan and add the potatoes. Gently fry until golden, then add clams and sauté until the clams open. Chef’s Tip Give the clams a tap on the side and if they are fresh they should close up, if they don't they are dead and should be discarded. Crisp Seaweed Dampen the seaweed sheet and place on a towel to remove excess water. Tear to desired shapes and carefully place in a deep fat fryer at 180°C until they stop fizzing. Remove from the fryer and place on some kitchen towel to remove excess grease. Stone Bass Heat a heavy-bottomed frying pan, add four tablespoons of oil and a small knob of butter. Add the fish fillets to the pan, skin side-down, and season the flesh side. Leave to cook for two to three minutes until the flesh of the fish is opaque three quarters of the way up. At this point, turn the fish over and cook for a further two minutes. To Serve Plate as pictured.
AUGUST
1 4 5 6 7
2 3
08 SATURDAY
9
Sedgefield Show. sedgefieldshow.co.uk
10-15 MONDAY
The Curious Incident of the Dog in the Night-Time, Sunderland Empire. sunderlandempire.org.uk
11 12 13 14 15 16 17 18
2015
19-22 WEDNESDAY
Yorkshire Ebor Festival, York Racecourse. yorkracecourse.co.uk
20 21 22 23 24 25 26 27 28
29 SATURDAY
-30 Proper Food and Drink Festival, North Shields. properfoodanddrink festivals.co.uk
31 SUMMER BANK HOLIDAY
AUGUST
Trenchers Restaurant Whitby trenchersrestaurant.co.uk
Trenchers Fish Pie Served With Lemon & Garden Peas Ingredients Mashed Potatoes 600g potatoes 300ml double cream Salt and pepper Leek Sauce 2 bay leaves 200g salted butter 200g plain flour 1pt milk 1 /2 tsp parsley
300g chopped leek 75g diced onions Fish and Seafood 800g fresh cod and haddock or alternative sustainable species if preferred 400g fresh Scottish salmon 200g extra large prawns 200g Scottish smoked salmon 100g grated Cheddar cheese
2015 Method Peel and dice potato, boil for 20 minutes. Mash well, adding double cream and season to taste. Set aside for piping. Melt butter in a large heavy-bottomed pan. Add the chopped leeks, parsley and onion, gently frying for 5-6 minutes. Add bay leaves and flour, mixing well then gradually incorporate the milk whisking gently. Season to taste. Toss the white fish lightly in lemon juice, white wine and seasoning. Distribute fish evenly between four 7.5� ovenproof pie dishes. Top with prawns and salmon. Then spoon over the leek sauce. Sprinkle with grated Cheddar cheese. Pipe or fork mashed potato onto pie. Place on a baking tray in the centre of a preheated oven. Bake at Gas 5/190°C for 30-35 minutes. To Serve Serve with a wedge of lemon and garden peas.
SEPTEMBER
1
2
Kielder Challenge Walk shepherdswalks.co.uk
3 4 6 7 8
09 05 WEDNESDAY
SATURDAY
10 11 12 Great North Run. greatrun.org
13
Ian Botham’s Beefy’s Charity Foundation Golf Day, Rockliffe Hall. rockliffehall.com
14 15 16
SUNDAY
17 18
Be inspired and visit our fabulous coffee house & Garden Centre
Relax in our Excellent Coffee House, Hartlepool’s hidden gem located just off the A689. Our superb Inspirations team and delicious seasonal food and drinks menu has our customers returning again and again. We are a licensed establishment and also have a beautiful room for functions and meetings. Our garden centre boasts a fantastic range of indoor/outdoor plants, trees, shrubs and seasonal sundries. Our very own resident florist and our terrific team are more than happy to help with your floristry and gardening requirements. Call in and be inspired
Tanfield Road, Hartlepool, TS25 5DD. Coffee House 01429 273734 Garden centre 01429 233950 www.inspirationsgardencentre.co.uk
SEPTEMBER
19 SATURDAY
Kielder Water Swim, Kielder, Northumberland. vitalevents.co.uk
21 20 23 22 24 25 26 27
28 -03 MONDAY
OCTOBER
Anything Goes, Sunderland Empire. sunderlandempire.org.uk
29
30
introducing the new select menu...
spice trail ...now serving
sachins the finest punjabi cuisine
to reserve your table please telephone 0191 261 9035 0191 232 4660 sachins restaurant forth banks newcastle upon tyne ne1 3sg www.sachins.co.uk
SEPTEMBER
Nineteen Restaurant York
nineteenyork.com
Monkfish With Wild Mushroom Arancini, Tomato & Yorkshire Chorizo Ingredients Monkfish 800g monkfish tail (cut into 4 portions) 8 thin slices Parma ham Arancini 100g risotto rice (Arborio) 1 medium banana shallot (finely chopped) 1 clove garlic (finely chopped) 200g mixed wild mushrooms (sliced, brushed clean, not washed) 300ml hot chicken or vegetable stock 1 tsp rapeseed oil 50g chives (finely chopped) 1 egg (beaten with a splash of water) flour and breadcrumbs (to coat) flaked sea salt oil (for deep frying)
Tomato Sauce 500g ripe vine tomatoes 1 large onion 1 clove garlic 50ml red wine vinegar 50ml white wine 50g caster sugar 1 tsp rapeseed oil Seasoning Garnish 100g ring Yorkshire chorizo (or Spanish if you can't find Yorkshire) 4 small bunches cherry Tomatoes on the vine Few sprigs lamb’s leaf
2015 Method Monkfish On a large square of clingfilm, place two pieces of Parma ham next to each other slightly overlapping. Lay a piece of monkfish over the ham and roll tightly, repeat with the other three pieces. Tie the ends of the clingfilm to create a tight, well sealed boudin. In a large pan of boiling water poach the monkfish for five minutes. Chef’s Tip Monkfish is an amazing meaty fish, however not the easiest to prepare, so ask your fishmonger to do it for you! Arancini In a large heavy pan, heat the rapeseed oil and gently sauté the finely chopped shallot, chives, garlic and mushrooms. When the onions start to soften, add the rice and stir to coat the rice in the oil. Slowly add the chicken stock in small amounts, allowing all the liquid to be absorbed before adding more. When all the liquid is absorbed the mixture should be quite dry and not sloppy. The rice should be cooked but not mushy. Spread over a baking sheet and chill in the fridge until cool enough to handle. Once cool, divide into four and roll into balls. Roll in the flour, then egg, then breadcrumbs, then egg, then breadcrumbs again. Fry until golden. Keep warm. For The Tomato Sauce In a saucepan, heat the oil and add the onion, garlic and tomatoes (all roughly chopped) and allow to cook slowly until the onions and tomatoes are soft and start to break up. Turn up the heat and add the vinegar, wine and sugar, then simmer for about ten minutes. Pour everything into a food processor and blend until smooth. Season to taste and keep warm. To Serve Preheat oven to 200°C. Carefully remove the clingfilm from the monkfish, pat dry and pan-fry until golden all the way round. Slice the chorizo on an angle and arrange in four rows on a baking sheet. Place a piece of monkfish on each row of chorizo, put the cherry tomatoes on the same tray and drizzle with a little oil and seasoning. Bake for ten minutes. Spoon the hot tomato sauce onto your chosen plates and arrange the monkfish, sliced into three, on top. Sit a risotto ball to the side. Arrange the chorizo slices around the plate with the cherry tomatoes, then finally drizzle with the bright red oil from the roasting tray and garnish with a few sprigs of lamb's leaf.
OCTOBER
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Rugby World Cup 2015, St James’ Park, Newcastle. newcastlegateshead.com/rwc/home
3,9,10 SATURDAY
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WEDNESDAY
Cliff Richard, City Hall, Newcastle. newcastlecityhall.org
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2015
31 SATURDAY
HALLOWE'EN
OCTOBER
Sachins Newcastle sachins.co.uk
Punjabi-Style Lamb Chops Ingredients
Method
2kg rack of lamb, cut into chops 10cm piece of ginger, peeled and roughly chopped 6 garlic cloves Juice 4 lemons 1 tsp salt 1 tbsp paprika 1 tbsp chili powder 1/2 cup yoghurt 2 tbsp garam masala 1 tbsp chilli powder 1/4 cup cooking oil
In a processor, blend the ginger, garlic and vinegar to make a paste. Take two tablespoons of this paste and add half the lemon juice (two lemons' worth), salt, paprika and chilli powder, mix together and rub over the lamb. Allow to marinate in the fridge for 2-3 hours. Mix together the yoghurt, garam masala, curry powder, chilli powder, oil and extra lemon juice. Rub over the lamb and marinate in the fridge for at least three hours or preferably overnight. Grill or barbecue lamb to taste.
2015
Garlic Chilli Prawns Ingredients
Method
1 dozen large garlic chilli prawns, remove shells, keep tails and de-vein 4 cloves of garlic, ground to a smooth paste 40ml lime or lemon juice 350ml unsweetened yogurt (whisk until smooth) 2 tsps garam masala 1/2 tsp red chilli powder 3-4 tbsps chopped fresh coriander Salt to taste 120ml melted butter Lemon wedges to garnish
Put the prawns into a large mixing bowl and add the lemon/lime juice and half the garlic paste. Mix well and coat the prawns. Keep aside to marinate for two hours. In another bowl, mix the remaining garlic, yoghurt, garam masala, red chilli powder, chopped coriander and salt to taste. Mix well to blend all ingredients. Pour this mix over the marinated prawns and gently mix again to coat prawns well. Keep aside for an hour. While the prawns are marinating soak bamboo skewers in water. When marinated, thread the prawns onto these skewers. Grill on medium heat, occasionally brushing with melted butter. When the prawns are cooked, remove from grill and garnish with lemon wedges. Serve piping hot.
NOVEMBER
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05 THURSDAY
BONFIRE NIGHT
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7 9
REMEMBRANCE SUNDAY
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2728
FRIDAY - SATURDAY
28-24 SATURDAY
29 FIRST SUNDAY OF ADVENT
APRIL 16
Michael McIntyre, Metro Radio Arena, Newcastle. Artist Rooms – Robert Mapplethorpe. The Bowes Museum, Barnard Castle. thebowesmuseum.org.uk
30
NOVEMBER
Bay Horse Hurworth thebayhorsehurworth.com
Rice Pudding With Bramble Jam & Blackberry Ice Cream Ingredients Rice Pudding 80g Arborio rice 125ml full fat milk 1/2 vanilla pod (seeds scraped out) 1/2 tsp vanilla extract 10ml brandy 30g clotted cream 30g condensed milk 75ml double cream Demerara sugar (for glazing)
Blackberry PurĂŠe 250g frozen blackberries 100g sugar Bramble Jam 2kg blackberries 1kg caster sugar 2 lemons (juice and zest of ) 85ml water Ice Cream 200ml cream 300ml milk 5 egg yolks 75g sugar 1 tbsp glucose 15g butter
2015 Method Rice Pudding Mix the rice with the vanilla seeds, vanilla extract, brandy, clotted cream and condensed milk and place in a gastro pan. Cover the rice with greaseproof paper and cover the gastro pan with tinfoil. Bake in a preheated oven for 40 minutes at 170°C. Remove from the oven. Bramble Jam Wash, then place the blackberries, lemon and water into a large, deep, heavy-bottomed pan and stew over a gentle heat for 20 minutes or until the fruit is soft. Remove from heat and use a hand blender to blend. Return to a gentle heat and slowly stir in all the sugar until it has dissolved. Turn up the heat to high and bring to a hard boil for eight minutes or until the jam has reached setting point. To find out the setting point, simply spoon a little jam onto a cold plate and put in the fridge for a minute, then push the jam with a spoon. If it does not immediately run back to its original position you have reached a set. Pass through a sieve and store. For the Blackberry Purée Place the blackberries in a pan with the sugar, cover with a lid and cook until soft. Remove the lid and cook until almost all the liquid has evaporated. Blend to a purée and pass through a fine sieve. Ice Cream Bring the milk and cream to the boil in a pan with the butter. Whisk in the glucose. Whisk the egg yolks with the sugar until pale and creamy. Pour the milk and cream over the egg and sugar mixture and whisk over a low heat until the mixture reaches 82°C, whisking all the time. Pass through a fine sieve and then fold in the blackberry purée. Place the ice cream in an ice cream machine and churn until it is almost firm, then place in the freezer. To Serve Put the rice pudding in a pan with the 75ml of cream and warm through. Divide the rice pudding between four copper pans or pots. Sprinkle the tops with demerara sugar and glaze with a blow torch. Sprinkle more demerara sugar on top and glaze again. Put the bramble jam in a small kilner jar with a teaspoon in, ball the ice cream and place on top of the rice pudding.
DECEMBER
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4-6 FRIDAY - SUNDAY Durham City Traditional Christmas Festival. durhamchristmasfestival.com
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Northumberland Chase Christmas Race Day, Newcastle Racecourse (tbc). newcastle-racecourse.co.uk
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BOXING DAY
CHRISTMAS DAY
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THURSDAY
NewcastleGateshead NYE celebrations. newcastlegateshead.com
SATURDAY
FRIDAY
Boxing Day Swim, Whitley Bay. nsvl.org
29
DECEMBER
Crab & Lobster Restaurant Thirsk crabandlobster.co.uk
King Scallops, Avocado Salsa & Parma Ham Ingredients Salsa 1 ripe avocado, diced 1/2 red onion, diced 1 tomato (concasse), diced Small handful of coriander and basil, roughly chopped 1 clove of garlic (puree) Zest and juice of 1 lemon Olive oil to bind Salt and pepper
Meat Parma ham King scallops Balsamic Reduction 100ml balsamic vinegar 2tbsp sugar
2015 Method Combine all the salsa ingredients and set aside. Cook three slices of Parma ham slowly on a tray at 150째C for 90 mins. Pan-fry three king scallops in a hot pan, cook 1 minute each side depending on the size, and finish with lemon juice. To Serve Finish dish with balsamic reduction and olive oil. Mix 100ml balsamic vinegar and 2tbsp sugar and reduce by half.
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2014/15
Other brands include Hugo Boss, Pretty Green, Paul & Shark, and J. Lindeberg.
Other Other brands include Hugo Green,Paul Paul & Shark, and J. Lindeberg. brands include HugoBoss, Boss,Pretty Pretty Green, & Shark, and J. Lindeberg.