Appetite magazine #37 - July-August 2016

ISSUE 37

www.appetitemag.co.uk

July/August 2016

TICKLE YOUR TASTEBUDS...

20 recipes!

hotnews!

SIZZLING SUMMER GRILLS // COOL COCKTAILS // FRENCH FANCIES

inside COUNTDOWN TO THE NORTHUMBRIA FOOD AND DRINK FESTIVAL 2016

Scan this code with your mobile device to access the latest news on our website

Party on the Beach...

We can fully accommodate a wide selection of functions including: Birthday’s, Wedding’s, Anniversary’s, corporate events and many others.

INCLUDED IN ALL MENUS

Room Hire • Compere DJ & Disco Balloons Package

At Crusoe’s we pride ourselves on the quality of our products using only the very best teas and coffee as well as freshly baked bread and cakes all made on the premises. Open Mon - Sun 9am-5pm SAMPLE BUFFET MENU Thai Chicken Selection / Spicy King Prawns / Tempura Prawns / Chicken Kebabs / Chicken Tikka Splits / Kickin Chicken / Mixed Leaf Salad / Chicken Tikka Curry / Chinese Chicken Curry / Chilli / Potato Wedges / Onion Rings / Garlic & Herb Bread / Boiled Rice / Mixed Pizzas / Mixed Thai Dim Sum / Meat Samosas / Vegetable Spring Rolls / Paella ONLY £25 PER PERSON

Crusoes offer these unique functions, 52 weeks per year and 7 days a week, from 6.30pm till midnight with a fully licensed bar £100 non-refunable deposit secures booking. Balance to be paid 2 weeks prior to event date

On The Beach | Longsands | Tel: 0191 296 4152

www.robinsoncrusoes.co.uk

We're well underway planning the Northumbria Food and Drink Festival. Can't wait!

Ever wondered why you started something, and it's too late to stop the ball you've started rolling? I do it ALL the bloomin' time, generally when I've decided to clear out the kitchen cupboards in a flurry of disinfecting and re-ordering, which, once I'm about two hours in, I realise is going to take all blinking day and result in very little of benefit apart from the removal of stray cornflake crumbs from the back of the cereal cupboard. I know, my life is so glamorous...

Here at appetite HQ we've started a major ball rolling which is very definitely un-stoppable, even if we wanted to, which we don't, but my God, it's allconsuming! The giant ball in question is the inaugural Northumbria Food and Drink Festival, which we, along with our sister publications Cheers and The Northumbrian, are hosting at Vallum on September 10. And there, dear reader, lies the rub: September 10. That's two months away. Two months to organise

Be a fan!

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 only dedicated food magazine.

If you like something, we want to know about it, so tell us. Better still, take a picture and send it to us.

And if you cook something you’re proud of (or something you’re not!) email us a photo and a description and we might even put it on our Facebook page or in the magazine.

Fame at last! email editor@appetitemag.co.uk

one of the best foodie events of the year. No pressure! Hence, we are now all scurrying around booking the best of regional street food vendors and stall holders, organising chef demos, meet the producer events, food and drinkrelated activities and tastings, children's activities and bands, which, thankfully, are being curated by our cool friends at Narc. magazine.

It's all in aid of the brilliant Newcastlebased charity No Strings, which uses puppetry to spread lifesaving messages to millions of people in the developing world, which means you have to come, because everything we raise will help them do their good work. So, come along, meet some puppets, enjoy great food and drink, meet some producers, enjoy the music and have a Jane Pikett, Editor go on the bouncy castle. Can't wait!

appetite.

TICKLE YOUR TASTE BUDS...

Editorial 01661 844 115

Jane Pikett - jane@offstonepublishing.co.uk

Advertising 01661 844 115

Joanne O’neil - joanne@appetitemag.co.uk Website www.appetitemag.co.uk Designed & Published by

Unit One, Bearl Farm, Stocksfield Northumberland, NE43 7AL Photography Peter Skelton www.photo-psp.co.uk Nicky Rogerson www.nrphotography.co.uk

PLACE YOUR ORDER 4GreatCLUB places, great offers 5 IT'S A DATE Foodie events across the region 6 FEED...BACK Foodie news and views 10 FISH Simon Walsh's escalope of wild sea trout 12 BUTCHER George Payne's hot beef satays 14 KITCHEN GARDEN It's raining...again!

18 REVIEW Street food lunch at Dabbawal 20 THE GRAZER Our lady Anna has been playing with fire 22 JUNK FOOD Making the most of leftovers 26 MR EDD Edd Kimber shares his summer berry recipes 30 BON APPETIT! The inside track on the best French recipes 32 OUT AND ABOUT ...in South Tyneside 34 BBQ From the kitchen at Close House 36 REVIEW All at sea at the Fish Shack, Amble 38 KITCHEN KIT The latest kitchen must-haves 41 HEALTHY APPETITE With Ella Woodward 46 JUST DESSERTS Matthew Tomkinson's Sweet Eve strawberry dessert

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CLUB FREE TEA OR COFFEE AT SUNNYHILLS Sunnyhills Farm Shop, Belford is offering appetite readers a free pot of tea or cup of filter coffee with every main meal until August 19, 2016. Available Mon-Fri lunchtimes (excluding bank holidays).* Sunnyhills Farm Shop, South Road Belford, NE70 7DP, tel 01668 219 662, www.sunnyhillsfarmshop.co.uk

Local Multi Award Winning Farm Shop.

Awarded Butchers Shop and Farm Shop of the year.

• Fully stocked butchery counter • Cooked pies / Pork pies • Local & Continental Cheeses • Quality fresh fruit and veg • BBQ Packs available from the Award Winning Butchery

– Why not visit our cafe where you can dine in comfort!

– We look forward to welcoming you to Knitsley!

Afternoon Tea is now available by booking only every Saturday between 2.30pm - 4.30pm £10.95 or £12.95 with prosecco Vouchers available

Knitsley Farm Shop & Granary Cafe East Knitsley Grange Farm, Knitsley, Consett DH8 9EW Open: Mon ~ Closed • Tues to Sat ~ 10am til 5pm • Sun ~ 10am til 4pm Tel: 01207 592059 www.knitsleyfarmshop.co.uk

Award Winning

FREE GLASS OF FIZZ AT BOUCHON BISTROT Bouchon Bistrot, Hexham is offering appetite readers a free glass of fizz with a three-course lunch (£19pp) until August 19, 2016.* Bouchon Bistrot Gilesgate, Hexham, NE46 3NJ, tel 01434 609 943 www.bouchonbistrot.co.uk

THREE COURSES AND FIZZ FOR £18 AT HINNIES

Swallow Fish

Hinnies, Whitley Bay is offering appetite readers three courses and a glass of fizz for £18 until August 30, 2016. Available Tues-Fri.* Hinnies, East Parade Whitley Bay, NE26 1AP tel 0191 447 0500 www.hinnies.co.uk

OF SEAHOUSES EST • 1843

Fresh, Seasonal, Traditional & Delicious Our smoke houses have been in operation since 1843 next door to our shop, the ‘The Fisherman’s Kitchen’, where your always welcome.

You can also order online at www.swallowfish.co.uk

2 South Street, Seahouses, Northumberland, NE68 7RB tel: 01665 721052 | www.swallowfish.co.uk Proud to be one of Rick Stein’s Food Heroes SMOKED SALMON•KIPPERS•SMOKED COD•SMOKED HADDOCK SALMON SMOKIES•SHELLFISH•CRABS•LOBSTER

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SUMMER AFTERNOON TEA AT OAK CAFÉ Oak Café, Newcastle is offering appetite readers summer afternoon tea with a glass of Pimms and Eton mess for two for £20 until August 19, 2016.* Oak Café at Barker and Stonehouse, Strawberry Buildings Newcastle, NE1 4PQ, tel 07982 019 999 www.facebook.com/cafeoaknewcastle *On production of this magazine or a print-out of the offer from www.appetitemag.co.uk

IT'S A DATE!

Friendly, family run Italian Restaurant

SUMMER MUSIC DATE: JULY-AUGUST

The Exchange, North Shields hosts live music throughout the summer including members of the Animals (July 29), a Harvest from the Deep Festival with Warm Digits and more (Aug 14) and a Crossing the Tyne Buskers Festival (Aug 27). There’s also the fab Beldons @ The Exchange café for pre-gig treats.

Beldons @ The Exchange, The Exchange, Howard Street North Shields, NE30 1SE. Tel 0191 258 4111, www.facebook.com/ attheexchange

RESTAURANT

a fresh, seasonal A La Carte menu; Early Bird - Wed-Thurs 5.30-7; 2 course lunch menu £10.95

DELICATESSEN

Movenpick Ice Cream Parlour,

CURIOUS CONFECTIONERY WITH NORTH CHOCOLATES DATE: AUGUST 5

Bev Stephenson of North Chocolates is popping into the Laing Art Gallery in Newcastle on August 5 to help you create curiously creative confectionery to take away as part of the Gallery’s Alice in Wonderland exhibition. £10, 12.30-2pm and 2.30-4pm. www.laingartgallery.org.uk

BERWICK FOOD & BEER FESTIVAL DATE: SEPTEMBER 3-4

Berwick Food & Beer Festival, sponsored by Simpsons Malt, returns for its ninth year with the best of fresh, local and seasonal produce on offer – from 40 stalls of local produce to local beers, street food and kitchen demos. www.berwickfood andbeerfestival.co.uk

craft beers, superb selection of antipasti, wines. Food to take home.

STUZZICO WINE BAR

Tapas, Fine Wines, Italian Beers, Aperitivi and Liqueurs.

Music Events.

Please ring 01434 634554 to book, St Helen's St NE45 5BE @il_piccolo_deli Il Piccolo At Corbridge

www.ilpiccolo.co.uk

NE1 NEWCASTLE RESTAURANT WEEK RETURNS DATE: AUGUST 8-14

The biggest week in Newcastle’s foodie calendar is back August 8-14 with some 100 venues taking part in the week, which sees restaurants in the city offer special set menus for £10 and £15. Offers available online later this month. www.getintonewcastle.co.uk

BROCKSBUSHES PROPER FOOD SUMMER FAYRE AND DRINK DATE: JULY 9-10 FESTIVALS Taste, sample and buy food and delicacies, gifts and crafts at Brocksbushes. There’s also fun for the whole family across the weekend. 10.30am-5pm, free entry and parking. Brocksbushes Farm Stocksfield, NE43 7UB tel 01434 633 100 www.brocksbushes.co.uk

DATE: JULY-AUG The Proper Food and Drink Festivals return to Oaks Park, Cramlington July 30-31, and Northumberland Square, North Shields August 20-21.

Free. www.properfood anddrinkfestivals.co.uk

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FEEDBACK

FEED...BACK! Broom House Farm

Simply email your recipes, feedback and foodie news for the opportunity to appear here. Fame at last! Email editor@appetitemag.co.uk Tweet @appetitemaguk Facebook /appetitemaguk

BEAITG

FOOD, FARMING & FUN

FARM SHOP – Everything you need for the BBQ. Grass fed pure Aberdeen Angus beef, lamb, pork. Great range of steaks, burgers and sausages including GF. Come and look at our amazing meat display in the Farm Shop.

COFFEE SHOP – Delicious home made cakes, English breakfasts, tasty snacks and traditional Sunday roasts, made with scrumptious ingredients from our butchery.

Summer time BBQs. Afternoon Tea. FOREST ADVENTURE – Open weekends & school holidays There’s acres of fun for all ages – A fantastic nature trail and forest playground F O R E S T A D V E N T U R E A N D C H I L D R E N ’ S PA R T I E S AVA I L A B L E

OPEN EVERY DAY!

Broom House Farm, Nr. Witton Gilbert, DH7 6TR Farm Shop: 0191 371 8839 Coffee Shop: 0191 371 8382 Email:broomhousedurham@btinternet.com

www.broomhousedurham.co.uk • Follow us on Facebook

Dine Al Fresco at

BOBOTIE Thank you to the team at The Pig, over in Windermere, for this recipe for bobotie, the national dish of South Africa. The menu at The Pig is 70% pork-based, but locals have found a taste this spicy lamb dish with a savoury custard. Enjoy!

Ingredients 125g butter 2kg minced lamb shoulder 2 large white onions, grated 250g almonds or mixed nuts, chopped 4tbsp mild curry powder 3 large handfuls of sultanas 3 large tbsp of apricot jam 3 large tbsp tomato paste 500ml good meat stock for the custard 500ml double cream

New Summer Mediterranean Menu Early Bird Special

THEY’VE ALL SCONE…

Mon- Sat from 12 noon-7pm from only £4.95

Sunday Lunch

Mon- Sat from 12 noon-7pm from only £5.95 Children’s menu (up to 12 years) £4.45

SUMMER SPECIAL

Bottle of Prosecco only £15 (offer available up to 7pm)

Stella Road, Ryton NE21 4LU - Tel: 0191 413 2921 Also at Hill Top, Dipton, Stanley DH9 9JY - Tel: 01207 571040 www.michelangelohotel.co.uk

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There are times, dear reader, when only a giant scone will do, and we picked up these beauties from

2 tbsp brandy 4 eggs grated nutmeg salt and pepper Method Melt the butter in a large pan.

Add lamb and onions and stir until mince is cooked through. Add the curry powder, sultanas, apricot jam, tomato paste and stock and cook until reduced. Toast the nuts and add to the reduced mix.

This can then be added to pasta, but at The Pig it is served with a savoury custard on the top, which you make by simply whisking together the custard ingredients in the list above. Then, just pour it over the bobotie and bake in a bain-marie until the custard is set.

the excellent JD Hall butchers in Corbridge, where the meat, homemade pies and pasties, and storecupboard staples are favourites at appetite HQ. It’s not often we’ve seen scones there, however, but on the evidence of these fruit and cheese specimens, which we picked up for a bargain price of just 70p each, we say they should make more.

JD Hall, Hill Street, Corbridge NE45 5AA, tel 01434 632 005

FEEDBACK Photo: Sean Elliott Photography

JOIN THE CLUB Our fave photo of the month comes from Sean Elliott Photography for the excellent Factory Kitchen at The Biscuit Factory in Newcastle, which hosted its first supper club last month. Head chef Michael Waugh served up garden pea soup with chive crème fraîche and homemade focaccia; herb-roasted chicken breast with allotment vegetables,

country bacon and pink fir potatoes; and bitter chocolate and espresso cake with home-churned ice cream. The next supper club is on September 2.

Factory Kitchen, The Biscuit Factory, Stoddart St, Newcastle NE2 1AN, tel 0191 261 1103 www.thefactorykitchen newcastle.com

COCKTAIL HOUR

Classically French...

Sample our Cuisine at lunchtime with 2 courses for only £13.95 or 3 courses only £14.95 Try our Earlybird menu available from 6pm-7pm Mon-Fri 2 courses for only £14.50, or 3 courses only £15.50

4-6 GILESGATE, HEXHAM, NORTHUMBERLAND NE46 3NJ Tel 01434 609 943 www.bouchonbistrot.co.uk

The Allotment 3 mint leaves 3 basil leaves 75ml passion fruit coulis 100ml Qcumber water 1 part gin Muddle mint and basil leaves in a tall glass with your favourite gin.

Add crushed ice and passion fruit coulis, then top with sparkling Qcumber water. Allotment tin mug and flask optional!

VEGGIE HEAVEN A shout-out for two veggie/vegan places in Newcastle. First to Tea Sutra vegan teahouse in the city centre, where the chai tea is served from camel and elephant-shaped tea pots, and the Mediterranean vegetable and butternut squash wraps came with a fantastic pea and mint soup and salad. The vegan cakes were so good we had three slices. The staff pad around in their slippers, which we liked. We’ve also been to the

excellent Sky Apple Café in Heaton, which is a well-established veggie/ vegan favourite, where the burger with vegan cheese went down a treat and we took home brownies and rocky road.

Tea Sutra Teahouse, 1st Floor 2 Leazes Park Road, Newcastle NE1 4PF, www.teasutra.co.uk Sky Apple Café, 182 Heaton Road Newcastle, NE6 5HP www.facebook.com/sky.apple.7

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STARTERS

A flat white for the coffee connoisseur, a cold beer after work*, or just a perfect dairy ice-cream milkshake for the kids.

At Mister Woods we’ve got the lot..... *only Broadway shop selling alcohol TYNEMOUTH Front Street Tel: 0191 2575556

WALLSEND The Forum Tel: 0191 2954268

NORTH SHIELDS Railway Street Tel: 0191 2592559

TYNEMOUTH Broadway Tel: 0191 2964412

FOLLOW US @woods_coffee

Welcome to

– Great Beer – Great Food – – Great Music – Great Company – The Exchange, Howard Street, North Shields NE30 1SE

Tel: 0191 2584111 gerry@beldons.co.uk

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ROX AND ROLL

Chef to the stars Gary Dall is back home in Whitley Bay, serving up amazing food to locals who can't quite believe their luck. A veteran of tour bus kitchens with the likes of Van Morrison, Kasabian, and Girls Aloud, Gary's daily changing menu at The Roxburgh included on just one day last week, summer veg soup with pistou, chargrilled ox tongue donner kebab, roasted bone marrow with parsley salad and toast, pork belly and black pudding, poussin with smoked bacon and sweetcorn mash, and potato gnocchi with tomatoes, basil and white onion. Everything is homemade in the tiny kitchen, including the dog biscuits! Check the Facebook page for opening times - and then go, before everyone gets to hear about it!

The Roxburgh, Park Avenue Whitley Bay, NE26 1AU tel 07794 554 020, www.facebook.com/The-Roxburgh

Veggie vibe

The City Tavern, Newcastle has launched a new veggie menu, including Sunday lunch and bar bait.

The new menu includes gluten-free and vegan options and features bubble and squeak with chilli ketchup and cider gravy, veggie steak and ale pie with creamed tatties or hand cut chips, and a flourless chocolate brownie.

The bar bait includes artisan bread and olives, local cheese planks with homemade vegetarian “bacon” jam and cheesy Mexican bean chilli chips.

City Tavern, Northumberland Road, Newcastle NE1 8JF tel 0191 232 1308, www.citytavern.co.uk

STARTERS

TASTIEST STEAKS, BURGERS AND SAUSAGES IDEAL FOR YOUR BBQ! The finest North Acomb Aberdeen Angus beef, lamb and pork, home-made cakes, pies and ready meals plus lots more.

MAJOR FESTIVAL TO SHOWCASE THE TASTES OF NORTHUMBRIA The first Northumbrian Food and Drink Festival, presented by appetite, Cheers, and The Northumbrian magazines, will bring the best in local food and drink, tastings and demos, music and family entertainment to Vallum foodie destination on Hadrian’s Wall on September 10.

In aid of Newcastle-based international aid organisation No Strings, which uses puppetry to spread life-saving messages throughout the developing world, the event will showcase fabulous produce over the entire Vallum site.

Stalls and demonstration areas will fill two big marquees and Vallum’s Market Hall, Restaurant & Chef’s Room, Tea Room, Shop and Ice Cream Parlour, Kitchen Garden, farmland and wildlife trails.

Tickets will also go on sale soon for a special Chef’s Table event on the day, there will be meet-the-producer events, and a packed programme of tastings and demos will include cheese, chocolate, gin and beer with Cheers editor Alastair Gilmour.

The music will be curated by the team at Narc. magazine, who will present local bands and musicians throughout the day, and there will be family entertainment available, including puppet workshops with No Strings' puppeteers, and children’s challenges on Vallum's Paddock play area.

Vallum owner Vicky Moffitt says: “This will be a major event for the region and we’re so pleased to host it at Vallum, which we created to showcase the great tastes of the region. We are expecting this to be our biggest event this year and we’re looking forward to welcoming scores of producers and visitors on the day.”

Northumbria Food and Drink Festival, Saturday September 10 11am-5pm, entry £3 per car or £1 per person on foot Vallum Military Road, East Wallhouses, Newcastle, NE18 0LL www.vallumfarm.co.uk To book a stall, contact Claire Dupree, tel 07748 907 914

Northumbria FOOD & DRINK

FESTival

Why not give us a visit, have a coffee and enjoy the views of the Tyne Valley!

Stocksfield, Northumberland NE43 7UF Tel: 01661 843181 • www.northacomb.co.uk Opening Times: Closed Mon, Tues-Sat 9.30am 5pm, Sun 9.30am-1pm

THE GUILD

OF MASTER CRAFTSMEN

RURAL IS A SPECIALIST BRAND OF FARM PRODUCTS...

We produce, source and supply Premium cured meats, specialist award winning Goat and Sheep cheese, Rosemary honey, aromatic garlic olive oils. We are the only specialist of Port wines in the regions and also experts of Portuguese reserve wines and traditional liquors.

We are already established as a specialist Farm shop where we offer a unique experience with our Rural bakery with fresh grounded coffee, diverse cakes and traditional breads.

Behind each of our products there is a history which is well worth experiencing and exploring.

Our products are available online www.ruralcountry.uk or at an expanding number of local Town and Farmer’s Markets.

...A TASTE OF PORTUGAL!

You can even visit our shop at 281 Westgate Road, Newcastle upon tyne, NE4 6AJ Tel: 0191 4475060

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Fish Simon Walsh owner of Longsands Fish Kitchen, Tynemouth is an award-winning chef with more than 20 years experience in some of the North East’s finest hotels and restaurants. He launched Longsands, his first restaurant, in 2015, a short walk from the North Sea and walking distance from North Shields Fish Quay, where he sources the best of the day’s catch for a la carte and takeaway menus. Longsands Fish Kitchen Front Street, Tynemouth, NE30 4DZ, tel 0191 272 8552, www.longsandsfishkitchen.com

FISH To celebrate our ice cream parlour revamp, we would like to give you a lip-smacking offer this Summer!

Bring along this advert to qualify.

Visit: www.vallumfarm.co.uk Contact: info@vallumfarm.co.uk Follow:

@vallumfarm

/vallumfarm

Military Road, East Wallhouses, Newcastle upon Tyne, NE18 0LL. Site open 7 days a week from 10am.

Valid on single scoop cones and tubs and until July 31 2016. Limited to one ice cream for 10p per voucher.

Situated in the small fishing village of Craster. Take a breathtaking walk to Dunstanburgh Castle (recently voted in the top 5 walks in Europe)

COME AND ENJOY A FRESH FRUIT SMOOTHIE ON OUR SUN TERRACE • Crab Sandwiches • Craster Kipper • Homemade Cakes & Scones • Espresso Coffee • Gifts • Dogs always welcome

1 Church Street, Craster, Northumberland NE66 3TH Tel: 01665 571251 Open everyday 10am-5pm

shorelinecafecraster@gmail.com

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ESCALOPE OF WILD SEA TROUT WITH TOMATO VINAIGRETTE SERVES 4 Ingredients 4 x 200g escalopes wild sea trout rapeseed oil for the tomato vinaigrette 75g finely chopped shallots 1tbsp chopped chervil 1tbsp chopped chives 1tbsp chopped tarragon 1tbsp chopped parsley 2 tbsp tomato concasse ½ tbsp Worcestershire sauce 100g tomato ketchup 8 drops tabasco sauce

300ml rapeseed oil 50ml cider vinegar baby herbs & fennel to garnish Method Mix all the vinaigrette ingredients together in a bowl.

Pan-fry the sea trout fillets in a little rapeseed oil until they are cooked but still nicely pink in the middle To serve, place the fillets on warmed plates, top with the tomato vinaigrette and garnish with baby herbs and baby fennel.

Unique venues, unforgettable experiences. fine produce and delicious food for all occasions.

THE OLD BOATHOUSE

BLYTH BOATHOUSE RESTAURANT

THE FISH SHACK at the Sea Quest

PRIDE CULINARY INSTITUTE OF NORTHUMBRIA

CHILLINGHAM CASTLE

Rustic Bistro with stunning Harbour views

Fresh flavourful dishes in picturesque surroundings

Fresh seafood straight from the boats

Private catering courses for companies & indviduals

Leazes Street Amble Northumberland NE65 0AA T 01665 711 232 E: amble@ oathousefoodgroup.co.uk

Quay Road Blyth Northumberland NE24 3PA T 01670 369 052 E restaurant@ blythboathouse.co.uk www.blythboathouse.co.uk

Harbour Road Amble Northumberland NE65 0AP T 07426 277158 E info@ boathousefoodgroup.co.uk

80 Queen Street Amble Northumberland NE650DD T 01665 711 862 E info@ prideculinaryinstitute.co.uk www.prideculinaryinstitute.co.uk

Bespoke function catering for Weddings, Banquets, Christmas parties & corporate events etc.

Chillingham Alnwick Northumberland NE66 5NJ E info@ boathousefoodgroup.co.uk

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THE BUTCHER BUTCHER

An Eating Experience To Suit You...

Whether you’re after an early morning breakfast, relaxing brunch, long lunch or afternoon tea we can cater for all.

Visit our Deli where our produce is premium quality and locally sourced wherever possible.

18 Hill St, Corbridge, Northumberland NE45 5AA Tel: 01434 632948 | www.corbridgelarder.co.uk

Here's a fantastic summer barbie/grill recipe from Newcastle butcher George Payne - a delicious recipe for hot beef satays, perfect made with succulent beef from Dexter cattle, which George has right now in his shop. Congratulations also to the team at George Payne Butchers, which was recently a national runnerup in the butchers' Q Guild annual BBQ Competition for the team's Smoked Brisket Burger. Here’s to a sizzling summer! www.georgepaynebutchers.co.uk

THE FACTORY KITCHEN

HOT BEEF SATAYS

Celebrate Ice Cream Month at The Biscuit Factory this July with our cafe’s new scrumptious floats and sundaes, made with our luscious freshly churned, additive-free ice creams and sorbets.

Serves 4

Tweet your idea using #FactoryIces *T&Cs apply. Closes 31 July 2016.

WWW.THEFACTORYKITCHENNEWCASTLE.COM

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Image: Sean Elliot

Share your dream flavour combination inspired by the North East to be in with a chance of having yours created by our chef!

Ingredients 450g lean beef sirloin, rump or topside steaks, cut into 2½cm cubes for the marinade 30ml coconut milk 5ml light soft brown sugar 1 red chilli, de-seeded and finely chopped 1 garlic clove, peeled and finely crushed salt and freshly milled black pepper 1 large handful freshly chopped coriander extra coriander leaves and finely chopped red chilli to garnish Method Combine the marinade ingredients in a large shallow bowl. Thread equal amounts of the beef cubes

onto 4 short metal or wooden skewers, place into the marinade and coat the beef cubes.

Cover and marinate in the refrigerator for 20 mins. Cook the steaks according to preference on a pre-heated grill or barbecue, turning once. Serve scattered with extra coriander leaves and chopped red chilli, crusty bread and a spinach and tomato salad.

Note: If you're using wooden skewers, soak them in cold water for 20-30 mins beforehand so they don't burn on the grill.

Cooking times: Based on a 2cm/¾inch thick steak: Rare - 2½ mins each side Medium - 4 mins each side Well done - 6 mins each side

STARTERS Country produce at it’s Best

MULTI AWARD WINNING BUSINESS • Fully stocked butchery including beef & lamb from Widdrington Farm itself.

• All homemade sausages and burgers, also BBQ packs made to order!

SCANDI COOL

• Great British Homemade Sunday Lunch - served 12-2.30Pm, from £6.49

The Tea Room at Vallum, which overlooks the Play Paddock and Kitchen Garden at this gorgeous food destination on Hadrian's Wall, has a fresh new look featuring vintage furniture and textiles and a cool Nordic colour scheme.

It also now offers table service, with super-fresh produce, the vast majority of it grown and raised on the farm or within a few miles, on the menu. The Ice Cream Parlour, meanwhile, has moved across the way to the Vallum Shop and has seating inside and out.

Vallum Farm, Military Road, East Wallhouses, NE18 0LL tel 01434 672 323, www.vallumfarm.co.uk

At The County, Hexham

We're liking the new lunch menu at Cabana Brasilian kitchen, Newcastle, which comes in at £9.95 for two courses, including Bahian coconut curry and 'Sambawiches' which are served in a grilled pitta and include the Frevo with steak, ham and melted cheese.

Lunchboxes to go (£6.95) include the Lulapapa, with crispy squid, sweet potato fries and malagueta mayo.

Cabana, Newgate Street Newcastle, NE1 5RF tel 0191 261 2425 www.cabana-brasil.com

Opening Times :- Tue – Fri 9.30-4.30, Sat 9-5, Sun 10-4 Closed Mondays except Bank Holidays-Sunday hours apply (Kitchen closes 30 mins prior to above times)

Widdrington Farm, Widdrington Village, Morpeth, Northumberland, NE61 5EA • Tel 01670 760181

www.thecountrybarn.co.uk

WE LIKE!

The County in Hexham has had a big makeover, both of its looks and its menu, and it's doing a roaring trade as a result. We popped in recently for Sunday lunch, which is served noon-6pm (a major plus - we don't do early on a Sunday!) and were impressed with the menu which includes slowcooked pork belly, a nut roast, and roast beef, lamb and turkey, which you can have as a trio if wish. A fine way to while away the afternoon. The County, Priestpopple, Hexham NE46 1PS 01434 608444, www.countyhotelhexham.co.uk

VIVA BRASIL!

• Milk, bread, ice cream, fruit & veg, groceries etc • Every Friday local haddock in homemade batter with chunky chips & peas from £6.49 Includes tea/filter coffee & bread & butter served from 12 – 2.30 Pm

co We m wi pe ll tit pr or ic sa em ll a ye tch ar l ro oc un al d! *

SUNDAY LUNCH

• Homemade cakes, pastries, quiche & scones in our coffee shop

Your local specialist cook and home store.

Everything you need for food preparation through to food presentation, glassware and culinary gifts.

44 Brentwood Avenue, Jesmond, Newcastle upon Tyne NE2 3DH tel & fax: 0191 281 8563 email: jess@stangerscookshop.co.uk

www.stangerscookshop.co.uk * Price matching on like for like products. Includes sale items. Excludes online only stores.

appetitemag.co.uk

13

dig this GOOD, HONEST FOOD WITH A SPRINKLING OF NORTHERN CHARM...

• LUNCH • PRE-SHOW & DINNER • TAPAS • WINES & BEVERAGES McKennas, Northern Stage, Barras Bridge, Newcastle upon Tyne, NE1 7RH Tel: 0191 242 7242 www.mckennasatnorthernstage.co.uk

OPENING TIMES Tue - Sat: 9.30am - 11pm, Mon: 9.30am - 6pm, Breakfast served until 11.30am @McKennascafebar McKennasatNorthernStage

Every drop of spurreli icecream is made with passion and enthusiasm from start to finish. So take your time and enjoy!

“Simply Incredible” Jean-Christophe Novelli “Just so smooth, amazing. 10 out of 10!” Antonio Carluccio

Pure Arabica Coffee Ice-Cream

Sea Buck Thorn Ice-Cream

Raspberry & Kirsch Sorbet

Pure Sicilian Pistachio

Ricotta & Coco Pesto

Asian Ginger Ice-Cream 3

Raspberry Sorbet

Real Banana Ice-Cream 3

Banana & Caramello

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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VICKY’S GAR DE N

Wet, wet, wet It’s all rain in the Kitchen Garden It’s pouring down today again! After the driest May on record we seem to have had more than our fair share of rain in June and the pesky slug is on the slither and after the strawberries!

Mark (our grower) has been fighting the battle in the Kitchen Garden like a true warrior and so far we are managing to minimise collateral damage. It's one of the most exciting times of year as the hard work of ground preparation and the nurturing of seedlings gives way to harvest.

This week I have taken great pride in posting signage in every kitchen here at Vallum stating we have oodles of lettuce, cabbage, carrots (the first and they are fab!) beetroot (and their leaves), radish, parsley, basil, rosemary, thyme, peas, courgette flowers (so excited to think of these stuffed and deep fried as a starter a week on Sunday) plus cucumbers, courgettes and beans are nearly there.

Mark and I are using a company called Delflands who can supply ready-grown plugs which happen to

be organic. We’ve just ordered two varieties of kale and three varieties of sprouting broccoli which we hope will keep us harvesting from September all the way through until April/May next year.

I love sprouting broccoli, it’s packed with goodies and great as a side dish and for tarts, and it stands well during the winter months. The smaller shoots are delicious freshly picked and eaten raw, especially after the first frosts.

Kale is also a super food for finishing Sunday lunch or deep frying as a statement finish to a dish, and the baby leaves are great in salad.

It's another plant that just keeps on picking all through the winter.

We’re back to back with weddings, private events and a few new special projects like a collaboration with the newly launched Pele Tower in Corbridge this summer.

Our Restaurant team is now focusing on private parties during the week and on Saturdays, serving up our fab Sunday lunches, and Supper Club nights to tie in with peaks of harvest from the Kitchen Garden.

Now, for some sunshine!

Vicky Moffitt and her husband Peter own Vallum, the food destination and wedding venue on Hadrian’s Wall, eight miles west of Newcastle. Vallum Restaurant & Chef’s Room and Vallum Tea Room serve the vegetables and herbs grown at the Kitchen Garden, and Vallum Patisserie & Deli sells some of its produce. The Patisserie & Deli, Tea Room, and Restaurant & Chef’s Room are all located just yards from the Kitchen Garden, where the team, and Luna the dog, will all be pleased to see you, should you wish to drop by for a visit (and a day’s gardening, should the fancy take you).

Vallum, Military Road, Newcastle, NE18 0LL tel 01434 672 652, www.vallumfarm.co.uk

An Evening of Blues

Friday 29 July 2016 / 19.30 ÂŁ27.50 per person Enjoy a 3 course meal and welcome drink, with live music from Lee Bates and Billy Newton.

For more information and to book call 0191 568 9700 or visit shop.nationalglasscentre.com nationalglasscentre.com @TheGlassYard

4780

appetitemag.co.uk

15

Enjoy Our Fabulous Outdoor Conservatory & Coffee Garden

SERVING A WIDE RANGE OF DELICIOUS HOME COOKED CAKES, A VARIETY OF FLAVOURED SCONES, QUICHES, BESPOKE SANDWICHES AND DAILY SPECIALS.

Enter a stranger...leave as a iend!

62 Newgate Street, Morpeth NE61 1BE Tel: 01670 505 483 Open: Mon-Sat 9.30am-4pm

EVERYTHING YOU NEED FOR A SIZZLING SUMMER Traditional Butcher producing the finest Northumbrian beef, Pork and lamb reared from our South Tyne Valley and surrounding areas and sold in our shops.

Award winning burgers and sausages made on the premises.

Choice of homebaked pies, cooked meats and hot & cold sandwiches.

Event and Outside Catering available: Barbecues, Spit Roasted pigs, lamb and beef joints 4 Church Street, Haydon Bridge Tel: (01434) 684990 (closed 1/2 day Tues) 21 Westgate, Haltwhistle Tel: (01434) 322322 (closed 1/2 day Wed)

16 appetitemag.co.uk

STARTERS TEA TIME

Ramside Hall Hotel has brought together East and West in its new afternoon tea offering. The traditional English afternoon tea, which includes smoked salmon and dill finger sandwiches, strawberry and cream tarts and fruit scones is complemented by a new Asian-inspired tea. Served in the Spa’s restaurant, Fusion, it includes steamed dim sum, bang-bang chicken and vegetable wraps, and ginger and green tea cheesecake. Vegetarian and glutenfree options are also available, with dishes including artichoke and pepper tartlets and mango and coconut crème brûlée.

Ramside Hall Hotel, Golf & Spa, Carrville, Durham, DH1 1TD tel 0191 386 5282, www.ramsidehallhotel.co.uk

BY THE SEASIDE

The brilliant Riley’s Fish Shack has taken up residence at the Quayside Seaside in Newcastle for the summer. With the best of the day’s catch on the menu each day, bring your bucket and spade, grab a deck chair and enjoy the view.

Quayside Seaside, Quayside, Newcastle NE1 3DE, www.getintonewcastle.co.uk

BASKET CASE

Kirkharle Coffee House is offering the chance to travel back to the 18th Century with picnics on the banks of Capability Brown’s serpentine lake at Kirkharle.

Using traditional traveller’s baskets of woven willow, each picnic contains soda bread, cold meats, botanical elderflower presse, lemonade or ginger beer, a Tynedale pasty, pork pie or Scotch egg, a clouted scone, vegetable crisps and fresh fruit. Order your basket in advance by phone, grab a blanket, we’ll meet you there!

Kirkharle Coffee House, Kirkharle Courtyard, NE19 2PE tel 01830 540 362, www.kirkharlecourtyard.co.uk

STARTERS T

HE

FARM

BLAGD

ON

SHOP

SteakNight

Which is your favourite?

4oz FiLLet oF BeeF aLL at 6oz riB eye oF BeeF £5.00

6oz sirloin of Beef

10oz rump of Beef CIAO, BELLA!

Plans have been afoot for some time to transform High Friars Lane, Newcastle, where the entrance to Tyneside Cinema’s box office resides, from grot to grotto. With the opening of new bar Vicolo (meaning ‘alley’ in Italian), it’s fast becoming a more welcoming and inviting space. Vicolo’s continental ambience and stylish atmosphere is inspired by chef Tom Adlam’s desire to create a foodie hub in the centre of the city and treats include the ‘sandwich by the inch’, Vicolo’s own ice cream, ethically sourced coffee and cocktails.

Vicolo, www.tynesidecinema.co.uk/food-drink/vicolo

FISHING FOR COMPLIMENTS

The Old Boat House in Amble has been named Coastal Fish Restaurant of the Year in the 2016 Fishing News Awards.

The Old Boat House Food Group, which operates Blyth Boathouse and the Fish Shack at the Sea Quest in Amble, hope the recognition from the awards will encourage more people to visit Northumberland and enjoy its produce.

The Old Boat House, Leazes Street, Amble, Morpeth, NE65 0AA tel 01665 711 232, www.boathousefoodgroup.co.uk PHOTO: DEE CHANEVA

Buy 2 and get a free accompaniment

eaCh

16-18 The Milkhope Centre, Berwick Hill Rd, Blagdon, NE13 6DA T: 01670 789924 E: enquiries@theblagdonfarmshop.co.uk Open Tuesday - Saturday 10am - 5pm Sunday Sunday 11am-4pm 11am - 4pm Open Open every Bank Holiday Open Tuesday-Saturday 10am-5pm Every Bank Holiday Also in Fenwick Food Hall, Newcastle 0191 232 5100

COOL DOWN WITH A CRISP GLASS OF WINE OR INDULGE WITH OUR FABULOUS AFTERNOON TEA DELIGHTS. Serving homemade cakes, light refreshments and a selection of teas and coffees.

Free wifi and parking!

Barker & Stonehouse Strawberry Buildings Newcastle NE1 4PQ 07982 019999 Cafeoaknewcastle @cafe_oak #oak_cafe

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17

REVIEW

Eat street...

Dean Bailey gets ahead of the latest trend with a vibrant street food lunch at Newcastle’s Dabbawal

A

nyone who keeps up with the hottest food trends will know all about the explosion of street food from the Indian subcontinent, which began with street stalls and pop-ups and has now soaked London in uber-cool all-day Bombay-style cafés which pack in the cool crowd sunrise to sunset.

Newcastle has been way ahead of the street food game thanks to Dabbawal, the first genuine street food kitchen to hit the North back in 2011 and now packing them in across its two branches in the city centre and Jesmond, where the team serve up authentic street food, grills, wraps, curries and Indian tapas pates in a vibrant, buzzing atmosphere drenched in subcontinent cool.

Now, the folk here have come up with a new lunch menu inspired by the street markets of Mumbai and

18 appetitemag.co.uk

the legendary Bademiya Stall, which has stood in Mumbai for more than 75 years and is famed worldwide for its sheesh kebab, chicken tikka, the curiously named ‘chicken leg piece’, grills and skewers.

Dabbawal’s fresh new lunch collection serves up fantastic street food classics and chaats, wraps, thalis and grills from the tandoor. Super-thin roomali wraps - thrown fresh and filled with your choice of hard-hitting seekh kebab, delicately spiced chicken, or grilled vegetables and the homemade paneer regulars travel miles for - sit alongside flatbreads, intricately constructed chaats and the street classics which have made Dabbawal’s name nationally.

Wraps, whether roomali, flatbread or dosa, are perfect on the move and a welcome treat at your desk on a busy day, while the sweet potato chaat, with its inimically balanced mix of spicy potato and sweet chutneys

and yoghurt is a joy in the sunshine down on the Quayside or sitting at the foot of Grey’s Monument - proof that Indian food is so much more than the traditional English ‘curry’ and naan the size of a dustbin lid. Looking for a light lunch popping with fresh tastes and summer spice? I give you Dabbawal’s South Indian sea bass patwa, marinated in South Indian spices and pan-fried, served with a light coconut sauce, lemon rice and sweet potato chips, served up with a glass of homemade Bombay Lemonade.

This is why Dabbawal was named the UK’s Best Casual Dining Restaurant at 2015’s British Curry Awards, its food perfectly partnered by the laidback vibe of its High Bridge and Jesmond kitchens and the sun trap veranda at Jesmond.

The new express thalis on the lunch menu are a must when the sun shines, proving what everyone in Mumbai already knows - Indian

street food is a fresh, light, supremely tasty lunch. Katoris are filled with hand-picked selections from dall and curries to grills, raita and salad – plus a dessert which showcases the Indian love of all things sweet. When it comes to the ‘set menu’ this is as good as it gets - a taste of Mumbai with all its spice, complexity and excitement to snack, graze, and share.

Lunch at Dabbawal packs a memorable punch, with bold flavours and delicately constructed works of art. It’s also good value, with express thalis for £10.95 and a super vegetable option for £8.50. Wraps are £6.50, while the tapas selections range from £3.95-£6.95 with three for £13 and five for £20. I’ll never eat a supermarket sandwich again.

Dabbawal, High Bridge, Newcastle NE1 6BX, tel 0191 232 5133 Dabbawal, Brentwood Mews Jesmond, NE2 3DG, tel 0191 281 3434. www.dabbawal.com

Hawthorns offers all day, brasserie style, authentic North British cuisine. Our food is freshly prepared, locally sourced and designed to meet your needs.

The menu is a celebration of great modern cooking, using only the finest meats, freshly caught seafood, home-grown vegetables and dairy produce from the North East’s outstanding suppliers.

Whether you are having an intimate dinner, a business lunch or simply want to refuel your busy lifestyle on the move, Hawthorns is the place to be.

www.hawthorns-ncl.com | 0191 562 3333

Hawthorns at Crowne Plaza Newcastle – Stephenson Quarter, NE1 3SA

THE SUMMER SALE IS NOW ON AT

With up to 50% off selected lines throughout the store

20% OFF 25% OFF 20% OFF 50% OFF Wrendale Mugs

Botanic Garden

Spode Blue Italian

Royal Worcester

Big savings on all cookware ranges 23 Milkhope Centre, Blagdon, Northumberland NE13 6DA 01670789142 | www.lacookshop.co.uk | www.milkhopecentre.co.uk appetitemag.co.uk

19

THE GRAZER

Playing with fire

I

Hot news from Anna Hedworth, aka the Grazer…

’m working on expanding my cooking on fire repertoire and took the opportunity to try a few new things on a short break in the Lake District, where I came up with the ideas on this page.

Fire makes me a bit more apprehensive than the safety of an oven, but it also allows you to be outdoors, and is a lot more exciting. I’ve been watching the new series of Chef’s Table on Netflix and one of my favourite episodes is from the first series about Francis Mallman, who has a restaurant in Argentina that focuses on Patagonian cuisine.

At one point Francis and his team are out in the snow on the edge of the forest, having dug a

fire pit and set up whole lambs cantilevered over it, cooking all day. They set up a full table, rugs, furs, chairs, giant bottles of red wine and feasted in the snow perfect. He has a small fishing boat with a little BBQ attached so he can float around on the beautiful lakes of Argentina, catching fish, putting them straight on the coals, relaxing and drinking red wine.

That’s where I’d like to get to - out in the quiet, fresh air, water, nature, fire, cooking and wine - a good life.

For now I’ve just got a small BBQ, and I’m thinking about where to dig the fire pit. It’s not all about huge chunks of meat either. Enjoy!

Read more from Anna online at the-grazer.blogspot.com and enjoy her home cooking at The Cookhouse, Ouse Street Newcastle, NE1 2PF

ART DECO CINEMA CAFE Coffees, Teas, Wines & Beers Quality Comfort Food Served All Day 2nd Floor Tyneside Cinema, 10-12 Pilgrim Street Newcastle

Tel: 0191 2275520

Open: Mon-Sat 10am-10pm Sun 11am-7pm

20 appetitemag.co.uk

BBQ PEA PODS Take some fresh peas in their pods and put them on the BBQ early, while you’re still waiting for the coals to turn white, when it’s still a bit too hot for the meat.

Lay out a layer of pods over the grill, turning them now and again until you get a good char on the outside, then take them off. The peas will steam inside their pods, so just sprinkle with lots of salt and suck them out - a lovely snack while the rest cooks.

THE GRAZER BBQ NEW POTATO SKEWERS Par boil new potatoes, about 3 per skewer, depending on how big they are. Drain then leave them to dry in their own steam. Toss in olive oil and salt. Thread 3 or 4 onto wooden skewers (soak the skewers in water first so they don’t burn) and place them on the BBQ. Leave them for about 1 min on one side, then turn, and 1 min on the other, depending how hot your fire is, and they should take on a deep golden skin. Serve with lots of cold butter or a really good aioli.

BBQ BAVETTE STEAK

da O ys pe a n7 w ee k

Take a good 2kg piece of bavette, which is also known as the flank steak, to serve 6-8 people and marinate it, cook it quite quickly so it stays pretty rare, then slice thinly. Make the marinade first with some olive oil, a splash of sesame oil, a couple of centimetres of grated ginger, a clove of grated garlic, a splash of soy sauce, 1 tsp sugar, salt and pepper. Mix and adjust to your taste - more salt, more sweet, however you like it. Then cover the steak in it and leave at room temperature for 1 hour or so, or you leave it in the fridge overnight.

When the BBQ is hot, the coals white and the flames died down, put the steak on and give it 4 mins - don’t move it, this allows a crust to form - then turn and leave it alone for another 4 mins. To test it, just prod it with your finger - if it feels very soft it’s still very rare, but you want it when it just starts to firm up, like the bit of your palm next to your thumb feels when you prod it. Remember, don’t move it around, and just do the two turns. Take it off when you think it’s done and rest it for 5 mins, covered. This allows it to relax, keep its moisture and generally get over the aggression of the fire. Get a sharp knife and slice thinly to serve, about half a centimetreish (everything is a bit ish when it comes to cooking on fire, just practise and find your way, as I’m starting to – and enjoy it!).

Massey’s Traditional tea room

Hot & cold drinks, gluten free range, children’s menu. Afternoon teas, breakfasts, lunches, sandwiches, scones & cakes too!

26 Middle Street, Corbridge, NE45 5AT Tel: 01434 633130 www.masseystearoom.co.uk

Tea & Tipple, Corbridge, Northumberland, NE45 5AT www.teaandtipple.com Telephone: 01434 632886

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21

WASTE, NOT

JUNK FOOD Junk food cafes, surplus redistribution and community feasts - Elise Rana Hopper looks at how the region is tackling food waste

A

ngolan salad, Gambian jollof rice, Pakistani aloo gobi - and Northumbrian sausages with wild garlic mash. This is the Magic Hat Café, serving up a Sunday dinner with a difference - or rather, lots of differences.

For today’s banquet, a collaboration with Culture Connect (a Newcastle charity supporting asylum seekers, refugees and migrants by offering volunteering programmes) has brought the global flavour, volunteers have brought their time, and the price is ‘pay as you feel’. As for the food itself - it’s all rubbish, or it would have been had it not been intercepted and turned into this.

“We always get good feedback about the quality of the food,” says Magic Hat Café cofounder Duncan Fairbrother. “Most of us can buy whatever we want, whenever we want, and we’ve lost track of what food is and where it comes from. It’s important we put that value back into food, and learn what’s involved in producing it.”

According to the UN, one third of the world’s food goes to waste. Celebrity chef Hugh Fearnley-Whittingstall has been a poster boy for the campaign to stop the rot, his BBC War on Waste programmes illustrating issues

22 appetitemag.co.uk

such as supermarket demands for cosmetically appropriate vegetables, as evidenced by a mountain of perfectly edible, but non-saleable, parsnips from one Norfolk farm alone.

The subject has also been steadily creeping up the global political agenda. Here in the UK, a food waste reduction bill has received cross-party support, calling for incentives to encourage individuals, businesses and public bodies to reduce waste and legislating to force large supermarkets, manufacturers and distributors to do likewise.

However, there is a long way to go. New figures from Love Food Hate Waste, which take beef as an example, show that the UK throws away 34,000 tonnes of beef, the equivalent of 300m burgers, every year.

According to its research, only a third of people who buy beef in Newcastle plan their meals in advance and purchase only the amount they need. A traditional roast beef dinner was named the city’s favourite beef dish and 27% picked it as their most frequent beef dish to eat at home. This was followed by spaghetti Bolognese and a steak dinner.

However, not everyone got around to using it up. One in six Newcastle residents who bought beef said it had gone to waste as they had left it to go past the use by date, while 10% admitted they’d thrown it out after leaving it uncovered or in an open packet.

There are signs that big business is listening, including the introduction of cutprice ‘wonky veg’ at Asda and Morrisons, M&S’ scheme to connect all its stores with local food charities via the Neighbourly social media platform, or Sainsbury’s support for food redistribution charity FoodCycle and Tesco’s link with FareShare.

Distributing 25 tonnes of food a month to local charities, community centres and cafés from an industrial estate in Newburn, Newcastle, the North East branch of FareShare has seen its operations increase threefold

WASTE OPPORTUNITY Plan ahead: When you’re food shopping, plan meals rather than just buying everything that looks nice.

Take a shelfie: Taking a picture of the inside of your fridge or store cupboard before you go shopping means you won’t double up on items you already have.

Store smart: Remember that not all foods are best kept in the fridge treat salad like cut flowers instead.

Leftover day: Have one day a week where you use up what you’ve got in the cupboards, be it in a soup, stew or stir-fry.

Super savers: Before roasting a chicken, cut the wings off and freeze them. After three or four roasts you’ll have enough wings to cook for another meal. Freeze leftover sausage to make sausage rolls.

More here: www.lovefoodhatewaste.com

since 2011. On the day I visit, boxes of cornflakes stretch to the ceiling in a warehouse the size of two tennis courts, and the charity is calling for volunteers and more community businesses to get involved.

In March the charity WRAP unveiled the Courtauld Commitment, a voluntary agreement to cut the resource wasted in food and drink by one fifth by 2025, with signatories including major UK retailers and global brands such as Coca-Cola, Nestle and Unilever.

At the other end of the spectrum, grassroots initiatives have emerged. Durham is home to a branch of FoodCycle, which brings volunteers, surplus food and free kitchen space together to provide communal meals and a remedy to social isolation for those in need.

The Magic Hat Café is part of the Real Junk Food Project, a global network of pay-asyou-feel cafes turning surplus food into healthy meals for an appreciative public.

In a 2015 TedX talk, Real Junk Food Project founder and chef Adam Smith

WASTE, NOT

MARINATE TO ACCUMULATE Marinades are a quick and easy way to pep up meat that is almost at its use-by-date or has been in the freezer for a while. Just put chicken fillets, beef steaks or chops in the marinade for about 30 mins in the fridge, turning once. For a chicken marinade, use soy sauce, honey and mustard. For beef try chilli flakes, ginger and coriander, and for lamb use garlic, rosemary and lemon juice.

appetitemag.co.uk

23

WASTE, NOT showed a picture of 15,000 cupcakes saved from the bin after a Children in Need World Record event he explained why the pay-as-you-feel model is important: “I look at that and I don’t see cupcakes. I see flour, eggs, sugar, labour, water,” he said. “It’s not about getting a free meal - it’s about valuing the resources, energy, and time that has gone into creatinga meal and giving back what you feel it’s worth.”

Half of food waste comes from the home - we throw away a day’s worth every week – and when it comes to inspiring behaviour change, a sense of community helps - even if that community is virtual (see Hubbub UK’s eminently hashtaggable campaigns #festivefreeze, #pumpkinchallenge and #littlelunch).

There are also growing instances of social technology catering to the nascent food-sharing economy, such as free app Olio, which connects neighbours and local businesses to exchange surplus food.

Here, the until-recently pop-up Magic Hat Café is putting down roots

Magic Hat Café Photo: Shy B Photography

at Newcastle’s Broadacre House and, along with fellow Magic Hatter Jess Miller, Duncan has set up Ugly Duckling - a social enterprise aimed at integrating food waste prevention into a city-wide food policy, funded through the sale of cold-pressed juices ‘upcycled’ from surplus fruit and veg.

“We’re trying to end avoidable food waste and build a community,” says Duncan.

“People are coming together and learning to think differently about food.” www.themagichatcafe.co.uk www.fareshare-northeast.org.uk www.lovefoodhatewaste.com

HOT BEEF SATAYS -

ANOTHER SUMMER SIZZLER...

Fully Licenced Restaurant, Deli & Gift Shop We source the finest produce, both locally & further afield to create our unique shopping and dining experience.

Open 7 days a week serving hot, cold & alcoholic drinks, freshly baked cakes & scones, breakfasts, lunches & Evening meals (Evening meals are currently Thursdays, Fridays & Saturdays only, 6pm - 9pm).

Serving Sunday lunches 1 course £9.95, 2 Courses £12.95, 3 courses £14.95

...FROM YOUR AWARD WINNING LOCAL BUTCHER

Doddington Dairy Ice Cream Parlour Now Open!

See our recipe in this issue of Appetite A VILLAGE BUTCHER’S SHOP WITHIN A CITY

Please see website or call 01668 219662 for details.

Tel: 01668 219662 | South Road, Belford, NE70 7DP Email: info@sunnyhillsfarmshop.co.uk | www.sunnyhillsfarmshop.co.uk

24 appetitemag.co.uk

Don’t miss our Smoked Brisket Burger – National Runner-up in the 2016 Q Guild BBQ Competition

27 Princes Road, Brunton Park, Gosforth NE3 5TT

Tel:

0191 236 2992

Ask about our FREE local delivery service

E R Y A F R E M M U S SATURDAY 9TH & SUNDAY 10TH JULY 10.30AM - 5PM Free Entry and Car Parking A chance to taste, sample and buy some of our delicious food products and delicacies, then browse among a collection of gifts and crafts.

We also have lots of fun activities for the children including fun fair, rides, bouncy castle and face painting.

PICK YOUR OWN Strawberries, Gooseberries, Raspberries, Blackberries, Blackcurrants and Redcurrants available to pick FRESH from our fields in season!

FARM SHOP & TEA ROOM Open from 9.30am - 7 days incl Bank Holidays Why not come along and enjoy a delicious Afternoon Tea in the Tea Room 2-4pm (only)

BROCKSBUSHES FARM SHOP & TEA ROOM Corbridge, Northumberland, NE43 7UB Open 7 days from 9.30am tel: 01434 633100 email: caroline@brocksbushes.co.uk

www.brocksbushes.co.uk

BERRY GOOD

Mr Edd The Boy Who Bakes, Edd Kimber, shares his delicious summer afternoon berry recipes

W

ell how kind! The Great British Bake Off’s Edd Kimber, otherwise known as The Boy Who Bakes, has created delicious afternoon tea recipes for BerryWorld (www.berryworld.

26 appetitemag.co.uk

com) the supplier of fresh berries, and shared them with us, which is nice.

In this collection, Edd has taken four classic bakes and given them his own twist, each one featuring a different berry. Best served, in our opinion, with the berry cocktails on these pages. Cheers!

BERRY GOOD Ingredients for the crunchy topping 75g caster sugar 75g plain flour 60g unsalted butter for the choux pastry 60g unsalted butter 1 tsp caster sugar Âź tsp salt 60ml whole milk 60ml water 40g plain flour 45g strong white bread flour 2-3 large eggs, beaten for the filling 400g strawberries 2 sprigs of lemon thyme 2 tbsp caster sugar 600ml double cream 1 tsp vanilla extract

STRAWBERRY AND LEMON THYME ECLAIRS

about 2mm thick. Place on a baking tray and freeze.

To make the choux pastry, place butter, sugar, salt, milk and water into a medium saucepan and bring to a rolling boil. Once at temperature pour in both flours and mix together with a wooden spoon until it forms a ball of dough and there is a dry layer on the base of the pan. Tip into a large bowl and set aside for 5 mins.

Add the eggs a little at a time, beating until combined before adding more. Add enough egg until the pastry is thick, glossy and has reached dropping consistency. Place pastry into a piping bag fitted with a plain round piping tip Method To make the crunchy topping, (roughly 1cm wide).

Line two baking trays with mix together the sugar and parchment paper and draw the flour, add the butter and ten 12cm lines onto the rub together until it forms back of the parchment, 6 per a dough. Use your hand to sheet. Pipe the choux pastry press into a uniform dough.

Place between two sheets of into eclairs, using the lines as guides. Remove the crunchy parchment and roll out until

topping from the freezer and cut into12cmx1.5cm strips.

Place one on top of each eclair. Bake at 180C/Gas4 for about 30-35 mins or until the choux is golden brown.

Set aside until cooled.

To make the filling, hull 300g of the strawberries and cut into small dice. Mix with 1 tbsp of the sugar and the thyme. Set aside for 1 hour or so to macerate.

Place cream, vanilla and remaining sugar into a large bowl and whisk until the mixture holds soft peaks.

Cut eclairs through the middle and fill the base of each with the strawberries (leaving the juice in the bowl).

Place the cream into a piping bag and pipe on top of the strawberries. Hull the remaining strawberries and cut into quarters, pressing into the sides of the cream.

Top with the eclair lids and dust with icing sugar. Best served within a couple hours.

and pistachio paste into a large bowl and whisk together to combine. When the milk is to the boil, pour over the egg yolk mixture and immediately whisk together to prevent the eggs curdling.

Pour the mix back in the pan and cook over a medium heat, whisking constantly, until the mixture is very thick.

Scrape into a bowl, press a sheet of clingfilm onto the surface and refrigerate.

To make the pastry, place the flour, almonds, icing sugar and salt into a food processor and pulse to combine. Add the butter and pulse until the mix resembles breadcrumbs.

Add the egg yolk and the water and pulse until the mixture starts to form a ball.

Tip the mixture onto a work surface and gently knead into a uniform dough. Wrap in

clingfilm and refrigerate for 1 hour before using. Roll out the pastry on a lightly floured work surface until about 2-3mm thick and cut out 6 rounds to line 10cm loosebottomed tart tins, trimming off any excess. Refrigerate for 30 mins or until the pastry is chilled.

Line each tart case with a piece of crumpled baking parchment and fill with baking beans or rice. Bake in an oven preheated to 180C/ Gas4 for about 20 mins then remove the parchment and the beans and bake for a further 5-10 mins or until the pastry is golden brown.

To assemble fill each tart with a layer of the pistachio mixture, top with fresh raspberries and chopped pistachios dusting with a little icing sugar if you fancy.

Ingredients for the filling and topping 225ml whole milk 1 large egg 2 large egg yolks 100g caster sugar 25g cornflour 50g pistachio paste 600g fresh raspberries 25g chopped pistachios for the sweet pastry 200g plain flour 20g ground almonds 40g icing sugar pinch of salt 125g unsalted butter 1 large egg yolk 1 tbsp ice cold water

RASPBERRY AND PISTACHIO TARTS

Method To make the pistachio filling place the milk in a medium saucepan and bring to the boil. Meanwhile place the egg, yolks, sugar, cornflour

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BLUEBERRYFRIANDS

BLACKBERRY AND GOAT’S CHEESE QUICHE Ingredients for the rosemary pastry 200g plain flour ¼tsp sugar 1 tsp salt 1 sprig rosemary, finely chopped 135g unsalted butter 4tbsp ice cold water 1 large egg yolk for the filling 100g lardons, cooked until crisp 120g goat’s cheese, diced 80g blackberries 1 large handful of rocket 3 large eggs 60ml whole milk 200ml double cream black pepper to season Method To make the pastry place the flour, sugar, salt and rosemary into the bowl of a food processor and pulse to combine. Add butter and pulse until the mixture resembles coarse breadcrumbs. Add water and pulse until pastry forms a ball. Tip out and bring together into a uniform dough.

Wrap in clingfilm and refrigerate for 1 hour. Roll out on a lightly floured work surface until about 2-3mm thick. Line a loose-bottomed tart tin, trimming off any excess. Refrigerate for 1 hour then line with parchment paper and fill with baking beans or rice and bake for 25 mins at 180C/Gas4 before removing parchment and beans, then bake for 10-15 mins until pastry is lightly golden.

Remove from the oven and brush with egg yolk then bake for 1 min. Fill the pastry case by adding a layer of rocket and then sprinkle over blackberries, goat’s cheese and bacon. In a bowl whisk together the eggs, milk and cream, seasoning with black pepper.

Pour in and bake quiche for about 25 mins at 180C/Gas4 until set and the top is lightly browned.

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Ingredients 140g unsalted butter, plus extra for greasing 35g plain flour 100g ground almonds 125g icing sugar 4 large egg whites ½ tsp almond extract 36 blueberries 6 tbsp flaked almonds Method Lightly grease a 12-hole nonstick muffin pan and set aside.

Preheat the oven to 180C/ Gas4. Heat the butter in a small pan on a medium/high heat until it foams and the milk solids turn a golden brown.

Immediately remove from the heat and pour into a small bowl.

In a large bowl mix the flour, ground almonds and sugar. Add egg whites and almond extract and mix until smooth. Pour in the butter and mix until smooth and fully combined. Cover the mixture and refrigerate for 1 hour before baking.

Divide the batter evenly between the prepared muffin pan and top with three blueberries per friand and scatter the flaked almonds around the edges. Bake in the preheated oven for about 25 mins or until golden brown around the edges and a little paler in the middle.

Allow to cool for a few minutes before turning out onto a wire rack to cool completely.

BLACKBERRY MINT MOJITO

GIN AND BLUEBERRY TWIST

MAKES TWO Ingredients 20 blackberries 160ml water 4tsp sugar 12 whole mint leaves plus extra to serve juice of one lime 100ml white rum ice, for shaking splash of soda water

MAKES FOUR Ingredients 1 punnet blueberries (approx. 150g) 1 tbsp caster sugar juice of ½ small lemon 2 grinds black pepper 120ml gin 30ml Limoncello ice, for shaking soda water

Method Put the blackberries, water, sugar, mint and lime in a cocktail shaker and mash with the end of a rolling pin. Add the rum and some ice and shake well. Put the extra mint leaves and some ice into a glass and sieve in the cocktail adding a splash of soda water. Garnish with lime wedges, mint and blackberries by scattering on cocktail.

Method Put the blueberries, caster sugar and lemon in a cocktail shaker and mash with the end of a rolling pin. Add the black pepper, gin, Limoncello and some ice and shake well.

Put a large ice cube into each glass along with 3 blueberries and pour the cocktail in through a sieve. Top up with soda water.

Lord Crewe Arms The Square Blanchland Consett County Durham DH8 9SP T: 01434 675 469 E: enquiries@lordcrewearmsblanchland.co.uk W: lordcrewearmsblanchland.co.uk

TEAROOM * BUTCHERY * FARMSHOP/DELI TEAROOM - A cosy, friendly place offering a selection of speciality teas, breakfasts, daily specials, homemade sandwiches, baked potaoes, grilled panini’s and childrens lunch boxes. Freshly home baked cakes and scones.

BUTCHERY - High quality beef, lamb and pork. Locally produced sausage & bacon. BBQ Packs available & large range of flavoured sausages & burgers. MONTHLY SPECIALS ON RARE BREED FARMSHOP/DELI - A selection of fresh local produce. Fruit,

vegetables, cheeses, jams, chutneys, breads, homemade pies, quiches and much more!

AFTERNOON TEA & SUNDAY LUNCHES

NOW SERVING SUNDAY LUNCHES Open: Mon-Fri 9.30am-4.30pm | Sat & Sun 9.00am-4.30pm Sled Lane, Wylam – Tel: 01661 853849

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BON APPETIT!

Bon appetit!

When French student Emily Basquin landed at appetite HQ for a short internship, what better way to make best use of her than to demand an insight into French food? This is what Emily, from the countryside near Castelnaudary – the capital of cassoulet in France - told us…

I

f you want to know one thing about French people, it is that they really love eating, and eating properly!

Pot au feu, ratatouille, blanquette de veau, simple roast chicken on a Sunday – we love our food and the pleasure of sharing meals en famile, and where I come from, in the south west, it’s all about cassoulet.

A bubbling vat of beans and meat, traditional peasant versions of the recipe can take two days or more to prepare in the traditional cooking vessel - an earthenware pot called a cassole, for which the dish is named and shaped like a wide inverted cone to ensure a fabulous, dark – almost black - crust.

Cassoulet originated from the town of Castelnaudary, close to my home, but there are three types or different interpretations, of cassoulet known as the trinity.

So cassoulet from Castelnaudary is "the father," from Carcassonne is "the son" and from Toulouse is "the holy ghost". Everyone has a different opinion of which town uses which meat as, in addition to

30 appetitemag.co.uk

Toulouse sausage and pork, you can have duck or goose, even lamb but to give you an idea, Castelnaudary's contains duck or goose, pork and sausage; Carcassonne's contains lamb, (red leg partridge in season), pork and sausage; and Toulouse's contains lamb, duck or goose, pork and sausage.

The beans are very important as they give the dish its lovely creaminess and it’s really important to soak the beans overnight in salted water. You must also use a good stock, the best you can get – homemade if you can.

There are endless recipes out there, but for the traditional taste you must go for a Castlenaudarystyle one. Or better, just come and visit our beautiful region and enjoy cassoulet in Toulouse, Carcassone, and in its home town of Castelnaudary, where legend says cassoulet was born during the 100-years war, in the 16th Century, when the English laid siege to Castelnaudary.

The town is now home to La Grande Confrerie du Cassoulet de Castelnadary (The Brotherhood of Castelnaudary's Cassoulet – look

them up for their outfits alone!), which promotes the dish and preserves its traditions. Indeed, an annual festival celebrating cassoulet – the Fete du Cassoulet - is held in the last full week of August, attracting some 60,000 people who enjoy entertainment and cassouletthemed events throughout the town.

Where to find a true Cassoulet?

Well, it’s wonderful just about everywhere, while it is famed at the wonderful Hôtellerie Etienne (www.hostellerieetienne.com) in Labastide d’Anjou, about 10km from Castelnaudary, where the chef Eric Rousselot is widely regarded as the master of the dish.

In addition, Basque and Spanish tastes influence the food of southern France, and peppers, spicy sausage and tomatoes are used widely. In addition to the delicious sausages you find here, Bayonne ham is from this region and piperade (peppers, onions, tomatoes, eggs) is a local speciality.

Our delicious confit goose and duck, excellent duck breast, and exquisite foie gras are all traditional, while our cheese includes Roquefort made from ewe’s milk,

Bleu des Causses and Laguiole with cow’s milk, or Rocamadour with goat’s milk.

We eat cassoulet all year round, including in the baking hot summer, when we also love barbecues and picnics on the beach. But what to show to my English friends at appetite HQ? Certainly not a recipe which will tie them to the kitchen when it’s glorious outside, which is how I arrived at our family recipe for raspberry financiers - financier aux framboises. These small French cakes are delicious and done in 35 minutes, leaving you time to enjoy the weather. Bon appetit!

FRENCH FANCIES The little French cakes known as financiers date back to 16th Century Lorraine, where they were made in a convent, though it was not until 1890 that the little cake became renowned, particularly among traders and workers at the stock exchange/ la bourse, hence the term “financiers”.

BON APPETIT!

TR ES BIEN!

EMILY’S FINANCIERS AUX FRAMBOISES

CASTELNAUDARY CASSOULET

Ingredients 100g butter 60g flour, sifted 80g ground almonds (or 40g plus 40g ground hazelnuts) 150g icing sugar, sifted 4 egg whites 12-24 fresh raspberries/ blueberries

SERVES 4 Ingredients 400g white beans 1-1.5 litres best stock 2 confit duck or goose legs cut into 2 pieces each 80g Toulouse sausage cut into 4 finger-length pieces 200g belly, shoulder or hock cut into 4 pieces 100g pork rind

Method Preheat oven to 180C/Gas4.

Prepare your tins - either fairy cake tins lined with paper cases, greased mini-muffin moulds, or silicone financier moulds on a baking tray.

Melt butter in a small pan (standing over it to ensure it doesn't burn) until it foams, separates and then turns a hazelnut brown (beurre noisette). Set aside to cool slightly.

Place the dry ingredients in a mixing bowl and add one egg white at a time, beating in gently with a balloon whisk or electric hand whisk. When the egg whites are incorporated, pour in the beurre noisette in a steady stream while continuing to beat.

Fill cake moulds/papers ¾ full then add one or two raspberries or blueberries. Bake in the oven until the edges are brown.

Fairy cake size will take 25-30 mins, mini-muffins 17-20 mins, and financiers about 20 mins.

You can open the oven to check without risking disaster after about 15 mins. Leave to cool for a few minutes before turning out. Best eaten warm on the day of baking.

Method Soak the dry beans in cold water overnight. Rinse, place in a saucepan and bring to the boil.

Boil for 5 mins, then leave to steep for 30 mins. Strain then cover the beans with stock and cook for at least 1 hour, stirring occasionally.

When cooked, strain the beans, reserving the hot liquor. Place the confit duck or goose legs in a frying pan on a gentle heat until the fat has melted then reserve. Brown the sausage in the duck fat then reserve. Fry the pork until golden.

Line the base of the cassole with the rind pieces, then add half the beans. Put the meat on top and finish with the rest of the beans.

Push the sausages into the beans, leaving the top of the sausages visible, then pour over the hot stock - just enough to cover the beans. You may need to add more during the cooking. Add 1 tbsp duck fat and cook in a preheated oven 150C-160C/Gas2-3 for 2-3 hours. A crust will form and this should be broken several times during the cooking, some say 7 times for good luck. Bring straight to the table from the oven without breaking the crust.

BROTHERHOOD OF MEN There are countless brotherhoods in France like the Grande Confrérie du Cassoulet de Castelnaudary which aim to protect the gastronomic heritage of the country. Predominantly made up of men, there are some 2,000 brotherhoods, or confreries, in the country, each dedicated to a local product, such as cheese, chestnuts, and cassoulet. They wear bright robes and engage in much pomp, and new members must also swear an oath.

Castelnaudary, France

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FOCUS

Beside the seaside This month we take a trip to South Tyneside – home to pretty coastline, renowned fish and chips, ice cream, independent cafés and restaurants

TONEY MINCHELLA Award-winning ice cream company Toney Minchella has four outlets open year-round at South Marine Park, Haven Point, Whitburn Bents Park and at South Promenade in South Shields. As well as serving the everpopular Minchella ice creams, teas and coffees and light snacks, the Grill Bar @ Haven Point offers hot and cold food in full Drive-ins, Diners and Dives style, including Aberdeen Angus burgers, American hot dogs, char-grilled chicken and steak in focaccia bread. Worth a visit rain or shine! www.toneyminchella.co.uk

COLMANS Family-owned and run since 1926, Colmans' award-winning fish and chips are the object of national renown and the highlight of any day trip to South Shields. Regularly voted one of the best chippies in the country, Colmans is well worth a visit on its own – even all the way from appetite HQ in Stocksfield! A regular in compilations of the best chippies and takeaways in the UK, it has appeared in the The Good Food Guide and you’ll often find a queue stretching out the door. Trust us, it’s well worth queueing for!

Colmans, Ocean Road, South Shields, NE33 2JQ tel 0191 456 1202, www.colmansfishandchips.com

COLMANS OF SOUTH SHIELDS, FAMOUS FOR FISH AND CHIPS, FAMILY OWNED AND OPERATED SINCE 1926

Here at Colmans we believe that Fish and Chips are one of the World’s greatest dishes. We take great pride in sourcing only the finest local and seasonal produce and in keeping with tradition that goes back four generations we strive to maintain the quality we have become famous for, and still personally choose our own Fish and Seafood’s from our local fish quays.

We are open every day, during the following times: RESTAURANT: 11am - 6:00pm TAKEAWAY: 11am - 7:00pm Ample free on street parking available outside of Restaurant and car park to the rear. No Reservations taken come along and we will find you a table as soon as we can.

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176-186 Ocean Road, South Shields, NE33 2JQ T: 0191 456 1202 W: colmansfishandchips.com E: info@colmansfishandchips.com

FOCUS

Bistro Situated in the heart of Cleadon Village.

BISTRO ROMANO Bistro Romano opened in 1999 and has since become one of the best-loved restaurants in South Tyneside. Owners Romano and Paolo Minchella started their first restaurant in Seaburn 30 years ago and Bistro Romano offers contemporary Italian and Mediterranean cuisine in a relaxed and friendly atmosphere. From simple Italian pasta and risotto dishes to fish and meat specialities, there’s something for everyone on the menu and the brothers source the best quality ingredients for every dish. Their beef and lamb comes from local farms and the majority of their fish is from sustainable waters.

Bistro Romano, Front Street, Cleadon Village, SR6 7PG tel 0191 519 1747, www.bistroromano.co.uk

From simple Italian pasta and risotto dishes to fish and meat specialities - there is something to tantalise all taste buds.

Gluten free- and dairy-free options are available upon request.

White crisp linen tables are elegantly dressed for a la carte dining for lunch and dinner.

Italian Classics • A la Carte Menu • Lighter Lunches Early Evening Menu • Daily Specials • Sunday Lunches 63 FRONT STREET CLEADON VILLAGE SUNDERLAND SR6 7PG TEL: 0191 519 1747 www.bistroromano.co.uk

VISIT ONE OF THE TONEY MINCHELLA CAFES IN SOUTH SHIELDS All with delightful views, delicious coffee, hot & cold food, breakfast and of course fantastic ice cream!

TONEY MINCHELLA @ Whitburn Bents The Car park Whitburn Bents Road, Whitburn SR6 7NX

TONEY MINCHELLA @ South Promenade The Car Park Sea Road, South Shields NE33 2LD

TONEY MINCHELLA @ The Park, South Marine Park, Beach Road, South Shields NE33 2NN

TONEY MINCHELLA @ Haven Point The Car Park River Drive North Promenade South Shields NE33 2TJ

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BBQ MEAT TREAT!

34 appetitemag.co.uk

BBQ

SIZZLE! BEEF BURGER

The lads and lasses in the kitchen at Close House golf club share their recipes for a perfect summer barbecue – from burgers, sausages and koftas to salsa, raita and favourite marinades.

All we need now is some sunshine!

SPICED LAMB KOFTAS

MAKES 8 Ingredients 3 banana shallots, finely diced 2 cloves garlic, crushed 50g thyme, chopped 50g parsley, chopped 50g sage, chopped 3 tbsp HP brown sauce 500g pork mince 1½kg minced lean beef 1 egg, beaten 60g breadcrumbs salt and pepper

MAKES 20 MINI KOFTAS Ingredients 2 red onions, finely chopped 2 fresh chillies, chopped 3 cloves garlic, chopped 1½kg minced lamb 1 egg, beaten 300g fresh coriander 300g fresh parsley, chopped 3 tbsp mint sauce 1 tbsp ras el hanout 3 tbsp black onion seeds, toasted salt and pepper

Method Place shallots, garlic and herbs in a bowl. Add the brown sauce and mix well. Combine the pork and beef mince and mix well before adding the shallot mix. Add the beaten egg, breadcrumbs and seasoning.

Mix well. Chill for 1hr then mould into patties. Cook on barbecue until browned and cooked through.

Method In a bowl, mix the onion, chilli, garlic, then add lamb mince and combine.

Add the egg and fresh herbs and mix.

Add the mint sauce, ras el hanout and onion seeds, season and mix well. Mould onto sticks approx 2½cm long and chill. Cook on barbecue until browned and cooked through.

LAMB & MINT BURGER

MAKES 6 Ingredients 1 tbsp French mustard 1 tsp smoked paprika 3 cloves garlic, chopped 3 shallots, finely chopped 60g fresh rosemary, chopped 60g fresh mint, chopped 60g fresh parsley, chopped 1½kg minced lamb 1 egg, beaten 200g fine breadcrumbs salt and pepper Method Place the mustard, paprika, garlic, shallots, rosemary, mint and parsley in a bowl. Mix well. Add the minced lamb and egg, breadcrumbs and seasoning, and mix well. Chill for 1hr and mould into patties. Cook on barbecue until browned and thoroughly cooked through.

TOMATO, CUCUMBER AND CORIANDER SALSA

Ingredients 4 tomatoes, de-seeded and chopped 1 cucumber, de-seeded and chopped 1 bunch coriander, roughly chopped 1 red onion, finely chopped 200ml olive oil 30ml white wine vinegar zest of 1 lemon salt and pepper Method Combine all ingredients in a bowl and serve.

MINT RAITA

Ingredients 300ml full fat yogurt 1 cucumber, peeled and chopped ¼ tsp cumin powder ½ tsp sugar dash smoked paprika

1 tsp fresh coriander, chopped salt and pepper Method Whisk the yogurt and add the dry ingredients. Season and serve.

VENISON, BASIL AND SUN BLUSHED TOMATO SAUSAGES

MAKES 15-20 LINKS Ingredients 500g coarse venison mince 250g coarse sausage meat 3tsp garlic powder 50g fresh basil, chopped 250g sun blushed tomatoes, chopped 2 egg yolks 200g fine breadcrumbs Method Combine venison, sausage meat, garlic powder, basil and tomatoes.

Add egg yolks and breadcrumbs.

Form or fill sausage casings. Cook until browned and cooked through.

MANGO MAYONNAISE Ingredients 300g mayo 150g mango chutney 1 tsp onion seeds

Method Combine all ingredients and serve.

GARLIC & HERB MARINADE Ingredients 4 cloves garlic 30g wild garlic leaves (if not available, add 1 more clove garlic) 20g thyme 20g rosemary 40g sea salt 250ml olive oil

Method Blend for 30 seconds, then slowly add olive oil until emulsified.

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35

REVIEW

All at sea

Jane Pikett enjoys a feast of fish at the Fish Shack, Amble

Y

ou know that thing, when you’ve been staring at the menu for a full five minutes and you still can’t make up your mind because, frankly, you just want it all?

That’s how we ended up with a bit of just about everything on the menu at The Fish Shack at the Sea Quest in Amble, where the choice between kipper and horseradish paté, Thai chowder with sticky rice, haddock goujons, and local crab on homemade bread proved too much.

And look at it! Up there, at the top of the page. It was magnificent.

MAGNIFICENT, I tell you!

Mind, co-owner Ruth Charlton, who put it together for us, says she’s made a rod for her own back now because everyone’ll want it.

As for me, I go dreamy just

36 appetitemag.co.uk

thinking about it. There’s a magic about eating seafood yards from the harbour where it was landed a few hours earlier. And The Fish Shack has a magic all of its own, created from a container and an old sea cobble (Sea Quest) just along the harbour from its sister, the fantastic Old Boathouse, where Martin Charlton serves up more catches of the day, chosen straight from the boats.

There’s no standing on ceremony here (yes, you’re fine in your Crocs here, Rosie McGlade) just the exquisitely fresh produce of the sea, served up on tin plates and rough timber tables in what could double up as a fisherman’s hut, and probably does some of the time.

With Nellie, appetite’s canine taste tester awaiting leftovers under the table (yeah, right, Nellie,

not a hope pet...), Van Morrison warbling from the free jukebox in the corner, and the promise of a walk along the beach at Low Hauxley on the agenda, this was one of those blessed days. We’d escaped, you see, two old friends, out for a Saturday afternoon minus kids and husbands who, lovely as they are, would get in the way of us, happily pleasing ourselves.

Ruth, manning the shop while Martin was away doing streetfood at a Scouting for Girls gig up the road in Blyth, where the couple also have The Boathouse at Blyth, was in her element, bringing out more tin plates for other visitors laden with salt and chilli squid, salmon and smoked haddock fishcakes, wonderful steamed mussels in white wine and garlic, hunks of homemade bread and proper fat

chips. Nellie’s eyes were on stalks.

Our eyes were on stalks. If we hadn’t eaten so much (all the plate above, plus a big bowl of chips) we’d have been back later for dinner. Or maybe we’d have popped in at The Old Boathouse, where the razor clams are the best I’ve ever had and the homemade pizza to die for, or at Blyth Boathouse, where my son, then seven, discovered a love of oysters last year (precocious, him?).

Actually, we did leave one thing from our feast - one of those wonderful goujons, crunchy on the outside, succulent on the inside, which Nellie enjoyed as we sat on the beach afterwards. Oh, I do like to be beside the seaside...

Leazes St, Amble, NE65 0AA tel 01665 711 232 www.boathousefoodgroup.co.uk

Battlesteads 6th Beer Fest 190x135.qxp_Layout 1 03/05/2016 15:26 Page 1

Thursday 21st July to Sunday 24th July Over 20 beers, ciders and foreign lagers to try NEW FOR 2016

R 20 VARIETIES OVE

Gin Bar

Selection of 8 fabulous gins Bands include Friday 22nd The Stax Brothers Saturday 23rd (afternoon) The Mudskippers Saturday 23rd (evening) Alive and Kicking

Sel

Admission Thursday evening 6pm until 11pm FREE Friday and Saturday 12noon until 11pm £4 CAMRA members £3 Sunday afternoon 12 noon until the beer runs out FREE

i

Tickets Phone 01434 230209 Online www.battlesteads.com Pay on the day Transport service available from Hexham – Friday night and Saturday afternoon/early evening.

Wark, Hexham, Northumberland NE48 3LS. Tel: (01434) 230 209 Fax: (01434) 230 039 Email: info@battlesteads.com www.battlesteads.com appetitemag.co.uk

37

KITCHEN KIT If it tastes as good as it looks, then it should be in your kitchen!

CRAFTY This’ll take you back to the good old days - Kitchen Craft Living nostalgia cake tin £19.99 at La Cookshop, Milkhope Centre, Berwick Hill Road, Seaton Burn Newcastle NE13 6DA, tel 01670 789 142, www.lacookshop.co.uk

VINTAG E STYLE We love these silver-plated boxed cake forks £24, and pressed glass cake stand £18, at Vintage at the Tower, Hill Street Corbridge, tel 01434 632 186 www.facebook/VintageAtTheTower

TAKE THE BISCUIT Everyone can enjoy these Kent and Fraser gluten-free biscuits in vanilla butter crunch, spicy ginger, lemon butter and choc chip £2.95 at Knitsley Farm Shop, East Knitsley Grange Farm, Knitsley Consett DH8 9EW, tel 01207 592 059, www.knitsleyfarmshop.co.uk

SHI NE ON Get smart with these fabulous Mauviel copper pans, from £59 at Stangers, Brentwood Avenue Jesmond, Newcastle NE2 3DH, tel 0191 281 8563 www.stangerscookshop.co.uk

THE JUIC E Try this Fruitful Durham apple juice £4.25 at Broomhouse Farm, Witton Gilbert DH7 6TR, tel 0191 371 8382 www.broomhousedurham.co.uk

HIC! Relax with this special Vallum Pennine Ale by the excellent Allendale Brewery £3.60 at the shop at Vallum, Military Road East Wallhouses, Newcastle, NE18 0LL tel 01434 672 360, www.vallumfarm.co.uk

BETTER CHE DDAR Enjoy this Godminster organic vintage cheddar, heart cheddar, and oak-smoked cheddar £5.90 each at Daniel Farm, Sled Lane Wylam, tel 01661 853 849 Facebook/danielfarmwylam

CHE ESY DOES IT The Ultimate Cheesemaking Kit gives you mozzarella, ricotta, halloumi, goat’s cheese, Scots crowdie, queso blanco, labneh, and paneer, £35.99 at Corbridge Larder, Hill Street, Corbridge, NE45 5AA tel 01434 632 948, www.corbridgelarder.co.uk

CHICKE N TON IGHT Try this terracotta chicken brick £32.99 at Boda Home, Whitley Rd, Whitley Bay NE26 2NE, tel 07542 244716 www. bodahome.co.uk

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DIPPY! Get saucy with these dipping and marinating sauces in four flavours - piri piri, soy ginger garlic, sweet chilli, and hickory BBQ, 99p each at Just Meat, Pricness Way Low Prudhoe Industrial Estate, Prudhoe NE42 6HD, tel 01661 835 217

KITCHEN KIT CHE ESE PLEASE

COU NTRY LIFE Try this beautiful Portuguese rosemary honey, collected in areas free from pollution and with a light tone and a sweet aroma £16 at Rural Products www.ruralcountry.uk

There’s nothing cheesy about this gorgeous porcelain paddle cheeseboard £13.95 at North Acomb Farmshop Stocksfield, NE43 7UF, tel 01661 843 181, www.northacomb.co.uk

SMOKIN! This Ranoch Smokery venison, chicken terrine, and cold smoked beef comes in at £3.95-£5.25 at Brocksbushes, Styford Roundabout, Stocksfield NE43 7UB, tel 01434 633 100 www.brocksbushes.co.uk

BAR KING… This adorable salt and pepper pug set is £5.99 at Sunnyhills Farmshop, South Rd, Belford NE70 7DP, tel 01668 219 662, www.sunnyhillsfarmshop.co.uk

YOU R ROU ND Share and share alike with this John Rocha lazy susan set £35 at Debenhams www.debenhams.com

SWE ET SENSATIONS

YES CHE F!

Pep up your first (or last) coffee of the day with a shot of one of these syrups in caramel, chocolate, and hazelnut £3.95 at Pumphreys Newcastle and Blaydon, tel 0191 414 4510 www.pumphreys-coffee.co.uk

Cook with expertise and style with this gorgeous Commi Chef casserole, £25 at Corbridge Cookshop, Middle Street Corbridge NE45 5AT tel 01434 632 582 www.corbridgecookshop.co.uk

CONSETT’S FINEST INDEPENDENT DRINKS HOUSE AND EATERY SECRET GARDEN NOW OPEN...

COME DINE AL FRESCO! AFTERNOON TEA AVAILABLE £12.50pp

(booking essential, 24 hours notice required)

FLATBREADS BREAKFAST COLD DRINKS LITE BITES / CAKES / SCONES SANDWICHES SALADS DIRTY FRIES CRAFT BEERS

& CHAMPAGNES HANDMADE COCKTAILS WINES Gluten free/Vegetarian

COFFEE / TEA / CHOCOLATE 26 FRONT STREET, CONSETT DH8 5AQ - TEL: 01207 583318 ALSO AT MADDISON’S ON THE GO, CONSETT LEISURE CENTRE

Vegan options available

OPEN: MON - SAT 9AM-5PM. WE ARE NOW OPEN SUNDAYS 10AM-3PM

www.maddisonsconsett.co.uk

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39

Grainger Market Grainger Street, Newcastle upon Tyne Open: Monday-Saturday 9am-5.30pm fresh fruit and vegetables meat and fish cafés and delicatessen locally sourced foods clothing, hardware and haberdashery and much more For more information please call 0191 211 5542

Email: markets@newcastle.gov.uk www.newcastle.gov.uk

The

Duke of Wellington

Tel: 01661 844446 Newton, Northumberland, NE43 7UL

Situated in the beautiful Tyne Valley AWARD WINNING 5 STAR ACCOMMODATION

Midweek Summer Special Stay 3 nights B & B and get the fourth night FREE (double occupancy only) AWARD WINNING FOOD

“The Welly can give any quality restaurant a run for its money” (Jane Pikett Appetite Magazine)

A la Carte Menu served daily - Lunchtime and Evening Specials Every Wednesday Night - Steak Night - Drink, soup & steak from £35 per couple Excellent Patio area - Dine Al Fresco!

www.thedukeofwellingtoninn.co.uk

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HEALTHY

Deliciously goodforyou O

It’s all very well going on a summer health kick, but what to eat? These recipes from Ella Woodward are a great place to start

h, to be Ella Woodward – darling of the health food movement and a superb cook, she simply glows with health.

Obviously, we can only dream of such health and vitality, but these recipes will help keep us on the right track.

For these recipes, Ella, author of the fab Deliciously Ella series of cook books, has got together with Sevenhills Wholefoods,

which works with farmers around the world. She says: “I add the Sevenhills organic maca powder to my morning smoothie for an energy boost, or some organic hemp protein powder to help my muscles and keep me full if I have just done a work-out. Organic chia seeds work amazingly in energy balls and I sprinkle bee pollen on top of my porridge.”

Yes, she did say bee pollen – and why not? Try these – guilt-free and tasty too. What’s not to like?

All the recipes here use Sevenhills Wholefoods ingredients.

More here: www.sevenhillswholefoods.com

SEEDY QUINOA AND CACAO SLICES (Gluten + dairy free, vegan) MAKES: AROUND 16 SMALL SLICES Ingredients for the base 200g hazelnuts 8 Medjool dates 3 tbsp almond butter 2 tbsp tahini 3 tbsp coconut oil* 25g puffed quinoa 80g golden flax seeds 50g sesame seeds 60g goji berries* 150g chopped dried apricots for the cacao topping 3 tbsp raw cacao powder* 100g cacao butter* 3 tbsp maple syrup 1 tbsp chia seeds* 1 tbsp goji berries* Method Pre-heat oven to 180C/Gas4 and roast hazelnuts for 10 mins, then leave to cool. Start by pitting the dates and add to the food processor with the almond butter, tahini and

coconut oil. Blend for about 5 mins, until a smooth paste forms, then add the mixture to a large mixing bowl. Stir the quinoa puffs, flax seeds, sesame seeds, goji berries and apricots into the date paste and mix until combined.

Line a baking tray with greaseproof paper and press the mixture into the baking tray, making sure it is even and quite firmly packed.

Place in the fridge to set.

For the cacao layer, place the cacao powder, cacao butter and maple syrup in a pan and heat really gently until the three have melted together, don’t boil though. Remove the base layer from the fridge and pour the cacao over the top. Sprinkle with chia seeds and goji berries then return to the fridge for another hour and a half to set.

* From www.sevenhillswholefoods.com

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HEALTHY

ORANGE AND BAOBAB POLENTA CAKE

SERVES: 6-8

(Gluten + dairy free, vegan) Ingredients for the cake 4½ tbsp water 1½ tbsp milled flax seeds 180ml brown rice milk 1½ tsp apple cider vinegar 180ml maple syrup 1½ tsp vanilla powder 270g fine polenta 200g ground almonds 6 tsp arrowroot pinch salt juice of 1½ oranges zest of 1 orange 3 tbsp coconut oil* (melted) 6 tbsp baobab powder* for the drizzle zest 2 oranges juice of 2 oranges 3 tbsp coconut sugar*

the water and flax seeds in a cup and leave to the side for 15 mins until a gel forms. Mix the brown rice milk with the apple cider vinegar.

In a large mixing bowl combine the maple syrup, vanilla powder, polenta, ground almonds, arrowroot, salt, orange juice, orange zest, coconut oil and baobab. Stir until all ingredients are thoroughly mixed then add in the milk and apple cider vinegar, and the flax seed/ water gel.

Stir before spooning into a silicon cake tin. Bake for 35 mins, until turning golden brown. While the cake cooks, make the orange drizzle by gently heating the orange juice, orange zest and coconut sugar until a thin syrup forms.

Remove cooked cake from the Method oven and let it cool for 20 mins Preheat oven to 180C/Gas4. Mix before drizzling over the syrup.

* From www.sevenhillswholefoods.com

HONEY AND LEMON BARS Ingredients 1 tbsp coconut oil* 2 tbsp raw runny honey juice of ½ a lemon 1 tbsp almond butter (we used Meridian) 6 medjool dates 110g oats 2 tbsp chia seeds* 2 tbsp bee pollen* zest of ½ lemon pinch salt 70g cashews Method Melt the coconut oil, honey, lemon juice and almond butter in a pan over a gentle heat.

Pit the dates and blend in a food processor until a sticky paste forms.

Put oats, chia seeds, bee pollen, lemon zest and salt in a large bowl and mix before adding the date

MAKES: 6 BARS OR 12 SQUARES paste from the food processor.

Add the cashews to the food processor and pulse until roughly chopped, then add to the rest of the ingredients in the bowl. When the dry ingredients and date puree are totally mixed, pour over the melted coconut oil, almond butter, lemon juice, honey and stir until the mixture is covered.

Line a baking tray with greaseproof paper, spoon in the mixture and press down evenly. Place in the fridge for about 2 hours to set. Cut into squares or slices before serving.

* From www.

sevenhillswholefoods.com

Six weeks Summer fun OF

at Morpeth Markets every Wednesday from July 27th to August 31st!

Great ts: en FREE evusic,

Come and join us over the kids holidays...

live m g, animals aintin more. p face uch d n a m 21 stalls e v a h h We eek wit every wproduce. fresh

The Morpeth Market is located in the Market Place in the heart of Morpeth. For more information on Morpeth Markets please contact Markets Manager Neil Brown at neil.brown@northumberland.gov.uk or 07713115204

www.moreinmorpeth.co.uk

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@moreinmorpeth

/moreinmorpeth #morpethmarkets

Morpeth Town Council

More in...

market

HEALTHY

SALTED MACA FUDGE

MAKES: AROUND 16 SERVINGS (Gluten + dairy free, vegan) Ingredients 200g cashew nuts 1 tsp vanilla powder 6 Medjool dates 2 tbsp maca* 3 tbsp coconut sugar* 2 tbsp tahini Pinch of salt Method Preheat oven to 200C/Gas6.

Spread cashews on a baking tray and cook for 10 mins until golden brown. Leave to cool.

Place in a powerful food processor with the vanilla powder and blend for 10 mins, until smooth and creamy. Remove stones from dates, then add maca, coconut sugar, tahini and dates to the food processor and blend for 5 mins until the dates are completely broken down. Spoon the mixture into a silicon baking tray, sprinkle with salt and place in the freezer for 2 hours to firm up. Store in the freezer and take out 30 mins before serving to soften.

* From www.sevenhillswholefoods.com

CACAO & PEANUT BUTTER BREAKFAST BALLS (Gluten + dairy free, vegan) Ingredients 10 medjool dates ½ cup water 2 tbsp coconut oil* 2 tbsp peanut butter (we used Meridian) 100g oats 2 tbsp raw cacao powder* 3 tbsp chia seeds* 4 tbsp hemp protein powder* 2 tbsp flax seeds* 35g raisins 40g brown rice puffs

MAKES 16 BALLS

Method Pit dates and add to a saucepan with ½ cup water. Gently heat, mashing dates until a thick paste forms. Stir in coconut oil and peanut butter and stir continuously over a low heat until fully combined.

Pour mixture into a large mixing bowl and add the oats, cacao, chia, hemp powder, flax seeds, raisins and brown rice puffs and mix well.

Roll into 16 ping pong-sized balls and set in the fridge for an hour.

* From www.sevenhillswholefoods.com

Coffee Bar and Mediterranean Grill House

Michelangelos Sister Restaurant

EXCITING NEW MENU * EARLY BIRD SPECIAL *

ONLY £7.95 3 COURSES MONDAY - SATURDAY TILL 7PM

OPEN : Monday - Saturday from 10am | Closed Sunday Parsons Drive, Ryton NE40 3RA – Tel: 0191 4136444 – Visit us on facebook appetitemag.co.uk

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HAWTHORNS CELEBRATES Hawthorns brasserie at Crowne Plaza Newcastle launched a new menu and unveiled its summer terrace with invited guests. Designed by executive chef Chris Wood the menu is a celebration of great modern cooking and the regional larder, featuring produce from the fields of Northumberland, Durham and Yorkshire and the seas off the Northumbrian coastline.

Hawthorns Brasserie, Crowne Plaza Hotel, Forth St, Newcastle NE1 3SA, tel 0191 562 3333 www.hawthorns-ncl.com

DINE BY THE TYNE Dine by the Tyne brought the sky table to the Gateshead quays, creating a unique restaurant in the sky 100ft in the air.

Over the course of 36 total flights, diners were treated to views of Newcastle and Gateshead with food from the kitchens of Peace and Loaf, Sachins, Omni, River Beat, Redhouse, Staith House, Hawthorns, Marco Pierre White’s, Browns and the Gin Bar.

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DINING OUT BLACKFRIARS RESTAURANT

Blackfriars serves a locally inspired menu which earned the restaurant the title Taste of England at the North East England Tourism Awards. The restaurant is located within a 13th Century medieval friary and serves an excellent value lunch and early dinner of two courses for £15 or three for £18 as well as an à la carte menu. They also serve a great Sunday lunch. On the Summer menu you’ll find dishes such as Isle of Sky Langoustine with squid ink risotto balls, Barbary Duck

breast with truffled Linguine and summer pudding with macerated summer berries and clotted cream.

Blackfriars’adjacent Banquet Hall and Workshop also stage corporate and private events like their Little Monks Cookery School on 26-28 July, Cookery for Beginners workshop on 17 September and Medieval Banquet on 23 September. The Blackfriars team recently opened a new restaurant on Whitley Bay’s sea front called Hinnies, serving Geordie Comfort Food.

LOCATION: Friars Street, Newcastle, NE1 4XN tel 0191 261 5945, www.blackfriarsrestaurant.co.uk

DABBAWAL

ESLINGTON VILLA

Dabbawal, winner of the Best Casual Dining Restaurant in the British Curry Awards 2015, brings the streets of Mumbai to its two Newcastle kitchens with street food ranging from beautifully balanced chaats to roomali wraps and unique tapas-style plates for sharing. The Chef’s Surprise Menu is a fabulous feast for just £21pp, while early bird and pre-theatre menus are just £12pp for two courses. Want to spice up lunch in the city? Pop in or order to takeaway noon-2.30pm.

Eslington Villa has an excellent reputation for food and is the perfect place for your next celebration. The private dining room has recently been given a new look and with its private bar, can be booked exclusively for a sit-down meal or a more informal buffet and entertainment. The kitchen team lead by Head Chef Jamie Walsh can tailor menus to suit any occasion.

LOCATION: 69-75 High Bridge Newcastle, NE1 6BX, tel 0191 232 5133, and at Brentwood Mews Jesmond, NE2 3DG, tel 0191 281 3434, www.dabbawal.com

LOCATION: 8 Station Road Low Fell, Gatehead, NE9 6DR tel 0191 487 6017 www.eslingtonvilla.co.uk

For further details or to discuss an event call us on 0191 487 6017

THE GLASS YARD AT NATIONAL GLASS CENTRE

MCKENNAS

MICHELANGELO’S

UNO’S TRATTORIA

The Glass Yard combines a delicious, regionally inspired menu with a cutting edge décor, making it the perfect spot for the discerning diner. Using only the finest, freshest ingredients locally sourced and prepared with passion. Floor-to-ceiling windows create a light and airy feel, which adds to the stylish yet relaxed ambience. Open daily for breakfast, lunch, afternoon tea and Sunday lunch. National Glass Centre is also available to hire for your own private events.

Far more than a theatre bar, McKenna’s serves a wide selection of tapas, weekly changing specials, tried and tested classics and gourmet sandwiches. McKenna’s also caters for a range of events in a beautiful location in the heart of the historic university campus.

A family-run business, McKenna’s has a strong team of chefs and bar staff who are passionate about good food and make your visit a memorable one.

Visit the website for opening times.

The team at Michelangelo’s pride themselves on the friendly atmosphere in all three of their restaurants. In addition to the à la carte menu, the popular Happy Hour menu is served noon-7pm Mon-Sat and all day Sunday, featuring one course for £4.95, two courses for £5.95, and three courses for £6.95. New dishes have recently been added to the menu, and all the food is freshly made and inspired by traditional family recipes. La Taverna at Ryton also offers tapas and real ales.

Uno’s is a family-run restaurant which has been serving traditional Italian food since 1989. There are daily blackboard specials, a lunch special menu and early evening menus to compliment the a la carte pizza and pasta menu.

Lunch special menu Mon-Fri 12pm4pm, early evening menu Mon-Thu 4pm-7.30pm. Open Sun 12pm10pm, Mon-Thu 12pm-10.30pm, Fri & Sat 12pm-11pm. Happy Hour Pasta/Pizza £5.55 (excluding select dishes) Mon-Fri 12pm-7pm Sat 12pm-5pm

LOCATION: Ryton, 0191 413 2921 • Dipton, 01207 571 040 www.michelangelohotel.co.uk

LOCATION: 18 Sandhill, Quayside, Newcastle, NE1 3AF Tel: 0191 261 5264 www.unotrattoria.co.uk

LOCATION: Liberty Way, Sunderland SR6 0GL, tel 0191 515 5555 www.nationalglasscentre.com/ theglassyard

LOCATION: McKenna’s at Northern Stage, Barras Bridge Newcastle, NE1 7RH www.mckennasat northernstage.co.uk

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ALL ABOUT EVE

MATTHEW TOMKINSON’S SWEET EVE STRAWBERRY DESSERT SERVES 4 INGREDIENTS

cut out and save

for the stock sugar syrup 150g caster sugar 150ml water for the strawberry sorbet 400g Sweet Eve strawberries, puréed 1 lemon, juiced for the bergamot cream 85ml double cream 50g caster sugar ½ lemon, juiced and zest cut into strips 1 bronze gelatine leaf, soaked in water bergamot essence to taste for the strawberry jelly 250g Sweet Eve strawberries, hulled ¼ lemon, juiced and zest cut into strips 1 sprig fresh thyme 10g fructose sugar 2 gelatine leaves, bronze for the white chocolate crumble White chocolate crumble 200g feuilletine 200g white chocolate to serve 400g Sweet Eve strawberries 250g English raspberries

METHOD

For the stock sugar syrup, heat the sugar and water in a small saucepan. Bring to boil, take off the heat and leave to cool.

For the sorbet, mix the strawberries, 85ml of the stock syrup and the lemon together.

Churn in an ice cream machine until firm, then freeze until ready to use.

For the bergamot cream, bring the sugar, cream, lemon juice and zest to the boil in a pan, add the gelatine then pass through a fine sieve. Stir in the bergamot and pour into bowls, then place in the fridge to set.

For the strawberry jelly, put 40ml of the stock sugar syrup and all the ingredients apart from the gelatine in a bowl and cover with cling film. Place over a pan of simmering water and cook gently for 1 hour. In another bowl, soak the gelatine.

After passing through a sieve add the soaked and drained gelatine. Pour onto the set bergamot cream to form a thin layer and return to fridge to set.

For the crumble mix, melt the chocolate in a heatproof bowl over barely simmering water. Stir together the feuilletine and melted chocolate, leave to set and break into crumbs.

To serve, take the bowls out of the fridge and top each with a scoop of sorbet, a sprinkle of the crumble and a garnish of fresh fruit.

Courtesy of Great British Chefs www.greatbritishchefs.com

The next appetite is out in August. In the meantime, visit us at www.appetitemag.co.uk

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Street food, wraps, express thalis and grills - fresh, fast and fabulous

Share 3 tapas for £13 or 5 tapas for £20 69-75 High Bridge, Newcastle, NE1 6BX. Telephone: 0191 2325133 Email: highbridge@dabbawal.com 1 Brentwood Mews, Jesmond, NE2 3DG. Telephone: 0191 2813434 Email: jesmond@dabbawal.com

www.dabbawal.com WINNER of the UK’s Best Casual Dining Restaurant at the British Curry Awards 2015 Recommended by The Sunday Times, The Guardian, Harden’s Guide, Buzzfeed

VISIT THE FOOD HALL AT FENWICK NEWCASTLE TO DISCOVER WORLD-CLASS DINING AND RETAIL EXPERIENCES Dine in style in one of our contemporary restaurant spaces, which include Mediterranean inspired restaurant and bar Fuego, bakery-patisserie-cafĂŠ Mason & Rye and two ventures from prominent North East restauranteur Terry Laybourne: seafood bar and fishmonger Saltwater Fish Company and Asian kitchen Ko Sai.

Northumberland Street, Newcastle upon Tyne NE99 1AR Telephone: 0191 232 5100 www.fenwick.co.uk

Our renowned delicatessen showcases the very best regional produce from the likes of Blagdon Farm, Doddington Dairy, Wylam Brewery, Ouseburn Coffee Company and The Naked Deli, alongside artisan brands from across the world, many of which are exclusive to Fenwick.