Breakfast menu served 7am-9am
All served on handmade sourdough £4
Mushrooms, Pancetta, spinach, poached egg, Parmesan
Nut butter, banana, coconut, shaved chocolate
Avocado, seasoned heirloom tomato, spring onion and herb salsa
Breakfast wrap £4
Build your own 3 egg omelette £4
Toasted oats, yoghurt, marinated berries, spiced pears and honey £3
Brioche French toast, bacon, maple syrup and banana £4
Protein snacks £1
Porridge, honey, berries and nuts £3
Lunch served 11.30am-2.45pm
Build your own sandwich served on Ciabatta, Pitta, sourdough, tortilla wrap £3
Choose from
Ham, pork, chicken, beef, goats cheese, stilton, Feta, cheddar, brie
Black pudding, sundried tomato, chutney, hummus, slow, tomato, cucumber
Onion, beetroot, lettuce, mayonnaise, roast vegetables, olives, pesto and much more
Build your own salad box
Select your own salad from our fresh daily salad counter £4
Add meat, fish or cheese £4.50
Choose from our specials menu
Changes daily and is posted on social media, dishes start at £4.50
Smoothies, protein shakes £2.50
Lavazza fresh ground coffee from £1.80
Freshly baked bread available, please ask for details
Delivery available Monday-Friday 11.45am-1.45pm
Call 07766731365 for orders
The Urban Terrace Kitchen cookery school
#tutkdelicatessen
Wednesday 6 February 2019
Friday 14 October 2016
The Urban Terrace Kitchen Delicatessen.
Please visit the Urban Terrace Kitchen Delicatessen.
Find us now on Facebook.
Our new business has now been launched @ No3 St Luke's Terrace, Sunderland SR4 6NQ. thanks for your support.
Please call Michael for more details 07766731365.
The blog will continue to be developed, we will share more posts in the very near future.
Find us now on Facebook.
Our new business has now been launched @ No3 St Luke's Terrace, Sunderland SR4 6NQ. thanks for your support.
Please call Michael for more details 07766731365.
The blog will continue to be developed, we will share more posts in the very near future.
Sunday 24 July 2016
Recipe: Sweet basil crème brulée
Serves
four
One pint double cream
The time to produce the hard caramel topping is within an hour of serving. If you do it too far in advance the sugar disk can absorb moisture from the air and soften. I’ve got three different ways of producing the disk.
The traditional but least easy way is to pre-heat the grill until very hot, sprinkle the top of each brulée with demerara sugar and place the ramekin close to the heat until the sugar melts. However, it’s not an exact science with a domestic grill and if it’s not hot enough you can end up cooking the custard underneath before the sugar melts.
In restaurants, a blow torch is the common way to melt the sugar. They can be bought from hardware shops and there are even ones designed specifically for the kitchen. But the ramekin needs tipping as you melt the sugar to ensure it runs evenly over the custard so be very careful of your fingers – and with the blow torch in general!
One easy method I’ve tried is to gently heat the sugar in a heavy pan until it melts, tipping the pan a bit to combine it all. It’ll take ten or fifteen minutes but once melted, immediately pour it on top of the brulées. It will harden in a few minutes and will produce that perfect hard disk on top of the cold, creamy custard. To clean the pan, boil up some water in it until the remaining melted sugar dissolves.
One pint double cream
Four
egg yokes
One
to two tablespoons of caster sugar – depending on how sweet you wish it
A
handful of washed fresh basil leaves and stalks
Some
demerara sugar for the topping
The
first part can be done a few hours before the meal or even the day before.
Place the cream and basil leaves in a saucepan and slowly bring to boiling
point. Whilst it’s heating, in a bowl whisk the egg yokes and caster sugar
together until they go a pale cream colour. Using a stick blender (or poring it
into a food processor) blitz the basil leaves into the hot cream then strain
through a fine sieve. Pour back into the pan, continue heating and as it comes
to the boil, pour onto the egg and sugar mixture, whisking all the time. Pour
this mixture back into the saucepan and, turning the heat down very low, stir
continuously, getting into all the corners, until it begins to thicken. This
tells you that the egg yolks are staring to cook. Too much and they’ll start to
scramble so if you feel that the mixture is getting too hot, remove it from the
heat and continue stirring. Once it’s definitely thickening into a custard,
pour into four ramekins – or more if they’re small – leaving room at the top
for the sugar disk. Cover the ramekins, allow to cool and chill them in the
refrigerator.
The time to produce the hard caramel topping is within an hour of serving. If you do it too far in advance the sugar disk can absorb moisture from the air and soften. I’ve got three different ways of producing the disk.
The traditional but least easy way is to pre-heat the grill until very hot, sprinkle the top of each brulée with demerara sugar and place the ramekin close to the heat until the sugar melts. However, it’s not an exact science with a domestic grill and if it’s not hot enough you can end up cooking the custard underneath before the sugar melts.
In restaurants, a blow torch is the common way to melt the sugar. They can be bought from hardware shops and there are even ones designed specifically for the kitchen. But the ramekin needs tipping as you melt the sugar to ensure it runs evenly over the custard so be very careful of your fingers – and with the blow torch in general!
One easy method I’ve tried is to gently heat the sugar in a heavy pan until it melts, tipping the pan a bit to combine it all. It’ll take ten or fifteen minutes but once melted, immediately pour it on top of the brulées. It will harden in a few minutes and will produce that perfect hard disk on top of the cold, creamy custard. To clean the pan, boil up some water in it until the remaining melted sugar dissolves.
Recipe: Crème fraiche risotto with North Shields smoked haddock And walnut shot
For the risotto
150g Organic Arborio rice
Half a Organic red onion diced
1x tbls Organic crème fraiche
360ml Fish stock
Seasoning
60g Butter
8 basil leaves
1 spring onion
For the smoked
haddock
200g North Shields smoked
1x North Sea crab
claw cooked
1x pint Organic full fat milk
Seasoning
For the walnut
shot
30g Walnuts roasted and skin removed
2 tbls Olive oil
Tsp Citrus mustard
1 shot Whiskey
Tsp Nut oil
4tbl cream
For the walnut
shot
Grate the walnut on a fine grater
Mix the mustard, oil and whiskey
Add the walnuts to the dressing at the last minute
For the risotto
Pan fry the red onion in half the butter until tender
Add the Arborio rice and stir for 1 minute
Pour over the fish stock and stir continuously until
rice softens
Adjust the seasoning
When the Arborio is tender add the crème fraiche and
remove from heat
For the haddock
Pour the milk into a pan and heat slowly
Season the milk with sea salt
Poach the haddock in the milk for 3 minutes
Remove from milk and drain
To serve
Place a 4” metal ring on to the service dish
Build up the risotto and haddock until the ring is
full
Pour the dressing into a shot glass
Garnish the risotto with the wild rocket and finish
with the crab claw.
Recipe: Baked lamb with a rose petal crust
Serves two
Two 200g pieces of rolled saddle of lamb or fillet
or two decent size lamb chops
A heaped teaspoon of dried rose petals
One slice of slightly stale bread
A handful of chopped pancetta
One medium leek – cleaned and chopped
Potatoes – enough for two, peeled, boiled and kept
warm
A glass of red wine
A glass of good beef stock
A little olive oil and butter for frying
Salt and freshly ground black pepper
Preheat the oven to 210°C (gas mark 7)
Blitz the bread and rose petals together in a food
processor or liquidiser until you have a fine crumb. Pour onto a plate and roll
or press the lamb into it until coated all over.
Heat a frying pan (preferably oven-proof if you
have it) and melt a knob of butter with a little olive oil. Seal the lamb on
all sides and then place in the oven for around 15 minutes, possibly a couple
of minutes fewer for chops. Remove and allow to rest while kept warm.
While the lamb’s cooking, heat another frying pan
but don’t add any oil or butter. Add the pancetta to it and, once oil starts to
ooze out, add the chopped leek and sauté the whole mixture until the leek’s
soft.
Mash the potato and mix in the pancetta and leek
mix. Taste and adjust the seasoning.
Pour the wine into a medium saucepan and bring to
the boil. Reduce by half over a high heat and add the beef stock. Reduce by
around two thirds until you have just two or three tablespoonfuls of intense
tasting liquid.
To serve, place the pancetta and leek mash on the
centre of warmed serving plates. Slice the lamb (or leave whole if chops),
place on the top of the mash and drizzle the red wine reduction around.
Recipe: Slow baked mutton
One leg of mutton around 2½ kg
A good handful of chopped fresh rosemary and thyme
Two packets of butter - softened
500ml red wine
250ml of water
Olive oil for sealing
A handful of fresh parsley - chopped
Salt and freshly ground black pepper
For the cassoulet:
One handful of chopped leek
One handful of chopped spring onion
A few torn basil leaves
One handful of sliced mushrooms
One handful of roughly chopped sun-dried tomatoes
One handful of haricot beans – soaked over night if dried
½ red onion, sliced
Pre-heat the oven to 160°C (gas mark 3).
The idea here is that the mutton is steamed gently in a
foil-covered roasting tin. First heat the roasting tin and add a little olive
oil. When hot, seal the leg of mutton on all sides to give a little colour.
Remove from the heat and, using your hands, smear all the butter over the meat.
It seems a lot of butter but it’s important for the finished dish. Sprinkle the
chopped herbs over and season with pepper. Sprinkle a little salt if the butter
was unsalted.
Add the wine and water to the tin, cover loosely, but well sealed,
with foil and bake in the oven for around three hours. Remove from the oven and
drain off the liquid into a bowl. Place the foil back onto the meat and a tea
towel on top to keep warm while it rests.
Using a ladle, remove most of the fat from the liquid in the bowl
to leave a stock for the cassoulet. Heat a large frying pan or saucepan, add a
little olive oil and sauté all the cassoulet ingredients for a couple of
minutes. Add around 350ml of stock from the bowl and simmer for a few minutes
but don’t overcook. Taste and add seasoning as necessary.
To serve, carve
some mutton in thick slices. Place some of the cassoulet onto warmed serving
dishes or bowls, lay the mutton on top and sprinkle with a little chopped
parsley.
Recipe: Ravioli of goats cheese
serves two
For the ravioli:
A few sheets of pasta – enough to make eight 4”
circles. You could use dried lasagne sheets or these days there is often fresh
pasta available.
100gm goats cheese – crumbled
12 sunblushed tomatoes – chopped
150gm wild mushrooms – sliced
6 spring onions – chopped
One red onion – finely diced
A handful of chopped fresh parsley and basil
One egg – beaten
For the accompanying ragout:
1 red onion – finely diced
6 spring onions – chopped
200gm wild mushrooms – chopped
One carrot – very thinly sliced on the angle
One stick of celery - very thinly sliced on the
angle
100ml double cream
Salt and freshly ground black pepper
Blanch the pasta sheets in boiling water until
pliable, drain and allow to cool. In a medium saucepan, sauté the mushrooms,
sunblushed tomatoes, spring onions, and red onion in a little olive oil until
soft. Add the goats cheese to make a paste and add the chopped herbs. Taste to
adjust the seasoning but it may not need salt due to the cheese.
Using a sharp knife, cut out eight 4” circular
shapes. Put four of the sheets on a work surface and place a quarter of the
filling mixture on each allowing approximately ¼” of an inch around the edge
for sealing the top on. With a pastry brush or your finger, wash some beaten
egg around the edge of each and place another pasta round on top. Seal the
edges and, if you wish, use something like a fork handle or even your finger to
flute them.
To make the accompanying ragout, sauté all the
ingredients except the mushrooms and cream until soft. Then add the mushrooms
and cream, reduce until it thickens a little and adjust the seasoning.
Whilst it’s cooking, bring a large pan of salted
water to a simmer, gently lower the ravioli into it and cook until the pasta is
tender. To test, remove one and cut a little off the edge to see if it’s ready.
Fresh pasta will take around four minutes whilst previously dried pasta a few
minutes longer.
Drain the ravioli and serve on warm plates on and
alongside the ragout, possible with a few dressed salad leaves for contrast of
taste, colour and texture.
Recipe: Lobster with samphire and chive cream
One lobster – boiled, halved and cleaned
as described earlier
One large handful of chopped spring
onions
One handful of samphire
One handful of finely chopped chives
Two shallots – peeled and finely chopped
One glass of white wine
One cup of double cream
One pinch of saffron
A knob of butter
Salt and freshly ground black pepper
A little sunflower oil
Serves two as a main course.
Preheat oven to 220°C
(gas mark 7).
Place a large frying pan onto heat. Add
a little oil and place the lobster halves flesh-side down to colour for a
couple of minutes. Turn over, sprinkle with a little salt and black pepper,
remove to a roasting tin and place in the oven for five to eight minutes.
Place the pan back on the heat and add
the shallots allowing them to sauté for a couple of minutes. Add the wine,
saffron, cream and butter. Bring to the boil and simmer for a few more minutes.
Add the spring onions, samphire and chives and you’ll end up with a vibrant
yellow sauce speckled with green.
To serve, place the lobster halves
on warm plates and spoon the sauce over
and around.
Recipe: Poussin with mushrooms on spring onion tagliatelle
Poussin,
also known as spring chicken, are young chickens bred for their flavour and
texture rather than weight and size. It’s funny really but I know hardly
anybody who’s cooked poussin at home. But there’s every reason to do it because
they’re nature’s own single portion and they’re doddle to cook. At the
simplest, brush with olive oil, sprinkle with freshly ground black pepper and
Malden sea salt and roast at 200°C (gas mark 6) for 20
to 30 minutes, checking the juices are clear in the normal way. Allow to rest
for a few minutes before serving and you have a stunning dish. And on the
subject of locally sourced produce, they’re available here in the North East.
To serve two
Two poussin
A couple of handfuls of chestnut
mushrooms – roughly chopped
A couple of handfuls of chopped spring
onions
Two shallots – chopped
One clove of garlic – crushed
Six baby vine tomatoes
Two handfuls of fresh tagliatelle egg
pasta (or part-cooked and drained dried pasta)
A few basil leaves - torn
Two small glasses of white wine
One small carton of double cream
Olive oil
Butter
Malden
sea salt
Freshly ground black pepper
Pre heat the oven to 200°C
(gas mark 6). Seal the poussin in a little olive oil, season with salt and pepper,
place a knob of butter on top of each, pour in one glass of white wine and
place in the oven for 20 to 30 minutes or until the juices run clear.
Meanwhile, in a large saucepan over a
reasonably high heat, sauté the shallot, mushrooms, garlic and tomatoes in a
little olive oil until there’s a little colour but don’t allow the garlic to
burn. Add the remaining wine and the pasta, cover and cook for 2 to 3 minutes
until the pasta is al dente.
Add the basil and cream, reheat and
adjust the seasoning. To serve, pile the pasta on warm plates, place the
poussin on top and spoon the sauce over and around.
Recipe: Northumbrian beef with gnocchi and a wild rocket salad
To serve two
2 fillets of local beef
2 handfuls of gnocchi
2 handfuls of rocket
2oz chestnut or button mushrooms - sliced
1 onion – peeled and sliced
2 tablespoonfuls of peppercorns – lightly crushed
1 glass of white wine
One tablespoon of pesto let down with a couple of tablespoons of olive
oil
Seasoning
Cooking oil and butter for frying
Preheat the oven to 200°C (gas mark 6).
Place the crushed peppercorns on a plate and press the fillets into
them to produce a layer of peppercorns on both sides of the meat. Add a little
cooking oil to a hot frying pan, seal the meat on all sides and place in the
oven for around 20 minutes for a medium steak. Remove and allow to rest for a
few minutes.
Meanwhile, in a saucepan sauté the onion and mushrooms in a little oil
and butter until soft. Add the gnocchi and the white wine, cover with a lid and
cook for a few minutes until the gnocchi is cooked (for exact timings see the
packet the gnocchi came in).
Remove the lid, add the rocket and one tablespoon of the pesto mix,
stirring gently. Taste and adjust the seasoning if necessary. Spoon this
gnocchi salad on to two warmed plates, place the meat on top and drizzle a
little more of the pesto around.
Recipe: Barbequed sardines with herb and garlic butter
To serve four.
20 small fresh sardines, cleaned
4 tablespoons olive oil, plus extra for oiling the grill
Salt and freshly ground black pepper
For the herb and garlic butter:
125g butter
One tablespoon of fresh tarragon or rosemary - finely
chopped
One tablespoon chives - finely chopped
One tablespoon parsley - finely chopped
One garlic clove – finely chopped
¼ teaspoon salt
Pinch of freshly ground black pepper
To prepare the herb butter, beat the butter until soft and
thoroughly mix in all the other ingredients. Using wet hands, shape into a
roll, wrap in foil and chill in the fridge until needed.
When you’re ready to cook, brush the fish with the oil and
season with salt and pepper. Place them on a well-oiled grill and cook them
over a high heat for three to four minutes each side. Serve them with slices of
the herb and garlic butter.
Recipe: White chocolate and raspberry trifle
175g white chocolate – broken into small pieces
Two egg yolks
25g granulated sugar
150ml milk
85g double cream
2½ tablespoons of icing sugar
Sponge – enough for the bottom of four wine
glasses
Raspberry jam
225g raspberries
Two tablespoons Crème de Menthe
A little fresh mint
In a bowl, cream the egg yolks and granulated
sugar with a wooden spoon until thick and creamy. Pour the milk and cream into
a heavy-based pan and gently bring to the boil. Remove from the heat and
immediately pour it over the egg and sugar mixture, whisking until it thickens
a bit and coats the back of a spoon. If it doesn’t thicken, return it to the
pan and place over a gentle heat whisking all the time until it does but be
careful that the eggs don’t scramble. Add the white chocolate and allow the
mixture to cool, covering with some sprinkled icing sugar and cling film to
prevent a skin forming.
Spread the sponge generously with jam and place in
the bottom of four wine glasses. Then divide the Crème de Menthe and
raspberries between them. Keep a few berries to decorate the completed dessert.
Pour the white chocolate custard over the
raspberries and sponge and put the glasses in the fridge for an hour or so to
allow to set.
To serve, decorate with the remaining raspberries,
some sprinkled icing sugar and fresh mint.
Recipe: King prawns
King
prawns with apple chutney
To
serve two
Six
raw king prawns – available fresh or frozen
One
red chilli – seeded (if you wish to reduce the heat) and diced
One
red onion – diced
Two
cloves of garlic – crushed
One
red pepper – seeded and diced
One
red apple – diced
The
zest and juice of one lime
One
tablespoon of brown sugar
One
tablespoon of golden syrup
A
few leaves of fresh basil – torn
A
small handful of fresh coriander
Two
handfuls of rocket leaves
100g
plain flour (optional)
To
make the apple chutney, place a thick-bottomed pan on the stove and heat as hot
as you dare. Put a small amount of cooking oil into the pan and fry the chilli,
onion, garlic, red pepper and apple until evenly coloured – it won't take long.
Add the lime juice and zest and golden syrup, reducing until a marmalade
consistency is achieved. Then, still over the heat, add the sugar, stir and add
the basil and coriander at the last moment. Remove from the heat and it can be
served hot, cold or even chilled.
Peel
the prawns and, with a sharp knife, remove the black vein that runs along the
back of each. Wash the prawns under cold water and dry.
The prawns can then be pan-fried or deep-fired tempura
style. To pan-fry, heat a little olive oil in a frying pan and fry until pink.
To deep fry, mix ice cold water into the flour until you have a consistency
that will coat the back of a spoon. Don't worry if it's slightly lumpy. Dust
the prawns with flour, dip them in the batter and deep fry until they float in
the oil. Remove, drain and serve on the rocket leaves with the chutney.
Recipe: Lemongrass and chilli soup
serves
six
Two
tablespoons of olive oil
Four shallots - finely chopped
Two storks of lemongrass - finely chopped
Two cloves of garlic - crushed
One litre of chicken stock
250ml double cream
One small red chilli - deseeded and finely chopped
A little basil for garnish - chopped (optional)
Four shallots - finely chopped
Two storks of lemongrass - finely chopped
Two cloves of garlic - crushed
One litre of chicken stock
250ml double cream
One small red chilli - deseeded and finely chopped
A little basil for garnish - chopped (optional)
Heat a
large saucepan and add the olive oil. Add the shallots, lemongrass and garlic
and very gently sweat until they are soft but do not allow to brown. Pour the
stock into the pan, raise the heat and bring to the boil. Using a liquidizer,
food processor or stick blender, blitz the soup until smooth and return to the
cleaned pan. Add the cream and chilli and simmer for five minutes. Check the
seasoning and serve in warmed dishes with the basil sprinkled on top if using.
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