JournalLive - North East Taste

Find & review restaurants in Newcastle on LocalMole

Recipe: Bulgur wheat, broad bean and asparagus salad May 25 2012

THIS is an inexpensive way to feed a crowd so would be perfect for a Jubilee party, especially as it can be prepared in advance. For a smaller number, halve the ingredients. A little goes a long way.Read

Recipe: English Asparagus, Quail Eggs and Heritage Potato Salad May 18 2012

THERE are few topics that get people so hot under the collar than the great British weather.Read

Recipe: Panna cotta May 11 2012

THIS is a nice, fresh spring-like pudding which is unbelievably easy to make. In fact it looks as though none other than a Michelin chef has made it, but is actually one of the easiest puddings I know. So a good one for impressing your family and friends!Read

Recipe: Line-caught halibut, wild garlic mash, white beans, tomato & chorizo May 11 2012

4 x 140g chunky line-caught halibut portionsRead

Recipe: Spring risotto May 04 2012

PEOPLE don’t tend to think of mushroom picking as a spring activity. Blame John Keats. He was the one who wrote about the “season of mists and mellow fruitfulness, close bosom-friend of the maturing sun”.Read

Recipe: Nicola Wakeling's macaroons Apr 27 2012

EVER since the most beautifully presented box of French macaroons arrived through the post as a thank-you present from a kind friend, I have been having a love affair with these delicacies.Read

Recipe: Charred chorizo with roasted peppers and picada Apr 20 2012

THIS will be on the menu at the May 9 Northumbrian Tapas night at David K @ Cafe K.Read

Recipe: Omelette Arnold Bennett Apr 13 2012

AT last winter is casting its chilly embrace aside. Spring has arrived, the sun is out, the birds are making their nests, singing and eating me out of house and home. Added to that there are lambs everywhere and eggs are in abundance.Read

Recipe: Baked mackerel, parsley and shallot salad with harissa crème fraiche Apr 06 2012

I HAVE John Wiegmann, the new head chef at River Café, to thank for putting this recipe together.Read

Recipe: Salad of smoked haddock, Belford eggs and Carroll's heritage potatoes Mar 09 2012

THIS recipe is perfect for fast approaching Mother's Day, using the finest local ingredients.Read

Recipe: Smoked haddock cowder Mar 02 2012

SMOKED haddock chowder is a dish which hits all the right buttons at this time of year. It’s a quick, easy, completely delicious and sustaining, chunky one-pot winter-warmer, perfect for lunch or supper and made even better with a good wedge of soda bread.Read

Recipe: Chicken liver paste on toast Feb 24 2012

WELL you might like to call it pâté, but I’m British rather than French and I was brought up eating such delights as salmon or crab paste on toast or in sandwiches for my Sunday tea.Read

Recipe: Berry pancakes Feb 17 2012

TRY this recipe courtesy of the Happy Eggs Co (serves four). Visit www.thehappyegg.co.uk for more details.Read

Recipe: Cheese on toast Feb 10 2012

HOW can I give a recipe for something as mundane as cheese on toast? Surely nobody needs a recipe for something so simple. Well, we’re just putting this on our menu so maybe it’s just a little bit different from the norm.Read

Recipe: Tartiflette Feb 03 2012

HERE in the North East we can boast our own excellent ingredients for this traditional French recipe – potatoes from Carroll’s Heritage Potatoes and cheese from Doddington or Northumberland Cheese.Read

Recipe: Mussels with cider and thyme Jan 27 2012

WE don’t eat enough shellfish, which is a shame because, like a lot of fish, it’s cheap and very fast to prepare and cook. Mussels are traditionally in season in the colder months – those with an ‘r’ in them – and make an ideal quick and tasty starter or main course.Read

Recipe: Seville orange posset Jan 20 2012

SEVILLE orange posset is another favourite and the perfect tangy end to any meal. Again, it is a variation on the traditional lemon posset, which incidentally, is the oldest known pudding, dating back to medieval times.Read

Recipe: Kid goat curry with lentils Jan 13 2012

GOAT? How often have you seen goat meat in the butchers? But believe it or not, goat is the most commonly eaten meat in the world. And yet we don’t eat much of it in the UK.Read

Recipe: Bubble and squeak cakes with smoked haddock, fried eggs and bacon Jan 06 2012

THIS recipe is ideal for a weekend brunch, lunch or supper and an excellent way of using up leftover vegetables. If smoked haddock or bacon are not easily to hand, just omit them.Read

Recipe: Prune and Armagnac Ice Cream Dec 23 2011

A GOOD get-ahead dessert to have up your sleeve is ice-cream and it doesn’t get much more festive than this delicious prune and Armagnac ice-cream.Read