Recipe

Recipe Rob Higgins' Chestnut-crusted crown of pigeon and confit pigeon leg

Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home

Rob Higgins is the head chef at Sam’s Chop House. Here he presents a dish from the restaurants’ new Great Yorkshire Menu, a new seasonal menu featuring contemporary local produce inspired by Yorkshire’s rich culinary history. This menu will be built with the help of local opinion-leaders as champions for the new dishes, which will reflect their own personal tastes. The menu will be launched later in the year with Ian McMillan, the Poet Laureate of the Victorian Chop House Company and will feature poems, cartoons, music, local beers, British wines, and a display of local seasonal produce. A…

Read more... | See all articles in Food & Drink

Recipe Chefs Special Sukhothai Headingley

Every month, the region's top chefs share their culinary secrets with a recipe for you to try at home. This month, nua yang massaman

Sukhothai Headingley head chef Rung shares his recipe for grilled sirloin steak with stir-fried vegetables, deep fried potato and a creamy massaman curry sauce. A good spicy, meaty dish for these cold winter months.

Ingredients

Serves 1

250g sirloin steak

150g potato, cut into one large slice

50g red pepper, sliced

50g green pepper, sliced

50g onion, sliced

1 tbsp massaman curry paste

150ml coconut milk

1 tsp of sugar

Salt to taste

Small amount of coriander leaves to garnish

Method

To make the sauce heat a small amount of oil in a heavy based saucepan and…

Read more... | See all articles in Food & Drink

Recipe Johnny Gilmore, The Leeds Kitchen by James Martin

Every month, the region's top chefs share their culinary secrets with a recipe for you to try at home. This month, white chocolate and croissant butter pudding

Johnny Gilmore is part of James Martin‘s team at his newest restaurant, The Leeds Kitchen by James Martin. The restaurant, which is on the ground floor of Clarence Dock’s Alea Casino, boasts quality British food with a twist. Before the restaurant opened Martin helped recruit and train his team of chefs, and he intends to continue being hands on with the restaurant. "I’ve got a flat at Clarence Dock," he said before the restaurant opened, "so I’m going to be there quite a lot, yeah. I’ll be there more than any other TV chef."

INGREDIENTS

Serves 6

Read more... | See all articles in Food & Drink

Recipe Venison Haunch with Potato Rosti

Head Chef Andy Lawson of Malmaison Leeds shares a tasty winter recipe

Malmaison

Head Chef Andy Lawson joined Malmaison Leeds in early 2011 and has been instrumental in continuing the Brasserie’s reputation asone of the city’s must-visit eateries. The Brasserie’s food philosophy is to keep it local: Andy is proud to support local producers and suppliers and makes sure diners know where their food is coming from by showcasing the suppliers on the menu. Andy is the inspiration behind the Brasserie’s new autumn/winter a la carte menu, and this dish is now available for £18.95.

1 Swinegate

LS1 4AG

0113 398 1000

www.malmaison.com/hotels/leeds/brasserie.aspx

Andy Lawson’s Venison Haunch with Potato Rosti,…

Read more... | See all articles in Food & Drink

Recipe Beef Casserole

Sous Chef Mark Griffiths of Cosmopolitan Hotel shares a tasty winter recipe

Cosmopolitan

Mark Griffithsis the Sous Chef at the Cosmopoliton Hotel, having worked his way up from Chef de Partie. He lovesworking with fresh andlocal ingredients, which he gets to use with abundance in the kitchen at the Cosmopoliton Hotel. Mark gained valuable experience in various kitchens at restaurants in Harrogate after learning his craft through a catering and hospitality course. He cites Gordon Mann, who was his head chef earlier in his career, as his key mentor, as he played a key role in cultivating the skills and passion Mark displays in his work today.

2 Lower Briggate

LS1 4AE

Read more... | See all articles in Food & Drink

Recipe Sukhothai's Ban Kaewkraikhot

Every month, the region's top chefs share their culinary secrets with a recipe for you to try at home. This month, Tom Yum Maproa Onn

Ban is the head chef and owner of the award winning Sukhothai restaurant. Opened in the heart of Chapel Allerton in 2002 Sukhothai offers an authentic Thai taste experience combining authentic Thai food with comfortable surroundings. Other branches situated in Headingley and Harrogate.

INGREDIENTS

Serves 1

1 whole young coconut

3 large de-veined tiger prawns

2 button mushrooms, halved

5 slices lemongrass

3 slices galangal

2 kaffir lime leaves

2 tbsp fish sauce

1 red chilli, finely sliced

2 cherry tomatoes, left whole

Juice of 1 freshly-squeezed lemon

Small amount of fresh coriander leaves to…

Read more... | See all articles in Food & Drink

Recipe Elbow Room's Salsa Burger

Every month, the region's chefs share their culinary secrets with a recipe for you to try at home

The Elbow Room the popular music and sport bar on The Calls has been serving up tasty American fare for some time now, and have recently launched a new menu. This salsa burger is part of a number of new dishes on chef Daniel Young’s menu, including footlong hotdogs, homemade burgers, quesadillas, fajita’s and homemade chicken wings. Fans of locally-sourced goods will be pleased to hear that the bar are also getting most of their ingredients from stalls at Kirkgate Market.

INGREDIENTS

Serves 6

For The Burger

1kg mince

1 red onion

1 tblsp tomato sauce

½…

Read more... | See all articles in Food & Drink

Recipe Mango Vegetarian Restaurant's

Rekha Sonigra shares with us the recipe for her Curry Award winning concotion kofta balls in methi malai curry sauce

KOFTA BALLS

Ingredients

4 small cauliflower florets

2 carrots, peeled

50g sweetcorn kernals

50g garden peas

1 peeled courgette

1 handful fenugreek leaves (we prefer to use fresh but you can use dried)

½ cup rice flour

1 cup gram flour

1 tsp crushed green chilli

1 tsp crushed fresh ginger

2 tsp salt

½ tsp turmeric powder

½ tsp coriander powder

1 tsp cumin powder

2 tsp garam masala

A pinch of bi-carbonate soda

3-4 tbsp water

Method

Coarsly chop all the vegetables together in a food processor and pour the mixture into a big mixing…

Read more... | See all articles in Food & Drink

Recipe Pork belly braised peaches & wood sorrel

Every month, the region's top chefs share their culinary secrets with a recipe for you to try at home. This month, Paul Behnke from Distrikt

This summer has seen Leeds city centre bar Distrikt launch a new menu, making the most of their reputation for innovative Middle Eastern-inspired tapas made with food that’s often locally sourced and sometimes foraged. Alongside this dish – pork belly braised peaches & wood sorrel – the meny boasts the likes of rare poppy seed tuna with baby gem, mandarin and crispy shallot salad; crayfish tails and cockles with lime, coriander and tomato salad; dukka spiced chicken wings with lime yoghurt sauce and some special salads including summer garden pods, braised tomato, caper and sesame seed salad and smoked duck…

Read more... | See all articles in Food & Drink

Recipe River Plate's Chivito Sandwich

Every month, the region's top chefs share their culinary secrets with a recipe for you to try at home

River Plate, The Calls’ Argentinean steakhouse is well established in Leeds, known for the quality of its steaks and its great riverside location. Head chef Richard Johnstone has recently started working at the restaurant and has taken pride in the butchery and preparation of the meat, training all the chefs on "the size, shape, maturity and how aged it is, so every customer gets exactly the same quality every time". Here he shares with us a recipe for an Argentinean sandwich – the chivito. "This sandwich has everything," he says. "Chorizo, a fried egg which just oozes over the meat,…

Read more... | See all articles in Food & Drink