Recipe
Recipe Neon Cactus - Francis Cowlam's Prawn, lime and coriander tacos
Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home
Neon Cactus opened up on Call Lane earlier this year. The Mexican-themed bar is all big electro tunes and tequila at night, but earlier in the day they do quality Mexican street food-inspired dishes. Here, Francis Cowlam, the head chef of Leelex Group (who own Angel’s Share, Oporto, Jake’s Bar, Neon Cactus and London’s Portobello Star), shares a recipe for one of his favourite Mexican dishes.
Ingredients
3 corn tortillas
18 fresh water prawns
2 sprigs of coriander
2 wedges of lime
1/4 iceberg lettuce (shredded)
2 tbs of salsa verde
1…
Recipe Shane Ellerton Sandinisa, Bouillabaisse
Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home
Sandinista! has been serving up quality Latin-American themed tapas alongside fine cocktails and beers for seven years now. Now they’ve come down from their birthday party, we asked head chef Shane Ellerton to share one of his recipes.
INGREDIENTS
Serves two to three
For the Bouillabaisse
150g/200g cod loin, cut into 3cm dice
150g fresh mussels
6 large fresh tiger prawns - peeled
2 small baby squid - prepped and cleaned
1l of fish stock -most supermarkets sell this fresh
200g sweet potatoes - cut into 2cm dice
100g onions - finely…
Recipe Gordon Mann, Cosmopolitan Hotel
Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home
The recently opened Cosmopolitan Hotel is a new arrival on the south side of the city centre. In the site that was once the Golden Lion, the restaurant boasts an open kitchen, large windows over-looking the city centre and modern British fusion cuisine. Here, chef Gordon Mann shares the recipe for one of his favourite dishes.
2 Lower Briggate, LS1 4AE, 0113 243 6454
TG
Oriental marinated duck breast with braised pak choi, crushed new potatoes, sweet red cabbage and a brandy and cranberry jus
Ingredients
Gressingham duck breast (7-8 oz)
Bunch of pak choi
…
Recipe The Royalty, Nikki Robinson
Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home
The Royalty is something of a nature-lovers dream. Situated out on the brilliant Otley Chevin, the old fashioned pub boasts amazing views over the dramatic landscapes, and for plane spotters, it also offers the chance to watch planes take off and land at Leeds Bradford airport. If you’re after more than views, The Royalty also does real ale and quality British dining. Here, their co-head chef Nikki Robinson shares a recipe for a hearty British dish.
Braised ox tail served with garlic mashed potato and butternut squash puree, with rich red wine jus
INGREDIENTS
Serves two
4 oxtails
Recipe Saurabh Hirve, Brasserie Blanc
Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home
Saurabh Hirve recently moved to Leeds to become head chef at our Brasserie Blanc, with experience of working in the restaurants in Cheltenham, Tunbridge Wells and Portsmouth. Having worked closely under the continual guidance and training of Chef Raymond Blanc and Clive Fretwell, who is the executive chef of Brasserie Blanc, Hirve says he’s learned a lot and is still learning. Here, he shares with us a dish from the Leeds restaurant’s autumn menu.
Slow cooked beef with braised carrots and celery and palace potatoes
Ingredients
Serves four
4 180-200g braising beef steaks
150g onions
250g…
Recipe Simon Heath, Salsa Mexcana
Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home
Mexican Tacos
Salsa Mexicana’s co-owner and chef Simon Heath was inspired to set up his Chapel Allerton eatery after an eye-opening trip to Mexico. Unimpressed with the Anglicised version of tacos, in those cheap crispy shells, here he shares with us his recipe for soft Meixcan Tacos - a staple street food in Mexico. If you’re struggling to find the right chillies, he recommends www.hotheadz.com or www.coolchile.co.uk. Just follow this recipe and then fill your tacos with meat, fish or vegetables.
INGREDIENTS
For the salsa
12 large vine tomatoes
50g diced arbol chillies
35g diced…
Recipe Bewley's Hotel, Robin Williams
Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home
Rack of lamb with herb crust served with beetroot fondant, saffron potatoes, French beans, brunoise vegetables and red wine jus
INGREDIENTS
Serves one (the vegetables will serve four)
4 bone rack of lamb
Block of salted butter
White breadcrumbs
Chopped basil
Chopped coriander
Chopped parsley
Salt
Pepper
Olive oil
1 raw beetroot
Red wine
Sprig rosemary
Sprig thyme
3 garlic cloves
Water
3 new potatoes
Saffron
10 French beans
Chives
1 parsnip
1 carrot
1 red, yellow…
Recipe Limehouse Brasserie, Stuart Taylor
Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home
Limehouse Brasserie (formerly the Lime Tree) is an intimate eatery at the far end of Headingley with a fantastic terrace area for the summer. The menu rotates regularly and head chef Stuart Taylor places an emphasis on fresh, local produce. Here he gives us a recipe for his favourite way to serve sea bass, “using the samphire and Maldon sea salt really emphasises the delicate flesh’s true flavour,” he says.
269 Otley Road, LS16 5LN, 0113 275 6333
Whole roast sea bass with sea salt and vanilla, with a sugar snap and samphire grass warm salad
INGREDIENTS
Serves…
Recipe The Olive Tree, Orhan Girgin
The region's top chefs share their culinary secrets with a recipe for you to try at home
Orhan Girgin is the head chef at The Olive Tree in Headingley - one of three branches of the Leeds-based, family run Greek restaurant. He gives us a recipe for a light Greek super for four, which features every two weeks on the special menu at The Olive Tree Headingley.
Grilled red mullet and fennel with a hot dressing of olive oil, spring onion, garlic and tarragon
INGREDIENTS
To serve 4
6 tbsp olive oil
4 bulbs baby fennel, halved
8 red mullet fillets, cleaned and pin boned
1 garlic clove, thinly sliced
4…
Recipe Zen Rendezvous, Alan Yeung
Every issue, the region's top chefs share their culinary secrets with a recipe for you to try at home
Deep fried salt and pepper mushrooms
Alan Yeung is the owner of Guisley’s oriental restaurant Zen Rendevouz. With its modern décor and impressive custom, it’s one of North Leeds’ best known Chinese restaurants. Here Alan gives us the recipe for one of his signature dishes.
INGREDIENTS
Serves Two
400g small button mushrooms
80g chopped spring onions
20g crushed chopped garlic
30g chopped red chillies
1 tsp garlic chilli sauce
¼ tsp white pepper
¼ tsp salt
1 tsp rice wine
½ tsp sesame oil
2 beaten eggs
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