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Monday, 11 February 2019

Pre-Treatre Dinner | Mexico 70 | Sunderland

Pre-Treatre Dinner | Mexico 70 | Sunderland

Last week me and Mrs. Cool had a night at the theatre (I know, fancy right?) we went to see War Horse at Sunderland Empire Theatre. The performance was amazing, you can read Mrs. Cool's full review here. But it left us with the question where to have dinner before the show, having grown up in Newcastle the thought of eating in Sunderland did not spark joy. Mrs. Cool told me about this Mexican place near the theatre and both being lovers of all things Mexican we decided to head there.

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Thursday, 7 February 2019

Top Brunches to try in North East England in 2019


The North East of England has some amazing Restaurants, Cafés and Bistros, we are spoilt for choice as there are oodles of them. I've eaten at a fair few (and I've still only just scratched the surface of the places available). If we have something planned on one of my days off I'll usually skip breakfast and we'll find somewhere to go for brunch instead, I've decided to compile some of my favourite places to have brunch all around the North East of England.
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Monday, 4 February 2019

The Cook House | Ouseburn | Sunday Lunch Review


The Cook House in Ouseburn has had a bit of a buzz around it since it opened. Beginning as a quirky eatery housed in a recycled shipping container it served some incredible food. Now they have upscaled to a bigger premises on Foundry Lane and they have lost none of what made it so special. There is a car park that is free on a Sunday just round the corner and there were plenty spaces when we went. You don't HAVE to book a table but Sundays are pretty popular so it's recommended you do. A few people were turned away when we were there as they were too busy.

The staff were really friendly and showed us to our table and took drinks order while we perused the menu. I need to make a special mention for our drinks I was driving so no booze for me and I've cut out pop for January so was worried that I might be left with just water. However they have some great soft drinks on the menu and Me and Mrs. Cool went for the Still Lemonade which is made in house and you can really tell, this was really good and so much better than Sprite or 7 Up.

We went for Sunday Lunch, they have a wide selection on the menu but we went for the Chicken Sharing Plate. This is a Whole Roast Chicken stuffed with Creme Fraiche & Lemon with Aioli, Roast Potatoes and Salad. 


This whole meal was IN-CRED-IBILE! The Chicken was perfect, succulent and falling off the bone but with crispy skin and burnt ends to the wings (that's my favourite bit) it comes in the roasting dish and you carve it yourself also it has all the juices still in the tin for you to use as gravy. The Roasties were great too, they still had the skin on and were crispy and lush. Even the salad, which is sometimes just an after thought, was really good. Greens including Spinach and Pea Shoots with a really nice dressing as well as some seeds to add some extra texture. Finally the Aioli, you get a bowl full and My God is it good. I love Aioli and the bowl full was just about enough for us, it was great dipping the roasties in.

Me and Jack had a Chicken Leg and Wing with a slice of Breast each, Jack is such a carnivore and so funny when he is eating meat, He looks like a Medieval King when eating a chicken leg. Mrs. Cool and Harry had the rest of the Breast between them and we all shared the potatoes and salad (Heidi just had the veg as she is vegetarian). Our meal was £68 including tip which for 2 adults and 3 kids was a little expensive but if you were having the same meal between 4 adults it would still be more than enough food and the price would be pretty good. We were all pretty full so there was no room for dessert but we will definitely be back to try the rest of the menu I have my eye on the Lamb Sharing Plate next time.



Well, that's all for now.

S


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The Cook House | Ouseburn | Sunday Lunch Review

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Thursday, 31 January 2019

The Muddler | Newcastle | Lunch Review


Me and Mrs. Cool had one of our date days in Newcastle recently and this involved lunch at The Muddler on Grey Street. It's fairly new, opening at the end of last year and there had been a bit of a buzz about it. We love Asian food and The Muddler serves Pan-Asian so there is loads to choose from and you're not tied down to one type of asian cuisine.
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Monday, 28 January 2019

Haggis Scotch Eggs


Burns' Night is over for another year and as alway I have loads of Haggis left over. Only me and Harry like haggis in our house so even with one haggis we usually only end up using half. I decided this year to make Haggis Scotch Eggs with the left overs. I've tried to make scotch eggs only once before and it was a bit of a disaster, the yolk was hard but the sausage was undercooked. This time I learned from my mistakes and have to say I was pretty impressed with these ones. For these you will need.

Haggis
Sausage Meat
Eggs
Breadcrumbs
Flour

I use duck eggs as they have a bigger yolk so it will stay runny longer, boil them for around 7 minutes and then immediately put them cold water to stop them from cooking. Next mix Haggis and Sausage meat together. You want 60% haggis to 40% sausage meat.

Lay a piece of cling film on your work surface and put a ball of the haggis/sausage about the size of a golf ball onto the film and roll it out flat (about half a centimetre thick). Peel the cooled egg and place it in the middle of the meat and using the film bring the meat around the egg, seal the edge together with your fingers until it looks like a giant meatball.

For the breadcrumb coating you will need 3 bowls, one with flour, one with a beaten egg and one with the breadcrumbs. Roll the meatball in the flour and shake off any excess, then roll it in the egg and then in the breadcrumbs. I like to repeat the the egg and breadcrumb steps a second time as it makes the coating extra crunchy once it's cooked.

You need to heat a deep fat fryer to 180º-190º, pop the egg into the oil. Cook it for 4 minutes and then turn it over and cook for a further four minutes. Once cooked leave it to cool for a couple of  minutes on some kitchen paper and then serve immediately and you should have a perfectly runny yolk. If you prefer a firmer yolk leave the egg to rest a bit longer as it will continue to cook until you cut it open.



Well, that's all for now.

S


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Haggis Scotch Eggs

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Monday, 21 January 2019

Red's True Barbecue | Eldon Square | Newcastle


A few years ago we went to a play that included a song simply called "MMMEEEAAATTT!!!" and I always think of that song when we go to a Barbecue place. I've been to Red's True Barbecue a few times and I'm always impressed with the food and the service and I'm happy to report this time was spot on again.

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Thursday, 17 January 2019

Project Bond: The Spy Who Loved Me

"James, I need you."
"So does England."

In 1977 Roger Moore returned for his 3rd outing as 007 in what would become the most expensive James Bond film up to that point, The Spy Who Loved Me. Also returning where Bernard Lee as M, Desmond Llewellyn as Q and Lois Maxwell as Moneypenny. The Bond Girl this time is Barbera Bach as sexy Russian agent Anya Amasova with the ludicrous codename Agent XXX. The villains here are Curd Jürgens as Stromberg and the debut of Richard Kiel as Jaws.
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