Cafe 21

Mother’s Day 2012 – Sunday 18th March

February 29th, 2012

Show your mum how much you care by treating her to Sunday Lunch at Café 21.

Open from 12.00 noon – 9.00pm on Mothering Sunday and serving our Sunday special menu as well as the A la Carte, throw in a glass of bubbly and make your lovely mum feel really special.

Sample menu:

Cauliflower Soup

Northumbrian Game Terrine – Pear & Saffron Chutney

Warm Black Pudding with a Soft Poached Egg – Mustard Dressing

Watercress & Endive Salad with Roquefort Cheese & Walnuts

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Grilled Fillet of Salmon with Hollandaise Sauce

Roast Cod with White Bean Puree, Olive Pesto & Chorizo

Fishcakes with Buttered Spinach, Parsley Cream & Chips

Sauté of Chicken with Potato Pancakes & Wild Mushrooms

Roast Lamb, Yorkshire Pudding – Roast Potatoes & Vegetables

Roast Rib of Beef, Yorkshire Pudding – Roast Potatoes & Vegetables

Gruyere Cheese Omelette – Chips & Green Salad

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Petit Pot au Chocolat with Churros

Raspberry Macaroon – Lemon Curd

Egg Custard Tart – Nutmeg Ice Cream

Yoghurt Panna Cotta – Blood Oranges & Rhubarb

Lincolnshire Poacher Cheese – Apple & Raisin Chutney

Melon Sorbet

2 Courses £18.50

3 Courses £22.00

Call us on 0191 222 0755 or reserve your table online now.

If you can’t be with your mum this Mother’s Day don’t forget that we have a range of gift vouchers that you can treat her with.

Click here to buy gift vouchers online.

The Perfect Pancake

February 16th, 2012

Shrove Tuesday is just around the corner (Tuesday 21st February) and this week we had a visit from The Journal to speak with our pastry chef, Helen Doyle about how to make the perfect pancake.  You can see the full feature in The Journal next week but here is our recipe and a few top tips for the perfect pancake.  This recipe will make approx. 12 pancakes.

Ingredients:

100 grams Plain Flour

Pinch Salt

1 Egg

250ml Milk

1 ½ table spoons Melted Butter

Method:

Sift the flour and salt into a bowl from a height to aerate the flour.  Break the egg into a well in the centre of the flour and whisk until all the flour is incorporated.  Slowly add the milk while whisking all the time and keep whisking until any lumps disappear.  Melt the butter in a separate pan then add 1 table spoon to the batter and whisk it in.  Use kitchen paper to smear butter onto the pancake pan to cover the base.

Get the pan really hot then reduce to a medium heat, add 2-3 tablespoons of the batter to the pan and immediately tip the pan to coat the base evenly.  After around 30 seconds lift the edge with a palette knife and flip over, cook for a further 10 seconds.

Top tips:

Get some air into the flour by sifting from a height.

Keep whisking until any lumps disappear.

Use kitchen paper rather than greaseproof or foil to smear the pan with butter.

Don’t use excess oil or butter in the pancake pan – a thin coating is fine.

The first pancake often doesn’t work – don’t panic if this happens.

Get the pan really hot but turn down to a medium heat before cooking.

Silverado Wine Dinner

February 13th, 2012

Silverado Vineyards @ Café 21

Wednesday 29^th February 2012

Arrival at 7.00pm – Dinner from 7.30pm

Silverado Vineyards was established in 1981 by the Miller family whose original intention was to sell their grapes to other winemakers.  It wasn’t long before they started producing their own wine with the philosophy of making the best wines that the estate can produce at a fair price.  Silverado now has seven vineyards throughout the Napa Valley.

Russ Weis – General Manager of Silverado grew up in rural California surrounded by the vineyards where his father and grandfather worked, which set him up for a career in fine wines.  Russ will be joining us for an evening to show case these excellent wines matched to a special menu from terry Laybourne.

Spiced Nuts & Truffle Popcorn

Blanc de Noirs, Domaine St Michelle

Neil Robson’s Smoked Salmon, Heritage Beets, Blood Orange and Goats Cheese

Millers Ranch Sauvignon Blanc

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Potato Terrine with Caviar

Carneros Chardonnay 2010

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Grilled Rump Cap, Bone Marrow Pudding, Braised Artichokes and Sauce ‘Dijonaise’

Cabernet Sauvignon 2007 and Cabernet Sauvignon 1991

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Rhubarb and Custard Soufflé – Ginger Beer Sorbet

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Coffee and Chocolates

£55.00 per person

Please call us on 0191 222 0755 as soon as possible to reserve your table as places will be limited at this event.  Please advise us of any dietary requirements upon booking.