The Hairy Bikers Go North episode 8 – Tyne and Wear/Newcastle: The Hairy Bikers explore a region close to Si’s heart: Tyne and Wear and its great city of Newcastle, where he spent most of his life.
After weeks travelling across the stunning northern countryside, the bikers are having an urban adventure. Si takes Dave around his beloved home turf to introduce him to some of the best local food, chefs and artisan producers that he knows.
They start with a trip down memory lane as they visit the street where Si grew up. After checking out his old house, they visit a new bakery that not only makes the best stotties but also helps the local community.
After setting up shop in a country manor, they visit the Anarchy brewery and its street food festival before heading to the Michelin-starred House of Tides, a haven of northern English cuisine. Finally, they visit the Angel of the North, one of the great landmarks of the area. Along the way, they cook a fantastic roast, a jackfruit curry and the ultimate surf and turf.
The Hairy Bikers Go North episode 8 – Tyne and Wear/Newcastle
Porchetta
This recipe is a great Italian alternative for a Christmas roast pork. Ask your butcher to butterfly the pork. This way the flavouring permeates the loin all the way through, especially if you leave it for two days to marinate in the fridge.
Method:
- For the paste filling, either put all the ingredients in a small food processor and blend until well combined (it doesn’t have to be completely smooth), or pound with a pestle and mortar.
- Lay the pork out, skin-side down, and rub the paste over the pork, then roll it up as tightly as you can and secure at intervals with butcher’s twine.
- If you have time leave in the fridge, uncovered or loosely wrapped in kitchen towel overnight – or even better, for two nights, to give the flavours time to permeate the meat and to let the skin dry out.
- An hour before you are ready to start cooking the pork, remove it from the fridge so it can return to room temperature. Preheat the oven to 150C/130C Fan/Gas 2.
- Arrange the potatoes and onion slices on the base of a large roasting tin and season with salt. Pour over the white wine (or cider) and stock (or water).
- Make sure the rind of the pork is dry and season it with salt. Place on top of the potatoes and onions. Cover with foil and put in the oven. Roast for four hours until the pork is cooked through – the internal temperature should read 68C/154F (use a meat thermometer to check this).
- Turn the heat up to its highest setting and cook for a further half an hour to crisp up the skin. Remove from the oven and transfer the meat and potatoes to separate serving dishes. Leave the meat to rest for half an hour, uncovered, but keep the potatoes warm.
- To make the spiced apple sauce, put all the ingredients in a saucepan with a splash of water, then cook gently for around 10 minutes, or until the apples have softened and broken down into a purée. Taste and adjust the flavours if necessary – you may need a little more sugar.
- To finish the pork, strain off any liquid remaining in the tin and skim off any fat. Serve the juices alongside the meat and potatoes.
Sage and onion Yorkshire puddings
These sage and onion Yorkshire puddings are perfect with roast pork or chicken.
Method
- Preheat the oven to 220C/200C Fan/Gas 7.
- Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour.
- Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot.
- Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly.
- Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately.
Jackfruit korma
This quick and easy vegan jackfruit korma is mild and creamy – serve with chillies on the side if you prefer more heat.
Method:
- Heat the oil in a large saucepan over a medium heat, add the onion and fry until softened and lightly browned.
- Purée the garlic and ginger together using a stick blender or in a small food processor, adding a little water to help them break down. Add the purée to the onion, then add the spices, bay leaves and tomato.
- Season with salt and pepper and stir for 3–4 minutes.
- Add the ground nuts, sugar and 500ml/18fl oz water and stir to make sure the nuts are not clumping together, then add the jackfruit. Bring to the boil, then turn down the heat and simmer, partially covered, for 20 minutes.
- Loosen the sauce with a little more water if necessary, then add the spinach. When it has wilted, stir in the cream or yoghurt. Leave over a very gentle heat, stirring occasionally to make sure the sauce doesn’t split.
- To serve, heat the oil over a medium heat and add the curry leaves and mustard seeds. When the seeds start popping and the leaves are crisp and crackling, pour over the curry. Garnish with coriander and serve with green chillies on the side, and rice or flatbreads.
