Eating Out: Brunch at The Milestone

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Last Saturday after a tiring morning of food and drink shopping we stopped off at the Milestone for a spot of lunch. This place has a firm place as one of my favourite places to eat in Sheffield, it can never go wrong. I just love the food, the atmosphere, the local sourcing, the ever changing seasonal menu and now the fact that it suits dining at any meal time. We have previously only eaten here as an evening meal, mainly between the hours of 5 and 7 where you can get 2 courses plus a drink for £14, but today was venue of choice for lunch or as we found out on arrival, brunch. Although we were dining at lunch there was still a number of menus to choose from, the lunch a la carte, brunch menu or set Saturday lunch menu were 2 could dine 2 courses and bottle of prosecco for £19. Choices choices.

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What we ate: Although the set lunch menu looked great and very tempting (plus the prosecco was calling) I decided that my eyes were in fact being too big for my belly (as they say) and I was driving so just opted for a Chicken Club Sandwich. I can tell you this wasn’t just a sandwich, the bread was lovely and soft with the crispest tastiest crust, the chicken and the bacon tasted fresh and were full of flavour and the egg mayonnaise was lovely and subtle, which is great considering I don’t like eggs.

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The boy opted for a full Milestone breakfast came with everything including homemade beans which were just a delight, he was very pleased in deed.

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What we Drank: After all the beer shopping, we were in a beer kind of mood so opted for the local Pale Ale from Welbeck.

Overall the meal was fantastic, the atmosphere was great and service was brilliant and all for just over £14, absolute bargain. Will definitely be ‘brunching’ here again.

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Mr Pickles Yorkshire Food Emporium

This Saturday we took a trip down to Sheffield’s vintage quarter at Abbeydale Road and  visited Mr Pickles Yorkshire Food Emporium. I’d been eager to visit this place ever since I had read about it and wasn’t disappointed with the offerings. Everything on sale is from local producers around Yorkshire, there was so much on offer I was spoilt for choice on what to spend my pennies on. There was a variety of delights from ice cream to gin (sheffield brewed gin) to bread to chutneys to butter to meat to cheese to vegetables just to name a few.

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I could of literally spent my whole months wages in there but chose these, we had also been to the hop hideout and treated ourselves to a few international beers and some proper beer glasses.

My absolute weakness is cheese so I chose some Coverdale, which I have been in love with since I had some at the Wendsledale cheese factory. I also chose some Olde York a creamy ewes milk cheese and a Ribblesdale Goats Parmesan which I can’t wait to try. To go with it I selected some chutneys & pickles and some lovely looking cheese biscuits. I also picked up some Pontact which I had never seen before, it’s a fruity spicy sauce to enhance the flavour of sauces and stews. And I just couldn’t resist the pork pie with Chorizo and fire roasted red pepper, mmm tasty. I’m such a sucker for pork pies.

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Recipe: Cottage Pie

Hurrah, it’s getting colder and it’s pie time, yes yes yes!!! As an alternative to Sunday roast I love a good old Cottage Pie, rich, meaty and covered in bubbling cheese. Served with my Yorkshire puddings this goes down a treat and makes enough for leftover snap to take to work. This recipe is for 2 so just add more ingredients if you have more mouths to feed.

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You will need:

  • 250g lean Minced Beef
  • 2 Carrots
  • 1 Onion
  • 2 Rich Beef Stock cubes
  • 1 tablespoon Tomato Paste
  • good glug of Hendersons Relish
  • 300ml water
  • 1 tablespoon Bisto Beef Gravy Granuals
  • 5 Potatoes
  • Butter and Milk for Mash Potato
  • Salt and Pepper to season
  • 150g Mature Cheddar, grated

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Method:

  1. Preheat oven to 190 degrees Celsius.
  2. Finely dice the onion and carrots and fry over a medium heat for 5 mins until the onions start to turn translucent, turn up the heat and add the mince to the pan.
  3. While the meat is cooking, peel and chop the potatoes and start to boil to make the mash.
  4. Once the mince is cooked, add the stock cubes, herdersons, salt, pepper and water to the pan, turn down the heat and simmer. Add the gravy granuals to the pan and turn off he heat, mix until the liquid starts to thicken and transfer to an oven proof dish. (I know it’s a bit of a cheat move but it’s just an easy way to thicken the gravy and add more meaty flavour, forgive me?)
  5. After 10-  15 minutes of boiling the potatoes should be soft enough to drain and mash, then cream in the milk and butter and season.
  6. Top the meat mix with the mash flatten down, then sprinkle over cheese (of which I like to use a lot) and bake for 30 mins until the cheese is golden and the pie is bubbling. Mmmmmm.
  7. Serve with veg and Yorkshire puddings. Enjoy!!

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Recipe: Yorkshire Puddings

So.. It’s Sunday afternoon and I’m sat (laid) on the settee absolutely stuff. I’ve just devoured a homemade Sunday dinner, or Sunday roast to some of you, packed with all the trimmings. And you can’t have a Sunday dinner without some Yorkshire puddings!!!

This recipe never fails me all you need is a bit of patience and a good old pirex jug (or any old measuring jug).

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You will need:

  • 2 eggs
  • 1/4 pint of milk
  • 5-6 heaped tablepoons of plain flour
  • salt and pepper
  • muffin tin

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Method:

  1. Crack the 2 eggs into your jug with salt and pepper and give it a quick whisk, this should come up to just over 1/4 pint on your jug.
  2. Top your jug with milk until it is 1/2 pint full and give another whisk.
  3. Add your flour to the mixture, start with 5 tbsps and add another if the mix doesn’t feel this enough.
  4. Give it a good old whisk until it’s almost lump free, or completely lump free if you just so happen to be perfect.
  5. The consistency of the mixture needs to be runny but give the whisk a good coating when pulled from the mix, it should also have a little resistance when pulling out the whisk. If your mixture is too thick or thin then you can always just add more milk/ flour until you’re happy.
  6. Set the mix aside to rest for at least half an hour before baking.
  7. The puddings will take about 30 mins to cook so, about 40 mins before add a greased muffin tin to a preheated oven at 200 degrees for about 5 mins until hot!!
  8. Pour your mixture into the tin until it reaches about 1/2 cm from the top, this recipe will make about 6 large yorkies so multiply the ingredients so you get as many as you need.
  9. Place on the top shelf of the oven and bake for 15 mins, turn the oven up to 220 degrees and bake for another 15 mins. Try to resist opening the oven door or your puddings might sink!!!! Take out and serve.

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Enjoy!! With your leftover puds try warming through and topping with golden syrup or ice cream for a tasty dessert.

ps. I’ve been a busy little baker today and also made some chocolate truffles and salted caramels. I’ll get these recipes on in a couple of days.

Yorkshire Gin Ice Cream. Now you’re talking

I was absolutely ecstatic this week to read that 3 North Yorkshire businesses had worked together to combine 2 of my favourite things, gin (in fact this is more than likely my most favourite thing, ever!) and ice cream! Wow.

SLOEmotion, Brymor Dairy and Hunters of Helmsley have come up with the worlds first sloe gin truffle ice cream. The ice cream is made using milk from Guernsey cows and rippled with sloe fruit ganache spiked with gin and dark chocolate chips, all locally sourced. I need need need to try this!! It’s available this summer at Hunters deli. Race you there.

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