Wednesday, 18 March 2015
Makes 6 - 8
For the bagels:
7g easy bake yeast (I use Allinson)
450g strong bread flour
2 tbsp sugar (I used golden caster sugar)
2 tbsp salt
300ml warm water
For the bagel topping:
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp poppy seeds
For the 'bagel bath':
A large deep frying pan
Enough boiling water to fill your pan
2 tbsp sugar
I used my bread maker for this. Put the yeast, bread flour, sugar, salt and warm water into your bread maker and set it off on the dough setting. Alternatively, do it the old fashioned way by mixing everything together in a bowl, knead for 10 mins and set aside in a warm place for 1 hour for the dough to rise.
When the dough is ready pre-heat your oven to 220c (200c for a fan assisted oven).
When your dough has risen, knock out the air and divide into 6 or 8 equal parts depending on how big you want them. Make each piece into a flattish ball and poke a hole in the middle. At this point you might want to stretch out the hole a little more to allow space for the bagels to expand in the oven but this is your preference.
Now its time for the 'bagel bath'! I used a large deep frying pan so I was able to put half a batch of bagels in at a time and yet still leaving room to flip them. Fill your deep frying pan with boiling water and add 2 tbsp of sugar to the water. Slip the bagels into the water 3 or 4 at a time and boil for 1 - 2 minutes turning them in the water until they have puffed up slightly and a skin has formed. Put aside for the next step.
On a plate mix together the onion powder, garlic powder and poppy seeds. Take each bagel and dip the tops of them into the mixture to create your 'everything bagel' topping.
Bake on baking tray lined with parchment paper for a maximum of 25 minutes or until brown and crisp. The bases should sound hollow when tapped. Leave to cool on a cooling rack.
Monday, 16 March 2015
Thursday, 26 February 2015
Claire and I decided to share a couple of starters and decided on the pork belly and the black pearl scallops. No complaints here and both dishes were incredibly well presented and as equally delicious.
|Black Pearl Scallops|
|"Surf and Turf"|
So, what do you think?! I'm dying to go again.
Tuesday, 24 February 2015
We started our meal off with a glass of fizz and decided on our starters. Claire and I usually get a couple we both want to try and share them so this time we went for the boxed baked camembert and for the pate.
We both found the sourdough soldiers which accompanied the camembert to be a little dry but the addition of the gooey cheese made it seem not so much of a big deal and it certainly didn't spoil our enjoyment. The pate was a small but satisfying portion and which didn't overwhelm you before your meal. The pate itself was very rich and packed a punch. Brilliant!
Have you been to Browns before? What do you think?
Wednesday, 30 July 2014
Sunday, 27 July 2014
|Garlic and Breaded Chicken|
|Smokey Joe Panini|
We sampled a few of the fillings that Sloppy's had to offer and each one of them were great. My personal favourite was the Smokey Joe panini. Claire particularly enjoyed the garlic chicken. The bread was great as well and is supplied by the wonderful French Oven (owned by his daughter!). Sloppy's have a few offers on at the moment so if you're in the area head over and pick up leaflet to take advantage of these. You won't be disappointed.
Tuesday, 10 June 2014
Since my first Geordie Burger Quest, I’ve visited quite a few burger toting establishments and I’m now running up a backlog of burger related blog posts. My next visit was a highly anticipated one; The Fat Hippo Underground was probably one of the most recommended to me, via Twitter. Was I in for a treat or a complete anti-climax?
I’d heard the Fat Hippo’s latest venture, a city centre restaurant, tends to get extremely busy, so I booked a table for a Tuesday evening. The restaurant itself is situated next to The Theatre Royal and is entered by stairs taking you into the subterranean burger restaurant.
To be honest, FHU annoyed me before I even got the chance to eat anything. I’d booked a table, four days previous. Despite this, I was told abruptly by our server, as soon as we were seated, that we could only have the table for an hour. Now, if we’d walked in off the street, that would be fair enough, but I’d booked in advance and wasn’t told any of this at the time of booking.
Despite having a time limit for our meal, we choose some starters to begin. I opted for the deep fried pickles, which were encased in a crispy batter and came with a garlic mayo. They were nice. ‘Nice’ is such a crap description, but that’s how they were. They didn’t blow me away, but then I’ve had Meat Liquor’s version and there’s no competition really. The pickles were also really greasy and due to our server not supplying us with any cutlery or napkins, I ended up wiping my hands on my jeans. Lush.
I’d tried to extract some information from our server about the burgers whilst ordering, but any questions were answered with singular words and a ‘can’t be arsed’ gaze. It didn’t seem that I was going to get any help with ordering, so I figured that the ‘Fat Hippo Burger’ would be a good choice. The burger features a double 4oz patty topped with smoky bacon, chorizo, cheese, onion rings and ‘Fat Hippo sauce’.
Our burgers arrived quickly and were piled high onto serving trays, accompanied by hand cut chips, lettuce, tomato and pickles. I’d also added some ‘Problem Child’ hot sauce to my order, to spice things up. So the big question is- Did the Fat Hippo Underground live up for my high expectations? Sadly, in a word- no.
The burger looked impressive, towering on the tray, stacked high with toppings. The chorizo was tasty, however the cheese was a tad on the rubbery side and the bacon was too fatty. I had to remove the onion rings from the burger, they were far too greasy and I couldn’t fit the burger into my mouth with them in (I’ve got a big mouth, but it’s not that big). The combination of the burger and the grease from the toppings was too much for the bun (which was a decent effort, but too soft) and I ended up with most of the contents slopping back onto the tray.
The burger patty itself was a pretty decent bit of beef, which was nicely seasoned. Though despite being asked my cooking preference, my burger wasn’t served pink, not even close. This was probably down to the fact it would be pretty difficult to cook a burger that thin, medium. One single, thicker burger, instead of two might have been a better option. Overall the burger had a lot going on, maybe too much for me to handle, but elements of it were really tasty.
The burger was accompanied by hand cut chips, which I left pretty much untouched, I ate two of them. They were horrible, big chunks of watery, tasteless potato. They were too chunky; there was no crisp to the outside and no fluffiness on the inside. They were just really, really poor. I probably should have mentioned my disappointment to the servers, who did four half arsed check backs during our main course, but by that point I think I’d just given up.
Fat Hippo Underground has all of the elements, to become my favourite burger joint, but it just didn’t happen. Having said that, I would visit again,for some reason I feel like they deserve a second shot. I’ll also be paying the Jesmond branch a visit on my Geordie Burger Quest, to see if the original is better. Unfortunately Fat Hippo Underground wasn’t what I’d hoped for, so I’m going to give them a 6.5/10 and cross my fingers for better things next time round.