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the web chat |  | A
great meal with local produce... | |
Inside Out asked top Lancashire
chef Nigel Haworth to answer your food questions in our web chat. Nigel
Haworth is based at Northcote Manor in Langho. He's been at the restaurant
for 20 years, using the best produce and best quality ingredients in his gourmet
dishes. This web chat took place on Monday 9 October on
成人快手 Inside Out North West. Your questions...Q. What was
the best Lancashire ingredient that you found on your travels for Inside Out?
Beryl,
Bolton Nigel - Hi Beryl. The best ingredient
by far was the Beer, no seriously the British White Beef. Q. Lancashire
Cheese Ice Cream. Please can you email me the recipe as I have an ice cream maker
and want to make it myself. I attend the local market weekly in Bolton where I
also purchase almost ALL of my meat, fish, fruit, veg and cheese.
Mrs Shannon Nigel
- Hi Mrs Shannon. Recipe for Lancashire Cheese Ice Cream: 210
ml double cream
210 ml milk
5 egg yolks
90gms caster sugar
150 gms
cream cheese
75 gms of grated Lancashire cheese
Make as a normal ice
cream recipe and add the grated Lancashire cheese as the ice cream mixture cools
down.
Fantastic with Apple Crumble. Enjoy!
Q. Can
a successful souffl茅 be cooked in a fan assisted oven? On my last attempt,
using a G Ramsay recipe, all went well. They rose beautifully in the oven. As
soon as I turned the oven off, they collapsed.
Jonathan Wood Nigel
- Hi Jonathan. I will post a recipe on my website
for Cheese Souffle.
Q. What surprised you most about the North West
food you tasted?
Jim, Blackburn Nigel
- Hi Jim. Nothing surprises me about the quality of food in our area. I have been
working with it for 20 years and it just gets better.
 | | Meet
Nigel Haworth - one of Lancashire's finest chefs |
Q. Should
traditional fare like Lancashire hotpot and dumplings be seen as good as fancy
French gourmet food?
Penny, Manchester Nigel
- Hi Penny. I think Lancashire hotpot is comparable to say Beef Bourgignon in
France, Paella in Spain or a good Ravioli in Italy. All these dishes are
regional dishes that have roots in the area and have equally as good a standing
as Fancy Food from any country.
Q. Any tips on getting into the food
industry as a chef? What's the best way to get started?
Anthony, Liverpool Nigel
- Hi Anthony. There are several ways to start a career in catering,
firstly colleges offer many various courses and universities offer degree courses
in hospitality. We at Northcote Manor as a company offer various apprenticeship
schemes. Check out our website www.northcotemanor.com and best of luck. What
is the cost of the meal shown tonight?
Philip Wang. Nigel
- Hi Philip. The meal shown this evening would probably cost around
拢40.00 per head. Q. I too am passionate about cooking with local
produce, though on a slightly smaller scale of course! I love black pudding and
always buy from John Irelands in Waterfoot. I was wondering if you
had a recipe for a black pud dish which is a bit different from the traditional
mustard sauce - which I find gets a bit boring after awhile?
Matt Haworth Nigel
- Hi Matt. I will post you on the website tomorrow ()
what is probably my signature dish of Black pudding and buttered Pink Trout with
a mustard and nettle sauce. Hope you enjoy. Q. I really enjoyed the programme
tonight - especially seeing the range of fresh produce in Lancashire. We have
eaten at your restaurant and the food has been amazing - I have also been to some
of your cookery demonstrations!! So I wondered if you could suggest
a menu for a summer wedding - we have a few fussy eaters so both pork and lamb
are off the menu!! And are struggling to come up with something interesting and
not run of the mill!
Jo, Preston, Lancs Nigel
- Hi Jo. If you drop me an e-mail at my business address nigelhaworth@northcotemanor.com,
I will come up with something for you. I have recently got married and this is
what I served up to our guests. For our wedding breakfast in August we had: Six
Canapes
Starter of: Pan Roasted Sea Bass, on caramelised shallots, Shiraz
sauce.
Main Course: Free Range Goosnargh Chicken, forest mushroom ravioli,
pencil leeks with a cappuccino sauce.
Dessert: Slice of vanilla parfait,
wild berries, raspberry sorbet.
Wedding cake
Selection of Lancashire
cheeses.
Coffee and sweetmeats.
Q. Enjoyed your
piece on the local produce in tonight's show, and was intrigued to know more about
the beef herd which drank Bowland Beer, if the beef tastes half as good as the
beer then this must be worth sampling. Please can you give me the
name of the beef and where to buy some. We live in Langho and shop in Clitheroe
at the weekends so somewhere in this locality would be good.
Andrew and
Val Mattison Nigel - Dear Andrew and
Val. Great to hear you enjoyed the program and also that you are near neighbours
of Northcote. The British White Beef at the moment is reared exclusively for Northcote
but we will hopefully in the future have enough to be on general sale at specialised
butchers. It has been up to now a five year project to build the herd up
to sixty head and to produce enough females to breed from. Meantime we can offer
you the beef at the Hotel and also our pub The Three Fishes at Mitton.
Q.
Who was Nigel's guest, John ? on Inside Out tonight?
John Harris Nigel
- Hi John. My guest on tonight's programme is John McArdle.
Hi
mate. Couldn聮t get the programme on my cable here in Portugal but Sue and
Joyce have told me of your latest foray with international stardom... Any
recipes for snails appreciated.
Bruce Nigel
- Hi Bruce. I wouldn't touch the snails in Portugal, from what i hear they're
all a bit dodgy!!! Q. Nigel, who do you think was the most influential
chef on you personally and why? And who would you most like to work with? Also
- Will you go for two stars?
Robert Hartley Nigel
- Hi Robert. We are most definitely trying for the second star at Northcote. I
have been very fortunate to have worked with lots of the top chefs in the UK and
Europe. I think that Joel Robuchon was the biggest influence on me in my late
30s. I ate at his restaurant in Paris "Jamin" and this without doubt
was the best meal of my life. Q. Hello Nigel pleased to hear what you
were saying about buying local produce, I regularly attend farmers markets, but
sometimes feel I am being ripped off, for example... selling sausages (albeit
good ones) at 拢9/ kilo and pies that are so expensive they don't display
the price.
I believe if local producers want our support they should be
treating their customers with respect and not exploiting the market. The cheese
from Leagram's dairy is an example of an excellent product at a very reasonable
price.
Andy Robinson
Nigel
- Couldn't agree more, it's all about quality local produce and not ordinary produce
just bought locally. I have experienced the same feeling that some farmers
markets are selling local produce at ridiculous prices and also not top quality.
This totally defeats the object of trying to build a solid platform of
regional produce that reflects the area and can attract people to visit our beautiful
region and enjoy quality food. Q. I love cooking and eating well, and
in the last years I have tried to broaden my repertoire of recipes by buying cookery
books and watching some television programs, but I have always encountered the
same problem. I can't find the ingredients. I always feel that these
programs filmed in London have it easy, a lot more food shops and also having
the restaurants' providers on their side, but what about the rest of us? I
have lived in Liverpool and now in the Wirral and I haven't seen yet a fishmongers
with fresh and varied fish, and the same for butchers with game, for example.
And I really feel the supermarkets are hopeless. I would like to
try to find a solution to this problem, what would you recommend? Is there anywhere
a list of reputable providers of fresh produce for the North West? Will I have
to go very far away in order to get what I need?
Carmen Nigel
- Hi Carmen. It is quite a difficult subject. The good shops need a
little bit of searching out. I usually find that if you get to know traders
on your local markets that they can recommend where to get specialised ingredients.
I guess that here in the Ribble Valley, we are very lucky as we have fantastic
produce readily available. The fish on tonight's program was bought in
the town of Clitheroe at Wellgate Fisheries, so if you are in the area call in
at Northcote and have a nice lunch and we can point you in the right direction. Q.
Could you please recommend a simple red wine & white wine sauce recipe made
from local products - thanking you, heres to your continued success.
Mavis
and Ray Kemble, Warrington Nigel - A
simple white wine sauce would be to take a small handful of onions or shallots
and sweat down in butter, add 200ml of white wine and reduce by two thirds. Add
500ml of stock, chicken, fish or vegetable, now reduce by half then add 100ml
of fresh double cream and bring to the boil. Pass through a fine sieve into a
large jug and with a hand liquidiser, add upto 150 gms of unsalted butter (cut
the butter into small dice and add gradually), season with a little lemon juice
and salt.
Q. Food looked fabulous. We live in Lancashire, can you tell
me where your restaurant is?
Sue McVicker Nigel
- Hi Sue. We would love to have you as a customer, check out our web
site at or
telephone the hotel on 01254 240555 for directions. Hope to see you soon.
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听听Inside
Out - North West: Monday October 9, 2006