Tag Archives: Middle Eastern Food

Afternoon Tea – spaces available

Now fully booked

We have 2 spaces available for our Ottolenghi Sweet inspired afternoon tea this weekend, 18th November.

We’ll be serving up a delectable selection of savoury treats and then, because we couldn’t decide, we’re baking up a seven sweet bakes, all washed down with a welcome drink and a selection of teas and coffee. The full menu is available here.

If you’re interested in joining us, it’s £25pp, so get in touch using the contact us form!

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November Menu: A Sweet Afternoon Tea

At the weekend we’ll be hosting what seems to be the first afternoon tea we’ve hosted in a long time!

This event will be inspired by Yotam Ottolenghi and Helen Goh’s beautiful book Sweet and we’re very much going all out sweet for this one, serving up a delectable selection of seven sweet delights (plus some very tasty savouries to boot).

This is one event we’ve really been looking forward to and we struggled to keep the sweet bakes to just seven items! So, here’s the menu. We’d love to know what you think.

November 2017

 

Oklava – 6th Birthday Supperclub!

It’s now six years since we started running a secret supperclub in Leeds and each October we like to cook an extra special menu to celebrate. This year we took inspiration from our current favourite chef – Selin Kiazim, of Oklava fame. Selin cooks super modern/fusion Turkish Cypriot food that scored her the winning dessert dish at this year’s Great British Menu. Oklava (named after the rolling pins used to roll out dough and pastry) is her flagship restaurant in Shoreditch and we were keen to bring the lovely flavours of this establishment to Leeds for the weekend.

The Oklava recipe book is lovely – full of flavour and colour that excites you into cooking. Some of the recipes might seem a bit daunting but if you follow Selin’s pragmatic step by step approach then it’s foolproof. Some of the ingredients may seem a bit alien, but if you’re Leeds based then we can’t speak more highly of Holbeck’s Venus Foods – which is an Aladdin’s cave of Turkish and Mediterranean cuisine. You may get a bit lost amongst the shelves but go with a clear list and you won’t be disappointed.

For our welcome cocktail we served up Oklava’s sweet and sour sumac and pomegranate martini. Vodka was infused with bitter sumac and then mixed up with rum, pomegranate tea, pomegranate juice and lime juice. The first canapé was a simple but effective lettuce cup filled with candied walnuts, a dressing made from lemon, honey and feta and a pinch of parmesan cheese. This was sweet and salty at its best. The walnuts are candied whole with their shells (a bit like a pickled walnut but sweet). It creates a musky, maple flavour that is heavenly.

The next canapes were some delightful golden fritters of courgette, mint and halloumi. Crisp, salty and creamy, they were finished of with a dash of chilli and minty yoghurt

The starters included a pretty salad of sour cherry, pearl barley, chilli butter, yoghurt and kale, topped with sheep’s cheese (in this case pecorino) This unique dish was crispy, creamy and chewy all at once, with sweet, salty and sour notes.

I couldn’t resists cooking up one of Oklava’s pides. When I visited the restaurant earlier this year it was the best thing I ate there, and is possibly the nicest thing I’ve eaten all year. Essentially it’s a folded pizza but with a lovely little peek at what’s inside. I filled mine with a filthy 5 cheese sauce – the cheeses being helim, Parmesan, mozzarella, feta and a Cypriot cheese called Tulum – it’s a stinky, hard cheese that comes in a jar. This was topped with toasted walnuts for crunch and chunks of charred pumpkin and leek that gave a beautiful sweetness against the salty cheeses. These were baked at the highest possible temperature to get the crust nice and crispy. WhatBefore being served they were doused with a  smoky harissa oil and more Tulum cheese. The harissa oil really helped lift the pides from their savoury depths!

The fish course was a beautiful piece of cod anointed with a pretty green crust of sweet pistachio and served with lashings of preserved lemon butter sauce, which was salty, slightly bitter and very naughty! It came atop a bed of buttered freekeh, which was a lovely savoury accompaniment to the sweet fish and creamy sauce. Freekeh is an Egyptian grain that gets dried over open fire, giving it the most incredible smoky flavour. This was cooked with lots of butter, green olives, barberries, chickpeas, pistachios, mint and parsley.

The meat course was a rich ragu of braised beef short ribs in çemen – a turkish spice paste of fenugreek, cumin and paprika. This was served on a rich, thick bread sauce with charred hispy cabbage. To finish this was drizzled with chilli butter and mint jelly to add some acidity. A brilliant spiced, hearty, autumnal dish.

For dessert we took on the challenge of recreating Selin’s famous and award winning dessert – muhallebi and jelly. Muhallebi is a milk pudding thickened with cornflour (or blancmange to you and me!). I flavoured mine with vanilla and pistachio extract. The jelly was flavoured with forest fruits, pomegranate, sumac and rosewater. These were prettily decorated with berries and slivers of pistachio. It was a very ‘soft’ dessert and so to create a bit of texture I threw in a brown butter and almond tuile, courtesy of Ottolenghi’s ‘Sweet’ book. These biscuits had a beautiful crunch that worked perfectly with the creamy, fruity dessert.

Finally our petit fours were semolina custard boreks. Similar to Baklava in method, these were filo pastries doused in sweet syrup, but filled with a set semolina custard. a sweet way to end the meal.

All in all it was a successful event. Usually by the end of a weekend of cooking I am sick of the book we have been using as our inspiration, but this not the case with Oklava, I cannot wait to cook from it again! Next up we have an afternoon tea using Ottolenghi’s ‘Sweet’ as our muse. Given there are no savoury recipes in the whole thing, guests can expect a very sugary affair indeed. I’ve been on a diet the last four months so I’m a bit worried about having to test these recipes!

Ottolenghi (and friends!)

Now the excitement of the Leeds Indie Food 2017 ticket release has passed (thanks to all those who’ve booked on!) Here are a few details of the inspired by Ottolenghi event at the Manor the other weekend. I say ‘inspired’ because we messed around with the recipes that much that they probably weren’t that Ottolenghi in the end! The aforementioned chef has re-released his very first cookbook, complete with sexy new front cover. We’ve cooked many an Ottolenghi recipe over the years and whilst we’ve never hosted a supperclub from the his first book, we knew it would be a reliable and rewarding muse. What we’ve come to love Ottolenghi for is his simple approach to cooking – flavour comes first, then colour and then use of the most basic, straightforward cooking techniques so as not to compromise on either.

We started proceedings with canapés of cauliflower fritters and beef tacos. The fritter was soft and comforting, packed full of spice from chilli, cinnamon and cumin. Ottolenghi spikes his with a tart limey yoghurt and I couldn’t resist also dabbing on a mango chutney/ lime pickle combo to create a very flavourful mouthful. The taco was an adaptation of Ottolenghi’s beef fillet with watercress and mustard sauce stuffed in a soft taco!

The starters included a seafood and fennel salad and roasted aubergine with saffron yoghurt. The salad was a bit like a seafood slaw, which makes it sound horrible when it absolutely isn’t! Shaved fennel was marinated in sumac, coriander, chilli, dill and lots of lime juice. Fresh baby squid and king prawns were fried in salt and pepper and added to the mix. This was sweet, soft and crunchy – an unexpected taste sensation! The aubergine salad is what many regard as an Ottolenghi classic – his griddled aubergine with saffron yoghurt. Soft smoky aubergine, smothered in floral saffron yoghurt, spiked with basil and pomegranate.

The mains added yet more flavours into the mix and came in the form of a mushroom ragout and harissa spiced chicken. The ragout was not technically an Ottolenghi recipe but was inspired by a cheesy polenta porridge recipe I had spied of his in the Guardian. I wanted something hearty and seasonal to pair with it and stumbled across this top mushroom ragout recipe. A ton of mushrooms were cooked up in tasty sauce of marsala wine and porcini mushrooms and served atop a cornmeal porridge crammed full of parmesan cheese goodness. This was layer after layer of umami tastes and was a big hit in the dining room, perfect for a cold winter’s day. The chicken dish was a wild rice and quinoa salad, topped with harrissa chicken. Chicken thighs were marinated in homemade harissa paste and then roasted and served with the salad. A spicy, fresh affair with the chilli heat of the chicken tempered by the sharp, citrus and sweet elements of the salad.

We turned from winter to summer for our dessert which was a bright little clementine polenta cake. Again, not an Ottolenghi recipe as I wanted a cake that was entirely gluten free. These little polenta cakes were topped with a slice of caramelised clementine and even had the whole fruit inside the cake mix. They were doused in a sweet clementine syrup and came with a smear of clementine curd – a celebration of the little citrus fruit! I paired it with an orange blossom, pistachio and honey ice cream – again not an Ottolenghi recipe but actually a Sabrina Ghayour one, so not far off!

Our final offering with coffees were little almond florentines. Unlike traditional florentines, these were simple, orange zest spiked biscuits that whilst simple in appearance packed a punch.

So, whilst we may have strayed a little from our original intention of hosting an Ottolenghi supperclub, I think what it demonstrates is that these days a lot of people are doing Ottolenghi style food and when he first released his original book that was far from the case, which must be a good thing surely?!

Anyway, we’ll be back next in March with another beer and food supperclub which we’re very excited about!

February ’17 Menu – Ottolenghi Inspired Lunch

We’re already through with January and coming up to our second event of the year! This time we’re lunching and using the reissued version of the Ottolenghi cookbook as our muse. Bold, sunny, spiced flavours to tingle those taste buds.

We’re looking forward to cooking this up, would love to know what you think!

february-2017

 

Sirocco Sensation

We were pleased to be cooking from Sabrina Ghayour’s new book, Sirocco, this weekend. Sabrina is a fellow supperclub host done good. Her clever recipes are Manor favourites because they are simple to follow, use accessible ingredients and always super tasty, she’s a genius! We served up a hearty Autumn lunch to add a little Middle Eastern colour and spice to what was otherwise a dreary, wet November day.

nov2016

Our welcome cocktail was a preserved lemon gin martini. We went one step further than Sabrina by adding the brine from the lemons into the gin, a bit like a dirty martini. This was slightly salty, sweet from honey and sour from lemon juice. Probably not everyone’s cup of tea but a very decent take on a dirty  martini we felt!

Canapés included fennel and lamb “lollipops” – little lamb koftas flavoured with lots of fennel, apricot and spices, served with yoghurt and tamarind. a lovely combination of sweet and savoury. Also on offer were little potato and chickpea latkes. These crunchy little morsels were full of flavour from cumin and coriander seed and came atop a spicy tomato and coriander salsa.

We love a slider at the Manor and we combined a number of Sabrina’s recipes to create a Persian duck version. A whole duck was slow roasted with Persian spices and then shredded. This was drenched in honey and pomegranate molasses and then served in a little milk bun with a crunchy carrot, pomegranate and tahini slaw. This was swiftly followed by spiced orange and thyme skewers and freekeh salad. Chicken thighs were marinated overnight in orange, marmalade, thyme and and array of spiced and grilled till charred. The freekeh was spiked with sweet and sour flavours such as pomegranate and dried cranberries then freshened up dill and coriander.

We couldn’t do a Middle Eastern event without some form of tagine. To cut through all the meat this came in the form of a pumpkin, harissa, apricot and preserved lemon tagine. This was a lovely balance of spice, sweetness and savouriness. Sabrina serves hers with a soft boiled egg atop, so who are we to argue?!

Our last small plate was seared steak with roasted vegetables served with two dressings, red pepper and a lemon yogurt. The vegetables are roasted until charred then tossed with, drizzled with the sauces then topped off with pink seared beef. A striking, tasty dish indeed.

Dessert was a delicious blackberry and pistachio frangipane tart. The sweet pistachio paired up well with the tart blackberries. Alongside this was a very decadent cardamom and rose ice cream and some rose macerated blackberries. Sweet and satisfying.

And finally our petit four were lovely little sumac and orange shortbreads. Not a technically a Sabrina recipe but celebrating the best of Persian flavours nonetheless!

That’s it for this year. We’ve had a fab time cooking up some lovely things. We’ll be back in the new year cooking up some more treats from Rick Stein and Ottolenghi, yippee!

November ’16 Menu – A Middle Eastern Inspired Lunch

In less than a week’s time we’ll be opening up the doors of the Manor for our penultimate 2016 supperclub!

The them this month is Middle Eastern, using Sabrina Ghayour’s marvellous Sirocco for inspiration. We’re big fans of Sabrina, her dishes are simple, straightforward and so so tasty. We’re excited about the menu and excited to be greeting another bunch of lovely guests.

So here’s the menu! Let us know what you think!