What to eat #4 – the daily chef’s special at Evelyn’s

This week’s suggestion of what to eat in Manchester is not actually any one dish in particular.

Northern Quarter café-bar, Evelyn’s has come up with a new concept where head chef Phil Cardy create a new dish each day, based on … well, whatever the hell the kitchen team feel like cooking.

The first of many specials that the head chef is planning to work on was a ‘Beef Bennie’ – a toasted English muffin was topped with shredded fresh slaw, roast beef, a poached egg and smothered with miso hollandaise sauce.

This was followed by a lobster roll – buttered lobster stuffed inside a toasted brioche bun with wasabi Marie Rose sauce and fresh salad.

The chef’s special dish will be served alongside Evelyn’s regular brunch, lunch and dinner menus.

There will be limited availability and the dishes will be rotated often. So, once it’s gone, it’s really gone.

For more information and to book, visit: evelynscafebar.com.

What To Eat #3 Long Live The Jambon-Beurre

Next on the list of the best things we put in our mouths is the ‘Jamon Beurre’ served fresh & daily at the Butcher’s Quarter in the NQ, an artisan butchers, cheesemongers and tasting room. All the curated produce on offer is seriously high grade from some of Europes highest pedigree artisan producers, whilst the meat is sourced within a 20 mile radius, including their grass fed beef which is aged in house, as well as free range chicken and pork.

All the components for the perfect sandwich exist within the four walls of Butcher’s Quarter. It’s no surprise then, with skill and nous, these guys combined said ingredients to create what we think is the best sandwich on offer in the Northern Quarter.

Jambon-Beurre

The quintessentially Gallic ‘Jambon-Beurre’ is more than a French staple, in fact, they go nuts for it. Selling 3 million of them every day of the week. Second only to the hamburger in terms of national demand, thanks to Ronald for knocking off this classic from the top spot.

The daughter of the owner lives in Paris, and it was there in neighbourhood boulangerie ‘Charactre De Cochon’ on Rue Charlot in the 3rd Arrondisement, that they discovered the buttery baguette. So simple but so good. The team decided to bring it to the Northern Quarter.

A real bite, silky smooth beurre and a delicate hint of Dijon.

Butcher’s NQ have mastered balancing the pure quality of the ingredients on offer. The perfect crispy baguette from Companio Bakery using 100% French flour, silky smooth raw Bungay butter (from a breed of Montbéliarde cows in the UK) and traditional roast ham from Hall & Roberts who have been curing perfect hams for over 30 years.

All lovingly served up with classic Dijon mustard and pickled cornichons.

For us. This sandwich is perfect. A real bite of french bread, a burst of silky butter with a delicate hint of Dijon heat and of course the ham.

Even better than the tastes is the value. At just £3.75 a pop. Pourquoi pas?

Long live the Jambon-Beurre.

 

What To Eat #2 The Dishoom Breakfast Naan

Everyone loves Dishoom.

The detail, passion and service that is always on show at Dishoom, is palpable on every visit. The team have seemingly remastered curry. We could go on about the biryani, chilli brocolli and lamb chops for days, but they’re already famous for that, and even have a top selling cook book to prove it.

But last week we went for breakfast for the first time and found yet another reason to want return.

Classic Breakfast With Love From Bombay. 

Served from 8am daily, the breakfast menu is served alongside traditional chai teas, zesty juices and exceptional Bloody Mary’s. Like everything they do, every brunch dish has earned it’s place, but our hero, that just flies out the kitchen every morning, is the Dishoom breakfast naan. Classic breakfast, Bombay style. Served in fluffy naan breads fresh out of the clay oven.

A choice of of fillings. But for us it’s egg and bacon all the way.

Just Eat it.

Heres the full Dishoom Breakfast post..

What To Eat #1 Musakhan Chicken at Baity

24 Hour Musakhan Chicken at Baity, Didsbury.

We get about and eat alot.  It’s what we do and it lights up our Instagram, but as we’ve gone and got a new website, we’re gonna commit to sharing the best thing we ate every week on t’interweb. Just for prosperity.

The first entry is from Middle Eastern soul food specialist Baity. Authentic Palestinian cooking, patient and proper.

Nothing sums up their technique more than the Musakhan Chicken, a lovingly roasted sumac rubbed half chicken. Sumac is a popular North African & Arabian cooking spice. Made from fresh flower berries which gives it the deep reddy hue.

The result is a tangy-citrus spice commonly use to brighten classic dry rubs and pack a proper punch of Palestinan dry heat. The chicken is rubbed and marinated in the sumac for 24 hours. Making it look as good as it tastes.

Served on sumac infused bread with sweet sautéed onions (drop the cutlery and go in with your hands here). The onions are cooked for 4 hours. That’s FOUR HOUR CARAMELISATION. And thats just the onions.

Eat it as soon as you can.

Here’s the rest of the post from our trip to Baity.

 

 

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A FAMILY RUN PALESTINIAN SPOT IN DIDSBURY TO ADD YOUR LIST 🇵🇸 @baitydidsbury After falling in love via their instagram. Baity has been a place we’ve wanted to visit for ages. Went Friday, hit every spot. Here’s some of our picks for your consideration – Musakhan Chicken (roasted sumac chicken served on sumac infused bread with sweet sautéed onions) drop the cutlery and go in with your hands here. The onions are cooked for 4 hours. That’s FOUR HOUR CARAMELISATION. – Mutabbal – Basically Baba Ganoush on steroids, sweet and smokey. – Gaza Prawns – Tangy and spicy 🔥 – Sumac Onion Hummus – Whipped hummus made in-house paired with caramelised sumac onions

Ein Beitrag geteilt von EATMCR 🍜 (@eatmcr) am