We love pasta!

Comment

We love pasta!

Here at NYL Restaurant & Bar, we're wild about the perfect pasta dish. There's nothing better than chowing down on a bowl of fresh and delightfully tasty meatball pasta. Here's Head Chef Alan's top tops to making the ideal meatball pasta:

  • Always use good quality mince for your meatballs, I’d say no more than 20% fat and should be ‘fine ground’ 
  • Pan fry your meatballs first to get the caramelization process going to really deepen the flavour, then braise in the marinara to really to marry the flavours together 
  • Brown sugar and balsamic vinegar are key ingredients for a banging Marinara sauce
  • Oregano is my preferred herb for this dish, but basil is also a good shout (I prefer dried as it gives a fuller flavour)
  • Don’t be shy with the garlic, unless it’s date night! 

 If you don’t fancy making your own, them come and try ours from the Bar Menu every day from 12pm – 10pm!

Comment

Spring into our new menu

Comment

Spring into our new menu

Now that the festive season is over us and we have endured the financial & physical hangover that is January it’s the time of year to get excited about the spring menu change!!! I know my entire team here at NYL are excited about the new dishes and I hope you will join us for some seasonal delights and be just as excited as we are.

Now that the cold (should be) rescinding somewhat I am looking forward to the seasonal green vegetables changing to tender stem sprouting broccoli, fine beans and kale, meanwhile the sea throws us some delights such as mussels, scallops and lobster. From a fruit perspective, pineapples and rhubarb are looking good and can both be found on our sweets menu for anyone neglecting their sugar intake (although I’m sure we all over-indulged over the festive period).

The new menu brings a new feel to NYL with some classical cooking techniques being used to produce some amazing looking and tasting dishes. We have kept some of the old favourites such as our chicken liver parfait and our extensive grill options, these have been joined by the ever popular lamb rump dish and the new chicken dish allowing you to sample all the flavours and textures of the entire bird. We could never take our NYL Burger off the menu for fear of an outbreak of angry regulars but we have added a delicious veggie burger made with curried lentils and seasonal vegetables. 

With the new restaurant menu complimenting the already popular lunch offer (2 courses for £14), we have decided to launch our exciting brunch offering at the weekends. This is intended to start your weekend with a bang packing a lot of energy into our flavoured porridges or to cure the head from a messy night before with our hangover butty. Some classics also make an appearance with an omelette Arnold Bennett and some eggs benedict. If you really need filling up try the steak and eggs with house fries. 

Spring will be an exciting season here at NYL with the new menus, locally sourced seasonal ingredients, smiling faces (even in the kitchen) and let’s not forget the chance to make our millions at the Aintree Grand National meeting in April. Great opportunity here for a plug as we already have our menu offerings confirmed and places are filling up fast for our Brunch and Bubbles pre racing package as well as our evening dinner packages. 

I look forward to welcoming you to our exciting spring here at NYL.

Rob Scott
Executive Head Chef

 

 


 

Comment

Pancake Pointers

Comment

Pancake Pointers

  1. A good batter is needed to make the perfect pancake. The following makes around 8 good size pancakes. 100g self-raising flour, 150ml whole milk, 40g caster sugar, pinch salt, 1 medium egg. This batter mix is for classic American style sweet pancakes (which are my favourite).
     
  2. Pancakes should be cooked on a medium heat, DO NOT put oil in the pan. Get some kitchen paper and soak with oil or clarified butter, use this to wipe the pan (being careful not to burn yourself).
     
  3. Depending on the thickness of your batter your cooking time will vary from 2-5 minutes, as a general rule I usually cook mine for 2.5 minutes on each side until they are golden and delicious.
     
  4. Flipping the pancake should be nice and simple as you have oiled or buttered the pan. Use a spatula to aid with the first turn of the pancake. If you want to show off once the pancake is cooked you could go for the courageous flip in the air. Please remember to make sure there are no obstructions or naked flames in the area!!! Also do this at your own peril as if you drop a delicious sweet pancake you will have to start all over again!!!
     
  5. Be Creative with toppings….Nutella & banana, Bacon & maple syrup, honey & blueberry, strawberries and cream, these are just a few of my favourites but remember the world is your oyster…or maybe pancake is more fitting here. Try new flavours and be bold!!!

Comment