The Newcastle Cook Book

A little while ago we reviewed the ‘North’ version of The Street Food Cook Book, including a recipe for delicious crêpes (check it out if you haven’t already!). Well, we’re very happy that hot on the heels of that has followed a Newcastle Cook Book.

Newcastle Cover

We love the Newcastle food scene. There are new places opening all the time, and there are so many independent restaurants that rival the chains that surround them in Eldon Square/ the nearby Metro Centre. Head to Fat Hippo for the best burgers in the city, get burritos bursting with flavour from Zapatista and get the most moreish brownies from Pet Lamb Patisserie and The Brownie Bar.

We’re a little upset not all our favourites can be found in this cook book, but it’s still a gem of a read with recipes that will make your mouth water from places like Peace & Loaf, Bealim House and the Chef’s Academy at Newcastle College (- they are a seriously understated foodie gem to the city).

We thought we’d share, what we consider, the most Geordie recipe in the book – a good ol’ stottie sandwich. This one is from Quilliam Brothers. It’s what MrJ always orders when we visit (you can read our review here!), and he was so excited to discover he can now make this delicacy at home. (Don’t worry Quilliams, we know we’ll not make it as well as you do, you haven’t lost a customer! We’ll be back for your delightful danish pastries and tea soon!)

Quilliam Brothers 80

Quilliam Brothers 282

Now, if you’re not from the North East and can’t easily get your hands on a stottie, you can use another sturdy bread bun for this creation, but it won’t be as good. So we recommend you take a trip up here, visit Quilliam Brothers and then go to Greggs, buy a bagful, and take them home with you!

A big sandwich using delicious slow-cooked brisket infused with herbs and spices that’s worth waiting for.
Serves 6


For the beef:
Glug of vegetable oil
25g beef fat (ask your butcher), finely chopped
500g good beef brisket, chopped into chunks
2 small red onions/1 large red onion, thinly sliced
2 cloves garlic, finely chopped
1 heaped tsp each of ground coriander and ground cumin
1 bay leaf
1 heaped tsp tomato paste
25ml white wine vinegar
1 tsp dark brown sugar
1 beef stock cube
½ tsp pepper and salt to taste
25ml-50ml water

For the sauce:
50g mayonnaise
25g sour cream
1 tsp English mustard
Squeeze of lemon juice
Handful dill, finely chopped
Pinch of dark brown sugar and pinch of salt/pepper to taste.

To serve:
Sour dough stottie (or similar bun)
Extra mature cheddar cheese and thinly sliced iceberg lettuce

For the beef:
Add the diced beef fat to the vegetable oil and render on high heat in an oven proof casserole pan/sauté pan.

After the fat has melted, but before it smokes, brown off the brisket. Add piece by piece, and keep turning until the meat has coloured all over. Remove the meat, leaving the fat in pan.

Reduce heat to medium. Add the onions and garlic and fry for a few minutes until slightly softened and coloured. Add the spices and bay leaves and fry for 2-3 minutes more.

Add the tomato paste, vinegar, sugar, salt, pepper and stock cube. Ensure the stock cube dissolves.

Add 25ml of water, stir, bring to boil, then add the meat cubes and any juices. Cover with foil or lid and pop in the oven at 170°c for 5 hours. Check on the meat every 1-2 hours, stirring, and adding a splash more water if getting too dry. Uncover and roast for 30 more minutes.

For the sauce:
Mix all of the ingredients together, ensuring the sugar has dissolved.

To serve:
Slice the bun, top with meat and grated extra mature cheese, then pop under the grill until the cheese has melted. Spread with 1tsp of sauce and add thinly sliced iceberg lettuce.

Buy it for £14.95 from the independent restaurants/cafés featured, Waterstones or online at

5 thoughts on “The Newcastle Cook Book

  1. Newcastle Family Life says:

    Oh I love the sound of this book, I will have to get ot for my dad as he loves north east recipes. I also really need to visit Quilliam brothers too as I have never been before despite passing regularly xx

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