The Banana Leaf Chinese Buffet Restaurant Middlesbrough

The Banana Leaf Chinese Buffet Restaurant is located just a few hundreds yards of the the Cleveland Centre so parking in the town at night may be limited and during the week busy so if you live local then it’s  probably best to travel by taxi.

The Banana Leaf is clean, has a waiting area, fully licensed with a lot of seating, mainly tables of 4 but a group could easily sit together and not feel apart. Visiting the restaurant on Sunday we where quickly seated, but we do like to eat early on a Sunday, so probably wasn’t going to be difficult. When you visit a Chinese buffet I would recommend you think about how you want to eat. Take a good look at all the dishes, don’t be forced to queue and fill your plate as you go, this will lead to a full plate to quickly. Try instead of filling your plate once try lots of little portions, they have a notice on the wall that if your take a load of food a waste you may be liable for additional charges.

There was an excellent choice and would you require a few visits to make your way around all the dishes. You pick up a clean plate every time you visit the buffet and the plates on your table are taken away quickly. The desert section of battered pineapple, pear and banana covered in syrup are extremely filling leaving me really full, a good feeling though. There is a selection of fruit and ice cream but I don’t never liked the idea of re-using the dispenser after being dipped in water to be cleaned  and reused.

The service was good and you don’t feel hassled so you can easily enjoy your meal.

I would be happy to recommend the Banana Leaf Chinese Buffet Restaurant for Sunday lunch and at £5.99 for a Super Lunch is worth every penny especially when it’s as much as you can eat. You can contact the Banana Leaf Chinese Buffet Restaurant 01642 247100 or email enquiry@bananaleafbuffet.com

Banana Leaf Buffet
124 – 130 Linthorpe Road
Middlesbrough
TS1 2JR

Tel: 01642 247100

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HP Guinness Sauce is due to be released early next month and the Guinness Stout flavoured sauce priced at £1.99 for 475g and should appeal to HP and Guinness enthusiasts but are hoping it will also appeal to the casual cook.

HP Guinness Sauce

Serving suggestions, such as adding the sauce to gravy or stew, will be displayed on-pack.

HP Guinness Sauce is one to look forward to.

If you’ve tried or have any comments the please add them below.

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This Okonomiyaki recipe is easy to make!  Our favorite “best” Osaka Okonomiyaki recipe (also called Kansai Okonomiyai style) is immediately below, and further down you will find even simpler recipes for the batter that don’t require as many specialized ingredients and still taste great.

PREPARATION:

1. 1. In a large bowl, whisk together Okonomiyaki Flour and Water until smooth
2. 2. Add Eggs, Cabbage, Onions, Tenkasu, Ginger, Shrimp and Sausage and mix, but don’t over mix.
3. 3. Oil a griddle that has been heated to 200C (400F) and add Okonomiyaki mixture divided into two pancakes.
4. 4. Using a spatula flatten and form pancakes until around 1.5cm (3/4″) thick – approximately 30cm (12″) across.
5. 5. Add Bacon pieces to cover top of each pancake.
6. 6. After about 3 minutes, flip over pancake (bacon side down) and cook for 4 minutes.
7. 7. Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.
8. 8. Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.
9. 9. Eat quickly before someone near you takes your portion.

Recipe Notes:

• – If you do not have all of the ingredients above, don’t worry, you can probably still make Okonomiyaki using a variety of substitute ingredients and by skipping some.  See Alternative Batter Receipes below and the Ingredients tab for more information.
• – Also, don’t worry about exact measurements, the recipe is very forgiving!
• – Also, remember, Okonomi stands for “what you wish” so you are really open to modifying any of the added ingredients.  It’s common to add a variety of vegetables, or to substitute or supplement the shrimp with cuttlefish, octopus, squid and other seafood.
• – Chinese sausage is completely non-traditional, but we think it really adds a great flavor and texture.
• – Click on Shop if you want to buy Okonomiyaki Flour, Okonomi Sauce, or a complete Okonomiyaki Kit.

Whisk Flour & Water (this flour mix had tenkasu)	Sliced Cabbage and Onions
Shrimp (before chopping)	Sliced Chinese Sausage
Sliced Bacon	Ingredients added to Flour/Water Mix
Stirred Mixture	On Griddle
Formed into Pancakes	Bacon Added
Flipped Over	Condiments Added

For more information please see the original recipe courtesy of asdasd

Out of curiosity we decided to take a look The Humble Pie ‘n’ Mash shop it was small but not too small to be cramped but looked warm, friendly and had a open fire. Unfortunately the shop wasn’t open but the sight of two people, out in the cold peering in had them open the shop early, this was a good sign.

The Humble Pie and Mash Shop

All of the food including the pies are all made in the shop, the ingredient source locally. The pies have a perfect balance of crust and filling, served with homemade mash, peas with a thick gravy. When our lunches arrived where served in retro style tin plates and the shop had a real authenticity.

View the Humble Pie and Mash Shop menu

The shop had a real unique side and something for those interested in history. The first written deeds we have of the property state that the lease was bought by John Sneaton of Sneaton – a shoe maker in the “thirteenth year of the reign of king Charles the first (1638) From Hugh Chomley – Knight of Whitby.” It was then a confectioners, cafe and eventually back to one of its early traditions as a bakers making pies.

Read more of the history

We has slow braised steak and stout which was excellent, organic peas and fresh mash and definitely be visited again the next time we are in Whitby. I would highly recommend The Humble Pie and Mash shop and if you do go, get there with a little spare time and enjoy the atmosphere and explore the history. The price of the Pie, Mash, Peas and Gravy is £4.99 and worth every penny.

From now on Whitby has a rival to match its Fish and Chips

For more information please check out The Humble Pie and Mash Shop website

Whitby does have an excellent choice of Fish and Chip outlets so if your visiting Whitby and unsure where to try for fish and chips then I would recommend Riverside Fisheries on Church Street, Whitby Yorkshire YO22 4AE.

Telephone 01947 600706

If you’ve been to Riverside Fisheries, Whitby then please rate them here and leave a comment.

Kings Arms Wolviston

The meals ordered over the last few weeks have all been enjoyed but can’t say I’ll have a monster desert to share unless it’s between four people not two as recommended they are rather large.

The Kings Arms is very popular, has quite good parking and the service is very prompt. So if your looking for a pub in Wolviston or Billingham then why not try The Kings Arms.

If you’ve tried The Kings Arms Wolviston then please leave your comments.

Italian Style Oven Chips

• 6 large floury potatoes , such as Maris Piper, King Edward, Desirée (about 1.6kg/3lb 8oz)
• Basil
• 9 Garlic Cloves
• Olive Oil
• Sea Salt
• Black pepper

1. Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
2. Shake the potatoes out onto a roasting pan, drizzle with olive oil, ensuring each chip is evenly coated, then season with sea salt, black pepper well, add the basil and cloves of  garlic. Spread around the baking tray two if necessary.
   
3. Bake for about 15-20 mins, turning the potatoes at least twice or until golden brown and crisp.

Prep time: 10 mins

Cook time:1 hrs 15 mins

Serves:8

Wright’s Parmesan and Sundried Tomato Melt

• Wright’s Parmesan and Sundried Tomato Bread Mix
• Water 315ml

FILLING:

• Ricotta Cheese 160g
• Sun Dried Tomato Paste 75g
• Sun Dried Tomatoes in Olive Oil 140g
• Topping:
• Olive Oil (reserved from the drained Sun Dried Tomatoes)
• Red Onions (medium size) 2
• Mozzarella Cheese (thinly sliced or grated) 250g

MAKING BY HAND

1. Make up the Parmesan and Sun Dried Tomato Bread Mix following instructions 1 and 2 on back of pack.
2. Roll out dough on a lightly floured surface to an oblong shape approximately 45cm X 30cm (18″ X 12″) and spread liberally with the filling mixture.
3. Sprinkle over the coarsely chopped Sun Dried Tomatoes then roll dough up “Swiss Roll” style from the widest edge.
4. Divide the roll into 16 equal slices using a sharp knife and place these cut side up into a large roasting tin (approx 24cm x 33cm / 10″ x 12″) that has been pre-lined with well-greased foil.
5. Loosely cover with polythene and allow to prove in a warm place until the slices are well risen and joined together to almost fill the base of the tin.
6. Meanwhile , pre-heat the oven to 220°C (425°F) gas mark 7. Peel and coarsely slice the Red Onions lengthways, tossing them in the reserved Olive Oil. Spread on a foil lined baking tray and roast these in the oven for 10-15 minutes until just softened and starting to caramelise.
7. Remove polythene covering from the dough and sprinkle over the Onions. Top with thin slices of Mozzarella Cheese and bake in the oven for approximately 20-25 minutes until cheese is bubbling and golden brown.

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