Join us at our sister restaurant Habas for an exclusive seafood and wine pairing menu on Thursday 16th November with Chef Patron Simon Shaw & Master of Wine Miles Corish.
https://www.elgatonegrotapas.com/wp-content/uploads/2023/11/A-TASTE-OF-THE-SEA_exerpt.jpg4541200BGNhttps://www.elgatonegrotapas.com/wp-content/uploads/2023/01/ElGatoNegro2015_RGB_logo_340px.pngBGN2023-11-02 13:00:092023-11-02 14:22:08A Taste of the Sea, by Simon Shaw
https://www.elgatonegrotapas.com/wp-content/uploads/2021/05/ElGato_indoor_dining.jpg9001200BGNhttps://www.elgatonegrotapas.com/wp-content/uploads/2023/01/ElGatoNegro2015_RGB_logo_340px.pngBGN2021-05-16 23:42:352021-05-17 00:55:59Indoor dining: come in, sit down… and meet the family
https://www.elgatonegrotapas.com/wp-content/uploads/2021/03/ElGatoNegro-King-Street-Festival-treated.jpg12001600BGNhttps://www.elgatonegrotapas.com/wp-content/uploads/2023/01/ElGatoNegro2015_RGB_logo_340px.pngBGN2021-03-15 08:00:002021-03-30 12:52:23Get ready for ‘Tapas on the Terrace’ from April 12th
We’re delighted to announced our online shop is now open! We’ve launched it to offer a specially curated range of gift sets and hampers – featuring wonderful wines, spirits and fine foodstuffs – so you can enjoy a taste of El Gato Negro and Canto at home.
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Ah, Creme Catalan. Such a simple, yet perfect combination of flavours and textures. Everyone seems to love shattering the topping and breaking into the delicate orange-scented delights below. I’ve always loved Crème brûlée but when I first visited Spain I had this and thought the orange zest in the Spanish version made a great thing even better. Our customers have always agreed and this has been our most popular dessert over the years.
Creme Catalan (Crema Catalana)
Serves 4 Ingredients
5 medium egg yolks
375g double cream
200g full fat milk
75g caster sugar
Zest of 1 orange
Seeds of 1 vanilla pod
Extra caster sugar to finish
Method
Add the vanilla seeds and orange zest to the cream and in a pan. Bring to a simmer, then remove from heat.
Mix together the egg yolks and caster sugar in a bowl. Add the milk instages and stir to combine.
Pour mixture into 4 wide moulds or ramekins and cook in a bain-marie at 100°C until set. Refrigerate for 2 hours until chilled.
Sprinkle each with a fine, even layer of caster sugar and gently flame with a blowtorch* until golden, taking care not to burn the sugar. Return to the fridge for 5 min to set.
* If you don’t have a blowtorch you can always use a grill for the final stage, although it’s harder to get as crisp and glassy a finish on the sugar.
https://www.elgatonegrotapas.com/wp-content/uploads/2016/12/review-2016-thumbnail.jpg7231012BGNhttps://www.elgatonegrotapas.com/wp-content/uploads/2023/01/ElGatoNegro2015_RGB_logo_340px.pngBGN2016-12-31 17:00:542016-12-31 18:51:092016: Simon’s review of the year
It’s our first Christmas in Manchester and as you’d expect, we’re really busy. The whole team has been working hard and the buzz in the building is incredible. When I’ve not been in the kitchen one thing I’ve been doing recently is catching up on MasterChef: The Professionals, and my neighbours have probably heard me shouting at the telly as I support my former colleague Matt Healy.
Matt’s a great guy… a very talented chef and I always knew he’d go far when he worked with me in our old restaurant in Yorkshire. Last time I saw him on TV was as my sous on Gordon Ramsey’s F Word back in 2009. We’re all a little bit more grey and seasoned than those days, but he was hungry and ambitious even back then and he’s worked really hard ever since to get to where he is now.
Matt’s always stayed in contact, and dropped in to lend a hand just we were gearing up for opening in Manchester earlier this year. It was great to briefly share the pass with him again in a much bigger kitchen than we ever had in Ripponden!
I’m really proud of what he’s achieved in getting to the finals on MasterChef: The Professionals, and I was made up to see him acknowledge the influence I had on him… well done and thanks for the kind words chef. Watching him over the last month there’s no doubt in my mind that the pupil’s become a master in his own right.
Keep flying the flag for Yorkshire, keep championing great Spanish ingredients, and keep cooking like a champ – we’re proud of you and will all be cheering for you this week Matt!
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El Gato Negro is a Simon Shaw restaurant. The award-winning tapas menu combines modern and traditional flavours and techniques, offering seasonally-influenced small plates using quality Spanish and locally-sourced ingredients.
