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.
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NewsWe’re supporting Action Against Hunger
News(Updated: a huge thank you to all our customers who helped raise £5504.08 for ACF this autumn by dining with us and donating during #LoveFoodGiveFood. This is a the highest total ever raised by a Manchester restaurant for ACF!)
El Gato Negro are very proud to announce that we’re official supporters of Action Against Hunger’s #lovefoodgivefood campaign this autumn to help #EndChildHunger.
We believe in a world without child hunger, which is why we’re joining hundreds of restaurants across the UK to raise vital funds for the #lovefoodgivefood campaign.
For the next six weeks, throughout September and until World Food Day on Sunday 16th October, we’ll be adding a discretionary £1 donation to each food bill – both in the restaurant and the bar areas – to contribute to this campaign. Together our contributions can help transform lives overseas.
Thank you in advance for all your support and for helping us make a difference this autumn.
To find out more or get involved, watch this video, visit the Action Against Hunger website and follow @ACF_UK
Recipe: Autumn fruit sabayon
blog, recipeI used to make sabayon as a special in our old restaurant in Yorkshire: it was always popular with customers and sold out in a flash. Sabayons are great because they’re quick and easy desserts to make and you can can tailor them to whatever is in season. As a result they’re a bit of a chef’s secret weapon!
The start of September is one of my favourite times of the year: we’re spoiled with an abundance of great produce both in the shops and the hedgerows. This recipe takes advantage of the late summer / autumn fruits which you can easily buy right now. It’s also a great way of using up a little left-over white wine or fizz in the bottom of a bottle.
Autumn fruit sabayon
Serves 4
Ingredients
For the fruit
For the sabayon
Method
Wash and prepare fruit. Quarter the figs, halve the pears and segment the tangerines. Place to one side at room temperature.
Whisk the egg yolks, sugar and white wine in a metal bowl over a pan of boiling water until the mixture thickens to ribbon stage.
Remove from heat and whisk until cool. Fold in whipped cream, taking care not to over-whisk or the mix will revert to liquid. (Cook’s note: this mix will keep covered in the fridge for up to 5 days)
Place fruit in serving dish and gently top with the sabayon. Garnish with a sprig of mint, dust with icing sugar (optional) and serve.