About Boulevard Cuisine
We produce smoked oils, peppercorns, salt and mushrooms for the retail and wholesale markets.
Boulevard Cuisine Description
Our range began with the launch of our smoked salt collection in the spring of 2012, although it was a long time in development. . .
Having lived on the Fish Quay in North Shields in the north east of England for many years, I was aware of how historically important the fishing industry had been to the economy of the area, & the contribution the traditional smoke houses made to that industry. In fact in 1883, there were 11 smokehouses along the river working flat out. The ‘70’s saw big changes, namely with the reductions in fishing quotas, & the fishing industry, & the area suffered a drastic decline.
I was lucky to live & work on the continent from 2001, & travelled extensively for eight years, and it was when I was in France that I came across smoked sea salt for the first time. The enhancement that it gave to food was amazing, & I was hooked.
Returning to live back in North Shields, I found great difficulty getting hold of smoked sea salt, & when I could get it, it was quite expensive & certainly not as good as the French salt. And then the penny dropped. . .
Sitting (thankfully) in a bar on the Fish Quay, I started talking with the owner of one of only two surviving smokehouses, arranged to visit his premises, & began learning about the smoking process. From there, we produced a small amount, & then tested it out with some of the top chefs in the area. Their feedback helped perfect the smoked sea salt range that we produce today. And in the autumn of 2012, we developed our smoked peppercorns, & smoked garlic bulbs in the same manner.
Our latest range is that of smoked flavoured oils, & we are working on a “bespoke smoke service”, where we offer a smoking service to individual restaurants & industry. I keep threatening to change our logo from “Creative Cuisine” to “We smoke anything”. . . but that might get us the wrong kind of attention!
Reviews
Out now, featuring Boulevard on page 82
Last day at Alnwick Taste Of The North , another beautiful morning
How would you like to win our all new look starter packed, filled with our delicious smoked salt, peppercorns, smoked oils and smoked mushrooms, just in time for Easter? Simply visit our new website at www.boulevardcuisine.com , like & share, and the winner will be announced on the 31st March
PRE - CHRISTMAS EVENT Come along and have a chat
10 & 11th North Shields Victorian Market, Northumberland Square, North Shields
SUMPTUOUS SMOKEY CHRISTMAS GRAVY
If you don't want to make turkey stock, use good-quality chicken stock instead. Adding cream helps make it velvety and mellows the flavour.
INGREDIENTS
... 3½tbsp plain flour 50ml (2fl oz.) brandy 750ml (1¼ pint) hot turkey stock (freeze any extra stock) 250ml (9fl oz.) double cream 1tsp redcurrant jelly Original smoked salt to season
It's that time METHOD
Pour off most of the fat from the turkey roasting tin, leaving behind all the dark juices. Put the tin over medium hob heat and stir in the flour. Cook, stirring constantly, for 1min.
Gradually mix in the brandy, then the stock and cream. Cook, stirring constantly, until thickened. Leave to bubble for a few minutes. Stir in redcurrant jelly and any juices that have leaked out of the resting turkey. Check the seasoning. Strain and serve in a warmed gravy boat
Per 125ml (4fl oz.) serving: Calories: 208 Total fat: 17g Saturated fat 10g Total carbs: 9g Sugars 3g
See More
Why not come along and have a chat? See demos and loads more.
See all our new range of special smoked cooking ingredients. They'll add an extra dimension to your cookery exploits!!!!
HOW WE BEGAN......
Having lived on the Fish Quay in North Shields in the north east of England for many years, I know how historically important the fishing industry had been to area and the contribution the traditional smoke houses made to that industry.
In 1883, there were 11 smokehouses along the river working flat out.
... The ‘70’s saw drastic reductions in fishing quotas smoke houses suffered a drastic decline.
When I was in France that I came across smoked sea salt for the first time. The enhancement that it gave to food was amazing. I was hooked!
Returning to North Shields, I found it nearly impossible to get smoked sea salt. It was expensive and not as good as the French salt. And then the penny dropped...
I started talking with the owner of one of only two surviving smokehouses and began learning about the smoking process.
From there we produced a small amount and tested it out with some of the top chefs in the area. With their help we perfected the smoked sea salt range that we produce today.
Due to demand we later developed smoked peppercorns and smoked garlic bulbs in the same manner.
Our latest range being launched is smoked flavoured oils, Garlic, Chilli, Pepper and Lemon. I've got to say they're are fab!!!
I keep suggesting we change our logo from “Creative Cuisine” to “We smoke anything”... but that might get us the wrong kind of attention! LOL:)
Audrey Grieve, Director
See More
CHILLI PASTA.............a simple dish with a spicy kick
INGREDIENTS
350g (12oz) spaghetti... 1tbsp smoked chilli oil 2 garlic cloves 1 red chilli 2 x 400g cans chopped tomatoes with herbs 20g packet fresh basil 50g (2oz) pitted black olives METHOD
Cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain and return to the pan. Meanwhile, heat the smoked chilli oil in another pan. Crush the garlic. Halve, deseed and chop the chilli. Wash hands thoroughly. Tip the garlic and chilli into the pan and fry for 2min, stirring. Add the tomatoes and cook for 5min or until bubbling.
Tear the basil leaves and add them to the tomatoes with the olives. Tip the mixture into the drained spaghetti, stir well and serve immediately
Per serving: Calories: 480 Total fat: 18g Saturated fat 2g Total carbs: 71g
See More
Roasting smoked garlic adds a refined depth to this elegant soup.
INGREDIENTS
1-2 bulbs of smoked garlic, depending on preferred strength... 1 shallot 2tbsp smoked garlic oil, plus extra to drizzle 200g (7oz) flaked almonds 50g (9oz) bloomer loaf, cut into 2.5cm (1in) chunks 200ml (7fl oz.) whole milk 1 litre (1¾ pint) vegetable stock Pinch of sugar, optional 1tbsp finely chopped fresh chives METHOD
Preheat oven to 220°C (200°C fan) mark 7. Roughly break up garlic bulbs (do not peel). Peel and halve the shallot. Wrap the garlic cloves, shallot halves, 1tbsp of the oil and some seasoning in a double layer of foil and cook in oven for 20min. Open parcel and cook for a further 15-20min until the garlic and shallots are tender and lightly golden.
Meanwhile, scatter almonds on a baking tray and add to the oven. Cook for a few min until lightly golden. Tip into a bowl and set aside. Next scatter 150g (5oz) of the bread chunks on the baking tray and toss through remaining oil and some seasoning. Cook in the oven for 8-10min until golden; set aside.
Reserve a handful of the toasted almonds for the garnish, then put the rest in a large pan with the milk, stock and remaining uncooked bread chunks. Add the cooked shallot, then squeeze in softened garlic from inside each clove and discard the skins (snip off the root with scissors and squeeze out paste). Heat gently until bread has dissolved, then blend until smooth (do this in batches if necessary).
Return the soup to the pan and reheat gently. Season to taste with salt, freshly ground pepper and a pinch of sugar, if needed. Ladle into shallow bowls, drizzle over a little oil and sprinkle with chives and the reserved flaked almonds. Serve with the croutons.
Per serving: Calories: 371 Total fat: 25g Saturated fat 3g Total carbs: 25g Sugars 4g
See More
Here's one for the Dinner Party.......Pork Fillet with Smoked Mushroom Dust and Wild Mushroom Fricasse
Smoked Chilli Oil.... MMMMM!!!
Audrey says.......Add smoked sea salt and a touch of olive oil onto skins to make delightful jacket potatoes. Scrummeeeeee!