Street Food Culture

The foodie revolution in Birmingham

The United Kingdom, more specifically Birmingham, is known for serving up some spicy food. This is due to the influence India has had on the country since the 18th century with the British colonisation. By 1990 the Balti triangle had been established in Birmingham with over fifty restaurants. Since then the growth of multi-cultural foods has developed with British taste buds becoming more curious. Britain spends over £250 million a year on the importation of different herbs and spices. This is due to two main reasons: the growth of ethnic cooking and health concerns. Research carried out states that a quarter of the Brits have health concerns, with six in then of them being overweight or obese. The 63% whom are concerned with their blood pressure seek to find flavoursome products low in salt. With the excess amount of salt in the British diet people are becoming more aware of this being a health risk, so are now replacing salt with various spices.

Even though the British population is seeking healthier foods with a profusion of flavour, their lifestyle has not changed. The modern day Brit is always on the go and favours fast food, however no long wants to consume the generic burger from McDonalds. This is where street food has cunningly been popping up all over the country, with new vendors appearing left right and centre; six hundred to seven hundred new street food businesses in 2014. These savvy entrepreneurs are not just passionate about the food that is being served up but about the pleasure it is bringing to the population. Street food has become 'up market', great for those seeking an exploration of the world- but this journey is carried out through the five senses, reaching the stomach and finally bringing satisfaction. 

This food journey can be found in the heart of Birmingham, where it all started with traditional Indian cuisine. Yes, there can be found a few Michelin starred restaurants, award winning markets and of course the Balti triangle. This makes it no surprise that Birmingham was names "The capital of food" by Olive magazine in 2011. However, the star of it all is the street food which is hidden away.

People should head down to "Digbeth Dining Club" on a Friday night. "Digbeth Dining Club" is a cultural event where various cuisines can be discovered. With over thirty vendors that take it in turn to host the event, there is something for everyone's taste buds. From traditional burgers and toasties (with a twist, of course) to Mexican, Vietnamese and French creperies. These may be all different in taste but each vendor shares the same passion and beliefs. The food that is being served up is wholesome, heart-warming, ethical and locally sourced. And they are taking into consideration salt consumption by replacing it with additional spices. Even if the food is inspired from the other side of the world, these foodies want to be supporting local suppliers in the West Midlands. Provenance is something that is important to each of them and to create a greater understanding of this to the consumer. "Digbeth Dining Club" is a multi-cultural scene, so it is no surprise that it is a multi-award winning event. It is easy to say that Birmingham is revolutionising the food scene. If you want to learn more about this event watch the video below, if this doe not make you want to go I do not know what will...

Bailey's Orange Truffle, Pistachio and White Chocolate Fudge

As you already know I do like myself some fudge. Here is a recipe that my friend and I developed for a module at University this semester. This is indulgence at its finest! A great sweet treat to make for family and friends- a perfect home-made gift.

Omar Saleem Photography

Makes 36 pieces

Prep 20 mins

Total time 45 mins

Get ahead The fudge can be made ahead of time as it can be stored in the fridge for 2-3 weeks. Alternatively, the fudge can be frozen, ensure to defrost at least two hours before eating.

397g tin of condensed milk

150ml Bailey's Orange Truffle

450g demerara sugar

115g butter

200g pistacios, roughly chopped

150g white chocolate chips

1 orange peel, cut into matchsticks- par boiled to soften

1. Line a 20cm square tin with parchment paper ready to use.
2. Place the condensed milk, Bailey's, demerara sugar and butter in a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.
3. Bring the mixture to the boil then simmer for 10-15 minutes, continuously stirring making sure it does not catch the bottom of the pan.
4. The mixture needs to reach 115-118 degrees Celsius, use a thermometer to the check the temperature. Alternatively, drop a little of the mixture into a jug of ice-cold water. A soft ball of fudge should form- this is hot stuff!
5. Once the mixture has reached the correct temperature remove from the heat and continuously stir until the mixture thickens to a thick peanut butter like paste- this takes around 10 minutes.
6. Add the chopped pistachios and the chocolate chips to the mixture.
7. Place the fudge mix into the prepared tin, place the orange peel matchsticks on top, making sure to press them down.
8. Finally, pop the fudge into the fridge until it is set- best left over night. Then cut into 36 squares.  

Prawn Fettucce with Wild Garlic Pesto

Wild Garlic in Flower

Ingredients- Serves 2

Wild Garlic Pesto- see previous foraging blog post about wild garlic

• 500g of washed wild garlic leaves
• 50g of washed basil
• 250ml of olive oil
• 250g of grated parmesan
• 200g of toasted cashew nuts
• Salt & pepper

Place the above ingredients in a food processor, blend until it forms a pesto like paste. This can be stored in an air tight container in the fridge for a week. Alternatively, freeze the pesto in portions, can be kept in the freezer for up to 6 months. Fully defrost in the fridge before using.

Prawns- marinade

• A dozen cooked prawns
• Zest of 1 lime
• Juice of half the lime
• A thumb size piece of ginger- grated
• 1 tsp of chili flakes- optional
• Salt & pepper

Marinate the prawns for at least an hour or best marinated over night.

Other ingredients

• 200g of cooked and chilled fettucce- follow packet instructions
• 12 cherry tomatoes- cut in half
• 1 Courgette- use a peeler to peel into ribbons
• Juice of half a lime
• 50g of chopped coriander

Tip: freeze any left over chopped herbs- up to 6 months. Can be used frozen.

Method

1. Heat a tablespoon of olive oil in a wok
2. Add the cooked fettucce, prawns and cherry tomatoes to the wok- heat through
3. Place 3-4 teaspoons of the home made pesto in- adjust according to taste
4. Toss through the courgette ribbons so they are hot but still have a bite to them
5. Finish off with the lime juice and coriander
6. Season to taste

Serving suggestion

Serve immediately! Goes well with a glass or two of 'Wolf Blass, Yellow Label Chardonnay 2013'. 

Just a little bit of gluten won't hurt?

Food intolerance's have become somewhat more ‘popular’ in the sense of people have become a lot more aware of them. And with this greater awareness food manufacturers/restaurants can now cater for dietary requirements. My interest for further understanding about dietary requirements has been answered by a dear friend of mine whom is ceoliac and has an intolerance to lactose.

When and how did you discover your intolerance to gluten?

I went to see the doctor when I was 16 with bad stomach pains, after eating and especially when I went to bed at the end of the day, my stomach would be visibly having spasms. I was told to avoid wheat and gluten to alleviate the symptoms, unfortunately I didn’t heed the advice to start with but when I did the symptoms went away immediately.

How did/do you cope with the change in diet?

It was really difficult to follow to start with. Five years ago, the products available in the supermarket were poor quality, but having to follow a gluten-free diet has been a blessing in disguise, it has allowed me to be creative with the food I eat and I have learnt to make good gluten-free foods, especially breads and cakes. Fortunately, there’s more awareness for the intolerance now and companies have seen how lucrative the market is, so there’s a huge range available now, of high quality products. Living with Coeliac’s disease now is not as hard as it was.

Are there any recipe websites where you can find good gluten free recipes?

The blogger ‘Gluten Free Girl and the Chef’ has great recipes and advice on which restaurants to go to, Jamie Oliver has a good gluten free section, and the gluten free company ‘Udi’s’ has good recipes. There’s a great website called Celiac Travel, which is brilliant for where to eat in different countries, and has printable allergy cards, in a variety of languages, to give to the kitchen so they know exactly what you can and cannot eat. I went on some courses with ‘Gluten free baking and living’ which were fantastic, their recipes actually work, and taste/feel like products with gluten in (which is often the difficulty with gluten free foods). Also, blogger ‘Nourishing Jessica’ has loads of exciting, healthy recipes and are free from dairy as well.

What restaurants would you recommend to someone with the same dietary requirements?

In Britain, I would recommend 2 Oxford Place in Leeds, which is an entirely gluten free restaurant, with fantastic food and drinks at good prices. In London, the Truscott Arms is amazing for gluten free foods, I had a Wagyu beef burger at this pub-style restaurant, and their pub quiz is great. Again, in London there’s an Indochinese restaurant called Banana Tree, everything is fresh and there’s a lot to choose from for gluten free customers, I hadn’t had Chinese food in a long time when we visited here, and the waitress answered all the questions I had as I was a little speculative but they are entirely trustworthy. Finally, in London there is a chain of restaurants called Honest Burger, where everything apart from the bread buns were gluten free but they had gluten free bread buns to replace it anyway. Their onion rings were gluten free too! (I hadn’t had these for 5 years!). A bit further afield, in Paris, there’s two fantastic places to go, Noglu, gluten free restaurant, and Helmut Newcake, gluten free patisserie, seriously worth a visit.

And finally any tips to those that have to follow a certain diet?

Some tips I would give are: - experiment with the different free from products available - Don’t be shy in making your needs clear in restaurants, it’s really important they know - Learn to bake and cook, it’s healthier and more interesting

Birmingham, Eat Your Heart Out!

The Plough Harbone

'The Plough' is located in Harbone, Birmingham. An independent pub that serves great food in a relaxed atmosphere with that 'home from home' feel about it. Whatever the weather it is an ideal place to find yourself for a spot of food. In 2014 'The Plough' found themself being awarded the following:

• Best 25 places to have Sunday Lunch the Times 
• Open table readers choice top 50 beer gardens

It is the place in Birmingham to start your day or to cure a hangover with a hearty breakfast...

Veggie Breakfast £9.00

Even though I'm a carnivore the vegetarian breakfast really hits the spot; toast, beans, tomatoes, mushrooms, egg, hash browns and vegetarian sausages. However, if this doesn't tempt you the full English might with; bacon, sausage and black pudding- £9.75.

Smoothies £3.75

To wash it all down...choose from a blueberry, strawberry + redcurrant or mango + strawberry smoothie- refreshing!

Caffeine boost

Selection of tea & coffee

Salmon, lentils & beetroot

If you're not up in time for breakfast it is also a great place to go for lunch, dinner and/or drinks. Enjoy a cheeky drink in the Night Jar Garden Bar after work. All this makes 'The Plough' an ideal location to start or end your day. This is an honest/personal recommendation.

For further information about what's happening at 'The Plough' check out their website http://theploughharborne.co.uk/

Or follow them on twitter @PloughHarborne or like them on Facebook.

Not for the faint hearted kinda' stew

Garlic Beer Beef Stew

Christmas and New Year has come and gone, time to slow down and relax. You might be feeling a little under the weather and have those ‘January Blues’. This garlic beer beef stew is just what you need as it is; robust and heart-warming.

Ingredients-serves 2 greedy food lovers:

Olive oil

Knob of butter

450g stewing steak- diced

Flour to coat the beef

1 onion- sliced

1 tbsp. of tomato puree

1 tsp of garlic paste

Handful of fresh thyme

1 bottle (500ml) of garlic beer

500ml of beef stock (add more water when and if needed)

2 celery sticks- roughly cut into chunks

2 carrots- cut diagonally into chunks

1 turnip- diced into chunks

Large sweet potato per person- cooked as a jacket potato

Salt & pepper to season

Method:

• Dust the beef in flour, salt & pepper 
• In a large pan heat the oil & butter with the thyme to release the flavour
• Add the onion, garlic and tomato puree with the beef- cook until brown
• Turn up the heat and add the garlic beer, bring to the boil and then simmer for an hour until reduced by approximately half
• Add the 500ml of beef stock and cook for a further 2 hours, checking, stirring and adding a splash of water if needed
• Now add the vegetables (you can change or add different vegetables) and cook for a further hour, adjust seasoning to taste
• The meat should fall apart, the vegetables tender and the gravy should coat the back of a spoon
• Enjoy with a succulent and sweet jacket potato.

The garlic beer and puree is produced by ‘The Garlic Farm’ on the Isle of Wight. A family run business offering an interesting and diverse range of garlic products. Check out their website for more information- http://www.thegarlicfarm.co.uk/

BBC Winter Good Food Show 2014

Tantalizing the senses

What an exciting and overwhelming experience it was to attend this years winter GFS for the first time but, especially being part of the BBC Good Food Blogging Community (bloggers badge to be attached soon).

The Hairy Bikers Kick Start the Show

Meeting the Hairy Bikers was the highlight of my day!

The Good Food Show is a great illustration of how food brings people together. Walking around the exhibition all of your senses are enhanced by the huge selection of diverse foods that are on offer. With your eyes and nose drawing you in. Then finding yourself at a food stand your taste buds are tantalized by the delicious samples that are on offer. With an array of different cuisines and flavours to pick from it is hard to know where to start. Tip: plan where you want to go and what you want to see in advance.

I just want to say a thank to two suppliers for my goodies...

http://www.geniusglutenfree.com/en_GB

Genius is a gluten free supplier of bread, cakes and pastries that don't comprise on taste. Great for anyone on a gluten free diet or if you just want to cut down on gluten. Products can be found in your local supermarkets.

http://www.thegarlicfarm.co.uk/

The Garlic Farm is located on the Isle of White, they provide a wide range of different garlic products. From raw smoked/unsmoked garlic bulbs, chutneys, garlic beer and garlic flavoured pork scratchings- that are truly addictive!

If you didn't get chance to attend this years Winter show fear not as the Summer show will be taking place from June the 11th to the 14th 2015. Hope to see you there!