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Our food at the British Street Food awards in Leeds

September 28, 2014 7 Comments Filed Under: Food, Recipes, Uncategorized

Using recipes from my book Supper Club: recipes and notes from the underground restaurant, myself and Nicola Baker of The Noisy Table food truck have entered the British Street Food awards this weekend in Leeds. We decided, as we are ‘newbies’, to enter the less populated categories of the awards, drinks and desserts, so wish us luck!
The Pecan Pie: I made about 30 of these over the last two days. We completely sold out but I reserved a last pie for the judging today.

The root beer float: which is, guess what, primarily made from roots. Not giving away my recipe yet, saving it for a future cook book! We also did a ‘float’ version with a scoop of vanilla ice cream, one of my all time favourite diner foods.

Other stuff we served: the jalapeño, smoked cheese cornbread muffin with lime and chipotle honey butter.

 Fried pickles with chipotle mayonnaise. Finger lickin’ good.

 Grilled Cheese: with options like truffle paste, onion, rocket, using Glastonbury cheddar.

Through the large window of the ‘air stream’ trailer, people would be peering in, it felt like being in a fish bowl. I would often perform for passers by.

 You’re an embarrassment. Both Nic and myself had our 20 year old daughters working with us, rolling their eyes at our crass banter. Her daughter, Ells, also had her boyfriend Jonny working like a trojan beside us. Poor boy, the only male, he had to put up with an awful lot of middle-aged female cackling, tacky jokes and repartee about our toilet functions, especially once Nic’s mate Jackie turned up. We were like the three witches of Macbeth.

 Ta da! It’s me! Despite my perky demeanour, my body hurt so much I couldn’t sleep at night. Plus my hotel had a banging techno disco all night. The people in Leeds were dead nice though, so friendly and humorous.

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Previous Post: « British Street Food Awards in Leeds: my first food truck
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Reader Interactions

Comments

  1. Cate Lawrence

    September 28, 2014 at 9:00 am

    Sounds exhausting but the food looks delish!

    Reply
    • theundergroundrestaurant

      September 28, 2014 at 4:33 pm

      Thanks Cate! Soo tired today, I sat on a sofa in a furniture shop and fell asleep for an hour. The staff were so nice, they didn't wake me up.

      Reply
  2. Bridget Blair

    September 28, 2014 at 11:54 am

    Your food looks delish, the truck is great, and I only wish I could have joined in the banter!

    Reply
    • theundergroundrestaurant

      September 28, 2014 at 4:34 pm

      Thanks Bridget, the truck is a work of art isn't it?

      Reply
  3. Magnolia Verandah

    September 29, 2014 at 12:37 pm

    That pecan pie looks amazing – I can just imagine how tired you must be. Such good photos of you two girls.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      September 30, 2014 at 12:05 pm

      Thanks Mag Ver, I believe in glamour while cooking!

      Reply
  4. Anonymous

    February 22, 2016 at 6:41 pm

    pecan pie is Texan… how'd the BRITS learn about it? where did they find PECANS??!?

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
A lovely vegetarian recipe from @lulugargari - a g A lovely vegetarian recipe from @lulugargari - a green bean and basil pesto with Italian lemon 🍋 pasta. Fresh, light. This was at an Italian cooking class/demo @eatalylondon hosted by @ilovefruitandvegfromeuropecouk @flickflock #london#italy🇮🇹
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Made a vegetarian paella with La bomba rice from @ Made a vegetarian paella with La bomba rice from @brindisaspanishfoods I used red and green peppers, saffron, sherry, Nyora peppers, smoked almonds and green olives #vegetarian #vegetariansummer #paella
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