Recipe: Thai Sweet Potato Fritters

Thai Sweet Potato Fritters

This one’s a very quick one, but I thought it was worth posting as it’s taken me ages to put together a recipe that works for me.  I’ve tried dozens without much success – the fritters either don’t bind properly, they’re too wet, too dry, or just not the right consistency.  The trick is to use egg and polenta or cornstarch as a glue to hold everything together, and to not be shy when it comes to the amount of oil you fry them in so they caramelise on the outside a little – so use something healthier like Coconut Oil.

Thai-spiced sweet potato fritters brunch
Fritters for brunch with bok choi with soy and mirin, and a dippy egg

This is a good for using up leftovers as they can be padded out with finely sliced greens or whatever vegetables need using up – like a fancy bubble and squeak.  If you’re a gannet like us though and leftovers are a rare sighting in your house, it’s worth deliberately making too much sweet potato for tea one night, and then keeping it to make these for brunch or as a side with your tea Read more

Leeds Restaurant Cheat Sheet

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Trying to decide where to go out to eat is one of the great dilemmas of our time – up there with “What should I watch from my Netflix queue?” and “Which pet would I save in the event of a house fire?” (Broad City and whichever one usually gets the most likes on Instagram, respectively) – so here’s the Leeds Restaurant Cheat Sheet, a handy tool to help take the stress out of choosing.

I’ll try and provide a few suggestions for each type of cuisine, suited to different price ranges and occasions – Just decide what you’re in the mood for use the brief summaries to help guide your decision.  The list will be updated regularly to try and keep up with the frantic pace of Leeds food.

Coffee & BreakfastPan-AsianMexican & South AmericanItalianBurgers & BBQNorth African & MediterraneanVegetarian & VeganBritish & SeasonalSupper Clubs & Something PoshOther

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Oat Milk Waffles with Chocolate and Tahini

We should all try and be more like Leslie Knope, and a good place to start is by upping your waffle consumption.  It’s all very well going to one of the American Diner type places that have cropped up in every nook and cranny large enough to fit a replica jukebox, but for around the same price as four waffles from one of them, you could buy an entire waffle iron for yourself.  You know what they say: “Give a man a waffle and he’ll eat breakfast for a day, but give him a waffle iron and he’ll Instagram his brunch for years”

The other good thing about DIY waffles is that you get to call the shots when it comes to the batter.  Milk is amazing, but it’s pretty much poison to some people, and altogether not really that great for everybody else, so try replacing it with non-dairy equivalents.  This recipe uses Oat Milk which gives the waffles a slight oaty taste (go figure), and a more noticeable contrast of crispy outside and fluffy inside than with regular cow-milk.
This sauce makes an unusual but brilliant substitute for the usual Maple Syrup when you’ve got the chance to spend a bit of time on your brunch (Hint: Mothers’ Day is this weekend, a Moonpig card isn’t going to cut again this year) – use a 70% cocoa bar of chocolate to give it a really rich taste, and Tahini to complement the nutty flavour of the Oat Milk waffles.  Some of the more unusual ingredients like Tahini and Coconut Oil might sound difficult to come across but I managed to find them in my local Coop, so give them a try.
If you’re not ready to make the commitment of buying a waffle iron (go on), then you can use the same recipe to make American-style pancakes.
Ingredients (Makes six waffles)
For the waffles
250g Plain Flour
1 tsp Baking Powder
20g Caster Sugar
1 tsp Salt
2 Medium Eggs
450ml Oat Milk
30ml Coconut Oil
 
For the sauce
 
100g Bar of Dark Chocolate
1 tbsp Tahini
1 tbsp Honey
1 tbsp Coconut Oil
Method
Break up the dark chocolate and melt it in a mixing bowl over a small saucepan of simmering water.  When it’s melted, stir in the tahini, honey and coconut oil.  Turn the heat off the saucepan but leave the mixing bowl where it is, to keep it warm and runny for serving.
Combine the dry waffle ingredients in another mixing bowl, and whisk in the eggs.  When they’re worked through, slowly whisk in the Oat Milk and Coconut Oil a little at a time, until the mixture’s nice and smooth.
Preheat the waffle iron (or frying pan if you’re a spoilsport) and brush with a little Coconut Oil to stop the mixture sticking.  Add enough of the batter so that it just covers the bottom of the waffle grill – it expands during cooking, and you don’t want batter dripping all over the place.
Cook each waffle for 3-4 minutes, the the waffle iron might be a little stubborn to open, but be persistent.  Keep the waffles warm in the oven until the whole batch is ready to serve.
Garnish with some seasonal fruit, drizzle with the chocolate tahini sauce, and serve with an extra pot of it to dip waffles/fruit/fingers in.

 

Review: Get Baked Presents The Joint

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I laughed when my friend suggested it as a brunch destination – not because it was a funny joke, but because I knew he was 80% serious.  “Dude imagine if it turns out to be ace: you’ll be that guy who surprises everybody and gives it a good review despite what everybody else says”
 
He had a point, I do like being “that guy”, and there’s been an eerie silence surrounding The Joint since it opened.  The only press I’ve seen it receive has been from “Everybody’s a winner just for taking part!” publications who would write a positive review of the influenza virus if it meant the subsequent social media shares bolstered the price they charge advertisers.  With Get Baked/The Joint boasting an impressive sixty thousand Facebook sycophants, a couple of shares of a glowing review could bring enough extra traffic to take down a site completely.
 
Spoiler alert!  You’re reading this on a screen rather than from a crumpled piece of paper in a dystopian future where CousCousBangBang.com lies in tatters; ransacked by the sudden rush of traffic from Get Baked’s Facebook page.  Obviously this isn’t the glowing review you’re looking for – but it’s not all bad.

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