Tag: Food

The art of charcuterie

Posted on by Sasha in Food and drink, Portfolio, Quench

Originally written for Quench Mag

In this day and age, the average cheese plate will no longer do. It’s all about the charcuterie boards.

The term charcuterie comes from France, directly translating to ‘delicatessen’ and involves a branch of cooking devoted to prepared meat products. Although the term specifically refers to the cooking of meat, the connotations of a charcuterie board have extended well beyond that. A charcuterie board of the 21st century would classically be bursting with cheeses, fruits and breads as well as the cooked meats, offering a diverse and complex meal. They are all the rage right now and we have to wonder why.

Over the past 5 years, you may have noticed a growing trend of artfully designed cheese boards on social media and I believe that it’s because of this that the art of a charcuterie board is the new way forward. Instagram accounts such as @cheeseboardandchill and @cheeseboardqueen have amassed thousands of followers whilst @thatcheeseplate has reached an incredible 260k. Tik tok has also become overrun with cheese board makers as they post quirky videos of the steps they take to create these beautiful boards.

“Cheese plates can be an important form of artistic self-care.”

The founder of @thatcheeseplate, Marissa Mullen has even gone on to releasing her own bestselling book called That cheese plate will change your life which delves into the art of cheese boarding. On their website they’ve even stated that ‘Cheese plates can be an important form of artistic self-care.’ The book also includes the method of ‘cheese by numbers’ which is a simplified formula designed to help an amateur foodie in creating a perfectly well balanced and bursting board.

The key steps are: Cheese, Meat, Produce, Crunch, Dip and Garnish and the idea is that you lay out your board following this order in a step-by-step, fool proof fashion. I decided the best way to test just how easy this method was to simply try it myself! I love cheese and charcuterie a lot and I’ve often enjoyed making up a board for my family, so I was excited to increase my skill level. But most importantly, who doesn’t want a great excuse to use cheeseboard making as a form of artistic self-care?

As I am a student and cheese can be very expensive, I knew this had to be a budget board. So I popped into Tesco in hopes of finding some cheap and tasty goodies and I wasn’t disappointed!

The photos above depict the steps I followed when making my charcuterie board. I started with cheese – Camembert, cheddar and manchego. Followed by meat – chorizo slices. Then produce – grapes. Crunch – The corner deli co’s smoked paprika corn and The artisan bread companies tomato and sweet paprika bruschetta. Dips – caramelised onion chutney. Garnish – sprigs of rosemary.

I was so pleased with the result, it looked almost as decorative as the ones I had seen online. I found that the numbers method worked so well as it offered a clear-cut way of arranging the board and fitting all the food items in. This method is easily applied to any ingredients you want, meaning you can adjust the price point and taste to your preference.

After making this board, I am aware of the things that I felt could be improved on. The colour scheme of my board was extremely orange, saved only by the rosemary, and I believe this is something that could be adjusted by adding to the produce. More colourful items such as cucumbers, figs and strawberries would have added a well needed pop to my board.

Of course we baked the camembert!

The effort involved was definitely worth it due to the impressive reactions of my friends and family, and the board itself was the perfect size for a lunch for two. It offered the variety that a regular cheese board does not, and the idea of produce means you can make it a lot healthier and justifiable.

So. Charcuterie boards… are they the way forward? Many people could have been put off by their complex and boujee look, but Instagram accounts like @thatcheeseplate and their @cheesebynumbers methods have opened this world up to basic foodies like you and me. I would feel confident to present the board I created at a dinner party and would happily bask in my guest’s compliments. They are designed well to offer a perfectly balanced meal/snack with each of the steps bringing something new to the table. I would definitely recommend trying to make one yourself by following this method, don’t be put off by it’s false bravado!

Review: Got Beef

Posted on by Sasha in Food and drink

Wales’s national lockdown was looming and we had no choice but to spend our last evening tasting the food of Cardiff’s Got Beef. After opening its doors in 2014, Got Beef was voted as No. 2 by National Newspaper Wales in its Top 15 burger joints in Wales list. After achieving this title in less than a year, it was clear to me that the restaurant owner, Cai Pritchard had been doing something right, and I had to find out what it was.

The restaurant located on Whitchurch Road is modestly sized and rocks a casual style with wooden benches and an open kitchen. I love the open kitchen approach as it means that the diners are able to observe the chefs in the kitchen and be apart of the camaraderie. I believe that it completely elevates the entire eating experience as a whole new dimension is added to the journey from kitchen to table.

The food itself was stunning. Priced at £8 my Soprano burger was to die for. It was Juicy, succulent, the bacon was perfectly crisp and it was properly filling. The highlight for me was the sauce; jalapeno mayo. The spicy tones complimented the burger perfectly and lined my mouth with a welcome zingy and tingly sensation. It combined with the chorizo and monterey jack cheese perfectly and brought the whole burger together as one. This is a recipe I will definitely be seeking for myself!

The burgers and sides had to be bought separately

I found that the sweet potato fries trumped the skin on fries on every level. They came with the perfect crunchy coating and soft inside that the skin on fries did not deliver. However, I may be faced with a slight bias as I have recently discovered an everlasting and undeniable love for a sweet potato fry. On the other hand, the loaded fries, in my opinion, were not worth the price point. The cylindrical shaped bowl they were served in resulted in an uneven distribution of the ‘load’ and I felt this ruined the experience slightly. Whats the point in loaded fries if only half of them are loaded?

The sweet potato fries were the star of the show.

Whilst the food hit the spot, I found that the service was a little bit slow. However, the restaurant was packed and the constant stream of Deliveroo drivers excused this slightly. The lockdown measurements were also a defense of any service hiccups. This time is understandably a hard one for everyone and I can’t imagine the stress the staff were facing with the inevitable closure of their restaurant. The food came piping hot and at the same time, which, at the end of the day, was all that mattered.

The overall experience was positive and offered the perfect conclusion to our freedom. I would definitely return here as it wasn’t too expensive and the burgers satisfied our cravings. It wasn’t the best value for money but I’m eyeing up their £5 lunch deal as must try budget lunch treat!

Sober for October; the story so far

Posted on by Sasha in Food and drink, Uni

10 days in and it’s fair to say that my sober October has already come with its ups and downs. The support I’ve received from my friends and family is undeniably the thing that has kept me going and my motivation up. None of my friends have attempted to peer pressure me into drinking (not that I would budge) and my mum is singing my praises at home!

The combination of the local lockdown, closed nightclubs and an increased workload has also worked in my favour. My motivation has been so happy to see the back of binge drinking, getting home in the early hours of the morning and writing off whole days at a time! I’ve been able to get up early and straight to work on most days. The third-year workload, Quench magazine, my blog and new food Instagram account has demanded all my head space, so, the no drinking couldn’t have come at a better time. My life has been absolutely filled with reading and writing!

Another interesting turn of events which has added to my sober October is a round of antibiotics! For the first time in my life I have been forced into a 9-day dry spell due to medication and it couldn’t have coincided with a better month. It has only added to the motivation and reasons to stay sober, so I’m extremely grateful for my ailments!  

Bring on the next 20 days!

Tips on how to use your Autumn produce

Posted on by Sasha in Food and drink, Quench

Adapted from my article for Quench magazine

As we welcome the Autumn months and say goodbye to the hot sun, home growers and farmlands find themselves inundated with all those wintery fruits and vegetables that we all know and love. My family absolutely love growing their own produce and each year our garden is swamped with apples, pears, blackberries and butternut squash. We have become well versed in how to get creative in the kitchen and make the best of these foods without getting bored too quickly! Here are some of my faves.

APPLE FRITTERS

I love an apple pudding, and, when it comes to apple season, we have apple crumbles and apple cakes coming out of ears! I love an apple fritter because its quite different to a classic apple pudding and can create a refreshing change. The soft yet crunchy apple encased with a crispy, sweet batter and dosed in golden syrup is a deliciously unhealthy method to switch up your apple pud rotation! Here’s how you make it:

Firstly, put enough vegetable oil in a saucepan to reach about a third of the way up and put it onto a high heat. In a large bowl, mix; 180g flour, 35g sugar, ½ tsp cinnamon, a pinch of nutmeg, 1 tsp salt and 2 ½ tsp of baking powder. Then add 2 eggs and 180 ml of milk and whisk until combined. Peel about 4-5 large cooking apples, cut them into good size chunks and stir into the batter so that all the pieces of apple are well coated. You will know when the oil is hot enough when you drop a tiny bit of batter in it and it floats up and cook within 30 seconds. When it has reached this temperature, use a slotted spoon to drop the pieces if apple in and leave them to cook for about a minute. Remember to turn them as they cook so they brown evenly. Pat them dry with kitchen roll, put in a bowl, cover with syrup, and enjoy! You won’t regret it!

ROASTED SQUASH AND FETA SALAD

My favourite salad ever is this butternut squash salad and it’s absolutely perfect for Autumn as it’s so warming and makes perfect use of mum’s endless squash produce. It’s the perfect healthy accompaniment to a lasagne, fish meal, or even pasta! Its hearty, warming and here’s how you make it:

Set your oven to 200 degrees Celsius and cut up your butternut squash into 2cm cubes. Once cut, place on a baking try and toss them in olive oil, salt and a sprinkle of cayenne pepper for a subtle heat. Put it into the oven and leave for about half an hour until soft, but remember to keep checking it so it doesn’t go to mush! Whilst this is in the oven, pour about half a packet of pine nuts into a small frying pan and dry fry for a few minutes until they begin to brown and soften. Set these aside. Take a packet of rocket salad and lay out on a large serving dish. Add the squash and pine nuts and then crumble over half a packet of feta. Mix together 1 part vinegar to 3 parts olive oil along with a good grind of salt and pepper to make a basic vinaigrette, drizzle over the salad, toss and enjoy!

POACHED PEARS WITH A CHOCOLATE SAUCE

I love a pear and, when perfectly ripe, can easily be one of my favourite fruits. The pears that grow on our tree at home are delicious, but its easy to get bored of a plain pear. My brother has been known to make a killer poached pear that acts as a perfect ending to a good meal. It’s sophisticated and a good way to get in one of your 5 a day! Here’s how he makes it:

Put; 1 litre of water, 300g of caster sugar, 1 cinnamon stick, 1 vanilla pod and the juice of 1 lemon in a saucepan. Then carefully peel 8 pears and place them into the saucepan. Bring the pan to a boil and then let simmer until the pairs are nice and soft. Meanwhile, melt 100g of dark chocolate in a bain marie until completely smooth. Then add 50g of butter, 250 ml of cream and 2 tbsp of caster sugar and stir until well combined. When both pears and chocolate sauce is done, serve together with vanilla ice cream and enjoy!

The Mallorcan Covid holiday experience – Part 1

Posted on by Sasha in Travel

After endless months of being trapped inside and tied to my hometown, I was eager to get back to travelling the world. Like many others, my plans to travel far had been shot down. I had set my sights on South East Asia and Sri Lanka, but this trip would have to be postponed. However, despite the restrictions on travel, I was lucky enough to be able to visit my boyfriend at his home in the Mallorcan port of Port Andratx. I was able to say hello to sun and sea along with a firm goodbye to the British rain and fields!

The Sunsets around Port Andratx were unbeatable

As I entered the airport through their temperature measuring facility, I was worried that I would be turned away. I didn’t possess any symptoms, but I couldn’t help but feel intimidated by this dystopian procedure. However, I sailed through and made my way up towards security. The airport was nearly empty due to the number of flights having been immensely cut down and I got through security in a record time. Off – duty was closed along with any pub or restaurant which gave off an eerie vibe as it felt like I was wondering the corridors of an abandoned, shut up building. As this was early July, mask wearing had not yet been made mandatory in British shops, so this was the first time I had to wear one for a long period of time and it was definitely taking some getting used to.

The plane itself was a lot fuller than I expected. Everyone was clearly eager to get back to their holiday making and the Spanish regions were offering the best deal. There had been no lockdown restrictions put in place (yet) so the British public were clearly ready to get their warm weather fix.

The mountainous landscape created stunning views

As I stepped off the plane in Mallorca that evening I was hit by a wall of heat. It was so refreshing to finally be able to feel proper sun once more. I had landed at around 8pm local time which was perfect to watch the sunset as we drove from Palma airport to Port Andratx. We went straight out for a quick dinner as soon as we got there, and I had my first taste of the Mallorcan Covid experience. Masks were required to be worn as you walked around the town, which, coming from Britain, was an alien experience for me. All restaurant staff had to wear masks and I couldn’t help but feel sorry for them. It was an average of 30 degrees Celsius in the daytime and they were constantly moving around on their feet so it must have been a real struggle for them.

Port Andratx itself blew me away. Located on the coastal stretch of a sprawling mountainous region, the port sits in between two large, green hills speckled with villas and apartments. Restaurants line the promenade, allowing a gorgeous view of the scintillating ocean as you tuck into your lunch. I was so excited for the weeks to follow! Sun, sea and the perfect company. What more could you want?

Review: Mowgli

Posted on by Sasha in Food and drink

“In 2014, founder Nisha Katona had a nagging obsession to build an eatery serving the kind of food Indians eat at home and on their streets.”

Walking into the Cardiff branch of Mowgli, we were met with a dazzling spectacle of fairy lights and warm colour. The staff were so incredibly welcoming and helpful that we couldn’t help but feel instantly at home in this treasure cave. On their website they describe themselves as “not about the intimate, hushed dining experience [but] about the smash and grab zing of healthy, light, virtuosic herbs and spices.” This became apparent when sitting amongst the warm light as it felt like we were all together, enjoying a family meal.

The smells coming from the kitchen flirted with our senses as our eyes flickered upon their menu, swaying our temptation and making our mouths water. The menu is so interestingly varied it was so hard to pinpoint what we wanted. After much deliberation, and some help from the waiting staff, we opted to share; yoghurt chat bombs, the ruby wrap, gunpowder chicken, one of the office worker’s tiffin and some roti.

I felt like my outfit allowed me to blend into the background!

The yoghurt bombs were the first to arrive and set an extremely high standard for the evening. The Pani puri spheres held a perfect mixture of spiced yogurt, creating a beautifully cool sensation in the mouth. They were topped with pomegranate seeds, adding a refreshing sharp after taste which complimented the spicy tang well. The only regret we had was scoffing them straight away and not saving them for when the rest of the food arrived, as they would have acted as an ideal relief from the harsher spices of the curries.

The Yogurt bombs topped with pomegranate and coriander

The gunpowder chicken is described as a spiced chicken popper in a gluten free chickpea batter, and they were unlike any battered chicken I had ever tested. I can’t recall ever trying chickpea batter before, but after this experience, I would be reluctant to shy away from it if I ever see it on the menu. The chicken was succulent, the batter was crisp and the coriander and basil accompaniments were perfectly balanced, what more could you want?

The paneer in the ruby wrap was juicy and delicious and matched the “rainbow of Mowgli chutneys” well. I absolutely adore paneer in Asian cooking and this dish did not disappoint. However, if you are one of those unfortunate enough to not enjoy the taste of coriander, this dish is not for you as it was scattered in abundance!

Our tiffin box of curries and roti

 The curries we were given in our tiffin box were; Temple dahl, House chicken curry and Mowgli House Keema with a side of rice. The sauce from the chicken curry was my favourite and suited their description of “tame but tantalising”. I love a Keema and it is rarely seen on the menu, so I was really excited to try it. It was rich in flavour and almost reminiscent of Lebanese cooking due to the domination of cloves, nutmeg and cinnamon. I think of a keema as relatively dry curry due to the cohesion of the meat and sauce as one, so I was pleased we had ordered roti to go with it. The Temple Dahl was not my favourite as the lentils had a little more bite and the sauce was little wetter than I would have liked, however, the flavour was still delicious. I enjoyed the presence of the roti and they went down well, but they were a bit thin and my partner and I both agreed that we prefer a thicker flat bread.

The overall meal was stunning and a really enjoyable experience. The setting was beautiful, the food was delicious, and the staff were attentive and friendly. Although the curries were delicious, I favoured the street food dishes and when I return, I will be eager to sample as many more as I can! I would recommend this restaurant to anyone and I cant wait to show it to all my friends and family!

Review: wahaca

Posted on by Sasha in Food and drink, Quench

Written by Indigo Jones, Hannah Penwright and Sasha Nugara for Quench magazine

Last week our section editors were offered the chance to review Wahaca Cardiff, a Mexican chain which can be found across the UK. The restaurant prides itself on sustainability, and its new menu explains how it’s the most sustainable yet. After having been to the restaurant our editors decided to write a collaborative review to discuss the highs and lows of the visit, whilst showcasing the wonderful food they were able to indulge on.

Indigo Jones

When I opened our mailbox and noticed an email from Wahaca, I was jumping for joy! I had never been to the restaurant before and have been itching to go due to my fascination and devotion to Mexican food. This love for the cuisine stemmed long before my trip to Mexico in 2017, where I experienced authentic food full of colour and flavours. Having travelled there myself, I had extremely high expectations for our meal at Wahaca.

I ordered the mushroom and feta tacos, chargrilled steak and cheese tacos and the Devon crab tostada. I decided on these options as I wanted to try the variety of things that Wahaca had to offer. All three dishes were full of flavour and were very appealing to the eye. My favourite out of the three had to be the Devon crab tostada as combination of the crab and pink pickled onions tasted so fresh and worked almost like a palette cleanser to the other dishes. My only complaint is that I would have loved a bit of a kick to the plates, having developed quite a tolerance for spicy food, I felt like that’s what these dishes were missing.  I would have asked one of the wait staff for some hot sauce to add to my food, but similar to Mexico unfortunately the service was slow, and I was unable to ask.

Indigo’s photos of her crab tostados and chargriled steak and cheese tacos

The highlight of the night had to be the £5 margaritas which they offered the week we attended to celebrate Mexican Independence Day. We ordered a variety of passion fruit and hibiscus flavoured margaritas, and these fruity drinks made the perfect accompaniment to our meals. I personally highly recommend going to Wahaca for both food and cocktails, and I would definitely attend again but perhaps next time I’ll ask for some hot sauce when I order!

Hannah Penwright

When limited to the vegetarian options, I love it when a restaurant serves tapas-style small plates as it means there’s likely to be a lot more choice- and Wahaca did not disappoint. My favourite out of the three small plates I chose was the mushroom and feta tacos; they were nothing short of incredible. The star of the tacos was definitely the mushrooms, as they were meaty (in a good way for a vegetarian), with a beautiful flavour. The smokiness of the ancho paired with the tangy feta was heavenly. The only disappointment was that there were only two- I could have happily eaten my weight in them.

Hannah’s three cheese quesadillas and cauliflower bites

The only dish out of the three I wouldn’t pick again was the black bean and three cheese quesadillas. For a small plate, I found them almost too filling that I struggled to finish the rest of my food. I’d also have liked some more flavour from the filling, as even with three types of cheese I found it quite bland. Regardless, the meal ended on a high note, as the last dish to arrive were the crispy cauliflower bites. Think perfectly crisp, well-seasoned batter, and a punchy aioli for an added kick to dip in. The cauliflower flavour wasn’t overpowering (which often seems the case with dishes like this), but it was just enough that the flavour still shone. It’s a shame these aren’t vegan so that more people can try them, as they’re too good not to order.

Often, being vegetarian in a restaurant means you have only a couple of options to pick from, which means eating there often can get a bit dull. However, there’s so many meat-free options at Wahaca that I don’t think I’ll ever get bored about eating here. I’ll definitely be returning to try more of the dishes!

Sasha Nugara

Today’s Covid climate has forced many restaurants to change their entire eating out experience in order to accommodate strict health and safety regulations. It is safe to say that Wahaca is no exception. Drip fed into the restaurant, we were given a comprehensive run down of the companies new policies and all the actions they were taking in order to ensure a safe experience. A one-way system had been formed around the restaurant and sheets of Perspex fixed onto the tables. If we could be confident about one thing, it was that they cared about our wellbeing.

My photo’s of my pork tacos, chicken quesadillas and cheese croquetas

The menu itself offered a dazzling selection of Mexican bites and the small plates option meant that I was able to sample as much as I could. I ordered the pork pibil tacos, the grilled chicken club quesadillas and the new cheese and chilli croquetas. The highlight of the meal was definitely the pork tacos due to the combination of succulent meat, tangy pickled onion and soft taco shell. The portion size was generous for a small plate – which I appreciated as I could eat them all day! The croquetas were perfectly round and perfectly cheesy but I would warn you to proceed with caution! Fortunately, I’m a huge spice fan and I absolutely loved the chilli wave, it was a perfect contrast to the mild quesadillas. They came with a tomatillo apple salsa which complimented the chilli perfectly and offered a refreshing after taste. Overall, the food did not disappoint, and I would recommend all that I ordered!

There’s nothing better than being able to enjoy your food with the comfortable knowledge that the journey it took to your plate was sustainable and had little effect on the environment. Wahaca have made moves to ensure their fish and meat come from trustworthy sources, making the special effort to become one of the first restaurants in the UK pass an audit by the Marine Stewardship Council and stock their approved fish. Equally, Wahaca was the first restaurant to become carbon neutral and they use renewable energy throughout their restaurants. They also help to fund the Improved Mexican Cookstove project which donates efficient cookstoves to low income households in Mexico, improving their livelihood and reducing fuel use as much as 58%. Its things like this which can help improve the eating out experience by tenfold as you guiltlessly support a company that are doing so much to give back. I will definitely be returning to Wahaca.

Tips for cooking in a Uni/shared kitchen

Posted on by Sasha in Food and drink, Uni

Over my years of uni kitchen cooking I have continuously struggled with the entire experience. The surfaces are always dirty, you can never find the right equipment and there is always way too many people in the kitchen at once. Here is a few tips to help you stay level headed in a chaotic environment!

Plan your cooking time

If I’m cooking something a little more time consuming like a lentil dal or risotto, I like to cook it during the day at an odd time when no one else is in the kitchen. I can spread myself out and dominate the room for an hour and make as much mess and use as much cooking equipment as I possibly can with little complaint. This means when I go to eat at a regular dinner time and there’s multiple people crowding up the room, I can just heat up my pre-prepared food! Also, I would have been able to wash everything up and clean the surfaces beforehand! I can enjoy my food coma in peace without being nagged to clean up all my stuff.

Make sure you wash everything up on time

When you live with 6 people who are all cooking for themselves throughout the day, it doesn’t take long for the kitchen to become absolutely crammed with dirty dishes. This creates such a nasty environment to live in and really puts anyone off from entering the room and cooking in there. If you live with messy people, it’s a good idea to set the example of doing your washing up early and keeping a tidy space. This encourages people to follow suit and removes at least one lot of washing up from the kitchen sides.

Hide any special things you don’t want anyone to use

I can become particularly attached to certain items of kitchen equipment and easily irritated if they are left used and unwashed. A microplane is my favourite item of kitchen equipment ever. It is so versatile and grating garlic and ginger has become a daily activity for me, so I want it to be in perfect condition. As soon as I started storing it at the back of my cupboard, preventing anyone using it to grate cheese on their bolognese, I never had any issues with locating it ever again. All had been restored to natural order once again.

Keep the kitchen cupboards well organised

A lot of equipment can be accumulated in a shared kitchen of 6 and it can become overwhelming when rooting through a cupboard to locate a saucepan among multiple cheese graters and colanders. If you’ve made the decision to share culinary equipment with your housemates (like we did), it is important to get a good system together. Stack the plates and bowls together in the same cupboard. Group together all saucepans and frying pans in a way that feels natural. When you need a cheese grater you want to be confident that you’ll find it before your pasta gets cold! Most importantly – make your system make sense! We all know that a kitchen knife doesn’t belong anywhere near a baking tray.

Be easy going

It is nearly impossible to completely change someone to having the same clean mindset as you and the best you can do is just go along with it. If you are forced to live in a messy kitchen, you don’t want to fill it with animosity. There’s nothing worse than having to co-exist in such a small space with someone who you’ve had consistent arguments and issues with. Uni students are not the cleanest of people and that is something you have to get used to!

The Coconut tree

Posted on by Sasha in Food and drink, Portfolio, Quench

Originally written for Quench student mag

As someone who has grown up immersed in Sri Lankan food and culture due to my father’s heritage, the opening of The Coconut Tree in Cardiff was an exciting moment for me. When I walked into the restaurant for the first time, I remember being instantly hit with a cultural punch reminiscent of those lazy days spent in Sri Lanka. The menu offered everything I could have asked for in order to acknowledge a true Sri Lankan foodie experience; parippu, kotthu, slow cooked tuna in goraka spices, coconut sambol and of course… hoppers. I enjoy making my own egg hoppers at home but it is a laborious task and will often result in me spending the whole morning slaving over the hob for my family, so, ordering them from a restaurant is a nice change! At Quench we wanted to get in touch with The Coconut Tree, delve into the background of their restaurant and find out about the inspiration behind their Sri Lankan theme. We were also interested to learn how they had coped with lockdown and what effects COVID 19 could have on their future.

My recent trip to The Coconut Tree in Cardiff allowed me to indulge myself! Hoppers, cocotails and Kotthu!

 I was put into contact with the brand director Anna Garrod who was able to shed some light on The Coconut Tree’s origin story and the five young Sri Lankans who wanted to ‘bring Sri Lankan streetfood to the masses.’ The beginning of their journey was accompanied by calls to Ceylon to attain secret recipes from their mums and handmade furniture from their dads. This authenticity is so prevalent in their restaurants and creates such a refreshing experience. They made sure that the menu offered variety with the abundance of vegetarian and vegan options, as well as affordability with the pricing starting at £2.50. This way they have been able to fulfil their mission of ‘true Sri Lankan hospitality that ‘Everyone is welcome to the Table.’ ’ Anna says that Sri Lankans were born making food for an occasion, and, if my family are anything to go by, this is definitely true!

An image provided by TCT of three of their owners; Anna, Mihtra and Rodrigo

The Coconut Tree own six different branches across the UK, but they don’t see themselves as a chain. They are a group of owners who work in the business every day and night, from cooking to finance, to operations. After their initial opening in Cheltenham, they were picked up by the Guardian as one of the best ‘cheap eats in the South West’ and their business exploded from there. Since then they’ve opened branches in Bristol, Cardiff, Oxford and Bournemouth. Cardiff attracted them as the ‘lifestyle capital of Wales’ and the Welsh’s friendliness and love of eating out! Anna commented on the fact that both Lonely Planet and The Sunday Times listed Sri Lanka as the No1 ‘Best place to visit’ and the benefits it subsequently had on The Coconut Tree’s success and profile. The Coconut Tree are going to be a part of the Castle Eats project at Cardiff Castle, so Cardiffians will be able to sit outside the castle and enjoy a takeaway from TCT al fresco! TCT is located on Mill Lane, next to Côte Brasserie and opposite John Lewis. This is a perfect foodie location, as it is surrounded by some of Cardiff’s finest restaurants and TCT acts as a unique addition to this collection. It stands out with its bold, dark branding and its outdoor seating and bar creates a welcoming vibe, encouraging passers-by to pop in for a legendary cocotail!

An image provided by TCT of their delicious food

On the topic of lockdown and COVID19, the lack of business proved to be a struggle for all small to medium boutiques. TCT’s Cardiff location had only been open for six months, so for them to have come through the worst of lockdown and survived it is a big success for them! Social media acted as a positive method to keep in touch with their costumer base and give updates towards reopening. They started doing takeaways on Fridays and Saturdays throughout lockdown, but have now extended to every night thanks to the extreme popularity they received. They’ve recently opened their outdoor space with plans to start trading inside as well, so it’s onwards and upwards for TCT! They are participating in the August Eat Out to Help Out offer Monday – Wednesday, so it’s the perfect opportunity to get down there and try out their amazing food!

I asked TCT what they would recommend to a first time coconuter and they responded with two new hybrid dishes that they’ve recently added to their menu:

  • Devilled Pork & Pineapple: Mixing two famous Sri Lankan dishes, this spicy, sweet, tangy and sour dish is a vibrant mix of juicy belly pork, red chilli, onion and banana peppers with garlic, spring onion and seasoning. The pork is cooked in the spices, before the veg is finished on a hot plate with the pineapple ‘Achcharu Style’. 
  • Chicken Curried Kotthu: Two of The Coconut Tree’s best-loved and best-selling dishes come together for the first time; Vegetable Kotthu (finely chopped roti cooked with egg and vegetables, cooked on a searing hot plate), topped with juicy chicken off-the-bone in a rich curry sauce made with fennel, cardamom, cloves, cumin, house curry powder, onion and cinnamon. 

They sound delicious and I can’t wait to try them! Everyone should get down to The Coconut Tree to sample their amazing food and cocotails!

Post lockdown health kick

Posted on by Sasha in Food and drink, Quench

Written for Quench student mag

For me, lockdown will always signify an unprecedented amount of binge snacking and stress eating. Those early, uncertain days were passed with films and chocolate as I lost all motivation and any concept of the word ‘health’. Now that lockdown is lifting and uni is looming, I am all too aware of the consequences my mental and physical health has faced and I’m ready to kickstart a new and healthy beginning!

“Meat, carbs and snacking are my weaknesses”

One of the methods I find best for dieting is not to remove unhealthy food from my diet but to try and replace them with a healthy option. Going cold turkey from your favourite meals and snacks can be extremely challenging, so, I find closely substituting them a lot more realistic. Meat, carbs and snacking are my weaknesses so I have listed a few different methods I use to try and combat these addictions, starting with meat.

Fatty meat replacements

I absolutely love a juicy burger, but all that red meat can take its toll and I find a falafel burger a delicious and healthy compromise. You can buy them everywhere, but, if you have a blender, they are also ridiculously easy to make. 

Put in a blender; 400g can chickpeas – rinsed and drained, 1 small chopped, 1 chopped garlic clove, handful of flat-leaf parsley or curly parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chilli powder, 2 tbsp plain flour. Once well combined shape into four patties and simply fry in sunflower oil. To reduce the carbs, I like to serve with some homemade buckwheat flour and yogurt flat breads, but you can serve in a burger bun to channel a traditional burger! They go well with a tomato salsa or a beetroot tzatziki, which is a great way to pack in some more veg!

“Many people (including myself) are reluctant to give up meat completely”

Red meat is well known to negatively affect your diet and although meat free swaps can be successful, many people (including myself) are reluctant to give up meat completely. Swapping beef mince for healthier minces such as pork and turkey can make extremely successful bolognaises and burgers with a lot less calories and fat. This is a more simple and subtle swap than a meat free one and it’s extremely effective to help regain any loss you’ve made to your physical and mental health from a lockdown binge.

Carb reduction

My diet is extremely carb based and I’m forever looking for ways to reduce my pasta, rice and potato consumption. Replacing some of these with grains such as cuscous, bulgar or quinoa can help fill you up whilst also adding some variety to your diet. Adding a small amount of olive oil, salt, pepper and some herbs to these grains creates a simple but effective dressing, turning it into a tasty, healthy and substantial side dish. Equally, you could use the grains instead of rice with a curry to partially reduce your carb intake.

Similar to swapping a beef burger for a falafel burger, I’ve enjoyed swapping a regular pizza for a cauliflower pizza. This not only reduces carb intake massively, but it also increases the amount of veg you can sneakily slip into your diet. Although it sounds complicated to make, this recipe is not too difficult to follow, as long as you have a blender and a clean tea towel.

Heat your oven to 200C and remove the leaves from one 750g cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in your blender until finely chopped, like rice. Chuck this into a bowl and repeat with the other half of the cauliflower. Tip the cauliflower in a bowl, cover with cling film and microwave for 5-6 mins until softened. Tip onto a clean tea towel, leave to cool a little then scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower. Transfer this to a clean bowl and stir in 100g of ground almonds, 2 beaten eggs, 1 tbsp of oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a crust. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges. You can then top the pizza base as you would a regular pizza with a tomato sauce, cheese and any topping you fancy (a great opportunity to bump up your veg intake even further). Once topped, turn the oven up to 240C and put the pizza back into the oven and bake for a further 10 minutes and the cheese has melted to your liking. Then enjoy your pizza guilt free!!

Saying no to snacking!

“If a kale chip is too much for you, going for an oven baked crisp option is still making a positive healthy change!”

Snacking is probably my biggest downfall – especially when it comes to crisps and chocolate. If I end up with a big bag of crisps or a packet of M&Ms next to me, I really struggle to stop myself devouring the entire thing. When it comes to food like this, it’s difficult to replace it with something healthy that is equally as moreish and enjoyable. There are certain fruits that I find are a decent replacement and can do the job such as purple grapes and pomegranate seeds. Their size makes it easy to slowly pick at them as you watch tv and their sweet sharp flavour is reminiscent of sweets. Kale chips are easy to make and are very healthy, but they are extreme and don’t necessarily have the same effect as a regular crisp. If a kale chip is too much for you, going for an oven baked crisp option is still making a positive healthy change!