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The Big Food Blog

Thai Corn Cakes

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Benko Photographics

This scrumptous recipe for corn fritters is a real treat, and it’s also vegetarian plus gluten free (!) made with corn, tofu and a variety of vegetables. The corn fritter batter takes only minutes to make. An easy treat that is terrific as an appetiser, snack or finger food for a party. For a dip, I like to have them with Thai Sweet Chilli Sauce, which now seems to be available in most grocery stores.

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes 12-15 small corn fritters.

Ingredients

1 cup of rice flour, or scant 1 cup of regular white flour

1 tsp of baking powder

2 tbsp Golden Mountain Sauce or fish sauce

2 tbsp soy sauce

2 eggs

1/2 block medium or firm tofu cut into small cubes 

(1 cup full)

1 cup of sweetcorn (cut fresh off the cob or frozen)

4 spring onions/scallions, sliced

1 loose cup of fresh chopped coriander

1/2 diced green pepper

1 fresh minced red or green chilli or 1/2 tsp cayenne pepper

1/3 tsp tumeric

1-2 kaffir lime leaves, snipped into slivers

Method

Break eggs into large bowl and add the Golden Mountain sauce and soy sauce. Whisk together.

Add tofu, sweetcorn, onion, coriander, green pepper, chilli, tumeric and lime leaves and stir. 

Mix separately the baking powder with the flour and add this to the wet mixture. Add salt and extra sauces to taste.

Heat oil in a wok over medium heat (oil must be about 2cm deep). When bubbles begin to rise from the bottom of the wok or the oil begins to “move” across the bottom of the wok, try dropping in a 1/4 tsp of the mixture. If it sizzles and begins to cook the oil is ready. If not, heat the oil for a little longer. 

When the oil is hot enough, drop in the mixture one tablespoon at a time so you have enough room in your wok for the fritters not to touch each other or stick together. 

Allow to cook for 1 minute before disturbing – or until they have a more solid form. Then gently turn them with tongs or a spatula to fry the other side. When golden brown, remove and drain on absorbent towel or paper. 

Continue cooking the fritters in batches until all the mixture is used. Serve with your Thai Sweet Chilli Sauce! 

Yum… Now enjoy!

Recipe by Detelina

The Big Food Blog

Birdy’s Onion Bhajis

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“…A little taste of India”

The bhajis

Ingredients

4 heaped tbsp gram flour

1/2 tsp turmeric

1/2 tsp ground coriander seeds

1/2 tsp green chillies (to taste)

1 large onion, sliced

1 tbsp chopped coriander

1 tbsp plain yoghurt 

2 tbsp chopped tinned tomoatoes

1 tsp salt

2 large cups of vegetable oil

Method

1. Mix together all ingredients except gram flour. Add gram flour and mix in. 

2. Over medium heat, heat oil in a wok or deep frying pan until oil is hot.

3. Take a tablespoon of the mixture and push into the oil with a second tablespoon to form fairly round balls. The bhajis should firm up quite quickly. Cook in batches of 10. Keep stiring them so that they brown evenly.

4. Drain on plenty of paper towels to allow excess oil to be absorbed. Keep warm in the oven until ready to serve. 

To fill your bhajis up a bit more, you can also add sliced cauliflower, potatoes and/or aubergines (lightly boil before adding to your bhaji mixture).

The sauce

Ingredients

1 tsp ground coriander seeds (fry then grind)

1 1/2 tsp ground cumin seeds (fry then grind)

1 cup natural yoghurt

Salt and pepper to taste

Or you can simply have your bajees with tomato ketchup, or mint sauce.

Method

1. Roast the spices in a frying pan

2. Remove from heat and stir in the yoghurt

A traditional Punjabi starter brought to by Mummy Birdy

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Shopping & Businesses

Felixstowe’s Hit Eaterie Branches out in Response to COVID-19

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One of Felixstowe’s favourite cafes, ‘Spud Hut’ has announced it will be extending its offering to customers in response to Coronavirus.

The much-loved lunchtime eaterie, which offers homemade filled jacket potatoes, salads, paninis, cakes and fresh coffee, re-opened on the 20th May, providing collection-only lunches.

Now, as social distancing restrictions mean that they are unable to welcome dine-in customers, the team is launching an innovative new lunch option, offering freshly-made sweet and savoury crepes to collect from the front of the shop.

Spud Hut owner Hannah Walker explains, “Along with the majority of local businesses, we’ve been significantly impacted by Covid-19, and restrictions mean it will be some time before we can welcome people to sit in the shop to enjoy their food and drink.

“We’ve not backed down from a challenge yet though, so we’ve come up with a new way to provide even more homemade foods for people to enjoy that they can collect and eat ‘on the go’ or take home. 

“We wanted to come up with something that people in Felixstowe can’t already buy – so sweet and savoury crepes were the answer!

“We really hope they will be enjoyed by residents and visitors alike. We can’t wait to hear the feedback and reviews of our customers, so do come along and give them a try.”

The new crepes will cater for vegan and gluten free diets and will be available alongside the traditional menu.

Spud Hut is currently open from 10am-2pm Weds – Fri for takeaways / collections only. Check the Spud Hut Facebook page for news and updates.

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The Big Food Blog

How to Cook Chicken Madras

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“Don’t miss this restaurant style Chicken Madras made with restaurant style base gravy. It tastes absolutely delicious!

Ingredients

  • Marinade 500 grams of breast chicken
  • Tablespoon of mustard oil
  • Half teaspoon of salt ( salt to taste )
  • 2 tablespoons of lemon juice
  • 3 tablespoons of yoghurt
  • Teaspoon of Garlic and Ginger paste
  • Half teaspoon of turmeric powder
  • Half teaspoon of red chilli powder
  • Teaspoon of Kashmiri red chilli powder Sauce
  • 2 tablespoons of vegetable oil
  • Tablespoon of Garlic and Ginger paste
  • 1 sliced tomato
  • 5 tablespoons of tomato puree
  • Tablespoon and half of lemon juice
  • Teaspoon of salt ( salt to taste )
  • Heap teaspoon of coriander powder
  • Heap teaspoon of red chilli powder ( or less )
  • Teaspoon of cumin powder
  • Teaspoon of garam masala powder
  • Teaspoon of Kashmiri red chilli powder

Watch the video to see how to put all these delicious ingredients together.

Base Gravy

If you want to taste that restaurant style madras then you must make it with the base gravy. CLICK HERE to see how to make this.

Enjoy as this dish will truly remind you of eating in the restaurant.

Written by Jonny from Fusion Inspired

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