Review: Electrik Food

Meeting my Dad for lunch in Manchester, I happily seized the offer of taking the car to try somewhere a little different. We ventured to Chorlton, a small town just outside of Manchester between Fallowfield and Didsbury. Note for Fallowfield dwellers: it's very easy to get to with the 168 or 169 bus, especially great if you have a bus pass!

When it comes to restaurants, I am very guilty of judging a book by its cover, but I think a lot of the time the judgement bodes true. I see clean lettering, rich wooden surfaces and bold colours and assume a menu that consists of food quirks and on trend dishes. In this case, I was right, and even taken beyond my expectations.

Observe the wood

Drawn in by the striking black & orange sign and little outdoor front seating area, we were enticed further by the layout as we entered to bright pink walls and soft blue seating. The bar is well lit and adorned with homemade cakes, colourful teas and a wide selection of spirits. Some were sat on high chairs with pints of craft ale, showing Electrik's versatility as a place for drinking, dining, snacking or coffee-and-cake-ing.

As if we weren't already, the bonus of 50% off all food in October had us sold, and we made our way to a booth-style table. Impressed by the menu's variety yet simplicity, we chose Patatas Bravas (one of my favourite tapas dishes, when done properly) and the Teriyaki Salmon. Due to the offer on food, I went all-out and got a soft drink - elderflower & lime cordial with soda. Wild, I know.

Food arrived shortly and was beautifully presented. I dived into the fried potatoes first, tweaked with the addition of chorizo, small capers and a fried egg. The chorizo was delicious, and the egg was a lovely addition to an authentic Spanish classic. However, the whole dish was a little oily for my liking, as I prefer really crispy dry potatoes with a fluffy centre. I also had extra mayo as the dish didn't come with the traditional garlic aioli and tomato sauce. I think the red oiliness may actually have been their version of the tomato sauce, but I don't think it worked as well as it could have. Still, a great innovative dish with a lot of thoughtful touches.

Observe the oil

The teriyaki salmon was faultless. Sat on a bed of ripe green pak choi and red onion salad, the black sesame skin made the dish look stunning. It was sweet and tangy, the textures of the crunchy salad and soft fish contrasting perfectly. I also liked that this dish was an interesting healthy option. Flavours were used cleverly to make simple food taste delicious; the salmon was glazed with japanese teriyaki, and the salad tossed in chilli and fresh lime. 

Observe the beauty

More than contented with our mains, we stayed for coffee and cake/cappuccino and carrot. Carrot cake is always a winner and this one didn't change that sentiment, the experimental courgette and lime cake was also a pleasant surprise. Our waitress was highly apologetic about the delay of my cappuccino as they had to run and get milk from downstairs, I was happy to swap to a black americano but she insisted and I was glad as the coffee was worth the wait. The overall service was great, all of the staff were very friendly and receptive to engage with my ever-chatty Father.

There were plenty more things on this menu that I'd like to try, particularly including the beef bourguignon with mash, bacon and onions and the Spanish omelette with broad beans and pomegranate. Electrik have taken inspiration from a variety of cuisines to create an interesting, accessible and exciting menu. I'll probably be returning in the near future - before the month is out!

Electrik Bar
50% off food all October

559a Wilbraham Road
Chorlton
Manchester 
M21 0AE

http://www.electrikbar.co.uk/

Review: Guerrilla Eats

The label ‘hipster’ is thrown around a lot these days, especially in Manchester. The subculture is said to typically involve the likes of plaid shirts, skinny jeans and ‘geek’ glasses.

I confess guilty, guilty and guilty (they’re prescription, so it’s completely fine and not pretentious at all).

It must be something about the cobbled streets, the low-hung lighting and the functional/minimal decor of the Northern Quarter that makes people in Manchester want to grow a beard and start wearing vintage knitwear.

As with clothing fashions, food also moves with the times, keeping up with trends to satisfy the clientele’s current palette. ‘Hipster’ style is reflected in the food we are now offered: it is alternative and creatively presented. In my opinion, a great thing.

Halloumi is the plaid shirt of hipster food, brioche buns the oversized jumper. Sweet potato fries, pulled pork and craft beer are the alternative music of the culinary world. Nonsensical parallels aside, my point is not to criticise, but to congratulate the continuity with which Manchester churns out these exciting food innovations.

What better example to illustrate my point than an upcycled warehouse full of independent food vendors: Guerrilla Eats.

You don't get hipster without an edgy filter

Every Saturday from 5pm - 12am, a varying selection of talented street food micro businesses gather to host an evening filled with cutting-edge dishes made fresh before your eyes. This isn't an elaborate way of describing a greasy fast food takeaway convention, it is a collection of passionate and genuine foodies creating quality 'eats'.


















As I attended as part of a social with The Mancunion, I only bought two dishes of my own and had a sneaky taste of everyone else's (their reviews are to follow on the site). The first was from trader Mumma Schnitzel, which offered mini brioche burgers for £4 or 2 for £6. Naturally I went for the bargain combo of two, choosing the signature twice fried panko-crumbed chicken with sweet chilli sauce, and a less fiery chicken schnitzel with avocado and something else that I can't remember. Evidently, the former was the winner as the tangy taste stayed in my mouth and my memory. Crispy fried chicken on a soft bread is not a bite one forgets. Not to say that the avo-chicken wasn't good; my companion preferred this due to the lack of spice, thus proving that varying tastes were well catered for. Further proof of the mini-burger's success is my lack of photograph. Sorry.

My second choice was the delightfully monstrous toastie from Big Grillie Style. 'The Fresh Prince' was stuffed with pulled pork, mac and cheese (yes, pasta on bread) and extra grilled cheese. It's exactly this kind of diet-ridiculing fusion that gives the event its warfare-inspired name. These guys sabotage the fundamental rules of food combinations, and I mean that in a completely positive way. This IS a treat, it's not a waste of calories like eating a big mac and immediately wanting another one. It's filling, packed with quality ingredients and deliciously satisfying.

The Fresh Prince

Complemented by one of the bar's German swing-topped bottled lagers, this not-just-a-sandwich really hit the spot.

A potential souvenir

As well as serving great food, the atmosphere of the warehouse is something in itself. The long wooden tables, live DJ and fully stocked bar mean that this is a great place to spend an evening with friends. We made full use of the £4 cocktails mixed with scrumpy, rum and juice while others celebrated our outing with copious bottles of Prosecco on offer for the reasonable price of £16.

As there were traders there that I didn't sample and more to come each week, this is definitely an event I shall be returning to. Hipster food: keep it coming.

Guerrilla Eats
Free Entry
Every Sat 5pm - 12am
Blossom St,
M4 5AF
http://guerrillaeats.com/

Review: A Place Called Common

Located fittingly on Edge Street, this bar/restaurant boasts quality food, drinks and service with quirkiness and flare.

On my first visit to what's often shortened to ‘Common', I sat back to a window with a bright, full view of the bold yet minimal interior, comprised of a variety of organic colours and textures, such as wooden chipboard surfaces and vibrant paper artwork, giving warmth to the deep grey walls. Adding detail to the humble atmosphere of Common are a wide spread of colourful beer mats pasted to the walls and bar area, which decoratively highlight the extensive choice of unique craft ales in stock. Modest metallic furnishings combine with the friendliness of the staff to create this fresh hangout spot in the heart of the Northern Quarter.

Despite the tempting ale variety, I skipped straight to the cocktails. To start, my lunch companion and I shared the curiously named 'Beet Down', which, according to the barman, is a concoction of beetroot, vodka, passion-fruit, and egg whites. Made obvious by this vibrant pink number, Common offers much more exciting cocktails than your standard Sex on the Beach (depending on who's the cocktail shaker, I suppose.) At around £8 on average, the cocktails on this menu are expensive but worth it for a treat or special occasion.

To nibble, we shared a portion of deep fried beer battered pickles and chillies. Like many other twenty-something year old foodies, they had me at 'deep fried'. Delicious, enough said.

For my main, I chose the shrimp, chorizo and avocado on sourdough toast with chipotle mayo. It was exactly as good as it sounds: the chorizo was fresh and flavoursome, and the spice from the chipotle perfectly balanced the creamy avocado. My companion went for the roast vegetable chilli, which was served up in its own hardened tortilla bowl, she found it 'inspirational', buying a pack of tortillas on the way home to later attempt a recreation of the dish. We shared sides of the Deep House Salad, which was a pretty mix of lettuce, cucumber and pickled cabbage but had nothing notably to do with house music, and Kimchi Slaw (I'd never heard of it either). To put it simply, our adventurousness paid off: both sides beautifully complimented or main dishes, and after some inspired researching (AKA, a quick Google), I now know that 'kimchi' is a fermented Korean dish with a variety of seasonings.

In addition to their inspired and varied menu, Common also offers a wide range of American style burgers, westernised Mexican food, local meats, cheeses, and deli style sandwiches, as well as various salads. It has also created a generous variety for those with dietary requirements, like vegetarians and vegans. Considering the menu’s assortment, I would definitely bank on there being something delicious for everyone at Common.

After licking up every last crumb of our meals, we sadly had no room for pudding, despite the shameless ogling of the Rocky Road that'd been giving us ‘the eye’ for the duration of our lunch. Then again, that’s just another reason to return.

39 to 41 Edge Street

Northern Quarter
Manchester M4 1HW

0161 832 9245

http://www.aplacecalledcommon.co.uk/

I made something up and it was a success.

Down to my last 3 sweet potatoes and having the idea of a chilli in my head as influenced by this, I foraged through the fridge, freezer and cupboards to come up with a vegetarian variation on a Mexican classic. What I created was not Mexican, more an amalgamation of Middle Eastern, Greek and something you'd find at a vegetarian hippy food tent at Glastonbury. (For which I have tickets, YES!!!!)

The white speck on the left is annoying me, too.

 It might look like there are a lot of ingredients, but as per they are interchangeable/omit-able and all reasonably inexpensive.

Sweet potato and spinach chilli with bulgur wheat and various Greek toppings.

Makes 3 servings (I know 3 is weird but this is just what I used)

Main dish:

- 1 tablespoon coconut oil/normal oil/butter

- 1 onion, finely chopped

- 3 medium sweet potatoes, diced with skins on

- 1 stick celery, chopped

- 1 heaped teaspoon minced garlic

- 1/2 chopped green chilli, seeds included

- 1/2 teaspoon cinnamon

- 1/2 teaspoon cayenne pepper/chilli powder

- 1 tsp ground cumin

- 1/4 of grated nutmeg

- few drops balsamic vinegar

- few drops Worcestershire sauce

- 2 drops Tabasco

- 4 blocks frozen baby leaf spinach

- 1/2 can Foul Medames (some bean things I had in, probably best to use red kidney beans, borlotti beans or chickpeas)

- 1 tin chopped/peeled plum tomatoes

To serve:

- bulgur wheat

- olives

- feta

- pumpkin seeds

Heat the oil in saucepan and add sweet potatoes, celery, onion and garlic, cooking for around 5 minutes on a medium heat until the veg has started to soften. Add the chopped chilli and spices and let these infuse for another 5 minutes. Add all remaining ingredients and let simmer for around 45 minutes, until the sweet potato is soft. Stir occasionally and add frequent splashes of water to make sure it doesn't stick.

While this is cooking, you can make the bulgur wheat. I know this is not a staple household item but it's really delicious and very cheap, it's also a great healthier alternative to rice. However, if you want to just use rice that would also work well with this dish. Cook your wheat according to instructions - I put about 4 heaped tablespoonfuls per person in a saucepan, cover with hot water then boil for about 15 mins. Sieve to get rid of any excess water.

When both above components are done, arrange your bowl: bulgur wheat on the bottom, 3-4 big spoonfuls of chilli on top, and a bit of crumbled feta. I grilled mine in the bowl for about 10 mins, then sprinkled a small handful of pumpkin seeds and chopped olives over the top. These are perhaps not customary ingredient combinations, but in my opinion they work. Hopefully they will for you too!

Sweet Potato and Tangy Coriander Chickpea Salad

I came across this recipe in my housemate's Women's Health magazine, and I loved it! I had most of the ingredients in already,and things like the spring onion can easily be swapped for red onion. Experimenting with different roast veg is something I'll be doing in the future with this recipe, and perhaps adding rice to make this a full meal rather than a side dish/salad.

Ingredients:

-Sweet potatoes, 1 large per person. 

-4 spring onions per person

-1/2 tin of chickpeas, drained

-sprig of celery, finely chopped

-juice and zest of 1/2 lemon (fresh is better)

-2 tbsps balsamic vinegar

-1stp oil

-1/4 grated nutmeg (or 1/2 tsp ground)

-1/2 tsp chilli powder

-salt & black pepper

-handful of chopped coriander

Directions: 

Roast the veg for 25 mins on 200C, tossed in spices & oil. In the meantime, mix chickpeas with all of the other ingredients apart from  spring onions—char them with the potatoes 5 mins before they’re done. The end. That’s it. Really, so easy! This would be delicious served with a piece of white fish or bulked out with lettuce leaves and roasted peppers, experiment!

Creamy Thai Satay Soup

Inspired by Half Baked Harvest

Often in the shadow of their starchy distant relative the potato, sweet potatoes are just as cheap, versatile and delicious as the mighty jacketed staple food. I use them in cooking all the time because I love the flavour that erupts from them, especially when roasted. They're also incredibly healthy. As I've bought a bag this week I'll be posting updates on what I decide to make with them, here is the first creation:

Ingredients:

- 2 large sweet potatoes. I get mine from Lidl so they are huge and vary in size every time. On average two big ones cost me 79p.

-knob of butter/glug of oil

-3 tbsp Thai red curry paste

-1 1/2 tbsp peanut butter

-Can of coconut milk (can be bought cheaply in foreign shops, look for non-branded options)

-1 onion

-1 tsp minced garlic

-Nutmeg & paprika – use according to taste/about 1/2 tsp each

-1 vegetable stock cube dissolved in 500ml hot water

-handful of chopped coriander (worth buying a plant if you have space on a windowsill, they’re normally a pound or less)

Directions: 

Oven to 200C, chop and roast the sweet potatoes in oil/butter for about 25 mins, sprinkled with the spices. While waiting, finely chop the onion and fry in a saucepan on low, adding in the garlic and curry paste when the onions have softened. Add the roasted sweet potatoes to the pan and cover with the stock and can of coconut milk, bring to the boil then simmer as you plug in the liquidiser/blender, or chop the coriander. Add all ingredients (don’t forget the peanut butter) except fresh coriander to the blender until smooth. If you don’t have a blender this soup is still delicious with chunks, but if you want a smooth consistency you could roast the potato whole, mash the insides and then add it to the onion mix. Top with a spoonful of natural yoghurt and sprinkle with coriander.

 Warning: This is DELICIOUS, you will probably struggle to restrain yourself from drinking the entire thing from the saucepan. It tastes like a soup version of satay dipping sauce. And it’s healthy!

Healthy on a budget: 5 cost-friendly pasta recipes.

Although sometimes pasta gets viewed as an 'unhealthy' option due to its high carb content, it's actually a great choice two or three times a week as part of a balanced diet. Brown dried pasta is widely available these days and will only cost you around £1 per bag - about 5 meals worth.

Roast Veg Fusilli.

Here are some interchangeable recipes for you to use with your packet. Cook pasta according to instructions (normally for wholewheat it’s about 17 minutes on a constant boil) and mix with the following toppings, delicious hot or cold:

1. Pesto.
The simplest, and possibly one of the most delicious. A jar will cost you around £1 and last for about 4 servings, it’s a flavour enhancer so try it out on a toasted sandwich with mozzarella, basil and tomato. With the pasta, simply mix about a tablespoon through the meal. Ideas: add toasted pine nuts/grated mozzarella/make your own pesto!

2.Roasted veg.
Chop vegetables such as red onion, red pepper & cherry tomatoes and roast sprinkled with a little olive oil and salt for 25mins in a 200° oven. Stir into pasta along with the cooked juices. Extras: aubergine, courgette and mushroom also work well. Think Mediterranean.

3.Butternut squash, bacon & feta.
This works best with spaghetti. Dice your squash, drizzle with oil and roast for 30 mins in a 200° oven. Grill and cut bacon into small pieces, mix everything into pasta bowl and crumble feta over the top.

4.Garlic-herb pasta.
SO simple and so sophisticated! For one: in a saucepan, melt 1 tbsp butter, add 1 clove chopped garlic and sauté for 1-2 minutes until it has begun to soften. Add cooked pasta to the pot and sprinkle in a pinch of basil, salt & black pepper. Transfer to a bowl, add fresh chopped parsley or basil and top with grated Parmesan or cheese of choice. 

Garlic-herb tagliatelle with steamed kale.

5. Sausage & tomato.
Sausages are really cheap, and you can easily up the quality of this dish by spending a little more money on the meat. If you treat yourself, you’ll notice the difference. Cut uncooked sausages into meatballs and fry in oil with chopped onion, when browned and almost done add half a tin of chopped tomatoes per person. Add basil, salt, tabasco, a drop of balsamic vinegar and a spoonful of sugar. Reduce and pour over pasta shape of choice. Extra: place in oven-safe dish and top with mozzarella, grill until melted and cheesy.

Have any fail-safe pasta staples of your own? Please share them in the comments below!

Review: Pieminister

Feeling fragile from the night before, a friend and I headed in the direction of the Northern Quarter in search of one of their notorious wedges of cake, but were quickly thrown off course on coming into visual contact with the word ‘pie’.

'The Mothership'.

The enticing billboard outside presents pastry-encased deliciousness with minty mushy peas, cripsy shallots, thick gravy and grated cheese, all sitting atop a bed of creamy mash for the humble price of £7.95 (bonus: I later found out about the 10% student discount). We went in, and discovered that this wonderful combination is known as 'The Mothership', and is available as an upgrade with any single pie, of which flavours range from classic steak & ale ('moo') to the more adventurous red wine venison & puy lentil ('deerstalker').

As the pies are made fresh in store they are displayed temptingly in a glass window at the counter, which acts as a kind of bar cross open-kitchen, where you can tentatively watch staff compile plates of food in excited hope that the next one is yours. Service is quick and efficient due to the ready-made pies and open-plan layout: the Mothership is stacked, warmed and delivered with a mouthwatering personal gravy boat for you to drown your meal in. They've really captured the spirit of Northern tastebuds here, but that by no means implies that other regions will be complaining.

Naturally, I went for the meal deal and enjoyed my succulent beef 'moo' with all of the trimmings, the mixture of crunch from the onions and softness of the mash combined to make the perfect forkful. My companion opted for the 'funghi chicken' and we both agreed that our all-butter shortcrust cases and suet lids deserved the award winning titles they hold.

Their concept is simple without being dull, Pieminister have perfected each element of their food to make sure that your meal hits the spot every time, and their broad range of pies means that it can be a place to revisit frequently even if you are an eater who likes change. Vegetarians and dieters are also safe: options such as the 'wildshroom' and lower-calorie 'light as feta' earn their place on the menu without any compromise on taste. For me, Pieminister's main attraction is that the pies are individually encased in shortcrust rather than being dished out from a tray topped with one sheet of puff-pastry; having your own personal pie makes it that bit more special.

This is one to visit day or night, as a purposeful selection of craft beers and ciders are available to complement the pies. Other dishes are on the menu such as Soup of the Day and Home made scotch egg, but really you should head here for one thing. So, if you're feeling ropey, hungry or in the mood for some classic Manchester cuisine, head to the Northern Quarter for a hot and wholesome pie.

http://www.pieminister.co.uk/restaurants/northern-quarter/

Open Monday-Saturday 11am -10pm
Sunday 12pm - 5pm

53 Church Street, Manchester M4 1PD