The street revolution is generating a new kind of chef.
The Street Food craze that has been sweeping the country for the past few years is well on it’s way to becoming a mainstream feature on the culinary circuit. There are now a plethora of events all across the country with a wide variety of traders serving up anything from bourbon laced chicken wings to freshly made Vietnamese spring rolls. Cardiff is Wales’ premier spot on the Street Food scene with events popping up all over the city.
Deri Reed who runs ‘The Ethical Chef’ started trading in Cardiff’s Riverside Farmers Market in 2010. The ethos of “The Ethical Chef” is to take the professional kitchen out to the streets, offering restaurant food at street food prices with an emphasis on local, seasonal and organic produce.
Deri spotted a gap in the market and set up Cardiff’s first Street Food event featuring 10 traders and over 800 hungry customers. Cardiff Street Food was born.
Since its debut all kinds of new events have popped up, including Womanby Street, The Depot and Riverside’s Winter Event. It is a really exciting time for Street Food in Cardiff and 2015 is going to see some bigger and better events so keep your eyes peeled. You can find ‘The Ethical Chef’ this year at Glastonbury festival selling his Award Winning Glasto Chilli and hopefully at any Street Food events planned for 2015.
What you need…
Courgettes Grated: 100g
Plain Flour: 100g
Baking Powder: 1 tsp
Rapeseed Oil: 2 Tbsp
Smoked Paprika: 1tsp
Salt & Pepper
Chilli: 1/4 tsp
Cayenne: 1/4 tsp
Corriander: 1 ts
How to make…
Mix the flour, baking powder, spices, salt and freshly ground black pepper in a bowl. Whisk the eggs and milk together in a separate bowl. Gradually add the egg and milk mixture to the dry ingredients, whisking constantly, to form a smooth batter. Place the courgettes and onions into a bowl and mix well. Add some of the batter to the vegetable mixture, enough to bind it together. Heat the oil in a frying pan over a medium heat. Place a spoonful of the mixture into the pan and cook for 2-3 minutes on each side, or until golden-brown all over. Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.