Flavours of Europe Menus: 10 May – 14 May

BBQ street food

Smokeworks BBQ

  • Homemade beef burger with smoked bacon, gorgonzola and basil
  • Chargrilled chicken Caesar salad
  • Portobello mushroom burger with pesto and vegan cheese (Ve)
  • Sides: garlic doughballs, cheese doughballs

The Street Kitchen

  • Porchetta roll with melted smoked mozzarella and a rosemary aioli
  • Grilled aubergine, vegan mozzarella and artichoke calzone
  • Sides: parmesan polenta chips with a pesto dip
  • Dessert: choice of gelato, choose from coconut (Ve), Sicilian pistachio, cookies and cream

 

(Ve) – Suitable for vegans

Flavours of Africa Menus: 17 May – 21 May

African peanut stew

Smokeworks BBQ

• Moroccan chicken wings
• South African-style boerewors sausages with Mrs Ball’s chutney (please note, boerewors contain a mixture of beef, lamb and pork)
• Moroccan spiced cauliflower steak (Ve)
• Sides: chakalaka (Ve)

The Street Kitchen

• Chicken suya with jollof rice and fried plaintain
• West African peanut stew with turmeric rice (Ve)
• Sides: black eyed bean fritter with hot sauce
• Dessert: Malva cake

Ile Afrik

• Jollof Rice (V)
• Jollof rice and stewed beef
• Jollof rice and chicken
• Fried rice (V)
• Fried rice with chicken
• African wrap (curry sauce, rice, rocket, plaintain, chicken strips (optional), feta cheese (optional)
• African wrap with bean cake (V)
• Sharwama wrap (halal chicken/beef/hotdog)
• Wrap in a box (African wrap in a box – gluten free option)

(Ve) – vegan (V) – vegetarian

Flavours of Asia Menus: 24 May – 4 June

Smokeworks BBQ

  • Tandoori chicken skewers
  • Goan lamb skewers
  • Paneer BBQ skewers with charred naan
  • Sides: saag aloo, mixed naan selection

 

  • Korean beef bulgogi BBQ ribs
  • Grilled aubergine with yu xiang sauce (Ve)
  • Thai spiced tuna steak
  • Sides: Korean BBQ corn on the cob and gochujang mayo, rojak salad (Ve)

The Street Kitchen

  • Vietnamese chicken pho
  • Tofu and shiitake mushroom pho (Ve)
  • Sides: prawn crackers with sweet chilli sauce, deep fried tempura vegetables
  • Dessert: banana katsu with caramel sauce and coconut ice cream

 

  • Kolkata chicken kathi roll with coriander and mint chutney
  • Vada Pav in a kathi roll with a green chilli and coriander sauce
  • Sides: onion bhaji, alo tikki
  • Dessert: coconut spice rice pudding

ROK Kitchen

  • Korean beef burrito
  • Veggie burrito
  • Korean fried chicken burger
  • ROK fries – loaded with cheese, spring onion and spicy sauce

(Ve) – Suitable for vegans

Flavours of The Americas Menus: 7 June – 11 June

Beef burritos on a board

Smokeworks BBQ

  • Sticky baby back ribs and spicy chicken wings with a sub roll and bourbon BBQ sauce
  • Classic American cheeseburger
  • Bubba Gump BBQ shrimp, zucchini and eggplant skewers served in a sub roll with New Orleans sauce
  • Barbecued sweet potato with pulled Oumph!, corn and beans topped with homemade BBQ sauce (Ve)

The Street Kitchen

  • Pulled chicken burrito filled with rice, tomato salsa, salad and Mexican cheese
  • Spiced mushroom burrito filled with rice, mango salsa, salad and vegan cheese
  • Sides: nachos – upgradie by adding chicken or mushroom topping
  • Dessert: churros with chocolate sauce, salted caramel sauce or cinnamon dusting

(Ve) – Suitable for vegans

Flavours of Kent Menus: 14 June – 18 June

fish, chips and mushy peas in a box

Smokeworks BBQ

  • Kentish old spot sausages with caramelised onions
  • Brogdale beef burger with Kentish blue cheese
  • Mackerel fillet in a locally-produced bun with beetroot and horseradish mayo
  • Barbecued Kentish asparagus with vegan parmesan pesto, served in a hot dog roll from Wingham Bakery (Ve)
  • Sides: mixed salad with pea shoots, homemade slaw

The Street Kitchen

  • Beer battered haddock, chips and mushy peas
  • Vegan fish (banana blossom) and chips with mushy peas (Ve)
  • Sides: pickled eggs, pickled gherkins, curry sauce
  • Desserts: Gypsy tart

(Ve) – Suitable for vegans

Valentine’s Day Special: Aphrodite’s Desire

Aphrodite's Desire: Chocolate Mousse with passionfruit yogurt

Valentine’s Day wouldn’t be complete without something chocolatey and indulgent, so why not round off your romantic dinner with this vegan chocolate mousse? Appropriately named Aphrodite’s Desire, this decadent dessert has been specially created by Kent’s very own Chef de Cuisine, Rob Grimer.

If you’ve never tried a silken tofu chocolate mousse before, this recipe will take you completely by surprise! It’s decadent, rich, velvety smooth, creamy, and unbelievably easy to whip up. You’ll never guess that this dessert is vegan.

You can try different variations of this recipe by adding extra ingredients and toppings, the possibilities are endless. Why not add a dollop of nut butter, some flaked almonds, or a sprinkling of freeze-dried raspberries?

Looking for the perfect main course to wow your loved one? Look no further than Ben Elsbury’s Dolche Vita-style chicken katsu curry.

Happy Valentine’s Day from Kent Hospitality! xoxoxo

Aphrodite’s Desire (vegan chocolate mousse with passionfruit yogurt)

Serves: 2

Ingredients:
• 200g silken tofu, drained
• 100g vegan dark chocolate, broken into pieces
• 1 tsp vanilla extract
• 1½ tbsp treacle
• ½ lime, juiced
• 2 passion fruits
• 2 tbsp caster sugar or to taste
• 2 tbsp thick vegan yogurt

Recipe:
1. Put the tofu, vanilla extract, treacle and lime juice in a large bowl and blend with a hand blender until silky smooth (you can use a whisk, but it will take slightly longer).

2. Melt the dark chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water.

3. Fold the melted chocolate into the tofu mixture. Spoon the mixture into two special glasses and refrigerate until set.

4. Cut both passion fruits in half and scoop out the pulp and seeds. Mix with the caster sugar until the sugar has dissolved. Fold half the passion fruit mix into the yogurt and leave in the fridge to set for about an hour.

5. To serve, remove the chocolate mousse from the fridge, top with a dollop of passion fruit yogurt, and pour over the rest of the passion fruit sauce. Garnish the dish with some grated chocolate and fresh fruit. Strawberries, raspberries, and tropical fruit will work well for this recipe.

Top tip: If you’re not vegan, you could swap the vegan yogurt for some thick Greek yogurt instead.

Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?

Valentine’s Day Special: Chicken Katsu Curry

Chicken Katsu Curry

Valentine’s Day is fast approaching, so why not wow your sweetheart with a delicious homemade meal?

We’ve asked Kent’s Chef de Cuisines, Ben Elsbury and Rob Grimer, to come up with a scrumptious two-course Valentine’s Day dinner that’ll surprise and delight your loved one. These dishes are low cost and easy enough for any home chef to master, whatever the skill level.

Today we’re going to focus on the main course. For this, Ben’s chosen a student-friendly chicken katsu curryThis Japanese-inspired curry is a decadent treat with its golden, breaded chicken and smooth curry sauce. If you know someone who’s longing for a Dolche Vita-style katsu curry – this is the dish for them!

Getting the panko breadcrumbs to stick to the chicken is probably the trickiest part of this recipe, so take your time and read the instructions well.

Tomorrow we’re going to be publishing the recipe for Rob’s Valentine’s Day dessert, Aphrodite’s Desire, a vegan chocolate mousse with passionfruit yogurt. So, tune in tomorrow for more delicious declarations of love. 

Chicken Katsu Curry

Serves: 2

Ingredients:
• Vegetable oil
• 2 chicken breasts
• Juice of half a lime
• 10g coriander, chopped
• 1 egg
• 10ml milk
• 60g panko breadcrumbs.
• 40g plain flour
• 40g chip shop curry sauce mix
• 40g carrot, cut into thin matchsticks or grated
• ½ red onion, thinly sliced
• 50g red cabbage, thinly sliced
• 50g white cabbage, thinly sliced
• 150g jasmine rice
• Salt and pepper
• ½ lime, cut into segments for garnish

Recipe:
1. Prepare all the ingredients and have them ready in front of you – it always makes cooking much easier. Heat the oven to 200°C / 180°C fan and bring two saucepans of water to the boil (one with about 1litre of water for the rice, and one with 250ml of water for the curry sauce – this will be needed later in the recipe.)

2. Begin by preparing the raw slaw. Mix the carrot, red onion, red cabbage, white cabbage, chopped coriander, and lime juice in a bowl together. Season well with salt and pepper and leave in the fridge.

3. Now prepare the breading station. In a shallow bowl, combine the flour with some salt and pepper. In a second bowl, beat the egg and milk together. In a third bowl, add the panko breadcrumbs. Top tip: breading chicken can get a little messy, you might want a bowl of hot soapy water to hand.

4. Slice your chicken breasts in two widthways, starting from the thickest part of the breast. You should now have four thin chicken fillets.

5. Working with one piece at a time, dip each chicken breast into the flour, then shake off the excess. Next, run the chicken through the egg mixture, again, shake off the excess. Finally, dip the chicken into the panko breadcrumbs and coat on both sides. You can gently press the breadcrumbs into the chicken to make sure they stick. Lay the chicken pieces on a plate once done.

6. Heat a good glug of vegetable oil in a large non-stick frying pan over a medium-high heat. When hot, add your chicken fillets and fry for a couple of minutes on each side until the breadcrumbs begin to colour.

7. Once golden, transfer the chicken pieces to a baking tray or oven proof dish and cook in the oven for 10 to 15 minutes.

8. While the chicken is in the oven, cook the jasmine rice to the packet instructions and add the curry sauce granules to the 250ml of boiling water, stirring well.

10. Once the chicken is cooked, slice the breaded chicken pieces into strips at an angle. To check your chicken is cooked, cut into the thickest part of the meat and check that its firm and white. Put the chicken back in the oven for a few minutes if it still looks pink.

11. To serve, generously heap the jasmine rice onto one side of your plate, add the slices of breaded chicken to the other, pop a little raw slaw on the side, and liberally pour the curry sauce on top. Serve with lime wedges.

Top tip 1: You can adapt this recipe to make it vegan. Simply substitute the chicken for firm tofu and use soy milk instead of the egg mixture.

Top tip 2: Can’t find panko breadcrumbs? You can use regular breadcrumbs instead.

Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?

Vegan Chickpea, Aubergine and Spinach Curry

Vegan Chickpea, Aubergine and Spinach Curry

We hope you’ve been enjoying these tasty #KentWellbeingIdeas to get you through lockdown. Today we give you our fourth and final recipe in our Veganuary series – chickpea, aubergine, and spinach curry!

This delicious veggie curry’s a sure-fire winter winner. With golden aubergine, earthy chickpeas, fresh spinach, and a fragrant coconut sauce, this dish is packed with flavour and texture. Plus, it’s really quick and easy to make!

If you’d like to see more recipes from us, please drop us an email at catering@kent.ac.uk. Kent has some brilliant chefs on hand to help create tasty, budget-friendly recipes. Just let us know what you want covered and we’ll get working on it.

In the meantime, keep safe and healthy!

Vegan Chickpea, Aubergine and Spinach Curry

Serves: 4

Ingredients:
• 1½ tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, very finely chopped
• ½ red chilli, deseeded and finely chopped
• 5cm piece root ginger, very finely chopped
• 1 aubergine, chopped into roughly 2cm cubes
• 2 tbsp soy sauce
• 400g can chick peas, drained and rinsed
• 2 tbsp curry powder
• ½ tbsp ground turmeric
• 400ml coconut milk
• 400g can chopped tomatoes
• 115g baby spinach
• ½ lemon, juice
• 1 tsp ground black pepper
• 2 tbsp toasted flaked almonds (optional)
• crushed chilli flakes (optional)
• naan bread (optional)

Recipe:
1. Prepare the ingredients and have them ready in front of you – it will make cooking much easier.
2. In a large saucepan, heat the vegetable oil over a medium heat until hot. Add the onion, garlic, chilli and ginger. Cook for 5 minutes, stirring regularly.
3. Add the aubergine and soy sauce and cook for 5 minutes, continuing to stir. Add 5 tbsp water and cook for a further 5 minutes. The aubergine should be soft; if it isn’t, cook for a little longer.
4. Add the chickpeas, curry powder, turmeric, coconut milk, chopped tomatoes, spinach, lemon juice and black pepper. Bring to the boil and simmer for 5 minutes, stirring occasionally.
5. Divide between 4 bowls and garnish with the toasted flaked almonds and chilli flakes, if using. Serve with naan bread or rice.

Top tip: You can easily toast flaked almonds in the oven. Heat the oven to 190 C / 170 C fan. Spread the almonds in a single layer on a large baking tray. Toast them for five to 10 minutes, shaking the baking tray a few times to redistribute the almonds so they brown evenly. Pull them from the oven just as they turn golden brown and aromatic. Leave the toasted almonds to fully cool on the tray before transferring to a container.

Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?

And finally, don’t forget the Student Support and Wellbeing team are on hand to support you if you’re experiencing distress arising from psychological, emotional or mental health issues. Visit their website for more information and advice. Alternatively, follow @UniKentSSW on Twitter, Instagram and Facebook for bitesize guidance and information to help you keep calm during lockdown.

Vegan Shepherd’s Pie

Vegan Shepherd's Pie

Are you in need of more #KentWellbeingIdeas to get you through lockdown? Well, how about this rich, hearty vegan shepherd’s pie, topped with fluffy sweet potato and herby breadcrumbs?

Not only is this pie veg-packed and delicious, but it’s also full of plant-based protein thanks to the lentils and beans. Legumes are an excellent source of complex carbohydrates and dietary fibre, they’re also full of B vitamins and many other important vitamins and minerals.

For this recipe you’re going to need two very large saucepans and one large oven-proof casserole dish (it serves a lot of people!) – it’s a great dish to cook and share with your housemates. Alternatively, you can cook it for yourself and store any leftovers in the freezer for up to 2 months.

Vegan Shepherd’s Pie

Serves: 8

Ingredients:

• 600g Maris Piper potatoes, cut into rough 3cm chunks
• 600g sweet potatoes, cut into rough 3cm, chunks
• 40g dairy-free margarine
• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 sticks of celery, finely chopped
• 3 cloves of garlic, minced
• 1 tsp ground coriander
• ½ a bunch of fresh thyme, leaves stripped from tthe stalks
• 350g mushrooms (button or chestnut work well)
• 2 tablespoons balsamic vinegar (optional)
• vegan red wine (optional)
• 100ml vegetable stock
• 1 x 400g tin of lentils
• 1 x 400g tin of flageolet beans (or chickpeas)
• 1 tsp marmite
• 2 sprigs of fresh rosemary, stalks removed and leaves roughly chopped
• 30 g fresh breadcrumbs

Recipe:

1. Prepare the onion, carrot, celery, mushrooms, and potatoes and have them ready in front of you – it will make cooking much easier.
2. Preheat the oven to 200°C/180°C fan.
3. Bring a large saucepan of water to the boil (large enough to fit 1.2kg of potatoes). Add the Maris Piper potatoes and boil for about 15 minutes or until tender, adding the sweet potatoes after 5 minutes.
4. Drain and leave to steam dry, then return to the pan (off the heat) with the margarine and a pinch of salt and pepper. Mash until smooth, then set aside.
5. In a large saucepan, heat the olive oil over a medium-high heat until hot. Add the onion, carrot, celery, and garlic. Cook for 10 minutes, or until soft, stirring regularly.
6. Add the chopped mushrooms, ground coriander, thyme leaves and balsamic vinegar (if using) to the pan and cook for another 10 minutes.
7. Add a splash of wine (roughly 120ml, if using), turn up the heat, and allow to bubble for a few minutes.
8. Add the stock, lentils, flageolet beans (juice and all) and marmite, and allow to bubble for 10 minutes, or until slightly thickened and reduced. You might want to add extra stock if you didn’t add the wine.
9. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
10. Spread the mash potato over the top, scuffing it up with the back of a fork.
11. Sprinkle the breadcrumbs and chopped rosemary over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
12. Place under the grill for a further 2 to 3 minutes, or until golden.

Top tip: You can make fresh breadcrumbs using toast or very stale bread. Simply grate the dry bread using a cheese grater or put in a plastic bag and bash with a rolling pin. Just remember to let the bread fully cool if you’re using toast.

Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?

And finally, don’t forget the Student Support and Wellbeing team are on hand to support you if you’re experiencing distress arising from psychological, emotional or mental health issues. Visit their website for more information and advice. Alternatively, follow @UniKentSSW on Twitter, Instagram and Facebook for bitesize guidance and information to help you keep calm during lockdown.

Vegan Greek-Style Aubergine Stew

Vegan Greek-Style Aubergine Stew

We’re back with another tasty wellbeing idea to get you through lockdown. This time we have a recipe for a delicious veg-packed aubergine stew. Topped with a dollop of vegan yogurt and served with some crusty bread, this stew makes a healthy and nutritious vegan meal – perfect for Veganuary!

This is one of those glorious recipes that gets better with time, so if you have any leftover, stick it in the fridge and enjoy for lunch the next day. You can serve this dish with rice or couscous, but it also goes well with a hunk of crusty bread to soak up the sauce.

Vegan Greek-Style Aubergine Stew

Serves: 4

Ingredients:

• 1 large aubergine (roughly 350g), cut into 1.5cm cubes
• salt
• 2 tbsp olive oil
• ½ onion, finely chopped
• ½ green bell pepper, finely chopped
• 1 small carrot, finely chopped
• 3 large garlic cloves, minced
• 1 bay leaf (optional)
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp dried oregano
• ½ tsp cinnamon
• ¼ tsp turmeric
• ¼ black pepper
• 2 x 400g can chopped tomatoes
• 400g can chickpeas (reserve the canning liquid)
• flat leaf parsley to serve (optional)
• vegan yogurt to serve (optional)
• crusty bread to serve (optional)

Recipe:

1. Prepare all the ingredients and have them ready in front of you – again, it always makes cooking much easier.
2. Preheat the oven to 200 degrees C / 180 degrees C (fan).
3. Place the aubergine cubes in a colander (or large sieve) over a large bowl or directly over the sink, and sprinkle generously with salt. Set aside for 30 minutes and allow the aubergine to “sweat out” any bitterness. Rinse with water and pat dry.
4. In a large oven-proof casserole dish or stock pot, heat the olive oil over a medium-high heat until hot. Add the onions, peppers, and chopped carrot. Cook for 5 minutes, stirring regularly.
5. Add the garlic, bay leaf (if using), spices, and a dash of salt. Cook for another minute, stirring until fragrant.
6. Now add the aubergine, chopped tomatoes, chickpeas, and reserved chickpea liquid. Stir to combine.
7. Bring to a rolling boil for 10 minutes. Stir often. Remove from the heat, cover with a lid (or some foil) and transfer to the oven.
8. Cook in the oven for 45 minutes until the aubergine is fully cooked through to very tender. (While the aubergine is cooking, be sure to check on it once or twice to see if it needs more liquid. If so, remove from the oven briefly and stir in about 100ml of water at a time.) If you feel the stew is too wet, leave it uncovered in the oven for a little longer.
9. When the aubergine is ready, remove it from the oven and garnish with some freshly chopped parsley (optional).
10. Serve it hot with a side of vegan yogurt, or vegan tzatziki, and some bread (again, optional).

Top tip: This dish would go exceptionally well with couscous or rice. You could also use the left-over bell pepper for crudites with hummus.

Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?

And finally, don’t forget the Student Support and Wellbeing team are on hand to support you if you’re experiencing distress arising from psychological, emotional or mental health issues. Visit their website for more information and advice. Alternatively, follow @UniKentSSW on Twitter, Instagram and Facebook for bitesize guidance and information to help you keep calm during lockdown.