{"id":66,"date":"2018-01-22T14:06:54","date_gmt":"2018-01-22T14:06:54","guid":{"rendered":"http:\/\/blogs.kent.ac.uk\/unikentfood\/?p=66"},"modified":"2018-01-22T14:11:41","modified_gmt":"2018-01-22T14:11:41","slug":"happy-1st-birthday-the-street-kitchen","status":"publish","type":"post","link":"https:\/\/blogs.kent.ac.uk\/unikentfood\/2018\/01\/22\/happy-1st-birthday-the-street-kitchen\/","title":{"rendered":"Happy 1st Birthday, The Street Kitchen!"},"content":{"rendered":"

Sign up to The Street Kitchen’s weekly mailing list to stay updated with their menu, special promotions and offers!<\/a><\/p>\n

Follow The Street Kitchen on Instagram<\/a><\/p>\n

This week, The Street Kitchen is celebrating its 1st<\/sup> birthday. Join the party, visit them for some tasty street food, and you might just bag yourself a freebie!<\/p>\n

Every day this week they will be offering a FREE cookie with every main takeaway dish, courtesy of Vanilla & Muscovado <\/em>who supply them with some exceedingly delicious homemade treats, baked right here on the university campus.<\/p>\n

Want to know what they\u2019re rustling up this week? Look no further than their birthday menu below\u2026<\/p>\n

\"\"<\/p>\n

Monday 22nd<\/sup> \u2013 Friday 26th<\/sup> January 2018<\/strong><\/p>\n

Slow-Cooked Beef Brisket Roll \u00a34<\/strong>
\nPulled, slow-cooked beef brisket with celeriac and horseradish coleslaw in a poppy seed sourdough roll.<\/p>\n

Pulled Aubergine & Grilled Halloumi Roll \u00a34<\/strong>
\nPulled aubergine, grilled halloumi and creamy coleslaw in a poppy seed sourdough roll.
\nVegan? Just say, we can make our vegetarian dish suitable for vegans.<\/p>\n

Sticky Honey and Soy Chicken Wings \u00a34<\/strong>
\nServed with a Sriracha mayonnaise.<\/p>\n

Add sweet potato fries and salad for \u00a31<\/strong>
\nAdd halloumi fries and Sriracha mayonnaise for \u00a31.50<\/strong><\/p>\n

\"\"\u00a0\u00a0\"\"<\/p>\n

As part of their birthday celebrations, we asked Street Kitchen chef, Sam Ranger, some quick fire questions…<\/strong><\/p>\n

Favourite ingredient to cook with?<\/strong>
\nI love cooking with shellfish. It\u2019s delicious, healthy and can be so simple. I\u2019ll go for mussels but someone else can prepare them.<\/em><\/p>\n

Breakfast for dinner or dinner for breakfast?<\/strong>
\nCan I have both? Just switch it around every now and then. Start the day with a curry and end it with poached eggs and avocado on toast<\/em>.<\/p>\n

Favourite Canterbury restaurant?<\/strong>
\nCaf\u00e9 Des Amis has always been a favourite for great sharing food and atmosphere\u2026 and tequila.<\/em><\/p>\n

Cake or Pie?<\/strong>
\nPie all the way.<\/em><\/p>\n

Ingredient you\u2019re most afraid of?<\/strong>
\nThe puffer fish.<\/em><\/p>\n

Brussels sprouts or cauliflower?<\/strong>
\nIf I absolutely must… cauliflower. The amount of butter and pancetta you need to make brussel sprouts edible isn’t healthy.<\/em><\/p>\n

Last meal on earth?<\/strong>
\nI\u2019d start with a ‘plateau de fruits de mer’, a giant platter of fresh seafood. Followed by a sizeable Ribeye steak, chargrilled, served with chips cooked in duck fat and a b\u00e9arnaise sauce.<\/em><\/p>\n

Pancakes or omelettes?<\/strong>
\nDefinitely omelettes, no competition.<\/em><\/p>\n

Midnight snack of choice?<\/strong>
\nA grilled cheese toastie.<\/em><\/p>\n

Guilty food pleasure?<\/strong>
\nAdding more cheese to the toastie.<\/em><\/p>\n

 <\/p>\n