The Kitchie

08/11/2022

MEET: pumpkin ofrenda 🎃💀🌼

Bit of a late introduction but better late than never, this is my ode to the Day of the Dead, which was last Wednesday the 2nd of November 💀🎃 was so lucky to experience this in Mexico, which is a beautiful yearly holiday which commemorates the dead in a celebratory way, reminiscing on the life of those no longer with us ❤️ many family homes and public areas are adorned with an “ofrenda”, the offering place or “altar” where gifts and offerings are left for the dead, underneath portraits and family photos, with a beautiful array of cempasuchil flowers to decorate 🤩 so I made an ofrenda of my own in a taco, using inspiration from the tradition itself and the food cooked around the time of year 🌮 whilst glazed pumpkin is of tradition, a crispy tempura pumpkin paired with red mole was more suited to my taco, using the most amazing local produce from , expect to see more seasonal food emerging from my kitchen! ❄️ Open today from 5pm and this taco will ge available until Friday 🏃🏼‍♀️

Components:
↠ blue corn tortilla / earthy and seemed suited to match symbolism of returning to earth 🌽
↠ pipian rojo mole / made using pumpkin seeds and sesame seeds and a large array of spices and dried chillies, warming aromatic and rich 🌱
↠ tempura hokkaido pumpkin / rich, creamy, and slightly nutty, fried in a tempura batter for amazing crunch 🎃
↠ pickled butternut / tangy with accentuated flavour 🫙
↠ roasted garlic chimichurri / garlicky and herby, contrasts nicely with all the earthiness 🧄
↠ pumpkin seeds / roasted and coated in spices before being crushed, no waste round here 🚫
↠ marigold herb / inspiration from the flower used on Day of the Dead, intense aniseed flavour 🌿
↠ tempura spring onion / some extra crispy freshness to balance all those flavours 🧅

26/10/2022

MEET: curried “haddock” pakora 🐟🇮🇳🌮

After such a hit last week for this taco, as well as Diwali this week and a Haddock member’s birthday, it felt only right to keep this guy on, so more of you can taste it if you haven’t already, or so more of you can have your first taster 🤩 Indian food is probably one of my fav things to cook, and everyone loves crispy haddock fish n chip style, so combine the 2 and you have a marriage made in heaven 🔥 using some gram flour to give it that pakora vibe, this taco is flavoursome with a kick, crispy and saucy, fresh and filling all at the same time 🌮 available today from 5pm, and until Friday evening, numbers are limited and expecting sell out, don’t miss out 🏃🏼‍♀️ deets for components are below, and special Day of the Dead menu will be published via mailing list tomorrow if you subscribe, otherwise, menu published after the weekend for you all to see! 🤩 see you soon 👋🏻

Components:
↠ corn tortilla / hand pressed and GF as always, great source of fibre and magnesium 🌽
↠ mint coriander salsa / blended with a touch of yoghurt for probiotic benefits and good gut health, minty and fresh 🍀
↠ “haddock” pakora / made using tofu, marinaded for over 12 hours before being battered in GF flour and gram flour mixed with an array of curry spices for the most delicious fish like crispy fillet WOW 🤩🐟
↠ spiced mango slaw / shredded cabbage slaw, great for digestion and dressed with a mango chutney vinaigrette for flavour explosion 🥭
↠ kachumber pico de gallo / chopped small, tomatoes cucumber onion mint and coriander bring that freshness to the plate 🍅🥒🧅
↠ red chilli garlic mayo / traditionally a very spicy chutney used for chaat, mellowed out by mayo to give a creamy spicy saucy kick 🌶
↠ pickled pink onions / red onions pickles until they turn pick to cut through the flavours and liven up your palette 🧅👅

20/10/2022

MEET: cheesy moon tlacoyo 🧀🌕🌮🍺

Today is the day for the moon to shine, faces in todays tap takeover 🏆 to accompany it, I have prepared moon TLACOYOS, a super popular street food in Mexico City shaped into little oblongs and often stuffed with beans, cheese, meat etc etc 🤩 and were you ever told that the moon was made of cheese as a kid? Well today, that’s exactly what it is, a bean filled tortilla with a cheesy core to play on that childhood memory, topped with roasted butternut moons, a fermented pico de gallo reminiscing the process of fermenting beer, a mezcal salsa borracha for a boozy hit, a roasted cashew and butternut squash seed sprinkle for textural contrast and crispy butternut squash skins for an extra bacon like crisp 😍 I’d say it was out of this world 🌓 big good luck to Martin for today, let’s go 🌮🌮🌮🌮🌮

Components
↠ blue corn tlacoyo / stuffed with refried beans and the most amazing vegan smoked chilli cheese 🧀
↠ roasted butternut squash / sweet Smokey and with a hint of chilli and cumin, so soft and flavoursome 🎃
↠ fermented pico de gallo / intense tomato flavour 🍅
↠ mezcal salsa borracha / deeply red with a mezcal hit for Smokey boozyness 🥃
↠ roasted cashews / sweet and spicy with amazing crunch 🥜

13/10/2022

THE RETURN OF THE BEER BREAKFAST!

NOVEMBER 12th we see the great return of the infamous 'Indy Beer Breakfast', joined by none other than Verdant Brewing Co - Brewery & Taproom 😀

What's a beer breakfast? Well, The Kitchie (go follow her new page!) will be throwing together an incredible Mexican-style hash breakfast and our Ian will be pouring coffees all the whilst we have special guests from Verdant come down to discuss all things beer!

Expect great food, great talk, and pours of some extremely great beer!

Very limited spaces, so do get in touch ASAP to secure yourself a seat!

12/10/2022

12/10/2022

06/10/2022

MEET: katsu bento 🍆🍛🍱

Time to introduce katsu bento, first taco introducing to this menu, full of flavour and delicately presented to resemble a mini bento box in taco form 🤩 really tried to emulate this through use of different colours and textures, and different preparation methods of vegetables to ensure every element shines and complements the next ✨ going from the bright orange katsu sauce contrasting against the white tortilla, the crispy panko aubergine contrasting with the yellow and green tones of pickled cucumber, shaved radishes with a striking pink and a sprinkle of furikake seasoning for extra flavour, texture which would traditionally be sprinkled on the rice of a bento box 🍚 feast for the eyes and taste does not disappoint! 👀 head on down to the Indy to give them a try, limited availability to reduce food waste as always 🚫🗑 open until 9pm today and will re open at 5 tomorrow! Catch you soon 👋🏻

Components:
↠ corn tortilla / great filling carb and gluten free, hand-pressed daily 🌽
↠ katsu sauce / spicy and creamy, spread on bottom of taco for flavour bomb 🍛
↠ namasu salad / julliened daikon radish and carrot pickled lightly in sweet sauce for sweet freshness 🥕
↠ panko aubergine / pankoed and fried until crispy, delish 🍆
↠ shaved radish / peppery and fresh and full of calcium and potassium 💪🏻
↠ pickled cucumber / pickled for over 25 hours in chilli and ginger for flavour infusioooooooon 🥒
↠ furikake / crunchy, tastes like the sea and so full of flavour, YUMMMM 🤩
↠ watercress / peppery and full of antioxidants 🤩
↠ salsa macha / crunchy, full of sesame for ultimate flavour top off 💯

29/09/2022

REVISITING: tunamelon tostada 🍉🍣🌮

Last 2 days to try my tunamelon tostada if you missed out in the summer or last week! I now change my menu bi weekly so everyone gets to try the tacos and for those who love them so much, can have them again before the menu changes! 🤩 this taco is super fresh deliciousness with a minor change of using corn instead of charred toms as good tomatoes are hard to come by this time of year!! 🍅🌽 open from 5pm today, my new menu will be distributed via mailing list today for those of you who subscribe, otherwise, it’s a secret till next week 🤫 really starting to try and use much more seasonal ingredients coming into winter, and reducing my carbon footprint by minimising use of imported ingredients and replacing them with just as tasty but local ingredients 🏡 very exciting things on the horizon for the kitchie, keep your eyes peeled (and some emoji clues for you too!) 👀🍳☕️🍸🥃

22/09/2022

This weeks menu beginning 20th September, bringing back super popular TunaMelon alongside Jerk Shrooms for our last of summer sunshine ☀️ open from 5pm-9pm, Tuesday-Friday, head on down 🤩