Hello! This site has now moved to letseatfirst.com. Please Click here for up to date posts
Easter Sunday. A day of stuffing your face with huge amounts of chocolate, roast dinners and whatever else you might fancy. I didn’t let the side down.
Breakfast was hot, buttered toast spread with a ridiculous amount of marmalade, made using a wholemeal seeded loaf I’d baked that morning.
After a Cadbury’s Easter Egg Hunt at Birmingham Back to Backs on Hurst Street, we headed into town on the hunt for more food.
We hit the jackpot in Brindley Place. Transformed into a huge Street Food Festival, the place was buzzing!
How do you choose when everything looks and smells so good?!
Sticky Fig Catering seemed like a good place to start: Smoked Pulled Pork served with Coleslaw in a Brioche Bun. Oh yes please.
Man alive, this tasted GOOD! Matt and I bought one between us, but it took all my strength to share this beauty with him. The roll was buttery and sweet, the meat was tasty and plentiful, and the pickled chillies were bursting with flavour. I mean, just look at it. Something that looks that good, can only taste amazing.
Verity wanted a pizza. Bare Bones Pizza have a wood fired oven in their van. IN THEIR VAN. What a great idea that is!
Once it had gone through thorough testing and evaluation, she ate every last piece. Well ok, we might have ‘helped’.
It was hard not to notice Pip’s Hot Sauce : a bright red beacon amongst all the other stalls.
I am a chilli lover. Bring on the heat, I can take it. Much to the annoyance of my husband, who likes to think he’s as hard-core as I am: he’s not. He held himself together well, but I could tell from his eyes that Pip’s Super Hot La Boca Del Diablo sauce was burning his insides. I thought it was yummy. Rather than just tasting ‘hot’, you really get the fresh chilli flavour.
I bought a bottle of the Calabaza Malvada Hot Sauce. Made with pumpkin, cumin and scotch bonnet chillies, this is actually at the milder end of the scale of all the sauces they have. Matt, who makes all of the sauces with his partner Pip, suggested using it as a marinade on meat, or stirring it through roast veg towards the end of cooking.
On to pudding.
I’d seen that the guys at White Heat were advertising Lemon Pie, and I was intrigued. I could see that they were cooking all of the food from fresh, so how were they going to make a pie?
A thick layer of Italian meringue was spooned into a serving bowl, before Gaz grabbed his blowtorch (gotta love a bit of on the street, blowtorch action) and cooked the top until it was beautifully caramelised. He then sprinkled it with a layer of oaty crumble, before dolloping on a huge spoonful of homemade lemon curd. Topped with another layer of crumble, the pie was made.
I had to fight off both Matt and Verity just to have some of this to myself! A deconstructed lemon meringue pie, there was just enough crunch from the crumble to bring together an otherwise very wet pudding. Yum.
Stuffed, we left the market to spend the rest of Easter Sunday eating chocolate with my family.
The market is on for just one more day, Monday 6th April, so get down there if you can.