Split Pea Fritter Stack

Posted 1:13pm Sunday 24th July 2016

Split Peas are commonly used in soups and curries. They have a surprisingly high amount of protein which means they are filling, and they’re budget as can be, making them a very economical option for flat cooking. This recipe is basically corn fritters, replacing half of the corn with split Read more...

Chicken Fajitas

Posted 1:35pm Sunday 17th July 2016

Fajitas are a grilled meat usually accompanied with onions and bell peppers and served on a tortilla. At most restaurants they’ll serve the meat and veggies to you on a sizzling plate. You then assemble the ingredients on to the tortilla yourself with as much extra cheese and guac your heart Read more...

Lemon & Yoghurt Cake

Posted 12:53pm Sunday 10th July 2016

In high school we had cake Fridays and we would eat cake during the last spell of the week. I think we should make that a thing at Uni. This modest recipe has a beautiful pairing of ingredients with a sweet lemon syrup soaked through the sponge of the cake. It’s the kind of slice that’s Read more...

Gumbo

Posted 12:56pm Sunday 29th May 2016

This lil ol’ recipe originates from Louisiana, USA. You may have noticed it in Disney’s Princess and the Frog. It revolves around Tiana’s Dad’s gumbo and I was always curious keen to try it. My first taste of it was actually from Nova. It was hearty and delicious. This cold Read more...

Daddy Jong’s Jaeyuk bokkum

Posted 1:15pm Sunday 22nd May 2016

I was a sous chef in a kitchen where I learned this recipe. This is courtesy of my Korean friend, known as Daddy Jong. I was a bit stuck on what to write for the Critic this week, and he offered to make this dish from his homeland. According to people who have lived with him in the past, Read more...

Braided Bread

Posted 1:10pm Sunday 15th May 2016

My flat “Star Whores” had a potluck for May the Fourth, Star Wars day. As well as supplying Sangria and Pimms, I thought I would contribute some fresh made bread for starters. I totally froth over bread baskets.  This dough recipe is so easy to make because it has very minimal Read more...

Chicken Adobo

Posted 1:36pm Sunday 8th May 2016

My whole family is actually visiting our homeland Philippines as this issue is being printed. They’re going to island resorts where they’ll be swimming in the reefs and I couldn’t go because of uni (sobs). So when Critic emailed saying they were doing a travel issue, I thought Read more...

Murtabak

Posted 12:47pm Sunday 1st May 2016

This week I’m going Southeast Asian on you all with one of my favourite street foods. The name comes from the Arabic word for folded. It’s essentially roti with minced meat, and a scrambled egg folded inside. It can be eaten by itself, with curry or even just tomato sauce. You have to Read more...

Chicken Kiev

Posted 1:18pm Sunday 24th April 2016

The origins of this dish are unknown but it seems to have been made popular by the Soviets. It’s like garlic bread but instead of bread, we’re using chicken. I was considering calling this recipe a butter bomb since that’s what you’ll essentially get. I do love butter. I am a Read more...

One-Cup Desserts in One Minute

Posted 1:14pm Sunday 17th April 2016

As students, most of us are probably limited in time, resources or ingredients to whip up sweet stuff like you (or more likely, your Mum) might at home.  But we are a creative and persistent bunch, and there are ways to make do with modest supplies and a microwave, all in the time of a study Read more...