Tag Archives: Food

Easy Freshers Recipes: Paella

by Luke Farnish

I sometimes refer to this as a ‘notella’ as unlike many other  recipes for paella, it does not contain chicken. This is a recipe that is adaptable to a vegetarian diet if required. Equally, any hard vegetables can be used in exchange of the vegetables listed below. Please note, if you wish to include chicken or uncooked seafood in this you will need to precook these. Put half in the fridge and it should be fine for around one to two days (but no longer as you’ll be reheating something that’s been frozen).

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Easy Freshers’ Recipes: Easy Chicken Pot Pies

By Elizabeth Pratt

I love to make these homemade pies. It’s a very simple recipe which produces multiple meals and can be altered with your choice of either a white or gravy sauce. You can also freeze the pies for a convenient meal that can be bunged in the oven at a later date.

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The Vegan Guide to Eating Out in Norwich

By Emily Vause

Earlier this week I wrote the Vegetarian Guide to Eating Out in Norwich and got a terrific response!

You all seemed to get a lot from it but had one question – what about the vegans?

Although I listed a few vegan suggestions in the original article I wanted to give the vegan community a more comprehensive, entirely vegan, list of places to try.

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The Vegetarian Guide to Eating Out in Norwich

By Emily Vause

So, you’ve just started at UEA, living in a brand-new city maybe, or maybe you’re a returner who hasn’t explored the Norwich food scene as much as you want to. Restaurants can be a daunting place for those on a Vegetarian (or Vegan) diet.

What if there’s nothing on the menu you can eat?

What if you just don’t want to order a superfood salad for the billionth time?

Why does everything have mushrooms in it?

These questions probably occur to all people on a meatless diet at some point in their lives but, luckily, Norwich is a great place for those of us more restricted students and they won’t break the bank!

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Flatmate Diet Interviews -How Has Arriving at University Affected You? Part Two

By Jodie Bailey

1. Before arriving at UEA how would you have described your cooking skills?
I never really cooked much, but when I did it was like ‘HOLY F***’ – imagine Gordan Ramsay and Jamie Oliver had a kid together, it was incredible.
2. How would you say your cooking has changed since arriving at UEA, if it has at all? Basically I eat canned food and I don’t cook from scratch. Due to a lack of money I can’t afford fresh ingredients, also cooking is time intensive and you have to share kitchen space and wash up.
3. Do you have any special dietary requirements, if yes, then how does this affect your cooking style and the food you eat?                                                                                                N/A but I don’t like vegetables
4. How much do you spend on food each week roughly? £37
5. How much do you spend on food out (including takeaways)? £10-12
6. What are your cupboard staples/ the one food that you could not live without? Sausages and baked beans
7. How many fruit and veg would you say you eat each day? 0.1
8. What is a typical breakfast for you?                                                                                              Skip breakfast
9. What do you normally have for lunch?                                                                                      Cereal and then a can of soup or sausages/baked beans
10. What do you typically have for dinner?                                                                                  Super noodles or tuna straight out of a can, I eat a lot of burgers from the SU shop
11. How much alcohol do you drink each week and how much would you say you spend on alcohol?                                                                                                                                                      60 units, I don’t always remember, £20-30
12. Care to share any advice for future students regarding cooking or food at university? Buy paper plates plastic cups, plastic cutlery to save on washing up

1. Before arriving at UEA how would you have described your cooking skills?                       I had very little experience of cooking so they were very minimal
2. How would you say your cooking has changed since arriving at UEA, if it has at all? I have learnt how to cook independently for the first time, I eat more fresh fruit and veg as I find it’s cheaper to make my own sauces (which are healthier) for pasta dishes. I also eat less meat as it’s too expensive to eat each day.
3. Do you have any special dietary requirements, if yes, then how does this affect your cooking style and the food you eat?                                                                                                  N/A, but I am teetotal
4. How much do you spend on food each week roughly? £14
5. How much do you spend on food out (including takeaways)? £5-15
6. What are your cupboard staples/ the one food that you could not live without? Pasatta, chopped tomatoes, an onion, tomato/garlic/chilli puree, dried mixed herbs– with these they are the basis of a pasta or chilli sauce – add whatever veg you have or meat and you’re away.
7. How many fruit and veg would you say you eat each day?                                                Probably all five
8. What is a typical breakfast for you?                                                                                                    2 crumpets, sometimes cheesy scrambled egg done in the microwave alongside it or with toast
9. What do you normally have for lunch?                                                                                              If I’m out I will have made a lunchbox up in advance with a sandwich or crisps, some fruit and a cereal bar. Or if I’m at home I’ll make cheese on toast or pizza toast.
10. What do you typically have for dinner?                                                                                   Pasta with a homemade sauce or jacket potatoes with the classic combination of cheese and beans, what else could you need?
11. How much alcohol do you drink each week and how much would you say you spend on alcohol?                                                                                                                                                    I’m teetotal so I don’t drink any alcohol. If I go out I’ll order a J2O or mocktails/softails, at home I really like a glass of Shloer.
12. Care to share any advice for future students regarding cooking or food at university? Having frozen vegetables and tinned foods are great for emergencies when there’s nothing fresh to eat, but sometimes it is worth buying a nice loaf of bread or fresh veg if it’s something you really like and appreciate, plus fresh veg isn’t really that expensive. Also definitely invest in a student cookbook, you don’t have to stick to the recipes, be inventive and innovate.

Image: Self-supplied

INTO Restaurant Review

By Mitchel Chan

An ever-present issue facing both UEA students and staff alike is deciding where to have lunch on campus. Whilst there may be some who are dedicated enough to bring food from home, the rest of us weak-willed souls must face tough decisions on where to fill our stomachs.

For those that do not know, INTO is a subsection of UEA that allows students to do their A-levels or foundation-level courses here on campus. It also contains a restaurant that serves hot food throughout the day, and everyone is welcome to eat there.

The INTO building is to the left of the UEA Medical Centre and the restaurant itself is located on the first floor of this impressively modern building. Upon first glance, the INTO restaurant evokes memories of a school canteen, with its heavy emphasis on self-service. However, rest assured that the food served here is much better than the dry fish fingers and soggy chips of days gone past.

There is a wide variety of food and drinks available, from cold sandwiches to a well-stocked salad bar. Without a doubt the main stars of the show, however are the lunch and dinner dishes that draw in large crowds. You are guaranteed to never be bored of the food, as the chefs rotate their menu every day. Each “menu of the day” follows the same format, with four main dishes consisting of three meat dishes and a vegetarian option. This is accompanied by the choice of four sides, which are rice, noodles, potatoes and vegetables. The cooking methods of these differ by the day, so you may be getting herb rice and roast potatoes on one day, to jungle friend rice and Lyonnaise potatoes on the next.

into-menu

One of the menus seen at INTO, with allergy advice.

Perhaps one of the main draws of having lunch or dinner at INTO is its attractive pricing. One main and two sides will set you back £4. If you fancy some juice and some dessert with your meal, you can add them to your meal for an additional £1. Furthermore, the restaurant provides Sriracha sauce and soy sauce. For those of you who haven’t tried these before, you should do so immediately. The Sriracha sauce, in particular is very popular with many customers, as it adds a tangy yet spicy kick to any meal.

On the day that I was there, I had the option to choose between Chicken with Mushroom and Tarragon Sauce, Steak and Kidney Pie, Roasted Pork Loin and Wok Fried Vegetables for my main course. I chose the first option, and had two portions of steamed rice as my side. The chicken was quite tender, and I was quite satisfied with the flavour of the sauce. It was rich and creamy, with the mushrooms adding a nice bite. There is not much to say about the rice, except that it was fluffy and filling.

As I was having lunch with my friend, I found his meal to be quite attractive, and as such asked if I could use it for the purpose of my article. He chose the same chicken as me, with the potatoes and rice. He also tried the broccoli and blue cheese soup, and took some extra broccoli from the salad bar. He found the soup to be quite “tasty”, and felt that the chicken was “delicious.”

The overall experience of having a meal at INTO is very pleasant. The vibe is very relaxed, and one can even watch live news broadcast on the multiple TVs available. The seating area is plentiful, and there is never a problem finding a table even during peak mealtimes.

Following our meal, we placed our trays on a trolley, before bidding farewell to this homely restaurant. I will definitely return to this place, and I hope that you too will try the delicious food at INTO.

Image: INTO Centre

Grosvenor Fish Bar Review

By Cassie Waters

In my last article I wrote about how my friends are cocktail snobs. I happen to be a chip snob. Sadly, there are very few benefits of being a chip snob, it’s not glamorous, you can’t precociously discuss it with people and it won’t bring you much kudos. But it does mean I can spot a good chip when I try one. I have eaten my way around the fish and chip shops of Norwich and I can safely say that Grosvenor’s does an excellent chip.

 Grosvenor’s has been around for a long time but it’s only more recently that it’s become the unique chip shop it is now. It describes itself as a “fish and chip grotto”, which puts me in mind of winter and elves. I would instead describe the low ceilings, the tunnelling walkways and corrugated iron walls of the underground seating area as being like a cave or secret bunker, a place to hide and stuff yourself with chips and batter until it’s safe to come out.  Upstairs where you are served the atmosphere is busy and cheerful and the staff make sure you’re never waiting too long, no matter how many customers there are crammed into that small space. If you fancy having a drink with your fish and chips you can take them across the road to The Birdcage and sit in there.

I am usually suspicious of fish and chip shops that look too nice as my dad always says that it means they don’t try as hard with the food, but this is absolutely not the case with Grosvenor’s, the food is equally as good as the decor. The queue spilling out onto the street is a permanent fixture! The chips aren’t soggy or overly greasy, nor are they too dry. Their fish is delicious – not a bone in sight! And the batter is perfectly crispy, I could eat it on its own (and I do, thanks to a friend who just prefers the fish!). They don’t just do traditional fish and chips, their menu extends to wraps such and “Bass with Sass”, a sea bass fillet wrap with lettuce and spicy mango salsa, a favourite amongst my friends and the cholesterol busting “B.B.L.T”, a treacle and beer cured crispy battered bacon in a roll.

So that’s how Grosvenor’s has worked its way into one of our favourite places to eat and up near the top of my expertly compiled best chips list. Go and treat yourself.

Image From Grosvenor Fish Bar’s Twitter Page