Yemi’s Food Stories: A visit to the Harrogate pop-up Afghan Kitchen

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

 

I first learnt about Afghanistan’s national dish kabuli pulao – which consists of rice cooked with raisins, carrots, nuts, and lamb – back in 2021. I followed a recipe to create it and it was one of the most delicious, aromatic rice dishes I’d ever tasted.

The char masala mix that goes into the dish is made up of only four spices: cumin, cinnamon, black cardamom, and cloves in equal proportions. Other recipes include green cardamom and black pepper corns, but I am told the secret is the black cardamom.

When I got the invitation to the pop-up restaurant, Afghan Kitchen in Harrogate, I knew I was in for a treat. I was excited to taste the authentic version from people who have cooked and eaten this dish their entire lives.

The Afghan Kitchen is the vision of Nahid Hamidi, a wife and mother who had to flee Afghanistan with her family, leaving behind a successful charitable organisation she had built and everything else they owned.

She and some other refugee families now live in the Harrogate district – working hard to rebuild their lives. Nahid’s desire to help her fellow women led to this venture; she wanted to help them settle into their new environment and earn some income.

The women get a chance to use their skills and share their food, with the added benefit of meeting people in the community.

Yemi enjoyed Afghanistan’s national dish Kabuli Pulao.

The dining experience started when we were welcomed at the door with sugared almonds that looked wintery and tasted delicious.

The starter was crispy Afghan rolls. The filling included shredded carrots, onions and other vegetables served with a hot dipping sauce made from tomato, garlic, lemon juice and chilli – which added a lovely hint of sweetness.

The anticipated main course was fragrant rice steamed in a vegetable stock with onions, julienne carrots, and plump raisins. This dish is the main attraction of any dining table. The rice was fluffy and tasty, and although it looked oily, it didn’t taste oily. I surprisingly enjoyed the raisins and carrots that brought an extra sweetness.

It was a dish that could be enjoyed on its own, but it was served with a choice of chicken dopiaza or qorma-e-lubia for vegetarians. The chicken — spiced with garlic, cumin, turmeric, and lemon juice — was made with twice-cooked braised onions, peppers and tomatoes. The golden yellow broth was beautifully seasoned and I enjoyed mopping it up with flatbread.

The vegetarian qorma-e-lubia reminded me of a bean dish we cook in Nigeria – using brown or black-eyed beans. The Afghan version is made by cooking kidney beans with fried onions, tomatoes, turmeric, coriander and garlic. This was comforting and delicious, and was the perfect accompaniment for the flatbread and rice.

Side dishes included sabzi — a vegan dish made from chopped spinach, leeks and spring onions — Afghan naan, which was freshly baked, and a fresh salad which included cucumber and red onions dressed with lemon juice.

When I was told the dessert was a cold milk pudding called Firni (also spelt Ferini), I wasn’t too excited as I’m not a huge fan of milk. However, I was blown away by how delicious it was. I tasted it and kept going back for more until it was finished.

This Afghan delight was flavoured with cardamon and finished with chopped pistachios and almonds. The dessert is served hot or cold across many parts of the Middle East, but the Afghan version is always served cold.

Green tea flavoured with cardamom and baklava were served to end the heartwarming and indulgent experience.

Nahid and her team will continue running the pop-up kitchen in Knaresborough and Harrogate whilst looking at other locations.

The price for this experience is £25 per person.

The team can be contacted via email: theafghankitchenyorkshire@gmail.com

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Yemi’s Food Stories: The Harrogate coffee shop that puts quality and community first

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

If you’re looking for a friendly and welcoming coffee shop, Folk Coffee House in Harrogate is the place for you.

As the name implies, it is designed to be the heart of the community. Whether you prefer outside seating for (rare) sunny days or a cosy interior, it is a perfect hang out space for friends, colleagues, or families.

When my boys were growing up, one of the things I looked forward to each day was meeting up with other mums for coffee. This coffee shop took me right back to that time; I could see myself unwinding there with friends and sharing ideas.

Folk Coffee House serves great coffee, homemade cakes, and light bites.

I ordered the carrot cake – as it was apparently the best cake a customer had ever had — and with such endorsement, I had to give it a go. The cake was packed full of nuts with a comforting toasty-ness and lovely plump raisins. The topping, which was made from a mixture of cream cheese, whipped cream, and icing sugar, was delightfully light.

It’s safe to say I was not disappointed!

There is also wide range of delicious gluten free options available, including a Bakewell blondie, double chocolate brownies and sugar free breakfast muffins.

Owner Sally proudly told me she focusses on balancing the cost and the quality of the in-house baked goods. She added she is passionate about zero waste and uses a daily ordering system to support this.

Folk Coffee House is proudly Yorkshire; it patronises local businesses for their produce and serves award-winning teas and coffees.

When it comes to tea, nothing but Canton Tea will do! The tea is served at many high-end venues including The Savoy, The Ritz, and The Mandarin Oriental. Now, it’s available to you right here in Harrogate! I had the berry and hibiscus tea with notes of rose hip which was delightful.

Local artists also display their work on the walls, and a new artist is featured every month. It creates a gallery-like space and no doubt contributes to the community feel.

Customers were also keen to recommend their favourites on the menu, so I will be heading back to check them out.

Folk Coffee House embraces the local community and wants people to feel welcome with a coffee in hand.

The tag line – ‘a place for all folk to meet, eat, drink, and create’ — says it all.

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Yemi’s Food Stories: the Yorkshire distillery that makes vodka from apples

Yemi Adelekan is a food writer and blogger who was a semi-finalist in last year’s BBC TV’s Masterchef  competition. Every Saturday Yemi will be writing on the Stray Ferret about her love of the district’s food  and sharing cooking tips– please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.  

Walking in to Ellers Farm Distillery immediately brought up memories of growing up in Nigeria, as the smell of fermentation reminded me of the Palm wine my grandfather tapped on his farm. It was a happy memory and a great way to start my educational journey into the craft of vodka, gin and liqueur making.

It is one of ten distilleries that make their own alcohol out of 450 distilleries in the UK. The state-of-the-art distillery purposely built near York to be carbon neutral, is one of the largest in the country and its vision is to create incredible drinks with a positive impact on people and the planet.

This ethos shines through as Tabitha, the head of sustainability, was keen to show me the natural habitat they are creating to support nature in and around their orchard.

Yemi and Tabitha (R)

Ellers Farm’s ingredient of choice is apple, and they were the first to make vodka from the fruit –  rather than the traditional potatoes or grains.

Despite the UK being home to 2,600 variations of apple, our country is at risk of losing them as orchards are being re-purposed. For this reason, the distillery is on a mission to preserve the UK’s apple heritage by planting over 28 types of apple in their orchard – with plans for even more.

It is clear the team has given the end products a lot of thought, driven by the farm’s powerful and clear vision to make the world’s best spirits in the most sustainable way.

Great quality produce, copper-finished equipment for a smoother finish and the most-awarded distiller in the world, Jamie Baggott, have all contributed to Ellers Farm’s success so far.

The exceptional front of house team are just as passionate about educating customers on how to use distillery’s products, while creating cocktails with flair and pizzaz.

Fun facts from Jamie included ‘Dutch courage’ coming from British soldiers being given a pint of 60% alcohol to help them fight in the war, and London dry gin is a way of distilling gin – not a brand name.

In addition, he explained that whisky is aged for 3 years, with the 3% lost to evaporation described as the ‘angel’s share’, and the proportion absorbed by the cask is the ‘devil’s benefits’. The rest is for us mortals to enjoy.

I also learnt triple distillation is a minimum requirement, but Ellers Farm distillery don’t do minimum requirements – they go above and beyond with the distillation process…

I was very pleased to discover Jamie uses Rounton’s coffee in the coffee liqueur, as well rare spices, including Vietnamese wild forest or lai chau pepper, herbs and botanicals used in their flavoured gins.

The distillery has created a range of sublime products – which it is extremely proud of –  backed by world-class craftsmanship and minimal footprint and waste thanks to the sustainable practices.

More importantly, its award-winning products are delicious and easy to drink.

Their Dutch Barn Orchard Vodka and Espresso Vodka tasted amazing, and the wide range of liqueurs including Elderflower & Elderberry and Pineapple and Grapefruit, were all fantastic.

I was drawn to the labelling of their Sloe Gin which tasted beautiful, with a jammy sweetness that gives way to complex flavours of piney juniper, cardamom, and a warming ginger – finished with luscious notes of plums, raisins, and a moreish acidic tang.

You can also find their products in Morrisons, ASDA and on Amazon, and can even sign up to be one of the first to own a cask of their whisky.

The company is open to collaboration with chefs, as they have a versatile space, which is perfect for pop up events, where food can be paired with their drinks.

Here is a deliciously beautiful recipe for you to try – please drink responsibly.

Hero Serve

2 shots of Dutch Barn Orchard Vodka

2 dashes of orange bitters

Loads of ice

Slice of red grapefruit

Sprig of rosemary

Next week, I will bring you some highlights and recipes from the RHS Festival of flavours.

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