North Parade #BittenStreet Night Market

“It’s like a glorified take-away” I heard a woman mumble as she made her way through the crowds. I would have attempted a come-back if I wasn’t busy stuffing my face with the Secret Pizza Society’s Christmas special. (Which was excellent as usual – this one had pancetta, chestnuts, and sage. Absolutely the best pizza I’ve eaten in this country. It cost £7 if my memory doesn’t fail me.)

Street food has been making some more regular appearances in Oxford recently, thanks to the great people at Bitten Oxford, and I’ve been going on about their events to anyone who will listen. This time it was a joint effort with the North Parade market people, for an evening market. The weather co-operated as much as it possibly could in late November, there was music and there was great food for not very much money at all.

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We started off with a lamb and salsa verde roll (£5) from Ross & Ross which I failed to get a picture of as I was too hungry, but I’m sure you can imagine a lamb roll. The lamb was slow cooked and then crisped on a hot plate, and there was plenty of herby sauce to cut through the richness. It made for pretty messy eating.

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We then managed to piss off everyone in the queue behind us by having the very last bits of pork belly from Smoke Yard Kitchen. That’s not the best photo in the world, but there are slices of pork belly, smoked in a Green Egg I think, in a Yorkshire pudding (£5ish). That’s pretty genius, so much nicer than a normal roll or bap, and I regretted my sharing strategy. We had it with some coleslaw topped with extra pork crackling, and I couldn’t resist a small portion of their macaroni cheese (£2).

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I was gutted to miss out on the Barefoot Kitchen‘s bacon brownies – apparently they disappeared before they had even finished setting up! I’m heading straight for them next time. I took a slice of the pecan pie home to console myself and had it with some whisky. Delicious, though probably not the wisest on a schoolnight.

The next event is this Saturday 20th December at the Oxford Castle Quarters, from midday till 8pm. I’m planning on going for lunch, braving the Christmas shopping crowds because I’m disorganised and leave everything to the last minute, and then returning for dinner. You should too.

Hazelnut and Nutella Brownies

When it comes to brownies, everyone has a very specific idea of what the perfect one should be like. Apparently there are three schools of thought – the cakey, the fudgy and the chewy. I ignore the first one as nonsense, and usually find the second one a bit too rich for my liking. And nuts or no nuts? Too much choice.

But as a lover of Nutella, I wanted to top these with a drizzle of the good stuff, and figured some hazelnuts would compliment it well. “The Boyfriend” moaned.

Hazelnut and Nutella Brownies (adapted from here)

Ingredients (makes 16 small squares)

4 oz. salted butter (plus a bit more for the tray)
4 oz. dark chocolate
1 cup (225 gr) caster sugar
2 tsp vanilla extract
2 large eggs
1 cup (110 gr) plain flour
3 tbsp cocoa
50 gr hazelnuts, roughly chopped
Nutella, for drizzling on the top

Preheat the oven to 180 degrees C (or 170 for fan assisted) and lightly butter and flour a tray. I used a square one, about 20cm each side.

Melt the butter and chocolate in a pot over low heat. Let it cool slightly and add the sugar and vanilla. Add the eggs, one at a time, whisking until they are incorporated. Add the flour and cocoa, mix for a minute or two using a spatula or spoon and, finally, mix in the nuts.

Empty the mix into the prepared tray and drizzle/pour Nutella over the top. I warmed up the Nutella slightly by placing it on the radiator for a few minutes. Alternatively, you could spoon out little blobs of it and randomly throw them on top of the mix. You get the idea.

Bake for 35-45 minutes. You can test after half an hour by inserting a knife; it shouldn’t be completely clean but have a few small crumbs on it. Cooking times will depend on type and size of tray used and every oven works differently so keep an eye on it – you don’t want to overcook them.

So it turns out that these ended up being somewhere between chewy and fudgy – I might have slightly undercooked them but we did enjoy the texture a lot. The best of both worlds. I loved the hazelnuts and the Nutella topping. I’m making these again tonight and I have a feeling this will be my staple recipe from now on.