2. So...Whatisstreetfood? Richard Johnson Traditionally, street food recipes arent written down. No point, really. Measurements such as they are are more likely to be pinches and handfuls than grams and kilograms. And ingredients change according to whats available at the market that morning and whats left over in the van that night. So with street food officially designated a hot trend in food publishing this year, theres a lot of anxious traders settling down to commit pen to paper. Claire Kelsey, whose ice cream van, Gingers Comfort Emporium won the British Street Food Awards in 2012, had only a few recipes written down, but lots of ideas for flavour combinations cucumber, mint and honey scribbled on Post-it notes. I had to flesh those out into fully formed instructions and specifics. It took her a year to write down all the recipes for Melt, her brilliant ice cream book. Jez Felwick, aka The Bowler, found it instructive to write down his recipes for The Bowlers Meatball Cookbook. Although now, when I now make my Spicy Slaw on the road, I am slightly concerned that it might not be whats written in the book. And checking your own book to see what the exact recipe is feels properly alien to a street food trader. Weve decided to stay AHEAD of the publishing trend by doing a book without paper. Or a cover. An downloadable recipe book, in fact. Weve asked some of our favourite traders from the British Street Food family, plus some well-respected food bloggers to share their favourite recipes, alongside some brand new Cauldron inspiration. The result is a thing of joy. Read it here. Food Critic & Author
3. In Bengal, Jhal means spicy hot. Jhal led to Jal giving us Jalfrezi. Founded during the time of the Raj, the British created this method of reheating left-overs. You may give credit to the Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed spicy Indian foods. www.cauldronfoods.co.uk KoftasinJalfrezi
4. KoftasinJalfrezi Ingredients 1 pack of Cauldron Indian Koftas, cooked to pack instructions 1 tbsp. vegetable oil 1 large onion, grated 1 red pepper, diced 1 tsp coriander, ground 1 tsp cumin, ground 1 tsp turmeric 2 tsp garam masala 2 cloves garlic, crushed 3cm piece of root ginger, grated 1 green chilli, finely diced 400g tomato passata 250ml vegetable stock 1 bunch of fresh coriander, finely chopped Serves:4 preptime:5-10minutes Cookingtime:30-35mins Cuisine:Indian Ease: Method 1. Heat the oil in a large saucepan and lightly fry the onions over a low heat for 5 minutes or until softened. Add the red pepper and cook for a further 5 minutes. Stir in the ground spices and fry for 1-2 more minutes. 2. Add the garlic, ginger and chilli then stir in the tomato passata and vegetable stock. 3. Bring to the boil then simmer for 25-30 minutes. Season to taste, then garnish with coriander and fresh chillies. Serve the warmed koftas with the Jalfrezi sauce, boiled rice and naan breads.
5. Donostia Social Club is a street food van; pop up restaurant; and tapas/pintxos bar, all in one. I have over 20 years experience in the catering trade, including many years working in Spain. This, combined with a love of the Basque country and a want to serve extraordinary Basque food in a unique setting, has inspired this business. Paul Belcher, www.donostiasocialclub.co.uk TruffledWildMushroomwithPXsherryGlaze
6. TruffledWildMushroomwithPXsherryGlaze Ingredients 100ml PX (Pedro Ximenez) sherry 1tsp olive oil 1 small onion/shallot finely chopped 1 tsp chopped garlic 500g mixed wild mushrooms, roughly chopped (we use Chestnut, Oyster, Portabello & Enoki) 50ml white wine (or veg stock if you prefer) Rock salt and pepper to taste 4 quails eggs (raw) 4 thick slices of bread (we use Campagrain but Sourdough or similar will be just as good) A drizzle of good white truffle oil To garnish Chopped chives or micro herbs Serves:4 Preptime:10mins Cookingtime:10mins Cuisine:Basque Ease: Method For the PX sherry glaze Put the sherry in a saucepan and place on a high heat, bring to the boil and reduce the liquid by half, let this cool down and it will give you a nice thick glaze. For the mushrooms 1. Gently heat olive oil in a saucepan, add onion/shallot & garlic and soften gently, after about 3 mins add the mushrooms and turn up the heat. 2. Once the mushrooms are beginning to cook, add the wine/stock (be careful in case the wine makes the pan flame). 3. Keep cooking over a high heat for about 2 minutes, stir occasionally so the mushrooms dont catch on the bottom of the pan. Add salt & pepper to taste. 4. Once the mushrooms are cooked, take them off the heat and leave to one side while you fry 4 quails eggs. 5. Using a slotted spoon/tongs (to drain off the cooking liquid) place the mushrooms on top of the bread, pop the fried quails egg on top and drizzle with truffle oil and your PX sherry glaze. 6. Lastly sprinkle the egg yolk with rock salt and garnish with chopped chives or micro herbs.
7. This tasty tofu recipe, inspired by the flavours of Balkan Street Food and deeply rooted in their Ottoman heritage, is a fusion of crispy, flaky pastry, herbs and cheeses. Many varieties of burek can be found around the Balkans and Turkey. www.cauldronfoods.co.uk Burek
8. Burek Ingredients 200g Cauldron Original Tofu, drained, pressed and cut into 1cm cubes 1 tbsp vegetable oil 1 small onion, finely sliced 200g vegetarian Feta or Greek Style Cheese, cubed 200g low fat cream cheese 100g fresh breadcrumbs 1 egg, beaten 2 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped Salt and black pepper to taste 1 pack filo pastry 25g butter, melted Serves:8 preptime:10mins Cookingtime:15-20mins Cuisine:Bosnia/Herzegovina Ease: Method 1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Heat the oil in a pan and gently fry the onions until softened, allow to cool for 15 minutes. 3. In a large bowl mix the Feta, cream cheese, breadcrumbs, egg, herbs, salt and pepper, cooked onions then carefully stir in the tofu. 4. Place a sheet of filo pastry flat on a clean work surface and spoon a 2cm wide line of filling along the edge of the sheet. Carefully roll the sheet to form a tube and then roll the tube to form a spiral. Brush with melted butter and place on a greased baking tray. Repeat until all of the filling has been used. 5. Bake in the centre of the oven for 15-20 minutes until golden brown.
9. Im a food writer, tutor and cook that writes for magazines such as BBC Good Food, Delicious, Cook Vegetarian and Good Things magazine, whilst sharing my recipes via my blog, which is one of Top Sant magazines top blogs. My recipes are all vegetarian, all my own creations and theyre inspired by flavours and spices from throughout the world. I also teach modern and fusion cooking regularly in London. Deena Kakaya, www.deenakakaya.com hotandspicytofu,alfalfasproutandasparagusricepaperrolls
10. Hotandspicytofu,alfalfasprout andasparagusricepaperrolls Ingredients 400g Cauldron Original Tofu, drained, pressed and cut into small cubes. 1 tbsp sesame oil 1 medium onion, finely diced 2 cloves garlic, crushed can chopped tomatoes 1 tbsp soy sauce 1 tbsp Siracha sauce 15 rice paper rolls 125g fine asparagus tips 125g alfalfa sprouts 100g thinly sliced cucumber Dipping sauce of your choice chilli sauce, coriander chutney or peanut chutney. Cooks note: wrap the tofu in kitchen paper to drain off any excess moisture. When you stir fry it, it will crisp up better. Makes:15rolls Cookingandpreptime:15-20mins Cuisine:Vietnamese Ease: Method 1. To make the hot and spicy tofu, heat the sesame oil in a pan. Add the diced onion, allowing it to brown before adding the garlic. Saut for another 30 seconds. 2. Stir in the tofu and allow it to brown lightly, then add the tomatoes, soy sauce and Siracha sauce. Simmer for roughly 5-7 minutes until much of the moisture has reduced. Turn off the heat. 3. Submerge the rice paper roll into water for 30 seconds and then place it on a chopping board. About 3-4 cm from the bottom, place a line of stuffing; roughly 2-3 asparagus tips, a pinch of alfalfa sprouts, a pinch of cucumber strips and 3-4 cubes of tofu. 4. Fold the sides inwards and roll into a spring roll shape. Leave to dry on a large dish. 5. Serve with dipping sauces.
11. This modern take on the National much loved Street Food Fish & Chips. Our Tofu & Chips recipe combines the crispy batter with light soft tofu brought together with capers & gherkins. Amazing!! www.cauldronfoods.co.uk TofuandChips
12. TofuandChips Ingredients Ingredients 400g Cauldron Original Tofu, drained and pressed, cut into strips approx. 4 cm thick, 10cm long Vegetable oil to fry the tofu Batter Ingredients 100g plain flour tsp salt 1 tsp baking powder 150ml sparkling water Pinch of turmeric Caper & Gherkin Layer 2 tbsp capers, finely chopped 2 tbsp mini gherkins, finely chopped 2 tsp Dijon mustard tsp salt tsp black pepper 4 tbsp flour Ingredients for Crushed, Minted Peas 1 tbsp olive oil 2 shallots, finely sliced 200g fresh peas, blanched in hot water (thawed, frozen peas can be used) Juice of lemon tsp sugar 1 tsp fresh mint, finely chopped Salt and freshly ground black pepper Ingredients for Tartare Sauce 1 tbsp capers, finely chopped 1 tbsp mini gherkins, finely chopped 200g mayonnaise 1 tsp Dijon mustard 1 tbsp fresh parsley, finely chopped 1 tsp lemon juice Serves:4 preptime:20mins Cookingtime:20-25mins Cuisine:British Ease: Method 1. Prepare the batter by beating the water into the dry ingredients little by little. Cover and refrigerate. 2. To make the caper and gherkin layer, combine all of the ingredients, blend in a food processor and set to one side. 3. For the crushed, minted peas gently fry the shallots in the oil until softened. Pulse the peas, sugar and lemon juice in a food proces