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Young British Foodies: Street food's hottest new talent

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Stylist has tracked down the five shortlisted candidates for this year's Young British Foodies Awards to talk us through their signature street food recipes.

Born Yesterday's Bubble & Squeak

Born Yesterday, Rhiannan Sullivan, London |@born_yes

Born Yesterday's name came from the secret to cooking perfect poached eggs - forget vinegar and making whirlpools - it's all about the freshness of the egg. The fresher they are, the better they poach, hence 'Born Yesterday'. Born Yesterday serves all day brunch whether it’s a public event, festival, party or business meeting.

Bubble & Squeak (8-10 Portions)

INGREDIENTS

  • 5 or 6 Large Vivaldi Potatoes
  • ½ Head of Spring Greens*
  • ½ Head of Savoy Cabbage
  • Butter
  • Whole Milk
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Finely Grated Parmesan (Optional)
  • 1 Teaspoon Chopped Thyme
  • 1 Teaspoon Chopped Rosemary
  • Salt & Pepper

METHOD

-Cut the potatoes into 1-inch chunks (no need to peel, plenty of flavour and texture in the skins), place in cold water with a tablespoon of salt and bring to the boil, then simmer for around 15 minutes.

(We like Vivaldi potatoes as they are slightly lower in carbohydrates than some other varieties and give a light, fluffy mash.)

-While they're cooking, finely shred the greens and savoy cabbage and braise on the hob, in a pan with a tightly fitting lid, with around 300ml of water, a small knob of butter, a pinch of salt and some cracked black pepper on a high heat for 5-6 minutes or until tender.

-Drain and mash the potatoes with a splash of milk, a little butter, the Parmesan, herbs and mustard before adding the drained green veg and combining well.

(The butter, milk and cheese can be substituted with a glug of good olive oil for a vegan option and dried herbs can be used instead of fresh, just use ½ a teaspoon of each instead.)

-Season to taste and shape into 8-10 burger sized patties.

-Fry in a dry pan for 4-5 minutes each side or until a nice crust has formed and serve with poached eggs, rocket, salsa and Born Yesterday's famous bloody mary!

**When in season, Brussels sprouts make a great alternative to the greens, a large couple of handfuls, about 14-18 sprouts provide intense flavour and a little extra texture.**

BAO Wai's Turnip Cake with Sunny Side Up Egg

BAO Wai, Shing Chung, Er Chen Chung and Wai Ting Chung, London | @bao_london

BAO is a market stall/pop up restaurant/event catering, serving Taiwanese inspired food, sometimes with a twist. - the food that co-owners Shing Chung, Er Chen Chung and Wai Ting Chung grew up with.

"We feel that it's difficult to find good Taiwanese food in London, and so we love that excitement of introducing Taiwanese food to the public and seeing the faces of Taiwanese people get excited by our food.

"We do not strictly stick to authentic Taiwanese recipes, but like to put a few twists on dishes or create our own dishes inspired by our backgrounds Taiwanese and Cantonese.

Turnip Cake with Sunny Side Up Egg

A small dish perfect for breakfast. The cake is made out of turnip / daikon (the long white radish) and a mixture of dried meats.

INGREDIENTS

  • 1kg Turnip/Daikon
  • 4 bits of finger size Cured Bacon
  • Vegetable Oil
  • 120g Rice Flour (Not Glutinous Rice Flour)
  • 2/3 tsp Salt
  • 3-5 eggs (an egg a serving)
  • Optional: Chilli Sauce or XO Sauce Condiment

METHOD

-Steam the cured bacon for around 10-20 minutes until soft. Chop into small bits. Reserve juices from the bacon after steamed.

-Grate the daikon and roughly chop the remaining daikon that you don’t grate. The chopped bits will add texture

Add a little vegetable oil to the plan and fry the bacon for a couple of minutes, adding a splash of Xiao Xing wine and the bacon juices at the end.

-After another couple of minutes add all the grated daikon. The daikon will release water so it shouldn't stick to the bottom. But keep an eye out on it – and if it doesn't then add a splash to help it along its way.

-Braise the daikon in its own juices for approximately 30 minutes on medium heat or until it is cooked soft – mixing regularly – and making sure to top up with a little bit of water if all the juices evaporate too quickly.

-Once all the daikon is cooked mix in the water, rice flour and salt and stir thoroughly. (If you don’t use cured bacon, you can add more seasoning).

-Pour the mixture into a mould - a terrine mould would work very well. Steam the mixture for another 30 minutes. Take out the mould and let it cool before putting into the fridge to set.

-Once the mixture has set you can take it out and slice it into your desirable shapes and thicknesses. Put a generous amount of oil into pan, and when it’s hot put the turnip cake in and fry on both sides until it’s brown and crispy. Fry an egg and place on top.

  • We home cure our bacon in Chinese wine and soy sauce, so we keep it simple and just use that. However, you can get cured bacon, Chinese sausage and small dried shrimps from a Chinese supermarket. It is also very good garnished with some Chinese chilli sauce, or even better, XO sauce.

Manjit's Kitchen's Bhel Puri

Manjit's Kitchen - Indian Vegetarian Street-Food Wallah, Manjit Kaur, Leeds | @manjitskitchen

Manjit says: "I've been trading on the street with carts and trolleys since 2010. I've stood on windswept streets in the rain with no vibes, trying to push my food under the noses of sad-faced shoppers.

"I wanted to change this, so I started STIR IT UP, mixing Sound System with Street Food and at the same breathing life back into some of our disused Victorian buildings here in the North. STIR IT UP has run in mills, churches, car parks and town halls."

"Bhel Puri is the perfect street food - spicy, sweet, hot, tangy and crunchy. It's a combination of tastes that will feel familiar but served in a new and innovative way."

INGREDIENTS

-CHOP -

  • 1 Small Red Onion
  • 1/4 Cucumber
  • 1 Tomato
  • 1/4 inch Ginger
  • 1 Green Chilli
  • Fresh Coriander

-MIX WITH-

  • 1 cup of puffed rice
  • Sev
  • Chana Dhal
  • Roasted Peanuts

-STIR-

  • Tamarind Chutney
  • Coriander Chutney
  • Chaat Masala
  • Squeeze of Lime

-TOP WITH-

  • Pomegranate Seeds
  • Coconut (grated)

Serve in a cone

Madeleine Express' Classic Madeleines

Madeleine Express, Sarah Mather, West Yorkshire| @MadeleineExp

Described as a "hot rocking bakehouse on wheels" Madeleine Express serves fresh baked treats that "aim to sum up everything Proust experienced upon biting into his legendary Madeleine."

Sarah Mather recently launched her catering business Noisette Bakehouse, based on her two-year-old food blog of the same name.

"With only a domestic kitchen to start from and no shop premises I knew I had to find some way of getting my unique baked goods out on the streets to the people who appreciate truly good food. So, a new street food venture, the Madeleine Express, was born.

"We sell unique baked goods, all of which come from my own original recipes that I have developed through studying traditional baking heritage from around the world. My bakes are inspired by travel, history, art and design and aim to create a new sense of community spirit, an old fashioned neighbourhood bond and familial feelings through the sharing of great food with great people."

Classic Madeleines (makes approximately 24)

INGREDIENTS

  • 135g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 130g golden caster sugar
  • 1 tbsp honey
  • 130g unsalted butter, plus 2 tbsp extra to grease Madeleine tins
  • Additional spices, zests or extracts of choice such as cinnamon, vanilla, lemon or orange

METHOD

-Pre-heat the oven to 180 degrees Celsius, melt 2 tbsp of the butter and use to generously grease the Madeleine tins, set aside.

-Melt the remaining 130g of butter with the honey over a low heat, once melted remove from the heat and allow to cool slightly.

-Sift together the flour, baking powder and salt and mix together well. If you wish to add spices I would sift them in at this stage.

-In a separate bowl place the eggs and caster sugar, using an electric hand whisk beat until pale.

-Fold half of the dry ingredients into the egg and sugar mixture, carefully stirring in to combine before adding the remaining half of the dry ingredients.

-Add the melted butter and honey and continue to fold in until fully incorporated into the mixture. If you are adding any citrus zests or extracts they can be stirred in at this point.

-Fill each hole in the Madeleine tin with a good tablespoonful of the batter, no need to worry about levelling the tops as they even out in the oven.

-Bake for approximately seven minutes, until lightly golden brown on top, with luck you should get a little raised bump in the middle. The exact baking time will depend on your own oven so keep an eye on them.

-Once baked, carefully remove each madeleine from the tin as soon as possible, whilst still hot. A little silicone spatula is useful here to prevent burnt fingers. Do not be tempted to leave them to cool in the tin as they can stick.

-Embellish as you see fit by dipping them in melted chocolate and toasted chopped nuts, drizzle with glacé icing or devour them fresh and warm from the oven with tea or coffee.

Rola Wala's Pear & Tamarind Chutney

Rola Wala, Mark Wright, London | @RolaWala

Arriving back on UK shores after eating his way around India, Mark Wright was disappointed by the lack of fast, fresh, nutritious Indian food on British streets. He took what he had loved about his experience in India and locked himself in his kitchen for an entire month before the ‘naan roll’ was born.

"Rola Wala's mission is to share high quality, fresh food with amazing Indian flavours. Every roll is packed with pungent spices and unexpected textures – with all of the flavours - sweet, sour, salty, bitter, combining into something incredible!"

Rola Wala's Pear & Tamarind Chutney

"This is a simple chutney, it should be sweet and sharp and has a lot of 'give' so you can always adjust ingredients at the end if you're not satisfied."

INGREDIENTS

  • Tamarind Puree* (to make water) 120g
  • 3 Fresh pears roughtly chopped - approx 210g
  • Fresh ginger 39g
  • Lime Juice 3.9g
  • Brown mustard seeds 1 tsp
  • White sugar 12g
  • Salt 0.60g
  • Rapeseed oil 6g

METHOD

-Temper mustard seeds in rapeseed oil

-Roughly chop the pears. Add to pan over low heat. Add tamarind water peas, sugar simmer for 20-30 minutes

-Add ginger and simmer for another 5 minutes

-Cool gently for 10 minutes

-While still warm, add lime juice, season with salt to taste

-Blitz.

  • "There are loads of different types of tamarind puree on the market - as a general rule, I do 1 part tamarind puree to 3 parts water - just experiment and you can always add more at the end to get that sweet/sharp flavour."

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