Food On the Move - Grab 'n' GO!
Longer than usual break this time, Chef's been busy taking a holiday, and involved with other commitments, but now he's back, and because he's been pressed for time and skipping meals, thought it was time to look at food on the move.
Where it all started - The Cornish Pasty.
For me, the original, and still the best. Originally a hand held portable snack for miners, and was the staple diet of men across Cornwall. Perfect to the job, it was easy to carry, was filling and was perfect as part of a balanced diet, (Pasty in one hand, a pint in the other right?) containing Meat, veg and our favourite. The potato.
Nowadays, things have moved on a bit and there is now an endless supply of tasty comestibles to eat on the go. Burgers, Wraps, Pies, Salads, Noodles, Sushi, Tacos, Cakes, Pastries, and muffins. You name it, and it's out there somewhere.
Not only that, but we've gone truly global. North America, South America, Asia, Europe, Africa. Street vendors are becoming big business, and they've taken their inspiration from EVERYWHERE.
So, how do you take advantage of this growing trend to be able to offer this as part of your business??
- Well, first you need to look at your existing concept, and see which style of street food will fit. We'll assume you're going to go Mexican.
- Look at your existing dishes and see what could be adapted to being hand held, and pull together a limited 'Street Menu'
- Decide whether you want to go the whole hog and have a bespoke stall in a high footfall area, like this. The Meat Wagon or just a takeaway service from your existing site(s)
- Promote it, on Twitter, your facebook page, (You ARE using social media right?) and in your restaurant.
Lets look at some ideas to get you going. Here's your whistle stop World tour of hand held delights..
1st Stop - Europe.
Grilled Sausages and Baguette
Whether you go for French style or a German Bratwurst, you can't beat these, cooked over an open fire / grill with some well fried onions, and mustard. (Well maybe if you served it up with a portion of crispy french fries)
The Pasty - Since 2011, it's not Cornish unless made it was made there!
Traditionally equal amounts of Beef skirt, and raw diced potato mixed with swede and onion and seasoning, wrapped in pastry, and crimped into a 'D' shape. Brush with egg, and bake for approx 1hr at 200C. Perfect hot or cold.
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| Rory Finneren |
Stop 2 - North America - Home of the Burger.
If you're going to do this, then do it right. If you can't make the best, then buy the best burger you can find. - Pure ground beef and seasoning is all you need, but make sure you use a cut with plenty of fat, or it'll be dry. I find Chuck works extremely well.
Form into Burgers, and chill for 1hr before cooking to allow the mixture to firm up. Grill untouched for 2-3 mins to allow a good seal, and then carefully turn. Cook until done to your guests liking, and top with whatever your choices are, but please don't turn it into a 'culinary dustbin'. Cheese, bacon, BBQ, lettuce, onion are perfect. Sreve on a lightly toasted good quality bread bun.
Tex Mex style wedges and fries are the perfect accompaniment, although for a twist, you might want to try these.
Form into Burgers, and chill for 1hr before cooking to allow the mixture to firm up. Grill untouched for 2-3 mins to allow a good seal, and then carefully turn. Cook until done to your guests liking, and top with whatever your choices are, but please don't turn it into a 'culinary dustbin'. Cheese, bacon, BBQ, lettuce, onion are perfect. Sreve on a lightly toasted good quality bread bun.
Tex Mex style wedges and fries are the perfect accompaniment, although for a twist, you might want to try these.
Stop 3 - A short Hop down to South America.
Empanadas
Widespread throughout S. America, this is the great British Pasty, with a twist. Wrapped in a thinner lighter pastry case, this holds a mic of beef, potato, onion, pepper, seasoned with cumin, paprika and chilli, although to be honest it varies throughout the continent, so you can be as creative as you like. My personal start point would be the 'holy trinity' of cumin, coriander, and chilli.
Empanadas
Widespread throughout S. America, this is the great British Pasty, with a twist. Wrapped in a thinner lighter pastry case, this holds a mic of beef, potato, onion, pepper, seasoned with cumin, paprika and chilli, although to be honest it varies throughout the continent, so you can be as creative as you like. My personal start point would be the 'holy trinity' of cumin, coriander, and chilli.
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| Empanadas - Jules Clancy |
Tacos
Everyone knows these filled with spicy ground beef, but for something a little more traditional take some white fish, marinate in Chilli powder, lime, and coriander leaf for approx 15mins, grill until just cooked, and flake into your lightly griddled flour tortilla. Garnish with finely shredded white cabbage, red onion, and coriander leaf. Add a little of your favourite salsa and serve.
Mix the fish, mashed potato, and veg together.
Form into your chosen shape.
Dip in beaten egg, and then coat in the crumb.
Lightly pan fry until crisp, and finish in the oven for best results.
Mix the fish, mashed potato, and veg together.
Form into your chosen shape.
Dip in beaten egg, and then coat in the crumb.
Lightly pan fry until crisp, and finish in the oven for best results.
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| Fish Tacos - Heather Cowper |
That's all for now, but should be enough to get your creative juices flowing.
