My Street Food Kitchen: Fast and Easy Flavours from Around the World
Format: PDF / Kindle (mobi) / ePub
Synopsis from Amazon:
Jennifer Joyce presents a selection of 'street food' recipes from around the globe, the flavour-filled, exotic foods 'to go' that we may have bought from hawkers or markets on our overseas travels, or that we purchase from our local takeaway or food truck...With this book, we can whip up a rich variety of international street food ourselves, creating dishes that are quick and easy to prepare, and which are often cheaper and usually much healthier than the bought variety. A collection of 150 dishes (organised into chapters by country) draws together recipes for mouth-watering tacos, burgers, curries, souvlaki, gozleme, noodles and dumplings, ceviche, pizza and many more. Clever shortcuts like spice pastes and modern cooking methods (for example, using a pressure cooker to create meltingly tender meat in a snap) mean the majority of dishes can be prepared and served in a really timely and efficient way for relaxed weekday eating...
In full up to 2 days before, covered and refrigerated. EXTRAS & SIMPLE SIDES Baked tortilla chips PREPARATION: 5 MINUTES • COOKING: 10 MINUTES • MAKES: 1 LARGE BOWL OF CHIPS (ABOUT 120 PIECES) These are infinitely better than store bought and if you’re going to the trouble of making home-made tacos or guacamole, they only take 10 minutes in the oven. See the photograph. 10 corn tortillas vegetable oil, for brushing sea salt, for sprinkling Preheat the oven to 210°C (415°F) or 190°C.
Onions lend a pickled taste to this bean salad and have a stunning colour. Serve this alongside any grilled meat, chicken or haloumi. Borlotti bean & olive salad with roasted balsamic onions PREPARATION: 20 MINUTES • COOKING: 20 MINUTES • SERVES: 4–6 3 red onions, thickly sliced into rings pinch of sugar juice of � lemon 80 ml (2½ fl oz/1/3 cup) extra virgin olive oil 60 ml (2 fl oz/¼ cup) balsamic vinegar 100 g (3½ oz) green beans two 400 g (14 oz) tins of borlotti beans, drained and.
Ml (9 fl oz/1 cup) white wine 125 ml (4 fl oz/½ cup) chicken stock 3 teaspoons tiny capers in brine, drained 45 g (1½ oz/¼ cup) sultanas (golden raisins) pinch of sugar 2 tablespoons finely chopped flat-leaf (Italian) parsley Season the chicken with salt and freshly ground black pepper, then dust with flour and shake off the excess. Heat 1 tablespoon of the oil in a large heavy-based saucepan with a fitted lid over medium heat. Cook the chicken until browned all over, then remove from the.
Oil in a wok over high heat. Add 1 thickly sliced onion, 6 sliced shiitake mushrooms, � thickly sliced white cabbage and 250 g (9 oz) thinly sliced pork fillet. Stir-fry for 5 minutes or until the pork is golden and crisp. Add 400 g (14 oz) of cooked udon noodles and toss until heated through. Add the sauce and toss for another minute or until well combined. Serves 2–4. GET AHEAD You can make the broth up to 3 days before and keep refrigerated or frozen. You can also make the dough for the.
Imparts a rich golden colour to the finished broth. Very low heat is vital: if the stock boils too hard it will be cloudy, and you want a clear liquid. Partially cover the stockpot with a lid to prevent it from evaporating. This works for any type of meat or even a pure vegetable stock. You will be amazed at the result. 8food will only be as good as the raw ingredients I know everyone tells you this but it is actually true. If your ingredients are amazing, they will sing in your cooking. Look.