“Street food” is invited to the house


In the fresh produce section of supermarkets and in the bins of large frozen food chains, hamburgers, nuggets and other Asian skewers are gaining good market shares. But the trend is to cook these recipes yourself from another place, eaten in complete relaxation at the table or on the sofa! Books multiply on the subject and specialist manufacturers even offer, for less than €50, equipment for the home such as a spinning spit to perfection. grill the meat of a homemade kebab or a complement to warm the soft bread and sausages of the hot dog Dishes from around the world Street food takes many forms depending on the region of origin: pizza fritta in the alleys from Naples (filled with tomato and cheese, cooked in an oil bath), currywurst in Berlin (sausage cut into pieces, drowned in two torrents of tomato sauce and curry sauce, with fries), unmissable British fish & chips ( battered and fried cod as well as vinegar-soaked fries) or banh mi in Vietnam, a baguette sandwich with liver pâté, raw vegetables, herbs and pickles. Iconic from Tel Aviv, these fried chickpea puree dumplings (made with cumin, coriander, red pepper, raw onion, garlic and a good amount of parsley). Not forgetting the Mexican tacos, tortillas (corn flour pancakes) accompanied by meat, onion, cilantro, hot sauce and the essential lime juice. → PODCAST. Pizza, a great classic, declined by Jean-Luc Gadreau. Old street food, cheap and easy to eat without a lid, street food is becoming the fashion of prestigious chefs who have sophisticated recipes combining high quality products. Thus, the gourmet kebab at Grillé à Paris is slow-cooked with homemade bread, beef from star butcher Hugo Desnoyer, subtle sauces and vegetables from Annie Bertin. The baos of star chef Adeline Grattard (Yam Cha in Paris) are also marvels of refinement: they are small buns filled with vegetables and meat and then steamed. In Lyon, the city hosts the Street Food Festival every year, also worth noting the creation of Food Traboule, a restaurant area that offers quenelle fries on site or to take away, lobster hot dogs, sandwich waffles, all prepared by renowned chefs from the capital of gastronomy. . Newcomers to the kitchen vocabulary Before embarking. these recipes from the house version, plan to revise the glossary of new trendy dishes. Grilled cheese is a distant American cousin of the croque-monsieur. The base is sandwich bread with a filling of cheese, meats and vegetables. The snack is colored in the pan before being eaten crispy and hot. Another very trendy sandwich is the Japanese sando, which often includes a thick slice of grilled or battered pork sandwiched between two very soft milk buns. The Benchy brand in Paris declines its graphically spectacular sandos with eggs, pastrami or even fruit baos, but not only steamed. A pan, like Japanese gyozas, gives them a delicious crunch through original street recipes (€25, to order at streetfooddesgones.fr) In addition, Le Grand Livre du snacking presents 80 recipes explained by three great chefs, elected Best Construction worker. de France, Christian Ségui, Patrick Ogheard and Arnaud Nicolas (Edicions Ducasse, €49)—————Recipes► Bread fried with thistles and Saint-Félicien Recipe taken from Street food in Les GônesFor 4 people For the bread dough 200 g rice flour 200 g wheat flour 24 cl water at room temperature 2 pinches of salt For the garnish 320 g Swiss chard 320 g pre-cooked thistles 160 g Saint-Félicien 2 tablespoons. sesame oil 3 tablespoons. tablespoons of water For the sauce 3 tablespoons. sesame oil 1 tablespoon. soy sauce 2 tablespoons. tablespoons of lime juice A few sprigs of fresh coriander Peel the cardamom, cut the stems and steam them. Reserve them. Mix the sesame oil, soy sauce, lime juice and finely chopped coriander. Also set aside. In a bowl, mix the flours and salt, then add the water. Mix by hand to obtain a smooth and homogeneous paste. Cover the bowl with a damp cloth and let it rest for 15 minutes. Meanwhile prepare the filling. In a hot pan, pour a splash of olive oil, brown the finely chopped chard leaves for about ten minutes over a low heat, add the sliced ​​thistle ribs and a small splash of water. Season with salt and pepper and continue cooking over low heat for a few minutes, make 8 pieces of dough. Roll each piece of dough into a disc about 10 cm in diameter, making sure the edges are thinner than the center. Place 1-2 tablespoons of filling in the center of each disc, add a generous dollop of Saint-Félicien, then close the dough by pinching the dough edge to edge to form a sort of dome. Repeat the operation with each circle of dough, heat the sesame oil in a large pan, brown the buns in the pan on both sides, flattening them a little. Pour water halfway up, cover and cook for about 10 minutes on high heat, until the water has completely evaporated, remove the lid and continue cooking for 2 minutes on each side. Sprinkle with sesame seeds and serve immediately → RECIPE. With stew, learn the flavors of the time►Quenelle hot dogRecipe from Les Gones Street FoodFor 4 peopleFor the “breads”4 Lyonnaise quenelleFor the Comté cream12 cl of heavy cream70 g of Comté For the garnish4 Frankfurt sausages20 g of mustard40 g of ketchup60 g of fried onion A few sprigs of chervil Preheat the oven to 190 °C. Cut the dough balls lengthwise (being careful not to cut all the way through). Place the dumplings on a baking tray lined with baking paper and bake for 20 minutes, during which time heat up some water. When it boils, add the 4 frankfurters to the pan, then let them cook for 6 minutes. In a saucepan, mix the cream and the comarca, then let them melt over a low heat for 10 minutes. Add a generous spoonful of Comté cream, the frankfurter, a dash of mustard, a dash of ketchup. Sprinkle with fried onions and decorate with a sprig of chervil.→ PODCAST. Thierry Marx: “Cooking is something to look at, think about and eat”

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