The road less travelled: Bill Granger shows how you can experience 'street food' without leaving home
'Street food' has taken over from Michelin-starred restaurants as this year's most exciting trend
It seems like only yesterday that everyone was clamouring to get into Michelin-starred restaurants owned by ostentatious chefs serving up fiddly amuse-bouches.
Today, though, the hottest food trend couldn't be further from fine dining. Moveable kitchens, turning out everything from gourmet burgers to burritos, are having a moment. They've almost become the foodie equivalent of rock bands, with fans prepared to follow them tirelessly, both physically and digitally, and queue for hours just for a taster.
And it's not just food that's getting mobile; if you're down with the kids you'll know all about HopBox, a bar on wheels that specialises in microbrewed beers. I love that these maverick enterprises are popping up everywhere; I'll take a food or beer van over a fast-food joint any day.
Bill's restaurant, Granger & Co, is at 175 Westbourne Grove, London W11, tel: 020 7229 9111, grangerandco.com
Prawn ceviche tostadas
These are all about texture; the softness of the prawns and avocado and the crisp crunch of the tortilla make an irresistible combination.
3 limes, 2 juiced and 1 cut into wedges
Juice 1 orange
¼ tsp sea salt
24 large raw prawns, peeled, deveined and roughly chopped
2 tbsp light-flavoured oil, for frying
8 corn tortillas – the rough ground maize ones work well
1 avocado, peeled, stone removed and chopped
½ red chilli, chopped
Small bunch coriander, chopped
½ small red onion, finely chopped
In a bowl, mix the lime juice and orange juice with the salt, toss in the prepared prawns and leave to stand for 30 minutes.
Heat the oil in a large frying pan over a high heat. Cook the tortillas for a couple of minutes on each side, or until crisp and golden, making them into tostadas.
Drain the prawn ceviche and place in a bowl with the avocado, chilli, coriander and red onion. Toss lightly to combine before piling on to the crunchy tostadas. Serve with a squeeze of lime.
Pulled pork with fennel 'slaw and jalapeño mayo
I can never resist the porchetta vans you find in Italy serving roast-pork panini. Here I've added a crunchy, zingy 'slaw and mayo with a kick.
1½kg/3lb pork belly, on the bone, skin scored
75g/3oz soft dark-brown sugar
25g/1oz sea salt
For the jalapeño mayo
Small jar good-quality mayonnaise
3 tbsp jalapeño peppers, finely chopped
Squeeze of lime
For the fennel and apple 'slaw
1 fennel bulb, thinly sliced
1 Granny Smith apple, thinly sliced
Juice 1 lemon
Olive oil, to drizzle
Rub the sugar and salt into the skin and flesh of the pork. Sit the pork in a tray, cover loosely and allow to stand for at least 2 hours (and up to 24 hours).
Heat the oven to 160C/325F/Gas3. Brush off any excess rub and drain away any juice that has collected. Place the pork in a high-sided baking tray and add 200ml/7floz of water. Cover with foil and cook for 3½ hours or until a fork inserted and twisted pulls away tender meat. Throughout the cooking, check the level of water and top up as necessary; don't let the liquid dry up completely. Now remove the foil and cook for a further 30 minutes. Remove the pork from the oven and allow to rest for 20 minutes before shredding the meat with a couple of forks.
To make the mayo, mix all the ingredients together with some seasoning and set aside.
For the 'slaw, put all the ingredients in a bowl, squeeze over the lemon juice and finish with a drizzle of olive oil.
Serve the mayo and 'slaw with pulled pork and soft, floury buns for everyone to assemble their own.
Charred chilli corn
Inspired by a similar dish I tried recently on the North Shore of Hawaii, these are earthy, luscious and deliciously messy.
4 corn cobs, husks pulled back
50g/2oz Lancashire or Wensleydale cheese, finely grated
2 tsp chilli flakes
4 tbsp mayonnaise
Squeeze lime, to serve
Bring a large pan of salted water to the boil over high heat. Add the corn and cook for 10 minutes. Drain and pat dry. Heat your barbecue or a griddle pan until hot. Cook the corn cobs for about 10 minutes, turning every couple of minutes or until the corn is tender and nicely charred in places. Remove from the grill.
On a plate, mix the cheese and chilli flakes together. Place the mayonnaise on another plate. Roll the corn first in the mayonnaise and then in the chilli-cheese mixture. Eat immediately with a squeeze of lime.
Food preparation: Rosie Reynolds;
Props merchandising: Rachel Jukes
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