Recipes: 5 great street food dishes for a laid back summer party

PUBLISHED: 15:20 20 August 2020

The West Coast meets West Bay line-up Photo: Lara Jane Thorpe

The West Coast meets West Bay line-up Photo: Lara Jane Thorpe

Lara Jane Thorpe

West Coast meets West Bay with Dorset ‘Baking Bird’ Lizzie Crow’s San Franciso inspired street food - from Banging Burritos to Kickin’ Kimchi

Banging Beef Burritos

These handy streetfood ‘roll-ups’ can be filled with all sorts of tasty ingredients to get any garden or beach party started; in this case I’ve gone with beef mince with my Kickin’ Kimchi. The trick is getting all the elements rolled into the burrito! Serves 4-6 (depending how fat your burritos are!)

2 tablespoons rapeseed oil

4 heaped tablespoons chopped onion

Lizzie's Banging Burritos - a mighty handful of flavours Photo Lara Jane ThorpeLizzie's Banging Burritos - a mighty handful of flavours Photo Lara Jane Thorpe

2 garlic cloves, peeled and chopped

1 dessertspoon smoked paprika

½ teaspoon of coriander

1 teaspoon dried oregano

Kickin' Kimchi  Photo: Lara Jane ThorpeKickin' Kimchi Photo: Lara Jane Thorpe

splash of Dorsetshire Sauce

500g minced beef

2 tablespoons tomato puree

½ tin black beans (200g)

Spiced potato and sweet potato wedges Photo: Lara Jane ThorpeSpiced potato and sweet potato wedges Photo: Lara Jane Thorpe

½ tin sweetcorn (or one small one)

½ red pepper (small dice)

400g white rice cooked and seasoned with salt & pepper

4 – 6 large soft tortillas

Pimped Popcorn three ways Photo: Lara Jane ThorpePimped Popcorn three ways Photo: Lara Jane Thorpe

tin foil for wrapping the burritos

Optional

100 – 150 g Coastal Cheddar

Method

1 Pre-heat the oven Gas mark 6/200°C. Heat the oil in a frying pan then gently cook the onion, allow to soften (without colouring) for about 5 minutes. Add the garlic and cook for a minute or two. Then add paprika, coriander, oregano and Dorsetshire Sauce and stir well. Add the beef with 250ml of water and tomato puree and leave to simmer gently for 30 minutes. When it’s ready, get your burritos assembled.

2 Gently warm the tortillas for about a minute in the pre-heated over. Place a square of foil on a work surface (enough to roll around the burrito and fold over the ends) place a tortilla on the foil. Put a spoon of rice in the middle, add a spoon of beans and sweetcorn with a scattering of red pepper, (a spoon of kimchi if using) then a spoon of the mince mixture. Sprinkle some cheese if using.

3 Now fold the edge of the tortilla closest to you over the fillings, then fold the sides in, roll the burrito tightly away from you. Roll them in foil and pop in the oven for 5- 10 minutes to warm through before serving. These tortillas will freeze well at this stage (rolled up in foil - put in the freezer not the oven!). Defrost thoroughly before heating through.

Succulent Seitan- vegan option: You can buy seitan, a vegan wheat protein, in your local health food shop. Chop the seitan very finely and substitute this for the mince in the recipe.

For the Kickin’ Kimchi

2 peeled garlic cloves

3cm piece of ginger, grated

2 tablespoons sriracha sauce or a chilli sauce

1 tablespoon caster sugar

3 tablespoons cider apple vinegar

1 Chinese cabbage

4-5 spring onions

2 carrots

Method: Mix the first five ingredients together, leave to allow the sugar to dissolve. In the meantime, finely shred the cabbage and spring onions and chop the carrots into batons. Put in a large bowl and mix together with the sauce. Serve immediately or keep in the fridge for a week in an airtight jar.

TWO EASY SIDE DISHES...

Big Easy ‘Slaw

¼ red cabbage, shredded

head pak choi, shredded

1 red onion, finely sliced

2 carrot, cut into matchsticks

Dressing:

juice of a lime

2 tablespoons mayonnaise

1 tablespoon crème fraiche

salt & pepper

Method: Mix the vegetables for the coleslaw in a large bowl. Add mayo, lime juice and crème fraiche and mix well. If you prefer a wetter ‘slaw then increase these dressing ingredients.

Spiced Wedges

2 large baking potatoes

2 large sweet potatoes

rapeseed oil

ground cumin

paprika

mild chilli powder

salt & pepper

freshly chopped parsley

Method: Don’t worry about peeling the potatoes – leave the skins on! Take two baking potatoes and boil for approx. 15 minutes, when cool cut into 8 wedges each. Slice the uncooked sweet potatoes into 8 too. Toss all the wedges in rapeseed oil, with a sprinkling of ground cumin, paprika, a pinch (or two) of mild chilli powder, salt and pepper. Put in a hot oven Gas 6/200°C for 30 minutes until softened and lightly browned. Toss in chopped parsley and serve.

SOMETHING TO NIBBLE ON...

Pimp My Popcorn

Buy popping corn from any health food shop or supermarket and then pimp it up with your own flavourings. Make the popcorn according to the instructions on the packet, when it’s cooked throw your chosen flavouring into the pan, pop the lid back on and shake! Here are three of my favourite combos:

Citrus Crunch: zest of a lemon or orange and a tablespoon of caster sugar

The Nutty One: 1 tablespoon peanut butter and a shake of Dorset Sea Salt

Hot Stuff: ½ teaspoon of chilli powder with 1 teaspoon of paprika

Find out more about Lizzie ‘baking bird’ Crow here including the Dorset farmers markets she sells her home baked wares at. Lara Jane Thorpe is a Food & Lifestyle Photographer working with many foodie businesses around the south coast, see her portfolio here

Latest from the Dorset