My Street Food Kitchen instantly appealed to me for so many reasons. Dave and I love travelling. And part of that means enjoying eating what the locals eat. Stumbling across a market in Gubbio remains one of my most vivid memories. There we ate porchetta on rolls and even though I have made this at home, it really was not the same. But being able to create street food dishes in my kitchen is still a delight.
Chapters are divided into:
- New American Food
- Mexico & South America
- Flavours of the Mediterranean
- Middle Eastern Cuisine
- The best of China & Taiwan
- Japan & Korea
- South-East Asia
- Passage to India
Recipes that caught my eye:
- buttermilk fried boneless chicken (p20)
- barbecue pulled pork sandwiches (p23)
- spiced chicken empanadas (p47)
- peel-&-eat piri piri prawns (p48)
- Peruvian anticuchos (p60)
- grilled corn on the cob with mayo, coriander & grated cheese (p67)
- pork meatballs with asiago, lemon & parsley (p74)
- pesto, proscuitto & artichoke (p83)
- ricotta with capsicum, black olives, capers & basil (p83)
- caper mint sauce (p94)
- cocoa & almond meringues with fudge sauce (p98)
- Turkish gozleme with minced lamb (p114)
- zhug (p120)
- chermoula, tomato & fish tagine (p126)
- bao buns with spicy chicken (p144)
- prawn & savoy cabbage gyoza with ponzu dipping sauce (p171)
- home-made udon noodles (p173)
- Korean beef rib barbecue (p177)
- okonomiyaki pancakes (p183)
- crispy prawn spring rolls with mint & lettuce wraps (p198)
- pork baguettes: bánh mì (p220)
- cauliflower & tomato curry (p240)
I loved the get ahead part of the recipes but wish there had been more photographs. The ones that are in the book are somewhat inspiring. But not all the recipes have photographs, and some of them do not encourage you to make the dish. It is the titles of the recipes that made me want to try them.
What I made:
I had a luncheon where I made roast leg of lamb and decided the caper mint sauce would be perfect with it, and it was. On another occasion I made the meringues with the fudge sauce and the meringues disappeared rather quickly. I still have leftover sauce which will go on top of ice cream or waffles in the future.
Disclosure: I was sent the book to review by Jonathan Ball Publishers. I was not required to write a positive review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime November 17:
- 2019: My Lovely Wife
- 2017: Rye Sourdough Starter
- 2014: Poached Guavas
- 2013: Sarah Graham Answers Some Questions For The Blog
- 2011: Baked Chocolate Custard
- 2010: Truffle Omelette
11 thoughts on “My Street Food Kitchen, Jennifer Joyce”
Hi Tandy, those meringues look delicious. Thanks for highlighting this book.
They were very good!
I am also a fan of street food – a nice way to taste the local cuisine…
That’s my thought exactly 🙂
The recipes sound very good, but some of them sound more like food from neighborhood diners or small traditional restaurants, not from carts or food trucks. For example, Japanese okonomiyaki are sold in little specialized restaurants. Or Israeli zhug is a popular all-purpose sauce, which has even become a ready-made packaged item in Israel and here in the US. Interesting list!
best… mae at maefood.blogspot.com
Thanks for that Mae, I learnt something new 🙂
Interesting! I’ve not heard of this book, so thank you!
My pleasure 🙂
I love buying street food when we travel too, but I am always a a little worried I will get sick from it, so this book looks amazing and very interesting. I do like the sound of caper mint sauce, very differdnt and piquant.
I have been lucky so far in not gettting sick!