Street eats
Olive|August 2022
Create your own chilled summer festival vibe with these flavor-packed recipes from some of our favourite street-food vendors
LISA MEYER, JAMES TIMMINS and JULIA JEFFERIS, TÉLÉMAQUE ARGYRIOU, ALEX CARR, TOM STOCK and CRAIG POVOAS
Street eats

YUM BUN

Award-winning Yum Bun serves handmade dumplings and fluffy buns known as gua bao in their native Taiwan. These are steamed, split and filled to order with higher welfare British pork, chicken and sustainable fish, and local seasonal veg. The playful menu takes inspiration from founder Lisa Meyer's Japanese upbringing and travels around east Asia. "The crispy fish and green chilli sambal bun has featured on our menu during the summer months since 2015," says Lisa. "We make limited amounts of this zingy fresh sambal and it always feels like sunshine in a bun to me." Find Yum Bun at The Kitchens in Old Spitalfields Market and Kerb Seven Dials Market. @yum_bun

Crispy fish bao with green chilli and coriander sambal

You will need a lidded bamboo steamer and a pan that snugly fits the steamer on top, or a stacking steamer pan and lid.

SERVES 4 PREP 10 MINS COOK 20 MINS | EASY | LC

8 x 50g bao buns (you can buy these fresh or frozen)

crisp lettuce (such as Cos) shredded to serve

mayonnaise to serve

PANKO BREADED FISH

200g firm white fish (such as pollack)

2 tbsp plain flour

1 egg, beaten

60g panko breadcrumbs vegetable oil for shallow-frying

GREEN CHILLI AND CORIANDER SAMBAL

4-6 (40g) green chillies, deseeded and roughly chopped

4-6 (40g) spring onions, roughly chopped

a large bunch of (60g) coriander, soft stalks included, roughly chopped

2 tbsp vegetable oil

4 tbsp lime juice

2 tsp fish sauce (we used Three Crabs)

1 Slice the fish into 8 x 50g pieces (cut to a shape that fits nicely in the bun) and season well. Lightly coat the fish pieces in flour, then the beaten egg and finally the breadcrumbs. Set aside.

Diese Geschichte stammt aus der August 2022-Ausgabe von Olive.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

Diese Geschichte stammt aus der August 2022-Ausgabe von Olive.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

WEITERE ARTIKEL AUS OLIVEAlle anzeigen
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 Minuten  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 Minuten  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 Minuten  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 Minuten  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 Minuten  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 Minuten  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 Minuten  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 Minuten  |
May 2023