Tasty, quick and exciting - Street Food is becoming a fast growing trend and fixed feature of many menus - not just on the go. Be inspired with our quick and tasty street food recipes from our Food Development Chef, "Geoff The Chef".

Method:

1. Dice the tomato, red onion, chilli and 2g of chopped coriander and mix together. 

2. Leave the refrigerated steak out, allowing it to come to room temperature.  Sear the steak and cook until medium - allow to rest.

3. Halve the avocado and dice then squeeze a drop of lime juice on top. 

4. Fry off the skin-on fries and season with salt.

5. Lay the tortilla flat on the chopping board and spoon on sour cream, before adding the skinny fries.

6. Slice the steak and place it on top of the fries. 

7. Add the salsa on top of the steak along with Mexican cheese and the remaining coriander. 

8. Fold in the sides of the wrap and roll into the burrito.

Method:

1. Fry the lamb mince along with the garlic and onion for 5 minutes then add the cumin, smoked paprika and red chilli. Cook on a medium heat for a further 10 minutes.

2. Lay the flatbread on a plate and generously spread the hummus.

3. Add the mince mix on top before spooning on the yoghurt and garnishing with freshly chopped dill and pomegranate seeds.

4. Sprinkle the rocket leaves on top or the side.


Method:

1. Preheat oven to 210c. Thickly slice the sweet potato and roast with a drop of oil for 12 minutes.

2. Slice the Halloumi and dust in a small drop of flour and pan fry for 3-4 minutes each side.

3. Finely chop the red chilli and mint and mix with the lemon juice and pour over the halloumi when cooked. 

4. Toast the burger bun and place the rocket on the bottom half.

5. Place the sweet pototo on top and then add the halloumi.

6. Top with chopped roasted red peppers and drizzle and dressing you have left on top.

Method:

 1. Cook the breakfast port pattie.

2. Cook omelette and hash brown.

3. Toast the burger bun and place cheese on the bottom half.

4. Add your pork pattie, omelette and hash brown.

5. Finish with adding Ballymaloe Original Relish.