Three stars of the UK street food scene let us in on their secret recipes – from succulent ribs to perfect waffles
Egg naan flip roll
By Mark Smith of Indian street food stall Rola Wola
4 eggs, ½ a red onion, thumbnail of ginger, ¼ a red pepper, ½ a diced tomato, 1 small red chilli, coriander stems, 1 clove of garlic, 1 tsp cumin powder, 1 tsp cumin seeds, ½ tsp nigella seeds, ¼ tsp turmeric, ¼ tsp ground coriander, 1 naan bread
This is a spicy twist on a breakfast omelette. Dry roast the cumin seeds. Add rapeseed oil, then gently sweat the onion, ginger, red pepper, chilli and coriander stalks for a couple of minutes. Add the rest of the spices and stir. Add the garlic and cook for 30 seconds longer, then leave to cool. Lightly beat the eggs with the nigella seeds, salt and pepper and your vegetable mixture. Leave it to infuse for a few minutes, and then throw it into a pan with a bit of butter. Place the naan bread over the omelette while the top is still wet, let the egg cook through, then flip the whole thing so the bread is on the bottom.Top with your favourite extras – fresh coconut shavings; mint; coriander; natural yogurt; tomato sauce – then roll it up and serve.
Smoked thick-cut pork ribs
By David Carter of meat-lovin’ barbecue SmokeStak
1kg demerara sugar, 100g salt, 50g ground black pepper, 100g paprika, 100g onion powder, 100g garlic powder, 50g mustard powder, 30g dried thyme, 15g red chilli flakes
Ask your butcher for a rack of pork belly ribs allowing 3 to 4cm thickness throughout. Preheat your barbecue/smoker to 120-130C. Mix the ingredients in a bowl thoroughly, then massage into the meat. Place the ribs over indirect heat once the smoker is up to temperature. Wood choice is optional: oak, apple, hickory all work well. Keep replenishing the wood for the first couple of hours as this is when the flavour will really penetrate. Cover the lid and smoke for 5-6 hours until the meat reaches 82-84C. Remove from the heat and let the ribs cool slightly. Prepare your barbecue as a grill, now with direct heat. Slice the ribs, glaze with barbecue sauce (see recipe at housefour.com/food) and grill, turning repeatedly and allowing the fat and sauce to char slightly. Serve with pickled cucumber and a sprinkle of Maldon salt.
By Eddie Ruffett of puntastic dessert makers Waffle On
250g plain flour, 1 tsp baking powder, pinch of salt, 80g unsalted butter, 450ml buttermilk, 60g sugar (or better still vanilla sugar), 2 large eggs, touch of vanilla extract
Firstly, melt your butter, and then allow to cool. Set aside. Whisk together the flour, baking powder and salt until well combined. Set aside in a large mixing bowl. Add your eggs to your sugar and whisk immediately. For extra magic, separate the yolks and whites and mix the whites for longer. Pour the buttermilk and eggs mix into your mixing bowl with the dry ingredients, then add your melted butter. Mix all the ingredients, ideally with your hands. Go gently until the batter is even, and don’t overbeat. It’s okay to still have some lumps and don’t be alarmed if the batter is quite thick. Now pour into centre of your pre-heated waffle iron. Temperatures and timings are key, so work on this, but smell’s a good indicator – your waffles should be ready when you smell their amazing aroma.
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