- Small Sattlat Beetroot Orange (for 2 servings)
- Hell's Kitchen Sandwich (for 4 sandwiches)
- The Holy Taco Shack's Fish Tacos (for 5 tacos)
Recipes from the Foodtruck cookbook
Street food from a food truck is very special, as it offers creative and delicious food that is not available anywhere else. Do not you have a foodtruck market near you? Never mind, because we'll tell you the best recipes for home cooking.
Originally, the foodtruck trend comes from the USA, but meanwhile we see more and more food trucks. They stand in parking lots in front of the supermarket, in front of offices or at events. There are even their own street food festivals in major cities, where fans of the food trucks meet and taste the delicious food.
The offers are very different and range from burgers and meat dishes to salads and vegan dishes. All food trucks have one thing in common: they are creative dishes that you can not buy anywhere else.
We'll show you the best street food recipes so you can prepare them at home, even if there's no food truck near you. The small sattlat beetroot orange is made simple and fast, even the Hells Kitchen Sandwich is not very elaborate. The Holy Taco Shack's Fish Tacos take a little more time, but the effort is worth it!
Small Sattlat Beetroot Orange (for 2 servings)
Food Truck: Nonidu, Munich
about 250 g boiled beetroot, 1 apple, 1 orange, about 180 - 200 g feta, a small handful of sunflower seeds, 1 tbsp lemon juice, 1 tsp olive oil, salt, pepper. For garnish: a small handful of sunflower seeds.
1. Put all the ingredients in small glasses in this order: small beetroot, small diced apple, peeled oranges and topped with feta. Garnish with sunflower seeds.
2. Mix the lemon juice and oil dressing and season with salt and pepper.
Tip: Instead of oranges, you can also take honey melon or nuts instead of sunflower seeds.
Hell's Kitchen Sandwich (for 4 sandwiches)
Food Truck: Hackbaron, Hamburg
2 tomatoes, 1 red onion, 4 cilantro coriander, 1 ripe avocado, 1-2 teaspoons of lime juice, salt and pepper to taste, 1 pinch of sugar, 1 dash of chili sweetener (eg Tabasco), 400 g ground beef, 2 tbsp oil, 4 long milk rolls or hotdog rolls, 8 tbsp spicy BBQ sauce, 4 tsp jalapenos (from the jar).
1. Wash the tomatoes, slice and finely chop the onions. Finely chop the coriander for the guacamole with the tender stems. Halve the avocado and remove the stone, crush with a fork to a nutmeg.
2. Mix the lime juice and coriander under the avocado and season with salt, pepper, sugar and chili sauce.
3. For the meatballs, knead the minced meat well in a bowl, season with salt and pepper. Form 12 table tennis ball sized balls out of the mass. Heat the oil in a coated pan and fry the meatballs on a medium heat for 8-10 minutes until golden brown on all sides.
4. Cut the rolls longitudinally, but do not cut them. Bake in preheated oven for 5-6 minutes at 180 degrees.
5. Fill the rolls with the BBQ sauce, then the tomatoes, meatballs and guacamole. Finally, add the onions and jalapenos to the rolls and serve!
The Holy Taco Shack's Fish Tacos (for 5 tacos)
Food Truck: The Holy Taco Shack, Freiburg
1 head of red cabbage, 10 small wheat tortillas, 1 cup of sour cream.
Ingredients for the fish: 1 kg of cod or other fish with white, solid meat, eg monkfish, 1 egg, about 250 ml of beer, 300 g of wheat flour, 1 teaspoon baking powder, ½ tsp salt, rapeseed oil.
Ingredients for the Pico de Gallo : 5 ripe tomatoes, 2 small red onions, 1 bunch of coriander, juice of 2 limes, ½ teaspoon salt.
Ingredients for the mango salsa: 1 ripe mango, ½ ripe pineapple, 1 red chili, juice of 2 limes, about 2 pinches of salt.
Ingredients for the Chipotle mayonnaise: 3 dried Chipotle chillies (soaked in warm water), 2 eggs, ½ tsp salt, ¾ l rapeseed oil, juice and 3 lime rubs.
1. Beat the batter egg frothy, add the beer and set aside. Mix flour with baking powder, add the beer and egg mix to the flour and mix to a creamy mixture. Add a little salt. Cut the red cabbage into thin strips, season with lime juice and salt and let it steep.
2. For the Pico de Gallo (a lumpy salsa), dice the tomatoes and onions and mix. Add chopped cilantro, lime juice and salt and let it steep.
3. Chop the mango and pineapple for the mango salsa, mix and refine with chili, lime juice and salt.
4. For the mayonnaise, puree the chipotle chillies with the eggs and salt in a blender. Slowly add oil until a solid mass has formed. Season with lime.
5. Cut the fish into 150g portions, dry with kitchen paper, turn into flour and place in the batter so that the fish is covered by the dough. Fry the fish in about 160 degrees hot oil and bake for 1-2 minutes until it has a brown color and is crispy. Let it dry on kitchen paper.
6. Puff the tortillas in a shallow pan. Spread warm tortillas with 1 teaspoon of Chipotle mayonnaise and serve with fish, mango salsa and pico de gallo. Drizzle with sour cream and serve with guacamole and lime. Finished!
The recipes are off: "The Foodtruck Cookbook. Street Food on Four Wheels - Burgers, Hot Dogs, Tacos - Regional, Vegetarian and More ", ISBN 978-3-86355-382-1, Edition Michael Fischer.