By Karena and Kasey Bird | New Zealand Herald
Growing up, the typical snack you would expect from a food truck would be a punnet of hot chips smothered in lashings of bright red tomato sauce and a “sausage” coated in a thick batter also smothered in tomato sauce. We have fond memories of fireworks galas and school fairs where we devoured this quick food but these days you are able to get some pretty gourmet meals from the side of the road.
Awesome things are happening with streetfood here in New Zealand. Night time foodmarkets are popping up all over the place. The Streetfood Collective has brought lots of delicious food trucks together to create a delicious eating place in Auckland.
Amazing people like Sarah and Otis Frizzell smash out hundreds of incredible tacos from the Lucky Taco truck and even here in the bay, Tag Burger makes amazing gourmet burgers. Streetfood has stepped it up 12 notches and we are loving it.
Our first recipe came about after watching the movie Chef, where a professional chef decides to leave his kitchen job and open a food truck.
He started with the Cubano. Traditionally it is served with pork, ham, Swiss cheese and pickle.
We decided to make our own version of the sandwich using leftover pork from our mum’s Sunday roast but we added some spicy chorizo to give it a kick. With three different types of meat, cheese and pickles, this sandwich is not for the faint-hearted.
This next recipe was inspired by contestants on MasterChef when they made gozleme in a challenge using lamb. We use wraps instead of making the bread that’s typical for these delicious parcels, just to make it a bit easier for ourselves when we want a quick snack.
The mince is delicious and savoury and the wraps go deliciously crisp when they are pan-fried. We like to serve these with a side of greek yogurt and some fresh parsley and lemon.
Churros must be close to the top of our list of our favourite streetfood treats to eat. They’re sweet and crispy on the outside and light and fluffy on the inside. We love the addition of lime zest in the sugar mix that gives this dish a little lift. We think of the Churros like a spoon for the rich and velvety chocolate sauce we serve them with. You can make them as long or as short as you like. They are best served fresh from the fryer so it’s good to have serving plates at the ready for when they have drained for a few minutes and coated in the sugar mix.