Anna Haugh of Myrtle Restaurant in London’s Chelsea joined the Brendan O'Connor Show to discuss how we could have a street food culture of our own, and that many Irish traditional meals can be done through this vibrant format. Listen back above.
Street food is one of the most vibrant and dynamic forms of cooking all over the world, and countries like Singapore, India and the United States have built a reputation for serving showstopping food from trucks, stalls and markets.
However, Ireland hasn't fully caught up, despite having a rich culinary heritage of our own and a bountiful national larder. Why is that?
Speaking to Dearbhail McDonald, who filled in for Brendan, Haugh explained that "street food was developed out of necessity in other countries", adding that it was "about being able to eat on the go".
"Usually it was something that was traditionally made in that country, so every country nearly in the world has it, except for really Ireland and England."
Of course, grab-and-go food does exist in Ireland, such as the classic burger and chips vans at festivals and concerts, but Irish cuisine is still yet to be explored to its fullest in street food, Haugh said.
Good street food, she said, is something small that you can eat as you're on the move without too much cutlery. "If you need a knife, for me that's not street food", Haugh said. "You should be able to eat street food on the go."
As for whether our national food can translate into street food, Haugh is adamant: "Anything that you really associate with your country, there's an adaptable way of turning it into street food.
"Why not coddle on the go? Sure, you can eat soup on the go", she added. "It's just about somebody being brave enough to take the jump. I just think in years to come we're going to have more of it."
One of Haugh's street food-inspired dishes is a stew with crushed potatoes, which she shared the recipe for on the show.
"Once you get into March that old crop of potatoes is finished, you need to use new potatoes. So we boil the potatoes, crush them, put a bit of butter and a little squeeze of vinegar on them and chopped chives and I swear to God, it's so delicious.
"I use Irish beef and I braise it down and I get really, really good colour on it. I cannot stress, you need loads of colour on this meat, that means caramelisation, caramelisation. And that will give you free flavour. I cover it with water or stock if you're fancy enough to have some chicken stock in the fridge, and then lots of vegetables I throw in there and I cook it until it kind of falls apart and melts in your mouth."
If you have a lot of liquid left over, she said, strain it off and reduce it down into a glaze drizzled over the potatoes. A final splash of balsamic vinegar and a pinch of sugar will "bring it to life".
