Food Buskers and Food Buskettes...
Back at Broadway market in 's East End looking for a win on the food busking circuit.
Will my Chicken Schnitzel burger with baconnaise do it? Or will people just not give a schnit?
Have a look and find out.
Churros with Chilli Chocolate: http://youtu.be/JZ-CsVBsa4s
More Food Busker: http://jamieol.com/BestFB
Do you know where I can busk? Got any suggestion of an amazing food market near you. Let me know in the box below.
FULL RECIPE
Ingredients
For the baconnaise
6 rashers of streaky bacon, cooked until crispy, and cooled
1 red chilli
Wedge of lemon
2 tbsps. mayonnaise
Method
Finely chop the crispy bacon and decant into a bowl. Finely slice the chilli, and add to the bacon pieces with a squeeze of lemon juice and the mayonnaise. Stir to incorporate and set aside.
Slice the chicken breasts horizontally, and place between two sheets of greaseproof paper. Hit with a rolling pin to flatten the breasts, working from the centre of the meat outwards to create two thin pieces about the thickness of a pound coin. Trim where necessary, to ensure the schnitzels will fit in your buns. Season each side with sea salt and freshly ground black pepper.
Prepare to pane the chicken by placing the plain flour in one bowl, breadcrumbs in another, and whisking the two eggs together in a third. Coat each chicken piece in flour, then egg wash, draining off any excess, and finally coat in breadcrumbs. Ensure each piece of chicken is entirely coated in each element, and firmly pat down to secure the breadcrumbs.
Heat a griddle pan over a medium heat. Slice open the brioche buns and rub each side with a drizzle of olive oil. Place cut-side down in the pan to toast, removing when golden and with visible score marks.
Heat a flat frying pan over the heat with a drizzle of olive oil. Cook the schnitzel for 3-4 minutes on each side until golden brown, adding a knob or two of salted butter to encourage this. Remove from the heat.
Slice the tomato and lettuce. Spread each brioche bun with a spoonful of the baconnaise and place the chicken schnitzel on top. Layer with the lettuce, tomato, another spoonful of baconnaise and a slice of Emmental cheese. Sandwich the lid on with a little more bacconaise.
Place the burgers back into the griddle pan over a medium heat, add a splash of water to the pan, and cover with a lid or large heatproof bowl for 30 seconds to steam. Remove from the heat and serve immediately.
GET IN TOUCH AT: enquiries@foodbusker.com
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FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#Chicken #JohnQuilter
I'm a British chef, entrepreneurand make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learnrestaurant food from thebest chefs from aroundthe world. And Ill show you how to recreate it for yourselfat home
