Paul Flynn: Food trucks have come a long way from the greasy burger van of old

This week’s dishes – with bomba, devilled egg and salmon – are about the height of summer

Chicken and chorizo bomba

Chicken and chorizo bomba

 

I’ve started filming a new television series, which is due to be released next spring. Every Monday and Tuesday for the foreseeable I’ll be going around the country filming Food Truck Favourites, capturing the very best of this new Irish phenomenon. I even get to play in my very own food truck for a while, so I can drag out my cooler, more casual alter ego, Paulie. 

I’ve long being fascinated with food trucks. After all, I started out in a chip van when I was 15. That certainly wasn’t a vocation, but it did give me a sense of freedom and the money to bulk up my record collection. That nomadic feeling was never available in a Michelin-starred kitchen. The greasy burgers that were being dispensed back then were a million miles from the fabulous inventiveness of today’s cool food trucks. I’m very much looking forward to the adventure.

Today’s dishes are all about the height of summer. I hadn’t come across bomba rice in an Irish supermarket until recently. Since then it’s been like a bomba festival in our house. Use arborio if you can’t get it. The method is to let it boil, spit and bubble like a paella. It’s not the silky smooth amalgamation of a risotto. I’m serving this with a very simple aioli; they are a compelling combination.

The last time I ate devilled eggs was in the brilliant Spitalfields in Dublin. As an egg fan, I had high hopes when I ordered them, but these were stratospheric. It just goes to show that in skilled hands, even the simplest of ingredients can be sublime. I’m going off-piste here and making a devilled egg dressing to go with some little gem lettuce, baby potatoes and spring onions, a feisty partnership.

The salmon dish is a warm salad. I’m baking the fish, then breaking it up in the tray and mixing it with courgettes, butterbeans, lemon and dill. It’s all a bit rugged but very tasty. Served on a large platter, it makes for the perfect summer lunch. 

Recipe: Chicken and chorizo bomba

Chicken and chorizo bomba
Chicken and chorizo bomba

Recipe: Little Gem lettuce with baby potatoes, devilled egg and spring onion dressing

Little gem lettuce with baby potatoes, devilled egg and spring onion dressing
Little Gem lettuce with baby potatoes, devilled egg and spring onion dressing

Recipe: Roast salmon, courgette and butterbean salad

Roast salmon, courgette and butterbean salad
Roast salmon, courgette and butterbean salad
The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
GO BACK
Error Image
The account details entered are not currently associated with an Irish Times subscription. Please subscribe to sign in to comment.
Comment Sign In

Forgot password?
The Irish Times Logo
Thank you
You should receive instructions for resetting your password. When you have reset your password, you can Sign In.
The Irish Times Logo
Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.
Screen Name Selection

Hello

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
Forgot Password
Please enter your email address so we can send you a link to reset your password.

Sign In

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.