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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

Brioche and Seville Orange Marmalade Toasts with Chocolate Dipping Sauce

Andy Bates

From Viva España with Jose Pizarro and John Whaite on the 'Big Eat' on Food Network UK...

The idea of this dish comes from my love of churros and a grilled cheese sandwich I once had from a food truck in Florida. The orange marmalade and cream cheese work so well with the chocolate dipping sauce. Serve as an indulgent breakfast, dessert or even better as a late night snack.


My Brioche and Seville Orange Marmalade Toasts with Chocolate Dipping Sauce

andy-bates-brioche-and-orange-toastie

Ingredients

In the kitchen with Jose Pizarro!

In the kitchen with Jose Pizarro!

  • Brioche loaf
  • Seville orange marmalade
  • Cream cheese
  • 3 eggs
  • 1 teaspoon cinnamon
  • Butter for frying
  • Icing sugar for dusting
andy-bates-chocolate-dipping-sauce

For the Dipping Sauce:

  • 150g dark chocolate, broken into pieces
  • 2 – 3 tablespoons golden syrup

For the Caramelised Oranges:

  • 2 oranges, with the skin cut off and sliced
  • Caster sugar
  • 2-3 tablespoons orange liqueur

 

Method

Slice the brioche loaf and spread on a layer of marmalade on one slice and cream cheese on the other and then bring them together with the filling in the middle.

andy-bates-brioche-and-orange-toasts

Crack the eggs into a bowl and beat them. Dip the brioche sandwich into the egg mix to coat well.

Melt the butter in a frying pan. Add the brioche and fry on one side for 1-2 minutes until golden. Flip it over and cook it on the other side.

Remove it from the pan and slice it into halves.

For the caramelised oranges, make a dry caramel in a frying pan with the sugar by simply putting it on the heat until it melts.

Then add the slices of orange and caramelise on both sides. Add some orange liqueur to deglaze the pan and remove.

For the dipping sauce, gently melt the chocolate over a saucepan of simmering water, then stir through the golden syrup.

Dust the brioche with icing sugar and serve.

andy-bates-foodnetworkuk