contact

Use the form on the right to contact me.

For media enquiries, appearances and general bookings please contact Tess at Essential Lifestyle Group - tess@essentialgr.com  

 

Name *
Name
           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

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.

Slow-Baked Indian Spiced Brisket

Andy Bates

From Incredible Indian With Anjum Anand on the 'Big Eat' on Food Network UK...

The idea of this recipe is a mix of North American cuisine and Indian, two of my favourite cuisines coming to together in this fusion feast. It's basically pulled brisket & slaw, INDIAN STYLE! I have used a simple but tasty beef curry to cook the brisket in and then once cooked, reduce the sauce to a glaze and pass through the 'pulled' beef. The 'riata style' slaw takes the heat from the beef and adds texture as well as freshness. Serve in a wrap or naan for tasty hand held snack.

Chef's Tip: Use a pressure cooker to speed up the cooking time of the brisket.


my slow-baked indian spice brisket

Ingredients

For the brisket:

  • 1kg brisket
  • 2 tablespoons vegetable oil
  • 1 large onion
  • 5 garlic cloves, pureed
  • Thumb size piece of ginger, peeled and grated
  • 1 tablespoon garam masala
  • 2 teaspoons turmeric
  • 3 teaspoons cumin
  • 3 teaspoons ground coriander
  • 1 tin chopped tomatoes
  • 500ml beef stock
  • Bunch of coriander
  • 2 red chillies, finely chopped

For the Indian slaw:

  • ½ head of savoy cabbage, core removed and thinly sliced
  • ½ red onion, thinly sliced
  • 1 carrot, peeled and grated
  • 50g raisins
  • 50g toasted onions
  • 150ml yoghurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds
  • Bunch of chopped mint
  • Salt and pepper

 

Method

Heat a saucepan on a medium heat and add the vegetable oil and the onion and sweat for 5 minutes without adding any colour to them. Add the chilli, garlic and ginger and cook for a further 2 minutes, add the spices and cook for another 2 minutes. Add the tomatoes, beef stock and the brisket. Bring it to the boil, cover it and allow it to simmer for 3-4 hours, or until the meat is tender.

Remove the meat from the pan and cover it with foil until needed. Blitz the remaining juices and put them on the heat and reduce it to a sticky glaze.

Pull the meat using two forks and pour it over the beef and garnish it with the fresh coriander and chilli.

For the slaw, add all the ingredients apart from the curry powder to a bowl. Heat the curry powder in a frying pan, until fragrant and add it to the bowl. Mix it all together until it is well combined and serve.

andy-bates-foodnetworkuk