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.

Toulouse Sausage and Roasted Garlic Mash

Andy Bates

From Fabulous French With Jun Tanaka and John Whaite on the 'Big Eat' on Food Network UK...

This recipe contains my weakness... MASH POTATOS! I just love the stuff! I've opted for a different take on the usual creamy and buttery naughtiness that we all know and love but this time I've added olive oil and roasted garlic.

Roasting the garlic pacifies and sweetens the mash potato whilst the olive oil adds richness and flavour and season with white pepper for the its unique taste but also not to discolour with specks like you would find with the black variety. 

The sausage is your choice, I've gone for Toulouse for the strong garlic and herb taste. And for the gravy, cooking the onions is the key... a good 25 minutes ticking over on the stove until golden and brown. 

Warning: This is one of those dishes that will make your kitchen smell insanely good!


My Toulouse Sausage and Roasted Garlic Mash

andy-bates-toulouse-sausage-and-roasted-garlic-mash

Ingredients

IT'S JUN TANAKA!

IT'S JUN TANAKA!

  • 8 good quality toulouse sausages
  • 2 large onions, sliced
  • 2 tablespoons olive oil
  • Good splash of brandy
  • 4 tablespoons balsamic vinegar
  • 200ml red wine
  • Whole bulb of garlic
  • 1kg peeled fluffy potatoes, such as Maris Piper or King Edwards
  • 50ml extra virgin olive oil
  • Truffle oil (optional)
  • Salt
  • White pepper


Method

Preheat the oven to 180°C.

Wrap the garlic bulb in foil and bake it for 20-25 minutes, until the garlic is soft and squidgy. Heat the olive oil in a pan and sauté the onions in an ovenproof pan until soft and golden, this will take a good 10-15 minutes.

Once brown, push to one side of the pan and add the sausages and brown evenly. Then add the brandy and de-glaze the pan. Add the balsamic vinegar, and then put the pan in the oven.

Cook it until the onions are beautifully caramelised and the sausages are cooked through, this will take about 20 minutes.

For the mash, peel and dice the potatoes and put them in a large pan of salted water, bring it to the boil and turn down the heat and simmer it for 20 minutes until the potatoes are tender.

Drain the potatoes and leave them to steam for about 5 minutes. Put the potatoes through a ricer and put them back into the pan.

Bring the potato together with a spoon, squeeze the roasted garlic in and season with salt and white pepper. Add the extra virgin olive oil until the mash is rich and glossy.

For an extra bit of luxury, add a drizzle of truffle oil to finish.

andy-bates-foodnetworkuk