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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.

BBQ Prawns with Roast Chilli Salsa

Andy Bates

andy-bates-bbq-prawns

It's getting closer to kick off here in Salvador. There is a real party vibe from all the football fans. There is no other country that loves their football like they do here in Brazil, and I was just about to watch a live match. I hooked up with Paulo, he's a big supporter of the local street food and the local team Bahia Esporte Clube. I had some amazing street food outside the stadium, but I wanted Paulo to show me around inside the stadium. Paulo explains to me that Itaipava Arena Fonte Nova is brand new built for the 2014 World Cup and then goes on to tell me that he an extra surprise for me, the best seats in the arena! But before, we queued for grilled prawns. Have you ever seen that before, prawns at a football match? And they were amazing!

andy-bates-football-brazil
andy-bates-brazil-bbq-prawns
andy-bates-brazil-bbq-prawns

He was not allowed to tell me all the ingredients, but I will say this is one of the best football snacks I have ever had, and it gives me an idea to do something with prawns. 


INGREDIENTS

  • 24 raw tiger prawns, shells on
  • 3 cloves garlic, peeled and crushed
  • 1 teaspoon chilli flakes
  • 1 tablespoon olive oil
  • Sea salt and black pepper

FOR THE SALSA:

  • 4 ripe tomatoes
  • 2 red chillies
  • 4 spring onions
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon chipotle paste
  • Juice of 1 to 2 limes
  • Pinch caster sugar
  • Small bunch coriander, roughly chopped
  • Lime wedges, to serve

METHOD

Toss the prawns with the garlic, chilli flakes and oil, cover with clingfilm and refrigerate for 1 to 2 hours, or overnight if possible.

Meanwhile, make the salsa. Preheat the barbeque to a high heat, lay the tomatoes, chillies and spring onions on the grill and cook for 3 to 4 minutes until charred and starting to soften.

Remove from the grill and transfer to a chopping board. Roughly chop everything together then tip into a liquidiser and add the remaining ingredients. Pulse to a rough purée then season to taste and set aside. Meanwhile remove the prawns from the fridge and bring to room temperature. Lay the prawns on the grill and cook for 1 to 2 minutes on each side until pink. Transfer to a platter and serve with the salsa and lime wedges.