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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.

Grilled Cheese Sticks with Honey & Farofa

Andy Bates

This popular grilled cheese snack can be found all over Brazil and is the ultimate street food. Traditionally made with queijo coalho and served with either molasses or chimichurri sauce, it is equally delicious made with any of the three readily available cheeses suggested below. The farofa is optional but adds texture and an authentic Brazilian touch to the dish. Ideal as a starter or finger-food for a party.


Makes 8 sticks

 

INGREDIENTS


For the cheese sticks

  • 400g of either queso fresco, paneer or halloumi cheese, cut into thick 2 x 8cm pieces
  • 8 wooden skewers
  • Olive oil for brushing
  • 2 tablespoons runny honey

For the farofa

  • 200g manioc flour; alternatively, semolina, cornmeal or dried panko breadcrumbs
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley, finely chopped
  • Hot pepper sauce to serve

METHOD


To make the farofa

Melt the butter in the skillet on a low to medium heat and gently fry the onion for 5 minutes adding the garlic powder halfway through.

Add the manioc (or alternative) flour and continue to cook for 2 minutes to lightly toast. Remove from the heat and stir in the parsley and season with salt and pepper. Set aside.

To prepare the cheese sticks

Carefully insert the skewers, lengthways, into the cheese pieces.

Pre-heat the grill on a low to medium heat; meanwhile brush the cheese with a little olive oil on all sides. Test the temperature of the pan before adding the cheese – see Cook’s notes - and when hot enough add the cheese and cook for 2 minutes each side until coloured and caramelised. Don’t be tempted to move the cheese before this time; allow the surface to seal on the ribs of the pan. When it is cooked it will release easily.

Brush or roll the cooked cheese sticks in the honey and then roll in the farofa to coat thoroughly.

Serve on a plate or wooden board accompanied with the hot pepper sauce.


Cook's Notes

  • Manioc flour can be found in good supermarkets or delicatessens or can easily be ordered online. If preferred use either semolina, cornmeal or panko breadcrumbs instead if easier to find.