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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.

Gourmet Sausage Rolls

Andy Bates

This is the ultimate street food snack, the Gourmet Sausage Roll, made with pork and prawns in an oyster sauce, served in a light puff pastry. 


My Gourmet Sausage Rolls

Ingredients

  • Olive oil
  • 4 spring onions, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 green chilli, deseeded and finely chopped
  • Thumb-sized piece ginger, peeled and grated
  • 7 oz (200g) raw prawns, deveined and roughly chopped
  • 2 tsps cornflour
  • 3½ oz (100g) minced pork
  • 3½ oz (100g) pork sausage meat
  • 1 tbsps oyster sauce
  • 1 sheet ready-rolled puff pastry
  • 2 egg yolks, beaten
  • Sea salt flakes
  • Chilli sauce
  • Light soy sauce

Method

Heat a little oil in a frying pan, add the spring onions, garlic, chilli and ginger and cook gently for 5 minutes until softened. Tip into a bowl and leave to cool. Toss the prawns in the cornflour then combine with the cooled onion mixture, pork, sausage meat and oyster sauce.

Lay the pastry sheet out on a lightly floured surface. Roll the filling into a rough sausage shape and lay down one side of the pastry. Brush around the filling with a little beaten egg yolk then roll up into a large sausage roll. Trim the edges of the pastry then transfer to a tray, cover with clingfilm and refrigerate for 30 minutes until firm. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Cut the sausage roll into 4 then lay on a baking sheet, brush with egg yolk and sprinkle with a little salt. Bake for 20 to 25 minutes until golden brown and risen.

Leave to cool slightly then serve with chilli sauce and soy sauce.