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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.

Perfect Pork and Beans

Andy Bates

andy-bates-pork-beans

INGREDIENTS

  • 1 tablespoon lard
  • 500g leftover roast pork belly, cut into large chunks (around 6 centimetres by 3 centimetres)
  • 200g thick cut smoked bacon lardons
  • 1 onion, peeled and finely chopped
  • 3 cloves of garlic crushed
  • 2 tins pink kidney beans, drained
  • 500ml chicken stock
  • 100g manioc (cassava) flour
  • Knob unsalted butter
  • 5 eggs, beaten
  • Small bunch flat leaf parsley, chopped
  • Sea salt and black pepper

FOR THE GARNISH:

  • Left over crackling, broken into small pieces
  • Bunch spring onions, finely sliced
  • 1 red chilli, deseeded and finely chopped
  • Hot pepper sauce

METHOD

Heat the lard in a large, heavy-based pan. Add the pieces of pork and fry for 2 to 3 minutes on each side until caramelised. Remove from the pan with a slotted spoon and transfer to a plate. Add the lardons to the pan, fry for 2 to 3 minutes until golden then remove from the pan with a slotted spoon. Add the onions and garlic to the pan, fry for 5 minutes until soft then add the beans. Cook for 2 to 3 minutes until warmed through then add the chicken stock, pork and bacon and bring to a simmer. Cook for 15 minutes until the beans are soft then gradually shake in the flour, stirring continuously until thickened.

Remove from the heat and leave to rest for a couple of minutes. Meanwhile, heat the butter in a heavy-based pan. Add the eggs and cook gently, stirring constantly until scrambled and just starting to set. Stir the eggs through the pork mixture, add the parsley and season to taste. Top with the pork crackling, spring onions and red chilli and serve with hot pepper sauce.