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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.

Surf & Turf with Greens and Coconut Milk Linguine

Andy Bates

andy-bates-linguine

Ingredients 

Serves 2

  • 1 rib eye steak
  • light soy sauce
  • peanut oil for frying
  • Half packet of linguine
  • 300g shelled raw tiger prawns (keep the shells & heads)
  • 1 tbsp coconut oil
  • 100g kale, baby spinach, or any leftover greens
  • thumb size piece of ginger
  • 3 cloves of garlic
  • 1 tsp chilli flakes
  • 1/2 bunch basil leaves
  • 1x 400ml can coconut milk or cream
  • 2 limes
  • chopped peanuts

 

Method

Pre-heat your oven to 220C/425F/Gas Mark 7. Peel the prawns and place the shells and heads onto a baking tray to roast off for 8-10 minutes.

Heat a frying pan to a high heat. Rub steak with oil, season generously with just salt and pepper and cook to your liking. Rest on a plate until needed.

Cook linguine in salted boiling water for 7 mins, strain and keep until needed.

Roughly chop the garlic and ginger, heat a saucepan to medium heat and add the coconut oil, garlic, ginger and chilli flakes and cook off for 3-4 minutes without burning. To the saucepan add the roasted shells and heads scraping out any and all the juices from the baking tray. Add the coconut milk, bring to the boil and cook for 10 more minutes reducing by around a third and thickening the stock. 

Into a liquidiser add the kale and any greens then strain the coconut stock and shells through a fine sieve into a liquidiser. Discard the shells and heads. Blend well to a vibrant green, smooth sauce. Squeeze in the juice of half a lime and check for seasoning.

Return the stock to a clean pan, add the prawns, bring to the boil and cook gently for 2-3 minutes or until the prawns are cooked.

Add the linguine to the sauce and mix well pulling with tongs to evenly coat the pasta.

Transfer your pasta to a bowl and serve steak next to pasta on a board. Arrange lime wedges next to the steak and sprinkle pasta with chopped peanuts and red chilli flakes.     

 

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