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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.

Filtering by Tag: Brazil

Feijoada

Andy Bates

Originally from Portugal, Caldo Verde, is a quick, no-fuss dish that has long been a family favourite because of its simple ingredients and delicious flavours. It is a cross between a soup and a stew as it includes large chunks of sausage and vegetables.


Serves 4

INGREDIENTS

  • 2 tablespoons mild olive oil
  • 600g smoked sausages, cut into large pieces
  • 2 banana shallots, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon white wine vinegar
  • 800g waxy potatoes (Charlotte or Anya) cut into quarters, lengthways
  • 500-600ml good chicken stock
  • 200g kale, washed, tough stems removed and cut into 1cm shreds
  • Salt and pepper

METHOD

Heat the oil in the casserole on a medium heat setting, add the sausages, seal and cook for 3-4 minutes until caramelised. Remove with a slotted spoon and set aside.

Add the shallots and garlic to the remaining oil in the casserole and fry gently for 5 minutes. Add the white wine vinegar and cook for a further minute.

Add the potatoes and cook for 5 minutes.

Return the sausages to the casserole, along with any resting juices and the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are cooked. Stir the potatoes to break up a little in the stew.

Finally, add the kale and cook for 5 minutes and season with salt and pepper to taste.


Cook's Notes

  • If preferred, use good quality pork sausages as an alternative to smoked.

  • If made one or two days in advance the flavours will intensify. Keep chilled until needed.

  • To keep the leaves a vibrant green, do not cook the kale for more than 5 minutes.

  • For a vegetarian alternative replace the sausage with a 400g can of white beans, such as cannellini, and use vegetable stock.

Brazilian Breakfast Cake

Andy Bates

Breakfast Brazilian-style involves fruit, cheese breads, tapioca, crêpes and lots of cake. Whereas we might enjoy a slice of sponge cake with an afternoon cup of tea, in Brazil they kick-start their day with sugary treats and a sweet, strong coffee.


andy-bates-brazilian-breakfast-cake

Serves 8-12

INGREDIENTS

  • 250ml whole milk
  • 397g tin sweetened condensed milk
  • 30g unsalted butter, softened
  • 3 eggs
  • 150g caster sugar
  • 250g plain flour
  • 3 teaspoons baking powder
  • Pinch of salt
  • 2 tablespoons desiccated coconut (optional)
  • 50g grated Parmesan cheese (optional)
  • Icing sugar for decoration

METHOD

Pre-heat oven to 180ºC / 160°C Fan / Gas Mark 4.

In a food processor or blender mix all the wet ingredients together (milk, condensed milk, butter and eggs).

Then add all the dry ingredients (sugar, flour, baking powder, salt, coconut and cheese) and blend for 30 seconds.

Transfer to a greased shallow casserole, or a baking dish, and bake for 50 to 55 minutes.

Allow the cake to cool, carefully remove from the casserole or baking dish, then decorate it with sieved icing sugar.


Cook's Notes

  • Do not open the oven when cooking as the mixture is like a batter and needs constant heat.
  • Do not worry if the cake cracks a little towards the end of baking.
  • Serve for breakfast alongside a bitter coffee, it really does work!
  • The coconut and Parmesan cheese are optional but add a little South American sweet and savoury seasoning to the dish.

Beef Flank with Brazil Nuts & Spinach Pesto

Andy Bates

beef_flank_with_brazil_nuts_spinach_pesto_vida_churrasco_le_creuset.1468902504.jpg

The Brazilians’ secret to a delicious grilled steak is marinating. The flavoured oil penetrates the flesh giving more flavour and helping to tenderise the meat. A great alternative to a BBQ, this recipe brings the flavours of the outdoors in and can be made with any cut of steak. Here we use beef flank which is tasty and economical.


Serves 4

INGREDIENTS

  • 1kg-1.2kg beef flank (Bavette)

For the marinade

  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon chilli flakes
  • Juice and zest of 1 lime
  • 150ml olive oil

For the pesto

  • I tablespoon olive oil
  • 1 banana shallot, finely chopped
  • 3 garlic cloves, crushed
  • 200g baby spinach
  • 150g feta cheese
  • 1 tablespoon chopped fresh basil
  • 125ml evaporated milk
  • 50g toasted Brazil nuts
  • Salt and pepper

INSTRUCTIONS


To marinate

Mix all the ingredients together and pour over the steak in a zip-top freezer bag. Seal and place in the fridge overnight.

For the pesto

Add the oil to the frying pan and heat on a low to medium setting. Gently fry the shallot and garlic for 5 minutes. Allow to cool.

Add all the pesto ingredients to a food processor including the fried shallot and garlic and blend to an even consistency. Season with salt and pepper, set aside.

To cook the steak

Remove the meat from the fridge an hour before cooking. Take out of the bag and dry on kitchen paper to remove any excess marinade.

Pre-heat the Grillit® on a medium heat setting. Test the temperature of the pan before adding the meat – see Cook’s notes - and when hot enough add the steak and cook for 3-4 minutes on each side (to cook medium rare - depending on thickness). Don’t be tempted to move the steak before this time; allow the surface to seal on the ribs of the pan. When it is cooked it will release easily.

Once cooked, remove the steak from the pan, put onto a warm plate or dish, cover loosely and rest for 10 minutes. This will ensure the meat is juicy as it will retain more moisture when carved.

To serve, slice the steak across the grain in thin slices and serve the pesto alongside.


Cook's Notes

  • To check if the Grillit® is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
  • For a more substantial meal, mix the pesto through pasta or even mashed potato.
  • Add a few large fresh prawns to the Grillit® for a couple minutes for a surf ‘n’ turf take on the recipe.

Moqueca Fish Stew

Andy Bates

Originating in the eastern state of Bahia, Moqueca has become a cornerstone of Brazilian cuisine. This fragrant fish stew is made with a mix of firm white fish and enriched with tomato purée and coconut oil.


Serves 4

INGREDIENTS

  • 1kg mixed firm white fish e.g. bass, cod, snapper; filleted, skin removed and cut into 2-3cm chunks
  • 8 large prawns, peeled (tails intact), deveined
  • Juice of 3 limes
  • Zest of 1 lime
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 large red chilli, halved and sliced
  • 1 red pepper, deseeded and thinly sliced
  • 1 yellow pepper, deseeded and thinly sliced
  • 5 garlic cloves, finely chopped
  • 2 tablespoons tomato purée
  • 1 tablespoon virgin coconut oil
  • 1 teaspoon shrimp paste
  • 500ml light chicken stock
  • 1 400ml tin coconut milk
  • 1 bay leaf

METHOD

Put the fish, prawns, lime juice, lime zest and a pinch of salt into a bowl. Mix well, cover and chill for 20 minutes to marinate.

Heat the olive oil in the casserole on a low to medium heat setting and gently fry the onion for 5 minutes until softened but not browned.

Add the chilli, peppers and garlic and cook for another 8-10 minutes. Add the tomato purée, coconut oil, shrimp paste and bay leaf and cook for a further 2-3 minutes.

Pour in the stock and coconut milk, bring to the boil then reduce the heat and simmer for 15-20 minutes.

Add the fish and prawns, put on the lid, turn off the heat and leave for 5 minutes.


Cook's Notes

  • Do not cook on too high a heat, or overcook, as the fish will become dry and the sauce may start to split.
  • Half a jar of potted shrimp or a fish stock cube or 1 tablespoon of miso paste can be used instead of shrimp paste if preferred.
  • Serve with rice garnished with lime wedges, chopped spring onions and chopped coriander.

Banana & Pineapple Meringue Pie

Andy Bates

Discovered in Rio de Janeiro, this is the perfect dessert for a large gathering. Containing tropical fruit and with a super-sweet taste, it captures the colourful flavours of Brazil perfectly.


Serves 4-6

INGREDIENTS


For the fruit and sauce

  • 250g caster sugar
  • 4 tablespoons cold water
  • 120ml double cream
  • 50g butter
  • 1 teaspoon sea salt
  • 2 ripe bananas cut into 2cm slices
  • ½ a ripe pineapple cut into 2cm cubes

For the custard

  • 2 egg yolks
  • 1 teaspoon vanilla paste or 1 fresh vanilla pod
  • 15g cornflour
  • 250ml whole milk
  • 200g tin sweet condensed milk

For the meringue

  • 4 egg whites
  • 200g golden caster sugar
  • 1 teaspoon cornflour
  • 50g desiccated coconut

 

METHOD


For the fruit and sauce

Pre-heat oven to 200ºC / Fan 180°C / Gas Mark 6

Pour the sugar into the casserole, add the water and stir. Heat gently on a low to medium heat until the sugar has dissolved.

Turn up the heat slightly and allow to bubble for 5 minutes until the mixture turns to caramel. Do not take off the heat or stir during this process.

Stir in the cream, butter and salt.

Place the fruit into the stoneware dish and pour the caramel over.


For the custard

Whisk the egg yolks, vanilla and cornflour together in the milk pan. Gradually whisk in the milk and condensed milk and bring to the boil, stirring constantly.

When the custard starts to thicken and boil, take off the heat and pour over the caramel. Leave to cool a little.


For the meringue

In a scrupulously clean and dry bowl whisk the egg whites until they double in size and stand in stiff peaks.

Mix the sugar and cornflour together and fold into the egg whites, a third at a time, until shiny and holding the stiff peaks, then fold in the coconut.

Spoon the meringue mix on top of the custard making peaks with each spoonful.

Put the dish in the oven and bake for 15-20 minutes or until golden on top. Turn off the oven and leave for 10 minutes. Serve warm.


Cook's Notes

  • As an alternative to making caramel, buy a tin of Dulce de Leche (boiled condensed milk) available from major supermarkets. Pour it into a bowl, loosen with two tablespoons of double cream and pour over the fruit.

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.

Caldo Verde - Shredded Kale & Smoked Sausage Stew

Andy Bates

Originally from Portugal, Caldo Verde, is a quick, no-fuss dish that has long been a family favourite because of its simple ingredients and delicious flavours. It is a cross between a soup and a stew as it includes large chunks of sausage and vegetables.


Serves 4

INGREDIENTS

  • 2 tablespoons mild olive oil
  • 600g smoked sausages, cut into large pieces
  • 2 banana shallots, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon white wine vinegar
  • 800g waxy potatoes (Charlotte or Anya) cut into quarters, lengthways
  • 500-600ml good chicken stock
  • 200g kale, washed, tough stems removed and cut into 1cm shreds
  • Salt and pepper

 

METHOD

Heat the oil in the casserole on a medium heat setting, add the sausages, seal and cook for 3-4 minutes until caramelised. Remove with a slotted spoon and set aside.

Add the shallots and garlic to the remaining oil in the casserole and fry gently for 5 minutes. Add the white wine vinegar and cook for a further minute.

Add the potatoes and cook for 5 minutes.

Return the sausages to the casserole, along with any resting juices and the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are cooked. Stir the potatoes to break up a little in the stew.

Finally, add the kale and cook for 5 minutes and season with salt and pepper to taste.


Cook's Notes

  • If preferred, use good quality pork sausages as an alternative to smoked.
  • If made one or two days in advance the flavours will intensify. Keep chilled until needed.
  • To keep the leaves a vibrant green, do not cook the kale for more than 5 minutes.
  • For a vegetarian alternative replace the sausage with a 400g can of white beans, such as cannellini, and use vegetable stock.

Grilled Butterflied Chicken & Coriander Rice

Andy Bates

A delicious alternative to classic roast chicken and shows how to cook simple, authentic Brazilian rice. The juices from the chicken will soak into the rice adding extra flavour. For an extra-succulent and moist result try brining the chicken before cooking (optional).


Serves 4

INGREDIENTS

  • 1-1.2kg whole chicken, butterflied

For the brine (optional)

  • 100g brown sugar
  • 100g coarse sea salt
  • 1 litre hot water
  • 1 small onion, chopped
  • 2 teaspoons chilli flakes
  • 2 teaspoons garlic powder
  • ½ teaspoon dried oregano
  • 150ml Cachaça
  • Juice and zest of 1
  • 1 teaspoon black peppercorns

For the rice

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 teaspoons garlic powder
  • 1 cup jasmine white rice
  • 2 cups boiling water
  • 1 teaspoon salt
  • Handful of fresh coriander, chopped

INSTRUCTIONS

To butterfly the chicken

Remove the backbone by placing the chicken breast-side down on a board and, using a very sharp knife or kitchen shears, cut along either side of the backbone, staying as close to the bone as possible.

Turn the chicken over. Use a tray or board and press down firmly to flatten the breastbone. Alternatively, ask your butcher to prepare the chicken for you.

To brine the chicken (optional)

In a large bowl big enough to submerge the chicken, mix the salt and sugar with the hot water until dissolved, then mix in all the remaining ingredients. Submerge the chicken, cover and chill for at least 4 hours or overnight.

To cook the chicken and rice

Pre-heat oven to 180ºC/ 160°C Fan / Gas Mark 4.

Remove the chicken from the brine (if applicable) and pat dry with kitchen paper and rub all over with olive oil. Discard the brine.

Heat the grill on a medium heat setting. Test the temperature of the pan – see Cook’s notes - and when hot enough place the chicken skin-side down pressing firmly to maximise contact with the grill. Cook for 12-15 minutes then carefully turn over, with tongs, skin-side up and cook again for a further 12-15 minutes.

Place the grill into the oven and cook for 15 minutes more. Remove and allow the chicken to rest on the grill for 20-30 minutes.

Meanwhile heat the olive oil in the casserole on a medium heat and fry the onion for 5 minutes, without colouring. Add the garlic powder and rice and cook for a further 2-3 minutes, stirring regularly to ensure sure the rice doesn’t stick to the bottom and all grains are coated in oil.

Add the water and salt and bring to the boil. Reduce the heat, put on the lid and simmer for 15-20 minutes until the rice is cooked. Remove from the heat and allow to rest for 5 minutes. Stir through the coriander and serve.


Cook's Notes

  • To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
  • To flatten the chicken weigh it down by placing a heavy pan wrapped in foil on it during cooking.
  • Rest the chicken for as long as possible to relax and tenderise the meat
  • Garnish the chicken with lime wedges and serve with a pot of hot pepper sauce.

Grilled Prawns & Crushed Avocado Toast

Andy Bates

This recipe makes a delicious starter for a dinner party or a show-stopping snack that really shows off the tropical flavours and vibrant colours of Brazil. Nearly all the preparation can be done a day in advance which will leave you more time to spend with your guests.


Serves 2

 

INGREDIENTS

  • 6 large tiger prawns, shells and heads on
  • 3 cloves of garlic, crushed
  • 1 red chilli, halved lengthways, deseeded and thinly sliced
  • Olive oil
  • Salt and black pepper

For the stock

  • 1 tablespoon olive oil
  • Prawn shells
  • 1 small onion, chopped
  • Thumb-sized piece fresh ginger, sliced
  • 200ml coconut milk
  • Light soy sauce
  • Fish sauce

For the salsa

  • Half a ripe mango, cut into ½cm dice
  • Half a red onion, finely chopped
  • 1 tablespoon fresh basil, chopped
  • 1 red chilli, finely chopped
  • Juice and zest of half a lime
  • 2 tablespoons olive oil.

For the crushed avocado

  • 1 ripe avocado
  • 1 tablespoon soured cream
  • 1 tablespoon fresh coriander, chopped
  • Juice and zest of half a lime
  • 2 slices of sourdough bread cut from a small oval loaf

 

METHOD

To prepare the prawns

Remove the shells and devein the prawns, keeping the heads on. Keep the shells to use in the stock.

Put the prawns, garlic, chilli and olive oil into a bowl, cover and marinate in the refrigerator until needed.

To make the stock

Heat the olive oil in the casserole on a low to medium heat, add the prawn shells, onion and ginger then fry gently for 5 minutes, stirring frequently.

Add the coconut milk, bring to the boil and reduce by a third, season with half a teaspoon of soy sauce, half a teaspoon of fish sauce and salt and black pepper.

Strain the stock into a container and discard the shells and vegetables.

Allow to chill and refrigerate until needed.

To make the salsa

In a bowl mix the mango, red onion, basil, chilli, lime juice and zest, 2 tablespoons of olive oil and season with salt and black pepper. Cover and refrigerate until needed.

To prepare the crushed avocado

Cut the avocado in half, remove the stone and then the flesh. Roughly chop the flesh, put in a bowl along with the soured cream, coriander and juice and zest of half a lime. Season with salt and pepper.

Place a layer of cling-film directly onto the avocado mixture, this will prevent the avocado from turning brown, and refrigerate until needed.

To cook and assemble

Remove all items from the fridge, gently heat the stock in a small saucepan.

Heat the grill on a medium heat setting; meanwhile brush the sourdough slices with a little olive oil. Test the temperature of the pan – see Cook’s notes - and when hot enough place the bread onto the grill and toast on both sides. Remove and spread one side of each slice with crushed avocado and place on a stoneware serving platter until needed.

Test the temperature of the grill again with a little water and, if hot enough, add the prawns and cook for 3 minutes on each side. For the final 30 seconds, turn down the heat and pour in the remaining marinade of chilli, garlic and olive oil.

Remove the pan from the heat. Carefully place three prawns on top of each slice of avocado toast and spoon over the pan juices.

Spoon the mango salsa around the toast, then drizzle with stock.

Serve with a hot water and lemon finger bowl.


Cook's Notes

  • To check if the grill is hot enough add a few drops of cold water to the hot surface. If it sizzles and the water evaporates almost immediately, it is hot enough and ready for use. If the water produces steam and has no sizzle, heat the pan for a little longer and repeat the test again.
  • You can peel the prawns and make the stock and salsa the day before and refrigerate until needed.
  • Take care not to burn the garlic when cooking or it will taste bitter.
  • Any leftover stock can be frozen for up to two months.

Chicken & Prawn Xim Xim

Andy Bates

 

Somewhere between a stew and a curry, with fragrant flavours, this dish is reminiscent of Thailand and Africa. The name Xim Xim means stew in some African dialects and almost certainly originates from the African continent. This dish is huge in flavour, packs a strong punch and is a real crowd-pleaser. Serve with boiled rice.

 


Serves 4-6

INGREDIENTS

  • 4 chicken thighs, cut into 2-3cm chunks
  • 3 cloves garlic, crushed
  • Juice and zest of 1 lime
  • 2 tablespoons olive oil
  • 2 onions, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • Thumb-sized piece fresh ginger, peeled and grated
  • 1 teaspoon turmeric
  • ½ cup roasted peanuts, ground
  • ½ cup of roasted cashews
  • 80-100g dried shrimps, ground in a food processor – see Cook’s notes
  • 2 teaspoons tomato purée
  • 600ml hot chicken stock
  • 200g king prawns, shells and heads removed and deveined
  • 50g creamed coconut, grated
  • Small bunch fresh coriander, chopped
  • 1 bunch spring onions, finely chopped

 

METHOD

In a bowl, combine the chicken, garlic, lime juice and zest, cover and allow to marinate in the refrigerator for 20 minutes.

Heat the olive oil in the non-stick frying pan on a low to medium heat. Cook the chicken until sealed all over and golden.

Add the onions and cook for around 5 minutes or until soft but not coloured.

Next add the chilli, ginger and turmeric and fry for a further 2 minutes.

Add the nuts, dried shrimps and tomato purée. Stir to combine then add the chicken stock. Cook for 20 minutes to a thick, stew-like consistency.

Finally, add the prawns and creamed coconut and cook for a further 3 minutes.

Garnish with the coriander and spring onions and serve with boiled rice.


Cook's Notes

  • Dried shrimps can be ordered online or bought from Asian supermarkets. Alternatively use 1 tablespoon shrimp paste or a few dashes of fish sauce.
  • Large, cooked prawns can be used instead of raw, if preferred.

Rice Pudding Cake with Rum & Raisin Apples

Andy Bates

Ingredients

  • 350ml whole milk
  • 350ml double cream
  • 2 large eggs
  • 1 vanilla pod, split and seeds scraped
  • Zest of 2 lemons, peeled into wide strips with a potato peeler
  • 50g light brown soft sugar
  • 100g Arborio risotto rice
  • Pinch salt
  • Knob unsalted butter
  • 250g dulce de leche
  • 3 dessert apples (Pink Lady or Cox)
  • 50g caster sugar
  • ½ teaspoon ground cinnamon
  • 25g unsalted butter
  • 50g raisins
  • 50ml spiced dark rum

Method

Preheat the oven to 180C, 350F or gas mark 4. Pour all of the ingredients, except the eggs and dulce de leche into a saucepan and bring to the boil.

Reduce the heat and simmer for 15 minutes, stirring constantly, until thickened. Take the pan off the heat and leave to cool for 10 minutes. Remove the vanilla pod and lemon zest then beat in the eggs.

Meanwhile grease a round cake tin with the butter, spread the dulce de leche over the base in an even layer then chill in the fridge until needed. Pour the cooled rice mixture over the top and even out the top with the back of a spoon.

andy-bates-rice-pudding-cake

Place on a baking tray and bake for 25 to 30 minutes until just set, with a slight wobble in the centre. Leave the cake to cool completely then transfer to the fridge and chill until ready to serve.

Just before serving, prepare the apples. Core the apples, cut into wedges and toss with the sugar and cinnamon. Heat the butter in a non-stick frying pan and when foaming add the apples.

Cook for 2 to 3 minutes, shaking the pan occasionally, until then apples are golden brown but still hold their shape. Add the raisins and rum and cook until most of the liquid has evaporated.

Remove from the heat and leave to cool slightly. Turn the rice pudding cake out onto a serving plate or board. Cut into thick slices and serve with the warm apples.

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.

Brazilian Steak and Chips

Andy Bates

andy-bates-brazilian-steak-chips

INGREDIENTS

  • 4 fillet steaks

FOR THE MARINADE:

  • 1 onion, peeled and roughly chopped
  • 1 green chilli, deseeded and roughly chopped
  • 3 cloves garlic, peeled
  • 75ml cachaça
  • 1 tablespoon olive oil
  • Zest of 1 lime

FOR THE ROAST GARLIC BUTTER:

  • 1 bulb garlic
  • 150g unsalted butter, softened
  • 2 anchovy fillets, drained and finely chopped
  • 1 tablespoon freshly grated horseradish
  • 1 bunch tarragon, leaved finely chopped

FOR THE SALSA:

  • Olive oil
  • 250 grams baby spinach, washed and dried
  • 1 banana shallot, peeled and finely chopped
  • 1 yellow pepper, deseeded and finely diced
  • 2 tomatoes, deseeded and finely chopped
  • 2 teaspoons white wine vinegar
  • Pinch sugar
  • Sea salt and black pepper

FOR THE CASSAVA CHIPS:

  • 1 kilogram cassava
  • Vegetable oil for deep frying

METHOD

Combine the ingredients for the marinade in a food processor and blitz until smooth. Pour over the steaks, toss to coat then cover with clingfilm and refrigerate for 3 to 4 hours or overnight if possible.

Preheat the oven to 160 degrees Celsius or 325 Fahrenheit. Drizzle the bulb of garlic with a little olive oil, wrap in foil and roast for 25 to 30 minutes until soft.

Squeeze the flesh from the garlic bulb and mix with the butter, anchovies, horseradish and tarragon. Season to taste then spoon onto a sheet of clingfilm. Roll into a sausage shape, wrap tightly and refrigerate until needed.

For the salsa, heat a little olive oil in a large frying pan or wok, add the spinach and cook for 20 to 30 seconds until wilted. Add the remaining ingredients, stir to combine then remove from the heat. Season to taste and set aside.

Bring a large pan of salted water to the boil. Peel the cassava, cut into chips then boil for 8 to 10 minutes until softened but still holding their shape. Drain thoroughly and leave to steam dry for a couple of minutes.

Heat a large, heavy based frying pan or griddle over a medium-high heat. Drizzle the steaks with a little oil and season with plenty of salt and pepper.

Cook for 2 to 3 minutes on each side (or until cooked to your liking) then transfer to a plate to rest for 5 minutes.

While the steaks are cooking heat the oil for deep frying to 180 degrees Celsius or 350 degrees Fahrenheit. Fry the chips in batches for 2 to 3 minutes until golden brown then drain on kitchen paper. Season with sea salt whilst still warm.

Serve the steaks with the chips, spinach salsa and slices of the garlic butter.

Oxtail and Watercress with Black Pudding Polenta

Andy Bates

andy-bates-oxtail-black-pudding-polenta

So I met back with my guide in Salvador, William. I have enjoyed uncovering another aspect to street food and tasting such ancient recipes rooted with religious influence. William asked me how adventurous I was with my street food. A bit wry, I accept, and I'm taken to another street food speciality of Salvador, the passarinha. Jussara is known to have one of the best stalls in town and is especially famous for her passarinha, which is beef spleen and entrails. William tells me that Jussara works on her mother's stall and has a lot to live up to as her mum is one of Salvador's queens of Candomble food. The stall has been in their family for 60 years, and their food regularly gets voted as best in the town. The process is really long because you need to take all the skin off the entrails, marinate the meat, season it and fry it in palm oil. 

Beef Spleen.

Beef Spleen.

Jussara's passarinha.

Jussara's passarinha.

Jussara & I

Jussara & I

This was my first time trying beef spleen, and I am hooked! And it's the use of offal that got me excited for this new dish. 


My Oxtail and Watercress with Black Pudding Polenta 

 

INGREDIENTS

  • 1 large onion, peeled and roughly chopped
  • 2 cloves garlic, peeled
  • Olive oil
  • Sea salt
  • 2kg oxtail, cut into thick slices
  • 250ml red wine
  • 500ml beef stock
  • 400g tin chopped tomatoes
  • 1 bay leaf
  • Dash of Worcestershire sauce
  • 2 large bunches watercress, roughly chopped
  • Small bunch chives, finely chopped
  • 3 tomatoes, peeled, deseeded and finely chopped

FOR THE GARNISH:

  • 600ml chicken stock
  • 150g quick-cook polenta
  • 50g unsalted butter
  • 50ml double cream
  • 200g morcilla or black pudding, cut into 1cm cubes

METHOD

Purée the onion and garlic in a food processor with a dash of olive oil and a good pinch of salt. Tip into a bowl with the oxtail and toss to coat. Cover and refrigerate overnight.

Heat a little olive oil in a large, heavy-based casserole over medium-high heat. Drain the oxtail, reserving the marinade, and wipe off any excess. Fry the oxtail in batches until golden brown all over then transfer to a plate with a slotted spoon. Deglaze the pan with the wine then add the stock, tinned tomatoes, bay leaf, Worcestershire sauce and reserved marinade. Bring to the boil and return the oxtail to the pan then reduce the heat to a simmer. Cover with a lid and cook gently for 3 hours until tender, topping up with a little more stock during cooking if necessary.

Carefully remove the oxtail from the pan with a slotted spoon then increase the heat and reduce the sauce for a few minutes until thickened. Add the watercress then return the oxtail to the pan. Reheat gently then season to taste.

Meanwhile make the polenta. Bring the stock to the boil in a saucepan then quickly whisk in the polenta (make sure you whisk continuously to prevent the polenta from turning lumpy). Turn the heat down and keep whisking for 2 minutes or until the polenta has thickened and starts to pull away from the sides of the pan. Remove from the heat, stir through the butter, cream and morcilla and season to taste.

Serve the oxtail with the polenta and garnish with chopped chives and tomato concasse.

Duck Feijoada

Andy Bates

I met Marlene Cruz, considered royalty at the Portela Samba School in Rio de Janeiro. She was the first queen of the school in the 1950's, and her speciality dish is feijoada that has been a favourite with the dancers at the school for years. She's got an incredible 60 carnivals under her belt.  

Marlene makes her feijoada monthly, and it includes 8kg of beans, ten kinds of meat served with kale, farofa, rice and oranges. It's a long process to make, her family all come together and start making it five days before the event, they cook together, drink beer and dance the samba. I like the sound of this dish.

Marlene invited me to her stall to try her legendary Feijoada. The taste is rich and very strong in taste. Over the many days of cooking, a big meaty stock with an earthy bean flavour has developed. Salty and smokey and being the heartiest of stews I have ever tasted. Served with kale and oranges, the latter making ease for digestion.


My Duck Feijoada 

andy-bates-duck-feijoada

INGREDIENTS

  • 500g black beans
  • 350g smoked pork belly sliced into large slices
  • 2 confit duck legs (from a jar)
  • 250g smoked sausage
  • 250g good quality pork sausages
  • 250g smoked bacon lardons
  • 2 onions, peeled and diced
  • 5 cloves of garlic, peeled and crushed
  • 2 bay leaves
  • Small bunch parsley, finely chopped
  • Buttered kale
  • 2 oranges, peeled and sliced

 

METHOD

Put the beans and pork belly into two separate bowls, cover with cold water and leave to soak overnight.

The next day, drain and rinse the beans and set aside. Drain the pork belly and pat dry on kitchen paper.

Heat a large, heavy-based casserole over a high heat and add a spoonful of the duck fat from the jar. Fry the pork belly for 2 to 3 minutes until golden brown all over. Remove from the pan with a slotted spoon and fry the remaining meat, in batches, until golden brown.

Cut the sausages into chunky slices. Add a little more fat to the pan then add the onions and fry for 5 minutes until soft and starting to caramelise. Add the garlic and bay leaves and fry for a further 2 minutes.

Add the beans, cover with boiling water and simmer for 45 minutes until the beans start to soften. Add the browned meat and duck, cover and cook for 1 hour until the beans are soft and the duck meat is falling off the bone.

Sprinkle with the chopped parsley and serve with the orange slices and some buttered kale.

Salt Cod and Potatoes

Andy Bates

In the streets of Manaus, Raphael took me to the Eduardo Ribeiro Fair and what a huge variety of local and unusual fish there was. Raphael took me to meet Wigson, who serves a really tasty street food dish made from the biggest freshwater fish in the world. Pirarucu, which is the Amazonian cod and can reach to six feet long and weigh up to 200 kilos. Wigson creates a street food dish called pirarucu com casaca that translates to 'cod in a coat'. The cod is salted and served with fried plantains, potatoes, eggs, onions, peppers, parsley, cassava flour, sweet potatoes and coconut milk. The salt cod is left to soak in water for several days to get all the salt off, and then is cooked and put on an oven tray as a base. All other ingredients are sprinkled on top, mixed and baked. Wigson sells around 50 portions a day. 

Wigson then tells me that the best bit of the fish to eat is the tongue. It is said to have medicinal qualities; when dried and combined with guarana bark, which is grated and mixed with water. It is given to kill intestinal worms, YUM ;)

It's the use of salted fish in that dish that intrigues me, and I'll be using that method in my very own dish.


My salt cod and potatoes 

andy-bates-salt-cod-potatoes

INGREDIENTS

  • 500g salt cod
  • 1 bay leaf
  • 1 litre milk
  • 2 litres chicken stock
  • 500 grams medium-sized waxy potatoes
  • Olive oil
  • 2 onions, peeled and thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 150g pitted good quality green olives
  • Small handful capers
  • 3 roasted red peppers (from a jar), sliced 1cm thick
  • Sea salt and black pepper
  • 3 soft boiled eggs, peeled and halved
  • Small bunch parsley, chopped

 

METHOD

Rinse the salt cod under running water for 10 minutes then place in a container and cover with cold water. Leave to soak overnight, changing the water 2 to 3 times throughout soaking.

The next day, drain the cod, place it in a saucepan with the bay leaf and cover with the milk. Bring to the boil, cook for 2 to 3 minutes then remove from the heat and leave to cool for 1 hour.

Drain and discard the bay leaf and flake the cod, discarding any bones. Meanwhile bring the chicken stock to the boil in a large pan, add the potatoes and simmer for 15 to 20 minutes until just soft.

Amazonian Cod. 

Amazonian Cod. 

Drain and leave to cool then peel and cut into 1cm thick slices. Preheat the oven to 200Cor 400F. Heat a little olive oil in a large, heavy-based pan, add the onions and garlic and cook for 5 minutes until soft.

Add the potatoes and fry for 3 to 4 minutes until golden. Add the red peppers, capers, olives then remove from the heat and carefully stir through the cod. Season to taste then spoon into a large baking dish.

Bake for 15 to 20 minutes then remove from the oven and serve topped with the soft boiled eggs and a sprinkle of chopped parsley.

Mango Tarte Tatin with Coconut & Peanut Brittle

Andy Bates

Salvador! The biggest and busiest city in the northeast of Brazil, Salvador is known for its architecture, history, music and mind-blowing gastronomy. The locals pride themselves on using regional produce and there's a huge variety of natural products to choose. I met Mariana, who's got a huge knowledge of the local produce, but she is actually from the south of Brazil. She says that when she arrived in Salvador, they introduced her to a completely different world. Where the variety of fresh produce is almost overwhelming, from palm oil to green tomatoes, there is a lot more choices. The variety of local products together with a strong African influence makes the food of Bahia utterly special. One of the ever present products is coconut and the Bahia state is the biggest consumer of coconut in all of Brazil. I was then taken to try Cocada - A sweet coconut snack made with condensed milk. The Brazilians like their treats sweet and everyone seems to have a sweet tooth!

The coconut and it's flavours have inspired this dessert and with the abundance of mango juice in Brasil I just had to incorporate their flavour into this dish. The crunchiness of the brittle works well with the soft mango and giving a real tropical kick to it too.


My Mango Tarte Tatin with coconut and peanut brittle 

andy-bates-mango-tarte-tatin

INGREDIENTS

FOR THE COCONUT BRITTLE:

  • 150g caster sugar
  • 50g salted peanuts, roughly chopped
  • 25g dessicated coconut

FOR THE MANGO TARTE TATIN:

  • 150g caster sugar
  • 50g unsalted butter
  • 2 mangos, peeled and cut into thick wedges
  • 1 sheet ready rolled puff pastry

METHOD

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Line a baking sheet with greaseproof paper or a silicone sheet. Pour the sugar into a heavy-based, non-stick frying pan and set over a medium heat. Gently tilt and swirl the pan (do not stir) until the sugar has melted and turns a deep caramel colour.

Add the peanuts and coconut and stir to combine. Pour the mixture into the lined tray and leave to cool. When cool, break into shards and set aside.

For the mango tart, unroll the pastry and cut out a circle the same diameter as the pan you’re going to use. Heat the sugar and butter in a 20cm non-stick frying pan until the sugar has melted and turned a deep caramel colour.

Remove from the heat and leave to cool slightly. Add the mango wedges and shake gently until they start to caramelise. Remove from the heat then lay the pastry over the top.

Bake for 20 minutes until the pastry in risen and golden. Leave to cool slightly then turn out onto a plate. Serve the mango tart topped with shards of the brittle.

My Brazilian Brunch

Andy Bates

My journey continued to Manaus, the largest amazonian state, where I met my guide, Raphael Lopes. At 23 years old, he is the youngest food hunter of the national food blogging movement. But his young age doesn't stop him being extremely decisive about what he does and doesn't like. He's a serious foodie and a strict critic. Raphael introduces me to Pedro Bezerra, he runs one of the busiest food stalls in Manaus' market and serves up to a whopping 500 Amazonian breakfasts every Sunday!  It includes coffee (of course!), tapioca pancakes filled with different fruits, cassava cake and x-caboquinho - the ultimate Amazonian sandwich with fried plantain, cheese and tucuma fruit (a native palm fruit). Pedro says that he has to stay ahead of the game as there are 28 competitors all located in the small market. The high demand is only a two-hour gap and he has the average preparation time down to 5 minutes and all seven of his team have perfected their specific technique.  He says they run as smoothly as a 'formula one pit stop team' ;) 

I certainly think that the Amazonian breakfast gives the British fry up a run for its money and that a fruity breakfast can be as delicious. I love all the options on the table and different dishes you can eat at once and it's given me a brilliant idea for my own Brazilian brunch. 


My Brazilian Brunch

INGREDIENTS

FOR THE PANCAKES:

  • 7 oz (200g) sour manioc starch
  • Pinch salt
  • 4.4 fl oz (125 ml) water
  • 7 oz (200g) gouda cheese, grated
  • 8 thin slices air-dried ham

FOR THE GUAVA FRENCH TOAST:

  • 1¾ oz (50g) caster sugar
  • 1 tsp ground cinnamon
  • 0.4 pt (250 ml) whole milk
  • 3 eggs
  • 1 vanilla pod
  • 2 tbsps icing sugar, plus extra for dusting
  • slices day-old brioche loaf
  • 5¾ oz (160g) guava paste, thinly sliced
  • 3½ oz (100g) curd cheese
  • 1¾ oz (50g) unsalted butter

METHOD

andy-bates-brazilian-brunch

For the pancakes pour the flour and salt into a large bowl then gradually sprinkle in the water, mixing with your fingertips as you go.

Rub the water and flour together until the mixture resembles very fine breadcrumbs then sieve into a clean bowl.

Heat a small, non-stick frying pan over medium-high heat and add 2 to 3 tablespoons of the mixture.

Use the back of a spoon to spread the mixture into an even layer then cook for 20 to 30 seconds until the pancake easily lifts from the side of the pan.

Turn the pancake, sprinkle over a little cheese and top with a slice of ham. Cook for 30 seconds then slide onto a board and either fold in half or roll up. Repeat with the remaining flour and filling.

For the French toast combine the caster sugar and cinnamon in a small bowl and set aside. whisk together the milk and eggs. Split the vanilla pod, scrape out the seeds and whisk into the mixture with the icing sugar.

Spread the curd cheese over half of the brioche slices and top other half with the guava paste and sandwich together.

Dip the brioche sandwiches into the egg mixture, making sure the liquid soaks into the bread. Heat a knob of butter in a large, non-stick frying pan and fry the bread slices for 2 minutes on each side until golden brown.

Transfer to a plate and dust with cinnamon sugar. Serve the pancakes and French toast with a fresh orange juice and black coffee.

Brazilian Beef Brisket & Coffee Pie

Andy Bates

Bruno and I roasting coffee

Bruno and I roasting coffee

Bruno and I enjoying a cup of his coffee

Bruno and I enjoying a cup of his coffee

Minas Gerais is the biggest producer of coffee in Brazil and Brazil handles a third of all the coffee in the world. To put it into perspective, out of every three cups of coffee produced worldwide, one of them is from Brazil. So I wanted to find out more and I was told there's a place where they passionately believe the preparation and consumption of coffee is an art - The Coffee Academy. I hadn't even gone inside yet and there was an amazing aroma of fresh coffee. I met Bruno Souza, the owner of this two-story coffee haven, where he creates, tastes and evaluates everything coffee! Bruno is a fourth generation of a coffee making family, he is a real character and exudes enthusiasm and information. That day, I roasted coffee for the first time.  To joke with Bruno, I asked him how much coffee he drinks through the day and he says that on an average about a litre and a half of brewed coffee and two or three espressos. Could you imagine yourself after that amount of coffee?

Bruno explains to me that coffee is not just for sweet dishes but also for savoury dishes, that was surprising to me. So I left with a bag of Bruno's coffee and used it to inspire me to create my very own savoury dish, CHECK IT OUT! 


My Brazilian Beef Brisket & Coffee Pie 

andy-bates-brazilian-beef-brisket-coffee-pie

INGREDIENTS

  • 2 tablespoons olive oil
  • 1.5 kilograms beef brisket, cut into large chunks
  • 75 grams plain flour
  • Sea salt and black pepper
  • 2 onions, peeled and finely sliced
  • 3 cloves garlic, peeled and crushed
  • 2 red peppers, deseeded and diced
  • 2 dried ancho chillies, soaked in boiling water until soft then roughly chopped
  • 400 millilitres dry white wine
  • 500 millilitres freshly brewed coffee
  • 2 x 400 millilitres cans black-eyed beans, drained and rinsed
  • Small bunch coriander, roughly chopped

FOR THE CASSAVA MASH:

  • 1 kilograms cassava, peeled and cut into chunks
  • 50 grams unsalted butter
  • 50 millilitres double cream
  • 100 grams mature cheddar cheese, grated

METHOD

Heat the oil in a large, heavy-based casserole. Toss the beef in seasoned flour and fry in batches until golden brown all over.

Add a little more oil to the pan then add the onions and fry for 5 minutes until softened. Add the garlic, peppers and ancho chilli and fry for a further 5 minutes. Add the wine, bring to the boil and cook for 5 minutes to burn off the alcohol.

Return the beef to the pan, pour over the coffee and bring to a simmer. Cover and cook for 2 hours, stirring occasionally. Stir through the chopped coriander and season to taste.

Meanwhile, boil the cassava in a large pan of salted boiling water for 20 minutes until soft. Drain thoroughly then mash with the butter and cream.

Spoon half of the mash into the bottom of a heatproof serving dish, top with the beef and spoon the sauce over the top.

Top the beef with the remaining mash, sprinkle with cheese and cook under a hot grill for 5 minutes until the cheese is golden and bubbling.

BBQ Pork Skewers with Grilled Cheese

Andy Bates

The people of Salvador love their grub on the go and so much that when it comes to Brazil's biggest sporting passion, FOOTBALL! Locals insist that FIFA allow certain dishes into the stadiums; football and street food, for me is a 'match' made in heaven. I was visiting the Itaipava Arena Fonte Nova, Salvador's Football stadium that holds 50,000 people and the host to many great events such as the 2014 World Cup and then the 2016 Olympics. Fans come in the masses hours before a match to enjoy the street food and outdoor parties. The pre-match atmosphere was simply amazing, and everyone is about enjoying themselves. I was told that the most popular street food is a meat BBQ. Much different than football food of the UK. 

Amongst the madness of the pre-match beers and singing, I queue up, or at least I think is a queue. And eventually get given a large stick of BBQ diced pork and beef dipped in forofa (toasted manioc flour) and a stick of cheese that's been dipped in a molasses sugar cane syrup and grilled. Beats a 'Wembley Burger' any day!

I use the Brazilian grilling technique in this recipe but go for a sweeter finish with a honey and mustard glaze on the pork.


andy-bates-bbq-pork-grilled-cheese

INGREDIENTS

  • 1 lb 5¼ oz (600g) boneless pork leg, cubed
  • Juice of 3 limes
  • 4 cloves garlic, peeled and crushed
  • 1 tsp crushed black pepper
  • ½ teaspoon hot smoked paprika
  • 2 tbsps olive oil
  • 3 tbsps runny honey
  • 1 tbsp whole grain mustard
  • Sea salt flakes
  • 2 blocks halloumi cheese

FOR THE SALAD:

  • 1 ripe honeydew melon, peeled, deseeded and cubed
  • 1 cucumber, peeled, deseeded and diced
  • 1 red chilli, deseeded and finely chopped
  • Small bunch mint, roughly chopped
  • Juice of 1 to 2 limes
  • Lime wedges, to serve

METHOD

Tip the pork into a large bowl, cover with the lime juice, garlic, pepper, paprika and oil and toss to combine. Cover and refrigerate for 2 to 3 hours. Meanwhile soak the bamboo skewers in a bowl of cold water.

Preheat a barbeque or griddle pan until hot. Combine the honey and mustard in a bowl and set aside. Thread the pork onto the skewers, sprinkle with salt and griddle for 2 to 3 minutes each side, brushing regularly with the honey-mustard glaze. Remove from the grill and set aside to rest. Cut the cheese in half lengthways to make four thick rectangles then thread onto bamboo skewers. Grill for 1 to 2 minutes on each side until golden brown and crisp.

Meanwhile combine the ingredients for the salad and season to taste. Serve the pork skewers with the grilled cheese, melon salad and lime wedges.