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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: Cheese

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.

Welsh Rabbit

Andy Bates


andy-bates-welsh-rabbit

INGREDIENTS

  • 100g plain flour
  • 100g butter
  • 500ml Ale
  • 500g strong cheddar, grated
  • 4 tsp English mustard
  • 4 tbsp Worcestershire sauce
  • 2 egg yolks
  • Black pepper
  • sourdough bread, sliced 

 

METHOD

In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent it from burning.

Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste.

Mix in the mustard and Worcestershire sauce and season well with black pepper. Remove from heat, add egg yolk and mix.

Toast your bread slightly, then spread mixture on top covering the entire slice of bread and placed under a hot grill/broiler or salamander.

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.