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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: Lamb

Lamb Pie & Broad Bean Mash

Andy Bates

On the brief for my cooking demonstration at the BBC Good Food Show Dubai, I was told to make sure the ingredients were accessible and had a middle eastern theme. So what better than to put a twist to on a great British classic with the addition of those middle eastern flavours. 

Pie and mash but instead of beef, let's use lamb and add cinnamon that everyone knows as a great culinary match. I am using rough puff as the lid, a versatile pastry that works with these big flavours. And by adding toasted pine nuts just before rolling the pastry on adds a welcoming crunchy texture to the pie.

Paired with a broad bean mash being sweet works well with the lamb and is a great alternative to classic potato mash. Garden peas will work just as well too.


andy-bates-lamb-pie
andy-bates-lamb-pie

MY LAMB PIE AND BROAD BEAN MASH

Serves 4

Ingredients

  • 750g minced lamb
  • 1 large onion finely chopped
  • 4 cloves of garlic crushed
  • 1 tbsp tomato puree 
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1 tsp ground coriander
  • 1 pinch ground nutmeg 
  • 1 tsp cinnamon
  • 2 tbsp olive oil
  • 500ml chicken stock
  • 30g toasted pine nuts
  • salt and pepper

For the pastry:

  • 200g plain flour
  • 125g cold butter cubed
  • pinch of salt
  • 1 egg yolk
  • dash of water
  • egg yolk for brushing

For the Broad Bean mash:

  • 1kg Podded Broad Beans
  • 1 Medium Potato peeled, cooked and mashed
  • 500ml milk
  • 25ml extra virgin olive oil
  • 50g grated Pparmesan
  • a handful of mint leaves, chopped
  • 50g feta
  • zest of 1 lemon

 

Method

For the pastry:

Sift the flour and salt into a bowl and add the butter, gently mix, and add the egg yolk and a dash of water.  Combine to a dough making sure there are butter lumps throughout. Wrap in clingfilm and chill.

For the Lamb:

In a saucepan, heat the oil till smoking and fry off the lamb in batches until browned and golden all over. Transfer with a slotted spoon to a plate.

To the pan, add the onions and garlic, lower the heat and sweat off for 5 minutes. Then, return the lamb to the pan. Add the spices and cook off for a further 5 minutes. Add the tomato puree and chicken stock, place the lid on and cook for 2 hours.

Remove the lid, turn up the heat and reduce by a 1⁄3 to thicken.

Season with salt & pepper, add the pine nuts and allow to cool.

To assemble:

Pre-heat oven to 180C.

Fill four individual pie dishes with the lamb filling.

Brush the rims of the pie dishes with egg yolk. Separate the pastry into four and roll into circles/ovals 10mm thick making sure they overlap each pie dish, top with a circle of pastry, seal and crimp the edges and trim around the sides of your dish to neaten if needed.

Brush the top of the pastry with egg yolk. Bake for about 25­-30 minutes till the pastry is golden brown. Cool for 5­-10 minutes before serving.

For the mash:

First, remove the outer shell of the beans.

In a saucepan, bring the milk to a boil and add the beans, cook for 3-­4 minutes. With a slotted spoon, transfer the beans to a food processor and puree.

Add the potato, parmesan, salt and pepper, mint and a little of the milk to loosen and quickly blitz to combine. Transfer to a bowl and garnish with the crumbled feta and a drizzle of olive oil.

BBQ Rump of Lamb with Cumin Rub

Andy Bates

Perfect if you do not have time to marinade, the dry rub quickly creates a 'crust' around the lamb whilst cooking, keeping in the moisture too.


andy-bates-bbq-lamb-cumin-rub

Ingredients

  • 2 lamb rump steaks
  • 3 tbsp olive oil

For the dry rub:

  • 2 tbsp toasted cumin seeds
  • 1 tbsp toasted coriander seeds
  • 1 tsp black peppercorns
  • 1/2 tsp sweet paprika
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 3 cloves minced garlic
  • Zest of 1 lemon
  • 1 tsp Maldon sea salt

 

 

Method

Toast the cumin seeds and coriander seeds. Crush in a pestle and mortar along with the peppercorns. Add the remaining ground spices and garlic.

Rub the lamb steaks with olive oil and roll in the spice mixture.

Place on the barbecue and cook for around 20-30 minutes or as long as desired.

Serve with my Almond Hummus for a perfect match. 

Shoulder of Lamb with Roasted Garlic & Almond dip

Andy Bates

This recipe is inspired by my dinner at Al Mallah Cafe in Al Ain, UAE and their ‘Lamb and Hummus’ plate. I’ve put my own twist by making an almond dip (never ever will I call it almond hummus again. Thank you Suzanne for correcting me ;) and cooking the lamb in a pressure cooker making this an ideal midweek meal or if you're short of time on the weekend.


My Shoulder of Lamb with Roasted Garlic and Almond dip

andy-bates-lamb-with-roasted-garlic-almond-dip

(serves 4)

INGREDIENTS

  • 1kg lamb shoulder 
  • 1 medium onion (finely chopped)

FOR THE RUB:

  • 2tsp ground cumin
  • 1tsp garlic powder
  • 1tsp ground coriander 
  • salt & pepper
  • 50ml olive oil 

FOR THE ROASTED GARLIC & ALMOND DIP:

  • 250g ground almonds
  • juice of 2 lemons 
  • half head of garlic 
  • 2 slices of white bread
  • 600ml olive oil
  • 300ml water

FOR THE GARNISH:

  • 1tbsp chopped mint
  • 1tbsp chopped parsley
  • zest of 2 lemons 
  • handful of tasted pine nuts
  • flatbread to serve

METHOD

Place the shoulder of lamb onto a board and stab all over with a knife.

Place all the ingredients for the 'rub' into a large bowl, mix together and then massage into the lamb, leaving the the lamb in the 'rub' bowl, cover with cling film until needed.

In the pressure cooker, add a tablespoon of olive oil and sauté the lamb all over until browned and take out of pressure cooker. Add the onions and a touch more oil if needed to the pressure cooker and sauté for 5 minutes. Add the chicken stock and bring to a boil (deglazing the bottom as you go) then return the lamb and any juices back into the pressure cooker.

Seal with a lid (change settings if electric) and cook for approximately an hour.

Place the garlic into a piece of foil (about the size of your hand) with a dash of olive oil, salt and pepper. Wrap together tightly and roast in a preheated oven (180C) for 30 minutes or until soft, sweet and golden.

andy-bates-lamb-roasted-garlic-almond-dip

Soak the 2 slices of white bread in a bowl of water for 1 minute, drain and add to a food processor with the lemon juice, ground almonds and 'squeezed' roasted garlic. Blend together and adjust consistency with water if too thick. When smooth, very slowly add olive oil (You are looking for a paste similar to hummus). Season with salt & pepper.

TO SERVE:

Allow lamb to rest for 10 minutes the transfer to a clean bowl and shred into bite size chunks, discarding any bones and excess fat. Whilst the lamb is resting, bring the cooking juices to the boil and reduce to intensify the flavour and thicken.

andy-bates-lamb-roasted-garlic-almond-dip

Onto a warm large plate or four individuals. Spread the almond dip on the bottom of the plate, scatter the lamb on top and ladle some cooking juices over. Mix the parsley, mint, lemon zest and pine nuts together and finally sprinkle all over and serve with warm flatbread. 

*If you do have the time and/or don't have a pressure cooker then the lamb will happily marinade overnight and then sealed off the next day in a pan before slow roasting for 3-4 hours (until falling off the bone) at 140C/275F. Lid on or covered in foil.

Lamb with Chimichurri Crust & Chorizo Potatoes

Andy Bates

andy-bates-lamb

Ipanema. A beach made famous by nostalgic croons by universal musicians and infamous politicians, is home to a local favourite: a thirty year old Uruguayan sandwich. While this perfect meat feast sandwich is incredibly appealing to Rio’s residents, it has garnered respect from the tourist’s as well.

Filming on Ipanema Beach

Ipanema has a direct translation to mean “bad, dangerous waters” and while the currents there may hold true, the sexiest beach in Rio De Janeiro/ the world remains one of the safest. If you take the locals lead, that is.

 

It was here I met with chef Gloria Gonzalez, at her sandwich stand in the well-known Posto 9. Ipanema beach separate by a series of posts, managed into different zones, each with their own unique atmosphere.

 

Her sandwiches, though, were enough to send my taste buds into their own unique terrain (of fire) and now, with my own recipe, I’ve discovered a way to not only send myself right back to Ipanema Beach to moments with Gloria, but also share the experience with you all:

 

Gloria, Flavia & I 

Gloria, Flavia & I 

Flavia & I (in the sun) 

Flavia & I (in the sun) 


My Lamb with Chimichurri Crust

Ingredients

  • 2 French-trimmed racks of lamb

For the crust:

  • Small bunch flat leaf parsley
  • Small bunch fresh oregano
  • 1 teaspoon capers
  • 1 teaspoon capers
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon chilli flakes
  • Handful dry white breadcrumbs (around 20 grams)
  • Sea salt and black pepper

For the potatoes:

  • 500g baby new potatoes, halved
  • 1 head of garlic, split into cloves
  • 150g mini chorizo cooking sausages, skinned and halved lengthways
  • Knob of unsalted butter

For the garnish:

  • Large bunch asparagus spears, trimmed
  • 1 tablespoon balsamic glaze
  • 2 tablespoons freshly grated Parmesan

Method

Combine all of the ingredients for the crust, except the breadcrumbs, in a food processor and blitz until smooth. Set aside 4 tablespoons of the sauce then add the breadcrumbs to the remainder. Drizzle the lamb with olive oil and season with salt and pepper. Heat a large frying pan over a high heat, add the lamb racks and sear for 3 to 4 minutes until golden brown all over. Remove from the pan and set aside to cool. Preheat the oven to 200°C.

Lay the lamb on a roasting tray and pack the crust mixture over the meat. Roast for 8 to 10 minutes then transfer to a warm plate to rest.

Meanwhile, parboil the potatoes in a large pan of salted boiling water for 5 minutes then drain thoroughly. Heat a little olive oil in a large sauté pan, add the potatoes and fry for 5 minutes until golden. Add the butter and garlic and cook for 2 to 3 minutes until the garlic has started to soften. Add the chorizo and cook for 7 to 8 minutes until the potatoes are cooked through and the chorizo is crisp.

Blanch the asparagus in a large pan of salted boiling water for 2 to 3 minutes then drain thoroughly. Drizzle with the balsamic glaze and a little olive oil and sprinkle with the Parmesan. Carve the lamb into the cutlets and serve with the potatoes, asparagus and reserved sauce.