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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: Le Creuset

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.