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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: Pineapple

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.

Pineapple, Prawn and Okra Salad

Andy Bates

Mariana guides me to a market in Salvador where you can find the best selection of raw ingredients, the Feira de Sao Joaquim. The market takes place every day in Salvador's lower city and was established in 1960. It is the biggest free market in Salvador boasting the best local products coming from all over the state. 

Mariana walks me thru the market and takes me to try a few of the most used ingredients in this region. I tried cashew fruit, the nut is actually above the fruit, you would never believe it was from the same plant. Okra called quiabo in Brazil, is used in some of the most traditional dishes and dried smoked shrimps are an absolute local delicacy. And lastly, palm oil is the base of many Bahian dishes and it is often used to fry or flavour stews, giving them their authentic orange colour.  

Well, there was certainly no shortage of inspiration in the market in Salvador and just being around this fantastic produce has inspired this dish - Pineapple, Prawn & Okra Salad. 


My Pineapple, Prawn and Okra Salad

andy-bates-pineapple-prawn-okra-salad

INGREDIENTS

  • 1 large pineapple
  • 100g bulgur wheat
  • 200ml hot chicken stock
  • olive oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 red chillies, deseeded and finely chopped
  • 125g okra, trimmed
  • 125ml dry white wine
  • Juice of 1 lime
  • Small bunch of parsley, finely chopped
  • Small bunch basil, finely chopped
  • Small bunch coriander, chopped
  • 150g raw tiger prawns shelled and deveined
  • Sea salt and black pepper
  • 50g parmesan cheese, finely grated

METHOD

Preheat your oven to 200C or 400F.

Cut the pineapple in half lengthways, cut out the core and discard. Scoop out most of the flesh, leaving some inside, then cut into small dice and drain off any excess juice.

Put the pineapple halves onto a baking tray, cut side up, and roast for 10 minutes until softened. Meanwhile bring the stock to the boil, pour over the bulgar wheat and cover with clingfilm.

Leave to stand for 15 minutes then remove the cling film and fluff the grains with a fork. While the bulgar wheat is soaking, heat a little olive oil in a saucepan, add the onion, garlic and chilli and sweat gently for 5 minutes until soft. Increase the heat, add the okra and cook for 2 minutes.

Add the wine, bring to the boil and cook for a further 2 to 3 minutes. Add the prawns, cook quickly until just pink then remove from the heat.

Stir in the pineapple, bulgar wheat, lime juice and herbs then divide the mixture between the pineapple halves. Sprinkle with parmesan cheese and place under a hot grill for 2 to 3 minutes until golden brown and bubbling.

Leave to cool for a minute before serving.