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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: Sandwich

Snickerdoodle Ice Cream Sandwiches

Andy Bates

This is super easy and super sweet recipe!!!

For those of you not in the know (I wasn't ;-), a 'snickerdoodle' is a type of cookie from North America that's rolled in cinnamon sugar and has a cracked surface once baked.

It’s soft, sweet and very tasty.  Your kitchen will smell amazing, and all will be good with the world. again. 

Everything can be made in advance, and you don’t even need to churn the ice cream, just mix and pop into the freezer until needed and the cookie dough mix can be made in advance and baked fresh just before needed. 

Once baked, the cookies will keep well for 4­-5 days in sealed container.

Enjoy!


MY SNICKERDOODLE ICE CREAM SANDWICHES

andy-bates-snickerdoodle-ice-cream-sandwich

MY SNICKERDOODLE ICE CREAM SANDWICHES

Ingredients

For the snickerdoodle cookies:

  • 240g butter
  • 180g light brown sugar
  • 100g caster sugar
  • 1 egg (beaten)
  • 1 tsp vanilla paste
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp bicarb
  • 1⁄2 tsp cream of tartar/baking powder
  • 1⁄2 tsp salt
  • 300g flour
  • cinnamon sugar (50g caster sugar mixed with 1 tsp cinnamon)

For the ice cream:

  • 400ml double cream
  • 400g can condensed milk
  • 1 vanilla pod
  • 50g honeycomb
  • a handful of milk chocolate shavings

Method

To make the ice cream:

Slice the vanilla pod lengthways, scrape out the black seeds and place in a bowl. Add the cream and whisk until soft peaks form. Add the condensed milk to the cream and whisk again until combined. Break the honeycomb into chunks, gently fold into the ice cream mix.

Pour into a baking tray 30cmx20cm lined with greaseproof paper that gives the ice cream 1­-2 inches in depth/thickness.

Freeze until firm.

For the Snickerdoodles:

Melt the butter and add to a bowl. Whisk together the butter and sugars until well mixed.

Add the egg, vanilla paste and combine.

Add all remaining dry ingredients and combine to a soft paste.

Transfer to a bowl or container and refrigerate until firm (at least 1 hour or more and will keep for up to 4 days in the fridge).

Roll into 25g perfect balls and then roll in the cinnamon sugar to coat.

Place on a baking tray with ample space between and bake 10-­12 minutes at 170C, then allow to cool.

To assemble:

Cut the ice cream with a round cutter/mould the same size as the snickerdoodles.

Turn a snickerdoodle upside down, place the cut ice cream on top, place a second snickerdoodle facing up on top and gently press down to adhere or make 'a sandwich'.

Pop back into the freezer till needed and continue to make sandwiches.

To serve, roll half of the sandwich in chocolate shavings. 

Brioche and Seville Orange Marmalade Toasts with Chocolate Dipping Sauce

Andy Bates

From Viva España with Jose Pizarro and John Whaite on the 'Big Eat' on Food Network UK...

The idea of this dish comes from my love of churros and a grilled cheese sandwich I once had from a food truck in Florida. The orange marmalade and cream cheese work so well with the chocolate dipping sauce. Serve as an indulgent breakfast, dessert or even better as a late night snack.


My Brioche and Seville Orange Marmalade Toasts with Chocolate Dipping Sauce

andy-bates-brioche-and-orange-toastie

Ingredients

In the kitchen with Jose Pizarro!

In the kitchen with Jose Pizarro!

  • Brioche loaf
  • Seville orange marmalade
  • Cream cheese
  • 3 eggs
  • 1 teaspoon cinnamon
  • Butter for frying
  • Icing sugar for dusting
andy-bates-chocolate-dipping-sauce

For the Dipping Sauce:

  • 150g dark chocolate, broken into pieces
  • 2 – 3 tablespoons golden syrup

For the Caramelised Oranges:

  • 2 oranges, with the skin cut off and sliced
  • Caster sugar
  • 2-3 tablespoons orange liqueur

 

Method

Slice the brioche loaf and spread on a layer of marmalade on one slice and cream cheese on the other and then bring them together with the filling in the middle.

andy-bates-brioche-and-orange-toasts

Crack the eggs into a bowl and beat them. Dip the brioche sandwich into the egg mix to coat well.

Melt the butter in a frying pan. Add the brioche and fry on one side for 1-2 minutes until golden. Flip it over and cook it on the other side.

Remove it from the pan and slice it into halves.

For the caramelised oranges, make a dry caramel in a frying pan with the sugar by simply putting it on the heat until it melts.

Then add the slices of orange and caramelise on both sides. Add some orange liqueur to deglaze the pan and remove.

For the dipping sauce, gently melt the chocolate over a saucepan of simmering water, then stir through the golden syrup.

Dust the brioche with icing sugar and serve.

andy-bates-foodnetworkuk

Avocado and Smoked Bacon Sandwich with Bacon Jam

Andy Bates

This sandwich combines two of my favourite ingredients, BACON AND AVOCADO and makes for a perfect mouthful and an indulgent morning rescue after a big night out. For the most bacon-y goodness, don't clean the pan after frying the bacon and fry the sandwich in the same pan. 

For a lighter option, toast the bread with or without butter instead. 

And for the secret ingredient...  the bacon jam is a flawless addition to this sandwich and it's uses are endless. I say you make bit extra for yourself or as a gift this festive season. It keeps refrigerated for up to five days in a sealed container or can be preserved in jars and refrigerated. Enjoy!


My Avocado and Smoked Bacon Sandwich with Bacon Jam

andy-avocado-bacon-sandwich

Ingredients

(makes 1 sandwich)

  • slices thick-cut smoked bacon
  • ½ avocado
  • 50g butter
  • slices sourdough bread

For the bacon jam:

(makes approx. 400 grams of jam)

  • 500 grams smoked bacon, cut into 2 centimetre pieces
  • 1 onion diced
  • 1 cooking apple, grated
  • 2 garlic cloves, minced
  • 50g dark brown sugar
  • 1 tablespoon chilli flakes
  • 100ml coffee
  • 75ml white wine vinegar
  • 100ml maple syrup
  • Pinch of white pepper
  • Olive oil

Method

In a heavy-based saucepan cook the bacon in some olive oil until just starting to brown and crisp, remove from the pan and reserve.

Add the onion and sweat off for 5 minutes without colour. Add the rest of the ingredients and cook on a medium heat for an hour stirring regularly.

Add a touch of water if becoming too sticky. Allow to cool for 30 minutes then pulse in a food processor to a jam like texture.

For the toastie, grill the bacon to your liking, butter the bread on both sides of each slice.

Slice the avocado, layer one side of bread with the bacon then avocado, spread the jam on the remaining slice and bring together. In a frying pan on a medium heat, cook the sandwich on each side till golden brown.

Find my full episode of '12 Chefs of Christmas' HERE

Leicester Market | Nov. 16th

Andy Bates

6th Annual Winter Food Festival @ Leicester Market 

November 16, 2014The 6th Annual Winter Food Festival is right around the corner and the day is shaping up to be an excellent one!

WILL BE RETURNING TO DEMO A COUPLE OF HOLIDAY THEMED MEALS AFTER APPEARING AT THIS YEAR'S SUMMER FESTIVAL INCLUDING: LEFTOVER TURKEY AND SWEETCORN CHOWDER WITH STOVE TOP SCONES AND ONION, FENNEL AND CHEESE TATIN. IN ADDITION TO THE COOKING DEMO’S I WILL ALSO BE SERVING UP TASTY CUBAN SANDWICHES AT MY OWN STALL IN FRONT OF THE FOOD HALL.

FREE TO ATTEND AND WILL START AT 11AM TIL 5:30 PM. 

More Info -->

GET INVOLVED AND SHARE WITH FRIENDS > FB EVENT 

Bacon & Scallop Sandwich

Andy Bates

 

So, In honour of Bacon Day...

 

This is a sandwich I always make when I visit my folks. I first put it together on Christmas Day and now we always have it on special occasions whenever I'm visiting. If you've not tried this combo then you're definitely missing out. The smoked bacon works so well with the delicate taste of the scallops, nothing is needed apart from a lot of butter and the cooking juices from the pan.

 

ENJOY!


My Bacon & Scallop Sandwich

Ingredients

  • 6 rashers smoked streaky bacon
  • 6 scallops
  • A knob of butter
  • squeeze of 1/2 lemon
  • slices of brown bread

Method

In a frying pan, cook the streaky bacon until crisp. Once cooked to your liking, remove to a piece of kitchen towel.

In the same pan, cook the scallops in the bacon fat. Get the fat hot (but not too hot, it will spit) and place the scallops into the pan. Don't overcrowd the pan, or the scallops will steam rather than sear. Cook for two minutes, and then flip. Once flipped, add a small knob of butter and lemon juice to the pan. Cook for a further one to two minutes until the scallops are cooked through but still tender.

Take two slices of bread, brown or any other that you fancy, and build the sandwich with a layer of bacon, the warm scallops and some of the salty juices. Serve immediately.

The Club Sandwich - @British_Airways

Andy Bates

I used to make club sandwiches all the time when I worked in a pub in Kent in my early twenties. Done well, this can be an absolute gem, but done badly it can be bland. The most important thing is the care you put into making one.

My top tip would be to use the best quality of each ingredient – and make your own mayonnaise. Also, my twist would be basil mayonnaise and sliced avocado. The basil adds a welcome freshness to the mayo and the avocado will give a creamy texture to the sandwich. As an optional extra, I brush the bacon with maple syrup for extra sweetness – the fat from that with the lean poached chicken works perfectly.

Find the full article HERE 

andy-bates-club-sandwich

Ingredients

For the mayonnaise:

1 egg yolk

1 tsp Dijon mustard

Small handful of basil leaves

½ tsp garlic powder

150ml mild olive oil

Juice of half a lemon

Salt and pepper

 

For the sandwich:

3-4 slices of thick-cut, streaky, smoked bacon

1 tbsp maple syrup (optional)

2 slices of sourdough

Butter for spreading

1 poached chicken breast (skin removed)

Half an avocado, sliced

3 Little Gem lettuce leaves

2 slices beef tomato

Salted crisps to serve

Method

Make sure all the ingredients for the mayo are at room temperature, then combine the egg yolk, mustard, basil and garlic powder in a food processor and mix until they form a paste. With the processor still running, gently pour in the oil.

Once emulsified, add the lemon juice, salt and pepper. Mix again then refrigerate.

Grill the bacon to your liking, brushing with the maple syrup if desired, and return to the grill to crisp up a little.

Butter the bread on both sides, slice the chicken and lay it onto one of the pieces of bread. Next, add the bacon slices, avocado, lettuce and tomato, seasoning the avocado and tomato.

Spread the basil mayo onto the remaining slice of bread then close the sandwich together.

Put a knob of butter into a frying pan on a medium heat, then lay the sandwich in and cook for around three minutes until golden and crispy. Add another knob of butter and repeat with the other side.

Remove from the pan, slice in half and serve with salted crisps – enjoy!