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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: Slaw

BBQ Beef Short Ribs with Pear, Walnut & Blue Cheese Slaw

Andy Bates

andy-bates-bbq-beef

British summertime is here! PANIC… Everyone BBQ!!!

That seems to be the supermarket's strategy year in year out in this country, it's like end of days every weekend in the aisles with bags of briquettes crammed in every available space and deals on sausages and chicken cuts.

I’ve said for some time now that although I like BBQs, I’ve always just preferred the idea of eating good food outside. The Italians do this right with ‘al fresco’ dining. For a while, I have romanticised of 8-course lunches on white linen tables with seafood, pasta, meats and wine to match. All spread over 4-5 hours in a meadow with friends and family on a hot sunny day. Although admittedly this probably comes from watching too many Godfathers and mafia themed films.

See I find the idea of burnt sausages, chicken cuts and over/under-cooked steaks and a potato salad a little dull to be honest.
However in the past 4-5 years this has all changed over here in Blighty. The continuing popularity of North American BBQing in street food and relaxed dining scene with many small businesses emerging across the UK shows just how serious we are about cooking over coals. And with events like Grillstock (meat, music & Mayhem!) being held throughout the country showcasing not only up and running business but also awards and competitions for amateurs and enthusiasts, BBQing has now been raised to another level. I was lucky enough be invited to be a judge at the Grillstock Manchester in the 'Chefs Choice’ category and over the weekend got to hang with traders, Dr. BBQ and drinking buddy Dr. SweetSmoke.

This is what I learnt, use the right equipment, use the best quality ingredients and don’t rush. The time and passion that goes into BBQ is what makes it so special with most recipes taking between 3-12 hours, low and slow (also giving lots of time to socialise ;) So with a weekend spent asking questions and happily being given answers (thank you guys). I’ve come back with a recipe that is simple but tastes great. I'm using beef short ribs that are for me the 'King of BBQ' meats and has such deep and meaty flavour. I’ve decided not ‘smoke’ them as I find it can be a little too overpowering and by marinating overnight with the dry rub I think it will add more than enough flavour. 

The slaw with the creamy blue cheese, sweet pear and crunch from the cabbage works perfectly with the dark, charcoaled ribs. I also served with homemade triple cooked chips making it a special feast. Sautéed new potatoes will work just as well if deep frying is a bit too much. Many thanks to Team Smokin' Penguin for the amazing rub, it packs so much flavour and really made the dish. Also Dr. Sweet Smoke (thanks, Al) for answering all my never ending questions.

Oh, as I got to explain my visions of ‘al fresco’ dining over a late beer or two with Dr. Sweet Smoke to which in a slight southern drawl he replied… “Andy, grow some balls and man up, boy. It's all about BBQ!" Indeed, it is :)

andy-bates-bbq-beef-ribs

serves 4

INGREDIENTS

FOR THE Beef Short ribs:

  • 4 large beef short ribs on the bone
  • 1 cup/large handful of smoking penguins beef rub or any other BBQ dry rub
  • 2/3 bottles of beer of your choice

FOR THE Pear, walnut & Blue Cheese Slaw:

  • 1/2 small head of white cabbage cored & thinly sliced
  • 1 pear, cored and julienned (skin on)
  • 1 banana shallot or red onion, thinly slicked
  • 1 handful of roughly chopped walnuts
  • 100g blue cheese
  • 2 tbsp mayonnaise
  • 4 tbsp soured cream
  • 2 tbsp cider/white wine vinegar
  • 2 tbsp chopped parsley
  • salt & pepper

Equipment 

  • BBQ (kamado ideal)
  • baking tray and wire rack (that fits into your bbq with lid on)
  • tongs
  • baster
  • large mixing bowls

METHOD

For the Beef Short Ribs: 

The night before place the ribs into a large bowl and scatter all over with the dry rub mixture, toss a few times to combine then individually wrap each rib tightly in clingfilm and refrigerate overnight.
*Don't be tempted to use olive oil as it creates an additional barrier and doesn't let the rub penetrate into the meat. 

andy-bates-bbq-beef-ribs
andy-bates-bbq-beef-ribs

The next day, before noon, if you want to be eating at a sensible time ;) Take the ribs out of the fridge and allow to come up to room temperature.

andy-bates-bbq-beef-ribs

Light your BBQ and allow the coals to come up to a high heat. Seal of the ribs, getting caramelisation and a deep brown colour all over. Remove from the grill and rest the ribs on a baking tray with the wire rack. 
Add heat defectors to the BBQ if applicable or push the coals to one side for lower temp cooking. Return the grills back and place lid back on. Using vents on top and bottom of BBQ ‘choke’ the airflow to reduce the cooking temperature to 125C or 250F.
Once the above temperature has been reached, remove the lid from the BBQ and place the baking tray with ribs on the grill. Pour the beer over and around the ribs leaving a gap between the beer and ribs on the baking tray (the steam from the beer will keep the ribs moist while cooking). Make sure not to submerge the ribs in beer and end up braising them.

andy-bates-bbq-beef-ribs

Return the lid and cook for around 5 hours, topping up with beer if necessary and basting every hour. After the 5 hours, cover the tray tightly with foil and cook for a further hour, this method giving the ribs an extra injection of moisture.

Remove the foil and cook for a further hour again without basting to create a delicious BBQ ‘bark’/crunchy crust and remember to rest for at least 20 minutes before serving.

Keep an eye on the temperature while cooking making sure you maintain low and slow.

andy-bates-bbq-beef-ribs

 

For the Pear, Walnut & Blue Cheese slaw:

In a small bowl mix, all the wet and dairy ingredients until well combined. Then in a large bowl combine the pear, cabbage, shallot, and parsley. Pour the wet mixture over and stir through to combine. Season with salt and pepper and top with a handful of chopped walnuts. 

Serve together on a large board with plenty of yummy beers.

*Remember timing is the key to food service. While the ribs are resting, this gives you time to clear down and mix the slaw. 

 

Southern-fried Chicken Liver Sliders with Chilli Slaw & Baconniase

Andy Bates

This recipe came about from my recent travels to Abu Dhabi while in a market looking for inspiration and ingredients for my scheduled cooking demos for the next few days. I had decided earlier to make coxinhas and so when getting the chicken for the coxinhas the butcher randomly asked me if I’d want some chicken livers too.

“Well, yes!” I said. And so I decided there and then that would be the hero of the dish. Next, I went through the spice section and picked up some dry spices and herbs, garlic, oregano, and paprika to name a few. I was starting to get an idea of what was coming up… 

After I headed to the bakery where an insanely good smell drew me towards some freshly baked potato buns, delicious, sweet, fluffy and perfect for a hand-held snack. Then to the fruit and veg section, red cabbage, white cabbage, some apples and then finally a few red chillis. 

I came up with southern-fried chicken livers, cabbage, chilli and apple slaw in a mini potato bun. Yep, North American inspired but born in the middle east. Out in the U.A.E., I made it with roasted garlic and chicken fat mayonnaise (since no pork is allowed). However, now back in England I’ve changed the mayonnaise to include an ingredient that was made to go with liver, BACON! Using strained smoked bacon fat and adding the rendered crispy lardons, I make baconnaise, check it out... 


My Southern-fried chicken liver sliders with chili slaw & baconnise 

andy-bates-southern-fried-chicken-liver-burger-chili-slaw

makes 8 sliders

INGREDIENTS

  • 400g chicken livers (for non-liver lovers, chicken filets will work as well)
  • 300ml of plain yogurt
  • 200g gram flour
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp dried thyme
  • 1 tbsp paprika
  • 1 tsp garlic salt
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 8 mini potato buns or mini brioche rolls

For the chilli slaw:

  • ¼ head cabbage, sliced thinly
  • ¼ head purple cabbage, sliced thinly
  • 1 banana shallot, sliced thinly
  • 1 whole chilli, halved lengthwise and thinly sliced (can use any chilli you like)
  • a bunch of coriander, roughly chopped
  • ¼ cup whole milk
  • ¼ cup mayonnaise
  • 1 tsp white vinegar
  • 1 tbsp sugar
  • ½ tsp salt

For the baconnaise:

  • 100-150g pancetta or smoked bacon lardons, diced
  • 150-200ml mild light olive oil
  • 2 egg yolks
  • juice of half a lemon
  • 1tsp dijon mustard
  • pepper

METHOD

First, the chicken livers will need to be marinaded. Mix, all of the dried spices together. Pour the yogurt into a large bowl and add 1 tbsp of the dried spice mixture and mix. Then add the chicken livers to the yogurt mixture and stir though. Cling film the bowl and refrigerate for 1 - 4 hours.

Add the remaining spices to the gram flour, mix and put to one side to use as your southern coating (Gram flour is gluten-free, and I prefer the taste over plain/self-raising flour). 

For the baconnaise: 
In a frying pan, heat a tbsp of olive oil and fry the bacon lardons until crispy. Strain the oil into a bowl and keep the crispy bacon separate. Allow the 'bacon oil' to cool slightly.

In a food processor, blitz the egg yolks and mustard until combined. Keep the food processor running and slowly pour in the bacon fat exactly like you would if you were making mayonnaise. When all 'bacon oil' is all used up, move on to olive oil and continue to pour until you have your desired mayonnaise consistency. You may not need to use all of the oil. Add the lemon juice and crispy bacon to the baconnaise, season with pepper and fold through. Keep to one side until needed (make in advance and will keep for up to three days in a sealed container in the fridge).

Strain the 'bacon oil' from the lardons.

Strain the 'bacon oil' from the lardons.

Blitz 2 egg yolks and 1 tsp mustard. 

Blitz 2 egg yolks and 1 tsp mustard. 

Slowly pour the oil to make your baconnaise. 

Slowly pour the oil to make your baconnaise. 

Almost there...

Almost there...

Add the crispy bacon lardons and juice of 1 lemon to complete your baconnaise. 

Add the crispy bacon lardons and juice of 1 lemon to complete your baconnaise. 

For the chili slaw:
In a bowl combine the cabbage, shallot, chili and coriander. In another bowl mix together all the remaining ingredients, the whole milk, mayonnaise, white vinegar, sugar, and salt. Pour over the cabbage salad and toss to combine. Clingfilm and place to one side until needed or in the fridge (can be made in advance and will keep for three days in a sealed container in the fridge. But I like to keep the dressing and salad separate until right before serving, as it keeps the salad crunchy and fresh).

Pre-heat a deep fat fryer to 180C.  Pour the seasoned flour into a tray, take the marinaded chicken livers from the bowl and individually place into the flour. With your hands press and pack the flour around each liver creating a coating. Carefully place the breaded chicken livers into the flyer basket and dip into the hot oil and fry for 1-2 minutes with a lid on.

andy-bates-chicken-liver-slider

ATTENTION: Liver can spit and pop when fried. Use a lid as a precaution to avoid any issues.  

Lastly, to assemble your burger (if you can get your hands on mini potato buns, DO IT!), cut in half and toast on a hot pan. On the bottom bun spread some baconnaise, then add the southern-fried chicken livers, followed by a heaped spoonful of the slaw and then top with the other half of the bun.