Bean Fritters with Prawn and Mango Ceviche

My search for Brazil's best street food has brought me to it's first ever capital: Salvador de Bahia! 

Claudia's acaraje.

Salvador de Bahia is a city steeped in history and known as one the most spiritual places in Brazil being home to 365 Catholic churches, one for each day of the year. It's also one of the most significant locations for Candomble, a polytheistic religion. Candomble came to Brazil with the arrival of African slaves, and it's a popular religion in Salvador. Specific street foods go hand in hand with the faith as believers think it establishes a connection with the Candomble Gods, known as Orishas. This is so interesting and never thought I would find a religion linked to street food culture. William, my guide in Salvador took me to try acaraje, which is thought to be the oldest street food in Brazil from Claudia. Claudia is famous in these parts, the stall has been in her family for nearly 60 years and the square where she works from has been informally named after her grandmother, Dinha!

Claudia & I. 

So, what is acaraje? It is a bean fritter made of black-eyed peas fried in palm oil then filled with vatapa, a spicy paste made from shrimp, ground cashews, palm oil and a few other ingredients. It's then served with a salad called caruru, made out of green and red tomatoes, fried shrimps and homemade hot pepper sauce. 

William says that they are so popular that the whole of Salvador smells like palm oil because of it. 

Ararajes are a street snack so steeped in tradition, and I will stick with that principle for the fritter but giving the filling my very own fresh, modern twist. 

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INGREDIENTS

FOR THE CEVICHE:

• 250g raw tiger prawns, deveined
• 1 small red onion, peeled and finely chopped
• Juice of 2 limes
• 1 large mango, peeled, stoned and finely diced
• 1 to 2 red chillies, deseeded and finely chopped
• 1 ripe tomato, deseeded and finely chopped
• Small bunch coriander, finely chopped
• Sea salt and black pepper

FOR THE FRITTERS:

• 2 tablespoons dried prawn
• 1 onion, peeled and roughly chopped
• 1 clove garlic, peeled and crushed
• 2 x 400g cans black-eyed beans, drained
• 1 red chilli, deseeded and finely chopped
• 3 to 4 tablespoons plain flour
• Vegetable oil for deep frying

FOR THE GARNISH:

• Hot pepper sauce
• Lime wedges

METHOD

Bring a large pan of salted water to the boil, add the prawns and blanch for 1 minute. Drain the prawns, roughly chop and combine with the remaining ingredients to make your ceviche. Season to taste and refrigerate until needed. Cover the dried shrimp in boiling water and leave to soak for 15 minutes until softened. Drain, then blitz in a food processor with the onion, garlic and chilli until finely chopped. Add the beans, blitz until smooth and season to taste.

Tip into a bowl and gradually add flour until the mixture forms a stiff dough. Dip two spoons in a little oil and shape the mixture into 10 to 12 rough oval shapes. Heat the oil for deep frying to 160°C and fry in batches for 8 to 10 minutes until golden brown and crisp. Drain on kitchen paper and season with sea salt whilst still warm. Split the fritters open, stuff with the ceviche and serve with hot pepper sauce, lime wedges a cold beer.

Esfihas with Tuna Steak

Thirty years ago, Marco Maciel stepped onto the crowded beaches of Rio and introduced one of the oldest middle eastern snacks, the Esfihas. 

Today, after exposing this simple Middle-Eastern pleasure to an already enormous cultural center, Marco and his camel are still going strong. As competition loomed in the street food vendor ecosystem, Marco had to figure out a way to stand out.  Marco approached a Samba School where carnival floats are built and asked for help in the creation of a 6ft camel. The camel was given life, including specialised compartments for food and sauces, and is now the trademark that sets Mr. Maciel apart... making him Ipanema’s most colorful merchant!

And does it set him apart. His sales soar every day, providing some of the best and favourite Middle Eastern treats: the esfihas or pastry parcels, he can sell up to 1,000 a day!

Inspired by its exotic taste and the camel of course, I create my very own dough filled Middle Eastern creation.

Marco & I

Ipanema Beach

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My Esfihas with Tuna Steak 

INGREDIENTS

FOR THE DOUGH:

• 500g strong white strong flour, plus extra for dusting
• ½ teaspoon salt
• 7g sachet dried yeast
• 1 ½ teaspoon caster sugar
• 325ml lukewarm water
• 50g unsalted butter, softened
• Semolina flour for dusting
• 2 egg yolks
• 1 tablespoon olive oil

FOR THE FILLING:

• Olive oil
• 2 shallots, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• Pinch chilli flakes
• 2 tins peeled plum tomatoes
• 1 tablespoon tomato purée
• 1 teaspoon caster sugar
• 75g pitted Niçoise olives, roughly chopped
• Small bunch basil, leaves chopped
• Sea salt and black pepper
• 12 anchovies
• 200g feta cheese, crumbled
• 4 fresh tuna steaks, 175g each

METHOD

First make the dough. Tip the flour and salt into the bowl of a freestanding mixer with a dough hook fitted. Combine the water, yeast and sugar in a jug and stir until the sugar has dissolved. Set the motor running on a low speed and gradually pour the mixture into the flour. knead for 3 minutes then turn the speed up a setting and knead for a further 6 minutes. Once the dough is smooth and elastic, gradually add the soft butter and knead until incorporated. Transfer the dough to a lightly oiled bowl and dust the top with flour. Cover with a clean tea towel or a sheet of clingfilm and leave to rise in a warm place for 1 ½ hours until doubled in size.

Remove the tea towel and punch the dough once to knock the air out. Divide the dough into 12 balls then cover with a clean tea towel and set aside for 1 hour until doubled in size. While the dough is rising, make the sauce. Heat a little olive oil in a heavy-based pan, add the shallots and garlic and fry for 5 minutes until soft. Add the chilli flakes, tomatoes, tomato purée, sugar and olives and bring to a simmer. Cook gently for 25 to 30 minutes until thickened. Stir through the basil and season to taste. Set aside to cool.

Preheat the oven to 200°C. Dust the work surface with semolina flour and roll the dough out into small rounds, about 1 centimetre thick. Using your fingertips, press and turn the centre of each dough ball to create a rim around the edge (it should resemble a small, deep sided pizza).

Lay on baking sheets and leave plenty of space between each one as they will rise during cooking. Spoon a little sauce into the centre of each disc of dough then top each with and anchovy and a little feta cheese. Mix together the egg yolks and oil and brush over the edges of the dough.

Brazilian Steak and Chips

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INGREDIENTS

• 4 fillet steaks

FOR THE MARINADE:

• 1 onion, peeled and roughly chopped
• 1 green chilli, deseeded and roughly chopped
• 3 cloves garlic, peeled
• 75ml cachaça
• 1 tablespoon olive oil
• Zest of 1 lime

FOR THE ROAST GARLIC BUTTER:

• 1 bulb garlic
• 150g unsalted butter, softened
• 2 anchovy fillets, drained and finely chopped
• 1 tablespoon freshly grated horseradish
• 1 bunch tarragon, leaved finely chopped

FOR THE SALSA:

• Olive oil
• 250 grams baby spinach, washed and dried
• 1 banana shallot, peeled and finely chopped
• 1 yellow pepper, deseeded and finely diced
• 2 tomatoes, deseeded and finely chopped
• 2 teaspoons white wine vinegar
• Pinch sugar
• Sea salt and black pepper

FOR THE CASSAVA CHIPS:

• 1 kilogram cassava
• Vegetable oil for deep frying

METHOD

Combine the ingredients for the marinade in a food processor and blitz until smooth. Pour over the steaks, toss to coat then cover with clingfilm and refrigerate for 3 to 4 hours or overnight if possible.

Preheat the oven to 160 degrees Celsius or 325 Fahrenheit. Drizzle the bulb of garlic with a little olive oil, wrap in foil and roast for 25 to 30 minutes until soft.

Squeeze the flesh from the garlic bulb and mix with the butter, anchovies, horseradish and tarragon. Season to taste then spoon onto a sheet of clingfilm. Roll into a sausage shape, wrap tightly and refrigerate until needed.

For the salsa, heat a little olive oil in a large frying pan or wok, add the spinach and cook for 20 to 30 seconds until wilted. Add the remaining ingredients, stir to combine then remove from the heat. Season to taste and set aside.

Bring a large pan of salted water to the boil. Peel the cassava, cut into chips then boil for 8 to 10 minutes until softened but still holding their shape. Drain thoroughly and leave to steam dry for a couple of minutes.

Heat a large, heavy based frying pan or griddle over a medium-high heat. Drizzle the steaks with a little oil and season with plenty of salt and pepper.

Cook for 2 to 3 minutes on each side (or until cooked to your liking) then transfer to a plate to rest for 5 minutes.

While the steaks are cooking heat the oil for deep frying to 180 degrees Celsius or 350 degrees Fahrenheit. Fry the chips in batches for 2 to 3 minutes until golden brown then drain on kitchen paper. Season with sea salt whilst still warm.

Serve the steaks with the chips, spinach salsa and slices of the garlic butter.

Beef Jerky Salad

Back in Sao Paulo, My guide Flora wanted me try something South American, to be more specific from Bolivia. The Bolivian community is the fifth biggest ethnic group in Brazil, about 250,000 based in Sao Paulo. I was taken to Feira Rua Coimbra, which was started because a Bolivian lady began selling street food in the square and it became a real point of referral for the community, they then developed a need to set-up a proper fair. Rene Quisbert has been proudly selling his Bolivian fare since 2007, his speciality dishes are dried lama meat and peanut soup. I have to say that I was not familiar with Bolivian food. Rene made me stir-fried lama meat which is shredded and served with a boiled egg, potatoes, corn and peanut soup (which he served fries on top of... A first for me!)  I asked Rene why lama meat and why all the carbs? Lama meat? Because it is much leaner than beef and just as tasty and the carbs is due to the type of food that was traditionally served to workers in fields to sustain them through long working days,

Well, I have never seen or tasted street food quite like that, but the flavours do work and the combinations are like none other that I've tasted. The lama reminded me of dried beef jerky which I use in the next recipe for a spicy salad that would be ideal served for brunch.

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My Beef Jerky Salad 

Ingredients

• 3½ oz (100g) beef jerky
• 0.4 pt (250 ml) beef stock
• 1 red chilli, deseeded and finely chopped
• 1 clove garlic, peeled and crushed
• Thumb-sized piece root ginger, peeled and grated

For the dressing:

• 2 tbsps olive oil
• Juice of 1 lime
• 1 tsp Dijon mustard
• 1-2 tbsps reserved beef stock (from soaking beef jerky)
• Pinch caster sugar
• Sea salt and black pepper

For the crispy shallots:

• 4 banana shallots, peeled and finely sliced
• Vegetable oil for deep frying

For the salad:

• 1 cucumber, peeled, deseeded and cut into chunks
• 250 grams cherry tomatoes, halved
• 3 baby gem lettuce, leaves separated
• 250 grams French beans, trimmed and blanched
• Small bunch basil, roughly chopped
• Small bunch coriander, roughly chopped
• Small bunch mint, roughly chopped
• For serving:
• 4 eggs
• White wine vinegar
• Handful salted peanuts, crushed
• Lime wedges

Method

Put the beef jerky into a heatproof bowl and set aside.

Pour the stock into a small saucepan, add the chilli, garlic and bring to the boil. Pour the hot stock over the beef jerky, cover with clingfilm and leave to soak for 10 minutes until the beef jerky has softened.

Strain the beef and reserve the stock. Whisk together the ingredients for the dressing and set aside.

Tip the shallots into a small saucepan, cover with oil and set over a medium to high heat. As the oil gets hotter, the shallots will start to turn crisp and golden; at this point remove from the pan with a slotted spoon and drain on kitchen paper. Season with sea salt while still warm then set aside.

Meanwhile combine the beef and salad ingredients in a large bowl, toss with the dressing then tip into a large serving bowl.

Heat a large pan of water to simmering point and add the vinegar. Crack the eggs into the pan and poach gently for 4 to 5 minutes or until cooked to your liking. Remove from the pan and drain thoroughly.

Lay the poached eggs on top of the salad, scatter with the crispy shallots and crushed peanuts and serve with lime wedges.

Oxtail and Watercress with Black Pudding Polenta

So I met back with my guide in Salvador, William. I have enjoyed uncovering another aspect to street food and tasting such ancient recipes rooted with religious influence. William asked me how adventurous I was with my street food. A bit wry, I accept, and I'm taken to another street food speciality of Salvador, the passarinha. Jussara is known to have one of the best stalls in town and is especially famous for her passarinha, which is beef spleen and entrails. William tells me that Jussara works on her mother's stall and has a lot to live up to as her mum is one of Salvador's queens of Candomble food. The stall has been in their family for 60 years, and their food regularly gets voted as best in the town. The process is really long because you need to take all the skin off the entrails, marinate the meat, season it and fry it in palm oil. 

Beef Spleen.

Jussara's passarinha.

Jussara & I

This was my first time trying beef spleen, and I am hooked! And it's the use of offal that got me excited for this new dish. 

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My Oxtail and Watercress with Black Pudding Polenta 

 

INGREDIENTS

• 1 large onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• Olive oil
• Sea salt
• 2kg oxtail, cut into thick slices
• 250ml red wine
• 500ml beef stock
• 400g tin chopped tomatoes
• 1 bay leaf
• Dash of Worcestershire sauce
• 2 large bunches watercress, roughly chopped
• Small bunch chives, finely chopped
• 3 tomatoes, peeled, deseeded and finely chopped

FOR THE GARNISH:

• 600ml chicken stock
• 150g quick-cook polenta
• 50g unsalted butter
• 50ml double cream
• 200g morcilla or black pudding, cut into 1cm cubes

METHOD

Purée the onion and garlic in a food processor with a dash of olive oil and a good pinch of salt. Tip into a bowl with the oxtail and toss to coat. Cover and refrigerate overnight.

Heat a little olive oil in a large, heavy-based casserole over medium-high heat. Drain the oxtail, reserving the marinade, and wipe off any excess. Fry the oxtail in batches until golden brown all over then transfer to a plate with a slotted spoon. Deglaze the pan with the wine then add the stock, tinned tomatoes, bay leaf, Worcestershire sauce and reserved marinade. Bring to the boil and return the oxtail to the pan then reduce the heat to a simmer. Cover with a lid and cook gently for 3 hours until tender, topping up with a little more stock during cooking if necessary.

Carefully remove the oxtail from the pan with a slotted spoon then increase the heat and reduce the sauce for a few minutes until thickened. Add the watercress then return the oxtail to the pan. Reheat gently then season to taste.

Meanwhile make the polenta. Bring the stock to the boil in a saucepan then quickly whisk in the polenta (make sure you whisk continuously to prevent the polenta from turning lumpy). Turn the heat down and keep whisking for 2 minutes or until the polenta has thickened and starts to pull away from the sides of the pan. Remove from the heat, stir through the butter, cream and morcilla and season to taste.

Serve the oxtail with the polenta and garnish with chopped chives and tomato concasse.

Duck Feijoada

I met Marlene Cruz, considered royalty at the Portela Samba School in Rio de Janeiro. She was the first queen of the school in the 1950's, and her speciality dish is feijoada that has been a favourite with the dancers at the school for years. She's got an incredible 60 carnivals under her belt.  

Marlene makes her feijoada monthly, and it includes 8kg of beans, ten kinds of meat served with kale, farofa, rice and oranges. It's a long process to make, her family all come together and start making it five days before the event, they cook together, drink beer and dance the samba. I like the sound of this dish.

Marlene invited me to her stall to try her legendary Feijoada. The taste is rich and very strong in taste. Over the many days of cooking, a big meaty stock with an earthy bean flavour has developed. Salty and smokey and being the heartiest of stews I have ever tasted. Served with kale and oranges, the latter making ease for digestion.

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My Duck Feijoada 

INGREDIENTS

• 500g black beans
• 350g smoked pork belly sliced into large slices
• 2 confit duck legs (from a jar)
• 250g smoked sausage
• 250g good quality pork sausages
• 250g smoked bacon lardons
• 2 onions, peeled and diced
• 5 cloves of garlic, peeled and crushed
• 2 bay leaves
• Small bunch parsley, finely chopped
• Buttered kale
• 2 oranges, peeled and sliced

METHOD

Put the beans and pork belly into two separate bowls, cover with cold water and leave to soak overnight.

The next day, drain and rinse the beans and set aside. Drain the pork belly and pat dry on kitchen paper.

Heat a large, heavy-based casserole over a high heat and add a spoonful of the duck fat from the jar. Fry the pork belly for 2 to 3 minutes until golden brown all over. Remove from the pan with a slotted spoon and fry the remaining meat, in batches, until golden brown.

Cut the sausages into chunky slices. Add a little more fat to the pan then add the onions and fry for 5 minutes until soft and starting to caramelise. Add the garlic and bay leaves and fry for a further 2 minutes.

Add the beans, cover with boiling water and simmer for 45 minutes until the beans start to soften. Add the browned meat and duck, cover and cook for 1 hour until the beans are soft and the duck meat is falling off the bone.

Sprinkle with the chopped parsley and serve with the orange slices and some buttered kale.

Tacaca (Hot and Sour Soup)

My quest to find the best of Brazil's street food has brought me to the largest city in the state of Amazonas, Manaus. Manaus was in incredible place - an urban metropolis in the middle of a tropical jungle, that is now home to over two million people. It may be a modern city, but when it comes to the food, it retains a strong Amazonian flavour. This is where I met up with Alice Souza, a born and bred Manaus resident and an expert on the local cuisine. Alice is passionate about her hometown and it's home grown ingredients. And she knows where to find all the best street food and the many stories that go along with the recipes. I asked Alice... What is the local dish that best describes home to her? And she told me that every time she comes back from a holiday she needs to have a bowl of Tacaca, it's the only dish that makes her feel at home. Alice took me to met Rosa Melo who took over the running of Tacaca de Gisela in 2004. Her soup has gained national recognition and was awarded the best in town. So what exactly is Tacaca? Alice explains that it is the ultimate indigenous legacy in Brazil. It is a shrimp soup that has a very sharp, distinctive flavour, which you apparently either love or hate... and it was exactly that ;) 

I asked Rosa says that people always try to guess the secret to her seasoning but she says you need to love what you do... and leave the rest to the experts! She produces over 400 litres of soup a week and has had to build an industrial kitchen a few metres away to meet the demand. The soup is served in bowls called cuias. They are made from the skin of the cuiera fruit and served with amazonian chicory. And when I asked for a spoon, I was told you can't eat or drink it, but rather you have to sip it (regardless of the weather) and then use a little wooden stick to eat the chicory and shrimps. And apparently, the amazonian chicory makes your mouth or lips numb. 

Well, I am not going to be able to make anything that is quite like this, but I have got a dish that is kind of up the same street. 

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INGREDIENTS

FOR THE DUMPLINGS:

• 150 grams minced pork
• 150 grams raw tiger prawns, deveined and finely chopped
• 1 spring onion, finely chopped
• 2 teaspoons rice wine vinegar
• 2 teaspoons cornflour
• Sea salt and white pepper
• 24 wonton wrappers

FOR THE SOUP:

• 1.5 litres fresh chicken stock
• 2 red chillies, finely sliced
• Thumb-sized piece root ginger, sliced
• 2 cloves garlic, bashed
• 150 grams fresh shitake mushrooms, sliced
• 1 tablespoon cornflour, mixed with 1 tablespoon cold water
• 6 spring onions, finely sliced
• Small bunch coriander, roughly chopped
• Juice of 2 to 3 limes
• Light soy sauce

Salt Cod and Potatoes

In the streets of Manaus, Raphael took me to the Eduardo Ribeiro Fair and what a huge variety of local and unusual fish there was. Raphael took me to meet Wigson, who serves a really tasty street food dish made from the biggest freshwater fish in the world. Pirarucu, which is the Amazonian cod and can reach to six feet long and weigh up to 200 kilos. Wigson creates a street food dish called pirarucu com casaca that translates to 'cod in a coat'. The cod is salted and served with fried plantains, potatoes, eggs, onions, peppers, parsley, cassava flour, sweet potatoes and coconut milk. The salt cod is left to soak in water for several days to get all the salt off, and then is cooked and put on an oven tray as a base. All other ingredients are sprinkled on top, mixed and baked. Wigson sells around 50 portions a day. 

Wigson then tells me that the best bit of the fish to eat is the tongue. It is said to have medicinal qualities; when dried and combined with guarana bark, which is grated and mixed with water. It is given to kill intestinal worms, YUM ;)

It's the use of salted fish in that dish that intrigues me, and I'll be using that method in my very own dish.

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My salt cod and potatoes 

INGREDIENTS

• 500g salt cod
• 1 bay leaf
• 1 litre milk
• 2 litres chicken stock
• 500 grams medium-sized waxy potatoes
• Olive oil
• 2 onions, peeled and thinly sliced
• 2 cloves garlic, peeled and crushed
• 150g pitted good quality green olives
• Small handful capers
• 3 roasted red peppers (from a jar), sliced 1cm thick
• Sea salt and black pepper
• 3 soft boiled eggs, peeled and halved
• Small bunch parsley, chopped

METHOD

Rinse the salt cod under running water for 10 minutes then place in a container and cover with cold water. Leave to soak overnight, changing the water 2 to 3 times throughout soaking.

The next day, drain the cod, place it in a saucepan with the bay leaf and cover with the milk. Bring to the boil, cook for 2 to 3 minutes then remove from the heat and leave to cool for 1 hour.

Drain and discard the bay leaf and flake the cod, discarding any bones. Meanwhile bring the chicken stock to the boil in a large pan, add the potatoes and simmer for 15 to 20 minutes until just soft.

Amazonian Cod. 

Drain and leave to cool then peel and cut into 1cm thick slices. Preheat the oven to 200Cor 400F. Heat a little olive oil in a large, heavy-based pan, add the onions and garlic and cook for 5 minutes until soft.

Add the potatoes and fry for 3 to 4 minutes until golden. Add the red peppers, capers, olives then remove from the heat and carefully stir through the cod. Season to taste then spoon into a large baking dish.

Bake for 15 to 20 minutes then remove from the oven and serve topped with the soft boiled eggs and a sprinkle of chopped parsley.

Lamb with Chimichurri Crust & Chorizo Potatoes

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.

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 

Flavia & I (in the sun) 

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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.

Mango Tarte Tatin with Coconut & Peanut Brittle

Salvador! The biggest and busiest city in the northeast of Brazil, Salvador is known for its architecture, history, music and mind-blowing gastronomy. The locals pride themselves on using regional produce and there's a huge variety of natural products to choose. I met Mariana, who's got a huge knowledge of the local produce, but she is actually from the south of Brazil. She says that when she arrived in Salvador, they introduced her to a completely different world. Where the variety of fresh produce is almost overwhelming, from palm oil to green tomatoes, there is a lot more choices. The variety of local products together with a strong African influence makes the food of Bahia utterly special. One of the ever present products is coconut and the Bahia state is the biggest consumer of coconut in all of Brazil. I was then taken to try Cocada - A sweet coconut snack made with condensed milk. The Brazilians like their treats sweet and everyone seems to have a sweet tooth!

The coconut and it's flavours have inspired this dessert and with the abundance of mango juice in Brasil I just had to incorporate their flavour into this dish. The crunchiness of the brittle works well with the soft mango and giving a real tropical kick to it too.

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My Mango Tarte Tatin with coconut and peanut brittle 

INGREDIENTS

FOR THE COCONUT BRITTLE:

• 150g caster sugar
• 50g salted peanuts, roughly chopped
• 25g dessicated coconut

FOR THE MANGO TARTE TATIN:

• 150g caster sugar
• 50g unsalted butter
• 2 mangos, peeled and cut into thick wedges
• 1 sheet ready rolled puff pastry

METHOD

Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.

Line a baking sheet with greaseproof paper or a silicone sheet. Pour the sugar into a heavy-based, non-stick frying pan and set over a medium heat. Gently tilt and swirl the pan (do not stir) until the sugar has melted and turns a deep caramel colour.

Add the peanuts and coconut and stir to combine. Pour the mixture into the lined tray and leave to cool. When cool, break into shards and set aside.

For the mango tart, unroll the pastry and cut out a circle the same diameter as the pan you’re going to use. Heat the sugar and butter in a 20cm non-stick frying pan until the sugar has melted and turned a deep caramel colour.

Remove from the heat and leave to cool slightly. Add the mango wedges and shake gently until they start to caramelise. Remove from the heat then lay the pastry over the top.

Bake for 20 minutes until the pastry in risen and golden. Leave to cool slightly then turn out onto a plate. Serve the mango tart topped with shards of the brittle.

Pineapple, Prawn and Okra Salad

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. 

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My Pineapple, Prawn and 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.

My Brazilian Brunch

My journey continued to Manaus, the largest amazonian state, where I met my guide, Raphael Lopes. At 23 years old, he is the youngest food hunter of the national food blogging movement. But his young age doesn't stop him being extremely decisive about what he does and doesn't like. He's a serious foodie and a strict critic. Raphael introduces me to Pedro Bezerra, he runs one of the busiest food stalls in Manaus' market and serves up to a whopping 500 Amazonian breakfasts every Sunday!  It includes coffee (of course!), tapioca pancakes filled with different fruits, cassava cake and x-caboquinho - the ultimate Amazonian sandwich with fried plantain, cheese and tucuma fruit (a native palm fruit). Pedro says that he has to stay ahead of the game as there are 28 competitors all located in the small market. The high demand is only a two-hour gap and he has the average preparation time down to 5 minutes and all seven of his team have perfected their specific technique.  He says they run as smoothly as a 'formula one pit stop team' ;) 

I certainly think that the Amazonian breakfast gives the British fry up a run for its money and that a fruity breakfast can be as delicious. I love all the options on the table and different dishes you can eat at once and it's given me a brilliant idea for my own Brazilian brunch. 

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My Brazilian Brunch

INGREDIENTS

FOR THE PANCAKES:

• 7 oz (200g) sour manioc starch
• Pinch salt
• 4.4 fl oz (125 ml) water
• 7 oz (200g) gouda cheese, grated
• 8 thin slices air-dried ham

FOR THE GUAVA FRENCH TOAST:

• 1¾ oz (50g) caster sugar
• 1 tsp ground cinnamon
• 0.4 pt (250 ml) whole milk
• 3 eggs
• 1 vanilla pod
• 2 tbsps icing sugar, plus extra for dusting
• 8 slices day-old brioche loaf
• 5¾ oz (160g) guava paste, thinly sliced
• 3½ oz (100g) curd cheese
• 1¾ oz (50g) unsalted butter

METHOD

For the pancakes pour the flour and salt into a large bowl then gradually sprinkle in the water, mixing with your fingertips as you go.

Rub the water and flour together until the mixture resembles very fine breadcrumbs then sieve into a clean bowl.

Heat a small, non-stick frying pan over medium-high heat and add 2 to 3 tablespoons of the mixture.

Use the back of a spoon to spread the mixture into an even layer then cook for 20 to 30 seconds until the pancake easily lifts from the side of the pan.

Turn the pancake, sprinkle over a little cheese and top with a slice of ham. Cook for 30 seconds then slide onto a board and either fold in half or roll up. Repeat with the remaining flour and filling.

For the French toast combine the caster sugar and cinnamon in a small bowl and set aside. whisk together the milk and eggs. Split the vanilla pod, scrape out the seeds and whisk into the mixture with the icing sugar.

Spread the curd cheese over half of the brioche slices and top other half with the guava paste and sandwich together.

Dip the brioche sandwiches into the egg mixture, making sure the liquid soaks into the bread. Heat a knob of butter in a large, non-stick frying pan and fry the bread slices for 2 minutes on each side until golden brown.

Transfer to a plate and dust with cinnamon sugar. Serve the pancakes and French toast with a fresh orange juice and black coffee.

Brazilian Beef Brisket & Coffee Pie

Bruno and I roasting coffee

Bruno and I enjoying a cup of his coffee

Minas Gerais is the biggest producer of coffee in Brazil and Brazil handles a third of all the coffee in the world. To put it into perspective, out of every three cups of coffee produced worldwide, one of them is from Brazil. So I wanted to find out more and I was told there's a place where they passionately believe the preparation and consumption of coffee is an art - The Coffee Academy. I hadn't even gone inside yet and there was an amazing aroma of fresh coffee. I met Bruno Souza, the owner of this two-story coffee haven, where he creates, tastes and evaluates everything coffee! Bruno is a fourth generation of a coffee making family, he is a real character and exudes enthusiasm and information. That day, I roasted coffee for the first time.  To joke with Bruno, I asked him how much coffee he drinks through the day and he says that on an average about a litre and a half of brewed coffee and two or three espressos. Could you imagine yourself after that amount of coffee?

Bruno explains to me that coffee is not just for sweet dishes but also for savoury dishes, that was surprising to me. So I left with a bag of Bruno's coffee and used it to inspire me to create my very own savoury dish, CHECK IT OUT! 

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My Brazilian Beef Brisket & Coffee Pie 

INGREDIENTS

• 2 tablespoons olive oil
• 1.5 kilograms beef brisket, cut into large chunks
• 75 grams plain flour
• Sea salt and black pepper
• 2 onions, peeled and finely sliced
• 3 cloves garlic, peeled and crushed
• 2 red peppers, deseeded and diced
• 2 dried ancho chillies, soaked in boiling water until soft then roughly chopped
• 400 millilitres dry white wine
• 500 millilitres freshly brewed coffee
• 2 x 400 millilitres cans black-eyed beans, drained and rinsed
• Small bunch coriander, roughly chopped

FOR THE CASSAVA MASH:

• 1 kilograms cassava, peeled and cut into chunks
• 50 grams unsalted butter
• 50 millilitres double cream
• 100 grams mature cheddar cheese, grated

METHOD

Heat the oil in a large, heavy-based casserole. Toss the beef in seasoned flour and fry in batches until golden brown all over.

Add a little more oil to the pan then add the onions and fry for 5 minutes until softened. Add the garlic, peppers and ancho chilli and fry for a further 5 minutes. Add the wine, bring to the boil and cook for 5 minutes to burn off the alcohol.

Return the beef to the pan, pour over the coffee and bring to a simmer. Cover and cook for 2 hours, stirring occasionally. Stir through the chopped coriander and season to taste.

Meanwhile, boil the cassava in a large pan of salted boiling water for 20 minutes until soft. Drain thoroughly then mash with the butter and cream.

Spoon half of the mash into the bottom of a heatproof serving dish, top with the beef and spoon the sauce over the top.

Top the beef with the remaining mash, sprinkle with cheese and cook under a hot grill for 5 minutes until the cheese is golden and bubbling.

Hot Dog Quiche

São Paulo is an amazing place and my travels have taken me to a new urban market where I met with Daniela Narciso. Daniela is one of the masterminds behind 'Chefs on the Street' and 'Small Gastronomic Fair' two local events which are bridging the gap between gourmet cuisine and street food. Her goal is to change the perception of street food in São Paulo and it's working...

Daniela promised me some of the best street food in São Paulo. I was then introduced to Raphael, one of the 'hottest' names when it comes to gourmet food, but now he's taken his culinary talent to the streets and his specialty is his French Hot Dog. Now what makes Raphael's Hot Dog... um... French? His sausages are a mixture of the finest beef and pork, gruyere cheese, nothing processed and uses naturally fermented bread to resemble a baguette. 

Raphael & his French Hot Dog 

Sausage, bread and cheese: Good quality ingredients and keeping it simple is what makes great food and I am going to use just those ingredients for this inspired dish... My Hot Dog Quiche! 

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My Hot Dog Quiche 

Ingredients

• 1 large white bloomer loaf
• Olive oil
• 1 lb 1¾ oz (500g) banana shallots, peeled and halved lengthways
• 1 oz (25g) unsalted butter
• 2 tsps caster sugar
• 4 large hot dogs, cut into thick slices
• 3 large eggs
• 3 egg yolks
• 0.3 pt (150 ml) double cream
• 0.3 pt (150 ml) milk
• 2 tsps Dijon mustard
• Small bunch chives, finely chopped
• 3½ oz (100g) Gruyère cheese, grated
• Sea salt and black pepper

Method

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Cut the bloomer lengthways through the middle and remove the top. Hollow out the base of the loaf to make a shell then brush the inside with olive oil.

Bake for 10 minutes until crisp then leave to cool. Turn the oven down to 120 degrees Celsius or 250 degrees Fahrenheit. Melt the butter and sugar in a large, non-stick frying pan with a little oil and add the shallots, cut side down.

Fry for 5 minutes until golden then turn and fry for a further 2 to 3 minutes. Transfer to the oven for 15 minutes until soft.

Spoon the shallots into the bread shell then scatter the sliced hot dogs over the top. Whisk the eggs, egg yolks, cream, milk and mustard together until smooth then stir through the chives and half of the cheese.

Season with plenty of salt and pepper then pour over the hot dogs and shallots. Sprinkle over the remaining cheese then bake for 35 to 40 minutes until just set, but with a slight wobble in the centre.

Remove from the oven and leave to cool before slicing.

BBQ Pork Skewers with Grilled Cheese

The people of Salvador love their grub on the go and so much that when it comes to Brazil's biggest sporting passion, FOOTBALL! Locals insist that FIFA allow certain dishes into the stadiums; football and street food, for me is a 'match' made in heaven. I was visiting the Itaipava Arena Fonte Nova, Salvador's Football stadium that holds 50,000 people and the host to many great events such as the 2014 World Cup and then the 2016 Olympics. Fans come in the masses hours before a match to enjoy the street food and outdoor parties. The pre-match atmosphere was simply amazing, and everyone is about enjoying themselves. I was told that the most popular street food is a meat BBQ. Much different than football food of the UK. 

Amongst the madness of the pre-match beers and singing, I queue up, or at least I think is a queue. And eventually get given a large stick of BBQ diced pork and beef dipped in forofa (toasted manioc flour) and a stick of cheese that's been dipped in a molasses sugar cane syrup and grilled. Beats a 'Wembley Burger' any day!

I use the Brazilian grilling technique in this recipe but go for a sweeter finish with a honey and mustard glaze on the pork.

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INGREDIENTS

• 1 lb 5¼ oz (600g) boneless pork leg, cubed
• Juice of 3 limes
• 4 cloves garlic, peeled and crushed
• 1 tsp crushed black pepper
• ½ teaspoon hot smoked paprika
• 2 tbsps olive oil
• 3 tbsps runny honey
• 1 tbsp whole grain mustard
• Sea salt flakes
• 2 blocks halloumi cheese

FOR THE SALAD:

• 1 ripe honeydew melon, peeled, deseeded and cubed
• 1 cucumber, peeled, deseeded and diced
• 1 red chilli, deseeded and finely chopped
• Small bunch mint, roughly chopped
• Juice of 1 to 2 limes
• Lime wedges, to serve

METHOD

Tip the pork into a large bowl, cover with the lime juice, garlic, pepper, paprika and oil and toss to combine. Cover and refrigerate for 2 to 3 hours. Meanwhile soak the bamboo skewers in a bowl of cold water.

Preheat a barbeque or griddle pan until hot. Combine the honey and mustard in a bowl and set aside. Thread the pork onto the skewers, sprinkle with salt and griddle for 2 to 3 minutes each side, brushing regularly with the honey-mustard glaze. Remove from the grill and set aside to rest. Cut the cheese in half lengthways to make four thick rectangles then thread onto bamboo skewers. Grill for 1 to 2 minutes on each side until golden brown and crisp.

Meanwhile combine the ingredients for the salad and season to taste. Serve the pork skewers with the grilled cheese, melon salad and lime wedges.

Bacon & Scallop Sandwich

 

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!

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My Bacon & Scallop Sandwich

Ingredients

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

Gourmet Sausage Rolls

This is the ultimate street food snack, the Gourmet Sausage Roll, made with pork and prawns in an oyster sauce, served in a light puff pastry. 

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My Gourmet Sausage Rolls

Ingredients

• Olive oil
• 4 spring onions, finely chopped
• 2 cloves garlic, peeled and crushed
• 1 green chilli, deseeded and finely chopped
• Thumb-sized piece ginger, peeled and grated
• 7 oz (200g) raw prawns, deveined and roughly chopped
• 2 tsps cornflour
• 3½ oz (100g) minced pork
• 3½ oz (100g) pork sausage meat
• 1 tbsps oyster sauce
• 1 sheet ready-rolled puff pastry
• 2 egg yolks, beaten
• Sea salt flakes
• Chilli sauce
• Light soy sauce

Method

Heat a little oil in a frying pan, add the spring onions, garlic, chilli and ginger and cook gently for 5 minutes until softened. Tip into a bowl and leave to cool. Toss the prawns in the cornflour then combine with the cooled onion mixture, pork, sausage meat and oyster sauce.

Lay the pastry sheet out on a lightly floured surface. Roll the filling into a rough sausage shape and lay down one side of the pastry. Brush around the filling with a little beaten egg yolk then roll up into a large sausage roll. Trim the edges of the pastry then transfer to a tray, cover with clingfilm and refrigerate for 30 minutes until firm. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Cut the sausage roll into 4 then lay on a baking sheet, brush with egg yolk and sprinkle with a little salt. Bake for 20 to 25 minutes until golden brown and risen.

Leave to cool slightly then serve with chilli sauce and soy sauce.

Banana, Caramel & Hazelnut Baked Alaska

I continued my journey thru the Municipal Market of São Paulo where my guide Mauricio,  took me to try something sweet. 

Leonardo & his mum

Leonardo Chiappetta runs a family own emporium, the stall is very colourful and has over 2,500 ingredients at any given time. Leonardo has been coming to this market since he was 8 years old and started the business with his father, he feels that they are a small piece of history in the beautiful mix of the market. But Leonardo's favourite treat from his emporium has to be his Italian-style ice cream with a Brazilian twist. 

It was Leonardo's scrummy combination of ice cream, banana, caramel and nuts that give me the idea for this rather yummy and fun Baked Alaska. I also threw some rum into the mix which really works well in the banana ice cream.

Please try this recipe... it is a real WINNER!

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My Banana, Caramel & Hazelnut Baked Alaska

Andy shows you how to make this delicious showstopping ice cream pudding. Click here to subscribe for weekly videos: http://youtube.com/andybateschef?sub_confirmation=1 Find the full recipe here: http://www.foodnetwork.co.uk/video/banana-caramel-and-hazelnut-baked-alaska.html

Ingredients

For the ice cream:

• 100 grams caster sugar
• 4 large ripe bananas, roughly chopped
• Splash dark rum
• 400 millilitres double cream
• 1 tsp vanilla pod paste

For the sponge:

• 150 grams soft unsalted butter, plus extra for greasing
• 150 grams light muscovado sugar
• 2 eggs, beaten
• 60 grams ground almonds
• 120 grams self-raising flour, sifted
• ½ teaspoon baking powder
• 100 millilitres sour cream
• 1 tsp vanilla extract

For the hazelnut meringue:

• 75 grams toasted hazelnuts
• 200 grams caster sugar
• 4 large egg whites
• Pinch salt

For the topping:

• 75 grams dark chocolate, melted
• 50 grams toasted hazelnuts, roughly chopped

Method

First make the ice cream. Heat the sugar in a large, heavy-based frying pan until completely melted.

When the sugar starts to turn a light caramel colour, add the bananas and shake the pan gently to coat. Cook for two minutes until caramelised then remove from the heat and pour in the rum.

Leave to bubble for a minute then pour in the cream and vanilla. Stir to combine and scrape up any bits of caramel from the bottom of the pan then pour into a liquidiser and blend until smooth. Churn in an ice cream machine until set.

When set, spoon the ice cream into a 500ml bowl lined with cling film and return to the freezer. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and grease and line a 20cm loose-bottomed cake tin.

Cream the butter and sugar with electric beaters until pale and fluffy. Beat in the eggs, one at a time, then add the ground almonds and beat until smooth. Sift in the flour and baking powder and stir in gently, keeping as much air in the mixture as possible.

Fold in the sour cream and vanilla extract then spoon into the lined tin. Bake for 20 to 25 minutes until a skewer inserted into the middle of the cake comes out clean.

Transfer to a wire rack to cool. When the cake is cool, use a 500ml bowl (the same as used for moulding the ice cream) as a template to cut a disc from the centre of the cake.

Increase the oven temperature to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking tray with greaseproof paper and lay the sponge disc on top. Turn the ice cream out, lay on top of the sponge and return to the freezer whilst you make the meringue.

Put the hazelnuts and 2 tablespoons of the sugar into a food processor and blitz until fine. whisk the eggs whites with a pinch of salt to stiff peaks then gradually whisk in the sugar until stiff and glossy.

Fold in the ground hazelnuts, keeping as much air in the mixture as possible. Spread the meringue over the ice cream and sponge in an even layer, making sure there are no gaps or holes.

Bake for 10 minutes until crisp. Drizzle the baked Alaska with the melted chocolate, sprinkle with chopped hazelnuts and serve immediately.

Mortadella Pasty

I began my travels thru Brazil at the country’s most cosmopolitan city, São Paulo. São Paulo is the largest city in Brazil with a population of 20 million. Over the last two centuries, in search of a better future, São Paulo has seen the arrival of different cultures and the result has been an explosion of cuisines and ingredients. 

Mauricio & William 

Bar do Mane's Mortadella Sandwich

I was told the Municipal Market was the place to visit, with over 12,000 square meters, inside a majestic building, once military headquarters during the Revolution and now dedicated to food. I met up with Mauricio Schuartz and was taken to Bar do Mane to meet William Loureirothe, 4th generation head chef, and try his specialty, the Mortadella Sandwich. 

Mortadella is an Italian cured meat made of finely hashed or ground, heat-cured pork sausage with loads of spices. William’s dish wasn’t your standard sandwich; this Mortadella monster was packed with 400g of meat. I asked him, why so big? 

Williams' response was that in the 1970's customers complained that there was hardly any meat in their sandwiches. Finally, one day when a customer, unsatisfied, returned for more food, the shop owner retaliated by making him a sandwich with 400g of Mortadella! If the knowledge that most red-blooded humans are wild and serious about their meat had been widespread at all back in the 70’s as it is now, this still may have been the best business move or could’ve been the worst, easily. The fully packed, robust giant, otherwise known the Mortadella sandwich, attracted major attention from passing customers and by 1979 the sandwich had become famous, as it made headlines in newspapers. Now this sandwich is the star of their stall.

When I bit into the sandwich, I immediately noticed the difference from the usual Italian-style. Because of the availability of cattle in Brazil, the Bar do Mane variation is actually made from a mixture of pork and beef. 

This was a beast of sandwiches! The biggest sandwich I had ever seen! What Brazilians have done is taken a classic Italian ham sandwich and given it their own twist... And I’ve got a great idea to bend this big baby into my own!

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My Mortadella Pasty

Inspired by an immense Mortadella sandwich he tried in Sao Paulo, Andy fills a pasty with pork belly, mortadella and cheese. Watch Andy Bates' Brazilian Street Feasts every weeknight at 8pm on Food Network Sky 262, Freeview 41, Freesat 403 and Virgin 287.

Ingredients

For the filling:

• 500 grams leftover pork belly, cut into two rectangles
• 2 thick slices mature cheddar cheese
• 8 slices Mortadella ham
• 2 tbsps American mustard

For the pastry:

• 200 grams cold unsalted butter, cubed
• 300 grams plain flour, plus extra for dusting
• 2 egg yolks

Method

First make the pastry. Combine the flour and butter in a bowl and add enough cold water to bring the mixture together to form a rough dough.

Turn the pastry out onto a lightly floured surface and knead gently to form a rough ball. Flatten slightly then wrap in cling film and chill for one hour.

Roll the dough out to the thickness of a pound coin and cut out two 20cm discs. Lay a piece of pork on one edge of a pastry disc, cover with a piece of cheese then top with the ham.

Spoon some mustard over the top then repeat with the other pastry disc and filling.

Brush the edge of the pastry with egg yolk then fold over to seal. Pinch and fold the edges to crimp then transfer to a baking tray. Brush with egg yolk then chill for 30 minutes until firm.

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and bake for 50 to 60 minutes until golden brown and crisp. Leave to rest for 10 minutes before serving.

The Club Sandwich - @British_Airways

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 

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!