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.

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.