Street Food – American Style!

Andy Bates (AKA Pie Man) is renowned for his hearty, traditional British street food which he sells from his stall at Whitecross Street Market in London.

Following a successful first series of Andy Bates Street Feasts on Food Network in 2011 he has also now become a leading authority on street food, and his new series, Andy Bates American Street Feasts, follows Andy on a street food odyssey across the U.S. visiting the most vibrant food destinations and discovering the stories behind the recipes.

 

 

The 15 episodes in this new series, on-air weekdays on Food Network, see Andy meeting entrepreneurs and customers from some of the most developed and diverse street food scenes across the US of A, from New York and Philadelphia to New Orleans, San Francisco and Portland to name a few – sampling the best in classic hot dogs, ultimate burgers, mouth-watering ceviche and southern fried quail.

Each show comprises of Andy meeting the passionate people responsible for giving street food its evolving reputation and he tries his hand at making and then sampling their specialties.  He brings those inspirations back to the U.K. to create his own recipes influenced by what he’s seen on the road. Recipes featured in the series range from Louisiana crawfish balls and Jambalaya to braised pork belly and Waldorf salad in a pretzel wrap and apple shortbread pie with honeycomb for those with a sweeter tooth.

Fans of the show can visit Andy’s collection page on Food Network’s website where all of Andy Bates’ content is showcased: Catch up on his episodes, find his featured recipes and browse a cool interactive ‘Stweet Food Map’ which shows where to get the best street food in the UK.  Users can also submit their suggestions for who they think should feature on the map, helping it to develop into a reference point for anyone looking to sample some of the great street food available right here in the UK. All they need to do is tweet or Instagram a picture of their street food along with where they got it and include the #StreetFeastsUSA tag. It will then pop up on the map for all to see.

Andy Bates American Street Feasts is aired every weekday at 12.30pm and 6.30pm on Food Network (Sky 262, Freeview 48 and freesat 403)

Check out the Andy Bates American Street Feasts collection here: http://www.foodnetwork.co.uk/recipes/andy-bates.html

 

 

Recipe for Vegetarian Scotch Eggs

Serves 8
Preparation 20 minutes
Cooking time 10 minutes
 
4 large free range eggs
1 x 400g can chickpeas
1 x 400g can red kidney beans
1 x 400g can white cannellini beans
1 tbsp fresh coriander
1 tsp ginger
1 tsp chilli
Salt and freshly ground black pepper
125g plain flour, seasoned with salt and freshly ground black pepper
2 free range eggs, beaten
400g white breadcrumbs
Vegetable oil, for deep frying

Method

Place the eggs, still in their shells, in a pan of boiling water, simmer for 6 minutes. Drain and cool the eggs under cold running water, then peel.

For the filling, drain the canned beans and chickpeas, and rinse thoroughly in cold water. Mash them together, creating a coarse mix. Add the coriander, ginger, chilli and seasoning and mix.

Divide into four 100g portions and flatten each out on a piece of clingfilm, into ovals about 12.5cm long and 7.5cm at its widest point.

Place each egg onto bean mix oval, then pick the cling film square up by its corners, and use it to wrap the mix around each egg. Make sure the coating is smooth and completely covers the egg.

Prepare a crumbing station by adding flour to a wide bowl. In another bowl, combine the beaten eggs with milk. Put the breadcrumbs on a large plate.

Roll each one first in the flour, then in the beaten egg, making sure it is completely coated. Then roll in the breadcrumbs to completely cover. Repeat the process excluding flour to double-coat.

Heat the oil in a deep fryer to 180⁰C. Carefully place each Scotch egg into the hot oil and deep-fry for 7-8 minutes until golden and crisp.

Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

Allow to rest for 5 minutes before serving.

 

 

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