With World Cup fever soon to hit, chef Andy Bates heads to Brazil for his new series, Brazilian Street Feasts.
Already Andy has salivated over Gloria Gonzalez’s Uruguayan barbecued meat and chimichurri sandwiches – a favourite of Anthony Bourdain – at Ipanema’s famous Posto 9, learned how to make a caipirinha at a music stall in the back streets of Santa Teresa, and even danced samba on stage at the Sunday Feira das Yabas – a festival of music, dance and food lovingly masterminded by Afro-Brazilian women.
He’s a good sport, ready to embrace any mayhem, mishaps and marvels that come his way.
‘There’s no one specific dish that really sums up this country,’ says Andy. ‘But it’s the people and their passion that really stand out.’
Of course, there have been culinary ups and downs during filming; while Andy describes the lobster, caught fresh and served on a surfboard in Praia do Forte as ‘out of this world’, the prehistoric-looking Bodo fish he was offered in the Amazon tasted like ‘a mixture of mud and game’.
But Andy has found ample inspiration to create a collection of recipes, which he hopes viewers will try their hands at this summer.
‘I want people to have a go at some of these dishes in the kitchen, then sit back and enjoy the World Cup matches with mates,’ he says.
To get you in the moodfor Brazil 2014 try this deliciously simple match day dish, guaranteed to make your tastebuds Samba!
BEAN FRITTERS WITH PRAWN AND MANGO CEVICHE
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
1-2 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:
2tbsp dried shrimp
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
3-4tbsp plain flour
Vegetable oil for deep frying
Hot pepper sauce
1. Bring a large pan of salted water to the boil, add the prawns and blanch for one minute.
2. Drain prawns, roughly chop and combine with the remaining ceviche ingredients. Season to taste and refrigerate.
3. 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.
4. Tip mix 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 10-12 rough oval shapes.
5. Heat oil for deep frying to 160C and fry in batches for eight to 10 minutes until golden brown and crisp. Drain on kitchen paper and season with sea salt while still warm.
6. Split fritters open, stuff with the ceviche and serve with hot pepper sauce and lime wedges.