FLOWER POT KITCHEN: SOOOO YUMMY IGUANA EGGS, JALAPENO'S STUFFED WITH CREAM CHEESE, TOSSED IN PANKO BREADCRUMBS AND FRIED GOLDEN CRISP

29 Mar 2012

SOOOO YUMMY IGUANA EGGS, JALAPENO'S STUFFED WITH CREAM CHEESE, TOSSED IN PANKO BREADCRUMBS AND FRIED GOLDEN CRISP

FABULOUS JALAPENO POPPERS aka IGUANA EGGS

HOMEMADE PANKO BREADCRUMBS

INGREDIENTS
10 Fresh jalapeno chillies
1 pot philly cream cheese
300g panko bread crumbs
300g seasoned flour
2 eggs beaten & seasoned
oil for deep frying

PREPARE THE DIPPING STATION
Take three oven dishes and place the beaten egg in one, seasoned flour in one and panko breadcrumbs in the last one, this is your dipping station ready to go.

MAKE THE PANKO BREADCRUMBS
Take some white bread and make melba toast, to do this you toast both sides and then slice in half, to give you two raw sides and re-toast the un-toasted sides, now leave to cool and then grate on a fine grater and pop in a pre-heated oven of 180 degrees that you turn off as you place in the breadcrumbs and leave in the oven to cool

Take the jalapeno chillies and slice in half, de-seed and stuff each half with cream cheese, dip in the egg mix and then into the flour and leave on a board to dry.

Take the flour coated jalapeno poppers and dip in the egg and then roll into the panko breadcrumbs and place on a rack to set, these are now ready to fry. Pre-heat your oil to 200 degrees and fry the poppers till light golden and crispy, serve immediately with a cool sour cream dip on the side.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.