FLOWER POT KITCHEN: PO - BOY IT'S ALL IN THE EATING...SCALLOP & PRAWN NEW ORLEANS SANDWICH WITH CAPER & CORNICHON MAYO TARTARE & CAPER SLAW

19 Apr 2012

PO - BOY IT'S ALL IN THE EATING...SCALLOP & PRAWN NEW ORLEANS SANDWICH WITH CAPER & CORNICHON MAYO TARTARE & CAPER SLAW

The history of this sandwich is a great history in the transport strikers of New Orleans in the early 1900's the patriot support of the public to the transport strikers, most community restaurant owners feed these strikers for free, the po-boy was originally named the poor-boy sandwich and it was know when you saw a striker you would say there goes a poor boy. A famous family restaurant feed hundreds of strikers for free every day with deep fried oysters in a french bread roll, this is a national heritage sandwich and has many variations, like this one using scallops and prawns.

INGREDIENTS
1 French stick
Butter
6 fresh scallops cleaned
6 fresh prawns
2 eggs beaten
1 cup plain flour
Salt & pepper
1 pinch cayenne pepper
Oil for frying

FOR THE COLESLAW
1/2 white cabbage sliced
1 onion fine sliced
1 carrot fine grated
6 tbsp mayo
2 tbsp milk
4 tbsp tartare mayo (see below)
1 dill sweet pickle sliced

TARTARE MAYO
3 egg yolks
2 tbsp cider vinegar
300ml rapeseed oil
110g capers chopped
150g gherkins chopped
1 small shallot fine diced
1 small bunch dill
2 tbsp parsley
Sliced dill gherkins for topping
1/2 lemon juiced

Pre heat the frying oil to 190 degrees ready to fry, place the beaten egg in a bowl & season, then season the flour, with salt, pepper & cayenne pepper, place in a bowl next to the egg. To make the tartare mayo place the egg yolks in a bowl and whisk, keep whisking and slowly drizzle in the rapeseed oil until thick & light, add the rest of the ingredients and season to taste if needed. Mix all the coleslaw ingredients together. Butter the french bread ready to fill, layer the bottom with the coleslaw and then dip the scallops and prawns in the beaten eggs and then into the seasoned flour and fry for 2 minutes, drain on paper roll and stuff into the french stick and top with more of the coleslaw, tartare mayo and dill pickles. Bite down with great gusto and enjoy...

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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.