FLOWER POT KITCHEN: BUTTER PAN FRIED PRAWN AND PORK STUFFED PANCAKES

12 May 2012

BUTTER PAN FRIED PRAWN AND PORK STUFFED PANCAKES

SUCH A FABULOUS TASTY STUFFED PANCAKE, ONE BITE AND

SUDDENLY YOU HAVE EATEN THREE!

INGREDIENTS

For the Dough

450g strong white flour

240ml water

4 tbsp vegetable oil

Sea salt & black pepper

FOR THE FILLING

300g minced pork fillet

150g raw prawns minced

2 tbsp fresh ginger grated

4 spring onions fine chopped

1 clove garlic grated

Handful chopped coriander

1 tsp harissa paste

1 tbsp kenjap soy sauce

1/2 lime juice

1 tsp ground szechuan pepper

Salt

THE DIPPING SAUCE

Kenjap soy sauce

Drizzle of sesame oil

Make the dough, this is so fast and simple just add all the ingredients together in a bowl and bring to a tight dough, knead for a couple of minutes until smooth and divide into eight balls, toss in flour, cover with a cloth and leave to rest while you make the filling.

Mince or finely chop the prawns add to the pork mince, add all the other ingredients and mix well.

Take one of the dough balls and roll into a circle approx 6" wide. Place a tablespoon of the meat mixture in the centre and fold over the edges into the centre. Pan fry in some butter and ooil, place the pancake sealed side face down and fry until golden on both sides. Serve warm with dipping sauce.

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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.