I was really lucky to get a invite to a blogger event in London to launch Andy Bates’ new series American Street Feasts.
Me and 6 other bloggers, including Robbie and Tickle from Things we’ve eaten and one of my blogging heroes, Chris Pople from Cheese n biscuits, London is cool, and Louise from WTF do I eat tonight. The first part of the morning was Andy showing us how to make vegetarian scotch eggs using perfectly cooked eggs blended with a “paste” of various types of beans flavoured with ginger, chilli and coriander. By not overblending, the beans maintain a good bite and the herbs and spices give it a much needed boost! He also showed us how to make a po boy, a Louisiana dish which Andy gave his own special twist. Traditionally it’s a sandwich containing deep fried seafood (usually oysters or prawns) with salad, pickles and mayo. Ours was a prawn patty with salad greens, celeriac remoulade, toasted cashews and a parmesan crisp.
Then it was our turn to getting hands-on. I team up with Robbie and Tickle and made a super-awesome-mega-team to take on the might of the opposing team. We got the po boy and made it successfully with Andy’s help along the way. And it was out onto the street to get passers-by to taste it. It was mostly positive feedback – especially some crazy foreign lady who came up to it. If love for the po boy was proportional to the amount she got on her face then she really did love it!
Andy was a genuinely great guy who’s clearly very passionate about the food he and others serves. He tasted his way across the USA and has brought us his great new programme on Food Network. Find out more on the Andy Bates American Street Feasts page on Food Network. Oh, and here’s a little video featuring me and the other lovely blogging peeps!
You can watch Andy Bates American Street Feasts on Food Network weekdays 12:30pm and 6:30pm, Freeview 48, Sky 262, freesat 403.
Check out the recipes from Andy below…I’m off to make a po boy
Vegetarian Scotch Eggs
- 4 large free range eggs
- 400g can chickpeas
- 400g can red kidney beans
- 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
- 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
- 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
- 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
- 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.
Prawn Po Boys
For the celeriac remoulade
- 1 tsp mustard
- 1 tbsp mayonnaise
- 1 tbsp crème fraiche
- 1 tbsp chives, finely chopped
- Salt and pepper
- 1 celeriac, peeled then julienned
Rest of the ingredients
- 20g cashew nuts
- 200g whole prawns, raw and peeled
- Pinch cayenne
- Zest of 1 lemon
- 10g panko breadcrumbs
- 40g Parmesan
- 1 focaccia roll
- 20g butter
- 10g baby leaf spinach
- For the remoulade. In a bowl put the mustard, mayonnaise, crème fraiche, chives, salt and
pepper and stir. Add the celeriac to the bowl, mix and put to one side.
- For the parmesan crisps, put 4 piles of Parmesan on to a heatproof mat and put them into an
oven at 200°C for 5 minutes. Allow to cool and crisp up.
- Put a pan on the heat and add the cashew nuts, stirring until toasted. Remove to a board,
roughly chop and place into a bowl until needed.
- Reserve 6 of the whole prawns and put the remaining amount into a hand blender and add
the breadcrumbs, lemon zest, cayenne pepper, salt and pepper. Blitz until it becomes a
purée, pour into a bowl then add the remaining 6 whole prawns and fold in.
- Put a pan on the heat and pour enough oil to cover ½cm depth. Wet your hands before
forming the prawn patty into two oval burger shapes, try to keep the whole prawns in the
middle of the patties.
- Carefully place in the pan away from you, check after 3 minutes, turn over and cook for a
further 3 minutes. Once cooked, carefully remove from the oil with a slotted spoon and drain
on kitchen paper.
- Take the ends off the focaccia and slice through the middle. Butter the focaccia and place on
to a hot griddle until golden.
- To serve, put the patty on the bread, then the cheese, some spinach, spoon on some
celeriac, sprinkle over some cashew nuts and finally the Parmesan crisps. Using some
greaseproof paper, roll it over to become a wrap and twist the ends. Eat immediately.