Friday/Saturday news and Oyster po' boy recipe

Good Autumn day to you! This weekend I will be making plain white and buttercup sourdough boulle (small round loaves) and some wholemeal seeded baguettes. There are 25 loaves both days so place your orders to get your choice confirmed. The seeds on the baguettes are sesame, flax (lin) and fennel.

I also have Scottish oat biscuits and apricot almond crisp (crumble)

I am celebrating some new traders this week with Honey from Olivia and some nice bath salts from a dance class colleague. The Thompsons' have done it again with a wonderful bag of goodies from their highly productive garden. One item, fresh sorrel took me back into a food memory of my restaurant, Katrina's. I used to serve hearty rustic fried oyster sandwiches- famous in New Orleans and called po'boys. The sorrel came in the zingy tarter sauce that went on the tender insides of the hot baguette or roll. Then nestle in the panfried cornmeal crusted oysters (or cornmeal fish fillets, clams or frtter) and add some greens, a slice of tomato if you have some and get a big napkin for your hands and chin because this is a saucy drippy endeavor. Here is the recipe for sorrel tarter sauce, which is good without the sorrel if you find that you don't have any. It is a good accompaniment for poached fish also. Bon appetit!
Oyster Poorboys

Oysters (or...)
Get some fresh shucked oysters and shake them up in mixture of medium grain cornmeal (NOT corn flour) (3 parts cornmeal and one part plain flour) which has been seasoned with salt and pepper. I might add that this would be good with whitebait or paua fritters instead of oysters, just make them the same shape as the bread. Place them in a pan with hot butter or oil (or the best is half oil and half butter) Let them talk and sputter for a while, they will get a nice crackley crunch and should be a golden brown color. take them out and drain them. Have the bagguette or rolls hot and split them, leaving the back intact so you have a 'hinge'- otherwise the sandwich gets pretty unwieldy. Spread the sauce on the bread, add the fried oysters, top with some greens and tomato and enjoy.

Sorrel Caper Tarter Sauce

1/2 cup high quality unsweetened mayo
1/2 cup yogurt or sour cream
dash Worcestershire sauce
2 tablespoons minced parsley
1 small shallot minced or green (spring) onions thinly sliced, use the green part
1/2 roasted red pepper (capsicum) diced into tiny squares, you can use unroasted ones in a hurry, though.
juice of one lemon
several turns of the pepper mill
2-3 Tablespoon capers or chopped dill pickle
1/3 cup fine chiffonade (tiny ribbons) of fresh sorrel (if you don't have any sorrel, you can use fresh dill if that's the sort of thing you like.)


These are excellent served on the current baguettes available for trade call at 812 8719 to order!!