Fabulous Feasts episode 4 – Stoke

Andi Oliver’s Fabulous Feasts episode 4 – In the heart of the United Kingdom’s illustrious ceramics capital, Stoke-on-Trent, renowned personality Andi Oliver finds herself amidst an inspiring journey of cultural and artistic revival. Here, she engages with Anna and Rebecca, a dynamic duo of artists steering a community initiative in one of the city’s most underserved neighborhoods. Their mission? To inject a new vein of creative vitality into the urban fabric, transforming the landscape with the power of art and community.

Andi Oliver, motivated by a deep-seated desire to spotlight the remarkable accomplishments of Anna and Rebecca, envisages an arts festival unlike any other. This event, set to be a cornucopia of creativity, aims to celebrate the city’s rich heritage and its unbridled artistic potential. At the heart of this festival lies a spectacular feast, a culinary ode to the history and spirit of Stoke-on-Trent, designed to be as fabulous as it is meaningful.

The festival’s blueprint calls for nothing short of excellence. Andi plans to curate the finest local ingredients, collaborating with Stoke-on-Trent’s culinary virtuosos to craft a feast that is as imaginative as it is delicious. This is not just any meal; it’s an experiential journey through taste, embodying the city’s artistic spirit and its historical depth. With a nod to the soulful energy of northern soul music, the event promises an added layer of flair, merging gastronomic genius with rhythmic grace.

Yet, this ambitious endeavor is not without its challenges. Andi, while a visionary in her own right, faces her personal battles with artistic insecurities. The task of bringing together an extraordinary arts festival, one that does justice to the groundbreaking work of Anna and Rebecca, is daunting. It’s a test of her ability to transcend her doubts, to harness the collective creative energies of Stoke-on-Trent, and to stage an event that not only celebrates but elevates the community project to new heights.

Fabulous Feasts episode 4 – Stoke

This episode of “Fabulous Feasts,” set against the backdrop of Stoke-on-Trent, is more than just a showcase of culinary and artistic talent. It’s a testament to the power of community, art, and perseverance. As Andi navigates the complexities of organizing such a festival, viewers will be taken on a journey of discovery, inspiration, and celebration. The episode stands as a beacon of what can be achieved when passion meets purpose, promising an arts festival that will be remembered for years to come.

In “Fabulous Feasts” episode 4 – Stoke, the narrative weaves together the threads of creativity, culinary art, and community spirit into a vibrant tapestry. It’s a story of overcoming, of shining a light on the undervalued, and of the transformative power of art and food. As the preparations unfold, the anticipation builds for an event that aims to redefine what it means to celebrate local talent and history. Will Andi overcome her artistic demons to realize her vision for a truly incredible arts festival? Only time will tell, but the journey there is sure to be as enriching as the destination itself.

Lobster po’ boy

The po’ boy, a quintessential sandwich that originates from the vibrant culinary landscape of Louisiana, embodies the rich flavors and cultural heritage of the region. This delightful creation is traditionally comprised of succulent fried seafood, paired harmoniously with a spicy, creamy sauce that adds just the right amount of kick. The filling is nestled within a freshly baked baguette or a warm, soft hot dog roll, making every bite a perfect blend of textures and tastes. Celebrity chef Andi Oliver takes this classic dish to new heights by using luxurious deep-fried lobster. Encased in a light and crispy batter, the lobster adds a decadent twist to the traditional sandwich, elevating it from a simple meal to an exquisite gourmet experience.

Ingredients

For the New Orleans remoulade sauce

• 115g/4oz mayonnaise
• 1 lemon, zest and juice only
• 1 tbsp ketchup
• ½ tsp paprika
• ½ tsp cayenne pepper
• 1 large pickle, finely chopped with splash of pickle juice

For the pickled carrots

• 1 carrot, peeled and grated
• 50ml/2fl oz apple cider vinegar
• 1 tsp caster sugar
• pinch salt

For the lobster

• 100g/3½oz cornflour
• 120g/4oz plain flour
• 10g/⅓oz thyme, leaves picked
• 20g/⅔oz parsley, finely chopped
• 1 tbsp dried garlic powder
• 100ml/3½fl oz ice-cold water
• 200g/7oz panko breadcrumbs
• 2 lobster tails, shells removed, deveined, meat cut into roughly 2.5cm/1in pieces
• vegetable oil, for deep frying
• ½ tbsp all-purpose seasoning
• 4 all-butter brioche hot dog buns
• 2 tbsp green seasoning, to serve (optional)
• salt and freshly ground black pepper

Method

1. For the New Orleans remoulade sauce, mix all the ingredients in a bowl. Let it sit for 1 hour for the flavors to combine.
2. For the pickled carrots, mix all the ingredients together and let them sit for 20 minutes before serving.
3. In a bowl, mix the cornflour, plain flour, thyme leaves, parsley, garlic and water together to form a batter. Season with a pinch of salt and pepper.
4. Put the breadcrumbs in a shallow dish or tray. Dredge the lobster meat in the batter, then coat in breadcrumbs.
5. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. You can roughly test the temperature by dropping a cube of bread into the oil; it should turn brown in one minute. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
6. Deep fry the lobster for about 3 minutes or until golden-brown and crisp. Carefully remove using a slotted spoon and drain on kitchen paper. Season with all-purpose seasoning.
7. To serve, cut open the hot dog buns and add the remoulade sauce and pickled carrots. Top with a few pieces of lobster and a drizzle of green seasoning, if using.

F.A.Q. about “Fabulous Feasts Episode 4 – Stoke”