Plaquemine Lock recipes
Serving up a vibrant Cajun and Creole menu by Regent’s Canal in Islington, this colourful pub brings a slice of Louisiana to north London. Head chef Tom Cement shares his favourite recipes, including blackened chicken and deep-fried beignets
Not content with his offering of Italian flavours from Bocca Di Lupo in London’s Soho, restaurateur Jacob Kenedy added Plaquemine Lock to his repertoire in 2017 – an English pub with some of the best Deep South cooking in London. Keeping locals happy, head chef Tom Clements creates a Louisiana welcome with Cajun cracklins, sugar beignet bacon sandwiches and smoked duck jambalaya with live jazz and classic cocktails to wash it all down. plaqlock.com
Menu decoder
Cocchi Americano
Pronounced ‘Coke-ey’, this quinine-flavoured Italian aperitif wine adds a bitter edge to classic cocktails but is also excellent on its own, over ice with a slice of orange.
Andouille
Though this sausage originates in France, andouille is often a hero ingredient in Cajun dishes, lending a smoky kick to dishes like jambalaya and gumbo.
Hot sauce
This is a big deal in the American South. Louisiana hot sauce is especially prized – chances are you have a bottle of Tabasco or Frank’s RedHot in your cupboard (or in your bag, if you’re as dedicated as Beyoncé).
Plaquemine Lock recipes
Blackened chicken, beans and rice
This Louisiana-inspired recipe sees chicken thigh coated in a punchy spice blend of paprika, cayenne and pepper before being blackened in a pan and served with beans and rice.
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Shrimp maque choux
This recipe gets its kick from a homemade Creole spice mix, made with paprika, cayenne, garlic, ginger, thyme and oregano.
Beignets
These puffy, deep-fried pastry treats (which are not dissimilar to doughnuts) are perfect for an after-dinner bite.
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