My Favourite Cornish Seafood Recipes

Published on 2 weeks ago | Categories: Documents | Downloads: 0 | Comments: 0 | Views: 79
of x
Download PDF   Embed   Report




My favorite Cornish seafood recipes Life in Cornwall as a Chef is carved out of the sea… Here are a few of my little experiments with fruits of the sea. Give to them a new kitchen experience…

Jerk seasoned Cornish Tuna Niscoise With poached Ducks egg, and kalamata olives 

Serves: 01 Hungry Cornish man Preparation time…15 minutes Ingredients: 1 Cornish Tuna steak  10ml olive oil 1 Duck egg 1 /4 lemon wedge A handful of lizard leaf salad 20ml white wine vinegar  30 Gms Sugar snap peas 25Gms Jerk seasoning* 80 Gms Cornish earlies 5 Kalamata olives Pitted 3 Cherry tomatoes Slices of French bread Fresh Coriander leaves to garnish Preparation: ↔

Place the duck eggs in simmering water with white wine vinegar and poac poach h for 5

minutes. ↔ Top and tail the green beans, boil for 2-3 minutes and refresh under cold water. Method: Cure the Cornish Tuna in Jerk seasoning for 15 minutes; Grill the steaks for 1 minute on each side. ↔ Boil the Cornish Earlies in salted water and slice them into roundels. Pan fry the roundels in Olive oil and keep warm. ↔ Put the lizard leaves in the bowl and top with the green beans and kalamata olives. ↔ Place the cooked Tuna steak on top of the salad. ↔ Arrange the poached ducks egg around the tuna.

Put the hot sautéed potatoes and cherry tomatoes around the salad


Finish with a lemon wedge and, fresh coriander leaves.

Sanjay says, “Food has always played an important role in unifying the world. I like to cook this dish, as it promotes diversity through the unity of flavour. A perfect compliment to the present day British society!! Each element in this dish, has a unique geographic origin, flavour and identity, yet, carefully arranged in a plate, it offers a feast to the eyes and tongue alike”.

To serve: Serve the salad warm, with plenty of French bread to mop the silky egg yolk. Locally sourced Mackerel or Sea bass can be a good alternative to Cornish tuna. Yummy! Locally smoked mackerel and wild garlic yarg tart 

Ingredients: Makes 1x25 cm tart to serve 6-8 For the pastry For the filling 125g unsalted butter, cubed 250g Wild garlic yarg 250g all purpose flour 3 smoked mackerel fillets 1 egg yolk 6 egg yolks 3 whole eggs 250ml double cream Juice of ½ lemon A few pinches ground nutmeg Salt and black pepper  Dressed salad leaves, to serve Preparation: First, make the pastry. Place the butter and flour in a food ↔ processor, and then mix until it resembles fine breadcrumbs. Mix the egg yolk with 50ml cold water, add to the mixer and continue processing until it forms a dough. dou gh. Wrap in cling film and chill for 1 hour. Remove from the fridge 15 minutes before you want to roll it.  Next, butter a 25cm tart tin and sprinkle with a little flour.↔ Dust the dough with flour  and roll out to 3mm thick. Carefully lift the dough onto the tart tin, then press down into the base and trim the edges, leaving extra to allow for shrinkage. Prick the base with a fork, and then chill for 30 minutes. Preheat the oven to 170C. Line the pastry with a sheet of ↔ greaseproof paper, then fill with dried peas or beans and bake for 12 minutes. Reduce the heat to 140C and bake for a further 15-20 minutes until dry. Remove from the oven and set aside. Meanwhile, prepare the filling. Skin the mackerel fillets, cut↔ them in half lengthways and flake the flesh, removing any bones. Beat together the yolks, eggs, cream, lemon


 juice and nutmeg, and then season. Scatter the mackerel, spring onions and grated wild garlic yarg over the cooked tart shell. Preheat the oven to 180C Place the pastry case in the oven, and then carefully pour over the cream mixture until it reaches the rim of the case, being careful not to let it overflow. Cook for 30-40 minutes until set. Sanjay says,

To serve: Remove the tart from the oven, trim off any excess pastry and serve with dressed salad leaves.

Cornish seafood and growfair cauliflower tabbouleh

Serves: 4 Ingredients: 1 Cauliflower  1 kg (2 1/4 lb.) Mussels 12 cooked small Shrimps + 4 for garnish 200 g (7 oz.) Crab meat 1 sweet pepper  50 ml (3 tbsp.) white wine 100 g (3 1/2 oz.) shallot 1 tbsp. chopped fresh coriander leaves 1 tbsp. chopped mint + a few leaves for garnish Juice of half a lemon 4 Preparation: tbsp. olive oil Peel the cauliflower. Wash it and grate it to form a fine "couscous." ↔ Place it in a fine-meshed strainer and immerse in boiling water for 50 seconds. ↔ Wash the mussels and cook in a saucepan with 50 ml white wine until they open up. Shell them. ↔ Peel the shrimp. ↔ Combine the crabmeat, mussels and shrimp. ↔ Chop the shallot and finely dice the pepper. ↔ Combine the cauliflower couscous with the shallot, pepper and herbs. ↔ Add all the seafood. Season with lemon juice and olive oil. ↔

Sanjay says,


To serve: ↔ Place the cauliflower and seafood tabbouleh in the center of the plate. ↔ Garnish the perimeter with sliced lemons and tomatoes. ↔ Add 1 mint leaf and 1 whole shrimp.

Potted Cornish Crayfish tails and crab with toasted whole meal bread and lemon 

Serves: 4 Ingredients: 4 ounces unsalted Cornish butter, softened 1 tablespoon fresh lemon juice 82ounces Cornish clotted cream tablespoons minced shallots 2 tablespoons sherry 1/4 teaspoon salt Pinch ground mace Pinch cayenne 1 tablespoon chopped chives 12 ounces Crayfish tails drained 8 ounces white/brown crab meat 2 tablespoons chopped dill Preparation: In the bowl , combine the butter, lemon juice, clotted cream,↔ shallots, sherry, salt, mace, cayenne, and mix with a rubber spatula. ↔ Add the crab meat and crayfish tails mix to combine. ↔ Fold in the dill. Transfer to a large bowl, smoothing the top with the spatula. ↔ Chill until just firm, not letting the butter get too hard, about 30 minutes. Sanjay says,

To serve: ↔ Serve, garnished with a whole cooked shrimp, toasted whole meal bread and lemon wedge.

Champagne saffron and mussels’ soup with


oyster beignet caramelised onion crostini

Serves: 6 Ingredients: For the soup For the beignets 3 pounds mussels, scrubbed and debearded d ebearded 1/2 (12-ounce) container fresh oysters 1 cup dry champagne 1 cup all-purpose flour  2 tablespoons butter 1 teaspoon grated lemon rind 1 large leek chopped 1/2 cup milk  1 medium celery rib, chopped 6 tablespoons butter, cut into pieces 2-1/2 Rich Fish Stock 4 large eggs 1 teaspoon dried thyme leaves 1 tablespoon chopped fresh chives 1 bay leaf Vegetable oil 12 black peppercorns 12 parsley stems 4 Caramelised onion crostini 1 teaspoon saffron threads 1 tablespoon cornstarch 1 cup heavy cream 1/4 teaspoon sea salt 1/4 teaspoon pepper  Preparation: For the soup In a nonreact↔ive soup pot, combine mussels and champagne. Bring to a boil over  medium-high heat, cover, and cook until mussels have opened, 5 to 7 minutes. Remove mussels from shells, reserving 6 large mussels and 6 half-shells for garnish. Discard any mussels that don't open. Strain cooking liquid through a fine sieve into a large bowl. In ↔ same soup pot, melt  butter over medium heat. Add leek and celery and cook, co ok, stirring occasionally, until softened, about 5 minutes. Add fish stock, thyme, bay leaf, peppercorns, parsley, and saffron, remaining cooked mussels, and reserved mussel liquid. Bring to a boil, reduce heat to low, and simmer 20 minutes Remove and discard bay leaf. In a food processor or blender,↔ purée soup in batches until smooth and return to soup pot. Bring to a boil. In a small bowl, blend cornstarch with cream and stir into soup. Add salt and pepper and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes. Strain soup through a sieve into a large saucepan and simmer over medium heat until heated through, 3 to 5 minutes. For the beignets ↔ Drain oysters, reserving 1/2 cup oyster liquor. Coarsely chop oysters; set aside. ↔ Combine flour and lemon rind in a small bowl. Combine reserved oyster liquor, milk, and butter in a large↔ saucepan over medium heat, stirring until butter melts. Add flour mixture all at once, beating vigorously with a


wooden spoon 1 minute or until mixture leaves sides of pan. Remove from heat. Add eggs, 1 at a time, beating vigorously with a wooden spoon↔ after each addition until smooth. Fold in oysters and chives. Pour oil to depth dep th of 2 inches into a Dutch oven; heat to 375°. Drop oyster mixture by heaping tablespoonfuls into oil. Fry, in batches, 2 to 3 minutes or until golden. Drain on wire racks. Sanjay says, To serve: Divide soup among 6 soup plates and garnish each serving with a↔ mussel on the halfshells. Top the soups with an oyster beignet and a crunchy red onion crostini.

Smoked locally landed native hand dived king scallop on a bed of baby spinach and home made sweet chilli relish  

Serves: 4 Ingredients: Scallop shells ...4 Smoked scallop meat....08 Baby spinach leaves.....16 Sweet chilli sauce....10 tbs

Preparation: Slice the smoked king scallop meat into two halves. ↔ Lay four of the washed baby spinach leaves on the bottom of the scallop shell. ↔

Neatly arrange the four halves of the smoked king scallop meat on top of the baby spinach. ↔ Drizzle the sweet chilli sauce lavishly on top of the scallop meat. Serve around with a glass of Chilled Cornish bubbly. ↔

Sanjay says, “Any left over scallop trimmings can add a lot of character to a sad risotto, or aroma to a dull fish stew. Sweet chilli sauce comes in handy in my larder to enliven a  pasta dish or simply dunking my dripping fried chips in”.

Bengali style five [email protected] coconut flavoured Cornish mussels


Serves: 4 Ingredients: 2 lbs live mussels 2 cups water (or any good quality stock) 1 can of coconut milk  1 small onion, finely diced 2 large garlic cloves, finely minced 1 inch piece of fresh ginger, peeled and finely minced 1 tsp paanch phoran 2 tbsp mustard seed oil (or vegetable or canola) 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander  salt to taste freshly chopped cilantro leaves for garnish Preparation: Thoroughly wash and scrub the mussels and discard any beards that ↔ remain attached to the shells. Also, discard mussels that set are aside open until and fail to close shut when lightly tapped.any Drain well and needed. In a large wok on medium heat, add the mustard seed oil and then↔ carefully add the  paanch phoron spices. After the splattering has subsided, add the onion. Stir fry until lightly browned and then add the ginger and garlic. Stir fry for an additional 2-3 minutes and add the turmeric, ground cumin, ground coriander and salt. Add the water and the coconut milk. Stir well to combine and bring to a gentle boil. Add the cleaned mussels, reduce the heat, cover and steam for ↔ 6-8 minutes by which time all the mussels should have fully opened. If any mussels have failed to open, d discard iscard them. Garnish with freshly chopped cilantro leaves and serve. Sanjay says,

To serve: ↔ Garnish with freshly chopped cilantro leaves and serve.

Sanjay’s Quick Crayfish Chilli Cheese Toast 

Serves: 3 Ingredients: 1 (4 ounce) chopped green chillies 30 ml mayonnaise 6 slices French bread, toasted 6 slices Cornish yarg cheese


Boiled crayfish tails in brine 1 lemon cut into wedge

Preparation: ↔ In a bowl, combine the chillies and mayonnaise. ↔ Spread over each slice of bread. Top each with a cheese slice and a generous amount of drained ↔ crayfish tails. Broil the slices and keep under the heat for 3-4 minutes or until cheese is melted.

Sanjay says,

To serve: ↔ Serve hot with home made ketchup and lemon wedges.

Crabmeat crusted hand dived scallops with Cornish hogs pudding and Cornish earlies salad 

Serves: 4 Ingredients: 1 tb Oil 1/2 lb Hogs pudding 1/2 c Minced onions 2 c Peeled diced Cornish Co rnish earlies 1 tb Chopped garlic 2 tb Chopped green onions, green part on 12 lg Diver scallops; shucked, cleaned Salt; to taste Freshly-ground black pepper; to taste 24 Cornish Fairings 4 tb Butter; melted 1/2 lb Crabmeat; picked over  1 tb Finely-chopped fresh parsley leaves 1 c Fried parsley sprigs Preparation:


Preheat the oven to 400 degrees. In a large sauté pan, heat the oil. Add the hogs pudding and ↔ brown for 2 to 3 minutes. Add the onions. Continue to cook for 1 minute. Add the potatoes. Season with salt and  pepper. Sauté for 3 to 4 minutes Remove from the heat and stir in the garlic and green onions. Set aside and keep warm. Season the scallops with salt and pepper. ↔ Place the scallops in a large oven-proof oval ramekin; all of the scallops should touch each other. In a mixing bowl, crush the fairings. Stir in the butter. bu tter. Mix↔ well. Season the crust with salt and pepper. Stir in the parsley and crab meat. Mix well. Season the crust with salt and  pepper. Spread the crust evenly over the scallops. ↔ Place in the oven and cook for 8 to 10 minutes, or until the crust is golden brown. Remove from the oven. ↔

Sanjay says,

To serve: ↔

Mound the potato salad in the center of four plates. Arrange three scallops around the salad.

Goan spiced crab cakes, pappadums, avocado and tamarind

Serves: 4 Ingredients: 1/4 c Corn oil 1 tb Chopped chives 1 Onion; diced small 1 Egg; beaten 1 tb Peeled; minced fresh ginger  1 cup Japanese breadcrumbs 1/2 tb Minced garlic Cornish sea salt to taste 1 ts Coriander seeds; ground Freshly-ground black pepper; 1 ts Cumin seed; ground Cayenne; to taste 1/4 ts Turmeric Avocado 1 Tomato; diced small 4 c Baby greens 1 c Crabmeat; carefully picked 4 Pappadums 2 md Shrimp; minced to fine paste 1/4 c Tamarind chutney 2 Limes; zested (chopped), and juiced


8 Sprigs cilantro; washed

Preparation: In a large saute pan, heat one tablespoon of the corn oil. Add↔ the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion↔ mixture, shrimp, chopped lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of o f this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. po rtions. Form into balls and↔ flatten to form small  patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the  bread crumbs. Heat a heavy-bottomed skillet large enough to hold the crab↔ cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on o n the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel. Take 4 large plates and place the baby greens in the centers and↔ a pappadum on top of  the greens. Fill each pappadum with a scoop of Avocado and top with a crab cake. Spoon the tamarind around the plate. Sanjay says,

Pea and mint pancakes with smoked Salmon and Citrus Crème Fraiche 

Serves: 4 Ingredients: Coarse sea salt 4 ounces sugar snap peas trimmed 1/2 cup green peas 1 bunch mint 2 tablespoons whole milk  1 tablespoon heavy cream 1 large egg, lightly beaten 1/4 cup all-purpose flour  1/2 teaspoon baking powder  1/2 teaspoon sugar  2 tablespoons unsalted butter  Freshly ground pepper to taste 1 cup crème Fraiche or sour cream 4 ounces smoked rainbow trout, sliced


Freshly snipped chives for garnish Preparation: Fill a bowl with ice water. Bring a pot po t of water to a boil, and ↔ then lightly salt it. Blanch the sugar snap peas in the boiling water for 2 minutes. Use a slotted spoon to transfer the sugar snaps to the ice water bath (keep the water at a boil). Once cool, use a slotted spoon to transfer the sugar snaps to a bowl. Add more ice to the water bath. Repeat the blanching process for ↔ the shelled peas,  blanching them for 3 minutes or until tender, and shocking them in the ice bath. Transfer  the cooled peas to a small bowl and coarsely mash them with a fork, add the julienned mint. In a blender or food processor, combine the sugar snap peas,↔ milk, and cream, and  purée until smooth. Transfer the mixture to a large mixing bowl and whisk in the egg. Add the flour, baking powder, sugar, and a pinch of salt, and whisk to combine. Fold the mashed peas into the batter. ↔ Heat the oven to 250°F. In a large ovenproof skillet over medium-high heat, melt 1/2↔ tablespoon of the butter. Drop tablespoons of batter into the pan. p an. When the edges are lightly browned after 2 minutes, flip the pancakes, lower the heat as far as it will go, and cook until the pancakes are done in the centre and the bottoms are browned, about another 2 minutes. Transfer the  pancakes to a baking tray lined with paper towels, and sprinkle with salt and pepper to taste. Keep the pancakes in the warm oven until all the batter has been used.

Sanjay says, To serve: ↔ Serve topped with a dollop of crème Fraiche, a slice of smoked trout, and a sprinkling of chives. Cornish coastal Seabass Thakumaar Doi mach  

Serves: 3 Ingredients: 500 Gms Sea bass, de-scaled and cleaned 100 Gms of mustard oil or any other cooking co oking oil 4 cloves 4 small cardamoms 2 inch pieces cinnamon 2 bay leaves 1 inch ginger  1 small bulb garlic 2 tsp turmeric powder  1 tsp red chili powder  100 grams of sugar sour curds/yogurt Salt and to taste


A few green chillies 2 tsp. clarified butter (ghee) Preparation: ↔ Clean and wash the fish pieces thoroughly, and cut it into squares or rectangles of  around 4 inches dimension. Wipe dry. ↔ Smear 1 tsp. turmeric and a little salt to the pieces. Keep aside. ↔ Grind the onion, garlic, and ginger till turns into a smooth paste. Keep a aside. side. ↔ Beat the sour curds/yogurt with half cup of water till smooth and set aside. ↔ Heat oil to smoking. Lightly fry the fish pieces and keep aside. In the heated oil, ↔ now, add the cloves, cardamom, and cinnamon. Then add the ground paste of onion, garlic, and ginger. Fry lightly till the spices are browned.  Now mix the remaining one teaspoon of turmeric powder and the↔ red chili powder  with three teaspoons of water and add ad d to the frying paste. Fry again. Stir to prevent the spices from sticking to the pan. ↔ Now add to this the beaten sour curds. Stir the mixture and add one more cup of  water.  Now add salt to taste and a teaspoon of sugar or less if you ↔ want. Add the green chilies and cook a while till the excess water begins to dry up and till the gravy comes to a boil.  Next gently add the fried Seabass pieces let it cook on high ↔ heat till the oil separates and floats on top. Before taking off from the fire add the clarified butter,to give a smooth finish to the dish. Sanjay says, “Doi Mach is a very popular Bengali dish d ish religiously savoured during Kali  pujo. Here is Doi Mach recipe using some fantastic Cornish sea bass”. To serve: ↔ Serve hot with some steaming hot rice and prawn crackers Mille feuille of Locally Smoked Haddock, Red mullet and Sea lettuce  

Serves: 1 Ingredients: For the haddock and mullet 150g skinned haddock  1 Red mullet butter flied 1 long sheet sea lettuce washed For the potatoes 4 Cornish earlies scrubbed 1 tbsp rapeseed oil 25 g crayfish tails in brine 1/4 bunch spring onion sliced squeeze lemon juice For the sauce 1 tbsp dry spingo mustard 50ml double cream


100ml aromatic fish stock  5 smoked mussels 1 tomato peeled and diced For the poached egg 1 duck egg 250ml white wine vinegar  Preparation: ↔ For the smoked haddock and red mullet: Lightly oil a small baking tray or dish and put pu t the haddock and red mullet wrapped in sea lettuce on this ,and then put into the oven for 3-4 minutes. Remove and set aside. ↔ For the crushed potatoes: Cook the Cornish earlies in a pan of boiling salted water for 15-20 minutes until tender. Drain the potatoes and stir in the rapeseed oil, the crayfish tails and spring onion. Crush lightly with a fork and add a squeeze of lemon juice. ↔ For the sauce: Bring the fish stock to a boil and reduce to half, pour in the double cream and put the mustard, a pinch each of salt and pepper and when the sauce starts to thicken add the tomato concasse and smoked mussels. ↔ For the poached egg: Put a pan of water on to boil with the white wine vinegar. When it is nearly boiling, crack  the egg into a cup and quickly drop into the water. Poach for 3 minutes. Sanjay says, “whole meal granary bread is recommended to accompany this dish to mop the rich sauce off the plate while w hile enjoying the complexities of the delicately matched flavors”. To serve: Spoon the potatoes onto the plate and place the haddock on top. ↔ Place the poached egg on top and serve with a generous drizzling of the rich mustard sauce. Garam Masala dusted Newlyn bay Filet of Halibut Served with crushed Bombay style Cornish earlies, new season Rowes farm Asparagus and Coconut-Curry Butter  Serves: 4 Ingredients: 180 ml dry white wine 120 ml heavy cream 80 ml coconut milk  15 g Greenbank curry powder  225 g cold, unsalted butter, cut into pieces Cornish sea salt to taste 60 ml vegetable oil 4 <150 Gms> fillets Newlyn bay Halibut 15 g garam masala For the Bombay crushed earlies 200 Gms Cornish earlies (boiled in their skin) 3 Gms Turmeric powder  1 gm Chilli powder 


2gms Ground Coriander  1 gm Ground Ginger  1 bunch Cornish asparagus, Trimmed Preparation: For the sauce: Pour white wine, cream, and coconut milk into a saucepan; season↔ with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup< about 10 minutes.> When the liquid has reduced, turn heat to low, and whisk in the↔ butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm. Heat the oil in a sauté pan over medium-high heat until it↔ begins to smoke. While the oil is heating, lightly season both sides of the Halibut with garam g aram masala and salt. Sear the Halibut in the hot oil for 3 to 4 minutes on one side,↔ then turn over, and continue cooking for 2 to 3 minutes until done. Deglaze with clarified butter and finish with a drizzle with a squeeze of lemon. Briefly drain on paper towels to absorb excess oil, keep aside. For the Bombay crushed potatoes: Heat some oil in a pan, cook off the ground cumin, and turmeric↔ powder, add rest of  the tomatoes. Add the boiled Cornish earlies and coat them generously with the spiced tomatoes. Crush the spiced potatoes and keep warm. ↔ Blanch the Cornish asparagus spears in salted water wa ter for 2-3 minutes and keep aside. Sanjay says, “This fish dish is a great marriage between oriental flavours and fresh Cornish summer produce .Reminds me of a typical summer afternoon, discussing Sachin Tendulkar’s feats on the cricket pitch while enjoying a subtle South Indian fish dish in one of the eponymous Mumbai cafes, only inches away from the sea”. To serve: Spoon a generous amount of crushed earlies on the fish plate. Sit ↔ the Halibut on top, and place the blanched asparagus spears criss crossing each other. Drizzle the coconut  butter around and garnish with a bunch of Confit cherry tomatoes on the vine, and a  pickled lemon wedge. Cornish housewife’s Asian Seafood Risotto 

Serves: 6 Ingredients: 2 tablespoons extra virgin olive oil 2 bulbs fresh lemon grass -- chopped 1 tablespoon minced ginger  2 cloves garlic -- minced 1/4 cup finely chopped shallots 2 cups unsweetened coconut milk  2 cups fish stock 


1 cup dry white wine 1 tablespoon Vietnamese fish sauce -- nuoc mam 2 limes -- juiced 1 1/2 cup arborio rice 1 1/2 pound medium prawns -- shelled and deveined 1 ½ pound scallops 1 ½ pound mussels 1 ½ pound clams 3 tablespoons minced mint salt and ground white pepper  Preparation: ↔ Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté over low heat until soft. ↔ Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer. Add rice to saucepan with lemon grass and cook, stirring, a↔ minute or two. Add remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup cocon coconut ut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes. Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Stir ↔ in the mussels and clams until they open, then add the scallops and cook until they are translucent. Fold in mint. Season with salt and pepper and divide among soup plates.

Sanjay says, “ ”.

To serve: ↔ Season with salt and pepper and divide among soup plates and serve.

“Goan Prawn Curry with Cumin Rice Pilaf” 

Serves: 4 Ingredients: 50ml vegetable oil 1 large onion, thinly sliced 2 tbsp chopped fresh ginger  2 green chillies, finely chopped Pinch of ground turmeric 1 tsp ground coriander  1 tsp ground cumin 1 tsp chilli powder  60ml coconut cream 2 tbsp fresh,coconut sieved milk  tamarind 160ml


600g large, raw tiger prawn tails Salt to taste Preparation: For Prawn Curry: Heat the oil in a thick-bottomed pan over a medium heat. Add the↔ sliced onion, and fry for 10 minutes until soft. Add the ginger and green chili and fry for 1 minute. Add the turmeric, coriander, and cumin and chili powder. Mix well. Add the coconut cream and cook until the oil separates out from the mix. Add the tamarind and coconut milk and bring the sauce to the↔ boil. Reduce the heat and simmer gently for 15 minutes. Meanwhile, shell the prawns (leaving their tails on, if  you like) and remove the dark digestive cords. Wash the prawns in cold water and drain them thoroughly. ad d salt to taste and gently simmer until the prawns ↔ Drop the prawns into the sauce, add are cooked - about 5 minutes. ↔ The sauce should be of pouring consistency. Garnish, if you like, with shredded spring onion, and serve with rice. For Pilaf (Rice): ↔ Boil the basmati rice for 15 minutes, and drain. ↔ Sauté some cumin seeds in vegetable oil, add the rice and coat it, evenly. Sanjay says, “ ”. To serve: ↔ Serve hot, garnished with fresh coriander leaf. Tregothnan estate afternoon tea, turmeric and ginger poached locally landed Monkfish tail with crayfish and freshly podded pea fried rice and watercress oil  

Serves: 2 Ingredients: 4,07 oz Monk fish tails 100 gms fresh crayfish tails 1 stem ginger  1tbsp turmeric powdered 1 bunch fresh watercress leaves 150 Gms cooked basmati rice 50 Gms freshly podded peas 5 ml soya sauce 01 shallot chopped finely 150 ml extra virgin olive oil 2 TREGOTHNAN ESTATE AFTERNOON TEA Preparation: For the oil: ↔ Pick through the bunch of watercress for any dead /wilted leaves and discard them. ↔ Put the watercress in a kitchen blender and a nd slowly blend 100 ml of the olive oil into it. ↔

Make a fine paste of the leaves, and pass it through a fine muslin cloth.


Reserve the green oil in a cool place. Fill a heavy bottom kitchen skillet with water, drop the crushed↔ ginger root, turmeric  powder and TREGOTHNAN ESTATE AFTERNOON TEA BAGS into the pan and  bring to a boil. ↔ Place the Monkfish tails in the poaching liquid and simmer gently until the fish  becomes firm and achieves a pale p ale yellow color. ↔

rice: Heat 50 ml of the olive o live oil For in a the hotfried skillet and brown the chopped shallots. Add the crayfish tails, freshly podded peas and the cooked↔ basmati rice to the shallots and mix well. Adjust the seasoning with a splash of soya sauce. To assemble: ↔ Spoon the crayfish fried rice in the middle of a deep bowl plate. Sit the TREGOTHNAN ESTATE AFTERNOON TEA poached monkfish tail on ↔ top of it, and serve garnished with a few prawn crackers and a generous drizzle of watercress oil. ↔

Sanjay says, “ ”. To serve: ↔ Serve garnished with a few prawn crackers and a generous drizzle of watercress oil. Stargazy pie according to Sanjay Kuma r  Serves: 2 Ingredients: Scallop shell....02 boiled Puff pastry sheet....01 Sardine ...04 Dry scallop with roe...04 Boiled egg......01  Native fal bay oysters...02 Monkfish tail.....200gms Onion....01 large chopped Garlic....01 clove,peeled and chopped Tomato...02 chopped Turmeric......1 tsp Coriander........1 tsp Cumin powder.......1 tsp Chilli powder........1 tsp Egg wash....10ml Saffron strands...few strands Milk...15ml.. Vegetable oil..20ml Cornish sea salt...5gm Peppercorn....2 gm Preparation:

Preheat the oven to 180 degrees. Heat a sauce pan, with vegetable oil, and soften the onion, garlic and tomatoes, with ↔


spices. ↔ Neatly arrange the scallops , oyster meat, monkfish tail, and boiled egg in the base b ase of  a scallop shell. ↔ Season the fish with Crushed Cornish sea salt and freshly crushed pepper  ↔ Spread the tomato and onion mixture on top of the fish mix, and lay the sardines on top, with their heads facing skywards. ↔

Cover the scallop shells with puffand pastry leaving heads of sardines looking out of thethe pastry sealsheets, the edges withthe egg wash. ↔

Brush the surface of the pastry with saffron soaked in milk  ↔ Bake in a preheated oven for 20 minutes Sanjay says, “ ”.

To serve: Serve garnished with curly parsley, on a bed of local seaweed↔ with some coriander  tossed boiled pink fir apple potatoes from across the Flushing.

Paupiette of Newlyn bay Plaice, Atlantis smoked salmon, wild garlic and crab mousse line With new season Grow fair Cornish asparagus and wild rice risotto, tomato and Chilli salsa 

Serves: 4 Ingredients: Paupiette 600g Plaice fillets skinned 300g Smoked Salmon sliced. 4 Wild Garlic Leaves 50 g mixed white and brown crab meat Risotto 12 asparagus spears 30 g teaspoon butter  2 chopped shallots 100g Arborio rice 50g wild rice 50 ml dry white wine 500ml fish stock  Sea Salt to taste Salsa 16 fresh cherry tomatoes finely diced 1/2 red onion, finely diced


1 chili pepper (stems, ribs, seeds removed), finely diced Juice of one lime 1/2 cup chopped coriander  Salt and pepper to taste Dash of Tabasco sauce Preparation: For the Paupiette: Gently beat out the plaice fillets between 2 sheets of cling↔ film, place a thin slice of  smoked salmon, wild garlic leaf and a mousse of white and brown crab meat on each fillet and roll into a paupiette starting from the tail of o f the fillet and wrap tightly in cling film, chill well. For the Risotto: Prepare the asparagus by breaking off discarding the tough ends↔ (about the last inch of  the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). Bring a saucepan with a quart of water to a boil. Blanch the↔ asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green colour and to stop the cooking. Drain from the ice water bath and set aside. In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. ↔ Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir  often to prevent the rice from sticking to the bottom of the pan. Con Continue tinue cooking and stirring rice, adding a little bit of broth at a time, add a dd the wild rice and continue con tinue cooking and stirring until the stock is absorbed, and the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. ↔ Gently stir in the remaining 1 teaspoon butter, and the asparagus. Add salt and peppe pepper  r  to taste. For the salsa: Start with chopping up the fresh cherry tomatoes. Prepare the ↔ chillies and red onion. Combine all of the ingredients in a medium sized bowl. Let sit for an ho hour ur for the flavours to combine.

Sponsor Documents

Or use your account on


Forgot your password?

Or register your new account on


Lost your password? Please enter your email address. You will receive a link to create a new password.

Back to log-in