cornish festive recipes

8/3/2019 Cornish Festive Recipes

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A Taste of Tin Dish Specification 2012

1© Prosenjit Sanjay Kumar. Email:[email protected] permission to use this content.

Plate Specification: Starter plate Serves 4

Name of Dish: Pearl Barley and Cornish Nett le Yarg soup

List of Ingredients

250g Large Onion diced

½ Head Celery chopped finely

250g Carrot peeled and sliced

½ Garlic Peeled and chopped

25 ml Olive oil

100g Cornish Nettle yarg

grated

250 g Potato Desiree peeled

and diced

1 Litre Vegetable stock25 g All purpose flour

10 g Dried thyme

5 g Salt

250 g Pearl barley

1 Tinner’s Bread

Method of Preparation

1. In a large stock pot, sauté onion,

celery, carrots, and garlic in

olive oil until soft but not

browned. Sprinkle in flour and

pearl barley and cook, stirring

for 2 minutes. Add vegetable

stock and bring to a boil.

2. Add the thyme and allow to

simmer and thicken, stirring

frequently, until the potatoes

are cooked through,

approximately 25 minutes.

During cooking, break up

potatoes with the back of a

spoon, adjust the seasoning,

and serve hot topped with

shreds of Cornish Nettle yarg.

3. Slice the Tinner’s bread into

four, toast it under a grill.

4. Divide the soup into four bowls,

and serve with the Tinners’s

bread.






Name of Dish: Souced Cornish Pilchards (Fairmaids)

List of Ingredients

1 Kg fresh Cornish sardines,

boned and scaled

1 teaspoon curry powder

1 teaspoon sea salt

handful fresh coriander

leaves

100ml cider vinegar

a few peppercorns

slices of lemonNew Potatoes


1. Sprinkle the sardines with salt

on both sides. Roll them from

the tail to head and secure with

a toothpick.

2. Place the roll mops in an

ovenproof dish and sprinkle on

the coriander leaves and

peppercorns. Add the cider

vinegar and bake in a warm

oven (180 degrees Celsius) for

15 minutes.

3. Boil the new potatoes, in water

for 10 minutes, and cut them

into half.

4. Allow to cool.

5. Divide the souced Pilchards,

into four plates and serve them

with a slice of lemon and a

warm potato salad on the side

drizzled with the cider juices

from the oven tray.






Name of Dish: Cornish Tribute and smoked Hog’s Pudding

Hoggan

List of Ingredients

100g Puff pastry sheet

250 g Smoked Hog’s Pudding

5 Apple brae burn

1 Egg

50g Unsalted Butter

25 g Caster Sugar

100 ml Tribute ale

4 Sage leaf

50ml Sparkling water

Plain flour to dust

100g Freisse Lettuce

100ml Vegetable oil


1. Peel, core, and quarter apples. Peel and slicethe Hog’s pudding into rings

2. Melt the unsalted butter in a saucepan.

Sprinkle the sugar over the butter and add

the tribute ale to it. Bring the mixture to a

boil, and reduce to a syrupy consistency.

3. Arrange apple quarters in a tarté tatin mould

tightly packing them in overlapping

concentric circles. Place a slice of Hog’s

Pudding between each apple quarter. Pour

the reduced sugar and ale mixture over the

fruit and Hog’s pudding and place on top of

the stove for a few minutes to soften the fruitand the sausage.

4. Preheat oven to gas mark 8,450F,

230degreesC. Roll the puff pastry dough on

lightly floured surface and divide into four

circles slightly bigger than the tarté tatin

mould.

5. Drape the dough over apples and Hogs

pudding in the mould, tucking the dough

between sides of the mould and the fruit and

coat with some egg wash.

6. Bake tart until golden brown, and let it rest

for a few minutes.7. Dip the sage leaves in flour, followed by

sparkling water and deep fry in oil.

8. Remove the tart from the oven and carefully

flip it upside down on the plate.

9. Place a neat pile of lettuce, on the plate, and

serve garnished with sage tempura.





Plate Specification: Dinner Plate Serves 4

Name of Dish: Deconstructed Pasty dinner

List of Ingredients

800g blade of beef

200g short crust pastry

50g Spanish onion

½ Head of celery

4 Potatoes (Large)

200g Turnip

1 Egg Beaten

½ tsp Salt

½ tsp Crushed Black Pepper

200 ml red wine2 sprigs Thyme

80 g Unsalted Butter

30ml Olive oil

500ml Veal stock

20g Plain flour to dust


1. Trim the Blade of Beef off any sinews, and marinate

it with Celery and Chopped onion, along with the

red wine and thyme.

2. Cut the potato into an attractive cylindrical shape

resembling the Robinsons shaft using a ring mould.

3. Peel and slice the turnips thinly resembling the

wheel of an engine house.

4. Roll out the pastry on a lightly floured surface, cut 4

attractive flags out of it, and coat them with egg

wash.

5. Bake the pastry flags, in a pre heated oven at 220

degrees, for 10 minutes.

6. Remove the blade of beef from the marinade and

sear them over high heat, with 30g of the butter

and the Olive oil.

7. Pour the marinade along with 50 ml of veal stock

and the blade of beef ,and braise(slow cook) in a

deep tray, in a pre heated oven(150 degrees) for 3

Hours.

8. Cook the potato cylinder with 30 g unsalted butter

and veal stock, until soft.

9. Cook the sliced turnips, in 10 g of butter and

season with salt and pepper.

10. Remove the blade once cooked, and roll into a

cylindrical shape in a cling film and cool it.

11. Blend the cooking liquor and vegetables and strain

it/reduce it to a sauce consistency.

12. Slice the blade into 4 and serve it hot on four

plates, resting diagonally on the potato fondant,

with the turnip wheel on the side, and a flag of

crisp puff pastry.

13. Drizzle the cooking liquor around the blade and

potato and serve immediately.





Plate Specification: Oven proof dish, with an under plate, and paper napkin Serves 4

Name of Dish: Fish, Tin and Copper (Mousakka)


1. Preheat the Oven at 180 degrees.

2. Cure the Aubergine slices with Olive oil,

and keep aside.

3. Slightly fry the mackerel and Haddock in a

non stick pan, skin side down, and place

in a shallow baking tin.

4. Fry the slices of Aubergine/courgette in

the same pan, for the flavours of fish oil

to soak into them.

5. Layer the fried Aubergine/courgette slices

on top of the mackerel and smoked

haddock, into four flame proof dishes.

6. Sprinkle some freshly torn oregano leaves

on them.

7. Cook the Flour and butter together to

form a soft brown roux, over low flame.

8. Whisk the milk, Clotted cream, mustard

and egg along with the grated cheese,

into the roux (cooked flour and butter)

and pour generously over the fish

mixture.

9. Bake the Mousakka for 15 minutes (or

until the cheese mixture starts bubbling

and as a nice brown layer)

10. Serve the Mousakka hot with a seasonal

leaf salad and lemon wedges.

List of Ingredients 2 Mackerels scaled and filleted

2 Smoked Haddock filets cut into

four

2 Courgettes sliced thinly

1 Large Aubergine sliced thinly

4Tablespoons Cornish Clotted

Cream

1 Egg beaten

75g Cornish Blue Cheese Grated

1 Tea spoon Fresh Oregano Leaves

50ml Olive oil

1 Lemon Quartered

20 g seasonal salad

25 g Flour

25 g Unsalted butter

500ml milk

25 g Grain mustard

Special Note: The Blue vein in a

block of Blue cheese is copper

sulphate, created by the

introduction of penicillin into cheese





Plate Specification: Dinner Plate Serves 4

Name of Dish: Cajun spice Grilled Butternut squash wedges,

with soft polenta

Plate Specification: Dessert Plate,

List of Ingredients

2 Kg Butternut squash

200g Polenta

25 ml Olive oil

25 g Cajun spice powder

10g Raisins

1 Red onion

¼ bunch Spring onion

1 Tomato (diced)

250 ml water

10g Sea Salt

25 g Natural yoghurt

4 Slices rustic bread


1. Cut the top off a squash and scoop

the flesh and seeds out using the

blunt end of a spoon. Cut the Squash

into four slices and coat them with

Olive oil, sea salt and Cajun spices.

2. Mix the natural yoghurt with freshly

snipped spring onion.

3. Chop the onion finely and cook it in

deep sauce pan add the diced

tomatoes and raisins.

4. Fold in the polenta and mix togetherfirmly before adding the water slowly

and cooking the grains.

5. Bake the butter nut squash quarters

in a pre heated oven at 180 degrees,

for 15 minutes

6. Grill the rustic bread, with a drizzle of

olive oil.

7. Neatly arrange the butternut squash

quarters into four plates, and serve

them with soft polenta, and flavoured

yoghurt.





Plate Specification: Dessert Knife, dessert fork, tea spoon Serves 4

Name of Dish: Cornish Mead poached pear, with clotted

cream

List of Ingredients

400 ml Cornish Mead

2 strips Lemon rind

2 strips Orange rind

2 Cloves

1 Bay leaf

200g Caster sugar

2 Ripe Pears (Williams) - Do

not peel just wash, then cutin half (4 halves in total)

4 slices of Saffron bun

To serve Cornish Clotted

Cream

2 Strawberries


1. Add all the ingredients, except the pears

and saffron bread, and 180ml water to a

pan that will hold the fruit.

2. Bring slowly to the boil and stir to

dissolve the sugar, and then boil for 15

minutes.

3. Lower the heat, add the pear halves,

and simmer for about 30 minutes until

the pears are tender – when you can

pierce them easily with a knife.

4. Chill the pears and re-heat in the liquid.

5. Toast 4 slices of saffron bread and place

on four plates, add 1 piece of hot pear

on top and ladle over a little hot

reduced poaching liquid.

6. Serve the poached pear garnished with

haf a strawberry,bay leaf,and a curl of

Cornish Clotted cream.





Plate Specification: Dessert Plate Serves 4

Name of Dish: Crushed Chocolate wall

List of Ingredients

100 g White Chocolate

100g Dark Chocolate

100g Milk chocolate

50 ml Double cream

400 g Mixed Nuts

50 ml Runny honey

5 tbsp confectioner sugar

10 g Sesame seeds

10g Red Chilli flakes


1. Melt White chocolate, and Dark

Chocolate, Milk Chocolate on a double

boiler, separately

2. Pour the chocolate on top of separate

silicone sheets

3. When the chocolate sheets are almost

set, sprinkle the toasted sesame seeds

on them

4. Cut 6 Irregular pieces out of the

chocolate sheets.

5. Whip the cream until stiff.

6. Stew the mixed nuts with the runnyhoney and red chilli flakes.

7. Take four dessert plates and place a

crushed white chocolate sheet on them.

8. Top over with some irregular jewels of

stewed nuts and a spoonful of Chantilly

cream.

9. Place another layer of dark chocolate

over and press gently.

10. Place some cream, a few nuts and an

alternate layer of chocolate on top

pressing gently.11. Serve cold, dusted with confectioner

sugar.





Plate Specification: Wine Glass/under plate, paper napkin, tea spoon Serves 4

Name of Dish: Mahogany Posset

List of Ingredients

500ml Double Cream

½ tsp Grated lemon peel

1/8tspalmondextract

1eggwhite

1/8cuptreacle

1/4 cup gin

4 Cornish Fairing biscuits


1. Heat in a saucepan the double cream,

lemon peel, and almond extract.

2. Bring to a boil and reduce to three

quarters the amount.

3. Beat egg white, add treacle and gin and

bring to a simmer.

4. Ladle the Posset mix into four wine

glasses and serve with a hearty dunk of

Cornish Fairing biscuit.





Plate Specification: Side Order Bowl. Serves 4

Name of Dish: Side Vegetables dish

List of Ingredients

100g Carrots Peeled and sliced

100g Swede Peeled and sliced

100g Potatoes Peeled and sliced

50ml Double Cream

Salt to taste

Pepper to taste

150g (50+50+50g) Unsalted Butter

½ Bunch spring onions

200g Parsnips peeled and sliced into

batons50g Honey

200g Broccoli cut into florets

2 Sprigs thyme


1. Place the carrots, potatoes and Swede

in a deep pan and cover with cold water

and salt .

2. Boil over medium-high heat until

tender, about 15 minutes. Drain and

press through a potato ricer.

3. Coat the parsnip wedges in 50g of the

melted butter, and thyme and toss

gently on a non stick pan, until tender.

Coat with honey and caramelize the

surface. Adjust the seasoning with salt

and pepper.

4. Bring a large pot of salted water to boil,

and blanch the Broccoli florets for 2-3

minutes, refresh in ice water.

5. Whisk in 50g of the butter into the

mash, adjust seasoning and fold in thechopped spring onions.

6. Serve the Broccoli tossed in 50g butter,

along with the other vegetables.

cornish festive recipes

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