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Newlyn Fish Festival Recipes

Newlyn Fish Festival Recipes

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Published by Prosenjit76

Made by the sea

Made by the sea

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Categories:Types, Recipes/Menus
Published by: Prosenjit76 on Feb 02, 2010
Copyright:Attribution Non-commercial


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Newlyn fish festival 2009 Prosenjit Sanjay Kumar   made by the sea
Jerk seasoned Cornish Tuna Niscoise With poached Ducks egg, and kalamata olive
01 Hungry Cornishman
 Preparation time
…15 minutes
1 Cornish Tuna steak 10ml olive oil1 Duck egg1 /4 lemon wedgeA handful of lizard leaf salad 20ml white wine vinegar 30 Gms Sugar snap peas25Gms Jerk seasoning*
80 Gms Cornish earlies5 Kalamata olives Pitted 3 Cherry tomatoesSlices of French bread Fresh Coriander leaves to garnish
Place theduck eggs in simmering water with white wine vinegar and poach for 5 minutes.
Top and tail the green beans, boil for 2-3 minutes and refresh under cold water.
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!!
 Eachelement in this dish, has a unique geographic origin, flavour and identity, yet, carefully arranged in a plate, it offersa 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 basscan be a good alternative to Cornish tuna.
Locally smoked mackerel and wild garlic yarg tart 
Makes 1x25 cm tart to serve 6-8
For the pastry For the filling
125g unsalted butter, cubed 250g Wild garlic yarg250g all purposeflour3 smoked mackerel fillets1 egg yolk6 egg yolks3 whole eggs250ml double creamJuice of ½ lemonA few pinches ground nutmeg
Salt and black pepper Dressed salad leaves, to serve
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 adough. 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 allowfor 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 beansand bake for 12 minutes. Reduce the heat to 140C and bake for a further 15-20 minutes until dry. Remove fromthe 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 themackerel, spring onions and grated wild garlic yarg over the cooked tart shell. Preheat the oven to 180C Placethe 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.

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