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Cornish Festive Recipes

Cornish Festive Recipes

Ratings: (0)|Views: 46|Likes:
Published by Prosenjit76
A collection of my favorite Cornish recipes
A collection of my favorite Cornish recipes

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Categories:Types, Recipes/Menus
Published by: Prosenjit76 on Jan 07, 2012
Copyright:Traditional Copyright: All rights reserved

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11/18/2012

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 A Taste of Tin Dish Specification
2012
1
© Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.comfor permission to use this content.
Plate Specification: Starter plate Serves 4Name of Dish:
PearlBarley and Cornish Nettle Yarg soup 
List of Ingredients 
250g Large Oniondiced½ Head Celery chopped finely250g Carrot peeled and sliced½ Garlic Peeled and chopped25 ml Olive oil100g Cornish Nettle yarggrated250 g Potato Desiree peeledand diced1 Litre Vegetable stock25 g All purpose flour10 g Dried thyme5 g Salt250 g Pearl barley1 Tinner’sBread
 
Method of Preparation 
1.In a large stock pot, sauté onion,celery, carrots, and garlic inolive oil until soft but notbrowned. Sprinkle in flour andpearl barley and cook, stirringfor 2 minutes. Add vegetablestockand bring to a boil.2.Add the thyme and allow tosimmer and thicken, stirringfrequently, until the potatoesare cooked through,approximately 25 minutes.During cooking, break uppotatoes with the back of aspoon, adjust the seasoning,and serve hot topped withshreds of Cornish Nettle yarg.3.Slice the Tinner’s bread intofour, toast it under a grill.4.Divide the soup into four bowls,and serve with the Tinners’sbread.
 
 A Taste of Tin Dish Specification
2012
2
© Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.comfor permission to use this content.
Plate Specification: Starter plate Serves 4Name of Dish:
Souced Cornish Pilchards (Fairmaids)
List of Ingredients 
1 Kg fresh Cornish sardines,boned and scaled1 teaspoon curry powder1 teaspoon sea salthandful fresh corianderleaves100ml cider vinegara few peppercornsslices of lemonNew Potatoes
 
Method of Preparation 
1.Sprinkle the sardines with salton both sides. Roll them fromthe tail to head and secure witha toothpick.2.Place the roll mops in anovenproof dish and sprinkle onthe coriander leaves andpeppercorns. Add the cidervinegar and bake in a warmoven (180 degrees Celsius) for15 minutes.3.Boil the new potatoes, in waterfor 10 minutes, and cut theminto half.4.Allow to cool.5.Divide thesouced Pilchards,into four plates and serve themwith a slice of lemon and awarm potato salad on the sidedrizzled with the cider juicesfrom the oven tray.
 
 A Taste of Tin Dish Specification
2012
3
© Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.comfor permission to use this content.
Plate Specification: Starter plate Serves 4Name of Dish:
Cornish Tribute and smoked Hog’s Pudding Hoggan 
List of Ingredients 
100g Puff pastry sheet250 g Smoked Hog’s Pudding5 Apple brae burn1 Egg50g Unsalted Butter25 g Caster Sugar100 ml Tribute ale4 Sage leaf 50ml Sparkling waterPlain flour to dust100g Freisse Lettuce100ml Vegetable oil
 
Method of Preparation 
1.Peel, core, and quarter apples. Peel and slicethe Hog’s pudding into rings2.Melt the unsalted butterin a saucepan.Sprinkle the sugar over the butter and addthe tribute ale to it. Bring the mixture to aboil, and reduce to a syrupy consistency.3.Arrange apple quarters in a tarté tatin mouldtightly packing them in overlappingconcentric circles. Place aslice of Hog’sPudding between each apple quarter. Pourthe reduced sugar and ale mixture over thefruit 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 onlightly floured surface and divide into fourcircles slightly bigger than the tarté tatinmould.5.Drape the dough over apples and Hogspudding in the mould, tucking the doughbetween sides of the mould and the fruit andcoat with some egg wash.6.Bake tart until golden brown, and let it restfor a few minutes.7.Dip the sage leaves in flour, followed bysparkling water and deep fry in oil.8.Remove the tart from the oven and carefullyflip it upside down on the plate.9.Place a neat pile of lettuce, on the plate, andserve garnished with sage tempura.

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Prosenjit76 added this note
My favorite Cornish recipes.
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