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Fire Spice Menu With Recipes 2012

Fire Spice Menu With Recipes 2012

Ratings: (0)|Views: 23|Likes:
Published by Prosenjit76
Cornish ingredients at its seasonal best.
Cornish ingredients at its seasonal best.

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Published by: Prosenjit76 on Jan 15, 2012
Copyright:Traditional Copyright: All rights reserved


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Fire and Spice
A three course seasonal menu prepared by Cornwall Fire and Rescue Servicefirefighters from Falmouth Community Fire Station, under the watchful eye of Chef Sanjay Kumar.The menu features local fresh ingredients and the event promotes fire safety inthe kitchen, whilst raising money for Children’s Hospice South West PreciousLives Appeal.
Tools of the trade:
You will need a non stick pan to cook the fish in and aspatula to transfer it to the plate. A mixing bowl to toss the pea shoots,watercress and chestnut salad. Scallops can be substituted with apples to makea fish free alternative. A pair of tongs helps you to maintain a safe distancebetween the char grill and your hands, while a pair of protective kitchen glovesare needed when working with hot trays and oven heat.
Pan fried Falmouth bay scallops with Hog’s pudding, set on a bed of peashoots, watercress and chestnut saladIngredients:
110g Hogs pudding
400g scallops removed from their shells
2 lemons
1 sprig of fresh coriander
1. Slice the hog’s pudding into rounds - no more than ¼cm thick.2. Place a pan over a medium heat and fry the sausages (without adding any oil,as the hog’s pudding will give out plenty of its own oil) for about two minutes, oruntil crisp on both sides.3. Remove the sausages from the pan and transfer to a bowl. In the same pan,fry the scallops in the oil left by the sausage for about a minute on each side.4. Return the sausage to the pan with the scallops, add the lemon juice and let itbubble for a few seconds.5. To serve, place the hogs pudding and scallops onto a serving plate andsprinkle over the coriander leaves.
Masala dusted Newlyn day boat landed hake, served withwarm artichoke, sun blushed tomatoes and olives with fennelcrème fraise
 Servings: 4
15 g garam masala powder
Cornish sea salt to taste
20 ml vegetable oil
4 <150 G> fillets Newlyn bay Hake,
For the salad:
4 artichoke hearts quartered
100g sun blushed tomatoes
50g olives pitted
1 bulb fennel chopped
200g Cornish crème fraise
 1. To make the sauce, chop the fennel finely and whip into the crème fraise.2. 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 hake with garam masalaand Cornish sea salt.3. Sear the hake 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 butterand finish with a drizzle with a squeeze of lemon. Briefly drain on paper towelsto absorb excess oil, keep aside.4. For the salad, toss the artichoke hearts with sun blushed tomatoes and olives,keep warm5. To serve, spoon a generous amount of salad in the middle of the plate.6. Sit the hake on top, and place a generous dollop of crème fraise to finish thedish.
Grilled Filet Steak with mustard peppercorn sauceand fondant potato
Servings: 4
50 g mixed peppercorns
2 <180g> filet steaks
50 ml olive oil
2 tbsp unsalted butter
100g mixed wild mushrooms
1/4 cup brandy
2/3 cup whipping cream
1/4 cup spingo mustard
1. Spread the peppercorns on a plate.2. Pat steaks dry; press evenly into peppercorns. Set aside.3. Brush large heavy pan with oil; cook steaks over medium-high heat, turningonce, until well browned on both sides and rare inside, 6 to 8 minutes, or untilmedium, 12 to 15 minutes. Transfer to warmed plate; and let stand for 5minutes. Wipe out any peppercorns stuck to pan.4. Drain off any fat from the pan and return to medium-high heat; cook butterand mushrooms, stirring often, until mushrooms are tender, very golden andliquid has evaporated.5. Warm brandy in small saucepan over a low heat; ignite with long match. Pourover mushrooms. When flames die down, pour in cream; bring to boil. Boil untilslightly thickened, about 2 minutes. Stir in mustard; heat through.6. To serve, slice steaks across the grain; fan over warmed plates. Ladle sauceover top.

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A Cornish Tasting menu with recipes for 2012
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