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
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.