This action might not be possible to undo. Are you sure you want to continue?
COOK TIME 20 Min READY IN 35 Min Ingredients for 4 servings 180 ml dry white wine, 120 ml heavy cream, 80 ml coconut milk,100g fresh mussels, 15 g 225 g cold unsalted butter cut into pieces, Cornish sea salt to taste, 60 ml vegetable oil, 4 <150 Gms> fillets Newlyn bay Hake, 15 g garam masala,
Method 1. For the sauce…Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup< about 10 minutes.> ,add the mussels and steam them until open. 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 masala and salt. 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 butter and finish with a drizzle with a squeeze of lemon. Briefly drain on paper towels to absorb excess oil, keep aside. To serve…Spoon a generous amount of coconut mussels on the bowl plate. Sit the Hake on top and garnish with a bunch of Confit cherry tomatoes on the vine, and a pickled lemon wedge. www.sanjayskitchen.co.uk
Saffron and Green pea risotto (Risi Bisi)
Serves …4 Preparation time..20mins Cooking time..20 mins Ingredients 50g/2oz butter 1 onion, peeled, finely chopped 1 garlic clove, peeled, finely chopped 250g/8¾oz Arborio rice or other Italian risotto rice 150ml/5fl oz dry white wine 1 litre/1 pint 15fl oz Vegetable stock 175g/6¼oz fresh peas, podded 2 strands saffron soaked 2 tbsp finely chopped fresh chervil leaves 2 tbsp mascarpone 25g/1oz parmesan cheese, grated salt and freshly ground black pepper 1 punnet pea shoots or micro cress, to serve Method 1. Melt the butter in a large pan over a medium heat until foaming, then fry the onion and garlic for 2-3 minutes, or until softened. 2. Add the risotto rice and stir well to coat in the butter. Cook for 1-2 minutes, or until the rice grains begin to turn translucent. 3. Add the wine and cook for 3-4 minutes, or until nearly all of the liquid has evaporated. Add a ladleful of the Vegetable stock to the pan and stir well. Cook for 1-2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock, into saffron strands. Repeat the process until the rice is cooked but still al dente (you may not need all of the stock). 4. Add the podded peas during the last 2-3 minutes of cooking, and then stir in almost all of the chopped chervil, (leaving some for the garnish) the mascarpone and parmesan. Season to taste with salt and freshly ground black pepper. 5. To serve, spoon the risotto into the centre of four serving plates and garnish with pea shoots or micro cress.
Saffron Eggy bread with macerated strawberries
(The best of Franco Cornish delight) Servings: Serves 4 Preparation time..3 hours Cooking time..15 mins Ingredients 4 eggs 2 tbsp milk About 2 tbsp caster sugar 4 thick slices of saffron bread, crusts removed Butter and sunflower or groundnut oil for frying For the macerated strawberries 1 tbsp apple balsamic, or other balsamic vinegar 2 tbsp caster sugar ½ tsp freshly ground black pepper 500g strawberries, hulled and halved, bigger ones cut into 3 or 4 thick slices Directions First prepare the strawberries: mix together the vinegar, sugar and pepper. Pour over the strawberries and leave to macerate for at least an hour – ideally 3–4 hours - to draw out the fruit’s juices. Stir again before serving, at room temperature. To make the eggy bread, beat the eggs together thoroughly with the milk and about 1 tbsp sugar, then pour into a shallow dish. Add the bread slices and submerge them in the egg, turning to coat them well. Let them soak, turning occasionally, for at least 10 minutes, or up to half an hour. Ideally, the bread should absorb almost all the egg . Put a non-stick frying pan over a medium heat and add a little butter and another dash of oil. Lay the eggy bread in the frying pan (cook it in 2 batches, if necessary). You can trickle any leftover egg over the bread slices while they’re frying on their first side. Fry for 2–3 minutes, until the base is golden brown, then flip over and cook for 2–3 minutes more. Transfer to warmed plates. Scatter the remaining sugar over the bread and serve, with the strawberries. www.sanjayskitchen.co.uk