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Cooking Recipes for all types of food and cuisine
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Eatoutcornwall aims to bring you the best recipes from the region's top chefs.
Also, there are links to recipe resources and local foods.
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Mark Napper Trawlers Restaurant - Looe
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CHEFS NAME MARK NAPPER
RESTAURANT NAME and TOWN – TRAWLERS ON THE QUAY, EAST LOOE , CORNWALL
EOC: Who or what is your favourite product/producer in Cornwall?
CHEF: DAY BOAT FISH FROM THE LOOE FISH MARKET TO WHICH WE HAVE A WEB LINK FROM OUR WEBSITE SO THAT GUESTS CAN SEE WHAT HAS BEEN LANDED
EOC: When not eating your own food where do you like to eat well?
CHEF: THE WELL HOUSE, ST KEYNE
EOC: Where would you like to eat before you die?
CHEF: EL BOUILIE IN SPAIN
EOC: Where would you like to be in five years time?
CHEF: AT HOME IN MY GARDEN WITH MY GRANDCHILDREN---I WISH!!
EOC: What is the secret of a perfect omelette?
CHEF: FREE RANGE EGGS,TREWITHENS CORNISH BUTTER AND A GOOD PAN
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Trawlers Recipe for Lemon Posset
This recipe serves 6 - 8 people (depending on the size of your glass dishes)
Recipe by Mark Napper, Executive Chef Proprietor at Trawlers
Lemon posset is a very refreshing dessert and features as one of Mark’s ‘Trio of Pots’ - one of our signature puds at Trawlers.
It is simple to prepare, within 15 minutes, and you can ‘ring the changes’ with a luscious Posset trifle, something Mark often demonstrates at our regular ‘Master classes’ at the restaurant.
600 ml double cream - preferably Cornish, but you will have a good local dairy which you should use.
135 ml of caster sugar
The juice of two good sized lemons
Simply pour the cream into a large saucepan, add the sugar and gently bring to the boil.
We normally then remove the liquor to rest of a few minutes, but you can simmer for a further 4 minutes.
Then remove the pan from the heat and whisk in the lemon juice. Strain the mixture and then pour into your glasses - we use ‘shot’ glasses for our trios, you can use ramekins, but we wouldn’t recommend large glasses.
Leave them to cool before transferring to the fridge and chill for at least 4 hours before you serve them.
They can be topped off with a slice of crystallised lemon and/ or a touch of double cream and a mint leaf.
Lemon Posset Trifle
Same base recipe as above.
Take tall wine glasses and fill a third with broken sponge cake or sponge fingers, then add a’ dash’ (up to you on quantity…) of Cointreau or freshly squeezed orange juice.
Now it is time to add your fruits.
We recommend strawberries, raspberries, blueberries, mango, passion fruit and kiwi - in whatever combination takes your fancy.
If you decide to go for British seasonal fruits then all the better, you may even be able to pick them yourself locally.
Then pour over the warm Posset liquor and chill as above.
Garnish with a compote of seasonal fruit and mint leaves before serving.
>>More recipies from Trawlers of Looe click here to view<<
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Prosenjit (Sanjay) Kumar - Greenbank Hotel Falmouth
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CHEFS NAME: Prosenjit (Sanjay) Kumar
HOTEL NAME and TOWN: Greenbank Hotel, Falmouth
RESTAURANT NAME and TOWN: Harbourside Restaurant, Falmouth
EOC: Who or what is your favourite product/producer in Cornwall?
CHEF: Polgoon Aval Sparkling Cider and Fal Bay Oysters, a marriage made in heaven!
EOC: When not eating your own food where do you like to eat well?
CHEF: The Three Mackerel on Swanpool Beach, Falmouth
EOC: Where would you like to eat before you die?
CHEF: Kamat’s Indian Vegetarian Restaurant in Margao, Goa (eating out of my wife’s nimble fingers of course!!)
EOC: Where would you like to be in five years time?
CHEF: Executive Chef of a seaside Boutique Hotel aiming for my next Michelin Star
EOC: What is the secret of a perfect omelette?
CHEF: The 3 P’s
1. Practice, 2. Pan-seasoned/Non stick, 3. Portion – 2-3 eggs per serving
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Garam Masala dusted Newlyn bay Filet of Halibut
Served with crushed Bombay style Cornish earlies, new season Rowes farm Asparagus and Coconut-Curry Butter
PREP TIME 15 Min
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, 15 g Greenbank curry powder, 225 g cold, unsalted butter, cut into pieces, Cornish sea salt to taste, 60 ml vegetable oil, 4 <150 Gms> fillets Newlyn bay Halibut, 15 g garam masala, For the Bombay crushed earlies, 200 Gms Cornish earlies (boiled in their skin), 3 Gms Turmeric powder, 1 gm Chilli powder. 2gms Ground Coriander, 1 gm Ground Ginger, 1 bunch Cornish asparagus Trimmed.
Sanjays notes…
This fish dish is a great marriage between oriental flavours and fresh Cornish summer produce .Reminds me of a typical summer afternoon, discussing Sachin tendulkars feats on the cricket pitch while enjoying a subtle South Indian fish dish in one of the eponymous Mumbai cafes, only inches away from the sea.
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.>
2. When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
3. 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 Halibut with garam masala and salt.
4. Sear the Halibut 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.
5. For the Bombay crushed potatoes….Heat some oil in a pan, cook off the ground cumin, and turmeric powder, add rest of the tomatoes. Add the boiled Cornish earlies and coat them generously with the spiced tomatoes. Crush the spiced potatoes and keep warm.
6. Blanch the Cornish asparagus spears in salted water for 2-3 minutes and keep aside.
7. To serve…Spoon a generous amount of crushed earlies on the fish plate. Sit the Halibut on top, and place the blanched asparagus spears criss crossing each other. Drizzle the coconut butter around and garnish with a bunch of Confit cherry tomatoes on the vine, and a pickled lemon wedge.
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Nik Taylor, Head Chef - Indaba Fish Truro
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EOC: Who or what is your favorite product/producer in Cornwall?
NT. Mathew Stevens in St ives, fantastic fresh fish always delivered before 11am.
EOC: When not eating your own food where do you like to eat well?
NT. I really enjoy Kevin Viner’s near summercourt. Nice atmosphere, interesting food.
EOC: Where would you like to eat before you die?
NT. The top michelen starred restaurant in Paris at the time. Would love to try the French Laundry too.
!
EOC: Where would you like to be in five years time?
NT. Would like to have my own business and be making mega bucks!
EOC: What is the secret of a perfect omelette?
NT. Fresh free range eggs, strong cheddar, butter, all cooked in a heavy, well seasoned pan.
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Roast Monkfish Tail wrapped in parma ham, on a bed of garlic mash, with a creamy mussel sauce.
Wrap a small fillet (6oz) of monkfish tail in two wafer thin slices of parma ham, sear in a hot pan with olive oil, until golden brown all over.
Then put the pan with the monkfish into a very hot oven and roast for 5 minutes, pull it out and let it rest in a warm place until ready to serve.
Make up some mash potatoes and flavour with crushed garlic, butter, salt and pepper.
In a small wok, fry a small handful of chopped onions in a little butter, add half a teaspoon of garlic.
After a minute or two add a handful of fresh, washed mussels and shake around in the pan.
Add half a small glass of wine and a good dollop of fresh cream, cook until all the mussels have opened and the sauce has thickened, add a sprinkle of chopped fresh parsley.
The dish is now ready to assemble, place a generous spoon of mash on a large warmed bowl, slice the fish into 3 and arrange on top of the mash and spoon the mussels with the sauce around the fish.
Finish with a nice sprig of parsley.
Simple and delicious, bon apetit!
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Steve Barrett,
Head Chef - St Agnes Hotel
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EOC: Who or what is your favorite product/producer in Cornwall?
SB. I find Angus Trotters a good meat supplier. He will deliver whenever I need him to and his beef is well hung.
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EOC: When not eating your own food where do you like to eat well?
SB. When I'm not eating my own food I usually eat Indian at Kathmandu Palace in Truro. It's the best Indian I have had in the country.
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EOC: Where would you like to eat before you die?
SB. I would love to dine in Gordon Ramsey's restaurant in France if he ever builds it!
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EOC: Where would you like to be in five years time?
SB. In 5 years I would like to be running my own 40 seater restaurant serving good food within a great atmosphere so that customers have fun and it reminds them of home.
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EOC: What is the secret of a perfect omelette?
SB. Put salt in the eggs first to break down the whites. Also use a hot pan.
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Crispy Pork with Black Pudding and Mustard Mash
4 portions
Ingredients-
1/2 Pork Belly, boned and rolled,br>
1/2 Black Pudding
2 1/2 lb Maris Piper Potatoes, peeled
1 litre Goose or Duck Fat
1 1/2 litres Olive Oil
125g Course Grain Mustard
125g Butter
4 Large Leaves of Savoy Cabbage
Salt & Pepper
1/2 Pint Red Wine
1/2 Pint Beef Jus
Method
Place duck fat and oil in a roasting dish.
Place pork in the dish so that it is submerged in the oil.
Place the dish in the oven for 4 hours at 165°C.
Remove the Pork from the oil and place on a flat oven tray.
Put the peeled potatoes in a pan, cover with boiling water then add a pinch of salt and boil for 3/4 hour, till soft.
Drain the potatoes, add butter, milk and salt and pepper to taste, then add the mustard.
Cut the black pudding into 4 and saute, then place in the hot oven for 10 minutes.
Place a bit of the oil from the pork in a sauce pan for deep frying. and heat.
Shred the cabbage and place in the hot oil for 20 seconds till crispy, drain well and season with salt and pepper.
Share the mash between the 4 plates.
Cut the pork into 4 and place a piece on each plate.
Put the black pudding on top of the pork.,
Boil the wine and jus until it coats the back of a spoon and pour over the pork and black pudding.
Place the cabbage on top and serve.
ENJOY
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Ian Carter, Head Chef at the St. Enodoc Hotel in Rock
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EOC: Who or what is your favorite product/producer in Cornwall?
I would choose Watts our local butcher in Rock. The meat is fully traceable, very well kept and he let’s me know whats best.
We try to help each other if guests ask where to get Steak for the barbecue I send them to Watts, and if his customers are looking for a great meal, then he send’s them to us.
A great partnership.
EOC: When not eating your own food where do you like to eat well?
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I like Paul Ripley in St Merryn simple and well cooked food and really admire the style and menu at Nathan Outlaws although im still waiting to go to the new restaurant.
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EOC: Where would you like to eat before you die?
I suppose the French Laundry in California, I have Thomas Kellers book and admire his precision.
EOC: Where would you like to be in five years time?
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I would certainly love to be still in Cornwall, maybe one day with my name over the door, I would like to have the accolades and success as some of my more famous contempoaries who are names
In the kitchen now.
EOC: What is the secret of a perfect omelette?If you use a fork for whisking , I find a whisk just puts in too much air.
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Pan Fried Fillet of Wild Seabass with Slow Roast Vine Tomatoes, St Enodoc Asparagus, New Potatoes and Green Olive Tapenade
4 portions
Ingredients: -
4 Medium size Fillets of Wild Seabass (Scaled and Pin Boned)
4 Medium sized Vine Tomatoes
2 Cloves Garlic
Small Bunch of Thyme
Small Bunch of Flat Leaf Parsley (Chopped)
1 Red Chilli
1 Bunch of St Enodoc Asparagus
350g New Potatoes Cooked and Cut into Quarters
100g Green Olives (Pitted)
1 Teaspoon of Dijon Mustard
1 Teaspoon of Capers
25g Anchovy Fillets
1 Lemon
200ml Olive Oil
Salt and Pepper
15g Caster Sugar
80g Butter
Method
Take the Filleted Seabass and with a sharpe knife score along the skin but don’t cut through the flesh. Keep in the fridge until required.
With the Tomatoes, slice in half across the middle, place on a wire rack and oven tray.
Chop the Thyme finely.
De-seed the Chilli and chop finely.
With one of the Cloves of Garlic finely chop, sprinkle all these ingredients over the Tomatoes.
Then season with Salt and Pepper and Sugar, Drizzle with Olive Oil.
Then Roast at 150oc on the bottom shelf of your oven for 21/2 hours, checking occasionally
Blanch the Asparagus in boiling salted water for 1 minute then plunge straight into ice-cold water to maintain the bright green colour
For the Tapenade, put the Olives, remaining Garlic Clove, Dijon Mustard, Anchovies and Capers in a Blender and blitz, add a little lemon juice and olive Oil to season to taste.
Use half of the Butter and sauté the New Potatoes for five minutes
Mean while cook your Seabass on a medium heat in a non-stick frying pan. Add remaining Butter and allow to foam. Place fish skin side down and cook until 90% done, then turn over to finish cooking. You should have a really crispy skin.
Add the Asparagus to the New Potatoes, season and add chopped Parsley.
Place warm Tomatoes on a plate with New Potatoes. Sit the Seabass on top. Drizzle the Tapenade over the fish
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Michelin Starred Chef Nathan Outlaw talks to Eat Out Cornwall
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Nathan, who was originally based at the St Ervan Manor has decided to stay in Cornwall and move to the 18-bedroomed, harbourside Marina Villa Hotel in Fowey.See Nathan's Website Here
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EOC: Who or what is your favorite product/producer in Cornwall?
It has to be fish and seafood. Our supplier is Tim Alsopp in Looe, I have used him for 9 years now he is a star. All our catch is hand picked chosen for us specifically and arrives in pristine condition the prime fish of Cornish waters.
EOC: When not eating your own food where do you like to eat well?
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I like Paul Ripley’s cooking at Ripley’s in St. Merryn. Good straightforward flavours and premium ingredients treated with respect.
EOC: Where would you like to eat before you die?
Definitely the French Laundry in Napa California, I’ll get there eventually.
EOC: Where would you like to be in five years time?
I want to be internationally recognized as having one of Britain’s best restaurants. I want to have 2 Michellen stars but still continue to serve real food to real people at an acceptable prices.
EOC: What is the secret of a perfect omelette?
A good non stick is essential and fine fresh eggs.
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Lobster Risotto with Orange and Tarragon
4 portions
FOR THE LOBSTERS
2 live lobsters weighing between 600g to 750g
Bring a large saucepan of very salty water to the boil (if you can get it use sea water). Take the lobster and place it on a chopping board, insert the tip of a sharp knife through the back of the head at the point where the head has a cross. This will kill the lobster immediately. Remove the claws from the body and the tail from the head. Blanch the tail in the water for 1 minute and the claws for 3 minutes. The cooking time depends on the size lobster this recipe is for 750g lobsters. Whilst hot remove the meat from the claws and tails and chill. Once cold chop up the claws making sure you check for cartilage and cut the tail down the centre and remove the intestine and chop the same size as the claws. Chill until ready for use.
FOR THE RISOTTO BASE
200g canaroli risotto rice
1 small onion, finely chopped
500ml vegetable stock
75g unsalted butter
25ml olive oil
Heat up the stock. Place a pan onto the heat and add the oil and butter when the butter is melted add the onion and cook for 3 minutes then add the rice and cook for another 3 minutes with out colour. Add the stock ladle by ladle stirring all the time. The rice will take 14 minutes to cook. It should still be firm in the centre of the grain. Once cooked place onto a tray and allow cooling.
TO FINISH THE RISOTTO
100g grated parmesan
50g unsalted butter
1 orange segmented and chopped
50g picked tarragon
4 spring onions finely sliced
Vegetable stock
Place the rice base into a pan and with some vegetable stock and the butter. Place onto the heat and cook for 3 minutes, if you need more stock add it. Add the remaining ingredients and remove from the heat. Continue to stir for 1 minute and taste the seasoning add salt and pepper as required and serve.
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Andy Carr @ The Bakehouse Restaurant, Penzance...
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EOC: Who or what is your favorite product/producer in Cornwall?
Seafood / Jake Freethy (boat is called Go For It!) the best lobster catcher / fisherman I know!
EOC: When not eating your own food where do you like to eat well?
What I really like is very simple, rough, earthy no fuss food. A real back street coastal, unadulterated secret. The type of place the French/Spanish/ Italian/Greek locals know about but never speak of. High art food science doesn’t really float my boat...
EOC: Where would you like to eat before you die?
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The place mentioned above if I ever find it!
EOC: Where would you like to be in five years time?
I’m very happy doing what I’m doing at the moment. To own a chain of restaurants has never appealed to me. I would, however love to tell our bank where to go...
EOC: What is the secret of a perfect omelette?
Practice, Patience, a good heavy pan! And of course best eggs from mother's chickens.
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PAELLA:
All time favourite food – we’ve a fantastic 50 person paella pan which we’ve used for many a beach party!
Ingredients:
Spanish Onion, sliced
Chopped Garlic – 3 cloves
One red, one yellow, one green sliced pepper
One cup Calasparra (Aborrio will do) Rice
3 cups fish stock (or veg stock)
One gram Saffron
Pinch of Salt
Handful Crevettes
Handful Clams
Pint Mussels
One Meduim Squid, Sliced into inch thick pieces
Fry without browning, onions, rice, garlic, squid pieces and peppers,
Add saffron infused fish stock.
Allow to boil then throw in a couple of handfuls prawns, clams, mussels good pinch of salt.
Add a handful of chopped parsley and place in a hot oven for 15/20 mins, until rice is cooked and abit crispy around the edges.Remove from oven
Cover with a tea towel for 5 minutes before serving.
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Cornish Specialties and Recipes.
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Cornish Specialities and Recipes.
The pasty was originally a handy all-in-one meal of meat and vegetables for hungry miners and labourers, cooked, carried and served in its own pastry crust. Clotted cream was made overnight on the kitchen range and served with Cornish splits, puddings or even added to savoury recipes. There are saffron cakes, buns and heavy cake, traditionally baked for fishermen returning with their catch. The many varieties of fish landed in Cornwall are still cooked in traditional local recipes such as Stargazy pie. There are recipes here for you to try. Or perhaps you have a favourite “Cornish” recipe, old or new, to share.
>>more<<
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foods-online.co.uk provide a central point of collection and distribution for high quality Cornish Produce.
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Foods-online recipes offer a wide variety of tastes and are displayed simply to help you get the best from your cooking. Just print out the recipe of your choice and follow the instructions for a delicious and healthy meal.
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Cooking Solutions... Cooking and cooking advice, catering, gourmet food, recipes...
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www.cooking-solutions.com Personalized cooking and cooking advice, catering and private chef services, gourmet food and recipes, cookbooks and lots more... Tons of resources and a great FREE ezine, too!
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Food Reference - Culinary History, Festivals, Schools, Recipes
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www.foodreference.com Articles & trivia about food, recipes, quotes, events, cooking
schools & tours, food art, cookbook reviews, humor & poetry, crosswords.
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GormetGroceryOnline
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Gourmet Food | Food Gifts | Gift Baskets | Dinner Delivery | FruitShop for gourmet food & gourmet food gifts. Gourmet grocery online offers high quality gourmet foods and gift basket, wine basket, fruit baskets, floral, lobster, steak, caviar, turkey, desserts: cake, pie, sugar free dessert more. Same day delivery
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FastFood.com
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Restaurant Marketing
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www.quantifiedmarketing.com Quantified Marketing Group is the largest full-service restaurant marketing, restaurant design and restaurant public relations firm in the nation.
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Recipe Land
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Restaurant Menu Design
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Adapmark Restaurant Menu DesignProfessional restaurant menus design at affordable prices. Increase your restaurant's average check by 8%-10% with fantastic restaurant menu design and templates. Call us now!
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Holiday Gift Baskets
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Holiday Gift BasketsHoliday gift baskets, corporate gift baskets form christmasgiftcollection. Com holiday baskets, gift baskets, corporate baskets, wine gift baskets.
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