Post on 06-Apr-2018
8/3/2019 Cornish Festive Recipes
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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 4
Name of Dish: Pearl Barley and Cornish Nett le Yarg soup
List of Ingredients
250g Large Onion diced
½ Head Celery chopped finely
250g Carrot peeled and sliced
½ Garlic Peeled and chopped
25 ml Olive oil
100g Cornish Nettle yarg
grated
250 g Potato Desiree peeled
and diced
1 Litre Vegetable stock25 g All purpose flour
10 g Dried thyme
5 g Salt
250 g Pearl barley
1 Tinner’s Bread
Method of Preparation
1. In a large stock pot, sauté onion,
celery, carrots, and garlic in
olive oil until soft but not
browned. Sprinkle in flour and
pearl barley and cook, stirring
for 2 minutes. Add vegetable
stock and bring to a boil.
2. Add the thyme and allow to
simmer and thicken, stirring
frequently, until the potatoes
are cooked through,
approximately 25 minutes.
During cooking, break up
potatoes with the back of a
spoon, adjust the seasoning,
and serve hot topped with
shreds of Cornish Nettle yarg.
3. Slice the Tinner’s bread into
four, toast it under a grill.
4. Divide the soup into four bowls,
and serve with the Tinners’s
bread.
8/3/2019 Cornish Festive Recipes
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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 4
Name of Dish: Souced Cornish Pilchards (Fairmaids)
List of Ingredients
1 Kg fresh Cornish sardines,
boned and scaled
1 teaspoon curry powder
1 teaspoon sea salt
handful fresh coriander
leaves
100ml cider vinegar
a few peppercorns
slices of lemonNew Potatoes
Method of Preparation
1. Sprinkle the sardines with salt
on both sides. Roll them from
the tail to head and secure with
a toothpick.
2. Place the roll mops in an
ovenproof dish and sprinkle on
the coriander leaves and
peppercorns. Add the cider
vinegar and bake in a warm
oven (180 degrees Celsius) for
15 minutes.
3. Boil the new potatoes, in water
for 10 minutes, and cut them
into half.
4. Allow to cool.
5. Divide the souced Pilchards,
into four plates and serve them
with a slice of lemon and a
warm potato salad on the side
drizzled with the cider juices
from the oven tray.
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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 4
Name of Dish: Cornish Tribute and smoked Hog’s Pudding
Hoggan
List of Ingredients
100g Puff pastry sheet
250 g Smoked Hog’s Pudding
5 Apple brae burn
1 Egg
50g Unsalted Butter
25 g Caster Sugar
100 ml Tribute ale
4 Sage leaf
50ml Sparkling water
Plain flour to dust
100g Freisse Lettuce
100ml Vegetable oil
Method of Preparation
1. Peel, core, and quarter apples. Peel and slicethe Hog’s pudding into rings
2. Melt the unsalted butter in a saucepan.
Sprinkle the sugar over the butter and add
the tribute ale to it. Bring the mixture to a
boil, and reduce to a syrupy consistency.
3. Arrange apple quarters in a tarté tatin mould
tightly packing them in overlapping
concentric circles. Place a slice of Hog’s
Pudding between each apple quarter. Pour
the reduced sugar and ale mixture over the
fruit 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 on
lightly floured surface and divide into four
circles slightly bigger than the tarté tatin
mould.
5. Drape the dough over apples and Hogs
pudding in the mould, tucking the dough
between sides of the mould and the fruit and
coat with some egg wash.
6. Bake tart until golden brown, and let it rest
for a few minutes.7. Dip the sage leaves in flour, followed by
sparkling water and deep fry in oil.
8. Remove the tart from the oven and carefully
flip it upside down on the plate.
9. Place a neat pile of lettuce, on the plate, and
serve garnished with sage tempura.
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A Taste of Tin Dish Specification 2012
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Plate Specification: Dinner Plate Serves 4
Name of Dish: Deconstructed Pasty dinner
List of Ingredients
800g blade of beef
200g short crust pastry
50g Spanish onion
½ Head of celery
4 Potatoes (Large)
200g Turnip
1 Egg Beaten
½ tsp Salt
½ tsp Crushed Black Pepper
200 ml red wine2 sprigs Thyme
80 g Unsalted Butter
30ml Olive oil
500ml Veal stock
20g Plain flour to dust
Method of Preparation
1. Trim the Blade of Beef off any sinews, and marinate
it with Celery and Chopped onion, along with the
red wine and thyme.
2. Cut the potato into an attractive cylindrical shape
resembling the Robinsons shaft using a ring mould.
3. Peel and slice the turnips thinly resembling the
wheel of an engine house.
4. Roll out the pastry on a lightly floured surface, cut 4
attractive flags out of it, and coat them with egg
wash.
5. Bake the pastry flags, in a pre heated oven at 220
degrees, for 10 minutes.
6. Remove the blade of beef from the marinade and
sear them over high heat, with 30g of the butter
and the Olive oil.
7. Pour the marinade along with 50 ml of veal stock
and the blade of beef ,and braise(slow cook) in a
deep tray, in a pre heated oven(150 degrees) for 3
Hours.
8. Cook the potato cylinder with 30 g unsalted butter
and veal stock, until soft.
9. Cook the sliced turnips, in 10 g of butter and
season with salt and pepper.
10. Remove the blade once cooked, and roll into a
cylindrical shape in a cling film and cool it.
11. Blend the cooking liquor and vegetables and strain
it/reduce it to a sauce consistency.
12. Slice the blade into 4 and serve it hot on four
plates, resting diagonally on the potato fondant,
with the turnip wheel on the side, and a flag of
crisp puff pastry.
13. Drizzle the cooking liquor around the blade and
potato and serve immediately.
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A Taste of Tin Dish Specification 2012
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Plate Specification: Oven proof dish, with an under plate, and paper napkin Serves 4
Name of Dish: Fish, Tin and Copper (Mousakka)
Method of Preparation
1. Preheat the Oven at 180 degrees.
2. Cure the Aubergine slices with Olive oil,
and keep aside.
3. Slightly fry the mackerel and Haddock in a
non stick pan, skin side down, and place
in a shallow baking tin.
4. Fry the slices of Aubergine/courgette in
the same pan, for the flavours of fish oil
to soak into them.
5. Layer the fried Aubergine/courgette slices
on top of the mackerel and smoked
haddock, into four flame proof dishes.
6. Sprinkle some freshly torn oregano leaves
on them.
7. Cook the Flour and butter together to
form a soft brown roux, over low flame.
8. Whisk the milk, Clotted cream, mustard
and egg along with the grated cheese,
into the roux (cooked flour and butter)
and pour generously over the fish
mixture.
9. Bake the Mousakka for 15 minutes (or
until the cheese mixture starts bubbling
and as a nice brown layer)
10. Serve the Mousakka hot with a seasonal
leaf salad and lemon wedges.
List of Ingredients 2 Mackerels scaled and filleted
2 Smoked Haddock filets cut into
four
2 Courgettes sliced thinly
1 Large Aubergine sliced thinly
4Tablespoons Cornish Clotted
Cream
1 Egg beaten
75g Cornish Blue Cheese Grated
1 Tea spoon Fresh Oregano Leaves
50ml Olive oil
1 Lemon Quartered
20 g seasonal salad
25 g Flour
25 g Unsalted butter
500ml milk
25 g Grain mustard
Special Note: The Blue vein in a
block of Blue cheese is copper
sulphate, created by the
introduction of penicillin into cheese
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A Taste of Tin Dish Specification 2012
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Plate Specification: Dinner Plate Serves 4
Name of Dish: Cajun spice Grilled Butternut squash wedges,
with soft polenta
Plate Specification: Dessert Plate,
List of Ingredients
2 Kg Butternut squash
200g Polenta
25 ml Olive oil
25 g Cajun spice powder
10g Raisins
1 Red onion
¼ bunch Spring onion
1 Tomato (diced)
250 ml water
10g Sea Salt
25 g Natural yoghurt
4 Slices rustic bread
Method of Preparation
1. Cut the top off a squash and scoop
the flesh and seeds out using the
blunt end of a spoon. Cut the Squash
into four slices and coat them with
Olive oil, sea salt and Cajun spices.
2. Mix the natural yoghurt with freshly
snipped spring onion.
3. Chop the onion finely and cook it in
deep sauce pan add the diced
tomatoes and raisins.
4. Fold in the polenta and mix togetherfirmly before adding the water slowly
and cooking the grains.
5. Bake the butter nut squash quarters
in a pre heated oven at 180 degrees,
for 15 minutes
6. Grill the rustic bread, with a drizzle of
olive oil.
7. Neatly arrange the butternut squash
quarters into four plates, and serve
them with soft polenta, and flavoured
yoghurt.
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A Taste of Tin Dish Specification 2012
7© Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.comfor permission to use this content.
Plate Specification: Dessert Knife, dessert fork, tea spoon Serves 4
Name of Dish: Cornish Mead poached pear, with clotted
cream
List of Ingredients
400 ml Cornish Mead
2 strips Lemon rind
2 strips Orange rind
2 Cloves
1 Bay leaf
200g Caster sugar
2 Ripe Pears (Williams) - Do
not peel just wash, then cutin half (4 halves in total)
4 slices of Saffron bun
To serve Cornish Clotted
Cream
2 Strawberries
Method of Preparation
1. Add all the ingredients, except the pears
and saffron bread, and 180ml water to a
pan that will hold the fruit.
2. Bring slowly to the boil and stir to
dissolve the sugar, and then boil for 15
minutes.
3. Lower the heat, add the pear halves,
and simmer for about 30 minutes until
the pears are tender – when you can
pierce them easily with a knife.
4. Chill the pears and re-heat in the liquid.
5. Toast 4 slices of saffron bread and place
on four plates, add 1 piece of hot pear
on top and ladle over a little hot
reduced poaching liquid.
6. Serve the poached pear garnished with
haf a strawberry,bay leaf,and a curl of
Cornish Clotted cream.
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A Taste of Tin Dish Specification 2012
8© Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.comfor permission to use this content.
Plate Specification: Dessert Plate Serves 4
Name of Dish: Crushed Chocolate wall
List of Ingredients
100 g White Chocolate
100g Dark Chocolate
100g Milk chocolate
50 ml Double cream
400 g Mixed Nuts
50 ml Runny honey
5 tbsp confectioner sugar
10 g Sesame seeds
10g Red Chilli flakes
Method of Preparation
1. Melt White chocolate, and Dark
Chocolate, Milk Chocolate on a double
boiler, separately
2. Pour the chocolate on top of separate
silicone sheets
3. When the chocolate sheets are almost
set, sprinkle the toasted sesame seeds
on them
4. Cut 6 Irregular pieces out of the
chocolate sheets.
5. Whip the cream until stiff.
6. Stew the mixed nuts with the runnyhoney and red chilli flakes.
7. Take four dessert plates and place a
crushed white chocolate sheet on them.
8. Top over with some irregular jewels of
stewed nuts and a spoonful of Chantilly
cream.
9. Place another layer of dark chocolate
over and press gently.
10. Place some cream, a few nuts and an
alternate layer of chocolate on top
pressing gently.11. Serve cold, dusted with confectioner
sugar.
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A Taste of Tin Dish Specification 2012
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Plate Specification: Wine Glass/under plate, paper napkin, tea spoon Serves 4
Name of Dish: Mahogany Posset
List of Ingredients
500ml Double Cream
½ tsp Grated lemon peel
1/8tspalmondextract
1eggwhite
1/8cuptreacle
1/4 cup gin
4 Cornish Fairing biscuits
Method of Preparation
1. Heat in a saucepan the double cream,
lemon peel, and almond extract.
2. Bring to a boil and reduce to three
quarters the amount.
3. Beat egg white, add treacle and gin and
bring to a simmer.
4. Ladle the Posset mix into four wine
glasses and serve with a hearty dunk of
Cornish Fairing biscuit.
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A Taste of Tin Dish Specification 2012
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Plate Specification: Side Order Bowl. Serves 4
Name of Dish: Side Vegetables dish
List of Ingredients
100g Carrots Peeled and sliced
100g Swede Peeled and sliced
100g Potatoes Peeled and sliced
50ml Double Cream
Salt to taste
Pepper to taste
150g (50+50+50g) Unsalted Butter
½ Bunch spring onions
200g Parsnips peeled and sliced into
batons50g Honey
200g Broccoli cut into florets
2 Sprigs thyme
Method of Preparation
1. Place the carrots, potatoes and Swede
in a deep pan and cover with cold water
and salt .
2. Boil over medium-high heat until
tender, about 15 minutes. Drain and
press through a potato ricer.
3. Coat the parsnip wedges in 50g of the
melted butter, and thyme and toss
gently on a non stick pan, until tender.
Coat with honey and caramelize the
surface. Adjust the seasoning with salt
and pepper.
4. Bring a large pot of salted water to boil,
and blanch the Broccoli florets for 2-3
minutes, refresh in ice water.
5. Whisk in 50g of the butter into the
mash, adjust seasoning and fold in thechopped spring onions.
6. Serve the Broccoli tossed in 50g butter,
along with the other vegetables.