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BBQ Hot Dog

Ingredients

4 Original Cornish Hot Dogs

4 Hotdog buns

1/4 red cabbage

1 small red onion

1 tablespoon mayonnaise

1 teaspoon dijon mustard

100g raisins

Salt and pepper

BBQ Sauce

1 small onion, finely diced

1 garlic clove, minced

1 tbsp smoked paprika

1 tsp cumin

75g dark brown sugar

200ml malt vinegar

100ml water

100ml tomato ketchup

Method

To make the BBQ sauce heat a little oil in a heavy bottomed pan and gently sweat the onions with out colouring. Add the garlic, smoked paprika and cumin and cook for another minute or two. Then turn up the heat and add the vinegar, water and sugar, bring to the boil and reduce by half. Stir in the tomato ketchup, this will thicken the sauce after a minute or two, feel free to add more if your sauce isn’t thick enough.

For the coleslaw, finely shred the cabbage and slice the onion, place in a bowl and add the mayonnaise, mustard and raisins, mix thoroughly and season with salt and pepper.

Meanwhile, cook your sausages either by shallow frying or steaming/ poaching them.

To shallow fry, bring your pan up to heat with a little olive oil, place the sausages in and keep turning for 20-25 minutes. Alternatively you can steam or poach the sausages for around 25-30 minutes before frying them off in a little oil for a couple of minutes to add a little colour.

When cooked, slice each hot dog bun across the top, place a hot dog in each followed by BBQ sauce and a spoonful of coleslaw. A BBQ Hot Dog recipe that is a great crowd pleaser!

Food and Wine Pairing Evening in aid of Great Ormond Street Hospital Charities Tick Tock Club Appeal

On 27th October, we’re hosting a fundraising evening in aid of Great Ormond Street Hospital charities Tick Tock Club, which is currently raising money for a new intra-operative MRI suite (integrated scanning and operating theatre). We’re holding a food and wine pairing evening in conjunction with Nigel Ede of Experience Wine who has lined up a whole host of amazing wines from Cornish vineyards including Polgoon, Camel Valley and Trevibben Mill. George will be serving a five course taster menu to which Nigel has paired wines for each course. So, not only can you enjoy an evening of fine food and wine, you can do it guilt free knowing you’ll be raising money for a fantastic cause! Read more about the appeal below.

Transforming brain surgery at Great Ormond Street Hospital

Creating a state-of-the-art intra-operative MRI suite

Great Ormond Street Hospital’s neurology and neurosurgery teams see more children with brain tumours and perform more operations for patients with epilepsy than any other hospital in the country. Precision is paramount to ensure that surgeons can successfully treat children without irreparably damaging the healthy parts of the brain.

As technology has developed, surgeons have been able to use imaging techniques in increasingly sophisticated ways. The development of MRI scans in particular has been crucial in the advancement of brain surgery, providing increased accuracy and precision to guide surgeons in performing operations. But the continuing complexities of the procedures mean that the teams are in urgent need of a new facility. Whilst the staff are world-class they need the very latest equipment to allow them to remain at the very forefront of children’s neurosurgery.

Currently, surgeons rely on images of a tumour taken before surgery to guide them in its removal, but structures in the brain can move during surgery, meaning pre-operative scans can quickly lose their accuracy. In addition, tumours are sometimes located under arteries or nerves, making them undetectable to the naked eye.

Surgeons know that, removing as much of a tumour or lesion as possible is crucial – the more they remove, the more likely a child is to be successfully treated. But they must also be extremely careful not to damage healthy tissue during the process. Unfortunately, the current facilities at Great Ormond Street Hospital mean that children can only have new scans several days after an operation, and so families face a difficult and anxious wait until surgeons are able to confirm if all the affected area has been successfully removed. In many cases, some tumour ends up being left behind.

In order to obtain these new scans, children may need another general anaesthetic procedure. If the scans reveal that some tumour or part of a lesion was left behind, further surgery may be needed, risking another anaesthetic and invasive operation, and creating another anxious wait for the parents.

However, a method new to the hospital that integrates real-time imaging into operations taking place could transform the situation for patients diagnosed with neurological conditions and their families.

A new intra-operative MRI suite

In a major step forward, the hospital’s neurology and neurosurgery teams plan to make the uncertainty and risk associated with multiple procedures a thing of the past. They plan to intergrate a state-of-the-art MRI scanner into a new operating theatre to create an intra-operative MRI (iMRI) suite. This facility will make imaging the brain during operations a seamless procedure, giving more critically ill children the best chance of a positive outcome.

After surgeons have completed the initial surgery, they will move the child to the MRI scanner contained within the same suite, travelling seamlessly through interconnected rooms, allowing the patient to remain on the operating table at all times. Within a matter of minutes, the surgeon, radiographer and radiologist will have real-time imaging of the brain and, together, they will be able to confirm whether the tumour has been successfully removed. If so, they can complete the surgery. Alternatively, if parts of the tumour still remain, the team will immediately be able to undertake more surgery to fully remove it.

The iMRI suite will mean answers are quicker and will also allow surgeons to push harder for the best possible outcome. It would also ensure that Great Ormond Street Hospital can offer young patients with neurological conditions and their families the best experience, minimising the stress, anxiety and uncertainty that they currently face.

Once its opens in 2019, the iMRI suite stands to directly benefit hundreds of children being treated for brain tumours and epilepsy at Great Ormond Street Hospital. This equipment will give these children the best chance of fulfilling their future potential, and extend the internationally renowned specialism of our neurosurgery team.

Great Ormond Street Hospital Children’s Charity’s Tick Tock Club appeal, chaired by Rosemary Squire OBE, now aims to raise the urgently needed funds to help make this state-of-the-art new iMRI suite a reality.

 

Great Ormond Street Hospital Children’s Charity.

Registered charity no. 1160024.

Who do we love? Gavin Roberts of the Kernow Sausage Company

During our popular Pig in a Day course, Gavin Roberts, founder of the Kernow Sausage Company will share with you his wealth of knowledge and experience, teaching you how to break down half a pig, prepare your own scrumptious sausages (yes, you will get to use our very own ‘antique’ sausage stuffer), and give you instruction on pork curing, the use of high quality ingredients and much more.  During the day you’ll also get to enjoy a pork-inspired brunch and lunch prepared by our head chef George.

This course provides a fascinating insight into the world of butchery and will arm you with the confidence to prepare your own delicious bangers and more at home!  The final Pig in a Day course of this year takes place on Saturday 7th October. Click here for the full course details.

We asked Gavin about starting up the Kernow Sausage Company, why he loves living and working in Cornwall, and what he loves about the Pig in a Day course.

In your own words, tell us who you are and what you do.

My name is Gavin Roberts and I am owner and founder of the Kernow Sausage Company and Two Brothers Foods.

Who or what inspired you into butchery?

As a little boy, I was taught to make sausages by my Gran and it’s always been something I’ve loved. I spent my youth shooting and fishing so fresh meat and fish was never far away.

Why did you start up The Kernow Sausage Company?

After years of working for suppliers to the multiples and larger companies, I became disillusioned with the commercial meat trade and decided to set up on my own, providing an offering that had real honesty and provenance.  Granny’s sausages were the perfect place to start!

What is your favourite product that you produce and why?

Oh that’s a tricky one! It has to either be our Trelawney Sausage (as that’s where it all started for me) or a nice 28 day-aged ribeye steak!

What new products/projects are you working on?

Our new retail outlet at St. Columb Road (TR9 6PZ) is a really exciting project. Sharing our wealth of ‘meaty knowledge’ with consumers is really exciting.

Do you feel customers expect much more from their butchers/food producers today in regard to quality and choice? If so, do you feel Cornwall is leading the way in independent producers and products?

Absolutely. Cornwall has more food and drink producers both large and small than any other county in the British Isles. The breadth of talent and professionalism from suppliers and kitchens is second to none.

What do you love about working in Cornwall and Cornwall in general?

The things that drive so many others to visit us year on year and we take for granted. I had a meeting with a top client recently whilst paddling on the beach. Who needs an office in the city?!

Aside from your own, what is your favourite Cornish product?

Too many to choose from. I love Roddas Clotted Cream (who doesn’t), Curio gin, and a good pint of Doom Bar, Tribute or Betty Stoggs.

If you were on death row, what would you request for your last meal!?

Ooh tough one. It would have to be toad in the hole or steak and chips (so long as they were made using our bangers or steaks!).

Favourite place to visit in Cornwall?

Carne Beach on the Roseland Peninsula is a particular favourite. It’s where I met my lovely lady and where I proposed.

Why do you enjoy working with Philleigh Way?

No one else will have me! I love the fun we have during our courses and also our shared passion for quality ingredients and sharing knowledge.

What’s the best bit about the Pig in a Day course?

The whole day is great fun. I love sharing my knowledge with people and giving them the confidence to go away and ‘have a go’. (Lunch is pretty good too eh George?!).

 

Toad in the Hole and Festive Gammon with Marmalade Glaze by Gavin Roberts of the Kernow Sausage Company

Toad in the Hole, by Gavin Roberts, courtesy of The Kernow Sausage Company.

“This toad in the hole recipe makes for an absolute classic comfort food that takes very little time to prepare but is a great winter warmer and wholesome meal for all the family. Serve with garlic roast potatoes and rich onion gravy. I hope you enjoy it!” Gavin Roberts.

Ingredients

6 – 8 Kernow Sausage Company Trelawney Traditional Pork Sausages

1 tablespoon of good quality oil

225g plain flour

4 free range eggs

250ml Cornish milk

Zest of half a lemon

Small bunch of fresh thyme

Salt and pepper to taste

Method

Preheat the oven to around 200ºC/400ºF/gas mark 6.

While your oven is heating, get some colour on the Trelawney Traditional sausages over a moderate heat in a lightly oiled frying pan. Take off the heat after a few minutes as the sausages will cook in the batter in the oven later on.

Line the base of your baking dish and arrange the sausages to fill a single layer and scatter your sprigs of fresh thyme between the sausages.

Mix together your flour, eggs and half the milk until left with a smooth batter. At this point add the lemon zest along with the salt and pepper.

Take the batter and pour over the sausages until around three quarters covered. Bake in the oven for around 35 minutes to 40 minutes depending on your oven. The toad in the hole will be ready to eat when the centre is brown and risen.

“I suggest serving this comforting classic with garlic roasted potatoes and onion gravy, completing a dish that will warm your heart as much as your belly on a cold night.”

 

Festive Gammon with Marmalade Glaze by Gavin Roberts, courtesy of The Kernow Sausage Company.

“Dry curing is one of the oldest and purist ways of preserving meat products. If you fancy getting a lovely festive glazed finish on your dry cured gammon you could try the following. It simply wouldn’t be Christmas in our household without this festive gammon recipe.” Gavin Roberts.

Ingredients

5 tablespoons of thick cut marmalade

50ml sherry

100g dark brown soft sugar

50g all spice

Zest of 1 orange

 Method

First you need to cook your Extra Mature Dry Cured Gammon according to instructions for your individual joint. When cooking you may want to consider following these guideline steaming times:

2kg will require a steam cook of 1 ½ hours approximately

4kg will require a steam cook of 3 hours approximately

6kg will require a steam cook of 4 ½ hours approximately

Next comes the glaze which will add a lovely festive finish.

Preheat your oven to around 200ºC/400ºF/gas mark 6.

While your oven is heating, add the marmalade, orange zest, sugar and sherry into a pan and warm through on a low heat.

The marmalade should have broken down to a sauce but still be slightly lumpy and syrupy. Be careful not to let it boil.

Sprinkle the all spice over the gammon joint, apply your sauce liberally and place in the oven for 20 minutes.

“Once out of the oven allow it to stand & rest just as with any other quality meat joint. With this festive gammon recipe your meat will eat beautifully either warm or cold. Serve for Christmas Day tea or at your Boxing Day get-together!”

Live music at Philleigh Way

We’ve a fabulous line up of live music at this summer’s Woodfired Sessions.  There’s an eclectic mix of fabulous performers from the incredibly soulful voice of  Suzie Mac to the Roseland’s very own male voice group Rhos Keur (who were a huge hit last year). New for this year, another local male voice duo, Topgallant Jack!   First up is the wonderful Nicola Tyrer on our ‘Krogen’ (shellfish) evening on Thursday 3rd August.

The food at each session has an individual theme Best, Krogen or Pysk – Cornish for Beast, Shell and Fish. There are set menus at session which are constantly evolving, ample and delicious. With music ranging from contemporary laid back vibes to sea shanties to heartwarming Cornish male voice classics, there really is something for everyone, not to mention some devine food!

For a full list of dates, performers and sample menus click here..

About Suzie Mac;

Suzie Mac has always been obsessed with soul music and from a very young age showed quite an interest with gospel and the roots of Americana. Her father being a vicar encouraged her to sing before she could talk.
Suzie has been writing with the incredible Grammy nominated writer Ian Dench Of EMF who also won an Ivor Norvello award. They’ve been working on tracks for her first album.
Suzie has recently performed at two iconic venues The Tate Modern and The Troubadour in London. Been a prominent artist on BBC Introducing and has graced the stages at festivals such as Boardmasters, Glastonbury, Beautiful Days, Port Eliot and Looe Music festival to name a few.
Plans are being put in place for an American and UK tour for within the next year..
Since her arrival on he music scene she has been nicknamed ‘Aretha’ Suzie due to her powerful but sweet vocals.
About Nicola Tyrer;
Northern-born Nicola is a professional singer-songwriter and actress based in the South West, performing a mixture of cover songs and original music. She relocated to Devon at 18 years old and, inspired by the beautiful Westcountry and its folk roots, began to write and perform her own music. She has an acoustic singer-songwriter style blended with folk and country influences.

SONY DSC

About Rhos Keur;
Rhos Keur is a newly formed choir of male voices which started in 2014 under the baton of Jon Carlyon. Brian Chenoweth gathered some friends together ,most of whom sing with larger Cornish choirs, or have had years of Cornish singing in pubs, after Rugby matches and gig rowing and established this wonderful male voice choir.
About Topgallant Jack;
Topgallant Jack are a duo who come from the beautiful seaside fishing village of Portscatho. They
sing new and traditional shanties, songs of the sea and Cornish folk tunes.
Andy & Steve formed Topgallant Jack back in 2014. Previously, Andy was a founder member of the
Roseland shanty crew, Du Hag Owr, which Steve joined in its infancy. They have performed at many
venues together all over the country including on board the Golden Hinde on the Thames in London
and at the John Lewis store in Oxford Street. They also recently played at a festival by special
request of an Oscar winning score writer!
They share a love of the music they play and endeavour to put their own stamp on the genre by
introducing fresh, new arrangements whilst remaining sympathetic to the original.
THE MUSIC
The people of Cornwall have long had an affinity with the sea. It surrounds us, it nurtures us, it has
provided us with a living through fishing and trade and has transported us to all four corners of the
world for exploration and colonisation. Although our packet fleets are long gone and our fishing
fleets have largely dwindled, the sea remains a constant in our lives, an integral part of our character
and culture.
Like the sea, singing has been a much loved part of Cornish life. There exists a wealth of tradition in
song. Many experiences, folk tales and tall stories have been put to music over the years and these
songs have stood the test of time by being sung in pubs both by seamen and landsmen alike, across
generations. Stories of fishermen, pirates and pretty girls, smugglers and scallywags, naval battles
and lost treasures, great men, monsters and mermaids are all commemorated in song.
As Topgallant Jack, Andy & Steve’s personal remit is to help keep these songs and traditional stories
alive whilst entertaining anyone who wants to listen.

Vegetarian and Vegan Indian Cookery with Ben and Jasmine of the Mahamasala Spice Company

Back in February we teamed up with Ben Martin and Jasmine Sharma of the Mahamasala Spice Company to launch a new Indian cookery course. As it’s been so popular, we’re launching a new Indian cookery course for vegetarians and vegans!

Ben and Jasmine will share their skills and experience, teaching students how to prepare delicious vegan and vegetarian curries, traditional side dishes and breads from scratch, helping you use spices with confidence, and understand how Indian flavours interplay to create harmony on the plate. As well as using some of the finest, locally-sourced Cornish ingredients you’ll also be using traditional Indian spices imported from India by Ben and Jasmine.

We spoke to Ben and Jasmine about why they’re excited about this new course, why they think Indian food is still hugely popular, and about their upcoming Indian feast night at Philleigh Way!

Q Ben and Jasmine, in your own words, tell us a little bit about yourselves.

How did you both meet? 

Ben: We’ve been married for six years having initially met online. We quickly realised after an evening of chatting that we in fact worked about 150 metres away from each other! We met in person for a meal the next day after work and the rest, as they say, is history (we were married within six months of meeting!) I had travelled quite a bit in India before I met Jasmine and studied South Asian religions at university before getting into social work. This meant that I had a passion for all things Indian including, of course, the food. I like to think Jasmine was quite impressed with my interest in her culture despite my terrible small talk! Jasmine moved to the UK to study in Edinburgh before finding work in Cornwall in the voluntary sector. She realised that we both had lots in common in terms of career and outside interests, so we had no shortage of things to talk about. Above all we loved sharing home cooked food together.

Q Who were your cooking influences/inspirations growing up? 

Jasmine: I was raised by my grandparents and was the chosen sous chef of my Dadimaa (my grandmother on my father’s side). Dadimaa did most of the cooking at home rather than having a paid cook and this proved to be invaluable experience for my future career in food. It helped me to forge the homely style of Indian food that has become our trademark. Dadimaa also played an active role in the running of the local Hindu temple so cooking for lots of people was a common feature of my childhood and something I still love to do. I have also travelled extensively in India and have lots of experience in the extremely varied regional foods on offer. 

Ben: I was passionate about food from an early age and growing up in a family with Irish and Cornish roots, it was hard not to be. Whilst like Jasmine, I’ve had no formal culinary training, my Mum is a very accomplished cook so I was exposed to all manner of cuisines from around the world. As a young person, Sunday was a day for a family get together and was always centred around food. This often included produce grown, foraged or caught by the family. I still go sea fishing regularly and make cider from our orchard with Dad every year. I’m pleased to say that our cider (which we call ‘Adam’s Ruin’) has quite a reputation with our friends and family and it is particularly lethal this year at 9.9%! I think these early experiences have inspired me to continue to keep things local and seasonal in the food we do as well as keeping an eye on chefs with similar values, such as Raymond Blanc and Hugh Fearnley-Whittingstall. I suppose where we differ to these cooks is that we give local seasonal things a distinctly South Asian twist by combining them with the best spices from India that we can get our hands on. This chimes well with the life that we live and how we eat as a family; bringing together two cultures and cooking heritages.

Q What prompted you start up Mahamasala Spice Company? 

Ben: Jasmine and I were always keen hosts and held dinner parties and BBQs on a regular basis for friends and family. We were often complimented by our guests on the food that we produced and over a period of time, the love of cooking and hosting started to take over from our day jobs. With the birth of our son, Isaac, we began to review our priorities and we felt that food may be the answer to achieving the work-life balance that we wanted. We have never looked back.

Q Indian food has been hugely popular in the UK for many decades, why do you think this is? 

Jasmine: Aside from the deeply connected history of trade, migration and colonial rule that has existed for hundreds of years between the UK and India, I think a bit of spice seems to have great appeal to a broad spectrum of society here. Indian food seems to bring people together and it’s a real contrast to traditional English or European food. It is quite amazing what you can do with a few spices and very humble ingredients. Also, if you really want to push the boat out, Indian food has a long tradition of luxury derived from the kitchens of kings and princes, so the possibilities are endless.

Q The food you prepare on the Indian Cookery Courses is different from a lot of the food we might eat or pick up from an Indian take-away. Do you feel the dishes you prepare on the courses are a lot closer to traditional Indian cuisine? 

Ben: Yes definitely. Before we started the business we often remarked that the Indian restaurant food available here does not really represent the diverse nature of the food that can be found across India. This is not to say that it’s bad food, it’s just been a victim of its own success really. It can be quite generic and often far removed from the traditional dish. All of the food we serve always begins life on our family table and we want it to stay that way. I sometimes have to convince Jasmine that there is indeed something special about what she sees as these ‘everyday’ dishes. I’m certain that anyone who has eaten Jasmine’s food would beg to differ with this description, but I do have to plead with her to make sure that they go on the menu from time to time. 

Jasmine: We always try to respect traditional Indian methods and recipes in any dish that we serve up. Many remain absolutely true to their roots but we are not completely slavish to this principle. Ben applies a lot of modern techniques with our food too (like cooking in a sous vide for example or using a dehydrator), as well as sourcing fresh local ingredients that do a good job of imitating produce that is simply not possible to ship all the way from India. This is a really fruitful part of our partnership in the kitchen and we spend hours getting the balance right. The test for us is when we can serve our take on a traditional dish to our circle of Indian friends or family and they understand and enjoy it instinctively.

Q Once someone has been taught the basics of spice blending and flavour combinations, would you say that this would give them the confidence to prepare delicious curries and other dishes at home from scratch and experiment with flavours and ingredients? 

Jasmine: Absolutely. Despite what many people might think, Indian food only has a few basic principles that can be quickly grasped and applied. Once you understand how to create harmony with the Indian spice palate and build layers of flavor, you can ‘paint’ what you want. We spend huge amounts of time working to preserve the authentic feel of the cuisine we teach and serve whilst adapting to what’s good locally or what we have in the larder at the time. Anyone who comes to one of our courses will be able to do the same no matter how inexperienced they feel. You really don’t have to worry about following the recipes to a tee, just embrace the concepts.

Q You teach a range of dishes on the courses that are suitable for both meat eaters and vegetarians and vegans. Is this a common aspect of Indian food? 

Yes it is. It often surprises people who have only eaten Indian food in restaurants here that there is so much for non-meat eaters to enjoy. Indian cuisine really celebrates and gets the most out of vegetables, grains pulses and fruits, as many households are vegetarian for religious reasons. Having said this, there are also many Indians who eat meat especially in the North. India is so vast and regional in its food that you can really eat like a king no matter what your preference is. 

Q What’s your favourite meat and vegetable to cook with when preparing meat based and vegetarian dishes? 

Ben: I think that you can’t beat a Tandoori Raan, which is basically a whole leg of goat marinated in yoghurt and spices cooked over coals. It’s a real celebration dish and the left-over meat (if there is any) can then be used to make a delicious layered rice byriani. 

Jasmine: For me it’s Rajmah – a spicy kidney bean curry served with rice. It’s a classic Punjabi dish and reminds me of home. Sometimes I make a big pot of it and eat it for every meal until it’s all gone!

Q You import all of the spices for your spice blends direct from India. Do you feel this is key to being able to provide the highest quality products for your customers? 

Jasmine: Without a doubt. What’s available in the shops and supermarkets here is really not of the same level of quality. Even if it is reasonably good quality to begin with, the amount of time that it sits on the shelves means it’s not at its best when you get to use it. In search of the taste of home, Ben and I started to get my mum to send huge packages to us about three or four times a year, each filled to the brim with spices which we then ground and blended for use at home. It wasn’t long before people started to ask us for a jar of our blends and it seemed like a logical progression to turn this into part of the business. Now we import spices that we have sourced on our trips to India so we can personally vouch for their quality. It makes all the difference. Up until now we’ve mostly been selling the blends face to face at our events but with the launch of our new website www.mahamasala.com you will be able to order them from us online.

Q Are there any ingredients that you still cannot find in the UK that make you miss India, Jasmine? 

Jasmine: I would say that I really miss the different varieties of mangoes and bananas that are available as the seasons change. There are literally hundreds of different ones to choose from, each with a specific flavour and culinary use.

Q You regularly appear at food festivals and also run your own dining evenings, what do particularly you enjoy about these events? 

We just both love sharing Indian food and educating people about it. Cooking is such a great way to meet people from all walks of life. We are really pleased to say that most of our promotion for the events is by word of mouth and we have really started to build a loyal customer base. It’s wonderful to see familiar faces popping up at the different things we host. Recently we did a Bollywood Movie Night with a curry at Devoran Village Hall and we also run regular Secret Restaurant evenings which takes place in our own home in Penryn on Fridays from June until the end of September. Our new website has an online calendar so we should be able to keep everyone more in touch with what we are up to.

Q What do you love about Cornwall? 

We think that Cornwall is full of people who know how to make their own fun and who embrace their communities and surroundings . These things are essential to making a great life here as it’s easy to think that it’s all cream teas and sandy beaches when you are here for a short time in the summer. Cornish people are proud of their culture and traditions but also welcome others to share it with them. As a business we love how making good friends with your customers and partners comes first and how good old fashioned kindness opens so many doors.

Q What is your favourite Cornish food product? 

Jasmine: I really love traditional Cornish mead. The one we particularly like is made by Ninemaidens in Lanner. Their spiced mead is perfect with Christmas pudding or you can use a splash or two of it on roasted Crown Prince pumpkins to add an extra bit of complexity. 

Ben: I think we make very little of our cauliflowers in this part of the world. I usually get them as close to where we live in Penryn as possible so they are super fresh. They really are the best in the country in my opinion. I like them early on when they tend to be a little smaller and I like the varieties which have firmer yellower curds. I make the curds into a purée with lots of butter and nutmeg and then sautée the leaves with garlic and Trevilley Farm rapeseed oil. They are a fantastic accompaniment to a nice bit of hake or sea bass. We also do a Gobi Mussalam which is a whole roasted spiced cauliflower that you carve up like a joint of beef. It’s so tasty you don’t need any meat at all for your Sunday roast. You can try it for yourselves at the Tandoori feast that we are holding at the cookery school this summer.

Q Favourite place to eat out in Cornwall? 

We both love the Gurnard’s Head near Zennor. The food is always very fresh with lots of specials and the surroundings are just breathtaking. You would be hard pressed to find a better slice of Cornwall and we recommend talking a brisk walk on headland to work up an appetite before you eat. We also enjoyed a great stay at The Old Quay House in Fowey a few weeks back. It has a lovely waterside dining room and the food was classic and seasonal. They also do a mean cocktail or two, which always adds to the enjoyment!

Q Why do you enjoy working with Philleigh Way? 

Well, what’s not to like? They are bleddy bewts! We first came across Philleigh Way as paying customers at their brilliant outdoor feast nights (the Woodfired Sessions). We were really impressed with the relaxed atmosphere and the different local produce that was on offer. Having now started to work with the team behind it all, we see that same warmness and openness transfers into how they do business. Plus we certainly all have a good chuckle together along the way. For us, being able to find a team like Philleigh Way who encourage us to be creative in our ventures together has been a huge bonus.

Q What are you looking forward to about teaching the new Indian Vegetarian and Vegan course? 

We’ve had so many people asking us for a specific vegetarian or vegan course it will be great to finally make it a reality. As we mentioned before, Indian food is full of vegetable dishes and as a national cuisine, it has to have some of the most interesting dishes in the world for those who don’t eat meat. It will be great to help home cooks gain confidence and challenge the idea that vegetarian or vegan recipes have to be in some way adapted from meat based dishes rather than just being a great dish in their own right.

Q You are going to be hosting a new Indian Feast Night at Philleigh Way in July, what delights can visitors expect on the menu!? 

We have all sorts on offer. The food is all going to be cooked on the outdoor grills and ovens which will give it an extra smokey character and that is really reminiscent of the roadside Tandoori food found in the Punjab region. We’ve got some delicious corn that we chargrill and smother in melted butter and spices. Another great dish is a whole spatchcock chicken seasoned for 48hours in our own dry rub. Also, if you have never tried goat before now is your chance! We are serving tenderised slices of Cornish goat on skewers made to a royal recipe. There are lots of other dishes that will be served to the table as sharing platters and we really want everyone to get in there and get messy – no knives and forks required for this one!

Tickets for the Indian feast night which takes place on Friday 7th July can be purchased via the website or by calling the Cookery School.

Punjabi Pakore (spinach and onion bhajis)

To celebrate the launch of our new vegetarian and vegan Indian cookery course, we’ve a delicious recipe from Ben and Jasmine of the Maha Masala Spice Company to share with you. Pakore (bhajis) are a great accompaniment to traditional Indian curries, but can also be enjoyed on their own served with green chutney and salad.

(Serves 4)

Ingredients

6 large heaped tbsp. besan flour (chickpea flour)

Mustard/groundnut oil for frying

1 medium onion (thinly sliced)

A small bunch of Spinach (roughly chopped)

¼ tsp coriander seeds lightly crushed

1 tsp fennel seeds

¼ tsp turmeric powder

½ tsp chilli powder

Salt to taste

Fresh coriander leaves to garnish

Juice of a Lime

Method

In a large bowl, mix all spices and salt into the chickpea flour. Add the juice of a whole lime to the dry ingredients.

Divide the mixture into two bowls. Add sliced onion into one and spinach into the other to make two different types of bhaji.

Add water into the mixture in both bowls one spoonful at a time. You are looking for a cake batter consistency.

Stir really well with a fork to get some air into the batter and then set aside.

Carefully heat the oil in a deep, wide wok (there needs to be about 4 inches of oil at the centre point of the wok). You will know it is ready to fry in when the oil stops shimmering and goes still.

Turn the hob off completely.

Now use a soup spoon to gently drop a heaped spoonful of each bhaji mixture into the oil leaving the bhaji  to cook in the residual heat of the pan for about a minute, turning them over in the wok with a slotted spoon once or twice.

After dropping all the bhajis into the wok, turn the hob on again this time on low heat.

Using a slotted spoon, gently turn the Pakore. Cook till they have a deep golden hue.

Take the bhajis out of the wok and put them on kitchen towel to absorb any excess oil.

Serve with green chutney and a cup of hot chai!

Vietnamese Style Iced Coffee

Simple to make, this drink is refreshing and perfect for warmer weather, or if you just feel like a quick ‘pick me up’.

If you have an aero press, make a brew of your favourite coffee. Alternatively, a double espresso will do the trick.

Mix this with a large spoonful of sweetened condensed milk for each portion of coffee you are making.

Fill a glass with crushed ice and pour over the milky coffee.

Stir to mix and enjoy!

Alternatively, use a smoothie maker or liquidiser to blend the ice, coffee and sweetened condensed milk to create more of a frappe style drink.

This will cool you down and also give you a good caffeine kick.

Recipe and image supplied by Fiona Were

 

South East Asian Cookery with Chef Fiona Were

Continuing our series of global cuisine cookery courses, (drum roll…) we’ve now launched a new South East Asian cookery course!

During this full-day course, students will learn how to make deliciously aromatic dishes such as Vietnamese summer rolls and exotic salads, as well as complexly-flavoured curry pastes. Importantly, you’ll also learn how to cook perfect sticky rice every time!  Student’s will leave with the skills and confidence to create dishes from a part of the world renowned for its exotic spices, which combine to create exciting intense flavours.

The course is run by Fiona Were who grew up in New Zealand, a country whose modern cuisine is heavily influenced by south east Asia. A freelance professional chef and foodie, she has a real passion for fusing different flavours and styles of cooking, and shares our passion for local, seasonal and ethical produce.

We asked Fiona about growing up in New Zealand, what she loves about Cornwall, what it’s like working as a freelance chef, and more. Find out below what she had to say!

Can you feel your taste buds tingling with all this talk of aromatic, spicy, fresh and vibrant flavours? Then this course is for you!

Fiona, tell us what inspired you to pursue a career in cooking?

I’ve been cooking for as long as I can remember. I used to help my mother with baking and preparing meals from a very early age. Mum used to often say that we have to eat everyday of our lives, so we should eat well! I think that has stuck with me.

I remember a holiday when we stayed at Fox Glacier and ate at a small café owned and operated by a chap called PJ. The story goes that I went up to him and told him that he was a good cook and that I wanted to grow up to be like him one day. I think I was five; certainly no older. I recall the culinary inspiration was tomato soup? Could have been fish and chips too, as we ate there a couple of times. I am sure PJ was suitably flattered to have been complimented by such a young, budding gourmand!

I used to regularly make breads, including sour dough, Danish pastries, cakes, biscuits and graduated to family meals. I always had my head in a recipe book and used to love reading mum’s old cookery books.  Food has always been incredibly important and once I made the decision to become a chef (which was only meant to be temporary I might add), I was hungry for knowledge and success. After toiling away in various kitchens for more years than I care to admit to, I decided to make the break and work for myself. I now run my own business, Chef Fiona NZ, where I focus predominantly on bespoke dining experiences for discerning clients.

You were born and brought up in New Zealand but have travelled extensively and have now lived in the UK for a number of years. Was it hard leaving New Zealand? And what do you miss about home now that you have settled in the UK?

It was hard leaving NZ in some ways, but it was the right time. I had met my partner Iain, who is from the UK and we wanted to be together. I believe life is what you make of it, wherever you are. I love the West Country and it feels very much like home. I do miss the diversity of food and culture that was readily available to experience in New Zealand. Feijoas  (a fruit often referred to as ‘pineaaple guava’), are something that I really miss, and also being able to eat amazing sushi any day of the week without having to take out a loan to do so! The wine in New Zealand is phenomenal too, with vineyards everywhere. Eating out is more relaxed and accessible, probably partly due to the climate, which is a little better than Cornwall. It really does not rain as much and the summers are definitely warmer.

You have worked for some well-known establishments holding top positions including Training and Development Chef at Jamie Oliver’s Fifteen Cornwall. Do you miss working in big commercial kitchens?

Honestly, I am happy that I have removed myself from the high-pressured environment of commercial kitchens. Being a head chef involves a job that is more about paperwork and management than focussing on the food. The stress and pressure can be very isolating. I interact with so many different people now, which I really enjoy. Being freelance enables me to cook top quality food for appreciative clients and not have the headache of unrealistic budgets, unreliable staff and long hours. I can take holidays and time off when I want to instead of looking forward to a couple of weeks off in January. I have different pressures being self-employed, I still have to be pro-active and motivated but if anything goes wrong, then the only person I can blame is myself. This wouldn’t work for everyone, but it suits me well. It’s about getting some kind of work/life balance; I’m not quite there with that yet, but working on it.

You are now a freelance chef running your own business. Do you enjoy the freedom this gives you with regard to the menus and styles of food you can offer your clients?

Yes, I love it. It’s paramount that my clients are going to have the food that they want on their special occasion. It’s fantastic that I am not stuck cooking the same dishes all the time. The work I do is both varied and interesting. I have always had daily changing menus wherever I have been in charge of a kitchen, but when diners are faced with a menu in a restaurant situation, they may not be able to find anything on the menu that they want to eat. I have a dialogue with all of my clients right from the start to get to know them and fully understand their requirements and tastes. It’s not about what I can cook as such, but to ensure they have the best possible experience eating the dishes they have chosen, cooked in my style.

You are a champion of high quality, local, seasonal produce. Do you feel this ethos is important not only to yourself but to your clients?

Absolutely. Quality is vital and this is reflected in the plates of food I serve. One of my core values is to source the best quality ingredients I can for my clients. I am not prepared to budge on this at all. I have been faced with this challenge while working for others; to cut corners and this is not what I am about. The standard of food that I cook has to be consistently top notch for my discerning clients and they really do appreciate the attention to detail that goes into this.

Foreign cuisine has been a big part of the UK food scene for a long time. What do you think has helped make Asian food become so popular?

Fashions come and go with anything. I think that different foods and cultures all take turns with being popular. Cheaper travel to countries further afield have certainly made food from Asia more accessible. Chefs travelling abroad and then bringing their experiences back with them is part of this too. I think foodies are always keen to try something new or different and when there are unexplored flavours and ingredients to experience, it’s exciting.  Supermarkets and specialist grocers have a wider range of ingredients available now, so the home cook can dabble with the cuisine of different cultures with relative ease. Also the shift to the convenience of ready meals gives the chance to perhaps try something seemingly exotic at an affordable price, without the need to invest the time to make it from scratch.

What is your favourite Asian dish to cook?

I really enjoy cooking Ramen at the moment. I love the soya eggs that go with it and taking the time to get the broth just right. Making a really good Thai curry is also a personal favourite.

Are there still any ingredients that you find it hard to source in the UK for this style of cooking?

Trying to source more seasonally-affected fresh items such as pomelos and some greens can be hard to find sometimes but generally, a vast majority of the ingredients are reasonably easy to come by now.

Do you think people are becoming more adventurous when it comes to cooking at home? And do you think that cookery schools such as Philleigh Way are helping to provide home cooks with the confidence to become more inventive with their cooking?

Definitely! Confidence is a huge part of having the courage to try something new. Cookery schools like Philleigh Way provide a supportive environment to learn and a resource for home cooks to expand their own cooking repertoire.

What do you love about Cornwall?

I love our home. We live semi-rural which means we are able to keep chickens and grow apples to make cider. I can forage for wild ingredients easily and enjoy time in the garden when the weather allows.

What is your favourite Cornish food product?

Cornish Duck. Roger and Tanya Olver breed super-delicious free range duck and the quality is second to none. I have used their products for such a long time now and have never been disappointed.

What is your favourite Cornish drink?

To be honest I am more of a cider and single malt drinker but I am rather partial to the odd pint of Skinners Heligan Honey.

Favourite place to eat out?

Olivers in Falmouth is always superb. Love to have lunch there!

Favourite place to visit in Cornwall?

I spend such a lot of time on the road with my work, driving all over Cornwall, so to get time at home to relax and enjoy the garden has to be one of my favourite things.

Why do you enjoy working with Philleigh Way?

It’s such a fantastic venue. The team are amazing! A very supportive and enthusiastic bunch, we share the same foodie ethos. It’s great to be involved with such likeminded people.

What’s the best bit about the new South East Asian cookery courses?

It’s going to be amazing to be able to showcase the food from this part of the world which is a little closer to my homeland. I am looking forward to sharing the simplicity of recreating some classic South East Asian dishes with such exciting flavours.

As well as the new South East Asian cookery course, Fiona will be hosting an indoor Supper Club at the cookery school on Friday 23rd June where she will be treating you to a delicious taster menu of South East Asian cuisine. Tickets are limited so we advise booking quickly.

Japanese Cookery with Naoko Kashiwagi

At Philleigh Way, not only are courses led by resident chef, the gorgeous George, we’re also lucky enough to work with other incredible tutors, all of whom are experts in their field. Since last summer, we’ve been running short, half-day sushi and sashimi courses with the delightful Naoko Kashiwagi. As they’ve been so popular, this month we’re launching a new, full-day Japanese cookery course.

Designed to provide students with an overview of traditional Japanese cookery, during this hands-on course you’ll learn how to create delicious dishes such as delicate California roll sushi with tempura prawn, okonomiyaki (traditional savoury pancake), lightly seared tuna with yuzu sauce, teriyaki chicken, Namban Zuke (Japanese escabeche) and more!

As well as using some of the finest, locally sourced Cornish fish and meat (what else from a Cornish cookery school?!), you’ll also be using traditional Japanese ingredients sourced by Naoko.

Born in Tokyo, Naoko has been living in Cornwall with her family for three years after being re-located here through her husband’s work. A cookery teacher in Japan, we spoke to Naoko about her favourite Cornish suppliers, what she misses about Japan, and why she is loving working with Philleigh Way.

Naoko, in your own words, tell us who you are and what you do.

I was born in Tokyo, Japan but lived in various parts of the country due to work, moving with my father’s job. My family loved to travel and we had many holidays in different regions of Japan, and these exciting experiences inspired my creativities, especially when it came to learning different regional recipes.

My mum always cooked for our family from when I was a child and I learnt all of my basic cooking knowledge and skills of Japanese cookery from her.

As a child, I was also so passionate about art, especially drawing pictures and oil painting. I was fascinated to spend my time appreciating arts in various art museums in Tokyo.

I love to combine my passion and joy for art and cooking by making my food look like art on a plate. I want to express my love of food and art, by making dishes that people can indulge with their eyes and taste buds!

Who or what inspired you into cooking and into becoming a cookery teacher?

That would be a Japanese chef who used to work at a Michelin starred hotel in France. After she came back to Japan, she started to run cookery courses in Tokyo. She ran traditional French cooking classes but with a slightly more plain style. Her cooking was simple but breathtakingly flavourful and delicious. I clearly remember how much I was knocked out when I experienced her food and cooking methods for the first time. I learnt cooking from her in the evenings after working at my day job, (office work in marketing), and she gave me huge inspiration and enthusiasm for cooking.

What inspired you start up Naoko’s Kitchen?

When I had my first baby, I made a decision to quit my job as a full time office worker because I wanted to be more flexible for my family. I knew well that I had a passion for cooking deep in my heart like a magma.

I found running cookery lessons in my own home kitchen was popular in Tokyo. I pondered about what was best for my family and myself, and I made up my mind to be a self-employed cookery teacher.

I then began running cooking and baking courses from my own home kitchen in central Tokyo.

Sushi and Sashimi and Japanese food have become hugely popular in the UK and worldwide, why do you think this is?

I think that one of the reasons is the healthy image of Japanese food.

Actually, Japanese food was originally based on Buddhism principle and that was vegan food. Also we value seasonal fresh ingredients above anything else, and use less fat and oil than other cuisines. So I think these aspects are matching with the trend of worldwide healthy tendency.

What do you think makes sushi and sashimi and Japanese food so interesting and tasty?

Most of traditional Japanese condiments like Miso, Soy sauce, Sake and so on are made of various fermentations, so they have deep flavours. To season with these condiments can create deep flavours and very distinctive/unique tastes.

What is your favourite fish to work with when making sushi and sashimi and why?

Squid and Scallop. Their raw taste is subtle, but I also quite like the cleaning and curing steps for them as well. Also I can’t resist squid’s nice chewy texture and scallop’s sweet taste when we savour them with soy sauce.

What do you love about Cornwall?

Beautiful beaches, shining green countryside, huge sky and most of all, I love people in Cornwall who are so kind and friendly to each other.

I haven’t felt any loneliness in Cornwall where even I didn’t have any relatives, because a lot of kind people befriended me soon after I moved to Truro.   Now Cornwall is my home.

What is your favourite Cornish food product?

Pasty (especially steak one) and fish & chips! If I don’t have fish & chips over 10 days, I would suffer from withdrawal!!

Who are your favourite Cornish food suppliers?

Fish: Matthew Stevens & Son, Wing of St Mawes -I can’t do anything without their kind supplying. Their products are really fresh and reliable.

Meat: Brian Etherington Meat -> I love their fresh and clean meat

Japanese vegetables: Newlina Eco Gardens -> their Japanese vegetables, Mizuna, Chrysanthemum and so on, are all hand-picked and reliable.

What is the one product that you still cannot do without that you still have import/source elsewhere for your cooking?

That is a black cod (Candle fish). This is a species of deep sea fish common to the North Pacific ocean at depths of 980 to 8,860 ft.

Their meat contains distinctive fat and is soft-textured and mildly flavoured.

My most favourite dish for this fish is grilled, sweetened, miso-marinated black cod.

Are there any ingredients that you cannot find in the UK that make you miss Japan?

Eel rice bowl. We enjoy grilled eel fillet on rice with sweet soy sauce. Their taste is smoky, sweet, savoury and so richly fatty. This is a very traditional meal for a special occasion.

Favourite family friendly place to eat?

Duchy Cornwall Nursery near Lostwithiel. They deal Asian plants and also I love their cafe in their spacious garden. And another of my favourites is Cardinham wood café. Good food and perfect surrounding of nature for children.

If you were on death row, what would you request for your last meal!?

I can answer this without hesitation, that is row fresh oyster!

I love their creamy sweeten flavour and also silky, dense texture. To eat row oyster is quite popular in Japan.

Favourite place in Cornwall?

Watergate Bay in Newquay, Carbis Bay near St. Ives, Sennen beach, and Penrose National Trust near Helston

Why do you enjoy working with Philleigh Way?

All members are so friendly and kindly understand and respect my will for cooking. Most of all I can relax with these wonderful open-minded members who have warm hearts. I Love Philleigh Way so much!!

What’s the best bit about the Japanese & Sushi and Sashimi cookery courses?

We proudly selected all dishes for sharing that are very traditional and popular Japanese food.

Every dish is what I highly recommend you to try in Japan if you visit Japan.

You will be able to experience the ultimate Japanese taste with us in Cornwall!

The first full-day Japanese cookery course is taking place on Wednesday 19th April.

Bean Thread Noodle with Oyster Sauce

We’re really excited about the launch of our new full-day Japanese cookery course this month in conjunction with Naoko Kashiwagi of Naoko’s Kitchen. To get you in the mood, we’ve a fantastic, quick and simple dish for you to try that has been provided by Naoko herself.

If you’ve not tried bean thread noodles (vermicelli) before, they are a really tasty and quick ingredient to introduce to your store cupboard. You can jazz them up with stir-fried veg or meat and any sauce you have to hand for a quick and simple lunch or dinner.

Ingredients: Serves 2

50g Bean thread noodle (vermicelli)

Carrot – (finely sliced)

½ leek (sliced)

Soy beans (optional)

1 clove garlic (grated)

½ Tsp fresh ginger (grated)

1 Tbsp Sesame oil

1 Tbsp Sunflower oil

1 Tbsp Thai oyster sauce (Naoko uses Maekrua oyster sauce)

1 Tbsp Soy sauce

Pinch of salt

Method:

Bring to the boil a large, deep saucepan of water and add the noodles. Boil until the noodles become soft (around 2 minutes), stirring continuously.  Drain and rinse under cold running water for a minute.

Put the sesame oil and sunflower oil in a pan and add the garlic and ginger. Heat on a low heat until they are infused. Add the carrot, leek and a pinch of salt and turn up the heat to cook the vegetables.

Once the vegetables become soft, add the boiled noodles, oyster sauce and soy sauce. Fry together, stirring until well combined.

Serve with additional soy and oyster sauce on the side.

Granny Spear’s Hot Cross Buns

Hot cross buns are traditionally served on Good Friday to mark the end of Lent. A spiced sweet bun made with currants or sultanas, they are traditionally marked with a cross on the top to represent the crucifixion of Jesus. Spices are used in the buns to signify the spices used to embalm Jesus at his burial.

This is not a recipe if you are in a hurry. Hot cross buns like saffron buns, take some time and love to prepare but are well worth the effort. They can be frozen once cooked and just need a little warm up in the oven once defrosted.

Ingredients

1 ½ lbs Strong plain flour (we use strong white bread flour)

4oz Granulated sugar

3oz Block margarine

3oz Block lard

1oz Fresh yeast (or alternatively, 14g of Allinsons Easy Bake dried yeast (in a small tin) or, 2 x sachets of Co-op Fast Action dried yeast – if using any other dried yeast, ensure it is fast action and can be added straight to the dry ingredients and does not need to be added to liquid and allowed to rise first).

½ Pint of tepid water (blood temperature)

6oz Sultanas

1 Heaped tsp mixed spice

1 Egg (beaten)

Glaze

2 tbsp Granulated sugar

2 tbsp Water

Method

In a large bowl, rub together the flour, sugar, fats and mixed spice until it resembles breadcrumbs and there are no large lumps of fat left.

Make a well in the middle of the flour. Using a little of the tepid water, make a paste with the yeast and then add the remaining water. Pour this into the well along with the beaten egg.

**If using dried yeast, add the yeast to the flour along with the spice and sugar and then rub in the fats. Add the tepid water and knead for about 10 minutes. Cover with a tea-towel and leave to rise for approximately 1 hour or until doubled in size – Then, skip to the step below where you add in the fruit**

With a fork, mix a little of the flour from the sides with the liquid and then, cover the liquid in the well completly with some of the flour from the sides (flicking it from the sides on top of the liquid).

Cover with a tea-towel and place in a warm place. After about 20 minutes, the yeast mixture should begin to erupt through the flour.

Remove the tea-towel and add the fruit and draw all of the mixture together in the bowl until well mixed. Turn the mixture out onto an oiled or floured cool surface and knead for approximately 10 minutes. Place the mixture back into the bowl, cover with a tea-towel and place back in a warm place for approximately 1 hour or until the dough has doubled in size. If making your own pastry crosses (see below), prepare the pastry whilst the dough is rising.

Turn the mixture out again and knead it again for approximately 5/10 minutes drawing it back to its original size.

Divide the dough into individual round portions of the same size (around 60g). You can weigh each ball of dough to ensure you get even sized buns (around 60g per ball). Using the palm of your hand, roll each portion into a ball on your work surface. Remember not to add any flour to the work surface at this stage to ensure the balls grip the surface and are easier to roll.

Place the balls onto a greased and floured or, lined baking sheet (if lining, use baking parchment and not greaseproof paper) leaving a little gap between each ball to allow for expansion.

At this stage you can either score the top of the buns with a sharp knife in the shape of a cross or, as we prefer, you can put a shortcrust pastry cross on top of each bun.

(Easy shortcrust pastry recipe for crosses. Rub 10g cold butter or block marg into 40g of strong plain or bread flour. Add just enough tepid water to form a dough. Roll out thinly into an oblong shape on a floured surface, around 12cm by 15cm and cut into around 24 thin strips. Brush the strips with a little water before placing onto the buns in the shape of a cross trimming off any excess at the ends)

Cover with a tea towel and leave to rise one more time in a warm place for approximately 20 minutes.

Bake in a pre-heated oven at 180o fan for approximately 20 minutes.

Whilst the buns are cooking prepare the glaze. Melt the sugar and the water together in a non-stick saucepan over a gentle heat. Bring to a simmer and simmer until the sugar has dissolved. Brush over the top of the buns as soon as they come out of the oven using a pastry brush to make them nice and sticky and give them the traditional glaze.

5** Fish Cookery Course

Hi Lindsey,

Thank you very much for sending through an electronic copy of Saturday’s recipes.

It was certainly a very enjoyable day, brilliant in fact. It has been a while since I was last a ‘student’ so was apprehensive to start with but was soon put at ease by Annie and George. I thoroughly enjoyed learning new skills, both preparing the fish and new cooking techniques. I can now fillet fish properly, skin fish and who ever though I would be making my own aioli !

All being well I will be moving to Cornwall in the not too distant future to be nearer the youngsters (and grandson!) so am keen to enrol for the shellfish course once I am ensconced in Cornwall.

Many thanks to Annie and George…….5***** !!

Best wishes

Roger

(image shows students being taught filleting skills on a previous fish cookery course)

Heavy Cake

To celebrate Saint Pirans Day, we’ve a treat for you this month by way of a truly Cornish recipe and one of our favourites, Heavy Cake.  Heavy Cake is a rich, fruit pastry rather than a traditional cake texture and as the name suggests contains no raising agents. Fruit is a popular ingredient in many traditional Cornish recipes such as yeast buns and saffron buns and may hark back to the time when the Phoenicians visited the county. A nation of great seafarers and traders, they visited Cornwall over 2000 years ago to export tin. It is thought that they may have been one of the nations to introduce rich fruits and spices including saffron to the county. There are many different versions of this recipe, some include peel, some include sultanas as well as currants and some use only plain flour. This version has been tried and tested in Granny Spears family for over 50 years and we think it’s a pretty tasty one!

Ingredients

¼ lb (100g) Self-raising flour

¾ lb (350g) Plain flour

½lb (225g) Lard

¼ lb (100g) Granulated sugar

4-5oz Currants (to taste)

1 Egg, beaten

A little milk

Baking sheet covered with silicone paper (baking parchment)

Method

Place all of the flour into a bowl and roughly rub in the lard. Do not rub in too finely, leave some lumps.

Mix in the sugar and then add the currents.

Mix in the beaten egg and then add enough milk to form a dough. Do not let the dough get too wet as you need to be able to roll it out. It should resemble pastry.

Split the mixture into two, and shape each half into a rough oval.

Roll out each half into a round or oval shape (whichever you prefer), no less than ½ inch thick. The thicker the dough, the less dry the cake will be.

Place onto a baking sheet that has been lined with silicone paper. Make a criss-cross pattern across the top using a knife, to resemble a fishing net.

Brush with a little milk & sprinkle over a little granulated sugar.

Cook in a pre-heated oven on gas mark 6, 200c (180c fan), for half an hour. The cake should still be slightly moist in the middle.

Saint Pirans Day

This weekend, folks all over Cornwall will be donning black, white and gold and taking part in celebrations around the county in honour of Saint Pirans Day which takes place on Sunday.

Legend has it that Saint Piran (a 6th century  abbot and Saint) floated across the Irish sea to Cornwall having been cast out by the ‘Heathen Irish’ by order of the Irish King who was suspicious of his miraculous healing powers.

According to legend, he was tied to a mill-stone and rolled over the edge of a cliff into stormy seas which immediately calmed, before floating all the way to Cornwall coming ashore at Perranporth. Having made Cornwall his new home, according to legend, he accidentally rediscovered tin-smelting when the ore hearthstone (which contained tin) on his fireplace got so hot it caused a white cross to appear on the surface. For this discovery, he was bestowed the honour of being named ‘Patron Saint of Tinners’ (tin-miners), mining being the backbone of Cornwall at this time. The discovery was also the basis for the Saint Piran flag which is a white cross on a black background  (denoting the hot white tin cross on the black hearthstone background).

Not long after landing in Cornwall, Saint Piran also established an Oratory or, small chapel (the remains of which are visible today after on-going excavation project) on Penhale Sands, close to Perranporth. Every year on St Pirans Day (5th March) a Grand Procession takes place where folks dressed in black, white and gold, the colours of Cornwall, cross the dunes to Penhale Sands, the site of Saint Piran’s cross and also the site of his Oratory. Other celebrations of Cornish music and song are also held throughout the county to view a list of many of them, click here…

 

48 hours in the Roseland

We are delighted to be featured in an article in this months edition of Food Magazine. Titled ’48 Hours in the Roseland Peninsula’ the article highlights many of the fantastic places to stay, visit and eat in this beautiful part of the world.

To read the full article, click here… Select the March edition of the magazine. The article commences on page 32

 

Competitive Cooking and Fiddly Focaccia!

We recently welcomed Stef from luxury holiday cottage agency, Boutique Retreats, to the Cookery School to experience our Beginner Bread course. Hear what Stef thought of her day at Philleigh Way, including her competitive side, and how she coped with taming the infamous slippery focaccia dough!

“I try desperately to push away my cookery competitiveness and the notion that I’m in Cornwall’s version of the Bake Off…”

When a space became available on the Beginner’s Bread course at Philleigh Way cookery school, I jumped at the chance. Being a keen cook, I love trying my hand at most things, but had shied away from bread as the last few attempts in the kitchen ended up as being of more use as a house brick than in a sandwich.

The school itself is tucked away in the pretty village of Philleigh, close to the King Harry Ferry and easily found between The Roseland Inn and the micro brewery. It’s situated on Court Farm, which chef George (our teacher for the day) tells us over coffee and homemade cake has been in his family for over five generations. It’s a tranquil, idyllic setting with horses being led past throughout the day and inquisitive pheasants peering in at us through the glass.

All in all it’s a laid back welcome for the day, and Georges’ quiet confidence dissipates any nervousness amongst the students, which today includes a B & B owner and someone who’s been given the course as a birthday present from his wife.

George runs through the bread we’re making today, which includes a standard white loaf, a sourdough loaf and focaccia. He’ll also demonstrate how to make naan and yeast-free soda bread.  He runs through the fundamentals of bread making, including the main ingredients and the benefits of the different types, such as strong plain flour versus spelt and fresh yeast versus quick action yeast. We’ve each been given a clip board with all of the recipes we’ll be attempting  – printed so we can take them home with us at the end of the day.

After being shown how to create the first loaf, we each scuttle off to our work space to have a go ourselves and I try desperately to push away my cookery competitiveness and the notion that I’m in Cornwall’s version of the Bake Off. In fact, it’s wonderfully chummy and laid back – we’re all chatting with each other as we weigh out ingredients and knead away for ten minutes’ or so (and boy did my arms feel it at the end of the day after kneading three loaves).

Next up is the mythic sourdough and how to make a starter mix, which George tells us consists of feeding a paste of flour and water every day for a week until its fermented and bubbling, like a pint of beer with a frothy head. Bakers covert their starter mixes so much that they have to be babysat whenever they go on holiday, very much like a dog or a cat, but less hairy.

Whilst our sourdough is rising, we’ve prepped our first loaves for the oven, slicing across the plump floury dough with a razor blade and slid directly onto the oven shelf. Timers are set and breaths held, as we watch our bread babies cook in the oven.

Sensing the trepidation, we’re treated to a glass of bubbly and a slice or two of cheesy, beery Cornish rarebit that George produces out of nowhere– delicious and much needed after all the kneading and pummelling. Crispy and light, the rarebit showcases locally produced cheese and lighter-than-air bread made on site – just heavenly…

To read Stef’s full report of the course – click here 

Tiramisu

This quick and simple dessert will be a sure winner with your loved one this Valentines Day

Tirimisu

Ingredients

Serves 2

1 egg (separated)

25g caster sugar

110g mascarpone cheese

2 tsp ground coffee

Coffee sponge cut into rings

2 tsp liquor (ie Baileys, Cornish Lust or Marsala)

20g grated dark chocolate

Method

Dilute the coffee with a three tablespoon of boiling water and add liquor. Leave to cool.

Whisk together the egg yolks and sugar until light and fluffy then fold in the mascarpone cheese.

Whisk the egg whites to soft peaks.

Fold the egg whites into the egg yolk mixture.

Soak the sponge in the coffee/liquor mixture for about ten seconds on each side.

In a metal food ring (approximately 7cm in diameter) place a layer of sponge, followed by the cheese then a layer of grated chocolate, continue until the ring is full and finish with a layer of the cheese mixture

Refrigerate for 30 minutes then quickly blow torch the outside of the metal ring and remove.

Dust with a layer of cocoa powder or grated chocolate and serve with some honeycomb, fresh mint and raspberry coulis

(Alternatively, present you Tiramisu in a glass tumbler/wine glass for a sophisticated touch!)

Griddled Mackerel with Tomato Salad

We know how precious time is and how difficult it can be to find inspiration for quick, healthy meals every day. This griddled mackerel dish is we think, a sure winner, as it’s quick to prepare and only takes around 5 minutes to cook once you’ve done the prep.

We highly recommend befriending your local fishmonger or looking into getting fresh fish delivered (our friends at Wing, The Cornish Fishmonger, offer a nationwide fresh fish delivery service) as it’s such a healthy and versatile, quick to cook ingredient to cook with and include in your weekly meal planning.

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Serves 2 as a starter

Ingredients

2 fresh mackerel fillets (bone free)

2 tomatoes (diced)

½ red onion (finely diced)

Juice of 1 lime

1 tbsp. fresh coriander

½ green chilli (finely diced)

1 tsp. diced fresh ginger (finely diced)

Pinch caster sugar

Splash of rapeseed oil

Sea salt to taste

Method

Place all of the ingredients, except the mackerel, into a bowl and leave at room temperature for half an hour

Heat a griddle pan for at least ten minutes until smoking hot. Rub oil and a little salt over the mackerel fillets and fry, skin side down, until almost cooked. Flip over and cook for a further 10 seconds on the flesh side of the fillet, then remove and keep warm.

Divide the salad between two bowls, top with the mackerel and finish with a little more fresh coriander.

Stollen Muffins

With Christmas just around the corner, why not treat your family and friends to our twist a traditional stollen.

These light and fruity muffins are perfect with a cup of tea in the afternoon whilst you put your feet up to watch a festive film or enjoy a peaceful five minutes amidst all the chaos!

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Ingredients

200g Plain flour

50g Ground almonds

1 tsp Baking powder

1 tsp Bicarbonate of soda

½ tsp Ground Cinnamon

100g Golden Caster Sugar

100g Marzipan, diced

25g Pistachio Nuts, roughly chopped

50g Toasted flaked almonds

25g Sultanas or raisins

50g Glace Cherries or Cranberries

50g Dried Apricots

2 Large eggs

100g Unsalted butter, melted and cooled

125ml Full fat natural yoghurt

1 tsp Almond extract

2 tbsp Icing sugar

Method

Heat oven to 220C, gas mark 7. Put paper cases into a 12 hole muffin tin. Mix the flour, ground almonds, baking powder, bicarb, 1/4tsp cinnamon, sugar, marzipan, nuts and dried fruit in a mixing bowl. Whisk together the eggs, melted butter, yogurt and almond extract, then pour over the dry ingredients and very quickly mix with a wooden spoon until the mixture has just come together – the most important thing is not to over-mix – don’t worry if there are still a few floury bits.

Quickly divide the mix between the cases and put in the oven on the top shelf. Bake for 5 minutes, then lower the heat to 180C, gas mark 4, and bake for 15 minutes more until they are risen, golden, and a skewer inserted into the middle of them comes out clean.

Once they have cooled a little and are firm enough to handle, lift out of the tin onto a cooling rack and cool for 5 minutes. Mix the icing sugar and remaining ¼ tsp cinnamon and sieve over the muffins. Best served warm. The muffins will keep for up to 3 days in an airtight container or alternatively, free and take out in the morning if you have guests arriving that day. Simply warm through in the oven for a few minutes before serving.

If you plan to serve these on Christmas morning, cut down on prep time by weighing and mixing all the dry ingredients the day before. Serve warm dusted with icing sugar and a dollop of Cornish clotted cream if feeling particularly decadent!

Pan Fried Venison Loin with Chocolate and Chilli Sauce

Make the most of the game season with this delicious venison dish.

Perfect for winter night’s in, this dish is quick to prepare and only requires a few ingredients.

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Serves 2 

Ingredients

Venison loin (around 300g in weight)

1 small red chilli – deseeded

1 clove of garlic

Oil for frying

100g chopped tomatoes

150ml beef stock

80ml port

1 tablespoon redcurrant jelly

1/2 teaspoon cocoa powder

Method

Seal the loin in a frying pan and then oven roast for approximately 5 minutes at 200o. Set aside to rest.

Finely chop the chilli and garlic and sweat off with the oil in the same frying pan.

Add the port and reduce. Add the stock and tomatoes and cook out until a sauce consistency is reached.

Stir in the redcurrant jelly.

Add the coca powder (sieved) and season.

Slice loin into medallions 1cm thick and present on serving plate and cover with the sauce.

Serving Suggestions – serve with fresh bread for a simple starter or, with seasonal greens and spiced cous cous for a hearty main.

Food Magazine Reader Awards

Voting is now open in for Food Magazine, Food Reader awards and we’d love it if you’d vote for us in the Best Cookery School category. You can vote in as many categories as you like but if you want to, you can just vote for us and submit your entry. Fingers crossed! Click here to vote..

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Satisfied customer

We always love to hear feedback from students (or their family if it was a gift that was purchased), it was super to receive this email last month from Karina who had booked her husband onto our Argentinian Asado course for his birthday.

“Hi Lindsey, I have been meaning to contact you.

My husband Stu had an amazing time on the Asado course. It was a birthday present and I was a bit worried that it would not match up to expectations. I have always bought him adrenaline experiences but, now he has taken up sky diving as a hobby, he is not interested in anything else so I was a bit stuck for ideas this year.  I was so pleased when I stumbled across your course ( I was actually looking for asado restaurants as I  was not aware that this kind of course even existed. Thankfully it ticked every box so I got loads of brownie points.  He had a really fabulous day and Dave was so kind and helpful and inspiring. Stu used to be a chef, has a passion for cooking and has been obsessed by the idea of  cooking asado for the last 3 years. I was therefore a bit worried that the course might not provide what he wanted as he had done so much research. However he was very happy and got loads out of it. His dad has recently built him an amazing grill,  which can easily lift our 11 old daughter up  – not that we plan on cooking her (just yet!).  Once he has got that set up he is looking forward to putting all his new found knowledge into practise. I will be on duty to provide the side dishes so thanks for all the recipes that were sent after the event. We are looking forward to a feast – although not sure how the 2 lots of vegetarian neighbours will cope!

Many thanks again.  Karina B”

(a very satisfied customer)

Our Argentinian Asado course takes students on an odyssey into grilling the Argentinian Way. Lighting fires and grilling beef is a way of life from the Glaciers of Tierra del Fuego to the northern peaks of the Andes.

Student’s will learn many techniques including Parrilla (cooking on a wood grill), horno de barro (wood oven), to his boldest method Asador Criolla, in which flanks of beef or butterflied whole lambs are fastened to an iron cross where they cooks for hours in the glow of live coals. Students will also be shown the correct way to build and light fires, the stages of fire and temperature control.

This day is all about fire and meat and the hunger that inspires us to improvise and innovate. If there is wood or charcoal to burn and local ingredients at hand we can find a way of making something delicious! Suitable for absolute beginners or well seasoned grillers.

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Guest Chef Nights at Philleigh Way

We’re delighted to announce a series of Supper Clubs at Philleigh Way with guest chef Lee Skeet.

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Originally from Woolacombe Bay in North Devon, Lee trained at Gordon Ramsay at Claridges, reaching the role of sous chef, before moving on to Marcus Wareing’s two Michelin starred restaurant at The Berkeley. Following a period abroad in Germany, working with Michelin starred Nuno Mendes, two Michelin starred Tim Raue and Matthias Schmidt, and three Michelin starred Juan Amador on a series of popup events, Lee returned to London as Sous Chef at Restaurant Tom Aikens.

After travelling around Asia and Australia for a number of months, Lee again returned to London as Sous Chef at Michelin starred Hedone, eventually achieving the role of Head Chef. During this time the restaurant was voted the seventh best in the UK, and the 60th best in the world.

After leaving Hedone Lee ran a successful series of popup restaurants and residencies around London, which led to him being shortlisted for chef of the year at the Young British Foodie Awards- the only chef without a permanent restaurant to be included on the list.

Lee has now returned to the South West with the intention of opening his first restaurant in St Ives, Cornwall.

Diners will be treated to a 5 course taster menu showcasing the finest Cornish produce. Tickets are limited so please book early to avoid disappointment. To book, click here.

Sample Menu

Saturday 19th November 

Canape

Oysters Hot and cold

Baked with bone marrow and parsley

Tartare of aged beef and oyster with cured seaweed

Roast cauliflower, clams, grape and chervil

Slow cooked Turbot, shellfish ragu and broccoli and nori veloute

Selection of Cornish cheeses, homemade chutneys

Pistachio Crème Patissiere, figs, sweet cicely

Menu for Friday 9th December to follow

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Who do we love? Cornish Sea Salt

Who we love? Cornish Sea Salt

This month in our ‘Who do we love’ feature we find out more about one of our favourite Cornish products, Cornish Sea Salt. A thriving Cornish business, Cornish Sea Salt now sells its fantastic range of products not only around the UK but also worldwide. What began as a walk around the shores of the Lizard by the late Tony Fraser, the founder of Cornish Sea Salt, soon turned into a thriving business.  We spoke to Rosie Laurent, Marketing Manager, to find out more about how it all began, why Cornish Sea Salt is so good for us and their plans for the future.

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Rosie, tell us a bit about Cornish Sea Salt and how it all began

The chance discovery of an Iron Age salt works, tucked away in a remote cove on the south coast of Cornwall seeded the idea for The Cornish Sea Salt Company.

In 2004, after moving to Cornwall, Cornish Sea Salt’s late founder, Tony Fraser went exploring around the shores of the Lizard where he found fragments of clay pots that the Cornish would have used to boil seawater and make salt. He was inspired by the idea of Celts using gorse and hazel fires to heat the pots and make salt and decided to set up his new business.  

What followed was a three year puzzle – to find the perfect site, the best harvesting method and discover if people wanted sea salt from Cornwall.

After a lot of hard work Cornish Sea Salt was no longer just a drop in the ocean

Cornish Sea Salt was born in 2008 after years of hard work from Tony Fraser and his team who was passionate about using the best hand-harvesting methods with quality grade A water to create the highest quality sea salt.

What makes Cornish Sea Salt so special?

Simply put, it’s all in the location.  Cornwall’s unique geology and historical Grade A water (which is the maximum level of water purity there is, meaning you can actually eat the shellfish out of the sea without cooking!) creates a nutrient rich salt, which retains over sixty naturally occurring trace elements such as potassium, calcium and magnesium.  This also means that no two salts can be the same.

Why is Cornish Sea Salt better for us than other salts?

Cornish Sea Salt is as pure as the sea.  It’s natural with nothing added or taken away and it’s typically 5 to 10% lower in sodium than processed table salt.  Cornish Sea Salt has a very intense salty flavour meaning you use less. 

What is it about the Cornish coastline that makes it the ideal place to produce sea salt?

The Atlantic Ocean and The Lizard location combined provide the best mineral reach seawater to harvest sea salt.

What new products are you working on at the moment?

We are always working on new ideas and concepts, and have recently invested on the latest technology for producing larger salt flakes. 

Regarding flavours, we are exploring new smoked options, but that’s very much in the infancy stage at the moment.

Did you ever imagine Cornish Sea Salt would achieve such worldwide popularity?

Achieving worldwide popularity was one of Cornish Sea Salt’s ambitions; a lot of work has gone into developing the brand and great relationships abroad.  Cornish Sea Salt aims to be known as the best British Sea Salt.

Do you think this popularity is a reflection of how people are becoming more selective about the ingredients/products they buy, going for higher quality, often locally produced products rather than big brand names?

We believe Cornish Sea Salt’s appeal is in its natural ethos and flavour. This matched with the fact the market is moving towards gourmet salts for both provenance, health and flavour reasons means we’re seeing a slow decline in table salts.

Do you think founder, Tony Fraser who sadly passed away in 2012 would be impressed by how big a following Cornish Sea Salt has now?

We recently named the latest Salt House production site after Tony – The Fraser building, which his wife Nicole opened with her daughters.  Cornish Sea Salt is ultimately carrying out Tony’s vision for the company and he would be very happy with the growth and effect Cornish Sea Salt has had on the local community by creating jobs.

What’s the most unusual recipe you have heard of that includes Cornish Sea Salt?

Actually we just received a tweet from Mark Tiley (winner of Crème de Crème 2016) with his smoked salt and banana caramels  – think we would like to try this!

What’s the future for Cornish Sea Salt?

We hope to continue to increase growth both in the UK and in the international markets. 

Is it good to know that local Cornish businesses such as Philleigh Way are supporting what you’re doing by choosing Cornish Sea Salt to stock in their shops and use in their businesses?

It is amazing to have such support and it’s hugely valuable.  We would like to do more with our partners, from blog posts to competitions to recipe ideas for our website.

You can purchase Cornish Sea Salt direct via their website www.cornishseasalt.co,uk or, from one of the many retail outlets that stock their products. To find your nearest stockist, visit their website and go to the ‘find a stockist’ page.

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Who do we love? Annie Sibert

Continuing our  ‘local food heroes’ series, which highlights some Philleigh Way favourites, this month we interviewed Annie Sibert,  tutor on our fish and shellfish cookery courses to find out what Annie thinks about living in Cornwall, her Dad’s fish pie, Camel Valley fizz and her thoughts on working with Philleigh Way!

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Annie was a Fishmonger for 20 years and now teaches people how to fillet and cook fish to perfection.

Who or what inspired you to become a fishmonger?

Born in Falmouth and brought up in a family involved in the fishing industry, I started my own business at the age of 19, a very successful door to door fish round.

Coming from a fishing family, was fish a regular feature at mealtimes growing up?

I remember my father bringing home smoked mackerel, this was a new product back then, I was about 12 and I thought it was delicious.

Whenever my father cooked fish pie, it was always a family favourite and if he ever added Scallops, such a treat! We would argue if we didn’t get any on our plate! I still use my father’s fish pie recipe to this day.

 What inspired you to start teaching people about fish?

I started out simply as a way of passing on my knowledge. My underlying passion is to get people back into our fishmongers.

Understanding how to recognise quality fish and how to cook it is essential for anyone who is interested in introducing this fabulous ingredient into their everyday cooking habits.

What stops people from buying fresh fish to cook from scratch?

I think many people still suffer from the misconception that fish is difficult to prepare and cook. Once you know the basics of filleting and cooking fish, you will never look back. It really is so easy to prepare once you know what you are doing. A good fishmonger will be able to help you prepare you fillets if filleting puts you off. There is nothing better than simply cooked fillets of fresh fish straight from the boat!

What can be done to get people to eat more fresh fish?

From the consumers point of view I feel there is never enough TV coverage on the highly controversial subject of fishing. They are constantly given mixed messages regarding what species to buy etc.

My tip: Ask your fishmonger and diversify your choice of fish, it is the only way as a consumer to help sustainability. If it’s on the slab and looking fresh, buy it 

What is your favourite fish and favourite fish dish to cook at home?

My favourite dish to cook at home is pan-fired lemon sole fillets in wholemeal flour. Delicious!

What do you love about Cornwall?

It has to be the coastline and the abundance of amazingly fresh fish it allows us to access. People in Cornwall are so lucky to be surrounded by such a wonderful resource and should make the most of it by supporting their local fishmongers.

Aside from fish, what is your favourite Cornish food product?

My favourite Cornish product besides our fish has to be Trewithen Dairy’s butter, I could eat it ‘til the cows come home!’

What is your favourite Cornish drink?

My favourite Cornish drink has to be fizz from Camel Valley and I drink nothing but Cornish Tea (orange box).

Favourite family friendly place to eat?

My favourite place to go with the family and the dog is the Headland Hotel, Newquay. Great food on the terrace and a great location to take Wilson, we’re all happy!

What would you choose for your last meal?

My last meal would definitely be pan fried mackerel fillets, on their own, nothing else needed. 8 fillets please!

Favourite place in Cornwall?

My favourite place has to be the Helford area of Cornwall, I am so lucky to live in the village of Mawnan Smith. It sits nicely in between the Helford and the beautiful cove of Maenporth.

Why do you enjoy working with Philleigh Way?

I love working at Philleigh Way. The whole set up is aimed at the students getting the most from their day. The surroundings are stunning and the way Philleigh Way opens its doors and invites the experts in is such a huge bonus for the student, it also allows Philleigh Way to offer such an extensive range of courses. Not forgetting the immense amount of knowledge and skills George has to offer, he is a joy to work with!

What’s the best bit about the fish course?

My favourite bit about the fish course at Philleigh Way is never knowing what fish has come through the door until the day, this enables George and I to be quite diverse on how we deal with whatever species is landed to us.

Annie is guest tutor on our hugely popular Fish Cookery and Shellfish Cookery courses. Annie also carries out demonstrations at many food festivals and events around the county including the Falmouth Oyster Festival, the Padstow Christmas Festival and the Royal Cornwall Show.

 

Philleigh Way’s TV debut

If you missed our TV debut on ‘The Food Chain’, Channel 4 on Monday 2nd May, you can now catch us ‘on demand!’.

We were contacted last year about being part of the series and were featured in  episode 6 that focused on barley and shitake mushrooms.

A production crew from Keo Films (who produced the series for Channel 4) visited us in October and filmed us using one of the featured products, pearl barley. We rounded up some well known locals to take part in a short cookery session which was then filmed for the programme. Our appearance may have been short but we were delighted to have been asked to be part of what has been a really fascinating series.

To watch our TV debut on episode 6 of The Food Chain, click here…

 

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Crab Salad with Avocado and Croutons

Fresh crab is back in season. And with summer fast approaching (allegedly!), this light, fresh dish makes the most of your seasonal garden produce.

Easy to prepare and a real treat to the eye, this salad is the perfect for a light lunch or impressing dinner party guests.

We can highly recommend Curgurrell Farm Shop and Wing of St Mawes for fresh Cornish crab!

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(Serves 2-3)

Ingredients

Crab mix

200g White crab meat

Zest and juice of a lime

2 tbsp. olive oil

Crab base

1 shallot (finely diced)

Cider vinegar

50g golden beetroot (diced)

2-3 radishes (diced)

Chopped chives

½ eating apple (diced)

Tbsp. whipping cream

Salt and pepper

Mustard dressing

Tsp. honey

Tsp wholegrain mustard

Tsp white wine vinegar

100ml olive oil

To garnish

Radish (sliced)

Pea shoots

Endive lettuce

Avocado (diced)

Crotons

Method

To make the crab base put the shallots in a pan, just cover with cider vinegar and cook until the vinegar is absorbed

When the shallots are cool mix with the other ingredients and set aside

To make the crab mix check the crab for any shell and then mix with the other ingredients and season. Set to one side

To make the dressing mix the mustard, honey and vinegar then gradually mix in the oil until a fairly thick consistency is achieved

To plate up split the base in the centre of 2-3 plates. Top with the crab and garnish with the avocado, radish, lettuce, crotons and pea shoots then finish with the dressing

 

Who do we love?

Continuing our new ‘local food heroes’ series, which highlights some Philleigh Way favourites, this month we interviewed Christine Hawker, our cake and cupcake tutor to find out what she thinks about the WI, Mary Berry, why she loves her ‘boning tool! and her thoughts on working with Philleigh Way!

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In your own words, tell us about yourself.

My name is Christine Hawker, I have three grown up children and four lovely grandchildren. I live with my second husband, Dennis in the hamlet of Frogpool.  My background is in farming, my first husband and I lived and worked on the Roseland for 27 years. After he died in 1999, I had to leave that life behind. I worked at Lakeland in Truro for over 11 years until I retired three years ago. I am a county cookery judge, I love spending time with my second husband Dennis and my grandchildren, I love the theatre and travelling, but my passion is Sugarcraft!

Who or what inspired you to start baking?

My Gran was probably my first influence and also my Auntie Gwen,  both were very good ‘proper’ Cornish cooks.

Have you always enjoyed baking?

Yes I have. We had cookery lessons at school, I remember making my first Christmas cake at the age of 13 and I’ve made them every year since!

What inspired you to start learning all about sugar craft and cake decorating?

I had always enjoyed making birthday cakes and Christmas cakes for the family. I started baking for the local WI Market in the 1980’s and was asked by one of my customers to make a wedding cake for her son. I did it, but realised there was a lot I didn’t know. After that I did an 8 week WI (Womens Institute) home economics course and enjoyed it very much. When the tutor said she was going to run a City and Guilds course I decided to sign up. It was run over 2 years, one evening a week and one Saturday a month. It was a big commitment with a young family and a farm B&B to look after but it was the best thing I ever did. I owe so much to my tutor, Anne White!

Do you think programmes such as the Great British Bake off have helped make baking ‘cool’ again?

Yes I do, I think it has inspired younger people to have a go.

Do you think some people are still afraid to have a go at baking and if so, why?

Yes I believe there is the perception it’s far too difficult. But I think Mary Berry and bakers like her have helped to take the ‘fear of failure’ away.

What is your favourite cake to bake?

A Victoria Sandwich, I’ve made so many over the years I could do them blindfolded!

If you had to eat one cake for the rest of your life, which one would it be?

Probably chocolate fudge cake, or maybe saffron cake, but someone else would have to make it!

What is your favourite decorating tool/sugar craft technique?

My favourite decorating tool would have to be my ‘bone tool’. It was one of the first things I bought when I started learning Sugarcraft over 25 years ago. I use it every time I make sugar flowers to soften the edges of petals. It has worn down over the years but I wouldn’t change it! My favourite technique would have to be air brushing, so useful for shading flowers and cakes and for stencil work.

If you had a blank cheque, what piece of equipment would be your dream purchase?

I would buy a ribbon printer, I covet them every time I go to a trade show but I can’t justify the hefty price tag!

What do you love about Cornwall?

First and foremost its home!  I love the seasons and the way the landscape changes from one coast to the other plus, the smell of the sea!

Aside from cake, what is your favourite Cornish food product?

Home-made traditional pasties, especially those made by one of my oldest friends, taken from the oven wrapped in greaseproof and a t-towel then eaten about an hour later. Perfect.

Favourite cookery book that you still turn too?

The Dairy Cookbook.

What is your favourite drink?

Cornish Orchards Elderflower Presse, or hot water.

Favourite day out in Cornwall?

There are lots, Golitha Falls in the spring is one, but my favourite has to be taking the train from St. Erth to St. Ives, the view is amazing. A leisurely stroll around the harbour eating an ice-cream, watch out for the seagulls! Then lunch in one of the lovely seafood restaurants, followed by a visit to the Tate Modern.

Favourite tearoom in Cornwall or place to go for a treat?

Swanpool, for a Quirky Ice-cream!

If you were on death row, what would you request for your last meal?

Roast Beef with all the trimmings followed by raspberry pavlova. (I would love to find out why I ended up on death row!)

Favourite place in Cornwall?

Trelissick Gardens.

Why do you enjoy working with Philleigh Way?

It’s a family business run by lovely people who I’ve known for years. I like the Cornish aspect of using locally sourced products. It’s in a super venue that has a great atmosphere.

What’s the best bit about the classic cakes and cupcake course?

I get to meet really interesting people and I like being able to share some of the skills I’ve learnt over the years.

Christine teaches Philleigh Way’s Classic Cakes and Cupcake courses as well as demonstrating for various groups and organisations around the county. Christine judges at many village shows and events, as well as producing beautifully decorated cakes for weddings, birthdays and other celebrations from her home in Frogpool.

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Read Christine’s favourite poem, ‘It’s only a sponge’ below

You’re ever so clever – I’ll get you to make
for my mother’s birthday a beautiful birthday cake
Only a sponge – that’s all I need
(‘only a sponge’, I thought, ‘only’ indeed)

Make it look pretty, she’d like it in pink
put one of those frills on – no – two frills I think.
Insert some ribbon and cover the board
remember to put ‘Happy birthday to Maude’

As for the flowers, her favourite’s sweetpea
and orchids and roses – well just do all three.
Mustn’t forget some embroidery things you know,
flowers and ribbons and birds on their wings

You’ll charge me ‘nine fifty’?
Well that’s a bit steep
It’s ONLY A SPONGE
and they’re ever so cheap!!

Who do we love?

As a business that relies heavily on local food suppliers we feel that it’s our duty – and a privilege – to shout about them. So this is the first in a new series of features on our Philleigh Way food heroes. To kick off we’re focusing on Curgurrell Farm Shop and the Taffinder family, based just down the road at Rosevine. Robin Taffinder also happens to work here at the cookery school, but we promise this hasn’t influenced our decision!

We interviewed Charlotte Taffinder for this month’s feature and here are her musings.

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“The Taffinder family have farmed at and fished from Curgurrell for 20 years. The farm shop has grown from small beginnings, when we used to sell fresh fish and dressed crabs from our farmhouse kitchen to what it is today. We now operate three inshore fishing boats which supply the shop with crabs, lobsters and a wide selection of local fish.
 
The shop is now open from Monday to Saturday, 10am to 6pm and as well as selling a wide range of fresh fish and shellfish, it also sells homegrown and local fruit and vegetables, bread and cakes, Roseland wines and ciders and much more – whatever new products are introduced, the fresh dressed crabs and homegrown fruit and vegetables will always be the mainstay of the shop.
 

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We are really lucky to have our three sons and their families living and working on the Roseland alongside us.  Visitors often comment that we have the perfect lifestyle however it is extremely hard work. When the weather is kind though, Curgurrell, with its own small harbour, has to be one of the Roseland’s most beautiful farms.

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The Roseland is such a unique area with its fabulous safe beaches and delightful villages, so it is no surprise that it has enjoyed a recent surge in popularity which has in turn benefitted the shop and helped to create a variety of eating out experiences for visitors and residents alike. However, our favourite place to eat out would always be a lobster picnic at Creek Stephen here on the farm!

We have supplied Philleigh Way with local Gerran’s Bay crabs since they started and wish them well with their flourishing business.”

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Curgurrell Farm Shop is a short 5 minute drive from Philleigh Way making it the perfect place to visit after a course to buy the ingredients for the recipes you have learnt during the day!

New range of Weber® courses launched

Press Release from Weber ® – 29th March 2016

WEBER® EXPANDS ITS GRILL ACADEMY OFFERING AT PHILLEIGH WAY COOKERY SCHOOL, CORNWALL, CHANNELLING THIS YEAR’S FOOD TRENDS 

Weber®, the world’s leading barbecue brand, has expanded their range of Grill Academy cookery courses at Philleigh Way Cookery School, Cornwall. With cookery courses targeting grill enthusiasts of all abilities, you’ll be amazed at what you can create on your Weber® barbecue. Launching in April, the new courses at Philleigh Way Cookery School will run throughout the summer and include a choice of Barbecue Classics and Weber® Essentials.

WEbsite blog size GA Logo without white backgroundIf you are new to barbecuing and want to conquer the basics then the Barbecue Classics course* is perfect for you. Providing an in-depth tuition in a friendly, relaxed atmosphere this course will inspire confidence expanding your barbecue repertoire. Running over two and half hours the Barbecue Classics course is great for those looking to attend an academy after work and includes a menu of barbecued chicken marinated in lemon, garlic and oyster sauce, and grilled chuck steak cheese burger. Current dates for the Barbecue Classics course at Philleigh Way Cookery School include: 8th May, 22nd June and 25th July 2016.

For those looking to expand their barbecuing ability from the fare of sausages and burgers can take part in the Weber Essentials course*, which provides an in-depth introduction to the Weber way of cooking. Here participants will be taught everything from lighting the barbecue, to mastering Weber’s legendary lid on technique as they prepare a delicious menu including sage and mushroom risotto, smoked pork loin & cracking, grilled broccoli, with chilli & garlic, and chocolate molten puddings. Current dates for the Weber Essentials course at Philleigh Way Cookery School are: 30th April, 8th June, 15th June and 3rd September 2016. 

If you are looking to explore a whole new kettle of fish, then try Weber’s Seafood Essentials course*. Here participants will learn how to grill, bake and smoke a variety of seafood cuisine on the barbecue during the four-hour course. Seafood Essentials is perfect for barbecuers of all abilities and uses a variety of locally sourced ingredients from mussels to salmon to create dishes including fish tacos, smoked garlic, cream and white wine mussels, and even a pineapple upside down cake. The Seafood Essentials course will be held at Philleigh Way Cookery School on 19th July and 27th August 2016.

The American Barbecue course* will teach grillers how to conquer the increasingly popular demand for smokehouse cuisine. Set to be the food trend of the year and tipped by award-winning chefs such as Brad McDonald, the smoking technique will take 2016 by storm. Over the four-hour masterclass grillers will learn how to get to grips with techniques such as hot smoking as they prepare an array of different meats from a rack of ribs to low n slow smoked beef brisket on the Weber® Smokey Mountain Cooker™.

Throughout the course participants will be able to enjoy the fruits or foods of their labour as they prepare and tuck into a menu of mac ‘n’ cheese with truffle oil, homemade hickory smoked BBQ sauce, and bourbon and smoked bacon chocolate brownies. Current dates for the American Barbecue course at Philleigh Way Cookery School include: 20th August.

For more information or to book tickets for the Grill Academy cookery courses please visit www.grillacademy.co.uk

ABOUT WEBER

Whether you prefer to cook on gas or charcoal, Weber® has a barbecue to suit everyone, from handy portables to a state of the art gas range with the capacity to cook for the whole street, plus a range of colour options for added style. The real secret to great grilling, no matter what type of barbecue you choose, is to always cook with the lid on and master the use of direct or indirect heat. With these simple tricks you can get the best out of your grill and extend your repertoire of dishes.  Handy hints, tips, technical advice and a range of seasonal recipes are all available for download at www.weber.com

Win a weekend seafood break in Cornwall worth £700

In collaboration with Wing of St. Mawes, The Cornish Fishmonger and Cornwall Living, we’re giving one lucky couple the chance to win a weekend seafood break in Cornwall over the 14th and 15th October.
The break for two includes a self-catering stay at our fabulous 16th century Roundhouse Cottage and a seafood course at Philleigh Way complete with a fish masterclass from Rob Wing, The Cornish Fishmonger.

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On the cookery course, you’ll enjoy three demonstrations and four practical sessions with expert guidance on filleting provided. Resident Philleigh Way chef George Pascoe will show you how to prepare a range of delicious dishes with your freshly filleted fish that you will then re-create before sitting down to enjoy them around the farmhouse kitchen table with a glass of wine!

Upon your return home, you’ll be greeted by a free 20 portion fish box courtesy of The Cornish Fishmonger,  which you can use to practice your newly learnt culinary skills.

To enter the competition, head to Cornwall Living’s competition page, and be sure to read the terms and conditions carefully.

Please tell all your friends as well.

Good luck!

George Pascoe, Philleigh Way resident chef

Hot Smoking at Home

It’s always great to hear feedback from students, today we received this lovely email from Jane after she attended our Hot Smoking at Home course yesterday .

“Just a quick email to thank you all for the great course yesterday.  As I said in my feedback I learnt a lot more in the two hours than I expected in such a short time.  Not only will I be ‘smoking’ at home but will be making the remoulade and pickled vegetables too, they were really lovely.  I have now opened the box that contained my newly purchased hob top smoker and feel confident in using it this weekend for the first time. Thanks to all once again and I will be back soon, making cheese is next on my list. Jane”

Great to hear that we inspire people to go home and get cooking, sometimes using equipment that has been bought but never taken out of the box!

During our Hot Smoking at Home course, students will be guided through the process of curing and smoking their own food at home. The course cover the equipment required for smoking and the different types of wood suitable for smoking. Students will get to smoke their own fish and meat and will prepare a side dish to accompany their smoked fish.

A really informative session for anyone who is interested in learning how to prepare delicious smoked foods at home.

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Smoked mackerel with celeriac remoulade and pickled vegetables

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Honey and soy oak smoked chicken with a new potato and spring onion salad

Lamb Shank and Pearl Barley Broth

What’s nicer on a wet and wintry day than a warming casserole. Why not try this easy recipe to keep the winter blues at bay!

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Serves 4

Ingredients

2 lamb shanks

2 medium white onions (diced)

3 cloves garlic (minced)

2 sticks celery (roughly chopped)

2 carrots (peeled and roughly chopped)

2 parsnips (peeled and roughly chopped)

¼ celeriac (peeled and chopped)

1 leek (sliced)

2 maris piper potatoes (peeled and diced)

125g pearl barley (rinsed)

1 litre water

Glass of white wine

Sprig rosemary (leaves finely chopped)

6 leaves mint

2 tbsp. chopped curly parsley

Method

In a casserole dish seal the lamb shanks in a little oil until coloured all over then remove and set to one side.

Add a little more oil if necessary to the casserole dish then sweat the onions, rosemary, celery and garlic for a few minutes until soft.

Add the carrots, parsnips, leeks and celeriac and cook for a few more minutes until they start to brown.

Add the potato followed by the wine and reduce. Add the water and pearl barley and bring to the boil. When up to the boil, place the shanks back in, put the lid on and cook at 150 degrees centigrade for 1 ½/2 hours.

When cooked (the meat should be falling off the bone) take the shanks out, pick the meat off and place this back into the broth.

Season and serve in bowls finished with the parsley and mint

Fish Cookery at Philleigh Way

One of our most popular courses that we have been running since we opened is our fish cookery course. Many people whilst enjoying eating fish when dining out are still unsure of how to prepare and cook fish at home. During our full day fish course the delectable Annie Sibert will arm students with the stills to source and prepare a wide variety of fish and shellfish whilst resident Philleigh Way chef George Pascoe will teach students how to cook a range of delicious dishes that they can easily re-create at home.  We had some wonderful comments at the end of our latest course held on Saturday.

“A brilliant day – really enjoyed learning about filleting and cooking fish. I won’t feel intimidated by fish again!!”

“Very good, very professional”

“Very good, I feel confident filleting a fish now!”

“Thank you very much it was such a lovely way to spend a Saturday. I learned a lot also”

“Thanks for a great day.  Learnt a lot both in handling fish and how to get the best out of it in cooking.  Also very enjoyable”

Fish cookery courses are run throughout the year, check out our ‘Courses’ page for more information and upcoming dates. Private group bookings can also be arranged.

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Mozzarella and Basil Stuffed Chicken Breast

Valentine’s night is nearly upon us. Why not treat someone you love to a romantic dinner by cooking this simple yet impressive dish for them.

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Ingredients

1 chicken breast (butterflied and thinned with a meat hammer)

7 basil leaves

60g mozzarella

6 rashers pancetta

For the warm salad

1 small courgette

5 leaves mint (sliced thinly)

1 small red chilli (finely diced)

Zest of a small lemon

Rapeseed oil

Method

Lay five of the six pancetta rashers lengthways on a sheet of cling film and place the chicken breast on top.  Season the chicken then slice the mozzarella thinly and lay on top to cover all the chicken.

Lay the basil leaves on top of the mozzarella then roll the whole thing up using the cling film as a rolling mat.

When rolled up completely cover the chicken with the cling film and twist the ends. On a work surface roll the chicken, 5 or 6 times, holding the two ends of the cling film so as to tighten.

Wrap in tin foil as you did with the cling film, twist the ends and tighten.

Bake at 200 degrees centigrade for 15 minutes then rest for five minutes.

Place a griddle pan on a high heat then thinly slice the courgette length ways and cover in a tbsp of rapeseed oil.  Char the courgette slices flat on the griddle for a couple of minutes until cooked.

When ready place into a bowl, season and add the lemon zest followed by the mint and chilli, add a little rapeseed oil and keep warm.

Cut the chicken into five slices and fan out on a warm plate, place the salad beside the chicken and finish with a shard of crispy grilled pancetta.

Turkey and Sweet Leek Pie

Turkey and Sweet Leek Muffin Tin Pies

One thing you can guarantee at Christmas is plenty of leftovers. In the words of our very own Granny Spear: “waste not want not”! And there’s nothing better than a comforting pie in the winter months. So here’s one of our favourites for using up the leftover turkey. Enjoy!

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Ingredients (makes four small pies)
For the pastry

200g flour

100g butter

Pinch salt

Enough water to bind

For the filling

100g cooked turkey

½ leek (sliced)

25g butter

25g flour

300ml warm milk roughly

tsp English mustard

1 clove garlic finely chopped

Salt and pepper

Method

Work the butter into the flour with fingertips until it resembles breadcrumbs, add the salt and mix. Add the water a little at a time until it forms a dough. Wrap in cling film and leave to rest in the fridge whilst making the filling.

Melt the butter in a frying pan, add the leeks and garlic, cooking until soft and then add the flour and cook out for 2-3 minutes.  Warm the milk in a separate pan and then add gradually to the leeks.  The sauce needs to be fairly thick so don’t add all the milk if not required.  Add the turkey and finish with the mustard and seasoning to taste.

Take the pastry from the fridge and roll out to the thickness of a pound coin. Cut out four circles with a large pie/pastry cutter and place into buttered muffin tins (or individual pie tins if you have them). Cut out four lids with a small cutter.

Fill the pie cases with the turkey mixture, egg wash one side of the lids and place on top of the pies.  Egg wash the tops of the pies and pierce to allow air to escape.

Cook at 200 degrees centigrade for 20/25 minutes

Even if you’re still full from the feast of the day before, savour and enjoy. They’re only dinky little pies after all!

Hot smoked salmon with celeriac puree and Cornish Blue pearl barley arancini

With the festive season nearly upon us, this delicious dish is ideal when entertaining friends and family

Recipe serves 2

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Ingredients

Salmon

2 x 150g portions salmon

100g Cornish sea salt

100g caster sugar

2 tbsp. oak chippings

Celeriac puree

100g celeriac (diced)

Thumbnail ginger (finely diced)

1 clove garlic (minced)

1 shallot (diced)

Knob of butter

400ml homemade fish stock

Beetroot

2 small cooked beetroot (diced)

1 tsp fresh thyme

1 lime zested

Arancini

100g pearl barley

1  x small onion (finely diced)

30g Cornish blue cheese

50g fennel (finely diced)

30ml Noilly Pratt

500ml homemade fish stock

 Method

Firstly cover the salmon in the salt and sugar and leave for an hour.

To make the arancini, sweat the onion and fennel in a little oil and butter and cook until soft. Add the pearl barley and cook until slightly coloured. Deglaze the pan with Noilly Pratt and reduce by half. Gradually add the stock a little at a time until the barley is soft to the bite. Melt in the blue cheese, season and leave to cool. When cool, shape into 40g balls and pane (coat first in flour then beaten egg and finally breadcrumbs).

To make the celeriac puree, place all the ingredients in the butter with a little oil and cook for a few minutes until starting to brown. Add the stock and cook until the celeriac is soft. Liquidize and season. Set aside and keep warm

Rinse the salmon and pat dry. Place in a hot smoker with your chippings and cook for roughly 8 minutes (depending on the size of you fish)

Whilst the fish is cooking, pan fry the beetroot in a little oil until starting to brown. Add the lime zest and oregano, season and set to one side

Deep fry your arancini for roughly 4 minutes until golden brown

To plate up, place a line of celeriac on a large white plate and top with the arancini. Parallel to this place a line of beetroot with the salmon on top.

Finish with sprigs of fennel, herb and chilli salsa and beetroot reduction

Smoked Partridge Breast with Confit Legs, Beetroot Salad and Parsnip Puree

The game season has begun and as we love nothing more at Philleigh Way than making the most of seasonal produce, why not give this delicious  recipe a try.

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Ingredients

2 partridge (breasts and legs removed)

2 tbsp. oak chippings

50g salt

50g sugar

200ml rapeseed oil

Warm salad

1 beetroot (boiled and quartered – skin can be left on)

50g kale (sliced)

15g walnuts

1 x small leek (sliced)

Zest of 1 lemon

Parsnip puree

1 large parsnip (diced)

1 small onion (diced)

100ml whipping cream

125ml white wine

50g butter

Method

Firstly place the legs in a small baking tray and cover with the oil. Place in an oven at 120 degrees centigrade and cook for 1 hour (the meat should be tender)

Mix the salt and sugar together, cover the breasts and allow to cure for 1 hour

Cook the onion for the parsnip puree in the butter with a little oil for a few minutes. Add the parsnip and cook for a further few minutes. Add the wine, reduce by half then add the cream and allow the parsnip to cook until very tender (add a little water if the cream reduces too much). When tender blend in a liquidizer until smooth and season. Keep warm

For the salad cook the beetroot in a little oil until slightly coloured. Add the leek and cook until slightly soft. Add the kale and walnuts and cook until the kale is wilted. Season, add the lemon zest then keep warm

To smoke the partridge breast, rinse off the cure mix and pat dry. Place the chippings in a frying pan that has a tight-fitting lid and has been lined with foil. Turn onto a high heat. Place the breasts on a trivet and place over the chippings. When the chippings begin to smoke, place the lid on the pan and cook for 6 minutes then turn off the heat

To plate up, place a spoonful of puree on two warm plates, halve the breasts and place on top of the puree. Split the salad between the two plates and top with the confit legs. Finish with some game jus and coriander pesto

 

Focaccia with Rosemary and Cornish Sea Salt

Focaccia with Rosemary and Cornish Sea Salt

Our Cornish Italian and our Beginner Bread courses cover this delectable bread and we’re treating you to the recipe! The substitution of rapeseed oil for olive oil gives the bread a distinctive floral flavour.

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Ingredients

500g Strong White Flour

325mls Tepid Water

30mls Cornish Rapeseed Oil

20g Fresh Yeast (10gms if using dried)

10g Salt

Fresh Rosemary and Sea Salt (Cornish if possible) for decoration

Method

Mix the salt with the flour in a large mixing bowl, dissolve the yeast into the water, add the rapeseed oil to the mixing bowl, add the yeast and water and mix to a rough dough with a wooden spoon. When the dough appears easy to handle knead for ten minutes until smooth and elastic (keep hands lubricated with oil to avoid sticking).

Place onto a well-oiled baking tray (20cm x 30cm) and flatten into a rectangle, cover with cling film and rest for ½ an hour.

Fold into thirds, turn, fold into thirds again and flatten again into a rectangle, cover and rest again for ½ hour.

Push the dough into the corners of the tray and rest again for ½ hour.

Make small wells in the dough and add a sprinkling of Cornish sea salt, fresh rosemary and a splash of rapeseed oil.

Bake at 200 degrees centigrade for 20 minutes.

 Allow to cool on a rack – resist the temptation to eat before it has cooled!

 

 

Beetroot Tarte Tatin

Beetroot Tarte Tatin (serves 1 as a main course)

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Ingredients

  • 3 or 4 small heads of cooked beetroot
  • 20g butter
  • 20g brown sugar
  • 30ml red wine vinegar
  • Enough cold water to bind

For the pastry

  • 100g strong flour
  • 50g cold butter (diced)
  • Pinch of salt

Method

  • Add the butter to the flour and mix until the butter is completely covered (leaving lumps of butter)
  • Add the salt then enough water to form a dough. Knead until smooth then wrap in cling film and rest the pastry in the fridge ideally for at least half an hour
  • Place the butter, red wine vinegar and sugar in a small metal saucepan (suitable for going in the oven) 15cm pan and bring to the boil
  • Add the beetroot in halves (or in smaller uniformed shapes if larger heads) and simmer for a couple of minutes
  • Roll out the pastry to roughly the thickness of a pound coin and 15cm in diameter
  • Place on top of the beetroot and bake at 200 degrees centigrade for about 20 minutes
  • Remove carefully, place a plate on top of the pan and then turn upside down so that the tarte is the correct way up
  • Serve with a green salad

Salmon with Stuffed Tortellini and Brown Butter

Salmon with Stuffed Tortellini and Brown Butter

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Serves 2

Ingredients

Pasta

  • 200g pasta flour
  • 1 tsp salt
  • 2 eggs beaten
  • 1 tblsp olive oil

Pasta filling

  • 3 scallops (roe removed)
  • 100ml double cream
  • 300g fresh salmon
  • 1 tblsp coriander
  • 1 tblsp lime zest

Everything else

  • 2 x 150g fresh salmon fillets
  • 100g spinach
  • 30g butter
  • Juice of ½ lemon
  • Mixture of herbs from the garden

Method

  • To make the pasta dough gradually add the beaten eggs to the flour and salt until a dough is formed, add the oil and knead for 5 minutes. Wrap and rest in the fridge for about half an hour
  • For the filling, blend the scallops in a food processer and gradually and the cream until smooth. Add the salmon and pulse until a course mixture is produced. Put into a bowl, add the lime zest and season. Cover and put in the fridge for an hour to firm up
  • Roll out the pasta to number 8 on the pasta machine and shape 10 tortellini. To cook, have a pan of water on the boil, a pan on for frying the fish and a baking tray ready. Put the oven on to 200 degrees centigrade
  • Seal the salmon for a minute on each side in the frying pan, season and place on a baking tray and roast for 4 to 5 minutes. At the same time, put the tortellini into boil for 5minutes
  • Wilt the spinach in the same pan you sealed the fish in then set aside to keep warm
  • Melt the butter in the same pan again and cook until a nut brown colour. Take off the heat and stop it cooking by adding the lemon juice
  • Serve the salmon on the spinach, place the tortellini alongside and season with salt and black pepper and olive oil. Decorate with fresh herbs and drizzle on the butter

Honey and soy oak smoked chicken on potato and spring onion salad

Summer is upon us and this recipe is perfect for both picnics and light lunches. If you have never smoked your own foods before, why not come along to our ‘Hot Smoking at Home’ taster course and learn all about it.

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Serves 2

Ingredients

Chicken

  • 100g salt
  • 100g caster sugar
  • Tbsp. honey
  • Tbsp. soy sauce
  • 2 chicken breast
  • Handful of oak chippings

Potato salad

  • 300g new potatoes (boiled until tender)
  • 3 sprigs of spring onion
  • 2 tsp. whole grain mustard
  • 1 egg yolk
  • 100ml rapeseed oil
  • 1 tsp white wine vinegar
  • 1 tbsp. roughly chopped coriander

Method

  • Mix the salt and sugar together and rub over the chicken fillets and cure for 1 hour in the fridge
  • Rinse the cure off thoroughly, pat dry then place on a metal rack. Slightly warm and mix the soy and honey and brush all over the breasts. Sit the rack over the chippings within the hot smoker.  Put the smoker on a high heat, when the chippings start to smoke put the lid on, turn down to a medium heat and cook for 12 to 15 minutes
  • Whilst cooking prepare the salad. Make the mayonnaise by whisking the egg yolk, vinegar and mustard together then gradually whisk in the oil until a thick consistency is achieved
  • Dice the potatoes, finely chop the onions and add this to the mayonnaise with the coriander and season
  • When the chicken is cooked, rest for five minutes, slice thinly and present with the potato salad decorated with a little fresh coriander , sliced red chilli and chilli infused rapeseed oil

Classic Tomato Soup

We are always keen to champion tried and tested family recipes handed down through the generations and so to celebrate British  Tomato Week, why not have a go at making this family favourite that we think cannot be beaten when British tomatoes are in season, the classic tomato soup.

 

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Ingredients

  • 1 kilo tomatoes (over ripe are best)
  • 3 cloves of garlic (crushed)
  • 2 medium onions (sliced)
  • 1 small leek (halved and sliced)
  • 2 sticks celery (peeled and sliced)
  • 2 small carrots (washed and diced)
  • 1 tblsp Rapeseed oil
  • 100g butter
  • 100ml red wine
  • 45 ml red wine vinegar
  • 45 ml dark brown sugar
  • 2 litres vegetable stock
  • Chopped parsley

Method

  • Heat the oil and butter then sweat the onion and garlic until translucent. Add the leeks, celery and carrots and cook for about five minutes to gain a little  colour
  • Deglaze the pan with the wine and reduce until nearly all the liquid is gone, then add the tomatoes and cook until they start to break down
  • Add the vinegar and sugar and cook for a couple of minutes then add the stock and simmer for 45 minutes or until the carrots are nice and soft
  • Blend with a stick blender or in a liquidiser and finish with the parsley
  • The soup is great served with some pan fried chorizo and granary bread

Asparagus, Blue Cheese and Spinach Tart

May is National Asparagus month and so for our recipe this month we have chosen this delicious vegetarian tart which is perfect for picnics and light lunches. Asparagus is a wonderfully versatile ingredient which is quick to prepare and full of goodness.

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Ingredients

Pastry

  • 125g strong plain flour
  • 65g butter
  • Pinch of salt
  • Water to bind

Filling

  • 4 spears of asparagus
  • 100g spinach
  • 4 eggs
  • 100ml double or whipping cream
  • 50ml milk
  • 100g Cornish blue (diced)
  • Salt and pepper

Method

  • Rub the butter into the flour until it resembles breadcrumbs
  • Add the salt and then enough water for the pastry to form a dough. Rest the pastry for about an hour.
  • Mix together the milk, cream and eggs and then season
  • Wilt the spinach in a little oil and place on some kitchen roll to absorb any moisture
  • Blanch the asparagus for about 30 seconds in boiling water then plunge into iced water briefly and drain
  • Grease and line the base of a 24cm tart tin with silicone paper. Roll out the pastry until it is about the thickness of a one pound coin. Line the tin with the pastry leaving some overhanging the edges.
  • Line with cling film and fill with baking beans and bake at 180 degrees centigrade for 20 minutes. Remove the baking beans and prick the base of the pastry then bake for a further ten minutes.
  • Fill the pastry shell firstly with the spinach, then dot around the asparagus and blue cheese. Season to taste then cover with the egg mix
  • Bake for about 20 minutes or until the egg has set.  Can be served hot or cold

Salt Hake with pearl barley risotto, parmesan crisps, salsa verde

We are always keen to teach our students new ways to cook with fish and this delicious recipe using hake has proved a real hit. Why not try it for yourself. The pearl barley makes an interesting change from traditional risotto rice.

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Ingredients

  • 4 x 80g hake fillets (skin on)
  • 100g Cornish sea salt
  • 2 banana shallots
  • 2 sticks celery
  • 2 cloves garlic
  • ½ stick leek
  • 50g butter
  • 200g pearl barley (rinsed)
  • 1 litre fish stock
  • Glass of white wine
  • 50g parmesan cheese (finely grated)

Method

  • Cover the hake with the salt and refrigerate for half an hour. Rinse well, pat dry and place back in the fridge wrapped tightly in cling film
  • Finely chop the shallot, celery, leek and garlic and sweat in the butter and a little oil for about five minutes without allowing to colour
  • Add the pearl barley and cook for a further three minutes
  • Turn up the heat, add the white wine and reduce
  • Gradually add the stock until the barley is cooked through. It should still have a bite to it. This should take about 8-10 minutes
  • Add half the parmesan cheese and set aside
  • To make the parmesan crisps, place the cheese thinly in a desired shape on baking parchment & bake at 200 degrees centigrade until golden brown (about five minutes). Cool.
  • To cook the fish place it skin side down in a hot pan with a little oil until the skin is charred and crispy. Turn it over and bake for three to four minutes at 200 degrees centigrade
  • To serve place a little risotto on a plate, top with the fish, a shard of parmesan crisp, salsa verde and fresh dill or fennel

Salsa Verde

Ingredients

  • Handful of mixed, fresh herbs (parsley, mint, basil)
  • Clove of garlic
  • Splash of lemon juice
  • 100ml rapeseed oil
  • 5 anchovy fillets
  • Salt and pepper

Method

  • Place all ingredients into a liquidizer and blend until smooth

Stargazy Pie

To celebrate British Pie Week, why not have a go at this traditional Cornish favourite, Stargazy Pie. Traditionally made using pilchards, the unique feature of the pie  is fish heads, and sometimes tails, protruding up through the crust giving the appearance of gazing skyward.

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Ingredients

Pastry

  • 250g strong flour
  • 65g lard (cold and diced)
  • 65g margarine (cold and diced)
  • Pinch of salt
  • Enough cold water to bind (about 100ml)

Filling

  • 4 fillets smoked mackerel (pin boned and diced) tails reserved for decoration (optional)
  • 1 banana shallot (finely diced)
  • Clove of garlic (crushed)
  • 2 rashers smoked streaky bacon (diced)
  • 50g hogs pudding (diced)
  • 30g butter
  • Splash of rapeseed oil
  • 30g flour
  • 150ml fish stock
  • 50ml rattler cider (if rattler not available, substitute for another brand)
  • 1 egg (boiled and sliced)
  • Chopped dill or fennel
  • 1 egg (beaten for egg wash)

Method

  • To make the pastry mix the fat, salt and flour together until bread crumbs are produced. Gradually add the water to bind, knead until smooth then refrigerate while you make the filling
  • Melt the butter with the oil and sweat the shallot, bacon and garlic for a couple of minutes. Add the hogs pudding followed by the flour and cook out so as the flour is not grainy
  • Gradually add the stock followed by the cider until a fairly thick sauce consistency is reached
  • Season and finish with the herbs and the mackerel
  • Roll out the pastry with 4 bases to line a muffin tin (leave a little overhang) and 4 lids to cover
  • Grease the muffin tin with butter and line 4 moulds. Place some of the mixture in each one (do not over fill) then place a couple of slices of egg on each one.
  • Egg wash the edges of the pastry bases, place the lids on top and crimp to seal
  • Place a decent size steam whole in each lid and bake at 200 degrees centigrade for 20 minutes
  • Remove from the oven, place half a tail in each steam hole and bake for a further 5 minutes
  • If you would prefer to make one large pie instead of individual ones, substitute the muffin tins for one large 10″ pie dish.

Blackberry Parfait with Apple and Almond Cake

It’s Bramley apple week this week so why not have a go at making this delicious dessert. An ideal way to use up blackberries frozen from last season, you could make it for a special Valentine’s dinner next weekend and really impress a loved one!

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Ingredients

Parfait

  • 6 egg yolks
  • 150 g sugar
  • 75ml water
  • 300g blackberry puree (last season’s frozen berries are ideal)
  • 150ml whipping cream (whipped until soft peaks are formed)

Apple and almond cake

  • 330ml rattler cider
  • 300g plain flour
  • 2tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 3 bramley apples (pureed)
  • 150g dark brown sugar
  • 150g soft butter
  • 3 eggs
  • 100g ground almonds

Blackberry stock syrup

  • 20 fresh blackberries
  • 100g sugar
  • 50ml water

Method

  • To make the blackberry stock syrup bring the sugar and water to the boil and simmer for a couple of minutes, add the berries and leave to cool
  • To make the parfait boil the sugar and water until it reaches 120 degrees centigrade. Meanwhile whisk the egg yolks until light and fluffy then carefully add the sugar syrup in a steady stream whilst continuously whisking and carry on until the mix is cold
  • Fold in the blackberry puree followed by the cream and freeze in 7cm metal rings
  • To make the apple cake start by reducing the cider by 1/3. Sift the flour, spices, and bicarb into a bowl
  • Mix the butter and sugar until pale, then gradually add the eggs, fold in the flour mix and almonds then add the cider (add a little more cider if too stiff) then fold in the grated apple
  • Bake on a lined baking tray with the mixture about 5mm thick for about 15 minutes
  • Cool on a wire rack and cut into triangles about 2cm thick
  • To serve unmould the parfait and place on a line of ground almonds. Place 3 blackberries on the plate and lean your apple cake up against them. Finish the plate with honeycomb, crème fraiche and some blackberry syrup

 

Butternut Squash Bavarois served with Bramley Apple Puree and Kiwi Sorbet

Celebrate Bramley apple week by have a go at making this delicious variation on the classic bavarois

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Ingredients

Bavarois

  • 400g squash (diced)
  • 185ml double cream
  • 185ml milk
  • 3 egg yolks
  • 100g caster sugar
  • 3 leaves of gelatine (soaked in cold water for 5 minutes)

Kiwi sorbet

  • 100g caster sugar
  • 50ml water
  • 4 kiwi fruit (peeled and quartered)
  • 1 tbsp lime juice

Apple puree

  • 2 brambly apples (peeled and diced)
  • 1 tbsp caster sugar
  • 2 tbsp water

Method

  • To make the bavarois, roast the butternut squash at 180 degrees centigrade for about 20/30 minutes until soft and leave to cool. Meanwhile, heat the milk and cream then add the gelatine followed by the squash then liquidize and pass through a sieve
  • Whisk the egg yolks and sugar together then gradually poor onto the squash mixture. Put into a clean pan and cook slowly, stirring all the time so it does not catch, until the mixture is thick enough to coat the back of a spoon
  • Pour the mixture into 7cm circular moulds and leave in the fridge until set
  • To make the kiwi sorbet, blitz the lime juice and kiwi fruit until smooth. Mix the water and sugar in a pan and simmer for 5 minutes. Add the kiwi mix to the sugar syrup, leave to cool then place in an ice cream machine, churn until thick and freeze
  • For the apple puree, place all ingredients into a pan, simmer until the fruit begins to collapse and blend in a liquidizer. Leave to cool
  • To serve, spoon a smear of apple puree in the centre of a large plate. Remove the bavarois from the mould and place on top. Place a few crushed nuts next to this, pistachios are good, then put a ball of sorbet on top.

Game Terrine

With the game season well underway here is a recipe which will make use of any game that ends up on your kitchen table.

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Ingredients

  • 300g diced game meat (whatever is available)
  • 250g minced pork shoulder
  • 100g liver
  • 1 egg
  • Parsley
  • Rosemary
  • 3 juniper berries (crushed)
  • 1 clove garlic
  • Splash of brandy
  • Salt and pepper
  • 8 rashers streaky bacon

Method

  • Line a 1lb loaf tin with the bacon leaving a little overhanging to cover the top
  • Mix the pork, liver, egg, parsley, rosemary, juniper berries, garlic and brandy together
  • Brown the game meat in a frying pan with a little oil
  • Season all the meat and then layer them in the tin starting with the pork and finishing with the pork
  • Cover the top of the terrine with the bacon, wrap in tin foil and bake in a bain marie at 160 degrees centigrade for 90 minutes