April Food ,a collection of Cornish recipe gems

8/9/2019 April Food ,a collection of Cornish recipe gems

1/15

April food

Prosenjit Sanjay Kumar

A collection of Cornish recipe gems


2/15

Preface

What to eat in April:Recipes:New season Spring Asparagus and Cornish Crab Omelet

Grilled Cornish Sardine Crostini with purple sprouting Broccoli and

coriander Persilade

Lentil and Stinging nettle soup

Yamam Mashwi

Mums, Pressure cooked Lamb Shank Rogan josh

Cornish Under roast

Sanjay Kumars Basic Chicken curry fix

Smoked Mackerel RarebitFennel Spiced Prawns with Citrus Salad

Risotto with Smoked Trout

Curried lobster baked potato recipe

Orange Syllabub

Rhubarb Sorbet Popsicles

In appreciation:Index:


3/15

New season Spring Asparagus and Cornish Crab Omelet

Serves: 2

Ingredients:

8 Duck eggs

30 ml milk

8 ml vegetable oil

270 g cut fresh Spring asparagus, blanched, and sliced

340 g flaked Newlyn bay white crabmeat

Nibbed chives Cornish sea salt

To Make an Omelet:

In a bowl, beat Duck eggs, milk, salt, pepper.

Heat oil in a 10-in. skillet over medium-low; add half of the egg mixture.

As the eggs set, lift edges, letting uncooked portion flow underneath.

Sprinkle with generous amount of crab meat and sliced Spring Asparagus..

Fold omelet in half.

Repeat for second omelet. Garnish with nibbed chives.


4/15

Grilled Cornish Sardine Crostini with purple sprouting Broccoli and

coriander Persilade

Ingredients

12 fresh sardines, cleaned and de-scaled

1 Lemon juice and grated zest

3 tbsp Olive oil

450g purple sprouting broccoli, trimmed and blanched

1 clove Garlic, sliced

2 Tomatoes, skinned and chopped

120ml dry White wine

1/2 tbsp freshly ground salt and black pepper 2 tbsp fresh white breadcrumbs

1 bunch fresh Coriander leaves

Method

1. Preheat the oven to 180C/gas 4. Brush an ovenproof dish with a little oil.

2. Cut off the heads and tails off the sardines, sprinkle with lemon juice and set aside.

3. Spread the broccoli evenly over the bottom of the prepared dish and scatter over the

garlic and tomatoes.

4. Arrange the sardines on top, side-by-side and season with salt and freshly ground blackpepper.

5. Pour over the wine and any remaining olive oil. Bake for 10 minutes.

6. Mix together the breadcrumbs, lemon zest and chopped parsley. Remove the sardines

from the oven and scatter the mixture evenly over the top. Return to the oven and cookfor a further 5 minutes. Serve piping hot.


5/15

Lentil and Stinging Nettle Soup

1 tbsp olive oil1 small onion, diced

1 cup lentils, picked over and rinsed5 cups vegetable stock or water

1 tbsp fresh dill

6 mushrooms, sliced1/2 bunch stinging nettles, chopped coarsely

juice of 1/2 lemon

salt and pepper to tasteyogurt for garnish

1. Heat oil in large pot and saut the onion until it is translucent, about 5 minutes.

2. Add the lentils stir to coat them in the oil. Allow to cook for a minute or two andthen add the stock or water and the dill. Bring it to a boil and then reduce heat andcook for about 15 minutes at a simmer. Add the mushrooms and continue to cook

until the lentils are soft, about 20 more minutes.

3. Add nettles, lemon and salt and pepper to taste. Cook until nettles are done, about5 minutes. Ladle into bowls and garnish with yogurt and dill.


6/15

Yamam Mashwi

Mediterranean spice grilled quail on a pomegranate and Freisse lettuce nest

Greek styled char grilled, light fresh marinades, using the best of Cornish game bird.

To serve 4

1 Pomegranate seeded

20 ml Red wine vinegar4 Quails plucked

1 lemon juiced, fresh1/2 tsp Mixed Mediterranean spices (Zatar, oregano, thyme)

1 tsp black pepper, freshly ground

50ml extra virgin olive oil

1 head Freisse lettuce washed

How to.

1. Remove and discard the fat just inside the body cavities and rinse the quail, inside and out,under cold running water, then drain and blot dry with paper towels. Arrange the quail, skin sidedown, in a nonreactive baking dish and set aside while you prepare the vinaigrette marinade.

2. Combine 1/2 cup vinegar, the lemon juice, Mediterranean spices and 2 teaspoons each saltand pepper in a large bowl and whisk until the salt is dissolved. Whisk in the oil to blend. Taste forseasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned.Pour half the vinaigrette over the quail, turning the birds to coat thoroughly. Cover and letmarinate, in the refrigerator, for 1 to 2 hours, turning once or twice. Reserve the remainingvinaigrette until serving time.

3. Preheat the grill to high.

4. When ready to cook, oil the grill grate. Remove the quail from the marinade and arrange themskin side down, on the hot grate. Grill until nicely browned and the juices run clear when the tip ofa skewer or sharp knife is inserted in the thickest part of a thigh, about 4 to 6 minutes per side (8to 12 minutes in all).

5. Transfer the quail to serving plates or a platter and serve immediately, accompanied by a crispsalad of crisp Freisse lettuce, and pomegranate seeds, mixed with the rest of the vinaigrette.


7/15

Mums, Pressure cooked Lamb Shank Rogan josh

Lamb plays a staple part of an Indian diet. This dish reminds me of a typical Indian

summer, afternoon .The sharp whistling of the pressure cooker would mark the arrival ofdelicious morsels of mutton falling off the bone, draped in rich tomato gravy. Mum

would deftly distribute the choice cuts to the kids, while settling herself with a few lesser

interesting bits Prep time.40 minutes Cooking time.(20 mins in the pressure

cooker)

6 Hours(Oven time)

)Ingredients 300Gms Natural Greek yoghurt 1 sprig Mint (Chopped) 3 gms Turmeric

powder 1 gm Chilli powder 2gms Ground Coriander 1 gm Ground Ginger 2 Liters Lambstock 4 whole Cardamom pods 6 ripe Plum tomatoes (Copped)> 1 liter Water A pinch

Ground nutmeg 5 Gms Ground cumin 2 Large Onions (Copped roughly) 1 bunch Freshcoriander leaves 4 large Lamb shanks trimmed and tied with a twine 1 pinch Saffron

strand 25 ml Vegetable oil

Method. ~ Place the base of the pressure cooker on top of the stove. ~ Whisk, a third of

the yoghurt in a bowl, add a pinch of ground cumin and mix the chopped mint .Keep

refrigerated. ~ Dust the Lamb shanks with Chilli powder, ground coriander, ginger andcumin. ~ Pour the vegetable oil in the pressure cooker ~ Place the Lamb shanks in the

cooker and brown them carefully without splashing any hot oil. ~ Transfer the Shanks to

a plate and keep aside. ~ Brown the onion, add the copped tomatoes and soften them.Add the spices, saffron strands and yoghurt to the sauce and top it up with the lamb stockand water. ~ Return the Lamb shanks to the cooker, cover with the lid and cook for 20

minutes, so that the lamb falls off the bone.

To serve Place a generous amount of the Bombay crushed potatoes in the centre of theplate. Spoon the Tender Lamb shank on top of the potatoes and ladle a generous spoonful

of sauce around. Serve hot with some soothing mint yoghurt.

Sanjay saysAlso referred to as Autoclaves and retorts, Pressure cookers have been anintegral part of kitchens for centuries apart. Often an essential part of an Asian brides

dowry, they serve a great purpose in conserving energy, saving on cooking times and

retaining the nutrients of the food. Substituting the lamb shanks with diced beef

/lamb/root vegetables make excellent winter warming stews in minutes.


8/15

Cornish Under roast

Servings: 1 servings

Total Time (median): 0 : 0 0 Active Time: 0 : 0 0

US/Metric: [view as originally posted]

INGREDIENTS 3 kg Chuck beef; (900gm)

171 g Ox kidneys; (170gm)

29 g Plain flour; (28gm)

0 l Beef stock; (570ml)

10 md Potatoes

200 g Beef dripping; (43gm)

2 lg Onions

salt and pepper to taste

PREPARATION

Chop the beef and kidneys up into 1/2in (12mm) cubes. Peel and slice the onions then place meat and onions in bag

with flour and seasoning and now toss. Melt the dripping in frying pan and when hot tip out the contents of the bag and

cook to seal in the juices. Now add the stock and allow to simmer slowly. Pour the contents into a baking tin and add

the potatoes which have been halved so that their ends stand up through the gravy. Bake at 350 degrees F (170 degrees

C) for about 2 hours until the top of the potatoes brown. Serve with carrots and beans


9/15

Smoked Mackerel Rarebit

Serves 4

500g smoked pollack (or smoked haddock) fillet

300ml whole milk

75g unsalted butter50g plain flour200ml beer (good traditional ale, not cheap lager)

1 good tsp wholegrain mustard

75g medium-strong Cheddar cheese, grated1 tbsp roughly chopped flat-leaf parsley

4 large slices of wholemeal bread

Salt and freshly ground black pepper

Method

Put the smoked fish in a large pan, cutting up the fillet if necessary so that it fits snuglyand pour the milk over (it should just cover the fish). Put the lid on the pan and bring to a

simmer, then remove from the heat. This should be sufficient to cook the fish through. If

it isn't quite cooked - i.e. if it does not break easily into flakes - turn the fillet over, coveragain and leave in the hot milk for a couple of minutes.

Remove the fish from the pan, reserving the liquid and set aside to cool a little. Then

break it into large flakes, discarding any bones or bits of skin.

Melt the butter in a saucepan over a medium heat, stir in the flour to make a roux and

cook gently for 2-3 minutes. Meanwhile, reheat the fish poaching milk if it has cooled

down. Gradually add the fishy milk to the roux, followed by the beer, stirring all the time.Don't worry if it fizzes up; the bubbles soon disappear. When the sauce is thick and

smooth, let it cook for a minute or two, then add the mustard, Cheddar and plenty ofblack pepper. Taste and add salt too, if you think it needs it, though the fish will have

made the milk quite salty. Gently stir in the flaked fish and half the parsley.

Toast the bread. Spread the cheesy, fishy mixture on top and place under a hot grill until

bubbling and golden. Serve straight away, with the rest of the parsley sprinkled on top.


10/15

Fennel Spiced Prawns with Citrus Salad

Cook Time:

4 min

Yield:

4 servings

Prep

30 minInactive Prep

1 hr 0 min

Cook

4 min

Ingredients

12 jumbo prawns or shrimp, about 1/2 pound total, peeled and deveined

1 tablespoon Fennel Spice Rub, recipe

2 tablespoons extra-virgin olive oil, plus 2 tablespoons 1 blood orange

1/2 large grapefruit

2 naval or other large oranges

Salt and pepper

1 large bunch watercress

Directions

Sprinkle the fennel spice evenly over the flesh side of the prawns and let sit, covered and

refrigerated, overnight.

Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium

high heat until hot. Lay the prawns, flesh down, against the curved sides of the pan, tails

up and heads toward the center of the pan. Press them down with spatula or rest a slightlysmaller pan on top of the prawns as a weight, so they cook evenly and rapidly. This will

give them a gently curled shape. Cook until they begin to turn pink around the edges,


11/15

about 2 minutes. Place the pan in the oven until the prawns are evenly pink, about 2

minutes longer.

Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl tocatch the segments and juices. Season with the salt and pepper and add the remaining 2

tablespoons of the olive oil. Toss well, taste for balance and reserve.

To serve, place 1/4 of the watercress on 4 plates. Toss the citrus mixture again and spoon

around and over the watercresss, moistening with juices. Arrange 3 prawns around each

salad, standing them in a circle, tails up, and serve hot, warm or at room temperature.

Risotto With Smoked Trout

Time: 40 minutes

2 tablespoons extra virgin olive oil

2/3 cup finely chopped onion

1/2 cup finely chopped fennel bulb

3 cloves garlic, minced

1 cup risotto rice, preferably Vialone Nano


12/15

1/2 cup dry white wine, preferably verdejo

About 4 cups warm chicken stock

Salt and freshly ground white pepper

1/2 pound boneless, skinless smoked trout, in small chunks

1 teaspoon grated lemon zest

1 tablespoon minced chervil.

1. Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and saut over low

heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat,stirring, until most of the wine has been absorbed.

2. Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. Afteradding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until

rice is al dente but mixture is still creamy, about 17 minutes total.

3. Fold in lemon zest and chervil. Check seasoning and serve.

Yield: 4 servings.

Curried lobster baked potato recipe

This healthy, fast and easy to make fancy baked potato recipe makes a great lunch ordinner side dish or main course for all ages. This recipe serves 4.

INGREDIENTS:

4 large baking potatoes, scrubbed and washed

2 tbsp. sunflower oil

4 oz. lobster meat, diced

2 cups premade mild curry sauce


13/15

1 cup golden raisins

1 tbsp. cilantro, finely chopped

1 tsp. lemon juice

seasoning to taste

natural thick set Greek yogurt to serve

margarine or butter for mashing potato

METHOD:

Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned

and crisp.

Meanwhile, heat sunflower oil in a frying pan. Add lobster pieces and brown on all sides,

about 5 minutes. Add curry sauce, golden raisins, cilantro, lemon juice and seasoning.

Fry gently for 15 minutes, covered.

Remove potatoes and cut each one in half. Divide butter or margarine between each halfand mash into potatoes. Put halves on serving plates and spoon curried lobster mixture on

top. Serve hot garnished with yogurt as a great lunch or quick family dinner.

Orange Syllabub

Syllabubs are usually made with cream, but this zesty low fat orange dessert retains all of

the flavor with little of the fat.

Ingredients:

4 medium oranges, peeled and membranes removed

2 1/2 cups plain low fat or fat-free yogurt 6 tbsp nonfat dry milk

4 tbsp confectioner's sugar

1 tbsp grated orange peel

4 tbsp orange juice

2 egg whites

Preparation:


14/15

Cut peeled and skinned orange segments into pieces and divide between four dessert

glasses. Mix yogurt, milk powder, sugar, orange peel and juice in a bowl. Cover withwrap and chill. Beat egg whites until stiff. Fold into chilled yogurt mixture, and spoon on

to orange segments. Chill until ready to serve. Garnish with orange zest.


15/15

Rhubarb Sorbet Popsicles

Ingredients

3 1/2 cups of chopped fresh rhubarb (4-5 stalks)

2 1/2 cups of water 1 2/3 cups of sugar

1/4 teaspoon of salt

2 teaspoons of orange zest

2 teaspoons of chopped fresh ginger

2 tablespoons of corn syrup

Method

1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil

over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarbeasily falls apart and the sugar has dissolved.

2 Cool for 10 minutes. Working in batches, pure in a blender until smooth. Press

through a fine mesh strainer to remove the pulp; discard the pulp. Stir in corn syrup.

Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly

chill in the freezer if you check it and stir it every 15 minutes.)

3 Process in your ice cream maker according to the manufacturer's instructions. Thesorbet will have a soft texture right out of the ice cream maker. If you would like a firmer

consistency, transfer the sorbet to an airtight container and place in freezer for several

hours. Once frozen, you may need to let it sit for a few minutes at room temperature to

soften before serving.

Makes about one quart.

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April Food ,a collection of Cornish recipe gems