My favorite Cornish seafood recipes

Life in Cornwall as a Chef is carved out of the sea…

Here are a few of my little experiments with fruits of the sea.
Give to them a new kitchen experience…

Jerk seasoned Cornish Tuna Niscoise

With poached Ducks egg, and kalamata olives

Serves: 01 Hungry Cornish man

Preparation time…15 minutes

Ingredients:
1 Cornish Tuna steak
10ml olive oil
1 Duck egg
1 /4 lemon wedge
A handful of lizard leaf salad
20ml white wine vinegar
30 Gms Sugar snap peas
25Gms Jerk seasoning*
80 Gms Cornish earlies
5 Kalamata olives Pitted
3 Cherry tomatoes
Slices of French bread
Fresh Coriander leaves to garnish

Preparation:

↔ Place the duck eggs in simmering water with white wine vinegar and poach for 5
minutes.
↔ Top and tail the green beans, boil for 2-3 minutes and refresh under cold water.

Method:

↔ Cure the Cornish Tuna in Jerk seasoning for 15 minutes; Grill the steaks for 1 minute
on each side.
↔ Boil the Cornish Earlies in salted water and slice them into roundels. Pan fry the
roundels in Olive oil and keep warm.
↔ Put the lizard leaves in the bowl and top with the green beans and kalamata olives.
↔ Place the cooked Tuna steak on top of the salad.
↔ Arrange the poached ducks egg around the tuna.
↔ Put the hot sautéed potatoes and cherry tomatoes around the salad
 ↔ Finish with a lemon wedge and, fresh coriander leaves.

Sanjay says, “Food has always played an important role in unifying the world. I like to
cook this dish, as it promotes diversity through the unity of flavour. A perfect
compliment to the present day British society!! Each element in this dish, has a unique
geographic origin, flavour and identity, yet, carefully arranged in a plate, it offers a feast
to the eyes and tongue alike”.

To serve:

Serve the salad warm, with plenty of French bread to mop the silky egg yolk. Locally
sourced Mackerel or Sea bass can be a good alternative to Cornish tuna.

Yummy!
Locally smoked mackerel and wild garlic yarg tart

Ingredients:
Makes 1x25 cm tart to serve 6-8

For the pastry For the filling

125g unsalted butter, cubed 250g Wild garlic yarg
250g all purpose flour 3 smoked mackerel fillets
1 egg yolk 6 egg yolks
3 whole eggs
250ml double cream
Juice of ½ lemon
A few pinches ground nutmeg
Salt and black pepper
Dressed salad leaves, to serve
Preparation:
First, make the pastry. Place the butter and flour in a food↔ processor, and then mix
until it resembles fine breadcrumbs. Mix the egg yolk with 50ml cold water, add to the
mixer and continue processing until it forms a dough. Wrap in cling film and chill for 1
hour. Remove from the fridge 15 minutes before you want to roll it.
Next, butter a 25cm tart tin and sprinkle with a little flour.↔ Dust the dough with flour
and roll out to 3mm thick. Carefully lift the dough onto the tart tin, then press down into
the base and trim the edges, leaving extra to allow for shrinkage. Prick the base with a
fork, and then chill for 30 minutes.
Preheat the oven to 170C. Line the pastry with a sheet of↔ greaseproof paper, then fill
with dried peas or beans and bake for 12 minutes. Reduce the heat to 140C and bake for a
further 15-20 minutes until dry. Remove from the oven and set aside.
Meanwhile, prepare the filling. Skin the mackerel fillets, cut↔ them in half lengthways
and flake the flesh, removing any bones. Beat together the yolks, eggs, cream, lemon
juice and nutmeg, and then season. Scatter the mackerel, spring onions and grated wild
garlic yarg over the cooked tart shell. Preheat the oven to 180C Place the pastry case in
the oven, and then carefully pour over the cream mixture until it reaches the rim of the
case, being careful not to let it overflow. Cook for 30-40 minutes until set.
Sanjay says,

To serve: Remove the tart from the oven, trim off any excess pastry and serve with
dressed salad leaves.

Cornish seafood and growfair cauliflower tabbouleh

Serves: 4
Ingredients:
1 Cauliflower
1 kg (2 1/4 lb.) Mussels
12 cooked small Shrimps + 4 for garnish
200 g (7 oz.) Crab meat
1 sweet pepper
50 ml (3 tbsp.) white wine
100 g (3 1/2 oz.) shallot
1 tbsp. chopped fresh coriander leaves
1 tbsp. chopped mint + a few leaves for garnish
Juice of half a lemon
4 tbsp. olive oil
Preparation:
↔ Peel the cauliflower. Wash it and grate it to form a fine "couscous."
↔ Place it in a fine-meshed strainer and immerse in boiling water for 50 seconds.
↔ Wash the mussels and cook in a saucepan with 50 ml white wine until they open up.
Shell them.
↔ Peel the shrimp.
↔ Combine the crabmeat, mussels and shrimp.
↔ Chop the shallot and finely dice the pepper.
↔ Combine the cauliflower couscous with the shallot, pepper and herbs.
↔ Add all the seafood. Season with lemon juice and olive oil.

Sanjay says,
 To serve:
↔ Place the cauliflower and seafood tabbouleh in the center of the plate.
↔ Garnish the perimeter with sliced lemons and tomatoes.
↔ Add 1 mint leaf and 1 whole shrimp.

Potted Cornish Crayfish tails and crab with

toasted whole meal bread and lemon

Serves: 4

Ingredients:

4 ounces unsalted Cornish butter, softened

1 tablespoon fresh lemon juice
8 ounces Cornish clotted cream
2 tablespoons minced shallots
2 tablespoons sherry
1/4 teaspoon salt
Pinch ground mace
Pinch cayenne
1 tablespoon chopped chives
12 ounces Crayfish tails drained
8 ounces white/brown crab meat
2 tablespoons chopped dill

Preparation:
In the bowl , combine the butter, lemon juice, clotted cream,↔ shallots, sherry, salt,
mace, cayenne, and mix with a rubber spatula.
↔ Add the crab meat and crayfish tails mix to combine.
↔ Fold in the dill. Transfer to a large bowl, smoothing the top with the spatula.
↔ Chill until just firm, not letting the butter get too hard, about 30 minutes.

Sanjay says,

To serve:
↔ Serve, garnished with a whole cooked shrimp, toasted whole meal bread and lemon
wedge.

Champagne saffron and mussels’ soup with

 oyster beignet caramelised onion crostini

Serves: 6

Ingredients:

For the soup For the beignets

3 pounds mussels, scrubbed and debearded 1/2 (12-ounce) container fresh oysters
1 cup dry champagne 1 cup all-purpose flour
2 tablespoons butter 1 teaspoon grated lemon rind
1 large leek chopped 1/2 cup milk
1 medium celery rib, chopped 6 tablespoons butter, cut into pieces
2-1/2 Rich Fish Stock 4 large eggs
1 teaspoon dried thyme leaves 1 tablespoon chopped fresh chives
1 bay leaf Vegetable oil
12 black peppercorns
12 parsley stems 4 Caramelised onion crostini
1 teaspoon saffron threads
1 tablespoon cornstarch
1 cup heavy cream
1/4 teaspoon sea salt
1/4 teaspoon pepper

Preparation:
For the soup

In a nonreact↔ive soup pot, combine mussels and champagne. Bring to a boil over
medium-high heat, cover, and cook until mussels have opened, 5 to 7 minutes. Remove
mussels from shells, reserving 6 large mussels and 6 half-shells for garnish. Discard any
mussels that don't open.
Strain cooking liquid through a fine sieve into a large bowl. In↔ same soup pot, melt
butter over medium heat. Add leek and celery and cook, stirring occasionally, until
softened, about 5 minutes. Add fish stock, thyme, bay leaf, peppercorns, parsley, and
saffron, remaining cooked mussels, and reserved mussel liquid. Bring to a boil, reduce
heat to low, and simmer 20 minutes
Remove and discard bay leaf. In a food processor or blender,↔ purée soup in batches
until smooth and return to soup pot. Bring to a boil. In a small bowl, blend cornstarch
with cream and stir into soup. Add salt and pepper and simmer, stirring constantly, until
slightly thickened, 2 to 3 minutes. Strain soup through a sieve into a large saucepan and
simmer over medium heat until heated through, 3 to 5 minutes.
For the beignets
↔ Drain oysters, reserving 1/2 cup oyster liquor. Coarsely chop oysters; set aside.
↔ Combine flour and lemon rind in a small bowl.
Combine reserved oyster liquor, milk, and butter in a large↔ saucepan over medium
heat, stirring until butter melts. Add flour mixture all at once, beating vigorously with a
 wooden spoon 1 minute or until mixture leaves sides of pan. Remove from heat.
Add eggs, 1 at a time, beating vigorously with a wooden spoon↔ after each addition
until smooth. Fold in oysters and chives. Pour oil to depth of 2 inches into a Dutch oven;
heat to 375°. Drop oyster mixture by heaping tablespoonfuls into oil. Fry, in batches, 2 to
3 minutes or until golden. Drain on wire racks.
Sanjay says,
To serve:
Divide soup among 6 soup plates and garnish each serving with a↔ mussel on the half-
shells. Top the soups with an oyster beignet and a crunchy red onion crostini.

Smoked locally landed native hand dived king scallop on a

bed of baby spinach and home made sweet chilli relish

Serves: 4

Ingredients:

Scallop shells ...4

Smoked scallop meat....08
Baby spinach leaves.....16
Sweet chilli sauce....10 tbs

Preparation:

↔ Slice the smoked king scallop meat into two halves.

↔ Lay four of the washed baby spinach leaves on the bottom of the scallop shell.
↔ Neatly arrange the four halves of the smoked king scallop meat on top of the baby
spinach.
↔ Drizzle the sweet chilli sauce lavishly on top of the scallop meat. Serve around with a
glass of Chilled Cornish bubbly.

Sanjay says, “Any left over scallop trimmings can add a lot of character to a sad risotto,
or aroma to a dull fish stew. Sweet chilli sauce comes in handy in my larder to enliven a
pasta dish or simply dunking my dripping fried chips in”.

Bengali style five spiced@ coconut flavoured Cornish mussels

 Serves: 4
Ingredients:

2 lbs live mussels

2 cups water (or any good quality stock)
1 can of coconut milk
1 small onion, finely diced
2 large garlic cloves, finely minced
1 inch piece of fresh ginger, peeled and finely minced
1 tsp paanch phoran
2 tbsp mustard seed oil (or vegetable or canola)
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
salt to taste
freshly chopped cilantro leaves for garnish

Preparation:
Thoroughly wash and scrub the mussels and discard any beards that↔ remain attached
to the shells. Also, discard any mussels that are open and fail to close shut when lightly
tapped. Drain well and set aside until needed.
In a large wok on medium heat, add the mustard seed oil and then↔ carefully add the
paanch phoron spices. After the splattering has subsided, add the onion. Stir fry until
lightly browned and then add the ginger and garlic. Stir fry for an additional 2-3 minutes
and add the turmeric, ground cumin, ground coriander and salt. Add the water and the
coconut milk. Stir well to combine and bring to a gentle boil.
Add the cleaned mussels, reduce the heat, cover and steam for↔ 6-8 minutes by which
time all the mussels should have fully opened. If any mussels have failed to open, discard
them. Garnish with freshly chopped cilantro leaves and serve.

Sanjay says,

To serve:
↔ Garnish with freshly chopped cilantro leaves and serve.

Sanjay’s Quick Crayfish Chilli Cheese Toast

Serves: 3
Ingredients:

1 (4 ounce) chopped green chillies

30 ml mayonnaise
6 slices French bread, toasted
6 slices Cornish yarg cheese
 Boiled crayfish tails in brine
1 lemon cut into wedge

Preparation:
↔ In a bowl, combine the chillies and mayonnaise.
↔ Spread over each slice of bread.
Top each with a cheese slice and a generous amount of drained↔ crayfish tails. Broil the
slices and keep under the heat for 3-4 minutes or until cheese is melted.

Sanjay says,

To serve:
↔ Serve hot with home made ketchup and lemon wedges.

Crabmeat crusted hand dived scallops with

Cornish hogs pudding and Cornish earlies salad

Serves: 4
Ingredients:
1 tb Oil
1/2 lb Hogs pudding
1/2 c Minced onions
2 c Peeled diced Cornish earlies
1 tb Chopped garlic
2 tb Chopped green onions, green part on
12 lg Diver scallops; shucked, cleaned
Salt; to taste
Freshly-ground black pepper; to taste
24 Cornish Fairings
4 tb Butter; melted
1/2 lb Crabmeat; picked over
1 tb Finely-chopped fresh parsley leaves
1 c Fried parsley sprigs

Preparation:
 ↔ Preheat the oven to 400 degrees.
In a large sauté pan, heat the oil. Add the hogs pudding and↔ brown for 2 to 3 minutes.
Add the onions. Continue to cook for 1 minute. Add the potatoes. Season with salt and
pepper. Sauté for 3 to 4 minutes
Remove from the heat and stir in the garlic and green onions. Set aside and keep warm.
Season the scallops with salt and pepper.
↔ Place the scallops in a large oven-proof oval ramekin; all of the scallops should touch
each other.
In a mixing bowl, crush the fairings. Stir in the butter. Mix↔ well. Season the crust with
salt and pepper. Stir in the parsley and crab meat. Mix well. Season the crust with salt and
pepper. Spread the crust evenly over the scallops.
↔ Place in the oven and cook for 8 to 10 minutes, or until the crust is golden brown.
Remove from the oven.

Sanjay says,

To serve:
↔ Mound the potato salad in the center of four plates. Arrange three scallops around the
salad.

Goan spiced crab cakes, pappadums, avocado and tamarind

Serves: 4
Ingredients:
1/4 c Corn oil 1 tb Chopped chives

1 Onion; diced small

1 Egg; beaten

1 tb Peeled; minced fresh ginger

1 cup Japanese breadcrumbs
1/2 tb Minced garlic Cornish sea salt to taste
1 ts Coriander seeds; ground Freshly-ground black pepper;

1 ts Cumin seed; ground Cayenne; to taste

1/4 ts Turmeric Avocado
1 Tomato; diced small 4 c Baby greens
1 c Crabmeat; carefully picked
4 Pappadums
2 md Shrimp; minced to fine paste 1/4 c Tamarind chutney

2 Limes; zested (chopped), and juiced

 8 Sprigs cilantro; washed

Preparation:
In a large saute pan, heat one tablespoon of the corn oil. Add↔ the onion, ginger and
garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and
the tomato and continue to cook until it turns dry. Remove from the heat and cool down.
In a large mixing bowl, combine crabmeat, the cooled onion↔ mixture, shrimp, chopped
lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season
with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated.
Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in
a pan. Adjust the salt and pepper if necessary.
Divide this mixture into 4 equal portions. Form into balls and↔ flatten to form small
patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the
bread crumbs.
Heat a heavy-bottomed skillet large enough to hold the crab↔ cakes on medium heat.
Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them
over and cook them on the other side until they are light golden in color. Using a slotted
spatula, remove and drain on a paper towel.
Take 4 large plates and place the baby greens in the centers and↔ a pappadum on top of
the greens. Fill each pappadum with a scoop of Avocado and top with a crab cake. Spoon
the tamarind around the plate.

Sanjay says,

Pea and mint pancakes with smoked Salmon and

Citrus Crème Fraiche

Serves: 4
Ingredients:
Coarse sea salt
4 ounces sugar snap peas trimmed
1/2 cup green peas
1 bunch mint
2 tablespoons whole milk
1 tablespoon heavy cream
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sugar
2 tablespoons unsalted butter
Freshly ground pepper to taste
1 cup crème Fraiche or sour cream
4 ounces smoked rainbow trout, sliced
 Freshly snipped chives for garnish

Preparation:
Fill a bowl with ice water. Bring a pot of water to a boil, and↔ then lightly salt it.
Blanch the sugar snap peas in the boiling water for 2 minutes. Use a slotted spoon to
transfer the sugar snaps to the ice water bath (keep the water at a boil). Once cool, use a
slotted spoon to transfer the sugar snaps to a bowl.
Add more ice to the water bath. Repeat the blanching process for↔ the shelled peas,
blanching them for 3 minutes or until tender, and shocking them in the ice bath. Transfer
the cooled peas to a small bowl and coarsely mash them with a fork, add the julienned
mint.
In a blender or food processor, combine the sugar snap peas,↔ milk, and cream, and
purée until smooth. Transfer the mixture to a large mixing bowl and whisk in the egg.
Add the flour, baking powder, sugar, and a pinch of salt, and whisk to combine. Fold the
mashed peas into the batter.
↔ Heat the oven to 250°F.
In a large ovenproof skillet over medium-high heat, melt 1/2↔ tablespoon of the butter.
Drop tablespoons of batter into the pan. When the edges are lightly browned after 2
minutes, flip the pancakes, lower the heat as far as it will go, and cook until the pancakes
are done in the centre and the bottoms are browned, about another 2 minutes. Transfer the
pancakes to a baking tray lined with paper towels, and sprinkle with salt and pepper to
taste. Keep the pancakes in the warm oven until all the batter has been used.

Sanjay says,

To serve:
↔ Serve topped with a dollop of crème Fraiche, a slice of smoked trout, and a sprinkling
of chives.

Cornish coastal Seabass Thakumaar Doi mach

Serves: 3
Ingredients:
500 Gms Sea bass, de-scaled and cleaned
100 Gms of mustard oil or any other cooking oil
4 cloves
4 small cardamoms
2 inch pieces cinnamon
2 bay leaves
1 inch ginger
1 small bulb garlic
2 tsp turmeric powder
1 tsp red chili powder
100 grams of sour curds/yogurt
Salt and sugar to taste
 A few green chillies
2 tsp. clarified butter (ghee)
Preparation:
↔ Clean and wash the fish pieces thoroughly, and cut it into squares or rectangles of
around 4 inches dimension. Wipe dry.
↔ Smear 1 tsp. turmeric and a little salt to the pieces. Keep aside.
↔ Grind the onion, garlic, and ginger till turns into a smooth paste. Keep aside.
↔ Beat the sour curds/yogurt with half cup of water till smooth and set aside.
↔ Heat oil to smoking.
Lightly fry the fish pieces and keep aside. In the heated oil,↔ now, add the cloves,
cardamom, and cinnamon. Then add the ground paste of onion, garlic, and ginger. Fry
lightly till the spices are browned.
Now mix the remaining one teaspoon of turmeric powder and the↔ red chili powder
with three teaspoons of water and add to the frying paste. Fry again. Stir to prevent the
spices from sticking to the pan.
↔ Now add to this the beaten sour curds. Stir the mixture and add one more cup of
water.
Now add salt to taste and a teaspoon of sugar or less if you↔ want. Add the green
chilies and cook a while till the excess water begins to dry up and till the gravy comes to
a boil.
Next gently add the fried Seabass pieces let it cook on high↔ heat till the oil separates
and floats on top. Before taking off from the fire add the clarified butter,to give a smooth
finish to the dish.
Sanjay says, “Doi Mach is a very popular Bengali dish religiously savoured during Kali
pujo. Here is Doi Mach recipe using some fantastic Cornish sea bass”.
To serve:
↔ Serve hot with some steaming hot rice and prawn crackers

Mille feuille of Locally Smoked Haddock,

Red mullet and Sea lettuce

Serves: 1
Ingredients:
For the haddock and mullet
150g skinned haddock
1 Red mullet butter flied
1 long sheet sea lettuce washed
For the potatoes
4 Cornish earlies scrubbed
1 tbsp rapeseed oil
25 g crayfish tails in brine
1/4 bunch spring onion sliced
squeeze lemon juice
For the sauce
1 tbsp dry spingo mustard
50ml double cream
 100ml aromatic fish stock
5 smoked mussels
1 tomato peeled and diced
For the poached egg
1 duck egg
250ml white wine vinegar

Preparation:
↔ For the smoked haddock and red mullet:
Lightly oil a small baking tray or dish and put the haddock and red mullet wrapped in sea
lettuce on this ,and then put into the oven for 3-4 minutes. Remove and set aside.
↔ For the crushed potatoes:
Cook the Cornish earlies in a pan of boiling salted water for 15-20 minutes until tender.
Drain the potatoes and stir in the rapeseed oil, the crayfish tails and spring onion. Crush
lightly with a fork and add a squeeze of lemon juice.
↔ For the sauce:
Bring the fish stock to a boil and reduce to half, pour in the double cream and put the
mustard, a pinch each of salt and pepper and when the sauce starts to thicken add the
tomato concasse and smoked mussels.
↔ For the poached egg:
Put a pan of water on to boil with the white wine vinegar. When it is nearly boiling, crack
the egg into a cup and quickly drop into the water. Poach for 3 minutes.
Sanjay says, “whole meal granary bread is recommended to accompany this dish to mop
the rich sauce off the plate while enjoying the complexities of the delicately matched
flavors”.
To serve:
Spoon the potatoes onto the plate and place the haddock on top.↔ Place the poached egg
on top and serve with a generous drizzling of the rich mustard sauce.
Garam Masala dusted Newlyn bay Filet of Halibut
Served with crushed Bombay style Cornish earlies, new season Rowes farm Asparagus
and Coconut-Curry Butter
Serves: 4
Ingredients:
180 ml dry white wine
120 ml heavy cream
80 ml coconut milk
15 g Greenbank curry powder
225 g cold, unsalted butter, cut into pieces
Cornish sea salt to taste
60 ml vegetable oil
4 <150 Gms> fillets Newlyn bay Halibut
15 g garam masala
For the Bombay crushed earlies
200 Gms Cornish earlies (boiled in their skin)
3 Gms Turmeric powder
1 gm Chilli powder
 2gms Ground Coriander
1 gm Ground Ginger
1 bunch Cornish asparagus, Trimmed

Preparation:
For the sauce:
Pour white wine, cream, and coconut milk into a saucepan; season↔ with curry powder.
Bring to a light boil over medium-high heat, then reduce heat to medium-low, and
simmer until the liquid has reduced to 1/2 cup< about 10 minutes.>
When the liquid has reduced, turn heat to low, and whisk in the↔ butter, a few cubes at
a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it
will separate. When the butter has incorporated, season to taste with salt and set aside to
keep warm.
Heat the oil in a sauté pan over medium-high heat until it↔ begins to smoke. While the
oil is heating, lightly season both sides of the Halibut with garam masala and salt.
Sear the Halibut in the hot oil for 3 to 4 minutes on one side,↔ then turn over, and
continue cooking for 2 to 3 minutes until done. Deglaze with clarified butter and finish
with a drizzle with a squeeze of lemon. Briefly drain on paper towels to absorb excess oil,
keep aside.
For the Bombay crushed potatoes:
Heat some oil in a pan, cook off the ground cumin, and turmeric↔ powder, add rest of
the tomatoes. Add the boiled Cornish earlies and coat them generously with the spiced
tomatoes. Crush the spiced potatoes and keep warm.
↔ Blanch the Cornish asparagus spears in salted water for 2-3 minutes and keep aside.

Sanjay says, “This fish dish is a great marriage between oriental flavours and fresh
Cornish summer produce .Reminds me of a typical summer afternoon, discussing Sachin
Tendulkar’s feats on the cricket pitch while enjoying a subtle South Indian fish dish in
one of the eponymous Mumbai cafes, only inches away from the sea”.
To serve:
Spoon a generous amount of crushed earlies on the fish plate. Sit↔ the Halibut on top,
and place the blanched asparagus spears criss crossing each other. Drizzle the coconut
butter around and garnish with a bunch of Confit cherry tomatoes on the vine, and a
pickled lemon wedge.

Cornish housewife’s Asian Seafood Risotto

Serves: 6
Ingredients:
2 tablespoons extra virgin olive oil
2 bulbs fresh lemon grass -- chopped
1 tablespoon minced ginger
2 cloves garlic -- minced
1/4 cup finely chopped shallots
2 cups unsweetened coconut milk
2 cups fish stock
 1 cup dry white wine
1 tablespoon Vietnamese fish sauce -- nuoc mam
2 limes -- juiced
1 1/2 cup arborio rice
1 1/2 pound medium prawns -- shelled and deveined
1 ½ pound scallops
1 ½ pound mussels
1 ½ pound clams
3 tablespoons minced mint
salt and ground white pepper
Preparation:
↔ Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté
over low heat until soft.
↔ Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in
another saucepan. Bring to a gentle simmer.
Add rice to saucepan with lemon grass and cook, stirring, a↔ minute or two. Add
remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup coconut milk mixture
and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring
constantly. Rice should be al dente after about 15 minutes.
Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Stir↔ in the mussels and clams
until they open, then add the scallops and cook until they are translucent. Fold in mint.
Season with salt and pepper and divide among soup plates.

Sanjay says, “ ”.

To serve:
↔ Season with salt and pepper and divide among soup plates and serve.

“Goan Prawn Curry with Cumin Rice Pilaf”

Serves: 4
Ingredients:
50ml vegetable oil
1 large onion, thinly sliced
2 tbsp chopped fresh ginger
2 green chillies, finely chopped
Pinch of ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder
60ml coconut cream
2 tbsp fresh, sieved tamarind
160ml coconut milk
 600g large, raw tiger prawn tails
Salt to taste
Preparation:
For Prawn Curry:
Heat the oil in a thick-bottomed pan over a medium heat. Add the↔ sliced onion, and
fry for 10 minutes until soft. Add the ginger and green chili and fry for 1 minute. Add the
turmeric, coriander, and cumin and chili powder. Mix well. Add the coconut cream and
cook until the oil separates out from the mix.
Add the tamarind and coconut milk and bring the sauce to the↔ boil. Reduce the heat
and simmer gently for 15 minutes. Meanwhile, shell the prawns (leaving their tails on, if
you like) and remove the dark digestive cords. Wash the prawns in cold water and drain
them thoroughly.
↔ Drop the prawns into the sauce, add salt to taste and gently simmer until the prawns
are cooked - about 5 minutes.
↔ The sauce should be of pouring consistency. Garnish, if you like, with shredded spring
onion, and serve with rice.
For Pilaf (Rice):
↔ Boil the basmati rice for 15 minutes, and drain.
↔ Sauté some cumin seeds in vegetable oil, add the rice and coat it, evenly.

Sanjay says, “ ”.
To serve:
↔ Serve hot, garnished with fresh coriander leaf.

Tregothnan estate afternoon tea, turmeric and ginger poached locally landed
Monkfish tail with crayfish and freshly podded pea fried rice and watercress oil

Serves: 2
Ingredients:
4,07 oz Monk fish tails
100 gms fresh crayfish tails
1 stem ginger
1tbsp turmeric powdered
1 bunch fresh watercress leaves
150 Gms cooked basmati rice
50 Gms freshly podded peas
5 ml soya sauce
01 shallot chopped finely
150 ml extra virgin olive oil
2 TREGOTHNAN ESTATE AFTERNOON TEA
Preparation:
For the oil:
↔ Pick through the bunch of watercress for any dead /wilted leaves and discard them.
↔ Put the watercress in a kitchen blender and slowly blend 100 ml of the olive oil into it.

↔ Make a fine paste of the leaves, and pass it through a fine muslin cloth.
 ↔ Reserve the green oil in a cool place.
Fill a heavy bottom kitchen skillet with water, drop the crushed↔ ginger root, turmeric
powder and TREGOTHNAN ESTATE AFTERNOON TEA BAGS into the pan and
bring to a boil.
↔ Place the Monkfish tails in the poaching liquid and simmer gently until the fish
becomes firm and achieves a pale yellow color.
For the fried rice:
↔ Heat 50 ml of the olive oil in a hot skillet and brown the chopped shallots.
Add the crayfish tails, freshly podded peas and the cooked↔ basmati rice to the shallots
and mix well. Adjust the seasoning with a splash of soya sauce.
To assemble:
↔ Spoon the crayfish fried rice in the middle of a deep bowl plate.
Sit the TREGOTHNAN ESTATE AFTERNOON TEA poached monkfish tail on↔ top
of it, and serve garnished with a few prawn crackers and a generous drizzle of watercress
oil.

Sanjay says, “ ”.
To serve:
↔ Serve garnished with a few prawn crackers and a generous drizzle of watercress oil.

Stargazy pie according to Sanjay Kumar

Serves: 2
Ingredients:
Scallop shell....02 boiled
Puff pastry sheet....01
Sardine ...04
Dry scallop with roe...04
Boiled egg......01
Native fal bay oysters...02
Monkfish tail.....200gms
Onion....01 large chopped
Garlic....01 clove,peeled and chopped
Tomato...02 chopped
Turmeric......1 tsp
Coriander........1 tsp
Cumin powder.......1 tsp
Chilli powder........1 tsp
Egg wash....10ml
Saffron strands...few strands
Milk...15ml..
Vegetable oil..20ml
Cornish sea salt...5gm
Peppercorn....2 gm
Preparation:
↔ Preheat the oven to 180 degrees.
↔ Heat a sauce pan, with vegetable oil, and soften the onion, garlic and tomatoes, with
 spices.
↔ Neatly arrange the scallops , oyster meat, monkfish tail, and boiled egg in the base of
a scallop shell.
↔ Season the fish with Crushed Cornish sea salt and freshly crushed pepper
↔ Spread the tomato and onion mixture on top of the fish mix, and lay the sardines on
top, with their heads facing skywards.
Cover the scallop shells with the puff pastry sheets, leaving the↔ heads of sardines
looking out of the pastry and seal the edges with egg wash.
↔ Brush the surface of the pastry with saffron soaked in milk
↔ Bake in a preheated oven for 20 minutes

Sanjay says, “ ”.

To serve:
Serve garnished with curly parsley, on a bed of local seaweed↔ with some coriander
tossed boiled pink fir apple potatoes from across the Flushing.

Paupiette of Newlyn bay Plaice, Atlantis smoked salmon,

wild garlic and crab mousse line
With new season Grow fair Cornish asparagus
and wild rice risotto, tomato and Chilli salsa

Serves: 4
Ingredients:
Paupiette
600g Plaice fillets skinned
300g Smoked Salmon sliced.
4 Wild Garlic Leaves
50 g mixed white and brown crab meat
Risotto
12 asparagus spears
30 g teaspoon butter
2 chopped shallots
100g Arborio rice
50g wild rice
50 ml dry white wine
500ml fish stock
Sea Salt to taste
Salsa
16 fresh cherry tomatoes finely diced
1/2 red onion, finely diced
 1 chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped coriander
Salt and pepper to taste
Dash of Tabasco sauce

Preparation:
For the Paupiette:
Gently beat out the plaice fillets between 2 sheets of cling↔ film, place a thin slice of
smoked salmon, wild garlic leaf and a mousse of white and brown crab meat on each
fillet and roll into a paupiette starting from the tail of the fillet and wrap tightly in cling
film, chill well.
For the Risotto:
Prepare the asparagus by breaking off discarding the tough ends↔ (about the last inch of
the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter).
Bring a saucepan with a quart of water to a boil. Blanch the↔ asparagus pieces for 2
minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to
an ice water bath to shock the asparagus into a vibrant green colour and to stop the
cooking. Drain from the ice water bath and set aside.
In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat.↔ Add the shallots and
cook for a few minutes until translucent. Add the rice and cook for 2 minutes more,
stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in
a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the
wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until
the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir
often to prevent the rice from sticking to the bottom of the pan. Continue cooking and
stirring rice, adding a little bit of broth at a time, add the wild rice and continue cooking
and stirring until the stock is absorbed, and the rice is tender, but still firm to the bite,
about 15 to 20 minutes. Remove from heat.
↔ Gently stir in the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper
to taste.

For the salsa:

Start with chopping up the fresh cherry tomatoes. Prepare the↔ chillies and red onion.
Combine all of the ingredients in a medium sized bowl. Let sit for an hour for the
flavours to combine.