Fire and Spice

A three course seasonal menu prepared by Cornwall Fire and Rescue Service
firefighters from Falmouth Community Fire Station, under the watchful eye of
Chef Sanjay Kumar.

The menu features local fresh ingredients and the event promotes fire safety in
the kitchen, whilst raising money for Children’s Hospice South West Precious
Lives Appeal.

Tools of the trade: You will need a non stick pan to cook the fish in and a
spatula to transfer it to the plate. A mixing bowl to toss the pea shoots,
watercress and chestnut salad. Scallops can be substituted with apples to make
a fish free alternative. A pair of tongs helps you to maintain a safe distance
between the char grill and your hands, while a pair of protective kitchen gloves
are needed when working with hot trays and oven heat.

Pan fried Falmouth bay scallops with Hog’s pudding, set on a bed of pea
shoots, watercress and chestnut salad

Ingredients:

• 110g Hogs pudding

• 400g scallops removed from their shells

• 2 lemons

• 1 sprig of fresh coriander

Method:

1. Slice the hog’s pudding into rounds - no more than ¼cm thick.

2. Place a pan over a medium heat and fry the sausages (without adding any oil,
as the hog’s pudding will give out plenty of its own oil) for about two minutes, or
until crisp on both sides.

3. Remove the sausages from the pan and transfer to a bowl. In the same pan,
fry the scallops in the oil left by the sausage for about a minute on each side.

4. Return the sausage to the pan with the scallops, add the lemon juice and let it
bubble for a few seconds.

5. To serve, place the hogs pudding and scallops onto a serving plate and
sprinkle over the coriander leaves.
Masala dusted Newlyn day boat landed hake, served with
warm artichoke, sun blushed tomatoes and olives with fennel
crème fraise

Servings: 4

Ingredients:

• 15 g garam masala powder

• Cornish sea salt to taste

• 20 ml vegetable oil

• 4 <150 G> fillets Newlyn bay Hake,

For the salad:

• 4 artichoke hearts quartered

• 100g sun blushed tomatoes

• 50g olives pitted

• 1 bulb fennel chopped

• 200g Cornish crème fraise

Method:
1. To make the sauce, chop the fennel finely and whip into the crème fraise.

2. 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 hake with garam masala
and Cornish sea salt.

3. Sear the hake 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.

4. For the salad, toss the artichoke hearts with sun blushed tomatoes and olives,
keep warm

5. To serve, spoon a generous amount of salad in the middle of the plate.

6. Sit the hake on top, and place a generous dollop of crème fraise to finish the
dish.
Grilled Filet Steak with mustard peppercorn sauce
and fondant potato

Servings: 4

Ingredients:

• 50 g mixed peppercorns

• 2 <180g> filet steaks

• 50 ml olive oil

• 2 tbsp unsalted butter

• 100g mixed wild mushrooms

• 1/4 cup brandy

• 2/3 cup whipping cream

• 1/4 cup spingo mustard

Preparation:

1. Spread the peppercorns on a plate.

2. Pat steaks dry; press evenly into peppercorns. Set aside.

3. Brush large heavy pan with oil; cook steaks over medium-high heat, turning
once, until well browned on both sides and rare inside, 6 to 8 minutes, or until
medium, 12 to 15 minutes. Transfer to warmed plate; and let stand for 5
minutes. Wipe out any peppercorns stuck to pan.

4. Drain off any fat from the pan and return to medium-high heat; cook butter
and mushrooms, stirring often, until mushrooms are tender, very golden and
liquid has evaporated.

5. Warm brandy in small saucepan over a low heat; ignite with long match. Pour
over mushrooms. When flames die down, pour in cream; bring to boil. Boil until
slightly thickened, about 2 minutes. Stir in mustard; heat through.

6. To serve, slice steaks across the grain; fan over warmed plates. Ladle sauce
over top.
Spiced baked Cornish apple in foil, and a Dollop of
Cornish clotted cream

A really soul satisfying winter dish, with all the goodness

preserved inside the jacket.

Servings: 4

Ingredients:

• 4 medium tart apples, cored

• 50 g raisins

• 50g flaked coconut

• 50g cup packed brown sugar

• 1/2 teaspoon ground cinnamon

Directions:

1. Place each apple on a piece of heavy-duty foil (about 12 in. square). Combine
the remaining ingredients; spoon into center of apples. Fold foil over apples and
seal tightly.

2. Grill, covered, and over medium heat for 20-25 minutes or until apples are
tender.

3. Open foil carefully to allow steam to escape.

4. Serve hot with a soothing dollop of Cornish clotted cream.