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Recipes:
Grano Padano and Rosemary Focacchia
For 2 loaves
Ingredients
2lb strong unbleached bread flour
18fl oz warm water
1 teaspoon salt
2oz fresh yeast
2 teaspoons sugar
2oz Grana Padano cheese grated
6 tablespoons fruity olive oil
1 egg
a few sprigs of fresh rosemary
Cracked sea salt
Method
Sift the flour and salt into a large mixing bowl and make a well in the
centre. Dissolve the yeast and sugar in the warm water before stirring
in the egg, 3 tablespoons and olive oil. Pour this mixture into the well
in the flour and flick a little flour from around the edges to cover the
surface. Place a damp cloth over the top, move to a warm place, leaving
until bubbles are breaking the surface.
When this happens mix into a rough dough, cover and return to a warm
place until risen and doubled in size. Turn dough onto a floured table
and knead for 5 minutes until smooth and free from stickiness. Cut dough
in half and shape into 2 large flat circles about 2cms/1" thick. Place
on a lightly greased baking tray and using the fingers push indentations
over each loaf. Now stud the surface with little sprigs of rosemary,
sprinkle over the grated cheese, drizzle with the remaining olive oil
and sprinkle with a little cracked sea salt. Prove in a warm place until
almost doubled in size, then cook in a preheated oven 200°C for 10
minutes then turn down to 165°C for 15 minutes or until golden and
hollow sounding when tapped underneath. Allow to cool on a wire rack.
Char-grilled Gurnard with Wild Garlic Butter
Serves 4
Ingredients
4x6oz fillets of gurnard (from Matthew Stevens St Ives)
1½lb Cornish new potatoes
6oz Cornish butter (from Trewithen Dairy)
A big handful of ramson leaves
1 tablespoon fresh chopped parsley
30 mustard leaves or baby spinach
A little olive oil
Salt and cracked black pepper
Method
To make the wild garlic butter you must first go for a nice walk and
pick the ramson leaves. When you get them home give them a good rinse
and chop them finely. Combine these with 4oz of the butter and set
aside.
Now rub the skin from the outside of the potatoes under running water
and then boil in lightly salted water until cooked. Drain the potatoes
and add the remaining butter and a few twists of black pepper and mash
with the back of a fork. Once a rough fairly lump texture is reached
fold in the chopped parsley.
The mustard leaves simply need blanching in boiling water for 40 second
and draining.
The fish just needs brushing with olive oil and season both sides with
salt and pepper before cooking on a char grill for 2 minutes each side.
If you don’t have a char grill then a ridged frying pan will do just as
well.
To serve place a mound of crushed potatoes in the centre of 4 warm
plates with the wilted mustard leaves on the top followed by the fillet
of gurnard and finish with the garlic butter that has been melted in a
pan and then poured over the top. Serve immediately with a chilled glass
of Clouded Yellow wheat beer from St Austell Brewery.
Panna Cotta
with Balsamic Strawberries
Serves: 4
Ingredients
3 leaves gelatine
320ml full fat milk (from Trewithen Dairy)
1 vanilla pod
320ml double cream (from Trewithen Dairy)
80g caster sugar
Balsamic strawberries
400g strawberries, quartered (from Boddington’s berries)
2 tbsp icing sugar
2 tbsp balsamic vinegar
Mint leaves for garnish
Method
Put the gelatine leaves in the milk to soften. Meanwhile, scrape the
seeds from the vanilla pod and reserve. Place the empty vanilla pod into
a pan with the cream and bring to the boil, then remove from the heat
and remove the vanilla pod. Add the sugar, vanilla seeds and then the
milk and gelatine. Stir until the sugar and gelatine are dissolved.
Transfer to ramekins, mini pudding basins or even small teacups and
refrigerate for at least 4 hours.
To make the syrup mix together the icing sugar and the balsamic vinegar
and stir until smooth.
Remove the panna cottas from the fridge, run a knife between mould and
panna cotta, turn over and tap sharply to release. Serve with
strawberries that have been hulled and cut lengthways and drizzled with
the balsamic syrup.
Air Dried Herdwick Mutton and Smoked Almond Salad
Serves 4
Ingredients
8-12 slices of air dried herdwick mutton (from Farmer Sharp)
4 handfuls of mixed salad leaves (from Dick and Brigit)
20 smoked almonds
80 ml lemon olive oil
1 teaspoon Dijon mustard
The juice and zest of 1 lemon
Salt and cracked black pepper
4 sprigs or flat leaf parsley
Method
Starting with the dressing mixed together the oil, mustard, lemon juice
and zest and season with salt and a few twists of black pepper.
Carefully wash and shake dry the salad leaves, and place in four neat
piles in the centre of four plates. Now arrange the wafer thin slices of
Braesola on top of the leaves along with the smoked almonds. Drizzle the
lemon dressing over the top in a zigzag motion making sure you get some
on the plate either side of the salad. Finish with a few flat parsley
leaves and serve immediately.
The perfect recipe for Slow Food
- Start by using the forgotten cuts of meat, leave the fillet steak and
go for shin of beef, oxtail, belly pork or any cut of mutton you can lay
your hands on
- Alternatively go for the lesser-used types of fish like gurnard or
witch sole
- Add to this some fresh seasonal vegetables grown locally of course
- Now take a recipe that’s centuries old, one that’s fiercely guarded
and unique to the region
- Put the ingredients in the hands of an artisan who is passionate about
his product
- And hey presto I think you’ll agree this is the perfect recipe for
slow food
- Now it just so happens that here in Cornwall we have a product that
utilises a lesser cut of meat, uses fresh local vegetables and when made
by skilled hands to the traditional centuries old recipe that produces
an item that is unique to this region and something we can be justly
proud of
- So I’ll let you decide...is the humble Cornish pasty fast food or slow
food...I think a truly good pasty is definitely both!
Paul Drye
St Austell Brewery
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