South West England recipes
West Country Farmhouse Cheddar And Braeburn Tartlets
Serves: 10 - 12 tartlets
Preparation time: 40 minutes
Cooking time: 15 - 18 minutes
Ingredients
- 8oz Plain flour, sieved
- 3oz Hard Margarine (cubed)
- 2oz Hard Lard (cubed)
- 2-3 x 15ml sp (2-3 tbsp) Cold Water
- 1x15ml sp (1tbsp) Olive Oil
- 1 Shallot, peeled and finely chopped
- 1 Braeburn Apple, peeled, cored and chopped
- 75g (3oz) West Country Farmhouse Mature Cheddar, grated
- 2 Medium Eggs, beaten
- 75ml (3floz) Single Cream
Method
- Sieve the flour in a large mixing bowl, add the margarine and the lard and mix together to form fine crumbs. Add enough water to form a soft dough mixture. Place the dough into the fridge in a polythene bag for 30 minutes to rest.
- Mean while for the filling, heat the oil in a pan over a moderate heat and fry the shallots and apple for 3-4 minutes or until just softened.
- Place the onion and apple in a bowl, add the cheese, egg and cream, stir together and add seasoning to taste.
- When the pastry has rested, roll out with some flour to about 15 inches in diameter, remember to turn so it doesn’t stick. Using a round pastry cutter, cut into 10 - 12 circles and place in a greased bun tin. Lightly prick the pastry with a fork 2 times.
- Spoon the mixture into the pastry cases and place in a pre-heated oven 200C/400F/Gas Mark 6, for 15 minutes or until the filling is set.
Serve warm or cold on a bed of fresh green salad with a balsamic glaze
Shellfish Risotto
Serves: 4
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients
- 1x15ml sp (1tbsp) Olive Oil
- 6 Shallots
- 1 Clove Garlic
- 1 Red or Yellow Pepper, deseeded and diced
- 225g (8oz) Arborio Rice, rinsed
- 600ml (1pint) Vegetable Stock
- 225g ((8oz) Chestnut Mushrooms, washed and sliced
- 250ml (9floz) Dry White Wine
- 400g (14oz) Fresh seafood selection from the fish counter, (mussels,prawns,squid)
- 2 x 15ml (2tbsp) Flat Leaf Parsley, chopped
- 1 Fresh Lemon
- Seasoning
Method
- Heat the oil in a large heavy based frying pan, add the shallots, garlic and pepper and cook for 5 minutes or until softened.
- Add the rice and cook for 1 minute, stirring until well coated in the oil.
- Make up 500ml (17 fl oz) of vegetable stock, bring to the boil, add the mushrooms, wine and 200ml (7fl oz) of stock to the rice mixture, bring to the boil, stirring, and then simmer uncovered for 20 minutes or until most of the liquid is absorbed, stirring often.
- Once absorbed add another 200ml (7fl oz) and cook for another 20 minutes on a medium heat, stirring often.
- Once the rice is cooked (firm to bite), add the seafood and remaining stock, and simmer for 5 minutes. Stir the parsley into the risotto, squeeze the lemon juice over and season to taste.
Season and serve immediately with a rocket salad
Homemade Cornish Clotted Ice Cream with Fresh Fruit Coulis
Serves: 4
Ingredients
For the Ice Cream:
- 200ml Full Fat Cornish Milk
- 1 vanilla pod, split in half and scraped
- 175g Cornish Clotted Cream
- 50g Caster Sugar
- 2 Egg Yolks
Method
- Place the milk and vanilla pod in a pan almost bring to the boil. Remove from the heat and allow it to infuse for 30 minutes.
- Whisk the egg yolk and sugar together and whisk into the infused milk. Return the pan to the heat whisking continually until slightly thickened – do not allow to boil.
- Transfer to a bowl and allow cooling for 20 minutes and then stirring in the cream. Pour into the ice cream maker and allow it to churn until it resembles whipped cream.
Fresh Fruit Coulis
Ingredients
- 125g (4oz) Mixed Red Fruit, (strawberries,blueberries,raspberries)
- Juice of ½ Lemon
- 2x15ml sp (2tbsp) Caster Sugar
- 1x15ml sp (1tbsp) Icing Sugar, sifted
- 50ml (2floz) Water
- 2x15ml sp (2tbsp) Grand Marnier
Method
- Puree the berries and lemon juice in a blender. Pass through a sieve, pressing with the back of a spoon. Add the caster sugar, icing sugar, water and liqueur. Mix well.
- Place in a saucepan over a moderate heat and bring to the boil, stirring frequently. Reduce the heat and continue stirring for 1 minute. Remove from the heat and leave to cool then refrigerate.
Griddled Oysters with Champagne and Cream
Serves: 3-4
Preparation time: 30 minutes
Cooking time: 5 minutes
Ingredients
- 12 fresh oysters
- 3 tbsp champagne or dry sparkling wine
- 25g Butter
- 2 tbsp Double Cream
- Black Pepper
- 125g Baby Spinach
Method
- To open each oyster, place a thick cloth on a work surface and put the shell on top, flat side up. Wrap a cloth round your hand and insert a small sharp knife between the halves opposite the hinge. Taking care not to cut yourself, work the knife and and forth to loosen the muscle attached to the inside of the flat shell, then prise open. Scoop out each oyster with a teaspoon and strain the juices into a small saucepan. Remove, wash and pat dry the muscles. Place the muscle from the 12 rounded half-shells in a flameproof dish lined with crumpled foil so that they sit level.
- Bring the juices to a simmer and poach the oysters for 30 to 60 seconds, until just firm. Remove from the pan, place on a plate. Add the champage to the pan and boil for 2 minutes to reduce. Remove from the heat and whisk in the butter, then the cream. Season with pepper.
- Pre heat the grill to high. Cook the spinach in a saucepan for 2-3 minutes, until wilted . Squeeze out the excess liquid and divide between the shells. Top with an oyster and a little sauce. Cook close to the grill for 1 minute or until heated.
Gratin Topped Fish Pie
Serves: 4-6
Preparation time: 25 minutes
Cooking time: 40 minutes
Cooking temperature: 190°C/375°F/Gas Mark 5
Ingredients
- 1 x 15ml sp (1 tbsp) Vegetable Oil
- 1 Small Onion, finely chopped
- 1 Green Pepper, de-seeded, cored and chopped
- 450ml (¾ pt) Half Fat Milk
- 2½ x 15ml sp (2½ tbsp) Cornflour
- 2 x 15ml sp (2 tbsp) Capers
- 4 x 15ml sp (4 tbsp) Freshly Chopped Parsley
- 1 x 15ml sp (1 tbsp) Fresh or Bottled Lemon or Lime Juice
- 450g (1lb) Cod Loin, cut into 2.5cm (1") pieces
- 225g (8oz) Salmon Fillet, skinned and cut into 2.5cm (1") pieces
- 50g (2oz) Fresh White Breadcrumbs
- 50g (2oz) Half Fat Red Leicester Cheese, grated
- Salt and Freshly Ground Black Pepper
Method
- Heat the oil in a pan and cook the onion and green pepper over a medium heat for about 5 minutes until softened but not browned.
- Add three-quarters of the milk to the pan, mix the rest with the cornflour to give a smooth paste. Pour cornflour paste into the pan, stirring all the time until thickened. Remove from the heat and stir in the capers, half the parsley and the lemon juice. Season to taste.
- Arrange the fish in a 1.5 litre (2½ pt) capacity ovenproof dish. Pour the sauce over the mix then mix the breadcrumbs, cheese and remaining parsley together and season lightly. Sprinkle over the fish.
- Cook toward the top of the pre-heated oven for about 40 minutes until golden brown and bubbling. Serve at once with a green vegetable and baked tomatoes.
Cod works well in this hearty fish pie, although any white fish will do.
Caramelised Rice Pudding With Apricots
Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hr 30 mins
Ingredients
- 75g (3oz) pudding rice
- 200g (7oz) caster sugar
- 2 vanilla pods, 1 split in half lengthways
- 25g ( 1 pint) full-fat milk
- 142ml carton double cream
- 2 strips lemon rind and juice of 1 lemon
- 250g (9oz) ready- to-eat dried apricots
- 1-2 tbsp orange liqueur, such as cointreau
Method
- Put the rice into a saucepan, cover with water and boil for 5 minutes. Drain. Return the rice to the pan with 40g (1 1/2oz) of the sugar, the split vanilla pod, butter and milk. Simmer for 45-60 minutes, stirring often, until thickened. Transfer to a bowl and cool for 20 minutes. Remove the vanilla pod and scrape the seeds into the rice. Discard the pod. Whisk the cream until it forms soft peaks, then fold into the rice.
- Meanwhile, put 100g (3 1/2 oz) of the sugar into a saucepan with the lemon strips, remaining vanilla pod and 200ml (7floz) of water. Heat, stirring, for 3 minutes or until the sugar dissolves. Add the apricots and cook for 20 minutes to reduce the syrup.
- Put the apricots into 4 ramekins, add the lemon juice, liqueur and syrup, then cool for 5 minutes. Top with the rice pudding, then refrigerate for 1 hour. Preheat the grill to high. Sprinkle the puddings with the rest of the sugar. Grill for 1-2 minutes, until the sugar caramelises, then cool for a few minutes.