We care”

Long before languages and internet ruled the world, food was a unique medium
of integration of cultures. Over the years of following spice routes and travelling
eating habits, never has food been more versatile than the modern age of British
food styles. It is a pleasure for me Sanjay Prosenjit Kumar, Head chef of
Greenbank Hotel in Falmouth, to be invited to Cornwall College to reiterate my
strong belief in investing in the youth of tomorrow.

Happy Cooking

Samundari gol gappe

Puff pastry shells stuffed with chopped crayfish tails, and spices,

Served with a slightly gingered vegetable broth.

An Indian street food with a Cornish twist, typical antipasti. Entices hunger. A light
vegetable nage glorifies all things French.

Serves….4

Ingredients
1 Large puff pastry sheet
5 gms sesame seeds
1 egg yolk to brush
100g Crayfish tails drained
1 bunch coriander leaves
10g Garam masala
200ml ginger flavoured vegetable stock
1 Lemon quartered

Directions
(For the Gol gappe)Cut the puff pastry sheet into small circles
Dust with sesame seeds and egg wash
Bake in a pre heated oven for 10 mins, until the circles puff up

(For the filling) Chop the drained crayfish tails with fresh coriander
Leaves, and mixed Indian spices (Garam masala).

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To serve: Hollow the baked puff pastry circles and stuff them with the crayfish mix.
Drizzle with a generous amount of vegetable stock and serve with a lemon
wedge and mixed cress.

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 vinegar

4 Quails plucked
1 lemon juiced, fresh
1/2 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 side
down, 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 salt
and pepper in a large bowl and whisk until the salt is dissolved. Whisk in the oil to blend. Taste for
seasoning, 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 let
marinate, in the refrigerator, for 1 to 2 hours, turning once or twice. Reserve the remaining
vinaigrette 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 them
skin side down, on the hot grate. Grill until nicely browned and the juices run clear when the tip of
a skewer or sharp knife is inserted in the thickest part of a thigh, about 4 to 6 minutes per side (8
to 12 minutes in all).

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

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Loaded spuds
Twice baked sweet potatoes, topped with bocaddon farm cheese

Come on England………..Jacket potatoes are so back in fashion, baked with some

herbed Cornish soft cow’s milk cheese, is an apple of every Vegetarian’s eye.

To serve 4

Ingredients:

 4 medium sweet potatoes, even in size

 25ml vegetable oil
 20 g Cajun spice
 100g Bocaddon farm Soft cows milk cheese

Preparation:

Scrub sweet potatoes; brush each with vegetable oil and Cajun spices.
Arrange potatoes on oven rack and bake at 200*f for 35 to 45 minutes, until tender.
Remove at once and prick with a fork to let steam out.
Cut each Potato into half and top with some crumbled soft milk cheese
Broil under a grill and enjoy…

Kedgeree
A celebration of Cornish seafood

Simply Cornish………Scottish boats fishing off Cornish coast, reminds me of a simple

Anglo Indian legacy. The marriage of seafood, with fresh ducks egg and the best of
Cornish seafood and rice make Kedgeree the perfect comfort cuisine.

(Serves 2)

250g smoked South coast fisheries haddock fillets

1 tsp ghee or clarified Cornish butter

1red onion, chopped roughly

100g basmati rice/risotto rice

1-2 tsp medium curry powder (to taste)

75g fresh or frozen peas

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2 boiled Rogers duck eggs, chopped

4 spring onions, chopped

Small handful of coriander, chopped

Full fat milk..1 liter

Seasoning /devils mustard

Lemon wedges

 Place fish in a large pan and just cover with milk and bay leaf. Simmer very
gently for three minutes. Remove fish from the pan and set aside to cool.
Reserve cooking liquor.
 In a pressure pan/slow cooker, fry the onion gently in the ghee/clarified butter
until soft. Stir in the rice/risotto and curry powder. Cook for another minute.
 Add 150ml of the cooking liquor to the rice and onion. Bring to the boil, cover
and simmer for 5 mins. Add the peas, recover and continue cooking for another 5
minutes until liquid is absorbed and rice is cooked. You may need to add a little
more of the reserved liquid.
 Meanwhile, flake the fish and remove any bones.
 Add the fish to the rice and stir through gently. You may need to add a little more
water to prevent scorching.
 Season carefully before serving topped with the boiled eggs and sprinkled with
spring onion and coriander.
 Serve with a generous helping of lemon pickle, and Cornish yoghurt

Alice in Wonderland Tea party

Tregothnan estate earl grey tea panacotta with saffron bread soldiers

A perfect way to finish a meal. Cornish born tea, saffron bread to dunk, and the Italian
way of no fuss cooking.( Homage to the filming of Tim burtons remake of Alice in
Wonderland in Cornwall.)

Ingredients

 1/3 cup Tregothnan estate earl grey tea

 1 cup milk
 2 cups cream
 1/2 cup caster sugar
 1 1/2 sheets gelatin or 4 teaspoons powdered gelatin
 1 Saffron bread sliced

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Directions

Add Earl grey tea, milk, cream and sugar in a pan and heat slowly till sugar is
completely dissolved and the mixture is about to boil.

Remove from the heat and allow the mixture to” brew" for 10 minutes.

Strain the infusion back into a clean pan.

Soak the gelatin in 3 tablespoons of warm water until it is spongy.

Whisk into the cream mixture and heat gently until the gelatin has dissolved.

Pour into 4 lightly greased 150ml (5 fl oz) moulds or teacups.

Refrigerate till they are set.

Serve them with soldiers made out of Saffron bread dusted in caster sugar.

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