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A Taste of Tin Dish Specification 2012

Plate Specification: Starter plate Serves 4 Name of Dish: Pearl Barley and Cornish Nettle Yarg soup

List of Ingredients 250g Large Onion diced Head Celery chopped finely 250g Carrot peeled and sliced Garlic Peeled and chopped 25 ml Olive oil 100g Cornish Nettle yarg grated 250 g Potato Desiree peeled and diced 1 Litre Vegetable stock 25 g All purpose flour 10 g Dried thyme 5 g Salt 250 g Pearl barley 1 Tinners Bread

Method of Preparation 1. In a large stock pot, saut onion, celery, carrots, and garlic in olive oil until soft but not browned. Sprinkle in flour and pearl barley and cook, stirring for 2 minutes. Add vegetable stock and bring to a boil. 2. Add the thyme and allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon, adjust the seasoning, and serve hot topped with shreds of Cornish Nettle yarg. 3. Slice the Tinners bread into four, toast it under a grill. 4. Divide the soup into four bowls, and serve with the Tinnerss bread.

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Starter plate Serves 4 Name of Dish: Souced Cornish Pilchards (Fairmaids)

List of Ingredients 1 Kg fresh Cornish sardines, boned and scaled 1 teaspoon curry powder 1 teaspoon sea salt handful fresh coriander leaves 100ml cider vinegar a few peppercorns slices of lemon New Potatoes Method of Preparation 1. Sprinkle the sardines with salt on both sides. Roll them from the tail to head and secure with a toothpick. 2. Place the roll mops in an ovenproof dish and sprinkle on the coriander leaves and peppercorns. Add the cider vinegar and bake in a warm oven (180 degrees Celsius) for 15 minutes. 3. Boil the new potatoes, in water for 10 minutes, and cut them into half. 4. Allow to cool. 5. Divide the souced Pilchards, into four plates and serve them with a slice of lemon and a warm potato salad on the side drizzled with the cider juices from the oven tray.

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Starter plate Serves 4 Name of Dish: Cornish Tribute and smoked Hogs Pudding Hoggan

List of Ingredients 100g Puff pastry sheet 250 g Smoked Hogs Pudding 5 Apple brae burn 1 Egg 50g Unsalted Butter 25 g Caster Sugar 100 ml Tribute ale 4 Sage leaf 50ml Sparkling water Plain flour to dust 100g Freisse Lettuce 100ml Vegetable oil

Method of Preparation
1. Peel, core, and quarter apples. Peel and slice the Hogs pudding into rings 2. Melt the unsalted butter in a saucepan. Sprinkle the sugar over the butter and add the tribute ale to it. Bring the mixture to a boil, and reduce to a syrupy consistency. 3. Arrange apple quarters in a tart tatin mould tightly packing them in overlapping concentric circles. Place a slice of Hogs Pudding between each apple quarter. Pour the reduced sugar and ale mixture over the fruit and Hogs pudding and place on top of the stove for a few minutes to soften the fruit and the sausage. 4. Preheat oven to gas mark 8,450F, 230degreesC. Roll the puff pastry dough on lightly floured surface and divide into four circles slightly bigger than the tart tatin mould. 5. Drape the dough over apples and Hogs pudding in the mould, tucking the dough between sides of the mould and the fruit and coat with some egg wash. 6. Bake tart until golden brown, and let it rest for a few minutes. 7. Dip the sage leaves in flour, followed by sparkling water and deep fry in oil. 8. Remove the tart from the oven and carefully flip it upside down on the plate. 9. Place a neat pile of lettuce, on the plate, and serve garnished with sage tempura.

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Dinner Plate Serves 4 Name of Dish: Deconstructed Pasty dinner

List of Ingredients 800g blade of beef 200g short crust pastry 50g Spanish onion Head of celery 4 Potatoes (Large) 200g Turnip 1 Egg Beaten tsp Salt tsp Crushed Black Pepper 200 ml red wine 2 sprigs Thyme 80 g Unsalted Butter 30ml Olive oil 500ml Veal stock 20g Plain flour to dust

Method of Preparation
1. Trim the Blade of Beef off any sinews, and marinate it with Celery and Chopped onion, along with the red wine and thyme. 2. Cut the potato into an attractive cylindrical shape resembling the Robinsons shaft using a ring mould. 3. Peel and slice the turnips thinly resembling the wheel of an engine house. 4. Roll out the pastry on a lightly floured surface, cut 4 attractive flags out of it, and coat them with egg wash. 5. Bake the pastry flags, in a pre heated oven at 220 degrees, for 10 minutes. 6. Remove the blade of beef from the marinade and sear them over high heat, with 30g of the butter and the Olive oil. 7. Pour the marinade along with 50 ml of veal stock and the blade of beef ,and braise(slow cook) in a deep tray, in a pre heated oven(150 degrees) for 3 Hours. 8. Cook the potato cylinder with 30 g unsalted butter and veal stock, until soft. 9. Cook the sliced turnips, in 10 g of butter and season with salt and pepper. 10. Remove the blade once cooked, and roll into a cylindrical shape in a cling film and cool it. 11. Blend the cooking liquor and vegetables and strain it/reduce it to a sauce consistency. 12. Slice the blade into 4 and serve it hot on four plates, resting diagonally on the potato fondant, with the turnip wheel on the side, and a flag of crisp puff pastry. 13. Drizzle the cooking liquor around the blade and potato and serve immediately.

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Oven proof dish, with an under plate, and paper napkin Serves 4 Name of Dish: Fish, Tin and Copper (Mousakka)

Method of Preparation 1. Preheat the Oven at 180 degrees. 2. Cure the Aubergine slices with Olive oil, and keep aside. 3. Slightly fry the mackerel and Haddock in a non stick pan, skin side down, and place in a shallow baking tin. 4. Fry the slices of Aubergine/courgette in the same pan, for the flavours of fish oil to soak into them. 5. Layer the fried Aubergine/courgette slices on top of the mackerel and smoked haddock, into four flame proof dishes. 6. Sprinkle some freshly torn oregano leaves on them. 7. Cook the Flour and butter together to form a soft brown roux, over low flame. 8. Whisk the milk, Clotted cream, mustard and egg along with the grated cheese, into the roux (cooked flour and butter) and pour generously over the fish mixture. 9. Bake the Mousakka for 15 minutes (or until the cheese mixture starts bubbling and as a nice brown layer) 10. Serve the Mousakka hot with a seasonal leaf salad and lemon wedges.

List of Ingredients 2 Mackerels scaled and filleted 2 Smoked Haddock filets cut into four 2 Courgettes sliced thinly 1 Large Aubergine sliced thinly 4Tablespoons Cornish Clotted Cream 1 Egg beaten 75g Cornish Blue Cheese Grated 1 Tea spoon Fresh Oregano Leaves 50ml Olive oil 1 Lemon Quartered 20 g seasonal salad 25 g Flour 25 g Unsalted butter 500ml milk 25 g Grain mustard Special Note: The Blue vein in a block of Blue cheese is copper sulphate, created by the introduction of penicillin into cheese blocks.

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Dinner Plate Serves 4 Name of Dish: Cajun spice Grilled Butternut squash wedges, with soft polenta

List of Ingredients 2 Kg Butternut squash 200g Polenta 25 ml Olive oil 25 g Cajun spice powder 10g Raisins Method of Preparation 1. Cut the top off a squash and scoop the flesh and seeds out using the blunt end of a spoon. Cut the Squash into four slices and coat them with Olive oil, sea salt and Cajun spices. 2. Mix the natural yoghurt with freshly snipped spring onion. 3. Chop the onion finely and cook it in deep sauce pan add the diced tomatoes and raisins. 4. Fold in the polenta and mix together firmly before adding the water slowly and cooking the grains. 5. Bake the butter nut squash quarters in a pre heated oven at 180 degrees, for 15 minutes 6. Grill the rustic bread, with a drizzle of olive oil. 7. Neatly arrange the butternut squash quarters into four plates, and serve them with soft polenta, and flavoured yoghurt. 1 Red onion bunch Spring onion 1 Tomato (diced) 250 ml water 10g Sea Salt 25 g Natural yoghurt 4 Slices rustic bread

Plate Specification: Dessert Plate,

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Dessert Knife, dessert fork, tea spoon Name of Dish: Cornish Mead poached pear, with clotted cream Serves 4

List of Ingredients 400 ml Cornish Mead 2 strips Lemon rind 2 strips Orange rind 2 Cloves 1 Bay leaf 200g Caster sugar 2 Ripe Pears (Williams) - Do not peel just wash, then cut in half (4 halves in total) 4 slices of Saffron bun To serve Cornish Clotted Cream 2 Strawberries

Method of Preparation 1. Add all the ingredients, except the pears and saffron bread, and 180ml water to a pan that will hold the fruit. 2. Bring slowly to the boil and stir to dissolve the sugar, and then boil for 15 minutes. 3. Lower the heat, add the pear halves, and simmer for about 30 minutes until the pears are tender when you can pierce them easily with a knife. 4. Chill the pears and re-heat in the liquid. 5. Toast 4 slices of saffron bread and place on four plates, add 1 piece of hot pear on top and ladle over a little hot reduced poaching liquid. 6. Serve the poached pear garnished with haf a strawberry,bay leaf,and a curl of Cornish Clotted cream.

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Dessert Plate Serves 4 Name of Dish: Crushed Chocolate wall

List of Ingredients 100 g White Chocolate 100g Dark Chocolate 100g Milk chocolate 50 ml Double cream Method of Preparation
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400 g Mixed Nuts 50 ml Runny honey 5 tbsp confectioner sugar 10 g Sesame seeds 10g Red Chilli flakes

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Melt White chocolate, and Dark Chocolate, Milk Chocolate on a double boiler, separately Pour the chocolate on top of separate silicone sheets When the chocolate sheets are almost set, sprinkle the toasted sesame seeds on them Cut 6 Irregular pieces out of the chocolate sheets. Whip the cream until stiff. Stew the mixed nuts with the runny honey and red chilli flakes. Take four dessert plates and place a crushed white chocolate sheet on them. Top over with some irregular jewels of stewed nuts and a spoonful of Chantilly cream. Place another layer of dark chocolate over and press gently. Place some cream, a few nuts and an alternate layer of chocolate on top pressing gently. Serve cold, dusted with confectioner sugar.

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Wine Glass/under plate, paper napkin, tea spoon Serves 4 Name of Dish: Mahogany Posset

List of Ingredients 500ml Double Cream tsp Grated lemon peel 1/8tspalmondextract 1eggwhite 1/8cuptreacle Method of Preparation Heat in a saucepan the double cream, lemon peel, and almond extract. 2. Bring to a boil and reduce to three quarters the amount. 3. Beat egg white, add treacle and gin and bring to a simmer. 4. Ladle the Posset mix into four wine glasses and serve with a hearty dunk of Cornish Fairing biscuit.
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1/4 cup gin 4 Cornish Fairing biscuits

Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.

A Taste of Tin Dish Specification 2012


Plate Specification: Side Order Bowl. Serves 4 Name of Dish: Side Vegetables dish

List of Ingredients Method of Preparation


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Place the carrots, potatoes and Swede in a deep pan and cover with cold water and salt . Boil over medium-high heat until tender, about 15 minutes. Drain and press through a potato ricer. Coat the parsnip wedges in 50g of the melted butter, and thyme and toss gently on a non stick pan, until tender. Coat with honey and caramelize the surface. Adjust the seasoning with salt and pepper. Bring a large pot of salted water to boil, and blanch the Broccoli florets for 2-3 minutes, refresh in ice water. Whisk in 50g of the butter into the mash, adjust seasoning and fold in the chopped spring onions. Serve the Broccoli tossed in 50g butter, along with the other vegetables.

100g Carrots Peeled and sliced 100g Swede Peeled and sliced 100g Potatoes Peeled and sliced 50ml Double Cream Salt to taste Pepper to taste 150g (50+50+50g) Unsalted Butter Bunch spring onions 200g Parsnips peeled and sliced into batons 50g Honey 200g Broccoli cut into florets 2 Sprigs thyme

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Prosenjit Sanjay Kumar. Email:sanjayskitchen@gmail.com for permission to use this content.