eatfalmouth.org.

uk
1. Seasonal Food calendar
2. Seasonal recipes to try at home, and learn basic techniques on the 7th of March at W.I
hall.

March 2010
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Grocery List Pin Here

Vegetables

Beetroot, Brussels sprouts, carrots, cauliflower, celeriac, celery, chicory, horseradish, Jerusalem artichoke, kale, kohlrabi,
leeks, onions, parsnips, potatoes (main crop), purple sprouting broccoli, radishes, rhubarb, rocket, salsify, shallots, spinach,
Swede, turnips

Fruit

Apples, blood oranges, Clementine, kiwi fruit, lemons, oranges, passion fruit, pears, pineapple, pomegranate, Satsuma,
tangerines

Herbs, flowers, fungi, nuts

Chives, coriander, mushrooms (cultivated), parsley (curly), truffles (black) walnuts

Meat

Beef, chicken, goose, grouse, guinea fowl, hare mallard, partridge, pork, rabbit, turkey, venison, wood pigeon

Fish & seafood

Brill, clams, cockles, cod, conger eel, crab, dab, Dover sole, eel, haddock, halibut, hake, john dory, langoustine, lemon sole,
lobster, mackerel, mussels, oysters, scallops, skate, turbot, winkles

All Vegetables and produce available in January, subject to Climate change and Peak oil productivity.
Fennel Roasted Cornish Scallops with Potato Gnocchi, Hogs pudding, and
wild mushrooms
Serves you a light early lunch/dinner
Ingredients
4, large sea scallops with roe
3 tablespoons Extra Virgin olive oil
1 tablespoons fresh lemon juiced
1 tablespoons cold unsalted Butter (Preferably Roddas)
100G Fresh Potato Gnocchi
10g Fennel seed roasted
50 G Cornish Hogs pudding, sliced
25 G, Mixed Wild mushrooms, preferably Girolles
A Pinch of Cornish sea salt
To cook the dish:

1. Put the, fennel seeds, Sliced Hogs pudding, gnocchi and mushrooms into a
small sauté pan with 1 tablespoon of butter and gently warm over a low heat.
2. Heat a small sauté pan with the extra virgin olive oil, until it begins to smoke
very lightly
3. Season the scallops with Cornish Sea salt and pepper and place in the pan
4. When the scallops start to brown, turn the heat to medium-low and continue to
cook for 2 minutes
5. Flip over and cook for an additional minute
6. Squeeze fresh lemon juice over the scallops and remove from the pan
7. Ladle a small spoonful of the Gnocchi mix into the middle of a shallow bowl
9. Carefully place the scallops in the bowl, and serve immediately, with a generous
wedge of lemon.

Garam Masala dusted Newlyn bay Filet of Hake Served with crushed
Bombay style Cornish earlies, and Coconut-Curry, and clam Butter

Prep time 15 min

cook time 20 min
ready in 35 Min

Ingredients for 4 servings

180 ml dry white wine, 120 ml heavy cream, 80 ml coconut milk, 15 g Greenbank
curry powder, 225 g cold, unsalted butter, cut into pieces, Cornish sea salt to
taste, 60 ml vegetable oil, 4 <150 Gms> fillets Newlyn bay Halibut, 15 g garam
masala, For the Bombay crushed earlies, 200 Gms Cornish earlies (boiled in their
skin), 3 Gms Turmeric powder, 1 gm Chilli powder. 2gms Ground Coriander, 1 gm
Ground Ginger, 16 clams washed.

Method

1. For the sauce…Pour white wine, cream, and coconut milk into a saucepan;
season with curry powder. Bring to a light boil over medium-high heat, then reduce
heat to medium-low, and simmer until the liquid has reduced to 1/2 cup< about 10
minutes.>
2. When the liquid has reduced, turn heat to low, and whisk in the butter, a few
cubes at a time, until all of the butter has incorporated. Do not allow the mixture to
boil or else it will separate. When the butter has incorporated, season to taste with
salt and set aside to keep warm.
3. 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 Halibut with garam masala
and salt.
4. 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.
5. For the Bombay crushed potatoes….Heat some oil in a pan, cook off the ground
cumin, and turmeric powder, add rest of the tomatoes. Add the boiled Cornish
earlies and coat them generously with the spiced tomatoes. Crush the spiced
potatoes and keep warm.

7. To serve…Spoon a generous amount of crushed earlies on the fish plate. Sit

the Hake on top and drizzle the clam-coconut butter around and garnish with a
bunch of Confit cherry tomatoes on the vine, and a pickled lemon wedge.
Ready steady Fairtrade Tiramisu

Serves: 6

Ingredients
1 tbs Origin Honduras La Tigra certified Organic, Fairtrade Coffee
2 tbs Caster sugar
4 tbs Tia Maria or brandy
250g tub Mascarpone cheese
50g Roddas clotted cream
200g pack Lady Fingers Biscuits
50g grated dark chocolate

Method
1. Mix together the coffee, 300ml boiling water, sugar and Tia Maria or brandy.
Stir until everything has dissolved. Beat the mascarpone until softened, and
then gradually beat in the clotted cream.
2. Dip half the biscuits quickly in the coffee mixture and use to line the base of
a glass serving dish. Sprinkle a third of the chocolate over the biscuits, then
half the custard mixture. Repeat these layers, and then sprinkle with the
remaining chocolate.