Smoked salmon Pinwheels

Smoked salmon, lemon butter pinwheels.

Celebrate in style this Christmas with this super simple canapé recipe.

Ingredients

Makes 40 pinwheels

  • 4 slices brown bread

  • 50g butter, zest of 1 lemon (soften butter, stir in zest 1 lemon)

  • 100g smoked salmon

  • handful  leaves to decorate

Method
Trim the crusts from the bread. Roll out the bread with a rolling pin until thin, then spread with an even layer of lemon butter. Top with a thin layer of smoked salmon, season black pepper.
Roll up into 4 long roll, wrap in cling film. Leave to set in the fridge for at least 15 mins or up to 4 hrs.
Using a sharp knife, cut each roll crossways into 10 to make bite-sized pinwheels.
Arrange on a platter or a wooden board.

 

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Christmas Gatherings at the Inn

Christmas Gatherings at the Inn

*Wishing all you a very Merry Christmas and Happy New Year*

A glass of festive fizz…£12

Billecart-Salmon Brut Reserve Champagne

A nose of ripe pear with some touches of cut hay, full fruit, but clean in the mouth

 

To begin

St. Tudy terrine, toast, chutney

Mozzarella, clementine, fennel, rocket

Beetroot, dill cured salmon, horseradish sauce, toast

Parsnip soup, ginger

 

Mains

Squash, chestnut risotto, sage

Turkey ballotine, apricot, thyme, chipolatas, trimmings, cranberry jelly, bread sauce, crisps

Pork belly, root vegetable gratin, winter greens, red wine sauce

Hake, new potatoes, saffron, cream, spinach

 

Puddings

Keen’s cheddar, fig chutney, biscuits

Panna cotta, passionfruit

Hot chocolate pudding, hazelnut

Affogato, Pedro ximenez, christmas biscotti

 

Two Courses £21 or Three Courses £26

We source from the very best local suppliers. We gather the finest ingredients and combine them simply and distinctively.

 Please enquire to book

Scarce Swallowtail available to enjoy here at The St Tudy Inn.

Scarce Swallowtail - Wild White 2015 - CHATEAU CIVRAC

Scarce Swallowtail - Wild White 2015 is a new wine made as a collaboration between Winemaker Mark Hellyar and international Artist Kurt Jackson. An oaked Sauvignon blanc made in the Cote de Duras. It is soft and fruity, With aromas of grapefruit and peach and a subtle vanilla finish. The artwork provided by Kurt Jackson is of the Scarce Swallowtail butterfly captured during his journeys in the Lot in France. Both Jackson and Hellyar are keen to promote nature and its conservation and this wine is a celebration of their joint interest in wine, art and nature.

About Mark Hellyar - Chateau Civrac

Mark is the owner and winemaker at Chateau Civrac in Bordeaux. Mark has been making wine ther since 2006. Marks family are from Harlyn Bay in North Cornwall near Padstow, where thay have farmed for over 200 years. Hellyar says "Wine art, food and surfing are my passions, Bringing people, family and friends together around a table for food, wine and conversation is one of the great joys of life. Creating memories and sharing moments, this is something that both I and my partner and chef Emily share. I am clear sighted, analytical and always look at the bigger picture, we are both creative but Emily always sees the finer details. Having a sense of place, working together is a wonderful thing we are able to achieve. "

"It was around a table that Kurt and I discussed the possibility of working on a project together. Kurt had always been a supporter of my wild white sauvignon and together we shared a passion for the environment and its conservation. me as a rude mechanical working in it and He with an artististic eye of how to present it. So a project was born. Our 'Scarce Swallowtail - Wild White' is due for launch at his gallery in St Ives on the 14th october."

About the wine

Scarce Swallowtail - wild white is made from 100% Sauvignon and grown in the Cote de Duras, this wine is soft and fruity. With aromas of grapefruit and peach and a subtle vanilla finish.

Many people have asked me about the name 'wild white' so here is the explanation: Sauvignon is derived from the French word ‘Sauvage’ or ‘Wild’ and Blanc means white. So together they become Wild white. I love the name because it conjures up images of the wild Cornwall coast and my time surfing there.

This wine is an ideal partner to fresh shellfish, especially crab but equally at home with most fish and vegetable dishes. Or just with friends.

The wine will be available exclusively from chateaucivrac.com and via the Kurt Jackson's website. Also to be enjoyed at The St Tudy Inn and the Gurnards Head.

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Peachy Tart by Emily Scott

Peach and almond tart. 

Peaches evoke memories for me sitting outside for breakfast on my grandparents terrace in the South of France. The wonderful scent of lavender and rosemary and the sound of the busy crickets.

A peach and almond tart is a lovely end to any meal, a perfect summer fruit.  The quantity of pastry makes more than you need for a 10-inch tart shell, as does the filling, but pastry freezes well and it's always good to have some to hand. 

For the peaches 1kg/2lb peaches, washed, skinned and sliced 

For the pastry 500g/1lb plain flour
40g/2oz caster sugar
1 whole free-range egg
1 free-range egg yolk
250g/8oz unsalted butter
A little cold water

For the almond filling 300g/10oz ground almonds
300g/10oz unsalted butter
300g/10oz caster sugar
6 whole eggs
The zest of 2 lemons

Pastry - place the flour in a food processor along with the sugar, whole egg and yolk. Dice the butter into small cubes and add to the bowl. Blitz. Add a tablespoon of cold water and continue to process, the dough will begin to come together into a smooth ball. Chill in the fridge for 30 minutes while you make the filling.

Filling - Chop the butter into cubes and add along with the sugar and almonds. Turn the machine on and add the eggs one at a time. When finished you should have a soft paste that quite easily drops from a spoon. Remove from the bowl and stir in the lemon zest. 

When ready to use, slice the pastry ball in half. Wrap and return one half to the fridge or freezer. Generously flour your work surface. Roll out the pastry and line your tart case with it, pressing firmly into the sides with your thumb. Chill for 30 minutes.

Preheat the oven to 190C/375F/Gas5. Remove the tart case from the fridge. Pour in the almond filling and arrange the peaches decoratively – and return to the middle shelf of the oven. Cook for 35-40 minutes more or until the surface is golden brown and the top is firm to the touch.

Cool on a rack and serve in slices, finish with a jug of pouring cream or a dollop of crème fraîche. 

(In the photograph I have used individual 12 x 7.5cm/3in fluted mini tartlet tins makes 10)

Happy Cooking Emily X

 

Photo Credit David Griffen

Photo Credit David Griffen

The St Tudy Inn | Eat Well | Sleep Well

READ ALL ABOUT IT *HOORAY* finally my rooms at the Inn are OPEN. I am very excited to share this with you, after lovingly restoring the derelict barn adjacent to the Inn over 12 months I am now able to offer you a bed for the night. sttudyinn.com

EAT WELL / SLEEP WELL. 

Rooms and Rates
from £135 per night all prices include a lovely breakfast. Please note we have a minimum stay of two nights on weekends. 

Some guests prefer a supper inclusive rate, Supper / Bed and Breakfast from £195 (not including drinks) (Terms and Conditions apply)

All the rooms have king size double beds, with separate ensuite digital showers.

To book a lovely room do give one of my team a call on 01208 850656. 

The Inn has a warm and cosy atmosphere and I am passionate for simple, rustic cuisine, real ales, fine wines and bringing people together. 


I look forward to seeing you soon. Emily x
 

Always time for cake

Pistachio Cake

A firm favorite in our house, the pistachios are like shining jewels a cake full of surprises that can be dressed up or dressed down. Served warm with jugfuls of vanillary custard. It does not get much better. Teatime or a perfect pudding.

Pistachio nut pudding

250g unsalted butter, softened
225g caster sugar
4 eggs
zest of a whole lemon
100g ground almonds
100g ground pistachios
1 tsp baking powder
50g plain flour
pinch of salt

Glaze
100g caster sugar
2 tbsp lemon juice, zest
50g pistachios

Butter and line the loaf tin. Pre heat the oven to 180'C

Cream together the butter and sugar until light and fluffy, add the lemon zest. Whisk the eggs and slowly add them until incorporated. 

Whiz the almonds and pistachio nuts together in a magimix add the flour, baking powder and salt. Fold into the butter, egg and sugar mixture. 

Spoon the mixture into the prepared loaf tin. Bake for 30- 40 minutes until golden brown and firm to touch. 

Gently in a heavy bottomed saucepan dissolve the sugar in the lemon juice with the pistachio nuts and zest. Simmer very gently until a glaze appears. Top cake with glaze and dust lightly with icing sugar. Serve with jugfuls of creme anglaise.

 

Stalk of the town

Rhubarb has arrived to brighten our days and tide us over until a wider selection of fruit becomes available in early spring.

Rhubarb is a vegetable, but its high acid content makes it work better in sweet rather than savoury dishes. Warmed and balanced by the addition of sugar and vanilla, it loses much of the sharp taste that can make it a little unpalatable.

At this time of year, it is forced rhubarb that is available to us: paler, softer and more delicate in flavour than the more fibrous variant that comes later in the year – and it is the one that I prefer. Simply poached or lightly roasted, it is wonderful with vanilla ice-cream, baked custard or panna cotta.

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*NEW YEARS EVE*

Saturday 31st December 2016

 

{New Year’s Eve}

 

On arrival, a glass of fizz & canapés

{Graham Beck Brut, fresh fruit with a rich creamy complexity, the perfect aperitif}

 

To begin

Bresaola, balsamic, parmesan, thyme {Deli Farm}

Scallops, chorizo, kitchen leaves {sweet, plump}

Mozzarella, clementine, watercress salad {blood orange dressing}

 

Pasta

Padstow crab, toasted garlic, chilli, rocket, pappardelle {cornish crab}

Butternut squash, chestnuts, sage, pappardelle {earthy flavours}

 

Main course

Hake, rosemary, orange butter, mash, greens {cornish hake)

Chestnut mushroom, leek, parmesan, spinach, risotto {padstow kitchen leeks}

Beef fillet, horseradish cream, malbec, homecut chips, cavolo nero {warren’s)

 

Cheese

British cheese, melba toast, fig chutney {helford white, stilton, keen’s cheddar}

 

Pudding

Apple tarte tatin, crème anglaise {created by the hotel tatin}

Flourless chocolate pudding, pouring cream {thank you vincent}

Blood orange, champagne jelly, vanilla seeded ice cream {nursery classic}

 

Coffee, Mint tea

Petit fours {honeycomb, rich chocolate truffles)

 

£70 per person

*Happy New Year*

Christmas Ham

You will need

Serves 8

Good-quality ham5-6kg, ideally left on the bone
Black peppercorns1 tso
Fresh bay leaves 4
Celery 2 sticks, chopped
Onion 1, chopped
Carrots 4, roughly chopped

For the glaze:

Dijon mustard 2 tbsp
Soft brown sugar 3 tbsp
Orange 1, zest of
Orange juice 150ml
Cloves a handful

Method

  1. Place the ham into a large pot and add the peppercorns, bay leaves and vegetables.
  2. Pour over enough water to cover the meat and cover with a lid. Bring to the boil then immediately turn down the heat. Simmer the ham gently for three-and-a-half hours, topping up with water as necessary.
  3. When the ham is cooked, the meat will be firm. Remove the pot from the heat and leave the ham to cool.
  4. Heat the oven to 180C/gas 4.
  5. To make the glaze: mix the mustard, sugar, orange juice and zest together. Remove the skin from the ham, leaving as much fat on as possible, score it evenly all over, and stud each diamond shape with a clove. Using a pastry brush, brush half the glaze evenly over the outside of the ham.
  6. Roast for 10 minutes then brush the rest of the glaze on top. Cook for 20 minutes or until sticky, golden brown and slightly set. Serve with mustard and cranberry sauce.

St Tudy Inn is awarded a Michelin *Bib Gourmand*

Here at the Inn we are very proud to announce we have been awarded a *BIB GOURMAND* in this years Michelin Restaurant Guide 2017. Thank you so to my front of house team and chefs. So much has been achieved here and much more to come. I look forward to seeing you soon Emily xx

Link to list here - http://travel.michelin.co.uk/ekmps/shops/michelin1/resources/Other/the-michelin-guide-2017-the-awards-list.pdf

 

Simple, Seasonal, Beautiful

My early mornings are spent walking through the seasons by the sea. I love late summer early autumn watching the brambles flower and then as if by magic the fruit appears. Beautifully tart, soft berries growing in abundance in the hedgerows. 

I think of days spent as a child gathering blackberries in the warm summer sunshine, and now as a parent with my own children, returning home triumphantly with our pickings. 

Preserves, pies, jellies, crumbles, compotes - pick blackberries while you can. If you pick more than you need they freeze beautifully. 

A firm favourite of mine deliciously comforting and evokes wonderful memories of cooking with my mother as a child.

 

Blackberry Crumble

 

500g/1lb blackberries 

The zest and juice of one orange 

120g/4oz plain flour 

2 tbsp demerara sugar 

120/4oz unsalted butter, cold

Heat your oven to 180C/350F/Gas4.

 

Put the blackberries, orange zest and juice into a bowl and gently mix together. Spoon into an ovenproof dish.

In a separate bowl, sieve the flour and add the sugar, stir together to combine.

Cut the butter into little cubes, add to the flour sugar mixture and crumble.

Sprinkle the mix over the blackberries and place on the middle shelf of the oven. Bake for 20 minutes or until the berries are bursting around the sides and the top is golden brown.

Remove from the oven, allow to cool slightly and serve with vanilla ice cream. 

 

Blackberry Compote 

Use 300g blackberries to 300g caster sugar. Pick over the berries and give them a quick rinse under a cold tap. Pour over the sugar and place over a medium heat. Bring to the boil, turn down and simmer for five minutes or so until the blackberries have softened. decant into a bowl and allow to cool.

Delicious served with my panna cotta recipe, pancakes or a dollop on top of plain yoghurt. 

Emily

 

 

Quince Essential Recipes - from Emily

Baked Quinces with Verjuice

In late September/early October, the first quince fruits begin to ripen, taking on a beautiful, pale, limey-yellow complexion. Never be put off using ingredients just because you are unfamiliar with them, there is a world of flavour waiting to be explored.

4 Quinces

225g Sugar

2 Fresh bay leaves

Zest of a lemon

120ml Verjuice or water

1 Vanilla pod

Heat the oven to 150C/300F/Gas2.

Rinse and wipe the quinces clean. Quarter them lengthways but don't bother to remove the pith or core.

Put the quarters (cut side up) in a baking tray, sprinkle over the sugar, the bay leaves, lemon peel and vanilla, and add the verjuice.

Cover lightly with foil and bake for two-and-a-half hours, turning the fruit a couple of times.

When the quinces are soft, sticky and a beautiful burnt-orange colour, they are ready.

Verjuice - an ancient ingredient, the French - ‘Vert Jus’ or Green Juice of semi ripe unfermented wine grapes.  Mildly sweet tartness of lemon juice and acidity of vinegar, used to heighten flavours and a base for sauces or dressings.

 

Chocolate Mousse with Baked Quinces

Serves 6

8 Quinces

200g Good-quality dark chocolate (at least 70% per cent cocoa solids)

4 Eggs, separated

200ml Double cream

1 tbsp Caster sugar

Pinch of sea salt

Prepare the quinces as per the first recipe. Melt the chocolate slowly in a heatproof bowl with 2 tblsp of water set over a pan of gently simmering water until smooth and shiny then remove from the heat and beat in the egg yolks. In another bowl, whip the cream until it forms soft peaks and fold it into the chocolate.

In a third bowl, whisk the egg whites with the salt until soft peaks form, then gradually whisk in the sugar. Carefully fold the egg whites into the chocolate mixture, the first addition will loosen the chocolate, the second make it light. Pour into individual French glasses or kilner jars and chill for 1 hour.  Serve with the baked quinces and extra whipped cream or crème fraiche.

 

Quince Crumble – a winner

Serves 6

120g Plain flour

2 tbsp Muscovado sugar

120g Unsalted butter, cold

 

Heat the oven to 180C/350F/Gas4

In a separate bowl, sieve the flour and add the sugar; stir together with your fingers to combine. Cut the butter into little cubes, add to the flour-sugar mixture and crumble between your fingers until it is the texture of sand. If you have a few lumps left in the mixture, all the better.

Sprinkle the mix over the quinces and place on the middle shelf of the oven. Bake for 20-25 minutes until the top is golden-brown.

 

Love Emily x

Lemon Tart

Lemon Tart.

Sharp and sweet. I love lemon tart, the biscuity texture of pastry irresistible against the sharp bite of its lemony, creamy centre.  I like to serve it with a dollop of clotted cream or creme fraiche.


    Ingredients

  • For the pastry base
  •  6 oz plain flour
  •  1½ oz  icing sugar
  •  3 oz softened butter
  •  pinch salt
  •  1 large egg, separated 

   For the filling:

  •  zest of 6-8 lemons and 10fl oz juice (about 6-8 lemons)
  •  6 large eggs
  •  6 oz  caster sugar
  •  7 fl oz whipping cream


Ceramic baking beans. Parchment paper.

 A dusting of icing sugar (hides imperfections)

 You will also need a fluted  tin with a loose base 9 inches in diameter and 1½ inches, lined with baking parchment.  Or individual fluted tins as shown in my photograph.

 Method

The food processor is a fantastic way of making the pasty. To do this add all the pastry ingredients (except the egg white) to the bowl with 1 tablespoon water and process until it forms a firm dough. Then turn it out and knead lightly before leaving it covered in the fridge for 20 minutes to rest. 

To cook the pastry base, pre-heat the oven to gas mark 6, 200'C and place a solid baking sheet inside to preheat as well. 

Now roll out the pastry as thinly as possible and carefully line the tin, pressing the pastry around the base and sides so that it comes about ¼ inch above the edge of the tin. Then prick the base with a fork and brush it all over with the reserved egg white. Chill for 10 minutes. 

Line pastry base with parchment and fill with ceramic beans to bake the pastry 'blind'.

Bake on the baking sheet on the middle shelf for 20 minutes, then carefully remove ceramic beans and bake for a further 5 minutes and remove from oven. Turn the temperature down to gas mark 4, 180°C.  

To make the filling, grate the zest from 6 of the lemons, and squeeze enough juice to give 10 fl oz. Now break the eggs into a bowl, add the sugar and whisk to combine. Next add the lemon juice and zest followed by the cream, and whisk lightly. Now pour it all into a 2 pint jug. 

The easiest way to fill the tart is to place the pastry case on the baking sheet in the oven, and then pour the filling straight into the pastry.

Bake for about 20-30 minutes or until the tart is set and feels springy in the centre If it start to colour place a piece of parchment loosely over the top. Let it cool for about half an hour. It is delicious served slightly warm.

Decorate with a dusting of icing sugar and a dollop of clotted cream and  garden finds such as edible flowers or herbs like mint.
 

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Vanilla seeded panna cotta with passion fruit and shortbread stars.

Panna cotta is undeniably rich. It should have a perfect wobble and be served straight from the fridge. Such a simple dish but so sophisticated.

  • 13 ½ floz double cream
  • 5 foz semi skimmed milk
  • 13 floz double cream
  • 3 sheets gelatine
  • 5oz icing sugar, sifted
  • 1 vanilla pod, split
  • 6 x 4" dariole moulds  

Place 13 ½ floz of cream the 5 floz milk and the split vanilla pod into a heavy based pan and slowly bring to the simmer, once simmering turn off the heat and leave to infuse for 10 minutes.

Immerse three sheets of gelatine into of cold water and leave to soak. In a bowl combine the 13floz cream with the 5oz of icing sugar. Return the infused mixture to the stove to warm through. Remove the gelatine from the water, squeezing out any excess water, then add to the warm cream. Stir to dissolve. Strain infused mixture onto the cold cream and icing sugar. Stir well. Pour into the dariole moulds and allow to cool, place in the fridge for at least 3 hours.

To serve, dip each mould into hot water for a second or two to loosen the edges. Invert confidently onto a plate. Arrange the passion fruit and shortbread round the panna cotta. Works beautifully with other fruit poached rhubarb, plums or raspberries depending on the season.

Eat with abandon.


St Tudy Inn CHRISTMAS 2015

 

 

 Christmas at the Inn 2015

 

A glass of festive fizz…£6 a glass

ERA ‘Organic’ Prosecco Spumante NV, Italy 11% ABV
Fine bubbles and fresh aromas of green fruits, elderflower, honeysuckle

 

To begin

Charcuterie with caperberries and rosemary

Salmon marinated with beetroot, dill and orange

Figs baked with ticklemore, honey, thyme and red sorrel

Prawn, apple and lovage cocktail with wholemeal buttered bread

Raw carrot with wholegrain dressing, parsley and walnut toast

 

Mains

Christmas honey glazed ham, parsley sauce, roast potatoes and kitchen flower sprouts

Steak and kidney puff pastry pie with rustic chips, heritage carrots and savoy cabbage

Chicken with sunblush tomatoes, tarragon, cream, mash and broccoli

Butternut squash, thyme and fennel tart with crushed potatoes and a winter leaf salad

Doom bar battered gurnard with rustic chips, tartar and peas

Sides

Christmas red cabbage, dauphinoise, honey glazed carrots, peas and winter leaf salad

 

Puddings

Gateau St Vincent, crème anglaise 

Chocolate mousse, vanilla ice cream

Passion fruit and orange curd meringue

Starry mince pies, brandy butter or clotted cream

Roskilly’s mint or chocolate ice cream 

British cheese, fig chutney, crackers and celery and a glass of port (£6.50 supplement)

 

                       2 courses for £18 or 3 courses for £23

 

*Wishing you all a very Merry Christmas and Happy New Year*

You can find my *Baked Ham Recipe* in the December issue of *Cornwall Today*

*Sample menu*