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.

Rhubarb.jpg

*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.
 

Lemon Tart.jpg

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* 

 

FOOD READER AWARDS 2016 *VOTE*

I am thrilled to be *shortlisted* for the *Food Reader Awards 2016* in two categories. *Best Chef* Emily Scott (that will be me) and for St Tudy Inn *Best Foodie Pub* The last year has flown by since taking on the Inn and what an adventure so far.

I am passionate about what I do and love nothing more than bringing people together around a table and breaking bread. Simple, Seasonal, Beautiful.

It would be so wonderful if you would take the time and VOTE for us in the two categories. Vote Vote Vote for Emily Scott and St Tudy Inn.

Thank you so much X

Vote Here... http://www.food-mag.co.uk/food-reader-awards

 

Flourless Chocolate Pudding.

Flourless Chocolate Pudding

Serves 8-10

23 cm round cake tin

  • 160g good quality dark chocolate, broken up

  • pinch of sea salt

  • 160g cold unsalted butter, cut into pieces

  • 4 eggs, separated

  • 120g caster sugar

  • 160g ground almonds

  •  

  • Preheat the oven to 180’C / Gas mark 4. Butter the tin and line bottom with greaseproof paper.

Combine the chocolate, salt and set over a pan of simmering water. When the chocolate has melted, turn off the heat and drop the butter into the bowl, do not stir.  Let the mixture sit for a few minutes until the butter begins to melt, stir and leave for a few minutes. Stirring too much will cool the chocolate too quickly.

In a separate bowl, whisk the egg whites to soft peaks. Add the sugar and beat until stiff peaks form.

Now stir the chocolate mixture until the butter is melted.  Use a whisk to stir in the egg yolks, one at a time. Gently fold in the egg whites.

Fold in the ground almonds, being careful not to over fold knocking out the air in the egg whites.

Pour the mixture into a prepared tin and bake for 25 minutes, or until a skewer comes out clean from the centre of the cake.  Remove from the oven and allow to cool before turning it out.  Delicious served with cream or creme anglaise.

Such a wonderful cake, so simple and gluten free.

Emily x

John Dory roasted with lemon and tyhme.

John Dory roasted with lemon and thyme.

Fish cookery is one of my favourite things. Keep it simple. John Dory is characterful and a joy to cook with.  In this recipe I roast it quickly with just lemon, thyme, olive oil.  A raw spinach and rocket salad would be delicious here with lemon zest and wholegrain dressing.

  • Ingredients.

  • 2 small John Dory per person olive oil

  • 1/2 a lemon per person thyme leaves

  • Method

  • Set the oven at 2200C/gas mark 6.

  • Rinse and dry the fish, then put them in a roasting tin.

  • Season each fish on both sides with salt and black pepper.

Drizzle generously with olive oil.

Cut the lemons into segments, six or so to each fruit. Tuck these, and thyme leaves, between the fish.

Roast for 10 – 12 minutes until the flesh comes easily away from the bone. Spoon over the lemon-scented olive oil juices, some warm sourdough bread to mop up the lemony, olive-oily juices would be perfect.

 Always ask your fishmonger to gut and fillet the fish for you.

Emily x

Boscastle Festival 3rd - 4th October 2015

Emily Scott will be on stage at 'Boscastle Festival' on Saturday 3rd October at 10.30am.

I am so excited about being involved in this event.  Thank you for having me. Boscastle Festival is where I appeared on stage for the first time, this was a significant moment for me in my career. It will be my fifth demo here this year.  I always love the great atmosphere and support - it is such a wonderful community. 

Good food begins with good ingredients sourced from their seasonal best.  Seek out quality suppliers, a good way to learn about the food we are eating.

Fresh ripe, seasonal ingredients are the core of my cooking.  I am so lucky in Cornwall to have the most wonderful producers. Support your fishmonger, greengrocer, butcher and farmer's market. Connect with the seasons and amazing producers that work so hard to bring all the produce to our table. See you there. Xx