Cook 10-minute recipes
Holidays = great food, but who said those special foodie memories have to be served up in a restaurant? With the space and tools to cook up a storm in your own SeaSpace studio or apartment, why not try out these three > 10-minute recipes, featuring hero Cornish ingredients well worth writing home about?
Space to…experiment with flavours
Cornish IPA Sourdough Rarebit
Cheese, ale and sourdough, what could be better? A fresh take on a fast-track kitchen favourite, this rarebit recipe draws on the punch of Cornish Yarg paired with Harbour brewing Co.’s bready malty flavours. Five minutes and you’re laughing.
120ml Harbour Arctic IPA
25g unsalted Trewithen butter
25g plain flour
140g Cornish Yarg
1 heaped tsp English mustard
1 tbsp Worcestershire sauce
2 large slices sourdough bread
Method
In a pan, gently warm the IPA, and set aside. Take another small saucepan and melt the butter until it begins to foam. Tip in the flour and stir everything together, cooking for about a minute. Slowly whisk in the warmed IPA to make a thick sauce, then crumble in the Yarg to turn the sauce into a thick paste. Stir the mustard, and Worcestershire through the sauce.
Heat the grill to its highest setting. Place two slices of thick sourdough on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spoon each with the cheesy mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling.
Ingredients lowdown: both Harbour beer and Cornish Yarg are easy to find in most supermarkets and indie grocery stores around here.
If you want to make more of an event of your cheese shopping, head to Lynher Dairy farm shop in Ponsanooth, near Truro (about half an hour from SeaSpace), the sole producer of Cornish Yarg and a great place to sample the cheese and find out more about its making.
Boozy Kea Plums on Cornish Brioche
Grown in just one special valley in Cornwall, the Kea plum is an elusive little fruit, well worth tracking down to make this syrupy, tarte pud with plenty of kick.
Similar in size to damsons but too sharp to eat fresh, the best way to cook them is with a good jag of sweet booze. Try them with Knightor’s Rosso vermouth, (it’d be rude not to sip a glass as you cook), which cuts nicely through the fruit’s sour notes. Pile on top of a readymade buttery Pavilion brioche with a spoonful of Cornish clotted cream. Dessert is served.
Serves two
150ml Knightor Rosso vermouth (replace with cranberry juice if you’d prefer no booze)
100g caster sugar + 1 tbsp for the toast
400g or roughly 12 kea plums, halved and destoned
2 Pavilion brioche rolls
Method
For the plums:
Put the vermouth and sugar into a wide saucepan and stir over a low heat. When the sugar is dissolved, turn up the heat, bring to the boil and let the pan bubble away for a couple of minutes until the mixture becomes syrupy.
Turn the syrup down to a simmer, add the plum halves and cook them gently for five-or-so minutes. Once the plums are tender but before they fall apart, remove the pan from the heat, cover and leave to keep warm.
Toast your brioche rolls under the grill (keep an eye as they can catch quickly) and spoon your boozy Kea plums generously on your bread slices. Top with a massive dollop of clotted cream for good measure. Et voilà.
Ingredients lowdown: pick your own Kea Plums at Trevaskis Farm shop, also a half hour’s drive from SeaSpace and a great afternoon out. If you’re out of season for picking, they have other fresh and frozen fruits available, too. Find Pavilion’s moreish brioche at their bakery on Fore Street in Newquay, and pop over to Knightor Winery (you guessed it, only half an hour’s drive from your SeaSpace door) to buy – and sample – some of their rather special vermouth.
Brown Butter Sole with St Enodoc Asparagus
It would be criminal to stay by the coast and not tap into its seafood bounty. While it sounds fancy, this dish is a beautifully simple way to showcase the flavours of the fish, using creamy Trewithen Cornish salted butter, and delicate St Enodoc asparagus. Plus, it’s all totally doable in your SeaSpace kitchen.
HEADS UP: For an even easier dish, ask your fishmonger to skin and debone your fish.
Serves 2
2 fillets of lemon sole (about 150g/5oz each), skin & bones removed
3 tbsp plain flour
Salt & pepper
45g Trewithen butter + 2 tbsp
½ a lemon
1 tbsp chopped flat leaf parsley
1 tbsp small capers (optional)
Bunch of St Enodoc asparagus, woody ends removed
Method
Mix the flour with the salt and pepper and spread out over a large plate. Pat the fish fillets in the flour so they are evenly coated, and shake off any excess. Heat 1 tbsp butter in a frying pan on high until bubbling. Place the fish fillets in the pan and lower the heat to medium. Cook for 1-2 minutes on one side until golden brown, then turn the fillets and do the same on the other side. Wrap the fish in foil and keep warm in the oven.
Gently steam the asparagus for 3-4 minutes while you make the sauce. Add the cubes of butter to the pan and heat until they melt and become light brown, then turn off the heat and add the lemon juice, parsley and capers (if using), and swirl around. Return the fish to the pan, spoon over the juices and serve it up with your asparagus.
Ingredients lowdown: get fish delivered to your SeaSpace door, with thecornishfishmonger.co.uk. Based down the road in St Columb this online fishmonger preps and delivers all sorts of locally caught fish so all you have to do is order, cook and enjoy.
Forgotten to get the basics in, but still eager to put your SeaSpace kitchen to work?
From Cornish milk, butter and eggs to day-baked bread, our larder is fully stocked with all the essentials for you to buy. Available 24 hours a day, you’ll find it on the ground floor next to the cafe.
All our studios & apartments come with a fully fitted kitchen. Book your SeaSpace today.
