Category: Recipes

Laura’s Passionfruit Caipirinha cocktail recipe

Passionfruit Caipirinha cocktail

Ingredients:
30ml Passionfruit puree
30ml Abelha Cachaca
20ml Passionfruit Liqueur
Limes
White sugar

Method:
Muddle 6 lime wedges and 2 bar spoons of white sugar in a short glass with the passionfruit puree and the abelha cachaça.  Add crushed ice, stir and add more crushed ice. Stir and float passionfruit liqueur on top.

Garnish:
Lime wheel to rest on the edge of the glass and passionfruit pulp on top.  Add shot straw and serve.

Laura’s Valentine Cupid’s Kiss Cocktail

Cupid’s Kiss

Looking to impress your special someone with a Valentine cocktail next week.  Bar Manager, Laura, has created this recipe, that’s sure to evoke romance.

Ingredients:

15ml Cariel Vanilla Vodka
15ml Lychee Liqueur
Dash Grenadine
Knightor Brut
Raspberry Sugar Powder

Method:
Shake & fine strain all ingredients into a Champagne flute with a raspberry sugar rim
Float Knightor on top using a bar spoon
Garnish with a fresh raspberry
Add cocktail stirrer & serve

Would rather have Laura or one of her team make it for you?  Then pop in any time in February and enjoy!

Guy’s Chocolate Parfait

Although this dish may look a little complicated, it can be easily achieved and leave you looking pretty good in front of your guests, and lets be honest, who doesn’t love a bit of chocolate.

Lets start off with the chocolate parfait. This should be made a day in advance, as it will need to freeze. Along with the yoghurt sorbet.

Chocolate Parfait

Ingredients:
300g dark chocolate chocolate
1000ml  double cream
200ml water
230g caster sugar
12 free-range eggs yolks

Method:
For the parfait, melt the chocolate in a bowl set over a pan of simmering water, taking care that the bottom of the bowl does not touch the water.

Whip the cream until it holds soft peaks and set aside. Bring the water and sugar to the boil in a small pan.

In a large bowl, whisk the egg yolks until pale and thickened. Pour in the sugar syrup and continue to whisk for one minute. Whisk the melted chocolate into this mixture, then quickly fold in the whipped cream.

Take two bread tins or any suitable container, this could even be a plastic tub, and line them with cling film. Then pour the mixture in and smooth off the top with a warm spoon so it’s even and flat.

Place into the freezer to freeze overnight,

Yoghurt Sorbet

Ingredients:
375ml water
55g glucose
250g caster sugar
44g lemon juice
310g yogurt

Method:

Begin the sorbet syrup the day before you need to make the sorbet so it has time to chill properly: Combine the water, glucose and sugar in a pan and bring to a boil. Allow to chill overnight.

Pour the yoghurt into a large bowl and slowly whisk in the lemon juice. Continue to whisk gently as you add the sorbet syrup in a slow stream. Whisk continuously as though you were making mayonnaise. Transfer the mixture to a container and place in the freezer. Every two hours you will need to take a whisk and beat the mixture for a few seconds to stop it setting rock solid. Once it has been fully frozen, smooth off the top, and keep in the freezer until ready to use.

Further ingredients:

Dried gingerbread crisps (can be purchased from most supermarkets)
Some small coriander leaves
Seeds from 2 passion fruits

Assembly:

Pull your chocolate parfait out of the fridge, and using a hot knife, cut a slice, about as thick as your index finger, and reserve to one side.

Place the parfait on a chilled plate. Snap your gingerbread wafers into pieces and rest them on the parfait, and try and be as artistic as you can here, this bit will make all the difference. Remember be confident, I believe in you!

Once you’ve been super artistic with the gingerbread, take your sorbet and a teaspoon. Again using that amazing artistic side you’ve clearly just expressed, get three tea spoon scoops, and dot them around on the parfait and the plate.

Next take some of the passion fruit seeds and dress those around the plate, and on top of the parfait. And put on a few coriander leaves.

Now get that dessert to the table and await massive praise for your culinary skill and artistic flair, and obviously enjoy the dessert.

Guy’s Best Christmas Turkey Recipe

Head Chef, Guy Owen shares his best Christmas Turkey recipe….

Personally for me, to get the best result from a roast turkey is to brine it for 48 hours, in a brine containing all of the flavours that we would associate with Christmas, these being orange, bay, cinnamon, clove etc.

This recipe is based on a turkey weighing 5kg (enough to feed around 10 people)

Firstly the brine:-
3 litres of tap water
300g table salt
250g sugar
5 bay leaves
4 oranges (zest and juice)
1 onion cut in half
Two heads of garlic in half
A few white peppercorns
A few coriander seeds
15-20 cloves (depending on how much you like the flavour)
2 cinnamon sticks

Take a large container (one that is wide enough and deep enough to take the whole turkey).

Mix all of the ingredients together and stir until all of the salt and sugar have dissolved.

Place your turkey in there and let it brine for 48 hours in the fridge. (If the turkey isn’t completely submerged in the brine, rotate the bird every 8-10 hours)

After the 48 hour period is up, remove the turkey, pat it completely dry using paper towels, and sprinkle a small amount of salt over the whole bird (make sure it is only a small amount as the brine would have natural seasoned the meat) Then leave the bird, uncovered, in the fridge for an hour (this will help dry the skin out a bit, leading to a delicious crispy, perfect skin)

Now for the cooking.

For a 5kg bird the cooking times are as follows:-
Oven temp – 180 degrees
Cooking time – 3hrs 15 mins
Basing allowance’s – 6 (this means a basting every 30 minutes roughly)

It is always recommended when cooking any roast, to not bake it directly on the metal of the baking tray, this is mainly due to the metal becoming so hot, that it will actually over cook or scald the part of the meat in contact with the metal tray. So slice a couple of carrots, or an onion or something, lay on the base of the tray, and lay the meat on top of this. This will not affect the cooking in anyway, and helps to deliver better flavour and a greater yield of all of those lovely roasting juice’s that’ll be used to make the gravy at the end.

Once the turkey is in the baking dish, lay a few pieces of streaky bacon over the top of the crown (the bacon becomes a natural baster in itself and protects the top of the turkey breast from over cooking quite so fast). Season with a little olive oil, and pepper, no more salt at this point. Then cover all of the turkey in some tin foil. Place into the oven and bake for 1 hour and 30 minutes (remembering you will need to baste the turkey 3 times in this period). Turn the turkey around and bake for a further 1 hour and 30 minutes (remember to continue with the basting). This would have taken you to within 15 minutes of the required cooking time.

Now remove the turkey from the oven and turn the heat up to 240 degrees Celsius. Whilst waiting for the oven to heat up to the required temperature, continually continue to baste . Drain off any excess juices and reserve in a pan to make the gravy, then return the bird to the hot oven without the foil on it for fifteen minutes, to brown the skin all over.

Once the skin is all golden brown and crispy, remove from the oven and let the bird rest for at least 30 minutes (preferably 45 minutes). Carve and serve at the table – enjoy!

 

And his Top Tips for Brussel Sprouts….

I love Brussel sprouts in which ever form they come in, but a lot of people find them extremely boring, and only have them at the Christmas day table by way of tradition instead of actually enjoying them. A very quick and effective recipe below to brighten them up and offer something completely different than the usual more traditional ways.

Ingredients:-
2 banana shallots (very thinly sliced)
2 cloves of garlic (finely chopped)
1 kg Brussel sprouts (very thinly sliced, some supermarkets have sprouts already shredded down like this)
1 large teaspoon of curry powder
2 tablespoons raisins
A good knob of butter
Salt and pepper

Method:-
Add a little butter to a pan on a low-medium heat.  Sweat the sliced shallots down first until tender, then add the garlic and continue to sweat down. Turn the heat up a little and add the sprouts. Cook until soft, then add the raisin, curry powder and butter. Cook out for around 5 minutes on a medium heat. Season and serve immediately.

Wishing you all a very merry Christmas.
Guy

Guy’s Recipe for Apple and Cider Souffle

Apple Puree Base

ingredients:

500g apple puree

50g cornflour

Pinch of salt

150g sugar

50ml water.

Method:

Take the cornflour and water, mix these together to form a soft paste, reserve to one side

Add the apple puree, salt and sugar to a pan and heat up. Then when it’s hot, whisk in the cornflour and water mix, and cook out for 1 minutes. Place puree into a container and cool in the fridge.

 

Pear and Lime sorbet

Ingredients:

600g of pear puree

5 limes (zest and juice)

200g sugar

200ml water.

Method:

Place all ingredients into a pan, and heat gently to the boil. Whisk very hard once boiling point has been reached, then transfer to an ice-cream machine and add the juice of half a lemon halfway through churning. Once churned correctly, place in a container and put into the freezer.

 

Apple and cider soufflé- oven 180 degrees.

200g egg whites

75g castor sugar

110g apple puree base

40g cider base

Method:

Cider base:

Take a 500ml bottle of cider and bring it to the boil in a pan. Boil for 1 minute, take off the heat, place in a container and put into the fridge to cool

Soufflé

Take 4 medium sized ramekins, and butter the inner edges. Once butter, add a small amount of sugar to the bottom of the dish and roll the dishes at and angle to line the edges of the dishes with the sugar.

Take a food processor, and whisk the egg whites to medium peek. Once medium peek has been reached, add the sugar to the mix and continue to beat until stiff peek gets reached.

In a separate bowl add the apple puree and cider and using a metal spoon, mix together until fully incorporated together.

Then gently spoon a 3rd of the egg white mix into the apple mix, and beat very firmly (this is to ensure the apple mix is incorporated into the egg mix, don’t worry about knocking the air out of the eggs at this point). Once mixed in, and another 3rd of the mix, and using the metal spoon, gently fold the mixture together,  once this is done do exactly the same for the remaining 3rd of the egg white mix.

Take your lined ramekins, and add your egg mix to fill each one. Gently tap on the base of each ramekin to release and large air bubbles, and using a pallet knife, smooth off the tops. Next place the fill and ready ramekins on a tray and bake at 180 degrees for 8-10 minutes, until they are fully risen.

Take out and serve with the pear and lime sorbet immediately.

JANUARY KING CABBAGE, FETA, CELERIAC, RAW PEAR, PICKLED LINSEED RECIPE

This February, the Idle Rock’s Head Chef Guy Owen takes inspiration from a commonly used, highly nutritious, but often underrated vegetable- the humble cabbage.

Serves 4

Butter poached cabbage
Ingredients:
1 January king cabbage
175g melted butter
Sea salt

Method:
Remove the outer leaves of the cabbage and reserve for the puree later.
Take the main cabbage heart and split it into 4 large wedges.

Place the cabbage in a deep cast iron dish, cover the cabbage in 75% butter and 25% water, along with some seasoning and place a lid on the pan. Bake in the oven at 110-120 degrees centigrade for around 3 hours.

Once cooked and cooled, remove the cabbage and pat it down slightly.

Next barbeque or blowtorch it, to give a lovely dark colour and a smoky flavour. Place on a metal tray, and gently pull back the leaves and crumble a little feta between the layers. Close them all back up and bake in the oven for 3-4 minutes to melt the cheese.

Roast cabbage puree
Method:
Using the outer leaves reserved from earlier, cut them down into smaller pieces, and cook them in boiling water until tender. In a heavy based saucepan, add some butter and colour it slightly. Add the cooked cabbage and really roast it off, keep it moving the whole time. When there is sufficient colour, transfer to a blender and blend to a smooth puree.

Celeriac Crush
Ingredients:
1 celeriac
Sea salt
Thyme
Garlic
Olive oil

Method:
Wash the outside of the celeriac thoroughly and place it on a large sheet of tin foil, large enough to encase the whole celeriac. Sprinkle liberally with sea salt, drizzle with olive oil, add the thyme and garlic, and wrap up in the foil. Bake in the oven at 180 degrees centigrade for around 1 hour 30 mins. Poke with a knife to make sure it is cooked all the way through. If not then continue to cook until very tender.

Leave it to cool on the side. Then un-wrap and split it in half. Using a spoon, scoop out the pulp, discard the leftover skin, and chop up the pulp until fairly fine. Season with a little butter and salt to taste.

Pickled linseed
Ingredients:
100g white wine
100g white wine vinegar
100g sugar
50g linseed

Method:
Boil the sugar, white wine and white wine vinegar together. Place the linseed into a container and immediately pour the hot liquid over them. Cover and leave to pickle for at least 24 hours in the fridge.

To serve
Ingredients:
A couple of stems of cavelo nero
Raw, thin slices of pear
Raw, thin slices of cauliflower
Raw crumbled feta

Method:
Take a large diner plate and swipe some roast cabbage puree down the centre.
Next place the barbequed cabbage on the plate.
Then liberally scatter some of the celeriac crush around the plate.
Crumble some of the raw feta over the plate.
Add the pear slices and cauliflower.
Add the cook cavelo nero and drizzle some olive oil over it all.
Serve immediately

Mushroom Tortellini with Heligan Black Salsify (Scorzonera) Recipe

In the second of our collaborations with the Lost Garden of Heligan, we share our Junior Sous Chef, Lawrence Snowden’s special Mushroom Tortellini Recipe with Black Salsify (Scorzonera).

mushroom-tortellini-with-heligan-salsify-recipeServes 4

Ingredients for Duxelle mix:
250g chestnut mushrooms
250g button mushrooms
200g peeled chestnuts
50g butter
1 garlic clove – minced
1 banana shallot – finely diced
100ml Port
Salt
Black pepper
3 sprigs tarragon
1/2 bunch chives
Cep puree to bind

Method:
Blitz all mushrooms in food processor. Add mushrooms, garlic, shallot and thyme to hot pan and sauté. When pan is dry add port, continue to cook until almost all the liquid is gone. Meanwhile roast the chestnuts in foaming butter, once brown drain and chop finely and add to mushrooms. Add chopped herbs. Transfer into muslin cloth, tie up and hang for 12 hours until excess liquid has drained. Fold in cep puree to bind.

Ingredients for Cep puree:
500g ceps
500g button mushrooms
100g butter
100ml cream
100ml milk
1 Tbsp lemon juice

Method:
Colour sliced ceps in pan with butter. Once coloured add button mushrooms and sweat mushrooms. Once soft add cream and milk. Bring to boil and reduce slightly. Blend, check for seasoning, and add lemon juice.

Ingredients for spinach pasta:
150g 00 flour
150g spinach puree
100g egg yolk
Pinch of salt

Method:
Make spinach puree by blanching spinach until soft, cool quickly in iced water then drain. Squeeze out excess water and blend in food blender.
Put flour, spinach puree and salt and blend in food processor, add egg yolk until incorporated.
Take out and knead with your hands to bring pasta together. Cling film and leave to rest for at least half an hour in fridge.

To assemble the tortellini:
Roll out the pasta into sheets using a pasta machine. Divide the pasta dough into quarters. Work with one piece at a time and keep the other pieces covered. Run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta. (Setting #6 on a Kitchen Aid pasta roller attachment.)
Shaping round tortellini: Cut the sheet into rounds using a 3″ round cutter, spacing the rounds as close together as possible. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.
Place 35g of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on a baking sheet with semolina and cover. Repeat with remaining pieces of dough, re-rolling the scraps.

Ingredients for roasted salsify puree:
5 large sticks of salsify – peeled and sliced
100ml butter
100ml cream
100ml milk
50ml water
Lemon juice to taste
Salt

Method:
In a large pan roast the salsify in hot foaming butter until golden brown and soft, stirring regularly. Add cream, bring to boil and blend. Add milk and water to puree consistency.
Season and add lemon juice to taste.

Ingredients for mushroom and Madeira sauce:
1 banana shallot
1 clove garlic
1 sprig thyme
100ml Madeira
75g button mushrooms – sliced
100ml cream
Milk

Method:
Sweat shallots, garlic and thyme in a pan. Add sliced mushrooms and cook until soft. Add Madeira and reduce by half. Add cream, bring to boil and blitz. Add milk to light sauce consistency.

Ingredients for basil oil:
2 bunches basil
50ml olive oil
50ml veg oil

Method:
Firstly blanch basil in salted water until soft, quickly cool down in iced water and drain. Squeeze out excess water.
Blend all ingredients and hang through muslin.

Ingredients to garnish:
250g oyster mushrooms
3 chestnuts – peeled and sliced thinly.
1 punnet of basil cress.

To Assemble:
Place tortellini in boiling salted water for 5 minutes. Meanwhile warm the cep and salsify puree and spoon salsify puree onto the plate. Place dots of cep puree around the plate.
Sauté the oyster mushrooms in a hot pan, once soft finish with a little bit of butter and season.
Place tortellini in centre of the plate, placing oyster mushrooms around it.
Warm mushroom and Madeira sauce and drizzle around the plate.
Scatter sliced chestnuts around the dish, drizzle the basil oil around generously and finish with the basil cress.

Read more about Black Salsify (Scorzonera)

Medlar Jelly Recipe

In the first of our collaborations with the Lost Garden of Heligan, we share Head Chef, Guy Owen’s Medlar Jelly Recipe.  Totally simple and totally delicious.

img-20161207-wa0000

Ingredients
750g Medlars (It is important to note that the medlars should be well ‘bletted’ before use)
1 small granny smith apple
½ lemon juice and zest
1 lime zest
1 small shot of sherry (25ml)
280g jam sugar/castor sugar

Method

img-20161207-wa0006Wash the outside of the medlar, then cut them into quarters and place into a medium sized pan. Literally cut them in quarters and put them in, no need to skin them or anything.

Add sherry, lemon, lime, apple (skin and core as well). Then cover with enough water so the medlar just start to float, but only just.

Put them onto a high heat and bring to the boil. Once they start to boil, reduce to a gentle simmer and leave to cook for around 1 hour.

img-20161207-wa0005In a colander, lay some cheese cloth down so it covers the whole colander, P
lace it over a deep bowl, a
nd pour all of the contents into it. It is very important at this point that you just leave it all alone. Do not try and push the fruit to extract all of the juices as you will end up with a cloudy jelly, and you don’t want that.

Leave everything in the fridge to strain off overnight.

The following morning take the strained liquid. You should have around 500ml of liquid.

img-20161207-wa0007Place liquid and sugar into a pan and bring to the boil. Take a
sugar thermometer and heat the liquid until it reaches 104 degree Celsius. To double check to make sure the jelly is at the right temperature, take a very cold plate (maybe put it in the freezer or fridge for a few minutes), pour a little spoon of jelly on the plate, allow to cool and if it is ‘set’, or ripples when you touch it, it is ready.

Following that it is a simple case of transferring to clean jam jars for storage. Keep in the fridge for up to 10 months.

img-20161208-wa0000At The Idle Rocks, our diversity with this amazing, very under used product is endless. This year we will be introducing dandelion to the jelly. We will take the yellow flowers, pick the individual petals and add them to the hot jelly mixture and then leaving them to set in the jelly, which not only offers great colour, but also a little tiny peppery kick.

 

img-20161208-wa0001-copyThe best use for medlar jelly is with cheese or as part of a ploughman’s lunch.

Read more about Medlar: The Forgotten Fruit

Wild Garlic Crusted Cornish Hake

Hake Dish

INGREDIENTS (serves 4)

Hake

1 Fillet of Hake (We usually get around four large portions from one hake fillet)

Garlic Crust

70g Wild Garlic
180g Dried Breadcrumbs
80g Grated Parmesan
120g Soft Butter
5g Salt
1 Egg Yolk

Greek Style Mushrooms

500g Water
140g Cornish Rapeseed Oil
1 Lemon, juiced
10g Salt
5 Coriander Seeds
5 Peppercorns
1 Bay Leaf
1 Sprig Thyme
100g Chestnut Mushrooms
1 Punnet Shimeji Mushrooms (White or Brown)

Poached Beetroots

2 Purple Beetroot
2 Yellow Beetroot
50g Cornish Rapeseed Oil
100g Water
75g White Wine
15g Honey
1 Sprig Thyme
3 Peppercorns
1 Bay Leaf

 

METHOD

Hake

Hake has a very soft flake, so needs to be treated with love and respect…

Take the whole fillet and weigh it. Then using a coarse rock salt, weigh 10% of the fillet weight. So, if your fillet weighs 1kg, you would need 100g of rock salt. If you don’t have rock salt, then use 7% table salt.

Evenly rub this salt into the fish, and leave for 10 minutes, then wash off under a tap for 10 minutes.

Dry between clean kitchen cloths (this will help to firm up the flesh of the fish, making it easier to cook). Portion out into four pieces.

Garlic Crust

In a food processor, blend the Wild Garlic, Breadcrumbs, Salt and Parmesan together until all it has become a smooth green colour, without lumps remaining.

Take out the mix into a bowl and slowly work in the butter and egg yolk. This should bind your crust into a nice paste.

Roll out to ½ cm thick between greaseproof paper and set in the freezer. It can last for up to 1 month in the freezer, so can be made well in advance.

Once the crust has completely solidified, cutting through the paper, cut to the size of your hake portions.

Greek-style Mushrooms

Cut the mushrooms from the stalks, and quarter the chestnut mushrooms.

Fry the chestnuts until a nice golden colour, and then add the shimeji mushrooms.

Tie all the herbs and spices into a small muslin cloth, forming a bouquet garni.

Add the muslin bag, water, oil, salt and juice to the mushrooms.

Place a layer of paper down on the surface, with a small hole cut out of the middle. (This will help let any steam out as the mixture simmers).

Bring to the boil rapidly, and then remove from the heat immediately, and allow to cool in the fridge.

Poached Beetroot

Place the oil, water, wine, honey, peppercorns, thyme and bay into a pan and bring to the boil. Set this aside to infuse.

Wash the beetroot, using a scrubbing brush. At The Idle Rocks we leave all the skins on our beets as they contain a lot of the nutritional content.

Slice the beetroots nice and thinly using a mandolin to keep them even. Keep the different coloured beetroot slices separately and place into two pans.

Pouring the infused cooking liquid through a sieve, divide evenly between the two pans.

Add a pinch of salt to each and over a low heat, cook until tender and a knife goes through easily. Set these aside.

Assembly of the dish

To assemble the dish, you will need to pan fry the fish, skin side down, until the skin in nice and crispy, and the edges have turned golden.

Remove the frying pan from the heat and turn over the fish. Place the wild garlic crust on top of the fish skin and place under the grill for 1 minute, then allow to rest for 2 minutes out of the pan.

Warm the beetroots through separately, then drain away the liquor.

Taking a few spoons of the mushrooms, warm in a pan, making sure you have a nice even amount of the juice. This will form the sauce for the dish.

When plating, fan the beetroot out over the base of the plate, then place the fish and crust on top, with the mushrooms presented around, saucing the fish with the mushroom liquor.

Valentine’s Chocolate Shortbreads

Follow this simple recipe from our Head Chef to treat the one you love to handmade shortbread hearts, that look as beautiful as they taste.

125g Soft Butter
65g Demerara Sugar
155g Plain Flour
25g Cocoa Powder
35g Ground Almonds

First beat the butter and Sugar until light and fluffy.

Next into a separate bowl sift the flour, ground almonds and cocoa powder to ensure there are no lumps.

Fold the flour mix into the butter gently, but efficiently making sure not to over work the mix.

Once all the flour has been incorporated, remove you dough from the bowl.

Between two sheets of greaseproof paper roll out to 1cm thick, using a little extra flour if needed.

Rest your dough in the fridge for 1 hour or longer. (Ideally overnight)

Cut out with a 5cm heart cutter and cook on 135ºc for 12-14 minutes. (You can use any cutter you wish but cooking times will vary)

Once out of the oven sprinkle with a little caster sugar for the traditional shortbread finish.

Fill your hearts into a jar or wrap neatly in baking parchment, finish with a ribbon and don’t forget to pen an accompanying love note, then finish with a kiss.

 

 

Our Booking Options

Book your stay with Idle Rocks online, reserve your restaurant table with us direct or why not have a look at our beautiful partner Hotel, The St Mawes Hotel.
a wide view of Room 8 with grey, white and orange at The Idle Rocks Hotel
Book Your Stay

Rooms can be reserved online or you can call us on 01326 270 270 or email info@idlerocks.com

Book Now
colouful green and orange carror dish on white plate
Reserve a Table

Tables can be reserved online or you can call us on 01326 270 270 or eat@idlerocks.com

Reserve Now
St Mawes Hotel balcony
St Mawes Hotel

Discover our rooms and dining options, at our sister hotel

Visit St Mawes Hotel