|
Anstey's
Vegi Style Starry Gazy Pie from Spotlight viewer Jacqui Wilbraham.
Here
is her recipe followed by her prize, a meal cooked by Cornish chef
Ben Tunnicliffe.
Ingredients
Pastry
for 2 individual pies
112g - Plain flour
*55g Butter - can be vegan substitute soya marg
Half tsp - Mustard powder
Pinch of salt and paprika
Water to bind, about 1 tbsp
*Beaten egg for glazing can be vegan substitute soya milk
Sesame seeds for decoration and protein
Sauce
25g - Butter or soya marg
Quarter onion finely grated
Half stick celery thinly sliced
Half carrot grated
1 tomato cut into qtrs
1 stalk rosemary and thyme - leaves removed and finely chopped
Half heaped tsp mustard powder
1 desert spoon whml flour
120ml scrumpy
1 dessertspoon tomato puree
Half tsp yeast extract
Half tsp shoyu
Half pt veg stock
Pie Filling
8oz (225g) parsnip peeled topped tailed cut into chunks.
Half small swede peeled cut into chunks.
4oz (110g) shallots peeled halved.
4oz (110g) plain cut tofu, previously frozen in chunks.
4oz (110g) carrots cut to rounds
4oz (110g) Potatoes cut to rough chunks.
1 tbsp veg oil, salt, pepper.
To
serve creamed mashed potato and seasonal greens, plus 8 small broccoli
florets to garnish. Note: different vegetables can be used according
to season.
Method
1hr
1.
Prepare pie filling - preheat oven 220'c / 425'f. Place swede turnip
shallots and tofu on baking tray with sprinkling of oil and salt.
Roast at top shelf until soft and golden drain off surplus oil -
set aside - 10 min.
2.
Prepare extra potatoes and greens. Keep in water until required
- 5 min.
3.
Make sauce in medium saucepan melt butter, add onion, celery, tomatoes
and herbs, cook until soft, 5 min. Turn down heat, stir in flour
and mustard cook for 3-4 min until roux texture changes to breadcrumbs.
Take off heat, stir in cider, tomato puree, yeast extract, shoyu
and stock. Return to heat cooked until thickened, blend until smooth,
taste, adjust seasoning - Refrigerate.
4.
Make pastry, sift flour, salt, mustard and paprika powder into bowl,
add butter, rub in to rough crumb. Sprinkle on water mix together
with knife then bring together with hands, add more water if necessary
- until smooth dough. Put into polythene bag, rest 30min in fridge,
remove 10 minutes before using.
5.
Assemble pie 20 minutes before service, when ready to bake, preheat
oven to gas 7, 425f (220c)
6. Cut pastry slightly larger then pie dish using dish top as guide,
cut out 4 V shapes at equal intervals plus four fish shapes to decorate.
Fold back V flaps to centre stick to pastry with little water, it
makes design of a Celtic Cross - (the pastry lid can be cut in advance
and kept chilled until required). While pastry is resting, mix together
enough vegetables and sauce to fill pie dishes, then wet edge of
dishes with water and place pastry on dish, press lightly to seal,
decorate edge with tip of knife and attach fish shapes with a little
water to top of pie, brush with egg, sprinkle with sesame seeds,
bake 8-10min on baking sheet at centre shelf or until pie is bubbling
hot and pastry is golden brown.
7.
While pie is cooking, place extra vegetables in pan of hot salted
water, steam broccoli and green veg over the top, drain and mash
potatoes, keep warm.
8. Serve with a broccoli floret in each opening of pie crust, mashed
potato and greens, serve any remaining sauce separately.
The
above recipe was the one chosen by judges who tasted a variety of
ideas sent in by viewers in the region.
Recipe
from the Abbey Restaurant
The
winner had the chance to sample a dish prepared by a top chef in
Cornwall.
Jacqui
(along with members of Spotlight) were treated to Pan fried Turbot,
onion and orange confiture, thyme butter sauce prepared by Ben Tunnicliffe
of the Abbey Restaurant at Penzance.
Why
not try it for yourself! Here is the recipe:
Pan
fried Turbot, onion and orange confiture, thyme butter sauce recipe
Sauce
1pt
fish stock
quarter pint of double cream
2 oz butter
Teaspoon chopped thyme
Onion
and Orange Confiture
3
large onions peeled and finely sliced
1 oz sugar
1 large carrot peeled & cut into matchstick size pieces
1 orange zest removed & cut into fine strips then juiced
4floz white wine vinegar
Potatoes
cooked & mashed with salt, pepper and a little olive oil.
First
make the onion & orange confiture
Warm
the olive oil and add the onions, allow to cook slowly without any
colour until translucent.
At this stage increase the heat and add the sugar and allow to caramelise
slightly before adding the orange and carrot, cook for a few minutes,
again over a low heat.
Then
add vinegar and orange juice and cook until moist but not quite
all of the liquid has reduced.
Taste and season as required.
To
make the sauce reduce the fish stock by approx two thirds by fast
boiling. Add the cream and reduce a little further until a sauce
consistency.
Taste
as you go and season with a little salt and pepper. This can be
left now until assembling.
Next
heat a frying pan until hot. Add a little olive oil and a knob of
butter. Lighly flour and season fish. Fry for two or three minutes
on each side depending on the thickness of the fish.
Bring
the sauce to a simmer and stir in the butter and thyme.
Serve
fish with onion and orange confiture, mashed potato and thyme butter
sauce.
And
if you are still hungry!
Honey
Jelly with raspberries & clotted cream
(serves 6-8 people)
Jelly
300 ml medium dry white wine
225ml clear honey
seeds from one vanilla pod
Sheets of bronze leaf gelatine
500 grams of raspberries
Juice and zest from one orange
25ml Cointreau
40 grams caster sugar
Soak
gelatine in cold water. Gently bring the honey wine and vanilla
to a gentle simmer for two to three minutes. Remove from the heat
and take off any scrum from the top.
Squeeze
excess water from gelatine and dissolve in honey and wine. Allow
to cool slightly.
Pour
into bowls or glasses and refrigerate until setting slightly.
Drop
five or six raspberries into each bowl so that they are suspended
in the jelly. Liquidise 115 grams of raspberries with orange zest,
sugar and cointreau.
Marinade
remaining raspberries in the cointreau.
Serve
jelly with marinated raspberries and clotted cream!
Try
out more recipes from Cornwall
|
