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Seafood Recipe: Cornish King Crab BBQ

24 Jul 2024

Barbecued Cornish King Crab with Chilli Garlic Butter

Cornish king crab (also known as Spider Crab) is best cooked simply.

This recipe from Petersham Nurseries is perfect for summer barbecues and is really easy to make.

Serves 2

To make this recipe you will need:

1 whole spider crab

10g red chilli, finely chopped

10g garlic paste

1/4 bunch flat leaf parsley

50g butter

30g sea salt

20ml olive oil

1/2 large lemon, unwaxed

And here’s how to make it…

Clean the spider crab by thoroughly scrubbing the legs and body.

Cut along the top of the body to release the main shell of the crab. Reserve for stocks, soups or alternative dishes.

Remove the gills, sometimes know as dead man’s fingers, from the crab.

Cut the crab in half down the middle, this will leave 2 portions of crab ready for grilling.

Season the crab heavily with the salt and the olive oil.

In a pan gently cook the chilli and the garlic in the butter and then add the chopped parsley to finish.

Place the crab onto the grill and cook for 4 four minutes each side.

Place the crab onto a plate and pour the butter over the top. Serve with a wedge of lemon.

Serve as part of a mixed barbecue platter or enjoy with a crisp glass of white wine, fresh green salad and crusty bread.

Recipe from Petersham Nurseries via Homes & Gardens Magazine

Posted in Recipes and Fish & Seafood Recipes

Recipes From The Sea: Cornish King Crab Sandwiches

22 Jul 2024

King Crab Sandwich Recipe

King Crab (or spider crab) is a prized delicacy in Spain & France. Caught in abundance around the Cornish coast this highly sustainable seafood is caught in pots. It's sweet delicate meat is perfect for a whole range of crab dishes including this simple crab sandwich which takes just 5 minutes to make.

In season from March to September.

This recipe makes 2 servings.

You will need:

120g fresh Cornish spider crab meat
3 tablespoons mayonnaise
1 tablespoon sweet chilli sauce
Pinch of Cornish sea salt
Pinch of pepper
4 slices of chunky wholegrain bread

How to make:

Add 1 tablespoon of mayonnaise, 1 tablespoon of sweet chilli sauce, and a pinch of black pepper and salt to the fresh spider crab meat and mix together.
Stir in 2 more tablespoons of mayonnaise (or to the consistency you prefer).
Butter your slices of chunky bread, spoon on the crab mix, and sandwich with another slice of bread on top.
Serve with a little side salad and crisps for the perfect lunchtime snack.

Posted in Fish & Seafood Recipes

Veg Box Recipes: Fennel, Courgette & Goats Cheese Warm Salad with optional bacon

16 Jul 2024

Fennel, courgette and goats cheese warm salad

Warm Salad of Griddled Courgettes, Fennel, Goat’s Cheese and (optional) Bacon
This attractive summer salad recipe is ready in under half an hour.

To make this recipe you will need:

3 large courgettes, sliced into long strips (or use a vegetable peeler);
2 tbsp olive oil
1 tbsp fennel seeds
150g streaky bacon, chopped (if using)
1 large fennel bulb, finely sliced
200g soft goat’s cheese, crumbled
Juice of ½ lemon
3 tbsp extra-virgin olive oil

And here’s how to do it…

1. Toss the courgettes in a bowl with the olive oil and fennel seeds and leave for 10 minutes. Heat a griddle pan and cook the courgettes for a few minutes each side until tender.
2. Meanwhile, in a frying pan, dry-fry the bacon until crispy, then drain on kitchen paper. Place the fennel in a large bowl and mix with the warm courgettes, bacon and goat’s cheese.
3. Mix the lemon juice with the extra-virgin olive oil, season and drizzle over the salad. Serve the salad with crusty fresh bread.

Delicious Magazine, June 2009

Posted in Vegetable Recipes

Veg Box Recipes: Italian Style Garlicky Greens

16 Jul 2024

Italian Style Greens

(Ricetta tipica per verdure verdi)

COOKED IN FRAGRANT GARLICKY OIL

“You can make these simple Italian greens with cabbage, chard or even good-old salad leaves ” Jamie Oliver

To make this recipe you will need:

6 big handfuls of mixed greens, leaves and herbs
2 large cloves of garlic, peeled and sliced
Juice of 1 lemon
Extra virgin oilve oil
Sea salt
Ground black pepper

This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.

TO MAKE:

1. Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good lugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of colour, throw in your salad leaves then the cabbage and Swiss chard.

2. Cook on a medium heat for about 4 to 5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil and enough lemon juice to give it a little kick.

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Posted in Recipes and Vegetable Recipes

Cornish Fish Dishes: Crispy Cod Tacos with Spicy Salsa

5 Jul 2024

Crispy Cornish Cod Tacos with Salsa

A fresh and spicy dish perfect for family dinners or lunch with friends.

This dish combines sustainable Cornish cod alonside bold and spicy Mexican flavours.

To make this recipe you will need:

For the Fish Batter:

140g plain flour, plus extra for dusting
1½ tsp baking powder
1 large free-range egg
1 tsp fine garlic salt
Pinch of dried oregano
1 tsp American or Dijon mustard
300g sustainable cod fillet, cut into 2cm strips
1 litre vegetable oil for deep frying

For Serving:

15 small corn tortillas
Crispy lettuce, finely shredded
Lime wedges

For the Pickled Red Onion:

1 tbsp fine sea salt
1 medium red onion, cut into thin strips
Juice of 1 lime
Pinch of dried oregano
1 scotch bonnet chilli, finely chopped

For the Salsa:

3 medium ripe tomatoes, finely chopped
1 small onion, finely chopped
3 tbsp chopped fresh coriander
Juice of 1 lime

For the Mayonnaise Sauce:

3 tbsp soured cream
3 tbsp good quality mayonnaise
Black pepper, to taste

And here’s how to do it…

1: Prepare the Pickled Red Onion:

Mix the sea salt with the red onion in a small non-metallic bowl. Set aside for 10 minutes.
Rinse the onion, drain, then toss with lime juice, dried oregano, chopped scotch bonnet chilli, and a pinch of salt. Set aside.

2: Make the Salsa:

In a non-metallic bowl, mix the finely chopped tomatoes, onion, fresh coriander, lime juice, and a pinch of salt. Set aside.

3: Prepare the Mayonnaise Sauce:

In a bowl, combine the soured cream and mayonnaise. Add black pepper to taste. Set aside.

4: Prepare the Batter:

In a large mixing bowl, combine the flour, baking powder, egg, garlic salt, dried oregano, mustard, and a grinding of black pepper.
Gradually whisk in 175ml of water until the batter reaches the consistency of double cream. Add more water if needed.

5:Prepare the Fish:

Dry the cod fillet strips on kitchen paper, then lightly dust with flour to help the batter stick.
Drop each floured fish strip into the batter and coat well.

6: Fry the Fish:

Pour the vegetable oil into a deep heavy-based pan to a depth of about 10cm. Heat the oil to 180°C on a thermometer (or until a cube of bread browns in 20 seconds).
Deep-fry the fish in batches for 3 minutes on each side until golden brown, then drain on the prepared baking trays. Repeat until all the fish is fried.

7: Assemble the Tacos:

Warm the corn tortillas.
Spread each tortilla with the mayonnaise sauce, then add 1-2 pieces of fried fish.
Top with shredded lettuce, salsa, and some pickled red onion.

Serve with lime wedges and enjoy with a cold beer.

ENJOY XX

Posted in Recipes and Fish & Seafood Recipes

Simple Fish Suppers: Mediterranean Cornish Cod & New Potato Traybake

5 Jul 2024

A one dish simple recipe which is easy to make and the whole family will enjoy.

Perfect for weekday dinners.

To make this recipe you will need:

Ingredients:

Glug of olive oil
500g Cornish new potatoes, halved or quartered depending on size
1 red onion, chopped
2 x 400g tins of chopped tomatoes
50g pitted Kalamata olives
Small bunch of fresh oregano, chopped
1 tbsp tomato purée
1 tsp sugar
100ml red wine
4 x 150g sustainable Cornish cod fillets (or Cornish hake)
Handful of fresh basil leaves, sliced

And here’s how to do it…

Heat the oven to 200°C/180°C fan/gas mark 6.
Place a lipped roasting tray with a glug of olive oil in the oven for 5 minutes to heat up.

1: Roast the Potatoes:

Toss the halved new potatoes in the hot oil in the roasting tray.
Season well with salt and pepper.
Roast in the oven for 25-30 minutes until the potatoes are tender and crisp.
Prepare the Tomato Sauce:

2: While the potatoes are roasting, heat another glug of olive oil in a large saucepan over medium heat.
Add the chopped red onion and fry for 3-4 minutes until softened.
Add the chopped tomatoes, pitted olives, chopped oregano, tomato purée, sugar or agave nectar, and red wine.
Bring the mixture to the boil, then reduce the heat and simmer for 10 minutes until slightly thickened.

3: Combine and Bake:

Remove the roasting tray with the potatoes from the oven and give them a toss to loosen.
Pour the tomato sauce over the roasted potatoes.
Nestle the cod (or hake) fillets on top of the sauce and potatoes.
Drizzle the fish with olive oil and season with salt and pepper.
Roast in the oven for 8-10 minutes or until the fish flakes easily with a fork.

4: To serve scatter the sliced basil leaves over the baked fish and potatoes.

This is a complete dish on it's own but you could also add alongside a green salad and some crusty bread.

ENJOY XX

Posted in Recipes and Fish & Seafood Recipes

Top 10 Must Try Cornish Food & Drink

18 Jun 2024

1. Cornish Pasty

No visit to Cornwall is complete without tasting its iconic pasty. Originating from the mining era, the story goes that these portable lunches were crafted by housewives for their miner husbands and children. The traditional pasty is filled with potato, swede, onion, and beef, wrapped in a D-shaped pastry. Miners would hold the thick crust while eating, discarding it after to avoid contamination from their tin or copper-dusted fingers.

According to the Cornish Pasty Association, these recipes have been cherished and passed down through generations. Today, only pasties made in Cornwall can be called "Cornish pasties," ensuring authenticity. Modern variations include meat, vegetarian, and vegan options.

Our ones come from Ann’s Pasties from The Lizard. Ann has now been joined by her son Fergus – a champion gig rower. Their pasties have a lovely flaky pastry and are packed full of local meat and veg. They produce a classic traditional steak, as well as a delicious cheese pasty, and wholemeal vegan. The Working Boat blog, recommends Ann’s for their pastry.

Other ones we would recommend include Philp’s Bakery from Hayle, Gear Farm for delicious organic pasties and plenty of filing, or St Agnes Bakery for their gluten free options.

cornish pasty

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2. Fresh Fish & Seafood

Cornwall, surrounded by the clear waters of the Atlantic, is a paradise for fish & seafood lovers. From traditional fish and chips to gourmet dishes like crab, lobster, and mussels, there's plenty to savour.

Lucy from Cornwall Food & Farming notes: “There are countless places to eat in Cornwall, all a stone's throw from the sea, meaning you’re always getting fresh fish and seafood on the menu. Mackerel Sky is a great place for lunch - it’s just a stone’s throw from Newlyn Harbour, one of the UK’s biggest fishing ports. Try some Newlyn Crab – it’s the best crab meat you’ll ever have.”

If you want to get a taste of Cornwall at home, then you can order fresh fish and seafood to be delivered to you at home. Fresh fish including monkfish perfect for barbecues, hake steaks, and delicate flat fish are readily available and of course Cornwall’s famous crabs and lobsters caught in pots along the rock coast by the small fishing boats.

If you want to get a regular supply of seasonal fresh fish then a Seasonal Fish Box is a great way to go. You get the freshest fish being landed in Cornish harbours delivered to your door – and experience the best in fresh fish and seafood at home.

3. A Full Cornish Breakfast

Treat yourself to a hearty Cornish breakfast or brunch. The traditional hogs pudding replaces black pudding in a Cornish fry-up. Hogs pudding is a white sausage made using pork, breadcrumbs, and herbs, served sliced and fried. Paired with the finest eggs from properly free range hens, delicious sourdough, rare breed sausages and flaky pastries, a Cornish breakfast is a delight not to be missed!

hogs pudding

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4. Stargazy Pie & Cornish Sardines

This unique pie, filled with white sauce, eggs, potato, and pilchards, features the heads of pilchards poking through the pastry. Originating from Mousehole, it commemorates fisherman Tom Bowcock, who braved a storm to provide food for the village and save them from starvation. Stargazy Pie is still enjoyed as a festive dish in Mousehole on Tom Bowcock’s Eve celebrated on 23^rd December. Cornish pilchards.

Pilchard have long been a mainstay of the Cornish fishing community. Huge shoals of them would be sighted and The “Huer” would cry out to alert the fishing boats. A seine net would be set around the shoal and drawn to the coast where the whole community would get involved packing the pilchards tightly in barrels with salt to preserve them. Today pilchards are more often referred to as Cornish Sardines. Wonderful on the barbecue and then simply serviced with a squeeze of lemon and twist of black pepper.

stargazy pie

5. Cornish Cheese

Cheese lovers will adore Cornish Yarg, a cheese wrapped in nettles handpicked from Cornish hedgerows. This gives the cheese a unique flavour while removing the nettle sting. Yarg is made from a 300-year-old recipe discovered in an attic. Distinctive nettle-wrapped Yarg was first produced in the 1980s when Bodmin Moor farmer Alan Gray found a 17th-century recipe in his attic and named it after himself (spell it backwards!). It now comes in original Cornish and Wild Garlic varieties. Cornish Yarg is a semi-hard, cow's milk cheese known for its unique appearance. When wrapped in nettles they impart a slightly earthy, mushroom-like flavor and a striking green and white rind. The interior of Cornish Yarg is creamy and mild, with a slightly crumbly texture and a gentle tang.

Cornish Blue won World Champion Cheese in 2010. This mild creamy blue is a welcome surprise for those who find stilton too harsh. This cheese pairs perfectly with tomato chutney and a hunk of sourdough bread.

There are over 60 different cheeses made in Cornwall. From soft goats’ cheeses, to rind washed farmhouse cheeses and continental style cheese such as gouda. This means there is a cheese made in Cornwall for every occasion.

nettle wrapped cheese

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6. Cornish Traditional Cakes - Saffron Cake & Hevva Cake

Saffron cake, rich and bright yellow from saffron, are a sweet treat iconic to Cornwall. Enjoy sliced plain or with butter. It can be eaten fresh or lightly toasted slathered with butter.

Hevva Cake, a traditional Cornish fruit cake, is made with self-raising flour, butter, mixed dried fruit, sugar, and milk. Hevva cake is finished with a criss-cross pattern representing fishing nets. It is a delicious tea-time treat made with currants and spices.

saffron buns

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7. Cornish Cream Tea

A Cornish cream tea is a delightful, sweet treat. The main difference between Devon and Cornish cream tea is the order of jam and clotted cream. In Cornwall, jam is spread first, followed by clotted cream. We recommend Boddington’s strawberry jam, a rich fruit ladened jam which pairs perfectly with the thick clotted cream dolloped on top. For a twist why not try Thunder & Lightening? This pairs golden syrup or honey with clotted cream spread on to scones of Cornish splits.

Cornish cream tea

8. Cornish Grown Wines

Cornwall’s warm mild climate and sloping south facing lands means it has developed a burgeoning wine growing industry. Pioneers of the Cornish wine industry, Camel Valley Vineyard produce the highly regarded Camel Valley Brut which is served at Royal weddings, in Michelin starred restaurants, and in BA First Class amongst other prestigious places.

There is now a fine selection of red, rose and white wines produced on vineyards across the County. Cornish winemakers have won awards at both National and International Wine Awards. Polgoon’s Pinot Noir Rose pairs perfectly with Cornish seafood and their Rondo Red is delicious with a Cornish cheeseboard.

Camel Valley Vineyard

9. Cornish Ice Cream

Cornwall is home to some of the best ice cream in the UK, thanks to its many dairy farms and fantastic grass. The smooth, creamy texture is achieved using local clotted cream. Cornish dairy is excellent due to our mild climate where the grass grows nearly all year round! The milk produced has a much higher fat content than elsewhere meaning our cream is richer.

There are several dairy companies producing their own ice cream. Callestick and Roskillys are both long established ice cream makers milking their own herds.

Callestick Farm ice cream

10. Cornish Cider & Spirits

Cornwall is home to many cider makers from tiny operations pressing their home-grown apples to well established businesses enjoyed across the country such as Healey’s Rattler.

One of our favourites is the very special Fowey Valley Vintage Cider which is made in the champagne style. This bubbly cider is perfect served in place of prosecco on a hot summers afternoon.

The gin industry has really taken off in recent years with a wide range of artisinal makers in the County. From the well know Tarquin's to smaller artisan makers such as Loveday there are gins made with a range of botanicals giving distinctive flavours of the seashore.

Why Cornwall is a Foodie's Paradise

Cornwall is a dream destination for foodies, with its thriving market of local food producers, farm shops, and food fairs. There are wonderful restaurants and bistros in almost every town and village showcasing local food cooked by highly regarded chefs, often boasting unique views and stunning locations. Cornish food can be enjoyed wherever you are in the UK with fast deliveries from the County to your door. Many producers offer a mail order service but a great way to buy products from a variety of Co9rnish producers is to put your own box together from The Cornish Food Box Company. From the freshest fish and seafood to the finest wines, cheeses, and regional delicacies.

Posted in Cornish Guide and Produce & Products

Cornish Cheese - Our guide to Cornwalls' finest cheese & cheesemakers

29 May 2024

Choosing & pairing your Cornish cheese.

Cornwall is renown for making fabulous cheese many of which have won prestigous awards, including two World Champions! There are now over 60 different types of cheese produced in the country and includes a wide range of types from extra mature gouda to fresh goats cheese. Our guide to choosing your Cornish cheese gives you in depth information about a whole selection of Cornish cheeses.

Cheese-making dates back several millennia, possibly as a means of creating a longer-lasting product from milk - not only from cows but also goats, sheep and even buffalo. The base liquid is curdled, separated, and pressed; the flavour and texture can be influenced by many factors: age, temperature, environment and added seasonings.

As a whole food cheese is a great source of calcium, essential healthy fats and protein. The best cheese to eat is made from grass-fed dairy as it contains much higher levels of omega-6, omega-3 fatty acids and the healthy fats which are great for preventing obesity, heart disease and reducing inflammation. Grass-fed dairy is also far better for the environment and animal welfare.

cows grazing on cliff top

Cornish cheese is so highly regarded because of the quality of the grazing. Cornwall has an especially temperate climate which extends the grass growing season. The abundance of grass means that cows produce milk with the highest percentage butterfat content in England and Wales (an average 4.33% compared with 4.1%). A high level of carotene is also found in the grass which contributions to its rich buttery colour. Added to this is the diverse range of grasses and herbs that many of the herd graze on - all contributing to the rich creamy milk that goes in to making the cheeses.

We’ve picked out some of our favourite cheeses to tell your more about. These cheeses all come from fantastic artisan producers, so you know you'll be getting the highest quality produce.

Whalesborough Cheese - farmhouse style cheeses including Miss Muffet, Cornish Smuggler, & Keltic Gold

Whalesborough Cheese is based in Marhamchurch near Bude, Sue Proudfoot and her family have been winning awards for their small-batch cheeses for almost a quarter-century. Best-sellers include traditional Cornish farmhouse cheese Trelawny and Miss Muffet, a continental-style washed curd cheese with a nutty, creamy flavour – both boast a pink/grey natural mould rind, unique to the Whalesborough maturing room. You will smell Keltic Gold coming – this washed rind cheese is dipped thrice weekly in local cider for a full, sweet flavour, and is so pungent it has its own maturing room. All three have been showered with praise, from the Great Taste Awards to the Nantwich International Cheese Show.

cheeses curing

The Cornish Cheese Company - Home of the creamy moreish World Champion Cornish blue

The first blue cheese to be made in Cornwall, this award-winner was created as a new revenue stream for Phillip and Carol Stansfield, who had identified a gap in the market for a British-made blue cheese milder than the existing corkers on the market. Their hunch was correct: Cornish Blue was named World Champion Cheese, 2010. Cornish Blue is a creamy, blue-veined cheese made from cow's milk. It is similar in style to classic European blues but with a distinct Cornish character. This cheese is rich, buttery, and has a well-balanced blue flavor that is both creamy and tangy. The Liskeard dairy now produces a goat’s milk alternative (Cornish Nanny) and recently branched out into Brie.

cornish blue cheese

Cornish Gouda Co - authentic Cornish made goudas

Cornish Gouda is an authentic Dutch cheese, made in Lanreath. You read that right - the Spierings family moved from the Netherlands to Cornwall in 1998 and started a small dairy farm, but almost shut up shop in 2012 due to poor milk prices. Youngest son Giel pledged to make the farm viable by diversifying into cheese production, using traditional Gouda techniques. Now parents Joost and Annemarie farm, Giel makes the cheese and brother Jan manages the crops to feed their pedigree herd. Choose from semi-mature, mature and extra-mature varieties, as well as flavourings including fenugreek. Cornish Gouda is smooth, buttery, and slightly sweet, with a nutty flavour.

cornish gouda round

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Lynher Dairies - famous producers of yarg and kern cheeses

This small dairy in Ponsanooth has some cheeses of impressive pedigree in its stable. Distinctive nettle-wrapped Yarg was first produced in the 1980s when Bodmin Moor farmer Alan Gray found a 17th-century recipe in his attic and named it after himself (spell it backwards!). It now comes in original Cornish and Wild Garlic varieties. Cornish Yarg is a semi-hard, cow's milk cheese known for its unique appearance. When wrapped in nettles they impart a slightly earthy, mushroom-like flavor and a striking green and white rind. The interior of Cornish Yarg is creamy and mild, with a slightly crumbly texture and a gentle tang.

nettle wrapped cheese

Kern, meanwhile, means “round” in Kernewek (Cornish); this mature farmhouse cheese achieved global superstar status when it won Supreme Champion at the World Cheese Awards in 2017. Cornish Kern is a hard cheese made using raw cow's milk. It is carefully matured for a minimum of 16 months to develop its intense flavor. This cheese is robust and complex, with a nutty and caramelized undertone, making it a delightful choice for cheese connoisseurs.All are handmade by Catherine Mead and her team, using creamy Ayrshire milk.

kern cheese

Curds & Croust - rinded soft cheeses perfect for any plate

Curds & Croust Martin Gaylard in East Taphouse has been making soft cheeses since he was in short trousers, and knows from experience that the secret lies in using the best ingredients to produce a really good curd. He takes inspiration from across the Channel: Miss Wenna is a mellow Cornish Brie, Boy Laity a rich, bold Camembert. We also stock Nanny Florrie, a decadent, sweet and nutty soft goat’s cheese. As for the name: Curd is self-explanatory, but did you know Croust is a Cornish term for a simple tasty snack mid-morning or afternoon?

miss wenna cheese

Cheese Gift Hampers - the perfect cheesy gift to send

Our foodie gift hampers are the perfect present to send for those hard to buy for people. If they are a real cheese lover, our Cheese Hampers will go down a treat. They are the perfect gift to send for Christmas, birthdays, or for any celebration.

The Cornish Cheese Board Hamper is a great gift to send that will definitely be appreciated by the recipient. Containing 5 Cornish cheeses plus all the crackers and chutneys needed, it is the ideal present for birthdays, to say Thank You, and a great gift to send to dad for Fathers Day.

If you are looking to send a present to share then our Cheese & Charcuterie Hamper makes a delicious and luxurious gift. Combining artisan cheeses with the finest cured meats and all the accompaniments you’ll need, this hamper for foodies is fantastic value.

All our hampers include free UK delivery and handwritten greetings cards.

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Posted in Produce & Products

Grilled Cornish Mackerel with Cornish Crab & Chive Potato Salad

27 May 2024

Grilled Cornish Mackerel & King Crab, and Chive Potato Salad

This is a lovely light lunch or starter using one of our favourite fish.

Really simple to put together, use the absolute freshest mackerel and crab to ensure a real impact of flavour.

Serves 4 as a starter.

This is a recipe on the Good Cornwall Seafood Guide from the amazing Scarlet Hotel in Mawgan Porth.

To make this recipe you will need:

And here’s how to do it…

Mix the brown and white crab meat together well, but try not to break down the crab meat too much.
Add a squeeze of lemon juice and some salt and pepper.
Taste, add more seasoning if needed and keep in the fridge until needed.
Peel the new potatoes and cut into ½ cm dice.
Cook them in a pan of boiling water for 6 to 7 minutes until tender.
Cool down under running water.
If this is too fiddley for you you can cook the potatoes as they are and cut them up when they are cooked and keep the skins on.
This will not deteriorate the flavour of the dish.
When the potatoes are cool, mix in the mayonnaise and chives, season and taste.
Pre heat a grill to its highest setting.
Lay the mackerel fillets on a tray, pour a little virgin olive oil over each one, season with Cornish sea salt and grill the fillets skin side up for just a couple of minutes.
You will be surprised at how quickly it cooks, and it is important not to over cook it. Don’t worry if the skin starts to colour and blister, we believe this only improves the flavour.
To serve place a spoonful of potato salad on a plate next to a generous portion of crab, place the mackerel on top, and finish with a few very finely sliced radishes and some of you favourite salad leaves.

Posted in Recipes and Fish & Seafood Recipes

Cornish Whole Lobster

24 May 2024

Cornish lobsters are mainly caught in rocky areas and on the edges of rocky reefs around the Cornish coast. They are traditionally caught in pots which are set out in lines on the seabed and then hauled in by small boats from harbours dotted along the coast. Traditional inkwell pots were originally constructed from willow withy’s but nowadays pots are constructed from steel and nylon net with plastic fittings. All are baited traps that allow crabs in but prevent them from easily escaping. Pots are dropped down to the seabed and are left for several hours or days before being retrieved. Any undersized crustaceans can be returned unharmed and in Cornwall there is little impact on the seabed on which the pots are deployed.

Conservation efforts mean stocks of lobsters are healthy and it has a sustainability rating by the Cornwall Good Seafood Guide of 3 due to the good stock management, low impact fishing method and ongoing conservation efforts of the Cornish fishing community.

How to Prepare a Cooked Lobster: A Step-by-Step Guide

Preparing a cooked lobster can seem intimidating, but with a few simple steps, you can enjoy this delicious seafood delicacy at home. Follow our guide to make the process easy and enjoyable.

Ingredients and Tools You'll Need:
Fresh cooked lobster
Sharp chef’s knife or kitchen shears
Cutting board
Kitchen towel
Small bowl (for the lobster meat)
Nutcracker or lobster crackers
Seafood forks or picks

Step-by-Step Instructions:

Firstly, prepare your work area. Lay out a large cutting board on a stable surface.
Have a sharp knife or kitchen shears ready, along with a kitchen towel to keep the lobster steady.
Place a small bowl nearby to collect the lobster meat.

!: Remove the Claws:

Hold the lobster securely with the kitchen towel.
Twist off the claws at the point where they join the body. This might require a bit of force.

2: Crack Open the Claws:

Use a nutcracker or lobster crackers to gently crack the shell of each claw and knuckle.
Carefully extract the meat using seafood forks or picks, and place it in the bowl.

3: Separate the Tail:

With the lobster on its back, hold the body with one hand and the tail with the other.
Twist and pull the tail away from the body until it detaches.

4: Extract Tail Meat:

Press down on the sides of the tail to crack the shell.
Split the shell open with your hands or kitchen shears.
Pull out the tail meat in one piece and remove the dark vein that runs down the center.

5: Remove and Clean the Legs:

Break off the smaller legs from the body.
You can extract the meat by rolling a rolling pin over the legs to push the meat out.

6: Serve and Enjoy:

Arrange the lobster meat on a serving platter.
Pair with melted butter, lemon wedges, and your favorite side dishes for a delightful meal.
Preparing a cooked lobster is easier than it looks. By following these steps, you'll be able to enjoy a luxurious seafood dish that's perfect for special occasions or a gourmet treat at home. Bon appétit!

Looking for great recipes for Cornish lobster?

Lobster Recipes

Posted in Produce & Products and Fish & Seafood Recipes