Recipes | Cornish Food Box Company

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

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

Barbecued Cornish Mussels

17 May 2024

Barbecued Cornish Mussels

Serve this simple take on moules marinière fresh from the barbecue.

Partner with crusty bread to mop up the delicious sauce.

Adapted from a recipe on BBC Good Food

Serves 2

To make this recipe you will need:

Cornish Butter 50g, softened
2 x Garlic Cloves, finely sliced
2 x shallots, finely sliced
1kg Cornish Mussels
Small bunch of Cornish Pasley chopped
125ml White Wine
100ml Double Cream
Vicky's Rustic Baguette

And here’s how to do it…

Mix the butter and garlic with a big pinch of salt.
Heat the barbecue until the coals are ashy white.
Lay a sheet of tin foil about 60cm long on the kitchen counter, put another sheet of the same size on top, then add a third sheet about 30cm long across the middle of the other sheets to make a cross shape.
Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley.
Season, then fold the foil in at the sides to create an oval bowl shape.
Pour the wine into the foil bowl and then seal it by scrunching the foil together at the top.
Make sure that it’s well sealed so that the mussels can steam – use an extra sheet of foil to wrap the whole parcel if necessary.
Carefully place the parcel on the barbecue coals and cook for 10 mins.
Open the parcel and check the mussels have opened up.
Hot steam will billow out, so be careful.
Pour in the cream, cover (if your barbecue has a lid) and allow to cook for a few mins longer, so the smoky scents of the barbecue can get in.
Sprinkle with the remaining parsley and serve with warm crusty bread.

Posted in Recipes and Fish & Seafood Recipes

How to Cook Chicken

8 May 2024

The Ultimate Guide to Cooking a Whole Chicken

Cooking a whole chicken is not only a delicious way to bring the family together around the dinner table but also a versatile option that provides ample leftovers for subsequent meals. At The Cornish Food Box Company, we celebrate the tradition of home cooking using quality ingredients sourced from local producers. Our simple guide to cooking a whole chicken gives you the cooking times for different sized birds plus tips for the most succulent meat and alternatives to simply roasting your bird.

Roasting

Preheat the oven to 180°C (350°F).
Rub the chicken all over with olive oil, salt, pepper, and your choice of herbs or spices.
Place the chicken in a roasting pan and roast for approximately 20 minutes per 500g, plus an extra 20 minutes.
Allow the chicken to rest for 10-15 minutes before carving.

Approx. Cooking Times:

For a small chicken (1.5kg) - 1hr 20 mins

For a medium chicken (1.8kg) - 1hr 30 mins

For a large chicken (2.4kg) - 2 hrs

If you stuff the chicken cavity with stuffing mix, onion, lemon or other fillings you will need to increase the cooking time slightly.

You know your chicken is cooked when the juices run clear. Cut in to the meat between the breast and the top of the leg to check. If you are using a meat thermometer the meat should reach 70C and stay at that temperature for at least 2 minutes.

Grilling or Barbecuing

Prepare the grill or barbecue for indirect cooking over medium heat.
Season the chicken with olive oil, salt, pepper, and your favorite barbecue rub or marinade.
Place the chicken on the grill away from direct heat and close the lid.
Cook for 1.5 to 2 hours, turning occasionally, until the internal temperature reaches 75°C (165°F).

Slow Cooking

Place chopped onions, carrots, and celery in the bottom of the slow cooker.
Season the chicken with salt, pepper, and your choice of herbs or spices.
Place the chicken on top of the vegetables and add broth or water until the chicken is partially submerged.
Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and falling off the bone.

Poaching

In a large pot, combine water, onions, carrots, celery, garlic, and herbs such as thyme and parsley.
Bring the water to a simmer and add the whole chicken.
Cover and simmer gently for 1.5 to 2 hours, or until the chicken is cooked through and tender.
Remove the chicken from the pot and allow it to rest for a few minutes before carving.

3 Recipe Ideas To Use Your Whole Chicken

1. Roast Chicken: Classic Comfort Food with a Twist

Roasting a whole chicken is a time-honored tradition that never fails to impress. This recipe combines the classic roast chicken with Mexican or South American flavours. To achieve a golden, succulent roast chicken, preheat your oven to 180°C (350°F). Rub the chicken generously with olive oil, salt, pepper, and a Mexican or cajun spice mix ensuring it is rubbed well in to the skin all over the bird. Place the chicken in a roasting pan and roast for approximately 20 minutes per 500g, plus an extra 20 minutes. Allow the chicken to rest for 10-15 minutes before carving. For a crispy skin turn up the oven temperature to 220C for the last 15 minutes.

Recipe Idea: Serve roast chicken with roasted potatoes, homemade coleslaw and a crunchy salad for a feast the whole family will enjoy.

2. Chicken Soup: Nourishing and Wholesome

After enjoying a delicious roast chicken dinner, don't let the leftovers go to waste. Use the carcass to make a hearty chicken soup that's perfect for warming up on chilly evenings. Simply simmer the chicken carcass in a large pot of water with onions, carrots, celery, garlic, and herbs for a few hours to create a rich, flavorful broth. Add leftover chicken meat, chopped vegetables, and noodles or rice to make a satisfying soup.

Recipe Idea: Make a classic chicken noodle soup by adding cooked pasta, diced carrots, celery, and peas to the broth. Season with salt, pepper, and fresh parsley for a comforting meal that's perfect for lunch or dinner.

3. Chicken Curry: A Flavourful Twist

Transform leftover chicken into a vibrant and aromatic curry that's sure to please the whole family. Start by sautéing onions, garlic, ginger, and spices such as curry powder, cumin, and turmeric in a large saucepan. Add diced tomatoes, coconut milk, and cooked chicken pieces, then simmer until the flavours meld together. Serve the chicken curry with rice, naan bread, and chutney for a satisfying meal.

Recipe Idea: Try our family-friendly chicken tikka masala recipe by marinating chicken pieces in yogurt and spices before grilling or baking until tender. Serve with basmati rice and naan bread for a delicious Indian-inspired feast.

Posted in Recipes and Free Range Chicken Recipes