Recipes from Jude Kereama, owner and Head Chef of Porthleven’s Kota and Kota Kai.
Words by Dan Warden
Above | Rebecca Hawkey
Crab Ravioli, Tom Sam Marinated Heritage Tomatoes, with Tomato, Ginger and Lemongrass Consommé
Serves 4
Ingredients
For the squid ink pasta dough:
125g pasta flour
1 whole large free-range egg
14g squid ink
½ teaspoon salt
For the ravioli filling:
75g lemon sole fillet
½tsp salt
Pinch of white pepper
150ml double cream
50g picked white crab meat
25g brown crab meat
Consommé:
1.8kg ripe cherry tomatoes
1 red pepper diced
1 celery stalk diced
1 banana shallot diced
1 fennel bulb diced
1 clove garlic
4 sticks lemongrass
10g Thai basil leaves
10g green basil leaves
1tbsp raw sugar
6 drops tabasco
6 drops Worcestershire sauce
1 pinch of celery salt
1 pinch cayenne pepper
2tbsp white soy sauce
100ml Lycopins tomato ponzu
Seasoning
Tomato Salad:
30 heritage cherry tomatoes mix of red and orange blowtorched and peeled
For the dressing:
30ml fish sauce
60ml Japanese rice vinegar
90ml Lycopins tomato ponzu
1tsp sugar
1 bird’s eye chilli chopped
½ thumb ginger grated fine
50ml Tomoe Hidaka Kelp Concentrate
For the shallot crisps:
3 banana shallots (sliced into rounds on a mandolin)
Seasoned flour
For the garnish:
Micro Thai green basil
Micro red basil
Baby blue nasturtium leaves
Nasturtium flowers
Crispy deep-fried basil leaves and Thai basil leaves
Crispy shallots
Pickled shallots
Basil oil
Method
For the crab ravioli:
Mix the egg, squid ink, and salt in a Robot Coupe to combine. Add the flour and mix until it resembles a breadcrumb texture. Remove the dough to a floured worktop and knead until smooth, approximately 8 minutes. Cover with clingfilm and rest in a fridge for at least 30 minutes. Chill the Robot Coupe bowl down in a fridge, take out and add the lemon sole and salt and blend quickly till smooth, drizzle in the cream until it’s all incorporated and then pass through a sieve. Season with the pepper and fold in the white and brown crab meat, place in a piping bag and chill. Roll out the pasta dough in a pasta machine, folding over and putting it back through while bringing the thickness setting down to number 2. Cut the pasta sheet in two and on one side pipe 4 mounds of fish mousse on to it leaving room between each mound. Brush the other side of the pasta sheet with water and place on top of the other sheet and seal all around the mousse mounds, pushing out any excess air. Cut out with a round cutter. Cook the raviolis in a pot of salted simmering water until it floats, refresh in ice water and then wait to reheat when needed.
For the consommé:
Mix all ingredients together and blend in Vita-Prep mixer. Pass through a chinois with muslin cloth making sure not to squeeze the cloth so only pure clear liquid comes out.
For the tomato salad:
Add the dressing ingredients together and marinate the tomatoes. Dredge the shallots in the flour and deep fry on 160°C until crisp.
To assemble:
Place marinated tomatoes as a base. Warm the ravioli and a pot of hot water and place on top of the tomatoes. Pour the consommé around and then garnish.
Above | Rebecca Hawkey
Pan Fried Hake and Kataifi-wrapped Monkfish Scampi with Lobster Bisque, Cauliflower and Sea Vegetables
Serves 4
Ingredients:
For the cauliflower puree:
1 banana shallot
1 clove garlic
25g butter
25ml rapeseed oil
250g cauliflower florets
250g chicken stock
50ml double cream
2tbsp white miso paste
Salt and pepper
For the lobster bisque:
1 carrot diced
½ white onion diced
1 celery diced
1 fennel bulb diced
300ml sake
200ml Ninben Shiro Dashi
50ml Tomoe Hidaka Kelp stock concentrate
1l lobster stock
1l Truefoods Fish Stock
¼g saffron threads
4tbsp red miso paste
1tsp gochujang chilli paste
2 yuzu zested
50ml Tosa yuzu juice
100g chilled butter finely diced
For the saffron mayonnaise:
½g saffron threads crushed
50ml warm water
1 cup Kewpie mayonnaise
For the sea vegetables:
Samphire
Salty fingers
Sea astor
Wakame
For the hake and kataifi-wrapped monkfish:
Hake fillet (80g per portion)
Monkish scampi tail
Kataifi pastry
Egg wash
Seasoned flour
For the garnish:
Seaweed powder
Coriander micro cress
Method
For the cauliflower puree:
Sweat shallot and garlic in rapeseed oil and butter until translucent and then add cauliflowers florets and cook till completely caramelised. Add stock and reduce till there is no liquid left and then add half of the cream. Blend in Vita-Prep mixer and season. Pass and add more cream if needed. Keep warm.
For the lobster bisque:
Fry of all the vegetables until caramelised and deglaze with the sake. When the sake is completely reduced add the lobster stock, saffron, and fish stock. Reduce by half on a high heat. Season with red miso paste, gochujang paste and yuzu. Whisk in the butter and finish with a grate of yuzu.
For the saffron mayonnaise:
Reconstitute saffron threads in the warm water. Reduce liquid until the threads have let out all their colour and cool down. Stir into mayonnaise and spoon into a piping bag.
For the sea vegetables:
Blanch in plain water and mix with a little butter to glaze.
For the hake and kataifi-wrapped monkfish:
Trim the monkfish tail and then cut in half. Roll in seasoned flour, then the egg wash. Lay out some kataifi pastry and wrap the monkfish to cover. Deep fry till crispy golden brown. Panfry the hake fillets.
To assemble:
Spoon a little cauliflower puree in the middle of a bowl. Add some sea vegetables. Next place the monkfish and hake fillet beside each other. Add a blob of saffron mayonnaise in the middle and garnish. Serve the lobster bisque in sauce jugs for people to pour around their own bowls.
Above | Rebecca Hawkey
Strawberry, Meringues, Shisho Cress, White Chocolate Mousse & Yuzu
Serves 4
Ingredients:
For the yuzu gel:
½ cup water
½ cup sugar
1 cup yuzu juice
6g agar agar
For the strawberry sorbet and strawberry sauce:
10g glucose syrup
350g sugar
275g water
500g strawberry Boiron puree
Lemon juice to taste
For the meringues:
100g caster sugar
100g egg whites
100g icing sugar sifted
For the strawberry gel:
250g strawberries, washed and hulled
100ml water
1g agar agar
1½ gelatine leaves, soaked in cold water
For the white chocolate mousse:
150g melted white chocolate cooled
8 egg whites
Pinch of salt
50g caster sugar
200ml double cream
For the dacquoise:
150g almond flour
15g cornflour
100g egg whites
100g caster sugar
Pinch of salt
For the garnish:
16 strawberries hulled and diced
Red shiso cress
Green shiso leaves chopped
Method
For the yuzu gel:
Add sugar, water, and agar agar into a pan and bring to a boil for 2 minutes. Add in yuzu juice. Let set and put into a mixer and blend until smooth. Put into a piping bag until needed.
For the strawberry sorbet and strawberry sauce:
Bring the glucose syrup, water, and sugar to a boil. Add the strawberry purée and then chill. Pop in an ice cream machine and churn. Keep some of the syrup in a squeezie bottle for the strawberry sauce.
For the meringues:
Whisk whites till stiff then gradually add all the caster sugar, then the icing sugar. Spread half of the mix onto baking sheets and bake at 120°C. The other ½ mix can be put in piping bags. Pipe small domes of meringue and bake at 120°C for 2 hours and then into the dehydrator to crisp up overnight.
For the strawberry gel:
Make a purée by simply blending the strawberries until smooth and passing through a fine strainer. Combine the purée, water and agar agar in a pan and bring to the boil. Allow to cool slightly before adding the soaked gelatine. Keep at room temperature until ready to serve.
For the white chocolate mousse:
Whisk 4 egg whites and salt into stiff peaks. Sprinkle and whisk in the caster sugar. Whisk double cream to soft peaks and fold into the white chocolate. Fold in the 4 remaining egg whites gently to keep the mousse aerated and light. Pop in a piping bag and refrigerate for at least 1 hour.
For the dacquoise:
Make the meringue by pouring egg whites into a bowl and mixing until frothy. Turn to high speed and slowly add sugar until shiny and glossy. Combine the almond flour and cornflour and fold into the meringue. Spread thinly onto a baking sheet and cook at 150°C for 10-12 minutes until golden. Use a small round cutter to cut out discs. Leave to cool in the oven switched off until crisp.
To assemble:
Marinate hulled and diced strawberries with the strawberry sauce and chopped shiso leaves. Place a dacquoise disc on top of a little strawberry sauce. Pipe a circle of white chocolate mousse on top and press down with a spoon to form a well. Add chopped strawberries. Pipe 3 big dots of strawberry gel and 3 dots of yuzu gel around the discs. Add a quenelle of strawberry sorbet on top. Garnish with meringue shards and red shiso cress.