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Made in Porthleven

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


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


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


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


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


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:


Salty fingers

Sea astor


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


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


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


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.


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