Author: Cornish Rambler

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Cornish Bouillabaisse

My Cornish Bouillabaisse is a twist on the French classic dish, created using the local catch of day. Experiment with what’s available at your local market or fishmonger. Instead of mussels and gurnard, consider using clams, cockles, and bream maybe? The choice is yours…

Ingredients

  • 2 pounds mixed fish fillets (such as snapper, sea bass, gurnard), cut into chunks
  • 1/2 pound mussels, scrubbed & de-bearded
  • 1/2 pound shrimp, peeled and de-veined
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 fennel bulb, thinly sliced
  • 1 red bell pepper, diced
  • 1 cup dry white wine
  • 1 can (14 ounces) diced tomatoes
  • 4 cups fish or seafood stock
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Pinch of saffron threads
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Crusty bread, for serving
Cornish Bouillabaisse

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, fennel, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened.
  2. Add the white wine and simmer for a few minutes until it has reduced slightly.
  3. Add the diced tomatoes, fish or seafood stock, bay leaf, thyme, oregano, paprika, and saffron. Stir well to combine. Season with salt and pepper to taste.
  4. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld together.
  5. Add the fish fillets to the pot and gently stir to combine. Simmer for about 5 minutes until the fish is almost cooked through.
  6. Add the mussels, clams, and shrimp to the pot. Cover and cook for an additional 5 minutes until the shellfish have opened and the shrimp is cooked through.
  7. Remove the pot from heat and discard any unopened shellfish. Taste the broth and adjust the seasoning if needed.
  8. Ladle the Bouillabaisse into bowls, garnish with chopped parsley, and serve with crusty bread on the side.
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Sea Bass with Ginger and Spring Onion

Here’s my recipe for Sea Bass with Ginger and Spring Onion. Cornwall is renowned for having a diverse marine ecosystem. It’s a great spot for catching sea bass. Sea bass thrive in the coastal seas around Cornwall .They are frequently spotted in the area’s rocky coves and estuaries.

Ingredients:

  • 2 sea bass fillets
  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh ginger, minced
  • 3 spring onions (scallions), sliced diagonally
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • One teaspoon sugar
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish (optional)
sea bass with ginger and spring onion

Sea Bass with Ginger and Spring Onion

Method:

  1. Pat dry the sea bass fillets with paper towels and season them with salt and pepper on both sides.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. Add the sea bass fillets to the skillet, skin side down. Cook for about 3-4 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes until cooked through. Remove the fillets from the skillet and set them aside.
  4. In the same skillet, add the minced ginger and sliced spring onions. Stir-fry for about 1-2 minutes until fragrant and the spring onions have softened slightly.
  5. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar until well combined.
  6. Pour the sauce mixture into the skillet with the ginger and spring onions. Stir well and let it simmer for about 1 minute.
  7. Return the sea bass fillets to the skillet and coat them with the sauce. Cook for an additional 1-2 minutes, allowing the fish to absorb the flavors of the sauce.
  8. Once the sea bass is heated through, transfer the fillets to a serving plate. Spoon the ginger and spring onion sauce over the top of the fillets.
  9. Garnish with fresh cilantro leaves if desired.
  10. Serve the Sea Bass with Ginger and Spring Onion immediately with steamed rice or your choice of side dishes.
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Cornish Crab Salad

This Cornish crab salad can be enjoyed on its own, served as a sandwich filling, or as a topping for crackers or toasted bread. It’s perfect for a light lunch or as part of a seafood spread.

Ingredients:

  • 450g fresh white crab meat
  • 1/2 cup mayonnaise
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced celery
  • 100g samphire, blanched and refreshed 
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Lettuce leaves (for serving)
  • Lemon wedges (for garnish)

Method:

  1. In a large bowl, combine the mayonnaise, diced red bell pepper, diced celery, chopped parsley, lemon juice, and Dijon mustard. Mix well to combine.
  2. Gently fold in the crab meat, being careful not to break up the lumps. Make sure the crab meat is evenly coated with the dressing.
  3. Season with salt and pepper to taste. Remember that crab meat can be naturally salty, so be cautious when adding salt.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. When ready to serve, line a serving platter or individual plates with lettuce leaves.
  6. Take the crab salad out of the refrigerator and give it a gentle stir. Spoon the crab salad onto the lettuce leaves, creating a mound.
  7. Garnish with additional samphire if desired and serve with lemon wedges on the side.
cornish crab salad
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Holiday Cottage Inspiration

If you are looking for holiday cottage inspiration. Less than two miles from the Cornish coast, in the stunning Lizard Peninsula countryside, in 14 acres of lovely gardens. Higher Lampra Cottage is the perfect getaway. Detached & delightfully peaceful, the property is perfect for people seeking a hideaway escape. The cottage is packed with charm & character. With a sitting area complete with a cosy wood burner for extra warmth in the winter months!

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Stay Safe Swimming in the Sea

With the summer months approaching, swimming in open water can be both thrilling and delightful. Here is my quick guide on how to stay safe swimming in the sea. 

A special feeling is provided by the huge ocean and its cooling waves. However, putting safety first is essential to guaranteeing a fun and accident-free swim. You can maximise your fun, while being safe in the water by adhering to a few key rules.

Assess the Conditions: Before taking the plunge, it’s essential to assess the current conditions. Check weather reports, tide schedules, and any warnings issued by local authorities. Avoid swimming during storms or when strong currents, high waves, or rip tides are present. Always prioritise your safety over the desire to swim.

Swim in Designated Areas: Whenever possible, swim in designated areas supervised by lifeguards. These areas are carefully monitored, and the lifeguards can promptly respond to any emergencies. They are knowledgeable about the local conditions and can provide guidance to ensure your safety.

stay safe swimming in the sea

Remember it’s always better to prioritise safety!

Be Mindful of Your Abilities: Honest self-assessment is key to staying safe in the sea. Only swim within your skill level and physical capabilities. Avoid venturing too far from the shore if you are not a strong swimmer. It’s better to enjoy the water within your comfort zone to prevent exhaustion or panic.

Buddy System: Swimming with a buddy is highly recommended, especially in open water. Having a companion ensures mutual support and assistance if needed. Additionally, keep an eye on each other and alert someone on the shore about your swimming plans and estimated return time.

Respect the water: Open water can be unpredictable, it’s important to recognise its strength. To avoid getting hurt by submerged rocks or shallow water, avoid diving into uncharted locations. Never swim by yourself at night or while inebriated because this slows down reaction time and judgement.

Swimming in the water can be physically taxing, so it’s crucial to stay hydrated. Also, make sure you’re protected. To avoid being dehydrated during and after your swim, drink plenty of water. In order to reduce the danger of sunburn, you should also protect your skin by using sunscreen with a high SPF, wearing a hat, and swimming in UV-protective gear.

Be Aware of Marine Life: While encountering marine life can be exciting, it’s essential to maintain a safe distance. Some species may be harmless, but others can pose risks, such as jellyfish, stingrays, or even sharks. Familiarise yourself with local marine life and heed any warnings or guidelines provided by local authorities.

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Pan-fried Hake with Lemon & Herb Butter Sauce

Hake is a fish native to the waters around Cornwall. With its white flakey flesh, pan-fried Hake makes a great alternative to the more traditional Cod. This hake recipe idea is served with a side of mixed vegetables.

Ingredients:

  • 4 Cornish hake fillets
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 lemon, sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons butter

For the roasted vegetables:

  • 2 cups mixed vegetables (such as carrots, bell peppers, courgette & cherry tomatoes), chopped
  • 2 tablespoons olive oil
  • Salt & pepper, to taste
  • 1 teaspoon dried oregano
pan-fried hake with lemon & herb butter sauce

Pan Fried Hake

Method:

  1. Preheat the oven to 400°F (200°C).
  2. In a baking dish, place the mixed vegetables. Drizzle them with olive oil & season with salt, pepper & dried oregano. Toss to coat the vegetables evenly. Roast them in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelised.
  3. While the vegetables are roasting, prepare the hake fillets. Pat them dry with paper towels & season with salt and pepper on both sides.
  4. Use a large skillet, heat olive oil over medium-high heat. Add the hake fillets, skin side down, & cook for about 3-4 minutes until the skin is crispy and golden brown. Flip the fillets & cook for an additional 2 minutes. Remove the fillets from the skillet and set them aside.
  5. In the same skillet, reduce the heat to medium. Add minced garlic and cook for about 1 minute until fragrant. Add the butter, lemon slices, fresh parsley & thyme leaves to the skillet. Stir them together to combine.
  6. Return the hake fillets to the skillet, placing them on top of the lemon slices and herbs. Spoon the butter mixture over the fillets.
  7. Transfer the skillet to the oven & bake for about 8-10 minutes, or until the hake fillets are cooked through and easily flake with a fork.
  8. Serve the Cornish hake fillets on a plate with roasted vegetables on the side. Drizzle any remaining butter sauce from the skillet over the fish. Garnish with additional fresh herbs if desired.
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Things to do in Porthleven

Visitors are never short of things to do in Porthleven. This quaint Cornish village boasts stunning natural beauty. With its wild rugged coastline, golden sandy beaches & breathtaking sea views. The village is situated on the Lizard Peninsula in the south of Cornwall. Which is renowned for its unspoiled landscapes & scenic walking routes. Whether you want to relax on the sandy shores or explore the coastal paths. The village is a fantastic base for nature lovers to explore the local area.

Porthleven is also famous for its historic harbour, which dates back to the early 19th century. The picturesque harbour is still a working port, and you can still watch colourful fishing boats bobbing on the water. It’s a great place to capture some memorable photographs or enjoy a leisurely stroll along the waterfront.

If you’re a food enthusiast, Porthleven will not disappoint. The village has gained a reputation in recent years as a foodie destination. With a variety of excellent restaurants & eateries serving up delicious cuisine. You can savour fresh seafood caught locally or indulge in other culinary delights from around the world. While at the same time enjoying stunning coastal views.

things to do in porthleven

Porthleven Harbour

Porthleven is a haven for surfers, attracting wave riders from near and far. The village is known for its consistent and powerful waves. Making it an ideal spot for experienced surfers. If you’re a beginner, there are surf schools where you can take lessons & ride the waves under the guidance of experienced instructors.

Porthleven has a rich history that can be seen through its architecture & local landmarks. The iconic clock tower stands proudly near the harbour. You can visit the Porthleven Museum to learn about the village’s past. In particular its maritime heritage. The area is also dotted with historical sites & remnants of its recent industrial past.

The village has a charming & laid-back atmosphere. With its narrow streets, cozy cafes & art galleries. It’s a place where you can unwind, immerse yourself in the local culture & appreciate the slower pace of life. Whether you’re browsing unique shops or enjoying a cream tea. Porthleven offers a warm & welcoming ambiance.

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Newquay Zoo Visitors Guide

Newquay Zoo is a great destination for wildlife enthusiasts in Cornwall. It offers a unique opportunity to get up close and personal with a variety of animals from around the world. Here is my Newquay Zoo visitors guide, to help you get the best of your day out at one of Cornwall’s premier attractions.

Over 1,000 animals, including lions, tigers, monkeys, and penguins, can be seen at Newquay Zoo. Thanks to a variety of interactive exhibits and feeding opportunities, visitors can see many of these animals up close like never before. Newquay Zoo also offers guided tours, that give visitors the chance to learn more via their team of informed and friendly staff members. These guides will tell you a lot more about the animals and their respective habitats.

The zoo offers a range of talks and presentations on various species and conservation issues throughout the day. These talks are a fantastic way to find out more about the animals and their environments. Most importantly, you can learn about the conservation efforts being made to ensure they remain out of danger from extinction.

newquay zoo visitors guide

Newquay Zoo is home to a variety of gardens and eco-systems. These include a tropical rainforest and even a desert landscape. This is in addition to the numerous animal enclosures. All of these areas are open for visitors to explore while learning more about the plants and animals that live there.

The children’s farm is a very popular part of the zoo. Kids can interact with and feed a variety of farm animals, such as goats, pigs and sheep. Also the outdoor adventure area is the ideal area for kids to play, where they can burn off some energy. There are numerous climbing structures and slides for them to have a fun play on safely.

There are plenty of places to enjoy a picnic at Newquay Zoo once you have worked up an appetite. With benches and tables located throughout the grounds. Visitors can also purchase food and drinks from the zoo’s cafes and kiosks. The zoo’s gift shop also offers a wide variety of unique souvenirs and gifts. Including stuffed animals, t-shirts, and other merchandise. Proceeds from the gift shop help support the zoo’s long term conservation efforts.

Newquay Zoo is a fantastic destination for families and animal lovers. Offering a wide range of activities and attractions for visitors of all ages.

Here is link to the the latest Newquay Zoo map to guide you on your visit.

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Cornish Chef’s – Paul Ainsworth

Paul Ainsworth is one of the most well known Cornish Chef’s and restaurateurs. Noted for his inventive & modern twist on traditional British food. He was born in Southampton, England, in 1979, but grew up in Cornwall. Ainsworth’s interest for cooking began at a young age. He began his professional culinary career in London, working for the legendary chef Gary Rhodes.

Paul Ainsworth then returned to Cornwall in 2004 to work at Rick Stein’s Seafood Restaurant in Padstow. After obtaining valuable experience at a number of London’s premier fine dining restaurants. He quickly ascended the ranks, eventually becoming head chef in 2009. Ainsworth received a Michelin star during his tenure at the restaurant. For his inventive and imaginative approach to local seafood dishes.

He opened his own restaurant, No. 6, in Padstow in 2011 & it rapidly became known as one of the best in the UK. It currently holds a coveted Michelin star. Rojano’s in the Square, his second restaurant in the town, it opened in 2013. This eatery offers a more casual dining experience, with a big emphasis placed on Italian food.

cornish chef's

Paul & Emma Ainsworth

Paul along with his wife Emma relaunched The Mariners pub in Rock, Cornwall, in May, 2019. This pub looks over Cornwall’s stunning Camel Estuary. The menu at The Mariners focuses on British pub classics, while championing the best of local produce.

Paul is also regular fixture now also on British television, in addition to running his restaurants. Appearing on programmes including: BBC’s Saturday Kitchen & MasterChef. “Paul Ainsworth’s Kitchen Secrets,” is a cookbook he also wrote, providing an inside peek at his culinary methods, inspiration & recipes.

He is renowned for his dedication to utilising seasonally grown ingredients. His menus frequently include classic Cornish recipes with a contemporary twist. All of Paul’s restaurants are also known for being great venues for chefs learn & hone culinary talents.

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Stargazy Pie Recipe

The Stargazy Pie Recipe is a traditional Cornish dish that originated in the small fishing community of Mousehole in the English county of Cornwall. It is a one of a kind visually stunning pie. Recognised for its peculiar design, which features fish heads emerging through the pastry casing.

The arrangement of fish, typically herrings, within the pie is the pie’s defining feature. The entire fish, including their heads, are positioned to look to be peering up through the pastry. The pie gets its name from this presentation, which is claimed to resemble stars in the night sky.

The pie is customarily served on Tom Bawcock’s Eve. Which is celebrated in Mousehole on December 23rd each year. Tom Bawcock, according to folklore, was a brave fisherman who ventured out during a powerful storm to catch fish. Ensuring the town had enough food during a time of great famine. The Stargazy Pie is thought to have been invented to honour his bravery.

stargazy pie recipe

Ingredients:

  • 1 pie crust
  • 6-8 small whole herrings, cleaned and deboned
  • 4-5 hard-boiled eggs, peeled and halved
  • 4-6 rashers of bacon
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup fish stock (or vegetable stock as a substitute)
  • 1/4 cup milk
  • Salt and pepper to taste

Method:

  1. Preheat your oven to 350°F (175°C).
  2. Roll out the pie crust and line a pie dish with it. Set aside.
  3. In a large pan, fry the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
  4. In the same pan, melt the butter over medium heat. Add the chopped onion and cook until translucent.
  5. Sprinkle the flour over the onions and stir well to combine. Cook for about 1 minute to cook out the raw flour taste.
  6. Slowly pour in the fish stock while stirring continuously to avoid lumps. Stir in the milk and continue cooking until the sauce thickens.
  7. Season the sauce with salt and pepper to taste.
  8. Arrange the herring fillets in the pie dish, making sure the heads poke out of the crust. Place the halved hard-boiled eggs between the herrings, yolk side up.
  9. Pour the sauce over the fish and eggs, ensuring everything is evenly covered.
  10. Place the bacon rashers on top of the sauce, leaving some of the heads exposed.
  11. Cover the pie with the remaining pie crust, sealing the edges. Cut a few slits in the crust to allow steam to escape.
  12. Bake the pie in the preheated oven for about 35-40 minutes or until the crust is golden brown.
  13. Once cooked, remove the pie from the oven and let it cool for a few minutes before serving.