Author Archives: heidi

Rodda’s brandy butter

Our favourite brandy butter recipe from our friends at Roddas, perfect with this year’s Christmas pud, or even on it’s own! It is Christmas after all.

Rodda's brandy butter

Ingredients

175g Rodda’s butter at room temperature
150g icing sugar
4 tbsp brandy
113g pot Rodda’s clotted cream

Method

Cut the butter into small chunks and place in a food processor. Allow to soften slightly, it must be creamy and at room temperature or the mixture will split.

Add the icing sugar and blend until smooth.

With the machine running, very slowly drizzle in the brandy a tablespoon at a time, do not rush this or the mixture will curdle.

Turn the butter into a bowl and very gently fold in the clotted cream, do not over mix.

Chill until ready to serve.

Christmas-domain

Baked Cornish brie

A favourite from The Living Space, baked Cornish brie, marcona almonds, pine and fir tree honey with Da Bara Bakery sourdough is great for lunch or as a sharing platter with friends. The perfect dish to serve up over the festive holiday.

Living Space baked brie

Ingredients

1 whole Cornish brie – 180g
Olive oil
Salt and pepper
30g toasted and roughly crushed marcona almonds
1 tbsp Odysea’s pine and fir tree honey
1 loaf Da Bara Bakery sourdough

Method

Set oven at 190 degrees centigrade.

Prepare the brie by brushing with olive oil and seasoning.

Place in an oven proof dish a little larger than brie, allowing for ooze factor and cook for 4 minutes until edges are crisping and slightly chard but still holding its shape.

Remove brie from oven and place almonds on top, cover with odysea’s pine and fir honey and return to the oven and bake for another 4 – 5 minutes or just before the cheese gives way.

Serve with warm baked sourdough.

Marcona almonds come from south-eastern Spain, and are, in fact, a new variety developed only 20 or so years ago. Flatter and more rounded than standard almonds, they are packed with rich oil and are sweet, buttery and mild. The best way to eat them is lightly roasted, tossed in a lick of olive oil and sprinkled with salt.

Sourdough bread is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

Living Space baked brie

Christmas-domain

Penguin’s Christmas reading list

The hotel is delighted to be working with Penguin Books, who have been publishing the best books and authors for more than 79 years. They’re home to the world’s most respected collection of classic literature, as well as world-beaters, smart thinkers and wimpy kids.

Penguin book selection

This year Penguin Books made up five of the six Man Booker Prize for Ficton nominees, with Richard Flanagan eventually winning with The Narrow Road to the Deep Northwith.

Penguin reading list

Penguin have kindly selected a superb Christmas reading list for us to share with our guests – perfect if you’ve got Christmas presents in mind, or for yourself to curl up with during the festive season.

Their favourite titles include:

– Clare Balding’s brilliant new book of very British adventures; Walking Home: My Animals and Other Family.

– Nick Hornby’s new novel Funny Girl,

– Ali Smith’s How to be both,

– India Knight’s In Your Prime,

– Paul Theroux’s Mr Bones,

Pick one or plumb for them all. Definitely a must-read list for 2015.

Our new uniform from Joules

To say that Tom Joule, founder of lifestyle clothing brand Joules, is a fan of Watergate Bay would be something of an understatement. “The hotel is a home from home for me and there’s something magical about this part of Cornwall, it draws me and my family back time and time again.”

The Watergate Bay shirt

He may make a bee-line for the Bay as often as possible, but he’s not idle when he gets here. Joules Clothing is one of the official sponsors of Polo on the Beach and has provided the official shirts for the event since 2009 and to date there are now five Joules stores dotted around the Cornish coast.

Extending the brand’s relationship with Watergate Bay even further is the exclusive printed shirt that Joules has produced for hotel staff to wear. The unique prints that Joules are celebrated for are all hand-drawn in-house by the talented team. This attention to detail and commitment to authenticity has helped to set the brand apart from their competitors.

“The print we’ve created for Watergate Bay signifies everything we love about Cornwall; surfing, camping, the beach and sea and that excitement that you’re never too old to feel when you see the ‘Welcome to Cornwall’ sign after the long drive down the A30!”

Our reception and front of house team will be wearing the new Joules uniform in March 2015, they are currently decked out the the Joules winter range.

Illustrations from the shirt design

Lamb loin with hazelnut crust

Zacry’s lamb loin with hazelnut crust, roasted beetroot, cavolo nero and squash puree, a favourite from head chef, Carl Paparone.

Zacry's lamb loin with hazelnut crust

Serves 6 people

Ingredients

225g blanched hazelnuts
60g unsalted butter (very soft)
125g Ementhal cheese
1 whole egg
1g blanched thyme
5g Cornish Sea Salt
1 butternut squash
2 tbsp single or double cream (optional)
3 cloves garlic, crushed with skin
Couple sprigs of fresh thyme
125ml red wine
6 raw beetroot
600g bag of cavolo nero or kale
6 lamb loin (180g per person)

Zacry's lamb loin with hazelnut crust

Method

Roasted the hazelnuts until golden brown. Allow to cool then blitz to a fine powder in a food processor.

Add the soft butter, cheese, egg, thyme and salt mix well together.

Allow to firm up (about 20 minutes). Once rested roll onto a tray lined with parchment paper. Roll to about 3/4mm thickness and place back into the fridge.

Once set cut to the size off your lamb loins and leave in the fridge until needed.

Cut the butternut squash in half, season and roast on tin foil at 180 degrees centigrade for 45 minutes or till very soft without any colour.

When roasted place into a blender and pulse until smooth and silky. Add some cream if needed.

Place the beetroot in foil with garlic, thyme and red wine (a glass) seal up the foil to create a bag. Cook in the oven at 180 degrees centigrade and cook for 1 hour until the beetroot is soft.

Blanch the cavolo nero in boiling salted water for 4 minutes so that it is no longer chewy.

Once cooked don’t refresh in cold water. Place into a colander to drain the excess water and dress with extra virgin olive oil and season with salt and pepper.

Seal the lamb in a hot pan quickly to colour it.

Once completely sealed all the way around place the hazelnut crust on the top and roast in the oven at 170 degrees centigrade for 6 minutes and allow to rest for the same amount of time. This should result in your lamb being pink and tender.

Lamb kofta tagine

Lamb kofta tagine with jewelled couscous and tahini yoghurt dressing from The Living Space head chef, Adam Stock.

Tagine

Kofta ingredients

1kg lamb mince
150g breadcrumbs
1 tsp sweet paprika
1 tbsp ras-el-hanout
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp cayenne
2 cloves of garlic, grated
Salt and freshly ground black pepper
2 tbsp roughly chopped flat-leaf parsley
1 tbsp dried mint
2 tbsp roughly chopped coriander

Sauce ingredients

2 medium onions, grated
2 tbsp unsalted butter
1/2 cup saffron water
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp freshly ground black pepper
2 pinches cayenne
Pinch of ground turmeric
400g chopped tomatoes, drained
Salt to taste
2 tbsp roughly chopped coriander
2 tbsp roughly chopped preserved lemon
1 tsp of honey
Handful of kalamata olives

Kofta

Combine the minced lamb, breadcrumbs, paprika, ras-el-hanout, cumin, coriander, cinnamon, nutmeg, cayenne, garlic, salt and pepper, parsley, mint and fresh coriander in a food processor.

Transfer to a bowl, cover, and refrigerate for at least 3 hours. Shape the meat mixture balls and place on an oven tray.

Bake on a high heat 220/230 degrees centigrade for 8 minutes to colour and part cook.

If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, fry it up in a skillet, and taste it. Season the meat mixture accordingly.

Sauce

Place a tagine on a heat diffuser, if you have one, over medium-low heat. If not use a heavy casserole dish over a hob.

Add the grated onion, butter, saffron water, spices and the tomatoes, salt and lastly fresh coriander.

Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 15 minutes.

Add the kofta, or meatballs, to the sauce and poach, covered, for 30 minutes.

Add the preserved lemon, honey and olives to the sauce.

Taste and correct the seasoning with salt and pepper.

Cous cous ingredients

1 preserved lemon
20g butter
A handful of chopped fresh flat-leaf parsley
80g cooked and cut green beans
80g diced dried fruit (any combination of cherries, cranberries, apricots or golden raisins)
65g unsalted (shelled) pistachios
40g mixed toasted sunflower and pumpkin seeds
Pinch of sea salt
Pinch of ground cinnamon
1 tsp dried mint
200g Israeli couscous
Freshly ground black pepper

Cous cous

Finely dice the preserved lemon rind and add it to the bowl along with the butter, parsley, green beans, dried fruit, pistachios, seeds, salt, cinnamon and mint.

Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions.

Drain and add it to the bowl of fruits, nuts and seeds, stirring until the butter is melted and all the ingredients are well mixed.

Season with black pepper and serve.

Dressing ingredients

1 tbsp tahini paste, at room temperature
Juice of half a lemon
1 tbsp extra-virgin olive oil
100g strained yoghurt
1/4 tsp ground cumin
Salt to taste

Dressing

Combine all the ingredients and whisk together.

Finish the dish with pomegranate seeds and micro coriander.

Ras-el-hanout is a spice mix from North Africa. The name is Arabic for “head of the shop” and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.

There is no definitive combination of spices that makes it up. Each shop, company, or person may have their own blend. The mixture may consist of over a dozen spices. Commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric.

Origin winter coffee

Seasonal changes are afoot at our speciality coffee suppliers, Origin Coffee Roasters. Here Tom Sobey, the founder of Origin, talks about their new crop of coffees and their grower relationships.

Tom-Sobey_Founder-of-Origin

“Autumn is an exciting time at Origin. Alongside traceability and sustainability, seasonality is at the core of our positioning and November sees us switch from our Summer/Autumn to Winter/Spring blends, reflecting the growing seasons of the countries we source from.

Origin_sacks

Central to our winter offering are our Seasonal Collection espresso and Single Origin coffees, with incredible Brazilian crops leading the way. This year the Seasonal Collection boasts a rich and beautifully rounded cup thanks to the perfectly balanced blend of 50% Fazenda Mariano (Pulped Natural), 25% Fazenda Das Almas (Pulped Natural) and 25% Fazenda Das Almas (Natural). These Brazilian coffees, with a combination of processing methods, blend to offer notes of dark, ripe fruit, chocolate and hazelnut – the perfect cup for this time of year. This coffee is served in The Beach Hut, Zacry’s and The Living Space.

origin_barista_shot

The Single Origin coffee on offer at Watergate Bay is the hero of the Seasonal Collection, Fazenda Mariano (Pulped Natural). It’s a rich and rounded cup with toffee sweetness and notes of praline and candied orange. You may be familiar with the farm from previous years due to our long-standing relationships with the owner Ricardo Barbosa. This coffee is served in Zacry’s and The Living Space.

Mariano-3

The Fazenda  Mariano farm is located high above the spa town of Poços de Caldas in Minas Gerais, Brazil. Four years ago when we first met Ricardo he was selling his crop at commodity prices. Our Head of Coffee cupped it and knew he’d come across a real find. So much so that he offered Ricardo double the price as it deserved to be sold as a speciality coffee. Ricardo now sells the vast majority of his crop to speciality roasters, finally receiving the price he should for a crop which has been grown and processed with such impeccable craftsmanship. This is why we’re so proud to source our coffees directly from growers, ensuring both social and environmental sustainability.

Mariano-2

Mariano-1

For this Pulped Natural coffee the fruit is de-pulped using water from a spring on the farm, which is then filtered and reused. However, some mucilage (sugary substance) is left on the coffee bean for drying. It’s the remaining mucilage that gives this cup its sweetness.

We hope you enjoy these two coffees as much as we do.”

Guest blog by Grace Reith, Marketing Manager at Origin Coffee Roasters

Loring-Smart-Roast

Cornish sausage cassoulet

Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork and white beans.

Sausage-cassoulet-zacrys

Serves two

Ingredients

60g smoked bacon lardons
1 x large white onion, thinly sliced
1 x garlic clove, thinly sliced
4 traditional farm house or Cumberland sausages
600g chopped tinned tomatoes
250g cannellini beans
1 spring of thyme
15g breadcrumbs
Handful of chopped parsley

Method

Cook the bacon lardons in a shallow casserole dish until crispy.

Then add the sliced onion and slowly cook down without colour.

After 5 minutes add the garlic.

While the onions and garlic are cooking, grill the sausages just to add colour and then add to the casserole dish along with the tinned tomatoes, cannellini beans and thyme.

Place a lid on the casserole dish and cook in the oven at 180oC for 15-20 minutes.

Sprinkle with breadcrumbs for the last 10 minutes of cooking and allow to go crispy.

Finish with chopped parsley and serve.

Sausage-cassoulet

Monkfish succotash

Succotsash comes from a North American Indian word for ‘broken kernels’. The dish gained popularity during the great depression. It was a staple dish when meat was scarce and expensive. There is no set recipe and you can add what you like to create this tasty broth. In Zacry’s we often use lobster stock for fish based versions to add sweetness and complexity.

Monkfish succotash

Serves two

Ingredients

1 large beef tomato
200g sliced cooking chorizo
400ml good strong chicken stock
150g sweetcorn kernels, cooked and refreshed
150g peas cooked and refreshed
150g French beans cut into 1cm lengths, cooked and refreshed
150g cooked borlotti beans
Cornish Sea salt
Sweet paprika
800g monkfish fillet trimmed and divided into 4 equal 200g portions
200g fine dried breadcrumbs
Pommace oiil
15g flat leaf parsley
15g chives
 

Method

Put a pan of water on to boil and place the beef tomato in the water for 15 seconds, refresh in iced water.

Remove and discard the skin, cut in half and remove the seeds, roughly chop the flesh and reserve.

In a large pan add the sliced chorizo and place over a low heat for the fat to render, cook slowly for 5 minutes until cooked and the chorizo has given up its oils.

Add the chicken stock and bring to a simmer, add the corn, peas, chopped tomato, both the beans and continue to simmer for a couple of minutes.

Check the seasoning and adjust with the salt and paprika.

Roll the monkfish in the breadcrumbs and ideally grill over charcoal with a lid covering to take on hints of smoke.

If you are panfrying place a large frying pan on a moderate heat and add a little pommace oil, add the coated monkfish and colour evenly on all sides until golden. Then add a knob of butter and baste until the butter has browned.

Whichever way you cook your monkfish give it a minute to rest before serving to allow the flesh to relax.

While this is happening, re-heat the succotash, chop the herbs and add to it.

Place the mix into four bowls, top with the monkfish and serve.

I like this dish with some crusty bread to mop up the juices.

monkfish succotash recipe

Macmillan Christmas Fair

Another Place collection at the Macmillan Christmas Fair – 12/13 November 2014

Wednesday 12 and Thursday 13 November will mark Another Place’s first (albeit temporary) departure from the bay. Bye, bye sand pit, hello Eden Project clay pit. We are taking our latest collection to Cornwall’s largest festive fair – the Cornwall Macmillan Christmas Fair.

Buy your tickets online

Macmillan-Christmas-Fair

In its 23rd year (and it’s second year at Eden), the fair has raised more than £430,000 for Macmillan to help cancer sufferers in Cornwall. All event proceeds, along with 15% of stall takings go direct to Macmillan Cancer Support in Cornwall.

Macmillan Christmas Fair at Eden

For the last few years we’ve enjoyed browsing the stalls ourselves, it’s perfect for kick starting your Christmas shopping with new and interesting gifts. Now it’s time for the Another Place bath and body collection to rub shoulders with some of the best craft and local produce.

Another Place collection

Eden’s food hall will be packed with stalls from Cornwall and beyond, selling a range of gifts, home accessories, stocking fillers, clothing, jewellery and food. We’re looking forward to catching up with Buttermilk Confectionery, She Sells Sea Shells, Paul Jackson and Mevagissy’s Hurley Books.

Do come by and say hello!

Image1

Wednesday 12 November. Preview evening 6pm – 9.30pm, £20 (includes supper and wine)
Thursday 13 November. 10am – 4pm, £12.50 (to include a light lunch and a glass of wine/soft drink).

Free entry to Eden for all visitors on Thursday 13 November.

Buy your tickets online