Welcome to the Pandora Inn’s blog. The Pandora enjoys a
spectacular setting on the edge of Restronguet Creek. Parts of the Inn date
back to the 13th Century and, with its flagstone floors, low-beamed ceilings
and thatched roof it's not difficult to believe that little has changed since
that time. While the Pandora's wonderful setting remains unchanged, everything
else in this cosy traditional inn is 21st century comfort and quality.
The Pandora Inn’s Chef, Tom Milby, is passionate about using
fresh local produce. Tom knows the area like the back of his hand and sources
the freshest fish, meat and vegetables from local fishermen, farmers, growers
and friends.
Tom says: “We live in an area that has a fantastic range of
quality local produce. It means I can use the freshest ingredients to produce
great seasonal dishes – and we are supporting the local economy at the same
time."
“Through this blog I will be sharing some of my favourite
recipes, useful culinary hints and tips and also introduce you to some of our
fantastic local growers, producers and suppliers.”
Turning the leftovers into something special!
We all like to produce an impressive spread at Christmas and
usually produce far more food than we need. Here's a recipe to help you make use of the leftovers and result in something that’s
really delicious - and a lot more interesting than the traditional turkey
curry!
Cornish Blue cheese bubble & squeak
cakes use up all your leftover vegetables from Christmas lunch, or roast dinner any time of the year!
Tom’s Cornish Blue
cheese bubble & squeak cakes with a cider cream sauce
To serve four people
You will need for the
cakes:
100g Helford Blue cheese
500g roasted potatoes
100g sprouts
50g Savoy cabbage
100g carrots
All this veg is
obviously cooked, and now cold.
1 heaped tablespoon wholegrain mustard
1 heaped tablespoon honey
Salt and pepper
A squeeze of lemon
For the sauce:
Half a pint of Cornish Orchard cider
100ml of double cream
Half a shallot finely chopped
To top it off:
4 duck or hen’s egg.
Roughly chop all the cooked vegetables to about the same
size, place in a bowl, crumble in the Helford Blue cheese and combine with the
mustard, honey, salt pepper and lemon juice. Mould into tennis ball-sized
shapes, then flatten into cakes, or patties, and place in the fridge for an
hour.
Put some olive into a frying pan (with a metal handle is
best) and get it good and hot before adding the cakes. Brown on both sides
(about 5 mins in total) and then finish off in an oven (Which is why you need a
metal handled pan!) for 8 mins fan oven 170ºC/electic 190ºC/Gas mark 5.
Meanwhile, put the shallot and cider into a pan and cook
until it reduces by half. Take off the heat and add the cream. Then bring to
the boil and simmer for 5 mins.
Then lightly poach your ducks eggs (which I prefer) or hen’s
eggs.
Serve the cakes on warmed plates, topped with an egg and
with the cider cream sauce drizzled around the cakes. Delicious!
