Pilchards in Clouds, aka a recipe for Cornish sardine moussaka by Prosenjit Sanjay Kumar

Prosenjit Sanjay Kumar, head chef at the Headland Hotel in Newquay Cornwall, is passionate about bringing the flavours of Saudi Arabian Kitchens to Cornish produce.

One that didn't get away

One that didn’t get away

Having gathered cooking experiences from around the world, Sanjay champions healthy eating. Through cooking demonstrations Sanjay aspires to introduce a new generation of chefs to the joys of cooking.

He said: “There is something rather mouth-watering about the word “moussaka”. Fond memories of Saudi Arabian kitchens bring back subtle pictures to my little cook’s mind. Mountains of minced lamb, deftly tucked among thin slivers of oregano laced aubergine made a dish fit for a king. Here in Cornwall, I like to marry the oiliness of bountiful pilchards(Slightly grown sardines), with the earthiness of aubergines and top it all up with a rich cloud of Cornish cream. Ready in minutes, moussaka is a great way of introducing essential oils and fish proteins to your family’s diet.”
Serves a family of 4 adventurous eaters

Prep: 10 mins

Cook: 15 mins

Ingredients
8 freshly landed Cornish pilchards (Mature Sardines), scaled and filleted
1 large aubergine, sliced thinly
4 tablespoons Cornish clotted cream
1 egg, beaten
2 tablespoons mild Cornish cheddar, grated
1 teaspoon fresh oregano leaves
3 tablespoons olive oil
1 lemon, quartered

Method
Preheat the oven to 180C.
Cure the aubergine slices with olive oil, and keep aside.
Briefly fry the pilchards in a non-stick pan, skin side down, and place in a shallow baking dish.
Fry the slices of aubergine in the same pan, allowing the flavours of sardine oil to soak into them.
Layer the fried aubergine slices on top of the sardines, and sprinkle some freshly torn oregano leaves onto them.
Whisk the clotted cream, mustard and egg along with the grated cheese and pour generously over the fish mixture. Bake the pilchard mousakka for 15 minutes (or until the cheese mixture starts bubbling and as a nice brown layer). Serve the mousakka hot with a seasonal leaf salad and lemon wedges.

Sanjay will be hosting a cooking demonstration at the 23rd Newlyn Fish Festival at 11.30am on August 26.

It will also feature cooking demonstrations other top chefs including Nathan Outlaw and Ben Tunnicliffe.

Advertisements
Explore posts in the same categories: Cornwall, Food

Tags: , , , , , , , , , , , ,

You can comment below, or link to this permanent URL from your own site.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: