MASTERCHEF

Jason’s philosophy is to use the best of local seasonal ingredients (much of the produce comes straight from the Lewtrenchard walled garden), to create great, simple combinations, which let the ingredients speak for themselves with flavour.

Smoked Herring with Sautéed Scallops and Spring Onion Dressing

Serves 4

Ingredients

6 smoked herring fillets

1 carrot

Half a celeriac

3 sticks of celery

Small bunch of chopped parsley

Some picked chervil

Olive oil (extra virgin)

1 lemon

8 scallops

Bunch of spring onions

Salt and pepper

1 Finely cut the celeriac, celery and carrot into strips. Mix in a bowl with the chopped parsley and chervil. Add the olive oil and lemon juice.

2 Cut the smoked herring fillets into small strips and add to the bowl and mix gently. Season with salt and pepper.

3 Make a small tower in the centre of the plate with the smoked herring mixture, leaving the juice in the bowl.

4 Finely chop the spring onions and add them to the juice in the bowl and drizzle around the tower.

5 With a little oil, pan-fry the scallops in a hot pan and caramelise on both sides.

6 Serve two on each plate either side of the tower.

Having trained with some of the world’s leading chefs, including Bruno Loubet at the Michelin-starred restaurant at the Four Seasons Hotel in London’s Park Lane, Jason is working towards turning Lewtrenchard Manor into a true gastronomic destination, and has reinstated its extensive one-acre kitchen garden.

In recognition of Jason’s outstanding cuisine, the Manor has been awarded 3 AA Rosettes, AA 2006 and 2007 Inspector’s Choice Hotel, and is one of Egon Ronay’s Top 200 UK Hotels 2005.

Jason’s Tip

I use Edwards Fishmongers in Launceston, who supply scallops from Looe, which are smaller than the Scottish scallops but are sweeter.

Pan-fried Fillet of Beef with Smoked Bacon and Peas, Glazed Carrots and Balsamic Butter Sauce

Serves 4

Ingredients

4 6oz beef fillet portions

4 slices of smoked back bacon

150g fresh shelled peas

4 carrots

100ml of balsamic vinegar

50g chopped shallots

1 sprig of thyme

1 clove garlic

100ml red wine

100g unsalted butter

25g chopped gherkins

25g chopped parsley

25g chopped capers

200g mashed potato

25g wholegrain mustard (optional)

Salt and pepper

1 Put the balsamic vinegar, chopped shallots and red wine into a pan and reduce by two-thirds.

2 Whisk the chopped unsalted butter into the balsamic reduction and leave in a warm place.

3 Prepare mashed potato and season to taste (I like to add a little cream and butter and wholegrain mustard to my mash).

4 Pan-fry the beef fillets to your taste and leave to rest for 10 minutes.

5 Cut the smoked bacon into strips and pan fry in a little butter and add the peas.

6 Put a small spoon of mashed potato on the plate, cut the fillet of beef in half and season with a little rock salt and pepper, and place on top of the mash. Make a nice pile of peas with the smoked bacon then add the chopped capers, gherkins and parsley to the balsamic butter sauce – reheat gently and pour the sauce over the beef.

Hot Chocolate Tart with Blackcurrant and Cassis Ice Cream

The chocolate tart is really rich, and the cassis and blackcurrant ice cream cuts through this beautifully.

Serves 4

Ingredients

50g double cream

50g diced butter

150g dark chocolate (70% gives a lovely bitter flavour)

2 egg yolks

2 eggs

2oz sugar

4 x 4in pastry cases (baked blind)

Shortcrust Pastry

4oz flour

2oz butter

1oz sugar

1 egg

1 Preheat the oven to 200°C/Gas Mark 6.

2 Lightly rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and egg to bind the dough together. Place the pastry in the fridge to rest for 1/2hour.

3 Roll the pastry as thin as possible, and line the four pastry cases.

4 Place the pastry cases in the oven and bake blind for 10 minutes.

For the coulis

100g fresh blackcurrants

150g caster sugar

25g water

1 Bring all these to the boil, cook for 5 minutes, then liquidise and pass through a sieve to make the coulis.

For the ice cream

6 egg yolks

1 vanilla pod

125g caster sugar

250ml double cream

1 Whisk the vanilla pod and egg yolks together with the sugar. Bring the double cream to the boil and pour over the eggs and sugar, stirring continuously until the sugar is dissolved.

2 Add the blackcurrant coulis to the mixture. Mix in 100ml of crème de cassis (optional).

3 Put in a plastic container and place in the freezer. Stir every half an hour until frozen.

For the tart

1 Melt the chocolate, cream and butter together over a pan of hot water.

2 Over a pan of water, whisk the eggs and sugar together to a sabayon.

3 When the egg mix is ready and the chocolate melted, mix the two together. Cover and leave in a warm place.

4 Place the mixture into the pre-baked pastry cases and bake for 5 minutes at 160°C (the tart should be soft in the middle).

5 Serve with the ice cream – enjoy!

Jason’s Tips

I use Dexter Beef or Ruby Red from Warrens Butchers in Launceston. I find it always pays to spend that little bit extra for quality beef from your local butcher as it makes the world of difference to

the taste.

Do not overmix, and rest before use. Try to get the pastry as thin as possible.

MORE INFORMATION:

Visit www.lewtrenchard.co.uk

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