Laverbread Cockle Fritters

Chef Franco Taruschio’s Laverbread Cockle Fritters at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales

 

LAVERBREAD AND COCKLE FRITTERS

 

5 oz. Self-raising Flour

1 Egg

1 oz. Parmesan Cheese

1 T Laverbread

4 to 5 oz. Shelled Cooked Cockles

1 litre Sunflower or Grapeseed Oil

 

Make a batter with the flour, egg, salt and pepper and a little water, add the grated parmesan cheese then add the laverbread and cockles. Mix together well and deep fry by the dessert-spoonful in hot sunflower oil. Transfer to kitchen paper to drain and serve at once.

 

Chef Franco Taruschio's oysters and laverbread at The Chef's Room Fish and Cookery School at Blaenavon, south Wales

Chef Franco Taruschio’s oysters and laverbread at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens

 

GRATIN OF OYSTERS WITH LAVERBREAD

 

Serves 4

 

24 Oysters

3.5 oz. Butter

1 Shallot Finely Chopped

1 T Finely Chopped Parsley

Juice of ½ Lemon

Salt and Freshly Ground White Pepper

7 oz. Laverbread

2 oz. Fresh Fine White Bread Crumbs

 

Open the oysters reserving half their juice, discarding the rest, and place them in the deepest shell halves. Discard the shallow halves. Mix together the butter, onion, parsley lemon juice and the oyster juice. Season with salt and pepper. Spread the mixture over half the oysters, and top with a small spoonful of laverbread. Sprinkle with the breadcrumbs and cook in the oven 400F for 4 to 6 minutes or until golden. Serve at once.

 

Chef Franco Taruschio's Crescenti at The Chef's Room Fish and Cookery School at Blaenavon, south Wales,

Chef Franco Taruschio’s Crescenti at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens

 

CRESCENTE WITH TOMATO, ANCHOVY AND BASIL

Makes 18

 

Crescente  can be served with prosciutto, salami, tomato and basil or a fresh cheese. This dough does not have to be used up straight away, as it will keep for 2 days.

 

Ingredients for crescente

 

1 lb. ‘0’ grade flour

1 tsp. salt

good pinch bicarbonate of soda

½ c. milk

extra virgin olive oil

salt

 

Ingredients to serve on top of crescente

 

1 lb. tomatoes, peeled, deseeded and chopped

olive oil and salt

small bunch of basil leaves

1 tin anchovy fillets cut into thin strips 1 inch long

 

Method

 

Knead the flour, salt, bicarbonate and milk together to make dough. Wrap in a cloth and leave to rest in the fridge for 1 hour. Break off pieces of dough the size of a golf ball and roll out into discs about 7 inches in diameter. Heat a little extra virgin oil in a heavy non-stick frying pan. Fry the discs, one at a time, until golden on both sides; they will bubble all over. Change the oil in the pan every 2 or 3 discs. Drain on kitchen paper, sprinkle with freshly ground sea salt and serve at once.

 

Score the tomato skins and plunge into just boiled water. When the skin starts to lift, remove the tomatoes from the water and peel them. Cut in half and discard the seeds and cut out any hard bits. Cut the tomato into small dice. Transfer to a salad bowl, add olive oil, salt and tear basil leaves, mix once and leave to stand for an hour or until required.

 

 

PERSIMMON SALAD

Serves 4

 

For this salad use only a variety of persimmon which, even when not very ripe, is palatable; the others are terribly astringent. If you are doubtful as to the type of persimmon, use a Sharon fruit but not a rock hard one please.

 

Ingredients

 

2 Sharon fruit cut into wedges

3 oz. arugula

extra virgin olive oil

balsamic vinegar

Parmesan shavings

 

To Serve

 

Arrange the Sharon fruit wedges and arugula on a platter, drizzle with olive oil and balsamic vinegar and top with Parmesan shaving.

 

Chef Franco Taruschio's Tagliatelli and Squash at the Chef's Room Fish & Cookery School in Blaenavon, Wales

Chef Franco Taruschio’s Tagliatelli and Squash at the Chef’s Room Fish & Cookery School in Blaenavon, Wales, photo by Scott W. Clemens

 

TAGLIATELLE WITH SQUASH AND WALNUT SAUCE

Serves 4

 

1 lb. tagliatelle per person

1 lb. thinly sliced butter nut squash or pumpkin 5cm long

4 shallots finely chopped

extra virgin olive oil

12 to 20 leaves fresh marjoram

12 large basil leaves shredded

salt and freshly ground black pepper

 

Heat 1 tablespoon of extra virgin olive oil in a frying pan and gently cook the shallots until softened. Add the squash and herbs, quickly stir fry (squash should remain al dente). Add the pasta to the sauce and mix in thoroughly. Serve with the walnut sauce (see recipe below) and parmesan shavings on top.

 

Walnut Sauce

Serves 4 to 6

 

24 to 30 walnut halves chopped BY HAND

2 cloves garlic crushed

1 generous bunch flat parsley finely chopped

1 pinch dried chili flakes

6 oz. extra virgin olive oil

salt and freshly ground black pepper to taste

Mix all together

 

Chef Franco Taruschio making Mascarpone Figs at The Chef's Room Fish and Cookery School at Blaenavon, south Wales,

Chef Franco Taruschio making Mascarpone Figs at The Chef’s Room Fish and Cookery School at Blaenavon, south Wales, photo by Scott W. Clemens

GRILLED FIGS WITH MASCARPONE FICHI CON MASCARPONE

Makes 8

 

Ingredients

 

8 large ripe figs

1 tsp. rum per fig

A dusting of g round cinnamon per fig

1 T mascarpone per fig

1 tsp. of brown sugar per fig

Unsweetened cocoa powder

 

Petal the figs by cutting them in quarters, not quite through, and pull the skin back fro the flesh being careful not to break it. In the middle of each fig flower put 1 teaspoon rum, a dusting of cinnamon, then a tablespoon of mascarpone. Sprinkle 1 teaspoon of brown sugar on top of the mascarpone and set under a very hot grill until the sugar melts. Dust with a little cocoa powder and serve at once.

 

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From “Chef’s Room Fish & Cookery School

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