Recipe from the Chef: Posh for Piran’s saffron cake pain perdu, Cornish clotted cream and grue de cocoa.
Ingredients for a small cake:
1 good pinch of saffron
250gm plain flour
A good pinch of freshly grated nutmeg
Zest of lemon, about a quarter
1/4tsp dried yeast
Good pinch of salt
125gm cold, cubed butter
125gm caster sugar
150gm currants, reconstituted in boiling water and a little vanilla
- Grease a small loaf tin with a little extra butter
- Heat the saffron and the milk in a pan until infused and coloured
- Stir the flour, yeast, salt, nutmeg and lemon zest in a bowl until mixed well
- Using extra flour for dusting, knead the dough until smooth on a floured work surface
- Put in the greased tin and cover with a warm damp cloth until risen, approximately 30 min
- Pre-heat the oven to 180 degrees Celsius/Gas mark 4
- Bake the cake for 30-40 minutes until risen and browned
- Cool somewhat, then transfer from the tin to a cooling rack
- Cut into the uniform ‘soldier’ sizes, approx. 10 cm x 3cm
For the rest:
A few tbsp of grue de cocoa nibs
Pieces or shavings of dark chocolate
Simple sugar syrup with saffron
Cornish clotted cream
Coriander cress or similar, stick with a flavour that works
Well beaten eggs, 3
Soak the French toast ‘soldiers’ in the beaten egg and fry in a non-stick pan with a little sunflower oil until browned. Finish in a hot oven for 3-4 minutes.
Arrange on plates and garnish with the grue de cocoa, (dark chocolate nibs) shaved chocolate, coriander cress and a drizzle of the saffron syrup. Using a hot, dry spoon…Rocher, (one hand quenelle) the clotted cream for a slick, ‘cheffy’ effect. Get practising on this one!
As a chef, you’re always re-assessing/editing any new creation. I’m already considering adding a few reserved reconstituted currants and/or a few sultana gel blobs…recipes flex, dishes are fluid… get creative and put your own spins on a posh St. Piran’s dish!
And if you’re not feeling creative yourself, don’t forget that you can try this dish on St Piran’s Day, 5th March 2019, in the Samphire Restaurant at The Headland – just call 01637 872211 to book a table!