Archives: June, 2013

Foraging Event

CarolineOn Friday 20th September we are holding an evening of Foraged Food and Wine at Scarlet Wines.

We are delighted to be working with the wonderful Caroline Davey who is an expert forager. Caroline runs a buasiness called The Fat Hen West cornwalls wild food foraging and cooking school. have a look at www.fathen.org if you would like some more information.

The evening will start with a 90 minute walk around Scarlet Wines (please bring stout footwear and something waterproof), you will then come back to Scarlet wines where our chefs will have prepared a menu of small dishes based on the food you have foraged. There will be four or five wines carefully chosen to to match the foraged food.

It should be an enformative, sociable and hopefully delicious evening! For more information and tickets (only £40 perperson) please call in to Scarlet Wines.

Hope to see you there.

Mackerel Tartare

Mackerel Tartare

Mackerel Tartare

By Head Chef Olly Hudson

Fresh Mackerel is arguably the best fish flavour there is and this can easily be shown-off eating it straight out of the water……uncooked. One way I like to demonstrate this is by serving Mackerel Tartare. It is an easy dish to prepare. One by one, most of the ingredients are finely chopped, (the mackerel needs to be skinned and boned first, the lemon zested and juiced, the horseradish grated) then mixed together. Serve it with a sharp pickle and something crispy and you will have a dish I think this is ideal for a hot summer day. Quickly, make it now before the rain comes back…………….

Mackerel Taretare Ingredients
3 fresh Mackerel
½ a ripe Avocado
30g grated fresh Horseradish
25/30 small Caper Berries
½ Lemon
100g Crème Fraiche
3-4 Shallots
A Handful of chopped Parsley, another of Dill
Salt & Pepper