The Cinnamon Club

‘Baked wild African prawns with ‘kadhai’ spices, tomato lemon sauce. Fillet steak of Wagyu beef with stir fried morels, saffron sauce.  Finished off with a White chocolate parfait with pink peppercorn crisp washed down with a bottle of Tokaji Aszú....Urmm, yup. Had we both had this we would have left the Cinnamon club £367 poorer and it would have to be orgasmically good for that price!

I did however thoroughly enjoy the offer of £24 for the three courses. If you don’t mind eating either very late or very early (the offer is between 5-6pm or 9.30-10.30), it’s a smashing good deal for some really very tasty nosh. If you are booking a table at the Cinnamon Club I would strongly recommend arriving earlier to enjoy some of the fiery cocktails at the rather raunchy looking cocktail bar downstairs, at £8-12 a cocktail you would hope for a very special concoction and that they were, full of spice, delicious fruits and plenty of booze. The Cinnamon club is located just around the corner form Westminster; set in the historic Grade II listed former Westminster Library. The interior as much grand as the outer building, still with ornate book shelves in place and hundreds of leather bound books on the mezzanine level surrounding the dining room of dark brown leather and high white arches, giving the atmosphere of a 1920’s Poirot scene.

Arriving at our small table in the corner, we were presented with an appetizer of deep fried chick pea ball, heavily spiced  and sitting on a cool mint raita, “yes please I’ll have more of them”, fiery little numbers and very moreish. Being the greedy bugger I am, thinking with my stomach rather than head, had the more heavier of starters on offer which in hindsight wasn’t such a good idea as I thought to myself afterwards, waddling my way back to the station feeling especially full. ‘Coorgi style stir-fry of pork with kokum berries’, not the fresh flash cooked stir fry I was expecting, but more a deeply rich, dry sauce surrounding thin slithers of slow cooked pork, very rich but equally delicious. ‘Pan seared sea bass fillet with curried chickpeas, green mango and coconut chutney’, has now set the bench mark of how chick peas should be cooked, packed with flavour, soft yet still holding there shape and texture, a million miles from the tasteless dry cannon balls I’ve found else where, curry slightly over powering for the delicate fish but tasty all the same. ‘Grilled rump of Galloway beef with masala mash, rich onion sauce’ and rich it was, but sadly let down by the tough lump of jaw exercise sitting on top, perhaps the Wagyu beef next time?

Now I’m not one for turning down a pudding, especially if it’s included in the price but, at this point I was starting to feel more than a little over indulged (was the assortment of flat bread really necessary?) but, thank god I didn’t. ‘White chocolate parfait with pink peppercorn crisp’ was nothing short of heavenly, moving swiftly past the tasteless crisp and strait to the parfait covered in crunchy praline full of chocolaty nuttiness, a deliciously light end to a very rich meal!

Helford

Duchy Oysters from the river.

Oysters, you either love em or you hate em. To some they're a salty bogey, to others they are a treat. Fresh from the sea they encapsulate the fresh ozone salty taste of the seashore in there gnarled barnacle bound shell, pure and simple food served straight up. Note: best enjoyed by the sea with a pint of Cornish Ale...Fact.

This year hasn’t been a good year for the blog, it’s been over ten months since the last posting on the the subject of making sloe gin, which by the way the is looking great, dark rich and perfectly clear, the Sloes and damsons have been removed and it’s all been bottled up for storage until next year.

There are few experiences about London that I really enjoy, and one of them is leaving. Escaping town and heading to the West Country. Down the busy A3, up to the M3, passed Fleet and then onto the A303, then you really feel like you're leaving. Passed Stone Henge on your right and then into the rolling open plains between Andover and Shaftesbury, huge expanses of arable land, endless fields of wheat and rapeseed that appear to go onto into the distance forever, blending into the sun which, on a late summers evening is like driving through a Constable painting.

There is a place in Cornwall I spent holidays as a child and over the last 3 years have since returned to in the late summer. It’s a place I’m reluctant to suggest to many people about, as the very reason I love it is the fact it still feels relatively undiscovered and quiet but, I’m still not sure if any body actually reads this blog so what the hell. Beyond Falmouth and just before reaching Helston, there is a turning off towards the coast which will lead you to the very end of a long sea estuary. It will appear a river if you didn't know any better but, in fact you will reach the very end tip of the Helford estuary arriving at the small parish of Gweek an old pilchard fishing village.

There are no main roads leading to Helford only small lanes that will send your sat-nav into a panic attack! Honestly the best navigation will be to keep the river on one side of you, have rough idea of where the cost is and head in a general direction until you find somewhere with a place name and find yourself on the map, any way the best way to discover the area is to get lost and see where you end up (you could ask the locals but, you may have a job understanding them)!

All along this stretch of estuary are creeks hidden by wooded banks with a dark and ancient feel to them, brilliant for walking and exploring especially Frenchmans creek which, you may know of if you have read the book. Such is the quality of the water in the creek that it happens to have some of the finest British Oysters, home to the Duchy's own oyster farm no less, supplying Muscles, Scallops and of course Oysters, some of which are delivered to the Ferry boat inn just across the river and the rest will mainly go to various London haunts.

Pan fried Scallops with curried deep fried cauliflower. 

What about the food, well I think the photos explain that, the Cornish produce especially the fish is really rather good, if you can find it. Sadly there aren't many fish mongers left in the area, due to the lack of demand, most of what comes off the boats will go either to the restaurants and hotels in the area or up to London. However with a little bit of research and asking a few locals it's not impossible to find places at the right time where you can pick up fresh fish only hours after it's been landed. After spending three years there we have just about managed to find everything we need directly from the source such as the hand dived scallops from the diver, or the small sorting house where the day boats deliver their catch to. If you fancy finding a bit of wild nosh yourself, with a little bit of local knowledge and maybe a few tips from forager John (river cottage hand book), there is plenty of wild bounty to be found, cockles, clams, muscles and sampfire, hand picked within moderation of course, make extremely tasty eating and rewarding for that matter. It's shame there aren't more places that sell the incredible produce from the area but, unfortunately during the winter months the trade simply isn't there to sustain smaller shops. If you do get a chance to visit the area, here's a few recommendations and useful links:
The Ferry Boat Inn
Helford River Cottages
Boat Hire
Fishing Trips

View from the Ferry Boat inn

Baked Dover Sole with Cider and Thyme

serves 2

1 medium sized Dover sole

half an onion finely sliced

3 Bay leaves 

4-5 sprigs of thyme

half a glass of Medium dry cider

Butter

Gut and Clean the fish then dry with a paper towel. Preheat the oven to 200 degrees, have a large serving plate warmed ready to transfer the fish to when cooked. In a large baking tray, layer the finely sliced onions in the center of the tray along with the bay leaves, drizzle with a little olive oil and season with salt and pepper. 

Place the fish on top of the onions and bay leaves then rub a little butter onto the top side of the fish season with salt and pepper and place the sprigs of time on top. pour the cider in around the fish then securely cover the baking tray with kitchen foil, bake in the oven for 15 minutes.

Remove from the oven, take the fish out and place on the warm plate, loosely cover with kitchen foil to keep warm. Strain the juice from the pan through a sieve into a small pan. Simmer the sauce over a medium heat, add a generous knob of butter and reduce slightly. To serve, peel the skin off the top side of the fish and pour over the cider sauce. Serve with minted new potatoes and peas.

Wild Mushroom Parpadelle

Serves 2-3

250g Dry Parpadelle. 

60 grams Mixed Dried Mushrooms 

5-6, quality mushrooms such as chestnut or shiitake, sliced.

4 sprigs of fresh thyme, stalks removed.

2 cloves of garlic finely sliced.

250g of good quality Pancetta, the best you can afford, diced into cubes.

Half a glass of dry white wine.

1 Shallot finely sliced.

Butter.

Olive oil.

Splash of Whipping cream.

Small handful of grated parmesan.

Chopped parsley.

In a bowl soak the dried mushrooms in just enough boiled water, cover with cling film and leave for 20 minutes, don't stir during the soaking time, you want any sediment left on the mushrooms to sink to the bottom. Put a large pan of salted water on to boil.

Add two table spoons of olive oil to a heavy bottomed frying pan and gently fry the garlic for 3 minutes, don't let it burn! Next add the chopped shallot, cook for 4-5 minutes before adding the diced pancetta.

spoon off a small cup of the liquid from surface of the soaking mushrooms, then drain them. When the pancetta begins to color, add the parpadelle to the boiling water and cook according to the packet instructions.


Add a healthy amount of butter to the pan and fry the mixed wild mushrooms and fresh mushrooms on a steady heat, cook for 3-4 minutes. Add the thyme to the frying pan along with the white wine and liquid from the dried mushrooms, season to taste with salt and pepper. Turn up the heat and let the sauce reduce slightly, your looking for good pasta sauce consistency, too thin and it wont cover the pasta well. 

Add a splash of the whipping cream to the sauce and take the pan off the heat. Drain the pasta and stir into the creamy mushroom sauce along with the parmesan and parsley. 

Slow Roast Pork with smoked Parika. Black Bean salsa

Recipe