july2014-chef2

EMILY SCOTT, THE HARBOUR KITCHEN

Award winning chef, Emily Scott, who was named Best Chef South West by Food Magazine and nominated as ‘Local Food Hero’ in 2013 is opening a new restaurant at the The St. Tudy Inn, pub and restaurant in St. Tudy, Cornwall.

After many successful years running The Harbour Restaurant in Port Isaac and more recently her bespoke, private catering kitchen, she is excited to be launching her new venture at this prestigious and much loved village pub. Emily is looking forward to combining her passion for beautiful, seasonal food with the best Cornish produce available in this wonderful village location. www.sttudyinn.com

Treacle Tart  paired with Kilchoman Machir Bay Islay Single Malt Whisky

Treacle tart is one of most enduring and popular traditional English puddings and is a firm favourite.

This nursery pudding is fit for so many occasions from a dinner party with friends to a family Sunday lunch, or even just with a cup of tea.  Any season it is so adaptable you can dress it up or leave it simple, but no matter how you serve it, it will always bring back childhood memories.

Recipe

Make the pastry rub 70g of butter 150g of plain flour with your fingertips until it resembles rough breadcrumbs, then bring the mixture together with 2 tbsp of cold water to form a soft ball of dough.

Rest the pastry in the fridge for 15 minutes.

Use the pastry to line a deep-sided (4cm) 20cm tart tin with a removable base.

Chill for 20 minutes.

Set the oven at 200C/gas mark 6.

Warm 675g of golden syrup into a saucepan.

Stir in 270g of fine white breadcrumbs, then pour into the uncooked pastry shell.

Slide the tart into the oven and bake for 15 minutes.

Turn the heat down to 180C/gas mark 4 and continue cooking for 15-20 minutes.

Serve warm with clotted cream and a dram of Kilchoman Machir Bay.

Treacle tart
Machir Bay 2014 Hi (1)
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