Tom’s Cornish Blue cheese bubble & squeak cakes with a cider cream sauce

Welcome to the Pandora Inn’s blog. The Pandora enjoys a spectacular setting on the edge of Restronguet Creek. Parts of the Inn date back to the 13th Century and, with its flagstone floors, low-beamed ceilings and thatched roof it’s not difficult to believe that little has changed since that time. While the Pandora’s wonderful setting remains unchanged, everything else in this cosy traditional inn is 21st century comfort and quality.

We are passionate about using fresh local produce and sourcing the freshest fish, meat and vegetables from local fishermen, farmers, growers and friends. We live in an area that has a fantastic range of quality local produce. It means we can use the freshest ingredients to produce great seasonal dishes – and we are supporting the local economy at the same time.

Through this blog we will sharing some of our most popular and seasonal recipes, useful culinary hints and tips and also introduce you to some of our fantastic local growers, producers and suppliers.

Turning the leftovers into something special!

We all like to produce an impressive spread at Christmas and usually produce far more food than we need. Here’s a recipe to help you make use of the leftovers and result in something that’s really delicious – and a lot more interesting than the traditional turkey curry!

Cornish Blue cheese bubble & squeak cakes use up all your leftover vegetables from Christmas lunch, or roast dinner any time of the year!

Cornish Blue cheese bubble & squeak cakes with a cider cream sauce

To serve four people
You will need for the cakes:

100g Helford Blue cheese
500g roasted potatoes
100g sprouts
50g Savoy cabbage
100g carrots
All this veg is obviously cooked, and now cold.
1 heaped tablespoon wholegrain mustard
1 heaped tablespoon honey
Salt and pepper
A squeeze of lemon
For the sauce:
Half a pint of Cornish Orchard cider
100ml of double cream
Half a shallot finely chopped
To top it off:
4 duck or hen’s egg.

Roughly chop all the cooked vegetables to about the same size, place in a bowl, crumble in the Helford Blue cheese and combine with the mustard, honey, salt pepper and lemon juice. Mould into tennis ball-sized shapes, then flatten into cakes, or patties, and place in the fridge for an hour.
Put some olive into a frying pan (with a metal handle is best) and get it good and hot before adding the cakes. Brown on both sides (about 5 mins in total) and then finish off in an oven (Which is why you need a metal handled pan!) for 8 mins fan oven 170ºC/electic 190ºC/Gas mark 5.
Meanwhile, put the shallot and cider into a pan and cook until it reduces by half. Take off the heat and add the cream. Then bring to the boil and simmer for 5 mins.
Then lightly poach your ducks eggs (which I prefer) or hen’s eggs.
Serve the cakes on warmed plates, topped with an egg and with the cider cream sauce drizzled around the cakes. Delicious!




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