Rick Stein’s Cornwall episode 28: On the banks of the River Tamar, Rick visits a little-known mausoleum with a rather macabre story. On the wild Atlantic coast, near Bedruthan Steps, he meets fellow chef Emily Scott, who recreates the meal she cooked for President Joe Biden during the recent G7 summit. And Rick takes to the waves with an inspirational organisation who offer therapy using the power of surfing.
In this new series Rick Stein reveals the Cornwall that he knows and loves: a unique part of the British isles with a strong sense of identity and a history rooted in its Celtic past. With his famous natural inquisitiveness, Rick shares the road less travelled – championing the food, history, music, art and culture of the county many locals argue should be a country in its own right.
Rick Stein’s Cornwall episode 28
Rick Stein
Christopher Richard “Rick” Stein, CBE (born 4 January 1947) is an English celebrity chef, restaurateur and television presenter. Along with business partner (and first wife) Jill Stein he has run the Stein hotel and restaurant business in the UK. The business has a number of renowned restaurants, shops and hotels in Padstow along with other restaurants in Marlborough, Winchester and Barnes. He is also the head chef and a co-owner of “Rick Stein at Bannisters” at Mollymook and Port Stephens in Australia, with his second wife Sarah. He has written cookery books and presented television programmes.
After graduating, he converted a mobile disco in Padstow, which he had run as a student, into a quayside nightclub with his friend, Johnny. It became known for its freeze-dried curries. However, the nightclub lost its licence and was closed down by the police, mainly due to frequent brawls with local fishermen. The pair still had a licence for a restaurant in another part of the building, so they continued with that to avert bankruptcy.
Stein ran the kitchen using the experience he had gained as a commis chef. Eventually he converted it into a small harbour-side bistro, “The Seafood Restaurant”, with his first wife Jill in 1975. As of 2015, his business operates four restaurants, a bistro, a café, a seafood delicatessen, a pâtisserie shop, a gift shop and a cookery school. In 2007 threats against Stein’s businesses were made by Cornish nationalists. His impact on the economy of Padstow is such that it has been nicknamed “Padstein”.
Vegetable melange with beurre blanc – Rick Stein’s Cornwall episode 28
A beautiful side dish of a mix of vegetables with a rich beurre blanc sauce. It’s the perfect accompaniment to simple grilled fish.
Method:
- Boil the potatoes in salted water with a few sprigs of mint until tender, then drain.
- Bring a large pan of water to the boil and take it in turns to blanch the asparagus, broad beans, carrots, turnips, spring onions and garlic for 1 minute each; removing from the water using a slotted spoon and plunging into ice-cold water to refresh.
- Heat the butter in a wide pan over a low-medium heat, add the carrots and turnips, a pinch of salt and a really good pinch of sugar, and cook for 5 minutes or until al dente.
- To make the beurre blanc, put the shallots, vinegar, wine and water or stock in a small pan, bring to the boil and simmer until nearly all the liquid has evaporated. Strain into another pan to remove the shallots. Add the cream and boil to reduce a little more, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated and the sauce has the consistency of double cream. Season to taste with salt and pepper.
- Bring the large pan of water back to the boil, add the potatoes, asparagus, broad beans, spring onions and garlic and cook for a few seconds, then drain well.
- Arrange all the vegetables on a platter and scatter over the chopped herbs. Serve with the beurre blanc.