Rick Stein’s Cornwall episode 31: Rick returns to Cornwall in the spot where his passion for seafood began, at the exposed rock pools below his parents’ old house on the Cornish Atlantic coast. With his freshly foraged mussels, Rick heads home to Padstow, where he rustles up a delicious seafood omelette for breakfast.
On Bodmin Moor, he and son Jack reminisce about the Cornish ghost stories Rick used to tell, but this time Rick has a tale that he’s never told before: the horrific murder nearly 200 years ago of a young woman called Charlotte Dymond. Below the moor, Rick meets a former car mechanic and cleaner who now farms over 200 goats. Using their artisanal goat’s cheese, Rick shows off his foolproof method for making perfect cheese souffles.
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 31
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”.
Twice-baked goats’ cheese and thyme soufflés
Goats’ cheese and pecorino make these twice-baked soufflés extra cheesy and finishing them under the grill gives a lovely crisp top. The perfect starter to impress.
Method:
- Generously grease 6 ramekins with butter.
- Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats’ cheese. Season with salt and pepper.
- In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible.
- Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins.
- Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool.
- Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish (they can now be kept overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below).
- About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes.
- Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad.
