Fifteen, Watergate Bay, Cornwall

I had been wanting to try Jamie Oliver's beach front restaurant for a while. I opted to order off the main menu and not for the five course sample menu. This worked out better as there was more choice with bigger portions and not as expensive.

The crab pasta to start was simple which complemented the fresh crab. For the main, the pork chop with lentils and salsa verde was delicious and nothing like I'd ever tasted. I don't normally eat pork but this was chargrilled making it superb, and the salsa verde cut through the lentils rich flavour. Though my favourite course was the dessert. The panna cotta was so silky smooth with a strong hit of vanilla, like the nicest milky bar yogurt you've ever eaten!

I would also strongly recommended sampling the cocktails, they were superb. I had a coconut mojito followed by an apple pie martini, both were so well balanced and refreshing.

I was very impressed by the whole experience, it was a lovely treat and will definitely be back to try the seasonal variations.

https://www.fifteencornwall.co.uk/

Fifteen's Cornwall Spring Farmers Market, Watergate Bay

14.3.2015

Put on by Jamie Oliver's restaurant Fifteen, this small market celebrates some of Cornwall's best spring produce. From honey to meats and fruit juices, the baked goods caught my eye the most. There wasn't masses to see but worth going, if not just for the beach front location alone.

Jamie Oliver's Orange Curd Tart

Really tasty recipe by Jamie Oliver. The recipe uses a lot of eggs though, so it's a bit indulgent. I've altered it slightly, just to fit round what ingredients I had.

6 egg yolks

200g caster sugar

1 tsp vanilla extract

Zest and juice of 3 oranges

Lime juice (to make the orange juice up to 230ml)

4 eggs

250g butter

 

For the pastry,

100g icing sugar

250g plain flour

125g butter

Zest of 1 orange

1 egg

Splash of milk

 

Pulse the pastry ingredients in a food processor until it forms a dough and chill. Preheat oven to 180C/gas 4.

In a saucepan on a low heat, whisk all the filling ingredients apart from the butter. Keep whisking for 5 minutes until it starts to thicken. Add the butter in chunks and keep whisking for about 15 minutes until thick.

Roll out the dough and line the pastry into a 25cm tart tin. Bake blind for 15 minutes, then remove the baking beans and cook for a further 10-15 minutes until golden brown.

Fill the tart when still warm.

 

Definitely worth making.