Terra Madre day

When: 9 December 2012 (12.00 Noon to 17.00pm) Where: Ker Avel, Penzance, United Kingdom What: A common gathering of local food enthusiasts, to share ideas and dreams about a sustainable planet that feeds the world conscientiously. We will be sharing our meals around a table while reconnecting our passions towards mother earth.

Garam Masala Spiced Cornish Seafood Chowder

Chef Sanjay Kumar, School of Cornish Sardines (Cornwall) United kingdom 1. The Fish - Common name: Cornish Pilchard - Scientific name:Sardina pilchardus - Origin and characteristics: Pilchard fishing and processing became a thriving industry

in Cornwall from around 1750 to around 1880, after which it went into an almost terminal decline. However, as of 2007, stocks are improving. Since 1997, sardines from Cornwall have been sold as "Cornish sardines", and since March 2010, under EU law, Cornish sardines have Protected Geographical Status.[17] A traditional Cornish pilchard dish is Stargazy pie The traditional "Toast to Pilchards" refers to the lucrative export of the fish to Catholic Europe; "Here's health to the Pope, may he live to repent And add just six months to the term of his Lent And tell all his vassals from Rome to the Poles There's nothing like pilchards for saving their souls!"
Reference: http://en.wikipedia.org/wiki/Sardine_(food) Cornish Sardines is the name given to the pelagic fish of the species sardina pilchardus which have been caught up to six miles off the Cornish coast landed and processed in the county of Cornwall. The colloquial name given to the fish is pilchard. Cornish sardines/pilchards are metallic green or olive coloured along the back with golden flanks and pearlescent silver shading to silvery-white on the belly. There are a series of dark spots along the upper flanks, sometimes with a second or third series below. The size of the fish can vary during the season. A kilo of sardines will contain between 9 -18 fish depending on the individual size of the fish. The body is sub cylindrical, with a rounded belly showing a small ridge from gill opening to anus. The hind margin of the gill is smoothly rounded with a 35 distinct bony strive radiating downward on the lower operculum. The dorsal fin is at the midpoint of the body, the last two anal fin rays are enlarged and there are 8 pelvic finrays, the pelvic fin insertion is situated well behind dorsal;

the largest scales of any pelagic fish. The flesh has a firm, fine texture when fresh, this soon softens and deteriorates exponentially as temperatures rise above 1 Celsius. The individual strength of taste varies with the freshness of the fish and level of fat in the flesh. Reference: http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/c ornishsardines-pdo.pdf 2. The Recipe Ingredients for 4 people: 2 Rashers of streaky bacon(pancetta),10ml vegetable oil,2 Cornish sardines(pilchards)100g Smoked Haddock,1 tbsp of unsalted butter,1 white onion,1 stalk of celery,1 large carrot,1 large potato chopped finely,1 cob of corn scraped,100ml milk to poach the fish,100ml English cream,1 tbsp of Garam masala spice, and a sprig of curly parsley Preparation and cooking time: 30 minutes Method: Remove any bones from the fish, and cook them in milk for 3-4 minutes. Strain the fish and keep the milk aside. Chop the bacon into fine pieces and fry in a large stock pot with the vegetable oil. When Crisp, drain and remove the bacon. Keep aside. Add 1 tablespoon of butter to the pan and saut the chopped onion for a few minutes. Add celery and leeks and saut until soft .Add the diced potatoes, corn and garam masala spice powder and cook for a few minutes. Add the fish cooking milk and the English cream and bring the soup to a boil making sure that the potatoes and vegetables are cooked.Sppon the soup into bowls, and fold in the cooked sardines, and haddock broken into flakes. Serve Hot, garnished with crisp bacon, a few sprinkles of chopped parsley and chunks of bread. Notes: The sardine is an oily fish, and works really well with the smokiness of bacon and the warm blend of the spices in the winter.