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  • Home
  • FAQs
  • About
  • Upcoming Events
    • HOST A ROAST
  • PAST EVENTS
  • COLLABORATIONS
    • WHAT THE CHEFS HAVE TO SAY?
  • Hidden Gems
  • Join us
  • Blog
  • WORK WITH ME


​the proof of the pudding
​is in the eating

MEET . CHAT . EAT . TASTE . COOK . SHARE . FORAGE . BAKE . DRINK ​​

Italian picnic box - la Pineta Italian Deli

1/8/2020

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​Today I picked up an Italian deli picnic box from the lovely Valentina Langley of La Pineta Italian Deli in Truro.
With my husband and baby in tow we ventured to the beautiful village of Devoran and sat by the waters edge and opened our picnic box and just cooed over all the goodies inside. Our eyes just got bigger and bigger as we saw the generous portions of lasagna and cocoa topped tiramisu.

The contents of this box included:

ANTIPASTIFine charcuterie of San Daniele (18 month Capocollo Toscano , Speck del Trentinos ) prosciutto, Coppa Di Parma, and Salame from Campania.

A selection of Cheese from the Campania region of Burrata, Provola and Scamorza affumicata.

All served with La Pineta’s homemade preserved mushrooms, peppers, broccoli, tomatoes, homemade Olive and Sun-dried tomato Bread.

MAIN
Lasagna da Cellole

DESSERT
Tiramisu dalla Mamma.

We started with the lasagna. It was layer upon layer of surprises with egg, meatballs to fennel and chorizo. I've never eaten a lasagna quite like this.

The Burrata soft and oozy which complimented the basil and antipasti produce. This was my first time trying this cheese and I'd happily eat again.

My personal favourites were the preserved peppers, mushrooms and spicy roasted broccoli with a divine infused oil that I couldn't stop soaking up the sun-dried tomato bread in.
Everything was moorish. The quality of the Campanian cured meats were great especially the fennel salame, so thick and juicy.

But boy was that tiramisu out of this world. Velvety smooth with a cocoa topping, Italian Mascarpone with layers of ladyfingers and surprising chunks of chocolate and nuts.

These picnic boxes are perfect for date days and nights and family get togethers. Highly recommend. We had such a wonderful brunch, bubba even enjoyed nibbling on a few bits.

Looking forward to collaborating with Valentina when things have calmed down and we can all dine together again.

Order your Picnic Box with La Pineta Italian Deli, here - www.facebook.com/LaPinetaItalianDeli


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February 12th, 2020

12/2/2020

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After hearing such good things I finally got to tick the Twisted Currant off my to-eat list today with my Mother-in-law, Sister-in-law and my bubba. It was certainly worth the wait. We relaxed and enjoyed our afternoon teas in the bay window with the 2 dogs. When we booked the lady on the phone had such a welcoming gentle voice. They cater for all dietary requirements there.
When we arrived we sat down and enjoyed good quality Tregothnan tea. It's always nice to enjoy a good decent cuppa, followed by 2 tiers of homemade decent sized sandwiches with a good choice of fillings - egg mayonnaise, cheese, gammon & pickle and brie and cranberry. There was also a plate of cakes, pistachio sponge with rosewater icing, chocolate and orange cake and chocolate brownies. Then followed a warm currant scone with jam and clotted cream. Not only is it dog friendly but it is also breastfeeding friendly and has proper changing facilities that isn't back breaking. Highly recommend this lovely cafe.
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BURNS NIGHT - Cock-a-leekie Soup RECIPE

25/1/2019

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Firstly I make my own stock.
 
1 leftover chicken carcass
1 onion, quartered
2 carrots, thickly sliced
2 celery sticks, thickly sliced
1 bay leaf
1/4 tsp salt
1/2 tsp roughly crushed peppercorns
2.5 litres cold water
 
Put the chicken carcass and vegetables in a large saucepan. Add the herbs, salt and peppercorns.
 
Pour over the water and bring slowly just to the boil. Skim off any scum with a slotted spoon. Reduce the heat to a gentle simmer, then half cover with a lid and cook for 2 - 2 1/2 hours until reduced by about half.
 
Strain the stock through a large sieve into a jug.
 
Chill the stock for several hours or overnight and then skim off the thin layer of fat on the top of the stock.
 
Serves 6
 
1 tbsp sunflower oil 
2 chicken thigh and leg joints, about 375g
500g leeks, thinly sliced, white and green parts kept separate
3 smoked streaky rashers, diced
2.5 litres chicken stock (4 pints)
1 bay leaf
1 large thyme sprig
50g long-grain rice
salt and pepper
 
Heat the oil in a large saucepan, add the chicken joints and fry on one side until golden. Turn them over and add the white sliced leeks and bacon.
Fry until the chicken is golden all over and the leeks and bacon just beginning to colour.
 
Pour in the stock, then add the bay leaf, thyme and season with salt and pepper. Bring to the boil. Cover and simmer for 1 - 1 1/2 hours, stirring occasionally until the chicken is falling off the bones.
 
Lift the chicken, bay leaf and thyme sprigs out of the soup with a slotted spoon and put onto a plate. Remove the skin and bones from the chicken then cut the meat into pieces.
Return the chicken to the pan, adding the rice and green leek slices. Simmer for 10 minutes until the rice and leeks are tender.
 
Taste and adjust the seasoning if needed.

 
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Reverse advent calendar

21/12/2018

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I love my nephew (aged 9.5) but even more so for doing things like this, the kid has such a kind heart.
Instead of having an advent calendar this year my sister has been teaching him more about 'Sharing is Caring'. This year he has made a reverse advent calendar which means every day instead of opening a window to eat chocolate he adds much needed food items and some extra special items of food to a box that will go to a family that is less fortunate in Cornwall this Christmas for 
Penryn & Falmouth Foodbank. 

It was my nephew's Christmas Eve last night with my Sister as it's his father's year to have him for Christmas, so yesterday they delivered the box of goodies to the Food Bank. ​ 
Good Job Moomin x
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WHY YOU SHOULDN'T MISS SEPTEMBER'S CHAT & EAT NIGHT

30/8/2018

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I am very excited to have Seni Glaister and Jon Stefani, co-founders of WeFiFo joining us at our next Chat and Eat night. WeFiFo is an online platform enabling those who love cooking to share their food with a wider audience and ensuring those who love to eat to have more choice than ever before.

Working with enthusiastic home cooks, supper clubs and professional chefs WeFiFo offer hosts a safe way to earn a flexible income, meet new people, reduce their food waste and improve their skills. WeFiFo are working with people all around the country from Master Chef winners to River Cottage foragers and partnering with people and businesses as diverse as Waitrose, cocktail mixologists and artisan cheese makers. 

They are here to tell you more about what they do, so please do come along, they'd love to meet you, because at the end of the day food tastes better together.

The ticket link will go live next week.
​
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Why EAT ALONE, WHEN WE CAN EAT TOGETHER?

23/5/2018

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Have a read of this article.
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Article written by Jenny Stevens Twitter @jenny_stevens

A couple of people that I have met at business networking events recently, always ask WHY?
WHY do you do these events? WHY??

I will tell you WHY, shall I?

I know what it feels like to be bullied, isolated from peers and to feel lonely. I hate the thought that people go through this every single day, and if I can somehow make a little difference to someones day, month or year then I shall pursue with what I love doing and that is bringing people together.
It is simple to me, I love meeting new people of all ages, all backgrounds, I love making new friends and I love food. I get a real buzz hosting my foodie events and hearing loud chatter and laughter, I know I am doing something right. 
Food brings people together, great and controversial conversations are always had over food and drink.
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Rose in Vale, a hidden gem

20/4/2018

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Never in all my life have I gone to initially meet a hotelier to then be introduced to the head chef who takes me through to the kitchen to construct a dessert so unimaginable right in front of my eyes, which I didn't want to destroy as it was so pleasing to my eyes.

If Life Gives You Lemons Take Tom's
​
lemon curd mousse, meringue, blueberry and basil compote, lime sherbet

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Rose in Vale Country House Hotel is nestled in an idyllic village in Mithian, Cornwall near to
St Agnes. It was a former tin mining Captains residence and is over 450 years old. 
The ownership of the hotel has recently been taken over, 3 years ago by Paul & Claire Hodson who are trying to make it a more community friendly country house hotel and they are very open for collaborations too. To read more about the history click here.

The kitchen is run by head chef Tom Bennetts,  who has been awarded 2AA Rosette Awards.
Tom offers fine dining in the evening, focusing on a classic and refined British cuisine. Using the best local ingredients, seasonal menus feature fresh fish sourced directly from Cornwall’s fisheries, and game from nearby woodlands. Some of the ingredients used are foraged on the hotel’s 10 acreage and the surrounding countryside.
Tom can cater for all dietary requirements and encourages the challenge, so if you are vegetarian, vegan, diary free or gluten-free just let the team know your requirements, whatever you choose, you’re sure to find the perfect beverage to accompany your dish and with over hundred cocktails and an extensive wine list to choose from, you’ll be spoilt for choice.  The popping strawberries and cream cocktail took my fancy but it was too early in the morning to start drinking ;) 

Other foodie offers are: Afternoon Tea and Cream Teas, Seasonal A la Carte, Classics, Private Dining for up to a party of 12 and their very special 'The Chef's Table' for up to 4 people where you can dine inside the actual kitchen with the chefs preparing and creating your food right in front of your eyes.
They are open 7 days a week almost all year.

Please put Rose in Vale on your TO-EAT list. If the desserts are this incredible, I can't wait to try a starter or main.  www.roseinvalehotel.co.uk

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new look @ Hooked on the rocks

27/3/2018

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I was kindly invited to Hooked on the Rocks tonight for their venue relaunch.
I am in love with the new modern decor. There are no more nets or seashore decorations. It has dimmed lighting but not so dimmed that you feel tired. It has been painted a beautiful blue colour on the wooden walls and there are booths so you can have a romantic dinner for 2 or with a small group of friends without seeing lots of other diners. There is also a lobster tank.
The nibbles werent nibbles they were wholesome in size. I ate the most juiciest, crispy chorizo. My first time trying Mackerel Tartar which was light subtle but packed with flavour, I was a bit dubious when reaching for it but it was heaven so I ate 2 of them with an edible flower garnished on top. There were also fishcake balls with tarta cream, a vegetable stack, ham hock canape and then for dessert homemade light and fluffy rhubarb and custard doughnuts and strawberry jam doughnuts and homemade lightly dusted truffles that were sensational.
I can't believe it was 3 years ago that we held a Chat and Eat night at their sister restaurant Hooked Restaurant & Bar in Truro with Robert Duncan. Time to tick Swanpool off our foodie list I think. Thanks again Emma for the invitation.
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Our #RNLIfishsupper

9/10/2017

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I would like to start off by saying a huge thank you to those that joined us on Saturday for our RNLI Fish Supper collaboration with Roselidden. I can now confirm with your donations we raised a whopping £721 for the The Lizard RNLI lifeboat station. I would like to say a massive thank you again to Peter Hadfield of Roselidden for hosting another superb evening in your beautiful long barn and cooking up a feast of all sorts for our 51 guests, no one left hungry that is for sure.
Thank you also to Vanessa Strike for giving Peter a helping hand in the kitchen all evening. Huge thanks to John Strike for also helping out in the kitchen and in the front of house with me and thanks to John's incredible fishing contacts we were given fresh Gurnard, Ling, Coley, Pollock and Prawns all at cost from Newlyn Fish Companyand The Cornish Shellfish Co at Gweek kindly donated 5kg of Cornish Mussels.
The next kind donations came from Thomas Hanson of Hanson Fine Foods who gave us;
2kg Cornish Blue (The Cornish Cheese Company)
2kg Trelawney (Whalesborough Cheese)
2kg Cornish Gouda (Cornish Gouda Co)
these were enjoyed by all on the cheese board course and my final thanks goes to Rodda’s Cornish Clotted Cream, Curds & Croust and Cornwall's Chocolate Cove for the winning table hamper that was won on the RNLI quiz. The prizes were Rodda's Butter, Rodda's Custard, Rodda's Cornish Clotted Cream, Curds and Croust Cheeses and various Cornwall's Chocolate Cove Chocolate hearts.
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Another Year of Great Food

1/1/2017

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Dear Friends,

I am excited to wish you all a Happy New Year 2017.  Excited for new ventures to share in our love of food.  I cannot help but go back in time with an overview of the last 3 years where we have had fun times and good food times at our various Pot luck Events.  Our membership has grown and our events for 2017 are looking towards making more great memories and discoveries around and about our exquisite Cornwall. I would like to Thank you all for your enthusiasm and participation at our Fabulous Pot Luck Events past. Here's looking back at a list of where we have been over the last 3 years since we began.  This means we have much more to look forward to this year and create an even longer list of sharing marvelous food and time together.

March 2014 began the 1st Chat and Eat at the WILDEBEEST.

ROSELIDDEN hosted a Mexican PotLuck night

KOTA KAI was a Meet and Eat

ROSELIDDEN hosted a Vegetarian Potluck night

JILLY BALLANTINE - Truro artist held WHERE FOOD MEETS ART event

GUY AND SARAH hosted a Vegetarian Italian Potluck in Falmouth

SECRET GARDEN CAFE hosted a Feast for our Chat and Nibbles event

FAT HEN hosted a Wild Food Taster Walk

REBEL BREWING CO. hosted a brewery tour in Penryn

We held our first Movie Night showing 'CHEF'

NATURE WORKSHOP hosted a Foraging for Health

We joined PHILLEIGH WAY COOKERY SCHOOL for 
their November SUPPER CLUB NIGHT

ROSELIDDEN hosted our Christmas HOLY and IVY Potluck event

MACKEREL SKY hosted Chat and Nibbles

We hosted a MOVIE & CURRY NIGHT collaboration with THE STAG HUNT INN at PONSANOOTH Usha's amazing Curry completed our event with A Hundred Foot Journey

LITTLE KITCHEN MAGICIANS hosted by our lovely Lizzie on Good FridayHealthy Cookery workshop with children and their parents - I can still smell those homemade Hot Cross Buns

JOHN AND VANESSA STRIKE hosted THE FEAST OF FISH POTLUCKevent at ROSELIDDEN

BONE CHINA in Truro hosted our High Tea and Tapas Soiree

THE BRIG in Falmouth hosted our Chat Eat and Tipple night

PEOPLES AND GARDENS in St Austell hosted our first BIG LUNCH

THE STAG HUNT INN hosted another delicious meal - our Indian Summer Roast by Usha

HOOKED in Truro hosted our Chat and Eat night

BEN PRESTON AND NATALIE FLETCHER hosted our Sushi making Master Class and Japanese Potluck event at Ponsanooth Hall

SCARLET WINES in Hayle hosted our Chat and Eat event

STAG HUNT INN at Ponsanooth began the first of our 'Discovery of Best Sunday Lunch' our perfect host was Usha again

Daughter and Mother (LEANNE AND MELANIE) did our first 'HOST A SUNDAY ROAST' event in Grampound

ROSELIDDEN hosted yet another wonderful Around the world Christmas Potluck event

NAOKO'S KITCHEN hosted the first of many Japanese Supper Club nights -OZASHIKI LITTLE TOKYO

THE VICTORIA INN at Perranuthnoe hosted our Sunday Lunch and Walk

LITTLE KITCHEN MAGICIANS and I hosted a Healthy Children's Cookery class and Movie Morning 'Ratatouille'

THE SQUARE at Porthleven hosted our Chat and Eat night

SECRET GARDEN CAFE hosted a Yallah Coffee Cupping night and The Best Cakes by Sasha

NAOKO'S KITCHEN hosted a Pork Ramen and Gyoza Japanese Night by the fabulous Naoko

LIZARD LIGHTHOUSE and TRELEAVENS ICE CREAM hosted our tasting Tour

NAOKO'S KITCHEN hosted a Mochi and Origami making night

BUSTOPHER JONES hosted a Chat and Canapes in the attic

THE WAYMARKER hosted an Incredible Afternoon Tea Evening 

NAOKO'S KITCHEN hosted a Bento Box Night

PEOPLES AND GARDEN 2nd 'BIG LUNCH' EVENT with us

GROUNDED in Truro hosted a Seaweed Night

TREMENHEERE KITCHEN in the Sculpture Gardens in Penzance hosted aChat and Eat Night

ROSELIDDEN hosted a fantastic Curio Gin and Pizza Camp out Party Weekend

COURTYARD DELI & KITCHEN in Falmouth hosted a Small Plates Tapas event

7TH RISE hosted an Intro into Foraging evening

THE GREEN HEART CAFE in Newquay hosted a Vegan Indian Curry Chat and Eat

BREAKERS BEACH CAFE in St Agnes hosted our Christmas catch up 2016.
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