With a background of classic training in the art of French cuisine, and having headed the restaurant at Tate Modern, Joe’s food philosophy is refreshingly straight forward. “My ethos is all about simple food cooked well, with really great ingredients,” says Joe. Joe’s Spanish roots still infuse his style of cooking. “I am trained in French cuisine, but I am still very influenced by the rustic Galician flavours and ingredients which I enjoyed throughout my childhood in Spain.”The Gwel an Mor menu already boasts some delicious tapas options, and 2015 will see even more.
Cornish Hake Galician Style
2 hake steaks cut through the bone
1 large onion – chopped
3 cloves of garlic – 2 crushed, 1 sliced
a handful of peas
4 large potatoes – thinly sliced
100g diced chorizo (optional)
fresh chopped parsley
1 bay leaf
1 tsp flour
salt and pepper
olive oil (preferably pomace oil) for cooking
► Pre-heat the oven to a medium-high heat.
► Heat a little olive oil in a large saucepan and fry the onions until golden brown. If you’re using chorizo in your dish, add it to the pan at this stage.
► Add the two cloves of crushed garlic, the chopped parsley, ½ tsp paprika and the peas and mix well.
► Add the potatoes and mix well. Sprinkle the flour and fry the potato mixture for two minutes. Then cover the whole mixture with cold water and add salt, pepper and the bay leaf.
► Cook the stew for about 15 minutes or until the potatoes are cooked. Then transfer the stew into a clay dish.
► Place the hake steaks on top of the stew and bake in the oven for 10 to 12 minutes.
► Heat a little oil in a pan and fry the sliced garlic with a pinch of paprika until golden brown. Serve the hake steaks on a bed of stew topped with the fried garlic and sprinkled with some chopped parsley