Las month I revisited my childhood holiday destination, Padstow, where many an August fortnight was spent catching crabs on the harbour, watching the Punch and Judy show and going on adventures in search of caves and rock pools – a true British summer holiday.
Although Padstow hasn’t changed a great deal from the image I had as a child – the familiar little fudge shops and seashell shops are still there, along with the aptly named ‘Thoughts’ and ‘After-Thoughts’ (two shops next to each other which don’t look as though the window displays have been changed since the late eighties) – what has changed is the ‘Rick Stein’ effect.
Clearly a huge draw amongst, what my boyfriend and I would describe as ‘poshtards’ (being from Manchester and Wolverhampton), the Rick Stein effect has turned Padstow into a ‘destination town’ removing some of the charm I hold for it.
Nonetheless, whilst there we did have lunch at Rick’s Seafood Restaurant – note lunch at £35 / head, rather than dinner when main courses started at around £25. And it was good, undeniably tasty.
But this is not what I am writing to tell you about. Rather, Rick Stein is currently promoting his Far Eastern Odyssey book and series so his shop was full of oriental fair such as you might find in speciality Chinese supermarkets.
On a whim, we bought a packet of tempura batter, both because we’ve never tried making tempura and also because one of our favourite restaurants, Pham Sushi makes the best ever.
Corgettes and peppers awaiting their fate...
Tempuraing in action
So, on Saturday night, with willing friends in tow and with John and Edward giving a new meaning to ‘Diva Night’ on X Factor, we attempted the tempura.
Sliced corgettes and green peppers accompanied king prawns bought from Steve Hatt fishmonger on Essex Rd (highly recommended) and although they were delicious, the next time I do it I think I would par boil the veg, especially the peppers as they were still a little raw. The prawns were also a little tricky to cook without over doing the batter.
Sticking with the fishy/oriental theme, the main course was tuna steaks (again from Steve Hatt) marinated Asian style, based loosely on this Waitrose recipe. Delicious. Perfectly seared (even if I do say so myself) and served with simple sides of Jasmine rice and rocket salad with cucumber.
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Steve Hatt's tuna steaks marinating Asian-style
No room left for the rhubarb crumble and custard, so we’re having that tonight!
Pictures are a bit of a let down because in all the excitement, I forgot to take many. However, you can see the deep fat frying process and the tuna marinade which was particularly tasty and very easy to do.
All in all, a good meal. Not done on the cheap as the fish was expensive, but worth it for the quality, and no leftovers for lunch this time…more of that to come.
Now off to have lasagne and watch the X Factor results. Oh the glamour!
