Cornish Recipes

 

Ruth Pellow’s Cornish Pasty recipe: (Tenderflake perfect pastry)

(BELOW: Hazel Hendy, Ruth Pellow, Carol Roberts & Linda Stredwick making Cornish saffron buns, congress tarts & coconut balls! Photo by Frank Pellow)
Cornish baking

– 6 cups all purpose flour
– 2 tsp salt
– 1 lb Tenderflake lard
– 1 tbsp vinegar
– 1 egg lightly beaten
– cold water

1. Mix together flour and salt
2. Cut in lard with pastry blender or two knives until mixture resembles coarse oatmeal.
3. In a 1 cup measure combine vinegar and egg, add water to make 1 cup.
4. Gradually stir liquid into flour mixture. Add only enough to make dough cling together.
5. Pre-heat oven to 450deg. F
6. Cut pastry and roll into desired size. Put layer of sliced potatoes. Then layer of turnip. Then layer of finely sliced onions. Cut meat into small pieces and put on top of the onions. Salt & pepper to taste. Add small lump of butter or margarine.
7. Fold pastry over contents and seal by curling edge.
8. Put pasties in until they start to brown, then turn oven back to 350deg and cook 1 ¼ -1 ½ hrs.

Use Parchment paper on the baking trays so that the bottoms of pasties will not burn. NOTE:  Daphne Blunden does the same except she puts the turnip on the bottom layer, and uses foil under each pasty and cooks for 1hour only. Daphne asserts: “Ruth makes great lingers!”

Summer Pudding – A delicious no bake dessert from UK Reader’s Digest.

10 slices of day old bread, crusts removed
200 ml (7floz) unsweetened apple juice
2 tbsp. sugar
700g (1lb 8 oz.) frozen summer fruits

Cut a circle from one bread slice, using a saucer as a guide, use to line the bottom of a 1.2ltr. (2pt) pudding basin. Line the sides with overlapping slices of bread. Bring the apple juice and sugar to the boil in a saucepan. Set aside to cool. Spoon frozen summer fruits into the basin, press down slightly. Spoon cooled apple juice syrup over the fruit. Top with the remaining bread, covering the fruit completely. Cover pudding basin with cling film and top with a small plate that fits just inside the rim of the basin. Weigh the plate down with a heavy jar or can and refrigerate overnight. To serve, remove the weight, plate and cling film, Slide a flexible spatula around the pudding to loosen it. Cover with a shallow dish and invert both basin and dish. Lift off the basin and serve pudding in slices with Cornish Clotted Cream. Enjoy!

Cheese and Onion Pasty (Sarah Tremethick — special recipe from her mother)


8 oz short crust pastry
1 onion, chopped
6 oz cheddar, cubed
1 egg, beaten
milk and egg to glaze

Make short crust pastry and roll out to quarter of an inch (5mm) thick.  Cut into rounds, using a saucer or a small plate.
Place the onion, cheese and beaten egg into a bowl and mix thoroughly.  Place on one half of a pastry round and bring the other half over to cover.  Crimp and glaze with a little egg and milk and bake in a hot oven for 15 minutes.  Reduce the heat and cook for another 30 minutes.

Cornish Pasty (Cheese & Onion)  (Courtesy of “A Cornish Cookbook”, published by Westcountry Books,  www.westcountrybooks.co.uk)

8oz shortcrust pastry
1 onion, chopped
6oz cheddar cheese, cubed
1 egg, beaten
milk and egg to glaze

Make shortcrust pastry and roll out to 1/4″ thick. Cut into rounds, using a saucer or small plate. Place the onion, cheese and beaten egg into a bowl and mix thoroughly. Place on one half of a pastry round and bring the other half over to cover. Crimp and glaze with a little egg and milk. Bake in a hot oven for 15 minutes; reduce heat and cook for another 30 minutes.

Lemonade:
(submitted by Daphne Blunden, courtesy of the 1968 edition of “Recipes From Cornwall”, published by The Cornwall Federation of Women’s Institutes)

3 lemons
1 oz. citric acid
2 lbs. granulated sugar
1/2 oz. Epsom salts
2 pints water

Bring to boil the water and sugar to make a syrup. Into a bowl squeeze the juice of the lemons, add the rinds, citric acid and Epsom salts. Pour the syrup over and let stand overnight. Remove rinds. Bottle. Use diluted with water, to taste.

Fish Cakes: (submitted by Daphne Blunden)

1/2 lb. cooked, flaked and mashed fish
1/2 lb. cooked and mashed potatoes
chopped parsley
seasoning
1 egg
breadcrumbs

Mix and shape into patties. Dip in egg, then in breadcrumbs and fry until golden.

Fish Pie:
(submitted by Daphne Blunden, courtesy of the 1968 edition of “Recipes From Cornwall”, published by The Cornwall Federation of Women’s Institutes)

1/2 lb. cooked, flaked and mashed fish
1/2 pint white sauce
1/4 lb. sieved potatoes
tomatoes (halved)
a sprinkle of cheese, if desired

Mix fish and white sauce and put into a pie dish. Pipe potatoes around edge. Place tomato halves on top as garnish. Bake near the top of a moderately hot oven until browned.

Bread and Butter Pudding: (Pudyn Bara Hag Amanyn)
(submitted by Daphne Blunden, courtesy of “Cousin Jennie’s Cornish Cook Book” by Pamela Pascoe)

Bread, sliced fairly thinly, or slices of bread and butter. These should be cut into triangles or squares.
Dried fruit
Milk
Nutmeg
Sugar (optional)
Egg (optional)

Arrange layers of bread, alternating with raisins, sultanas or currants in pie dish. Scatter a little sugar if you have a sweet tooth. Cover with milk, or with milk with beaten egg to make a richer pudding. Grate nutmeg over top. Bake 1 hour in slow oven.

Pickled Onions: (Onyon Kyfythys)
(submitted by Daphne Blunden, courtesy of “Cousin Jennie’s Cornish Cook Book” / “Kegynlyver Kynytherow Jenyfer” by Pamela Pascoe)

Pickled shallots or onions.
Brine: 2oz. Salt to 1 quart water
Pickling vinegar: 2oz. Sugar to 1 quart malt vinegar boiled together and cooled

Soak peeled onions in brine overnight. Drain and dry. Pack into jars with peppercorns, chillies, bay leaf and other pickling spices to taste. Pour vinegar in to fill jars and add 1 teaspoon of brown sugar to each jar before sealing.

Yeast Buns
(submitted by Sarah Tremethick.  This is her mother’s special recipe.)

1 lb. strong white flour
1 oz. yeast
3 oz. granulated sugar
3 oz. lard
3 oz. currants

Rub lard into flour. Add sugar (take out a teaspoonful) Add currants. Teaspoon of sugar into bowl with 1/2 pint of tepid water. Soon as risen, make well in flour mix, add liquid. Cover mix bowl with tea towel. Leave about 1 hour to rise.

Make into buns. Squeeze mix between thumb and index finger. Put on greased trays. Cook in electric oven at 200C (392F) fan oven for 14 minutes.

Pavlova Recipe

(Served at the Cornish Festival in Wallaroo, Australia — May 2011; submitted by Daphne Blunden)

3 egg whites room temperature
pinch salt
1 cup sugar
1 tsp vanilla
¼ tsp cream of tartar
Whipping cream
Fruit — your own choice

To egg whites add vanilla, cream of tartar and pinch of salt.  Gradually add sugar (approx. 1/8 cup at a time).  Beating until very stiff peaks form and sugar is dissolved — meringue will be glossy. Cover baking sheet with brown (ungreased ) paper. Using 9 round cake pan as a guide, draw circle on paper. Spread meringue over circle. Shape into shell with back of spoon, making bottom ½ thick and sides 1 ¾  high. (don’t worry if not exact). Place on middle rack in oven and bake at 275 F for an hour. Turn off heat & let dry out (door closed) at least two hours (or leave over night). Before serving fill with whipping cream and top with fruit (eg. strawberries and kiwi, or pour passion fruit over).  Good with crushed pineapple, banana or fruit salad. Makes 8 servings.