Food From Cornwall

Cornish food and drink guide

Recipes

 Biscuits    Cornish Drinks    Cornish Meats    Desserts    Other Recipes    Pasty    Potato Recipes    Saffron Cake  

Cornish Meats

Cornish Beef Burgers

  • 1 kilo minced Cornish beef
  • 1 small minced onion
  • 1 small minced clove of garlic
  • 1 small handfull of fresh white breadcrumbs
  • 1 medium egg
  • 1 small amount of fresh parsley
  • 1 splash Lea and Perrins Worcestershire Sauce
  • 1 pinch salt and pepper to taste
  1. Mix minced beef, onion, garlic, breadcrumbs, egg, fresh parsley, Worcestershire sauce and salt and pepper.
  2. Whizz the ingredients in a processor to combine.
  3. Use a burger press to form 4oz burgers, or just mould the mixture in your hands.
  4. Serve in homemade baps and enjoy with some Cornish ale or cider!

Cornish Cheese, Bacon and Sage Omelettes

  • 8 Rashers Streaky bacon.
  • 6 oz Cornish Yarg or Menallack Farmhouse cheese cut into small cubes
  • 1 Dozen Free Range Eggs
  • 5 ozs Seedless grapes.
  • 4 tsps Sage leaves roughly chopped
  • 1 pinch Salt & Pepper to taste.
  1. Grill the bacon until crisp and then cut into 1cm (1/3 inch) strips.
  2. For the first omelette, whisk together 3 eggs with some salt and pepper, then stir in a quarter of the bacon, Cornish cheese, grapes and sage.
  3. Heat a small knob of butter in a 20cm (8 inch) omelette pan until it foams.
  4. Add the egg mixture and cook over a moderate heat until just set, shaking the pan lightly and stirring all the time with a fork so that the uncooked egg from the top can flow underneath.
  5. Stop stirring for at least 10 seconds so that the omelette can firm up underneath but it should not brown; the centre should be soft and slightly runny.
  6. Cover the pan with a plate and turn out the omelette cooked side up.
  7. Keep warm in the oven and repeat steps 2-6 for the remaining three omelettes.

Cornish Ostrich Fillet Steak

  • 1 Pack Ostrich fillet steak.
  • Some Olive oil
  • 2 Tbsp Cranberry Jelly.
  • 1 Tsp Grated, fresh ginger.
  • 1 Tsp English mustard powder.
  • 1/2 Lemon juice and zest
  • 1/2 Orange juice and zest
  • 4 Tbsp Port
  • Some Fresh cranberries to garnish
  1. Pan fry seasoned Ostrich Steaks in hot oil for 3 minutes each side.
  2. Mix all the remaining ingredients (except the Port) together. Bring to boil whisking well.
  3. Add Port and simmer for 1 minute.
  4. Pour hot sauce over Steaks and serve.

Escallops of Pork with Orange and Marsala

  • 1 1/2 lbs Small thin Cornish Pork Escallops trimmed
  • 1 each Orange, Lemon
  • 2 oz Chilled, diced butter.
  • 12 each Green peppercorns, drained.
  • 2 Tbsp Sifted flour.
  • 1 Tsp Dried, rubbed sage.
  • 1/2 Tsp Marjoram or oregano.
  • 1 1/2 Oz Groundnut or Sunflower Oil
  • 4 Tbsp Marsala (or medium Sherry or Madeira)
  • Some . Soy sauce, salt, pepper and parsley to taste.
  1. Put the escallops side by side on a layer of cling film. Cover with second layer of film then flatten with a rolling pin.
  2. Grate the orange and lemon rind and squeeze out the juice of both.
  3. Crush the green peppercorns.
  4. In a shallow bowl, mix together the flour, half the grated orange and lemon zest, sage, oregano or marjoram and green peppercorns. Season with salt and pepper.
  5. Flip the escallops one by one in the mixture until well coated.
  6. Heat the oil and half the butter in a large frying pan. As soon as the butter starts to sizzle, spread the escallops in the hot pan and cook for 2 minutes over a high heat. Turn over the escallops. Slip half the remaining butter under the escallops and reduce the heat a little.
  7. Cover the pan and cook the escallops gently for a further 4-5 minutes.
  8. Lift the cooked escallops from the pan and put in a warmed serving dish.
  9. Turn up the heat under the pan, add the orange and lemon juice, the zest of the grated zests and the Marsala. Add 100ml (3 1/2 floz) of water and a few drops of soy sauce. Bring to a simmer, stirring and scraping the bottom of the pan.
  10. Spoon the sauce over the escallops. Snip a few sprigs of chervil or parsley and serve as soon as possible.

Hogs Pudding

  • Some Pigs skins
  • Some Fresh pork, lean and fat.
  • Some Bread crumbs
  • Some Thyme, salt and pepper to taste.
  1. Clean pig skins, and let them soak in salt and water
  2. Mince pork.
  3. Add bread crumbs, thyme, salt and pepper.
  4. Thoroughly mix all together. Take skins out of water and dry. Stuff the mixture tightly, then tie up each end.
  5. Boil until cooked.
  6. The Hogs Pudding can be eaten cold, or fried in slices if preferred.

Honeyed Shoulder of Wild Boar

  • 4-5 lbs Rolled wild boar.
  • 3 oz Dripping
  • To cover Salt water.
  • 5 tsps Honey
  • 2 tsps Worcestershire sauce
  • Some Raisins, Cloves, Juniper Berries, Coriander, Lovage, Ginger, Mint, Cumin, Celery Seed and Pennyroyal
  • Some Salt & peper to taste.
  1. Put the meat into a pan which fits it neatly, just cover with water or stock and bring to the boil, simmer for 1 hour, then lift out joint and put into a roasting tin.
  2. Spread the dripping and honey over it and sprinkle with salt, pepper and Worcestershire sauce.
  3. Make your choice of herbs and spices and strew them over the honeyed joint.
  4. Roast in a moderate oven (180 deg c) for 1 and a half hours basting frequently, if necessary moisten with a little of the initial stock.

Warm Trout Salad with Orange Dressing

  • 2 lbs Trout, cleaned
  • 1 Tbsp Dry White Wine
  • 8 oz Asparagus or French Beans
  • 4 oz Mangetout
  • 8 oz Assorted Salad Leaves
  • 1 Carton Mustard Cress
  • 4 . Spring Onions
  • 4 Tbsp Dijon Mustard
  • 4 Tbsp Vegetable Oil
  • 4 Oz Freshly squeezed Orange Juice
  1. Pre-heat the oven to 200c / 400f / Gas 6. Lay the trout on a lightly oiled piece of kitchen foil, pour over the wine and wrap carefully. Bake for 40mins.
  2. Blanch the asparagus or beans in boiling water for 2-3mins. blanch the mangetout for 30 seconds. Drain and cool.
  3. Combine the torn salad leaves, mustard and cress and spring onions in a bowl.
  4. Coarsely grate the zest from one orange and combine with the freshly squeezed orange juice. Mix this with Dijon mustard and vegetable oil for the dressing and season to taste.
  5. Remove the skin from the trout and flake the fish.
  6. Add the asparagus and mangetout to the salad leaves and mix with the dressing. Arrange on a serving plate and pile the trout flakes on top. Serve at once.