Food From Cornwall

Cornish food and drink guide

Recipes

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Other Recipes

Cornish Clotted Cream

  • 1 litre (min Jersey or Guernsey cow milk (to produce best results)
  1. Pour the fresh unpasteurised milk (at least 1 litre to get a worthwhile amount of cream) into a bowl or shallow pan, and allow to stand for about 12 hours to allow the cream to rise to the top.
  2. The milk is now to be scalded. This is done by putting the bowl containing the milk into a saucepan of lightly boiling water. The milk should heat up gradually to about 70 - 80 degrees C when the surface of the cream will start to wrinkle. Keep gently heating like this for an hour. Do not let the milk boil, or let water into the milk.
  3. Transfer the bowl or pan of milk to a cool place and leave overnight with a maximum ambient temperature of 5 degrees. Years ago, the farmhouse would have a coolroom with slate tables for this purpose.
  4. In the morning, the cream will have formed a hard clotted crust with thick smooth cream underneath. This can all then be spooned off.

Cornish Sandwiches

  • 2 Spoonfuls Spoonfuls of damson, whortleberry or blackberry jam
  • 2 Spoonfuls Cornish clotted cream
  • 8 - 9 Little Scones, very fresh but cold
  1. Rub the jam through a sieve
  2. Split the scones and remove part of the soft inside
  3. Spread a little jam on each half of the scone, and a teaspoonful of thick cream on the lower half of each
  4. Press each scone together
  5. These are best prepared only a short time before they are to be eaten

Cornish Splits

  • 1 lb Plain Flour
  • 1 oz Butter
  • 1/2 oz Yeast
  • 1/2 oz Caster sugar
  • 1/2 pint Warm milk
  • 1/4 tsp Salt
  1. Cream the yeast and sugar together until they are liquid
  2. Add warm milk
  3. Sieve the flour and quarter teaspoonful of salt into a basin
  4. Melt the butter gently, add it and the yeast mixture to the flour and mix all into a dough which should be kneaded until smooth.
  5. Put the dough into a basin in a warm place for about 3/4 hour to let the dough rise.
  6. Knead again and divide into small round cakes and place them on a greased baking tray.Cover with a tea towel and leave in a warm place for a further 3/4 hour.
  7. Bake in an oven pre heated to 180 degrees for 15 to 20 minutes, when the base of the splits should sound hollow when tapped.
  8. Split and butter them. Serve very hot
  9. Alternatively, leave until cold, then split and butter them, or split and eat with cream, jam or treacle.
  10. Splits eaten with cream and treacle or golden syrup are known as "thunder and lightning"

Cornish Strawberry Shortcakes

  • 6 oz Cornish strawberries
  • 1/4 Pint Cornish double cream
  • 3 Tbsp Sugar
  • 1/2 oz Butter
  • 2 Large Good quality freshly baked scones
  • 1 Tbsp (or extra to taste) Grand Marnier or other orange-flavoured Liqueur
  1. Slice the strawberries lengthwise
  2. In a bowl, gently toss the strawberry slices in the sugar and set aside for as long as possible
  3. Put the scones on a baking try and put to warm in a low oven
  4. In a second bowl, whip the cream with the liqueur until the cream is standing in soft peaks
  5. Remove the warmed scones from the oven, split each in half widthways and spread two bottom halves with butter
  6. Arrange a thick layer of strawberry slices on top of each buttered scone half. Cover generously with cream
  7. Put the two unbuttered scones halves on top, cover with another thick layer of cream, strawberry slices and more cream (if there are any left)
  8. Arrange any remaining strawberry slices decoratively around the shortcakes and serve immediately

Jam Tarts

  • 6 ozs Short crust pastry
  • 6 Tablespoon Boddingtons Strawberry Jam
  1. Put the pastry on to a lightly floured board and shape it with your hands into a neat round.
  2. Roll out the pastry ,put an 8 inch pie plate on top to see if you have the correct shape.
  3. When you have a sufficiently large piece of pastry, fold this over the rolling pin to support it as it is lowered into the plate or tin.
  4. Press the pastry down. Trim round the edge of the pastry with a knife. Be careful that you do not stretch the pastry or cut in towards the centre of the plate or tin, or you will not have a neat edge.
  5. Spread the jam in the centre of the pastry but do not spread it to the edges or it may bubble over during cooking and burn.
  6. Decorate the edge of the tart.
  7. Bake in a moderately hot oven (400-425f. Gas Mark 5-6) for approximately 20 minutes. When the pastry looks golden brown it is cooked.

Kiddley Broth

  • Several Small Onions
  • Some Squares of bread
  • Some Butter, salt and pepper to taste
  1. Boil onions
  2. Strain and put the liquid into a basin with bread cut in squares; butter, pepper, and salt to taste
  3. Eat very hot
  4. Sometimes called Kettle Broth

Mince Pies

  • 1 lb Sultanas
  • 1 lb Currants
  • 1 lb Figs (raisins)
  • 1/2 lb Best Beef Suet
  • 1 lb Demerara Sugar
  • 1/2 lb Mixed Peel
  • 4 ozs Blanched Sweet Almonds
  • 1/2 oz Allspice
  • 2 lbs Peeled and chopped Apples
  1. Mix all the ingredients together, then put through a mincing machine.Add a wineglassful of Rum or Brandy. Tie up and store in a cool place till needed.
  2. The Cornish Christmas Mince Pie used to be made oblong in shape, in imitation of the manger where our Saviour was laid.