Food From Cornwall

Cornish food and drink guide

Recipes

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Potato Recipes

Chervil Cornish New Potatoes

  • 1 lb Cornish New Potatoes, rubbed clean but left in their skins
  • 2 oz Butter
  • 1 Lemon
  • 1 Small bunch fresh Chervil
  • Some Salt & Pepper
  1. Bring a pan of lightly salted water to the boil, add the Cornish new potatoes and simmer until tender (from 7 to 20 minutes depending on size of potatoes).
  2. Melt the butter in another pan. Toss in the cooked potatoes, chervil leaves, seasoning and a little lemon zest.

Potato Jowdle

  1. Cut up enough raw potatoes to fill a frying pan. Cover with water, add a chopped onion, pepper and salt to taste, and fry till soft.

Potato Pudding

  • 3 lb Self-raising flour
  • 2 1/2 lb Raw suet, grated
  • 5 lb Potatoes, peeled and grated
  • Some Stock (preferably made from fresh bones from your butcher)
  • 12-14 Cloths (for boiling your puddings)
  • Some Salt and pepper
  1. Make up your stock in a large pot and put to one side.
  2. Thoroughly mix together the flour and the grated raw suit in a large bowl, season with salt and pepper.
  3. Mix in the grated potato until you eventually end up with a large dumpling (you may need to add a little water if it is too dry or flour if too wet).
  4. Divide the dumpling into 12-14 smaller dumplings and tie them up in the cloths.
  5. Boil in your stock for about 1 to 1 1/2 hours.
  6. Leave to cool and then remove the cloths.
  7. When cold slice and grill them until golden brown, you can even bake them in the oven.
  8. This is a lovely substitute for potato and very tasty with cold meats especially on Boxing Day. (Mary Hart, Truro).