Top Flavours of Cornwall
Updated: Dec 18, 2020
Here is a compilation of some of our best recipes using the flavours and foods of Cornwall.
Brussel sprouts and Cavolo Nero kale, garlic, chorizo and Rodda’s clotted cream - Something a little different for you to try over Christmas, it's easy, quick, full of goodness and flavour.
This dish puts a modern twist on the humble Brussels Sprout.
300g Brussel Sprouts (cut into halves)
200g Cavolo Nero Kale (stalks removed and cut into 5cm strips)
100g Chorizo cooking sausage (quartered and cut into 1cm thick pieces)
4 garlic cloves – thinly sliced
1tbsp boiling water
1/2 lemon juice
113g Rodda’s clotted cream
Salt and pepper
Fill a pan with boiling water and cook the sprouts for 5 minutes, then place them in cold water. Heat a large frying pan, one that you have a lid for or a lid that can cover the top. When the pan is hot, add the chorizo and cook for a few minutes until golden, add the garlic and cook for another minute or so, do not let it burn. Use a slotted spoon to remove the chorizo and garlic from the pan. Drain the Brussel sprouts and then add them to the hot pan. Immediately add the Kale followed by 1tbsp boiling water, the lemon juice, a generous sprinkle of salt and a large grind of pepper. Stir briefly and then put the lid on top. Cook for 3 minutes covered but occasionally stirring. Remove the lid and continue to cook for a further 5 or so minutes until all the liquid has evaporated and the sprouts are beginning to colour and caramelise on the bottom. But you do not want them to overcook and let them become mushy. Add the chorizo and garlic back into the pan, stir briefly to evenly distribute.
Remove the pan from the heat, add the Rodda’s clotted cream in dollops around the pan and toss the greens in the cream. Pour into a large dish to serve. (Additional dollops of Rodda’s clotted cream are optional but advisable).
Primrose Cottage Cornish Fairing Mince pies - These are a must, crisp light pastry - full of fruit and with a crunchy topping flavoured with ginger and spice - very moorish all set off with a dollop of clotted cream.
Credit owed to Paul Hollywood and Delia whose recipes I used but then tweaked to make mine.
Slightly more work than your average mince pie - but then these aren't average!
large jar mincemeat
1 apple finely chopped
375g plain flour
200g unsalted butter
115g caster sugar
110 gm plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp mixed spic
50 gm butter
1 tsp ground ginger
30 gm castor sugar
1 tbsp golden syrup
clotted cream to serve
Mix flour and rub in softened butter together to a crumb consistency.
Add caster sugar and beaten egg, mix to dough, be careful not to over mix.
Chill for 10 mins.
Put mincemeat into a bowl add apple
Heat oven to 200C/200C fan/gas 6
Roll out the pastry to 3mm thick.
Using a round cutter cut out 24 bases and place them into tart trays. Put 2 teasp mincemeat mixture into each.
Bake the mince pies for 10 minutes
Meanwhile make the topping by mixing all warmed (but not melted) ingredients together and rolling into 24 marbles
Remove part baked mince pies from the oven, place a slightly flattened marble on top of each pie and return to the oven for another 8-10 minutes
mins until golden brown.
Cool before dusting with a little icing sugar.
Rattler mulled cider, a good way to celebrate a winter evening with the fruity sparkle of Cornish brewed cider
1½ litre Cornish Rattler Cider,
7 tbsp Apple brandy,
400ml apple juice,
75g dark brown sugar,
Zest 1 orange pared into strips,
4 whole cloves,
2 cinnamon sticks, broken in half,
1 tbsp allspice berries.
Pour the cider, Calvados, apple juice and sugar into a large saucepan, and gently heat to mull.
Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins.
Ladle into glass mugs to serve.
'Little Comfort' and Fig and Walnut Bread, This bread is part of Primrose Cottage Christmas tradition, it is easy to make, and ideal to serve over the festive season - or any season! A rich and unctuous bread enriched with figs and crunchy walnuts, it keeps well, and gets sticker with age. Delicious with cheese - or Cornish ice cream - yes really! Also excellent toasted.
200 gm dried chopped figs
90 gm chopped walnuts
225 ml boiling water
1 1/2 tsp bicarbonate of soda
150 gm caster sugar
1 tbsp black treacle
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
220 gm strong flour
Preheat oven to 160C (180C Fan), grease and line a loaf tin.
Put figs, walnuts, bicarbonate of soda and boiling water together, leave to stand
In another bowl whisk eggs, sugar and treacle, adding flour, salt spices.
Add figs, nits and water to combine.
Pour batter into tin
Bake for 50 - 60 minutes until skewer inserted into the centre comes out clean.
Leave bread in tin for 10 minutes to cool before turning out.
Credit for the original recipe to my friend Carol - who lives at Little Comfort
Ginger Spiced Orange and Clotted Cream cake -Another perfect bake for the festive season, deliciously spiced and made extra special by the addition of clotted cream prior to baking.
50 gm soft brown sugar
100 gm caster sugar
1 ball stem ginger finely chopped, plus 2 tbsp of syrup from jar
75 gm Cornish clotted cream
175 gm SR flour
1/4 tsp salt
1/2 tsp mixed spice
1 orange zest
100 gm icing sugar
juice of orange
Preheat oven 180C (160C fan)
Grease and line loaf tin
Beat butter, sugar and clotted cream together, adding eggs gradually
Stir in zest with flour spice, salt and ginger and syrup.
Bake 50 - 60 minutes until skewer inserted into the centre comes out clean.
Whilst baking mix icing, once cake is done pour the icing onto the hot cake.
Leave in tin to cool.
Credit to Rodda Clotted Cream for the original recipe.