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Fulub-le-Breton
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Posted: 22.01.2005, 17:14
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registered: Sep. 2004
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Here are some Cornish recipies, what do you think?
What other recipies to people know of.
I have found a lot of cake and tart stuff, its like the Breton culture for that with their butter cakes, crepes and galette.
Cornish Pasty
The ingredients below make three pastys, each requiring a 10" diameter circle.
2 cups flour
2 Tablespoons margarine
1/4 cup shortening
1 cup liquid (1/2 cup milk & 1/2 cup water)-may need less
9 oz. very thinly sliced flank steak - partially frozen
14 oz. or 3 medium to large onions, finely chopped
thinly sliced potatoes
thinly sliced rutabaga (twice as much as potato)
salt & pepper to taste
Mix the crust together as you would any pastry. Roll and cut out three 10" diameter circles.
Onto one half of each circle lay the potato, rutabaga and onion.
Lay the sliced steak over the vegetables and add salt and pepper.
Bring the other half of the circle over the half with the ingredients and seal the sides well.
Bake at 400 degrees for about 1 hour on the middle shelf of the oven.
Saffron Cake
8 grains of saffron 1 tsp lemon extract
3/4 cup boiling water 2 1/2 cups flour
1/2 cup butter 2 tsp baking powder
1 1/2 cups sugar 1/4 tsp salt
2 eggs
1 1/2 cups raisins or currants (soak in boiling water & drain)
Steep the saffron overnight in the boiling water.
Cream the butter, sugar, eggs and lemon. Sift flour, baking powder and salt. Dredge the raisins/currants in the flour and add to the butter mixture alternating with the steeped saffron. Pour into a greased and floured loaf pan. Bake at 350F for at least 1 hour or until done.
Cousin Jack Cookies
2 1/4 cups flour 3 tsp. nutmeg
1 cup sugar 1 tsp salt
1/2 tsp baking powder 1 cup currants
1 cup shortening or oleo 1 tsp vanilla
2 eggs
Moisten currants with 1/2 cup water or milk. Stir the dry ingredients together. Mix in the shortening, eggs and vanilla. Add the currants with the water or milk (you may need to add more to hold). Roll the cookies out and cut with a cookie cutter (like sugar cookies) or drop by tablespoon onto a cookie sheet. Bake at 350F oven for 12-15 minutes.
Cornish thimble tarts
My Cornish grandmother, mother and many Cornish women living in the Mineral Point and Linden area in southwestern Wisconsin made these. It was a popular way to use left over pastry dough. Strawberry and raspberry jam or jelly were favorites for filling.
3 cups sifted flour 3-4 Tblsp. ice water
1 tsp. salt jam or jelly
1 cup lard
Cut lard into dry ingredients until like coarse meal. Add water a small amount at a time until mixture holds together.
Shape into a ball and divide into two equal parts. Chill.
Working with one part, flour board, roll out as for pie crust, but slightly thinner. Cut circles with 2 1/2 inch round cutter. Place on cookie sheets close together, prick with fork. Bake in 400F oven for 5-7 min. or until slightly brown.
Roll out other half of dough, cut with cutter as above. With a thimble cut three holes in each circle. Bake on cookie sheet at 400F oven for 3-5 min. or until slightly brown. Cool.
Top plain half with jam or jelly, cover with thimble cut circle
Cornish Heavy (Hevva) Cake
3 cups flour, sifted and measured
1 cup white sugar
1 cup shortening
3 tsp. salt
1 cup currants or raisins, soaked and drained
3 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. lemon extract
1 egg, beaten
2/3 cup milk and additional milk (see below) to make a soft
biscuit type dough
1/4 cup white sugar
Sift flour, sugar, salt, baking powder and nutmeg into a mixing bowl. Cut in shortening until like corn meal. Add currants. Add lemon extract and beaten egg to 2/3 cup milk. Stir in flour mixture with enough milk to make a soft biscuit type dough.
Grease and flour a 9x13" cake pan.
Spoon dough into pan and smooth top. Brush with a little milk and sprinkle with 1/4 cup white sugar. Bake in a 375F oven until top is browned and cake tests done - about 20-25 minutes or longer.
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Mike
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Posted: 22.01.2005, 18:11
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registered: Jul. 2004
Posts: 2509
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:mrgreen: Note they are American recipes and the oven temperature for the pasties is in Fahrenheit. A Euro oven would make a right cremation. Nice lot of swede (rutabaga) in the recipe. The pasties I have eaten in the States (Michigan) tasted OK but were a funny shape but made a welcome break from the box of donuts (doughnuts).
Are you opening Cornish cuisine shop in Paris?
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hellocthulhu
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Posted: 22.01.2005, 19:18
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registered: Sep. 2004
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You say Rutabaga, he says Swede, I say Turnip ~ let's call the whole thing off!
Other Cornish recipies you might like to include... hmmm, maybe Raw Fry or Hogs Pudding?
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Fulub-le-Breton
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Posted: 23.01.2005, 11:20
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registered: Sep. 2004
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I should have said i robbed the recipies from a US Cornish society website.
As to a shop in Paris, well who knows. A Cornish Pub and Shop, peut etre?
Also there is a London Cornish Society and a Paris Welsh Society, so why not a?
What about Cornish farings (the biscuits)and the pie with the fish heads?
And other produce, i know there are some cheeses, fudge, ice cream, clotted cream but what else?
For drinks there is a bit of that pan celticism with the stout 'Cornish Cream' and various wines and ciders. Has anybody produced a Whiskey or other strong liquer in Cornwall?
Cornwall Branch of CAMRA
Campaigning for Real Ale in Cornwall
http://www.carnmenellis.demon.co.uk/
Here is a link to Kernows thread on real ale
http://www.cornwall24.co.uk/index.php?name=PNphpBB2&file=viewtopic&t=163
edited by: Fulub-le-Breton, Apr 14, 2007 - 02:24 PM
The Cornish Democrat
The Breton Connection
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Mike
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Posted: 23.01.2005, 11:44
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registered: Jul. 2004
Posts: 2509
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Here's a link:
http://www.alanrichards.org/framepage.htm
What about 'Shrub' for adding to seawater-contaminated rum.
I'm interested in seafood recipes - Britanny must be a paradise for this
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Mike
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Posted: 23.01.2005, 11:51
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registered: Jul. 2004
Posts: 2509
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FlB - you may have seen this:
http://news.bbc.co.uk/1/hi/england/cornwall/4196591.stm
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Fulub-le-Breton
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Posted: 23.01.2005, 11:59
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registered: Sep. 2004
Posts: 4273
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Mike i am torn in all directions at the moment! Getting my head around French language, French history and culture, devouring books on Cornwall and then there are the Breton. I really want to get my french up to scratch before i start investigating Breton culture and language.
The sea food is exellent, fresh and good quality. I think it helps that there is more of a market for all sea food in Breizh. So far i have only mooched around the Cote d'Armor and the Loire Atlantic, but Morbhian and Finistere look interesting
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Mike
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Posted: 23.01.2005, 12:11
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registered: Jul. 2004
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Bon Chance et Chans Vat!
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Tumbled
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Posted: 01.03.2005, 11:52
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registered: Jan. 2005
Posts: 135
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Here's some more Cornish recipies !
http://www.greenchronicle.com/connies_cornish_kitchen.htm
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Fulub-le-Breton
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Posted: 11.04.2006, 11:02
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registered: Sep. 2004
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Ahh you see? Cornish Food!: http://www.cornwalls.co.uk/food/ Cornish Food
edited by: Fulub-le-Breton, Apr 14, 2007 - 02:25 PM
The Cornish Democrat
The Breton Connection
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Fulub-le-Breton
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Posted: 11.04.2006, 11:08
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registered: Sep. 2004
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Why are there no Breton Crépe places in Kernow.
This is great food that all Brits, not just the Cornish, would love. The ingredients can be found every where and i'm sure there would be a market in some of the big towns and tourist hot spots!
http://en.wikipedia.org/wiki/Brittany#Gastronomy
edited by: Fulub-le-Breton, Apr 14, 2007 - 02:25 PM
The Cornish Democrat
The Breton Connection
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Kernow
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Posted: 11.04.2006, 14:17
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registered: Sep. 2004
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Try them filled with a sprinkling of Cadburys Flake, then doused with Tia Maria.
Ummmmmmmmmm
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Fulub-le-Breton
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Posted: 25.04.2006, 11:09
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registered: Sep. 2004
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Four more Cornish food websites.
http://www.foodfromcornwall.co.uk/index.php
http://foods-online.co.uk/
http://www.kernowharvest.co.uk/
http://www.cornwallfoodanddrinkfestival.com/
edited by: Fulub-le-Breton, Apr 14, 2007 - 02:26 PM
The Cornish Democrat
The Breton Connection
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Fulub-le-Breton
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Posted: 25.04.2006, 11:42
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registered: Sep. 2004
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oops
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Kattell
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Posted: 27.04.2006, 11:50
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registered: Jan. 2005
Posts: 259
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last visit: 20.04.07
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Did anyone else ever have, remember or make Russian Cream? I'm pretty sure it's a uniquely Cornish thing but I've no idea where the name derives from. I'm sure I can get a Russian Cream recipe from my grandmother, I'll ask her.
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