Cornish Regional Recipes

Cornwall is a county in the south-west region of England, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Cornish area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.

 

SAFFRON CAKE

3 1/2 lb (1.5kg) plain four, 1 1/2 lb (750g) salted butter, 1 1/2 lb (750g) lard, rub well together then add 1 dessert spoonful salt, 1 lb (500g) currants, 1 lb (500g) sultanas, 1/4 lb (125g) peel mixed.

Cream three penny-worth of yeast (20g) with flour, sugar and warm water made in bowl of above mixture.  Take a dry packet of saffron, crumble up in paper, put in a mug with warm water to draw out on stove.  Add a little milk to saffron.  Add to mixture.  Moisten with sufficient tepid water coloured weakly with milk to get right consistency.  Put to plum (Cornish for rise), covered with a butter paper, then a tea-towel.  When risen, take enough to make saffron buns, well rounded with no currants, etc. showing on surface of bun.  Bake in hot oven. Half fill warm cake tins with remaining mixture. Put on side of stove until mixture has risen again.  Cook in fairly hot oven400F (200C).

 

MULLET PIE

To keep a mullet, leave in  a sandy condition, do not wash or gut for 4 days.

Wash and scale the mullet, cut in 1½ inch chunks.  Place in dish, add milk to cover and parsley.  Bake in oven 350F (180C).  A good ordinary pie-crust can be placed on this if liked.

 

CORNISH PASTIES

Good rich pastry, not too damp, good beef-chuck steak or similar, potatoes, onion, salt pepper.

Cut raw meat in very thin pieces. Slice raw onion quire finely. ‘Shrip’ potatoes into thin pieces (like wood shavings) with very sharp knife.  Roll pastry out moderately thick but not too coarsely.  Cut a round, using large plate as guide.  In middle of round of pastry place handful or two of ‘shripped’ potatoes, onion if liked (makes better flavour)  Place meat all over evenly.  Season well with salt and pepper. Draw edges of two sides to middle, pinching together.  Pressing together with left thumb towards you, turn pastry over left thumb, pinching or crimping as you go, making traditional pasty pattern and working from right to left.  Brush with beaten egg.  Place on piece of greased paper and lay on tin.  Cook in good oven 350F (180C) till pastry is set and light brown.  Finish in lower part of oven till all meat and vegetables are tender – about 45 to 50 minutes.

 

SENNEN COVE CONGER STEW

Pare 1/2 saucepan of potatoes cut to medium size.  Add milk, 1/2 (300ml) pint residue water for liquid, add parsley.

Wash conger and cut into finger-size strips, heaps of them.  Place on potatoes with another sprinkling of parsley and salt. Cover and simmer.