Wednesday, July 11, 2012


As a child you probably heard Pirate tales from far off places like Land's End, Penzance and St. Ives, but little did you know that the same coastal towns that hosted many pirate raids and hidden treasures, were also home to many fabulous, traditional English recipes.

Cornwall, the peninsula that extends below Wales, is the western most region of England and the birthplace of Cornish game hens, Cornish pasties and Cornish clotted cream. Cream teas in Cornwall are indeed a religious experience. Imagine if you will a cool, crisp coastal view. Being wrapped in your favorite cozy sweater, a hot pot of English tea, warm scones, fresh strawberry jam and homemade clotted cream, all ready for you to indulge in as you watch the local fishermen reel in the daily catches.

While we may not be able to recreate the coastal setting that Cornwall offers, we have attempted to recreate the recipes that make England's westernmost point a dining destination for visitors the world over.


Cornish Pasties

The traditional Cornish Pasty was created for the tin miners in the region who were in need of a filling, easy to hold lunch that they could keep with them as they worked underground all day long. Hence the thick crust that would hold in the hearty ingredients while keeping contaminants out.

We found this traditional Cornish Pasty recipe from our friends at English-Food-Spotlight.com:

Shortrust Recipe

8oz plain flour
4oz cold butter
3 teaspoons of water


  • Rub the butter into the flour by hand or in a food processor until it resembles fine breadcrumbs
  • Add a few teaspoons of water
  • Mix gently then squash the mixture together to make a ball. If it's still very crumbly and dry, add another couple of teaspoons of water. Add the water in very small quantities as your pastry will go sticky if you go too far. You can always extra flour if it does get sticky.
  • Roll it out (or squash it down with your hands) to the required thickness and use in whichever way you see fit, such as in Cornish pasties.

  • Ingredients

    Really you can fill a Cornish Pasty with whatever fillings you desire but a traditional pasty includes the following ingredients:
    • beef
    • potato
    • onion
    • turnips
    Yumology likes to cook all of these ingredients together in the following way before stuffing them into our prepared Shortcrust:

    1/2 lb of cubed skirt beef
    1/2 tsp garlic
    1 large yellow onion diced
    3 medium sized red potatoes cubed
    1 medium turnip, skinned and diced
    1 cup of red wine
    1/2 cup of water
    1/2 cup flour
    salt, pepper, thyme
    1 tbsp olive oil
    1 large egg

    • Add the olive oil to a large pan and allow to heat.
    • Roll the beef in the flour until each piece is coated thoroughly.
    • Add the beef to the oil and allow it to sear on all sides.
    • Add the onion, turnips and potatoes.
    • Cook all of these ingredients together until the onions are translucent and the potatoes soften slightly.
    • Add the red wine, water and a healthy pinch of salt, pepper and small pinch of thyme.
    • Allow the pot to simmer on low for 2-3 hours until the beef is fully cooked and the potatoes are soft.
    • Use a fork to remove portions of the mixture and place a fork load or two into the center of a rolled shortcrust circle.
    • Shortcrust circles should be rolled out to be approx. 6" in diameter.
    • Fold over the dough and crimp the edges with a fork.
    • Beat the egg and brush a layer of egg wash over the top of the pasty.
    • Cut a slit in the top of the crust and insert the pasty into a pre-heated oven. Cook at 425 for 10 minutes, then lower the heat and cook at 355 for 20 minutes or until the pasty is golden brown on top and bottom.

    Cornish Clotted Cream

    Making your own Cornish Clotted Cream is much easier than you may think. You want to create a consistency that is somewhere between whip cream and butter, and to do so you'll need to find a minimally pasteurized heavy cream. We found the following recipe from our friends at

    4 cups of minimally pasteurized heavy cream


  • Pour the cream into an oven-safe pot or casserole dish. Something that has a lid.
  • Cover the pot and put the cream in the oven at 200 F.
  • Let the pot sit in the oven for at least 8 hours.
  • When you check on the progress of the cream there should be a thick yellowish layer above the cream, that layer is your clotted cream.
  • Let the pot of cream cool at room temperature, then put it in the refrigerator for another 8 hours.
  • After 8 hours remove the pot from the refrigerator and skim the clotted cream off.
  • You can discard or save any remaining cream underneath for future recipes.
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