I’ll be honest; I didn’t know what to expect with the chicken pie, but it was really nice. Although, it seems it was even better the next day cold. An upmarket quiche, as my husband said. He really loved Cornwall week as he got pie twice! The pasty was the best he had ever eaten, and I although I had trouble fitting in the filling and the rounds were too small, I must admit it was pretty tasty.
Chicken Chaudle Pie............87
Pasty....................................90
Wanted to cook:
Saffron Cake
Figgy 'obbin
Saffron Cake
Ingredients
A pinch of
Saffron (1/32nd of an ounce)
2lbs Flour
1lb Butter
2oz Candied Peel
Pinch of Salt
4oz Sugar
1lb Currents
1oz Yeast
Warm Milk
This
is a traditional Cornish recipe. Saffron colours the cake bright yellow, and
gives it its distinctive flavour. Saffron comes from the autumn-flowering
crocus sativus and is expensive to buy - the saffron is the stigmata of the
crocus, and over 4000 blooms are required to give one ounce of saffron.
Method
- Cut up the saffron and soak overnight by adding a little boiling water, which it will flavour and stain a bright orange.
- Rub the butter in the flour, add the salt, sugar, finely chopped peel and the currants. Warm a little milk and pour it over the yeast and one teaspoonful of sugar in a basin. When the yeast rises, pour it into a well in the centre of the flour. Cover it with a sprinkling of the flour, and when the yeast rises through this and breaks it, mix by hand into a dough, adding milk as needed, as well as the saffron water. Leave in a warm place to rise for a while.
- Bake in a cake tin for about 1 hour at 350F.http://www.cornishlinks.co.uk/recipes-figgy-obbin.htm (accessed 03.02.2016)
Ingredients
8oz Suet
1lb Flour
1tsp Salt
2 tsp Baking
Powder
raisins
Milk
Sugar
Method
- Mix together the suet, flour, salt and baking powder. Add water gradually, to form a dry elastic dough. Knead lightly, then roll out to about 1/2" thick. Sprinkle on two handfuls of raisins, roll them in lightly with a rolling pin.
- Fold up, like a jam suet pudding, sealing the ends. Criss-cross the top with a knife, brush with milk and sprinkle with sugar.
- Bake at 350F for about 30 minutes. Serve hot.'This is a traditional Cornish recipe. The "figs" refer to the Cornish common name for raisins.'http://www.cornishlinks.co.uk/recipes-figgy-obbin.htm (accessed 03.02.2016)
Ingredients
For the Pastry110g /4oz all purpose/plain flour
Pinch of salt
55g / 2 oz butter or half lard and butter, cubed
2-3 tbsp cold water
For the Filling
50g /¼ cup onion, finely chopped
110g / ½ cup potato, cut into 1/4 inch /5 mm dice
110g / ½ cup , cut swede into 1/4 inch /5 mm dice
110g /4oz rump steak, cut into small cubes
Salt and pepper
1 egg, lightly beaten
Makes 4
- Pre-heat oven to 220 °C/ 425 °F Gas 7.
Place the flour, butter and salt into a large clean bowl. - Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
- Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry,
- Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
- NOTE: The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
- Divide the pastry into 4 and roll each piece into rounds the size of a tea plate (approx 6 - 7 inches).
- Place the onion, potato, swede and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper.
- Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little beaten egg.
- Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
- Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
- Serve hot or cold.
Chicken Caudle Pie
The caudle in
this rich and tasty pie is the mixture of egg and cream that is poured into the
filling towards the end of cooking time.
ingredients
serves 4 15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
1 medium onion, skinned and finely chopped
4 chicken drumsticks or thighs, skinned and boned
30 ml (2 tbsp) chopped fresh parsley
4 spring onions, trimmed and chopped
salt and pepper
150 ml (1/4 pint) fresh milk
212 g (7 1/2 oz) packet frozen puff pastry, thawed
150 ml (5 fl oz) fresh soured cream
2 eggs, beaten
Method
- Heat the butter and oil in a small frying pan, add the onion, cover and cook over a low heat, until softened but not browned. Transfer to a 1.1 litre (2 pint) pie dish using a slotted spoon.
- Add the chicken and cook until evenly browned. Arrange on top of the onion in a single layer. Stir the parsley, spring onions, seasonings and milk into the pan and bring gently to the boil. Simmer for 2 - 3 minutes, then pour over the chicken.
- Cover with foil and bake at 180°C (350°F) mark 4 for 30 minutes, until the chicken is tender. Remove from the oven and leave to cool.
- Meanwhile, roll out the pastry on a lightly floured surface until about 2.5 cm (1 inch) larger all round than pie dish. Leave pastry to relax while filling is cooling.
- Cut off a strip from all round the edge of the pastry. Place the strip on the rim of the pie dish, moisten with a little water, then place the pastry lid on top. Crimp the edges, make a small hole in the top.
- Beat the soured cream and the eggs together, then brush the top of the pie with a little of the mixture. Bake at 220°C (425°F) mark 7 for 15 - 20 minutes, until a light golden brown. Reduce the temperature to 180°C (350°F) mark 4.
- Pour the soured cream and egg mixture into the pie through the hole. Shake the dish to distribute the cream mixture and return the pie to the oven for 15 minutes. Remove from the oven and leave to stand in a warm place for 5 - 10 minutes before serving or leave to cool completely and serve cold.
Located in the far west of Great Britain on a peninsula
tumbling into the vast Atlantic ocean, almost completely surrounded by the
sea, a magnificent coastline wraps around Cornwall for almost 300 miles.
Cornwall is also the location of mainland Great Britain's most southerly
promontory, The Lizard, and one of the UK’s most westerly points, Land's End,
while a few miles off shore and even further west is an archipelago of tiny
islands that make up the Isles of Scilly.
Cornwall has the dramatic coastline with its captivating
fishing harbours; the spectacular beaches
and the pounding surf that provide a natural playground but it also has the
wilderness of captivating Bodmin Moor with its panorama of big skies, fascinating
prehistoric remains, great walking trails and more than its fair share of local
legends.
Cornwall also has a tremendous history based on its Celtic roots; its Celtic Cornish
culture; the warmth and friendliness of the people; and the Cornish language
that can be seen in the village names.
In the old industrial heartland, the landscape, recently
awarded World Heritage Site status, is dotted with the fascinating remnants of
a triumphant mining past illustrating Cornwall's enormous contribution to the
Industrial Revolution with engine houses, museums and miles of recreational
trails.
The natural environment, recognised nationally across the
twelve sections of the Cornwall Area of Outstanding Natural Beauty is
accessed by the spectacular South West Coast Path providing walkers with miles of gentle strolls and challenging hikes.
And in the wonderful south of
Cornwall, fed by rivers from the high moorlands, leafy estuaries, fishing villages, beaches,
harbours and beautiful gardens that flourish in Cornwall’s mild climate.
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