HOG'S PUDDING
Contributed by Marge Parrill
3 1/2 lbs ground pork
3/4 cup dried bread crumbs
1/2 tsp pepper
3/4 tsp salt
1/2 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp celery powder
1/8 tsp ground oregano
1/2 tsp onion powder
sausage sized casings
Place ingredients in a large bowl and mix. Stuff casings with the mixture (a great deal of work) tie the bottom when you have the amount that you want and repeat until all the mixture is used. Cut and boil until done. Yum, yum.
STAR-GAZY PIE
Contributed by Barbara Lein in the Heart of Dixie (Alabama, USA)
This recipe is from a small cookbook by Catherine Rothwell published in Lancashire in 1989. The book has nice photographs in it, too.
"Mevagissey's past breathes pilchards, but this recipe impressed me most because I realised that Bob Timmins and team had not been joking entirely. The pilchards, herrings or mackerel heads are left on the fish, hanging outside the pie, 'gazing' at the stars. Cornish cook Mrs. Colwell said, 'make slits in pastry, making heads of fish poke through", Catherine Rothwell
4 pilchards, herring or mackerel
juice and rind of 1 lemon
2 sliced hard-boiled eggs
6 oz. flaky pastry
1 tablespoon chopped parsley
1 chopped Spanish onion
4 tablespoons fine breadcrumbs
1 rasher bacon
freshly ground sea salt and pepper
1/4 pint white wine
Clean and gut the fish but leave the heads on. Soak the breadcrumbs in milk to make them swell. Add the lemon peel, half the onion and lemon juice, and the parsley. Stuff each fish with this mixture, fold and place in a pie dish, with the heads hanging over the edge. Cover with the chopped eggs and bacon, the seasoning and the rest of the onion and lemon juice, then pour over the quarter pint of white wine. Roll the pastry out to size and cover, leaving the fish heads outside. Bake at 220 degrees C/425 degrees F/Gas Mark 7 for 20 minutes, then for a further 10 minutes at 180 degrees C/350 degrees F/Gas Mark 4.
KETTLE or KIDDLY BROTH
Contributed by Sandy @ Earthlink
This from the Tor Mark cookbook, "Cornish Recipes Old and New," by Ann Pascoe.......
3 onions
1 3/4 oz dripping
Pepper & salt
1 quart of water or stock
Stale bread
1 rasher bacon (or several bacon rinds)
Peel and cut up the onions and simmer in the water with the bacon and dripping for abot an hour. Sieve the soup and pour on to the stale bread, cut into cubes. Season well and eat very hot.
NETTLE SOUP
Contributed by Sandy @ Earthlink
2 lbs young nettles
1 1/4 lbs spinach
1 1/2 pints good stock
Cold milk
4 cold cooked sausages
3 tbsps sour cream
3 tbsps flour
Seasoning
Gather the tips of young stinging nettles, wearing gloves. [no kidding! ;-)]
Wash and blanch the nettles. Wash the spinach. Boil the stock and pour this over the nettles and the spinach. Season and simmer for about three quarters of an hour, adding further stock if required. Pass the liquid through a sieve, then add the flour blended to a cram with a little cold milk. Boil up to thicken, add the sausages chopped up into small rounds and, just before serving, the sour cream.
FISH & CHIPS BATTER
Contributed by Marilyn Phelps
Self raising flour
Beer (Yes, that says BEER!)
Salt
Pepper
Just mix it up to a pretty thin consistency, but LEAVE LUMPS IN IT. This is a batter that you don't want to be dead smooth. Just use it as normal...you'll be amazed how close it gets to what we have in the Fish and Chip shops!
SAUSAGE ROLY-POLY (SAUSAGE ROLLS)
Contributed by Gene Jeffery
It is from "Favourite Cornish recipes" compiled by June Kittow, published
by J. Salmon Ltd.
1 lb. self-raising flour
4 oz. suet
1 lb. sausage meat
1 onion
1 potato
Mix the flour and suet to a stiff dough with water. Roll out to about
1/2 inch thickness. Spread the sausage meat liberally over the dough,
then add a layer of finely cut onion, then a layer of very finely sliced
potato. Roll up tightly and tie in a well-floured cloth, leaving plenty
of room for the pudding to swell. Boil for 2 1/2 hours. Serve with a
green vegetable.
Saffron, the stigma of the crocus flower, has been used for hundreds of years in England's West Country to enhance bread, Some say saffron was brought to Cornwall and Devon by the Phoenicians when they arrived to operate tin mines. Whatever the facts of origin, it takes upwards of 85,000 flowers to make a pound of saffron, and cost is not surprisingly almost as out of sight as that of caviar. Fortunately, it takes only a few of the red gold threads to turn a basic white bread like this one into something that seems exotic. Each loaf you make will be infused with colour and pungent flavour - the tiny red threads at the centre of the deep yellow stains in the dough are sure signs of the real thing, not a substitute in powdered form that bears the saffron label."
The Book of Bread , by Judith and Evan Jones, p. 71
SAFFRON BUNS
Contributed by Katrina Lawson (as well as above quotation)
1/2 tsp saffron threads
1/4 cup boiling water
1 tbsp active dry yeast
1 1/2 tbsp sugar
1/3 cup warm water
1 1/4 cups buttermilk
1 tbsp butter
2 tsp coarse salt
*or*
1 tsp table salt
3-3 1/2 cups white flour, preferably unbleached
Softened butter
Steep the saffron in the boiling water and set aside to cool. In a medium sized bowl dissolve yeast and sugar in the warm water, and let stand until yeast starts to swell.
Warm half of the buttermilk with the butter and salt to dissolve; stir in the remaining buttermilk and the saffron and its marigold-colored liquid. Combine with yeast, mix well, and beat in 3 cups or more of flour until mixture is hard to stir. Turn out on floured surface and knead, adding a little more flour as necessary, until smooth and resilient.
Clean the mixing bowl and butter it. Put the dough in, turning to coat. Cover with plastic wrap and let rise slowly in a cool place (even the refrigerator) until more than double in bulk - 2 hours or more (4 if refrigerated).
Punch down and form a loaf. Place in a buttered 9-inch loaf pan and let rise, covered loosely, at room temperature until double in volume. Bake in preheated 425F oven for 10 minutes, reduce heat to 350F, and bake 25 minutes more. Remove to a rack, and brush the top with soft butter.
SAFFRON BUNS
Contributed by Marcia Rothman(My cousin Lynn from St Austell recipe )
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.
3 lbs flour
1 1/2 lb lard
3/4 lb of butter
1 lb sugar
4 eggs
one and a half to 2 lb of dried fruit
4 packets of saffron (I use 1 to 2 packets)
4 oz yeast
warm milk
Cut up saffron, soak overnight in boiling water, abt 1/4 pt. Rub the butter and lard in the flour, add the sugar, and the currants. Warm a little milk, 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 flour and breaks it, mix by hand into a dough, adding milk as needed, and the saffron water. Knead and shape into rolls.
Leave in a warm place to rise for a while.
Bake in med oven til golden brown
(I use this recipe but I use butter instead of lard and have cut the butter down).
RAW FRY
Contributed by Sandra Pritchard nee Vingoe
This is a Recipe for a dish that has been eaten and enjoyed by my family and lots of others from the Penwith area for many years. "Raw Fry" as it is known is a substantial but cheap dish to eat of cold winter days.
Ingredients for two people.
Three large potatoes.
three rashers of smoked bacon
one ounce of dripping
salt and pepper
one teaspoon of Cornflower
vinegar
Method
Peel and Slice potatoes quite thin
Cut bacon into largest pieces.
Heat dripping (or oil) in frying pan and add bacon.
Cook until sealed then remove bacon from pan,
Put the sliced potatoes into the pan and seal in the hot fat and bacon juices.
Add the bacon and salt and pepper to taste.
Cover with water and leave to cook on a low heat until the potatoes are
cooked and just starting to break up.
Add one teaspoon of cornflower and thicken.
Serve hot with bread and butter adding a dash of vinegar to taste.