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| Recipe Ideas using Cornish Produce |
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Roly-Poly mince pies
50g Natures Garden caster sugar
375g Field Fare puff pastry - thawed
411g Sisleys luxury mincemeat
milk or egg wash
25g Natures Garden flaked almonds
ice cream or cream to serve
Unroll pastry & roll out on caster sugar
Spread mincemeat evenly over pastry leaving a 2cm border along the longest edges.
Fold one of the longest edges over the mincemeat & roll pastry tightly into a sausage shape gently pressing into the mincemeat.
Seal & press both ends in & plump up.
Chill for 30 mins
(This mincemeat roll can be frozen whole or portioned slices up for to 3 months)
Cut the roll into rounds approx 2cm thick
Lay evenly spaced on a baking sheet & flatten with your hand.
Scatter with almonds & bake for approx 15-20mins until golden.
Serve warm with ice cream or Cornish clotted cream (or both!)
Variation - added some chopped marzipan in with the mincemeat
Sausage rolls with Tracklements caramelised onion marmalade
450g Lobbs sausage meat
½ onion – grated
2 tbspns dried sage
750g puff pastry – rolled out
100g Tracklements onion marmalade
egg yolk to glaze
Mix sausage meat with onion & sage.
Spread ½ sausage meat onto cling film in a thin layer
Place thin line of marmalade through the sausage meat.
Roll sausage meat into sausage shape & chill.
Place sausage shape on ready rolled pastry & roll up into sausage roll.
Brush with beaten egg yolk to glaze
Cut into small pieces & bake for approx 15 mins in pre-heated oven
Stilton & poppy seed biscuits
100g plain flour
85g butter
small pinch cayenne or paprika
1 tbspn polenta (optional)
1 tbspn poppy seeds
100g stilton
Put flour, butter, cayenne, polenta & poppy seeds in food processor for a few seconds until blended.
Add stilton & blend until dough is made
Empty dough on to worktop/pastry board & knead together to make into a 25cm sausage shape.
Wrap in cling film & chill for approx 1 hour. (this can be chilled for up to a week or frozen for a month)
Preheat oven to 190°C/375°F.
Cut into slices approx 1cm thick.
Lay in rounds on baking sheet & bake for approx 10mins until golden brown.
Leave to cool on wire tray before serving
Truffles
175g Trenance plain chocolate
40ml brandy or baileys
30g butter
50g icing sugar
50g ground almonds
cherries (optional)
Break 2/3rds of the chocolate into a bowl & place over a pan of water to gently melt.
Add brandy or baileys to melt.
Take off heat & stir in butter
Mix in icing sugar & almonds until well blended
Leave until cool & firm
Divide into approx 12 balls
Grate remaining chocolate
Roll truffles in grated chocolate
Cornish Champagne Cocktail
serves 6
Bramley & Gage quince liqueur 90ml
Rough-cut sugar cubes x 6
Camel Valley sparkling wine 1 x 75cl
Put 1 lump of sugar into each champagne flute glass
Pour the quince liqueur over each sugar lump to soak it, then top up with sparkling wine
(Make ahead tip:- about ½ hour before your guests are due to arrive, pop the sugar lumps in the glasses & pour the liqueur over. Just before serving, top up with the chilled fizz)
For more recipes visit our blog
Do you have a favourite recipe you would like to share?
Send it via email or post.
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