The Face of New World, so do check out her blog. The next challenge is for Scottish food and is being hosted by Janice. Lots of lovely produce to choose from there - you can find out more at Farmersgirl Kitchen.
Pasties and Cornwall seem to be synonymous in most people's minds; they were certainly the most popular entry here, so I thought I'd better do a little background research. According to Lindey Bareham in her book Pasties, pasty is an old English word for a meat pie made without a dish. Due to Cornwall's far flung location, the name continued to be used here after it had died out in most other places. The pasty is of course well known for being the staple food of Cornish miners. A meat, onion and swede filling wrapped inside a pastry case with a crimped "handle" used to hold the pasty whilst eating with dirty hands; this was then discarded along with any adhering contaminants such as arsenic.
I'm a vegetarian so my idea of a good Cornish pasty is a cheese and onion one, which is definitely not traditional. My mother, however, is a bit of a fan, so I do know what a typical Cornish pasty should be like. It should have a juicy filling with a pastry case which is crusty on the outside and tender on the inside. The meat should be beef steak, cut into chunks, never minced with sliced or chopped potatoes, chopped onion and chopped swede - known as turnip in Cornwall. Ingredients are layered raw onto the pastry case and seasoned with salt and pepper. The pasty is then sealed by crimping the sides together along the top or along the edge and then baked. Crimping is a bit of an art and is taken very seriously; whether the crimp should be at the top or on the side is still hotly debated. In 2011, the Cornish pasty was awarded PGI (Protected Geographical Indication) status by the EU, which protects it from being made anywhere outside Cornwall. Interestingly, they say that the crimp must be on the side. This is probably because it is easier for large scale bakers to make them this way; home bakers often prefer the top crimp which makes for a plumper pasty, but is more fiddly to do.
Personally, I've never been able to make a decent pasty, my pastry falls apart and I'm rubbish at crimping, so I am truly impressed with the abilities showcased here.
Cornish pasty as made by her mother. Crimped on the top and containing no swede, Fiona has made it with her first ever flakey pastry, which worked a treat.
Davidstow Cheddar with her mum's cheese and potato pie - made by her mother just as she used to make it when Karen was growing up in Cornwall. On the other side of Bodmin Moor, my mother used to make something very similar and I can vouch for it being great vegetarian comfort food.
prawn and Kingklip stargazey pie and all the way from South Africa no less. There is a strong link between Cornwall and South Africa as many Cornish miners were highly regarded for their expertise and went on to work in the gold fields and diamond mines. Traditionally made with pilchards, this pie has the fish heads poking out of the pastry crust and "gazing" at the sky. Claire has used prawns instead and why not?
strawberry and clotted cream Jubilee cake has a right royal wow factor.
Cornish splits are the traditional vehicle for carrying cream and jam for the highly renowned Cornish cream tea. They've been much neglected in recent years in favour of the easier to make scones, so this seemed like the ideal opportunity to stage a revival. I also managed to use a number of Cornish ingredients, including Cornish sea salt.
Cornish strawberry-rhubarb tiramisu from Chris of Cooking Around the World. A very special tiramisu this is, not only does it feature delicious Cornish ingredients, but it doesn't contain coffee. This means I can make tiramisu AND be able to eat it. Do hop over to Chris's post if you haven't already done so as he has some lovely pictures of a sunny Cornwall - not something we've seen much of recently!
clotted cream and strawberry tarts and cookies were born.
smoked mackerel kedgeree from Janice of Farmersgirl Kitchen. Mackerel is one of the fish that Janice associates with Cornwall. She was unable was unable to source Cornish mackerel for this dish, but figured that the Scottish mackerel she used had quite likely swum up past the Lizard, so could be counted.
pasty. Having taken an Italian dish for his first entry and turned it into a Cornish one, he reversed things this time by using olive oil and rosemary in this Cornish icon. Do visit his blog to find out what other surprising ingredients made their way into this pasty.
Annie's true Cornish pasty. There is plenty of information to be found about Cornish pasties in her post, so do take a look. A word of warning though, she is passionate about the side crimp, so I have to be careful we don't come to blows.
mushroom, cheese and potato pasties. Filled with thyme and sweet potato as well as the title ingredients, this pasty used Davidstow cheddar and was given the full crimping treatment. Tis a real pasty, me han'some.
Tregothnan estate in her entry. Tregothnan is mostly famed for its tea production, but it does have a number of other enterprises, including beekeeping. Beth reckons her ginger spiced honey cake would be especially good served warm with a dollop of Cornish clotted cream ice-cream. I'm definitely up for giving that a go.
saffron buns turned out a beautiful pale yellow and sound delicious.
rustic Cornish pastie pie. I don't know why. It has all of the classic Cornish ingredients you'd expect and looks absolutely magnificent - it's just that lugging such an enormous pie down the mine might have proved a little difficult. They like things bigger in Lancashire apparently!
Sponsored by The Face of New World, we have a £50 Amazon voucher for one lucky entrant who has been picked at random using Random.Org. There will be another £50 voucher next month and so on for the first six months of the challenge. At the end of the process entries submitted over the whole six months will be judged with a grand prize of a £300 voucher.
So, congratulations go to .......... The More Than Occasional Baker