CORNISH RECIPES. Geevor Tin Mine Museum 2009 PASTY. HEVVA (or HEAVY) CAKE

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1 CORNISH RECIPES Geevor PASTY Shortcrust pastry (8oz Self-Raising Flour, 4oz Margarine& Lard, bit of water as necessary) Salt & Pepper 8oz Beef, chuck (or stewing) steak, finely diced 2 medium potatoes, finely diced (or sliced if preferred) 1 medium onion, chopped 1 small swede, or turnip, finely diced (optional) Makes 2 pasties To make the pastry, rub the flour and margarine/ lard together with your fingers in a bowl. Gradually add a small amount of water at a time until a stiff dough is formed. On floured surface, roll out pastry into 2 circles (approx. size of side plate each). Put potato, onions & swede in centre of pastry with salt& pepper. Place meat on top of vegetables. Sprinkle teaspoon of flour over top and finish with a knob of butter. Dampen edges of pastry with milk or water and fold over the top of filling into a semi-circle shape. Crinkle the edge and prick with a fork to let steam out. Brush with egg and milk mixture. Put onto baking tray into preheated oven No.7 for 20mins, then No.4 for 40mins, or until golden-browned. Eat hot or cold. Use crust to hold onto whilst eating. NB: Traditional Pasties were half meat/vegetable and half jam/dried fruit. The actual contents varied with whatever ingredients were available. Originally pasties would have been held by their crust so miners didn t get metallic dust on the main part to be eaten. HEVVA (or HEAVY) CAKE 12oz S.R. Flour 1 pinch of salt 3oz sugar 3oz lard 3oz margarine 6oz mixed dried fruit (raisins/sultanas/currants) Put ¾ of the flour in with lard and margarine mix. Add sugar, salt, fruit and mix. Add water only if necessary. Flatten onto baking tray to desired size/thickness. Gas Mark 4 for 20mins, or until light brown.

2 SCONES 8oz S.R. Flour Pinch of salt 2oz Butter or margarine ¼ pint of milk. Mix flour, salt and margarine together until like fine breadcrumbs. Mix in milk gradually until soft dough. Roll out onto floured surface approx. 1cm thick and use biscuit cutters or sharp knife to cut into rounds, until all dough is used. Gas mark 7 for 10-15mins or until golden brown. NB: Cornish Cream Teas consisted of 2 or 3 scone halves per person, either warm or cold. Either spread with real butter OR preferably, spread with strawberry jam and a dollop of clotted cream on top. Eat with fingers, not with knives/fork! Accompany with pots of tea. NB: Cornish Splits are made with yeast and generally served cold. BREAD 1lb 2oz (500g) Strong bread flour ½ teaspoon salt 1 teaspoon sugar 1 packet (8g) of easy blend Yeast 1oz margarine ½ pint warm water Mix sugar, flour, salt, yeast together. Rub in fat. Add warm water slowly. Knead for 5mins. Leave to prove for 15mins (i.e. leave mixture undisturbed in warm place). Bake for 15mins at 220º or gas 7-8. NB: Early Mining families would have used barley flour for cooking, which made bread and pastry very heavy and hard to digest: BARLEY BREAD 500g barley flour 500g stone-ground wheat flour 1 tsp salt 250g butter Beer to mix

3 Mix the flours and salt together and rub in the butter. Add enough beer to make a soft dough and shape into small cakes. Cook on a hot stone (or griddle) until firm. CORNISH FAIRINGS 100g plain flour pinch of salt 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 2 teaspoon ground ginger 1/2 teaspoon mixed spice 40g golden caster sugar 50g unsalted butter, chilled and diced 3 tablespoons of golden syrup Preheat oven to 200ºC/400ºF/Gas 6. Sift the flour, salt, baking powder, bicarbonate of soda, ginger and mixed spice into a larger bowl. Stir in the sugar. Add the diced butter and rub in until the mixture resembles fine breadcrumbs. Stir in the syrup. Using floury hands, roll the dough into about 20 marble-sized balls. Space them well apart on greased baking sheets. Bake in oven for about 7 minutes or until golden. PLAY DOUGH NB: Not to eat! Just to play with and can also be used to attach candles to hats when dressing-up. 1 cup of water ½ cup of salt 1 cup of water 1 tablespoon of oil 1 teaspoon of cream of tartar ½ dessert spoon of powder paint OR a few drops of food colouring Cook mixture in saucepan over a medium heat stirring all the time. Remove from pan when mixture is thick and comes away from sides. Knead with hands and store in airtight container once cool.

4 TEMPERATURE CONVERSIONS: Heat F Gas C C (Fan Oven) Slow 275 ½ Slow Moderately Slow Moderate Moderate Moderately Hot Hot Hot Very Hot Very hot tsp = 5g or 1/8 oz; 1 tbsp = 15g or ½oz; 4oz = 100g = ½cup (flour) OTHER CORNISH FOODS: SAFFRON CAKE FIGGY OBBIN (suet pudding with raisins called figs by Cornish folk) STAR GAZEY PIE (i.e. savoury pie with mackerel heads sticking out of the top!) SALTED PILCHARDS (Cornish name for sardines) EARLY MINERS MOSSEL may have been a selection of: BARLEY BREAD (dry hard bread difficult to digest) HOGGIN (small bun of barley bread with potatoe and pig fat baked into it) FUGGIN as above but baked with the inclusion of fruit. COLD WATER (Possibly flavoured with mugwort or other cheap tea alternative) WEAK BEER (due to poor water quality, beer was drunk regularly by all because it was partially pasteurised) MILK SALTED FISH ( Pilchards are the Cornish name for sardines) POTATOES DRIED FRUIT SMOKED CLAY PIPE PASTY (Only at celebration times, then made with barley flour and poor quality meat and seasonal vegetables) MODERN MINERS MOSSEL typically much more varied and palatable: SANDWICHES (Bread of softer wheat flour, yeast and had various fillings) FLASK OF HOT TEA

5 HOME-MADE PASTY (About once a week, made with rich pastry and varied fillings) SMOKED CIGARETTES