Cornish Pasties

Cornish Pasties

by | Mar 11, 2023 | Dinner, Recipes, Secrest of Wayfarers Inn Recipes, Secrets of the Isles Recipes, Shadows Over England Recipes

Cornish Pasties

This traditional Cornish take on a classic meat hand-pie is a savory meal that will transport you straight to Land’s End.

Printable Version

Servings

8

Prep time:

30 minutes

Total Time:

1.25 hours

Good For:

Dinner

Inroduction

About this Recipe

I ate my first Cornish pasty at Land’s End in Cornwall, looking out at the rugged coastline. I came home on a mission: must…recreate…this…recipe! I tried many different crusts. A few variations on the filling. And I can say in all honesty that this is the closest of all them to authentic Cornish fare!

The crust needs a little tang, but the orange juice doesn’t just provide that, it helps give it a stretchy consistency while rolling, but it still bakes up flaky, with a perfect amount of chewiness. You’ll likely encounter debates on what “proper” Cornish pasty filling should include…these days there are many varieties, and you can certainly try fillings that suit your tastes. I found that the absolute “traditional” ingredients listed here are delicious, even though I don’t usually like turnips. They provide a nice bite without being overpowering.

Ingredients

For the Crust

  • 3 cups all-purpose flour
  • 4 pinches of salt
  • 1 cup (2 sticks) cold butter, cut into small pieces
  • 1 cup orange juice

 

For the Filling

  • ½ lb stewing beef/chuck roast, cut into small pieces
  • 1 medium potato, diced
  • 1 turnip, diced
  • 1 onion, diced
  • Salt and pepper
  • Butter
  1. Combine the flour and salt in the bowl of a stand mixer or a large bowl. Add in butter and combine until it forms a crumbly mixture. Slowly add in the orange juice and mix just until combined. Pat into a disc and wrap in plastic; refrigerate at least 6 hours or overnight.
    .
  2. When ready to assemble, preheat the oven to 350. Divide the dough into 8 equal sections and roll out on lightly floured surface into circle.
    .
  3. Combine the meat and vegetables in a bowl, stirring to evenly distribute the ingredients. Place a scoop of the mixture into the center of the dough round. Add a few dabs of butter. Fold the pastry dough over and crimp the edges to seal. Arrange on greased or parchment-paper-lined baking sheets.
    .
  4. Whisk an egg with a tablespoon of water and brush over the pasties for a glaze. Bake 30-45 minutes, until golden brown.
Printable Version

From the Books

This recipe was included in the back of There’s No Place Holmes, and pasties are also mentioned in A Name Unknown and enjoyed by all the locals in the Secrets of the Isles books too.

There's No Place Like Holmes - Secrets of Wayfarers Inn Book 20
A Name Unknown - Shadows Over England, Book 1
The Nature of a Lady - Secrets of the Isles, Book 1
To Treasure an Heiress - Secrets of the Isles, Book 2
Worthy of Legend - Secrets of the Isles, Book 3

More Recipes

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Strawberry Scones

Strawberry Scones

by | Mar 11, 2023 | Bread, Breakfast, Dessert, Ladies of the Manor Recipes, Recipes, Secrest of Wayfarers Inn Recipes

Strawberry Scones

Nothing beats a fruity scone, especially when it’s drizzled with a fabulous strawberries-and-cream glaze!

Printable Version

Servings

12

Prep time:

15 minutes

Total Time:

30 minutes

Good For:

Dessert, Breakfast

Inroduction

About this Recipe

We love scones in our family. I make them every year for Mother’s Day, which means that I’ve tried a wide variety of recipes. One of my favorites, though, is this strawberry variation.

The secret to light, flaky scones is to NOT overwork the dough. It ought to be stirred until just combined and then patted into place with as few movements as possible. Do not knead, do not roll out!! Just pat into shape and cut. You can either make traditional round scones or cut the disc into triangles.

Ingredients

For the Scones

  • 2 ½ cups flour
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 tablespoons cold butter, cut into small pieces
  • 2/3 cups + 1 tablespoon cream, separated
  • 1 egg
  • 8 medium sized strawberries, minced

 

Strawberry Glaze

  • 2 strawberries, minced
  • 2 cups powdered sugar
  • 1 tablespoon cream
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
    .
  2. In a large bowl, combine flour, sugar, salt, baking soda, and baking powder. Cut in butter until the mixture resembles coarse crumbs, with some lumps the size of peas.
    .
  3. In a separate bowl, combine the egg and 2/3 cups cream. Pour into the dry mixture and mix until just combined. Gently fold in the minced strawberries. Transfer to a floured surface and lightly form into a disc. Cut the disc into 12 wedges or circles. Brush tops with the remaining 1 tablespoon of cream. Bake for 12 minutes.
    .
  4. While the scones cool, make the glaze. In a small bowl, whisk together the strawberries, powdered sugar, and cream until you have a have a smooth glaze. Pour 1 tablespoon of glaze over the top of each scone. Let set up and serve either warm or at warm temperature.
Printable Version

From the Books

Strawberry Scones were featured in All the Inn’s a Stage, but I can also imagine Ella enjoying them while she’s at the tea house in A Lady Unrivaled.

Greater Than Gold - Secrets of Wayfarers Inn Book 4
A Lady Unrivaled (Signed) - Ladies of the Manor, Book 3

More Recipes

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Peanut Soup

Peanut Soup

by | Mar 11, 2023 | Dinner, Recipes, Secrest of Wayfarers Inn Recipes

Peanut Soup

Looking for a new soup to warm you up on a cool evening? This sweet and savory peanut soup may become your new favorite!

Printable Version

Servings

8

Prep time:

10 minutes

Total Time:

45 minutes

Good For:

Dinner

Inroduction

About this Recipe

I love a good soup…but sometimes I get tired of the same-old, same-old. And as a peanut lover, I also adore finding new ways to use these favorite ingredients, like by using them in savory dishes instead of sweet.

This peanut soup is rich and creamy, delivering some familiar notes of chicken broth and celery, but then with that unexpected but delightful peanut flavor too.

Ingredients

  • ¼ cup (½ stick) butter
  • 1 medium onion, finely chopped
  • 2 sticks celery, finely chopped
  • 3 tablespoons flour
  • 8 cups chicken stock (reduced sodium)
  • 2 cups creamy peanut butter
  • 1 ¾ cups light cream or half-and-half
  • finely chopped peanuts, for garnish
  1. Melt butter in a soup pot over medium heat. Add onion and celery and cook until softened, stirring often, 3-5 minutes.
    .
  2. Stir in flour and cook 2 more minutes.
    .
  3. Pour in the chicken stock. Increase heat to high and bring to a boil, stirring constantly. Reduce heat back to medium and cook, stirring often, about 15 minutes or until it begins to thicken.
    .
  4. Pour through a strainer into another large bowl or pot, pushing on the vegetables to get as much flavor from them as possible. (As an alternative, you could put the soup into a blender to get rid of any chunks.) Discard any remaining chunks. Return soup to pot.
    .
  5. Whisk peanut butter and cream into soup. Warm over low heat for about 5 minutes, but do not boil. Serve warm, garnish with peanuts.
Printable Version

From the Books

Peanut Soup was featured in Greater Than Gold, book 4 in the Secrets of Wayfarers Inn series. The ladies always had soups for lunch at the inn, and sometimes they liked to try something different too!

Greater Than Gold - Secrets of Wayfarers Inn Book 4

More Recipes

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Mushy Peas

Mushy Peas

by | Mar 11, 2023 | Recipes, Secrets of the Isles Recipes, Shadows Over England Recipes, Side

Mushy Peas

Fish and chips demand a side of mushy peas to be TRULY authentic!

Printable Version

Servings

6

Prep time:

10 minutes

Total Time:

13 hours (overnight)

Good For:

Dinner

Inroduction

About this Recipe

Americans are more accustomed to split peas in our recipes, but dried marrowfat peas, which are allowed to dry in the fields, give pea soup and mushy peas a flavor that other dried peas cannot imitate.

Mushy peas are a staple in the British Isles, and the typical side for fish and chips. Preparation is simple but does require overnight soaking, so plan ahead!

Ingredients

  • 9 ounces dried marrowfat peas (no substitutions)                
  • Boiling water
  • 2 teaspoons baking soda
  • 3 cups water
  • 1 teaspoon salt
  1. Add baking soda to boiling water and let dissolve.  Pour water over a bowl with the marrowfat peas, making sure they’re covered by 3 inches of water.  Stir and leave them to soak for at least 12 hours.
    .
  2. Drain and rinse the peas and place them in a pot with about 3 cups of water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for about 30 minutes. Stir occasionally, until the desired consistency is reached. Once the peas are mushy, add the salt.
    .
  3. If the peas are too watery, simmer with the lid off until it thickens. If the peas are too thick, add some water. Taste again and add more salt if needed. They will continue to thicken as they cool.
Printable Version

From the Books

Mushy peas, as the assumed side dish of fish and chips, would have been enjoyed by many of my characters who live in or visit coastal regions…and quite possibly all of them who live in England, regardless. But I won’t link to everything. 😉

A Name Unknown - Shadows Over England, Book 1
The Nature of a Lady - Secrets of the Isles, Book 1
To Treasure an Heiress - Secrets of the Isles, Book 2
Worthy of Legend - Secrets of the Isles, Book 3
The Lost Heiress (Signed) - Ladies of the Manor, Book 1

More Recipes

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Authentic Fish and Chips

Authentic Fish and Chips

by | Mar 11, 2023 | Dinner, Ladies of the Manor Recipes, Recipes, Secrets of the Isles Recipes, Yesterday's Tides Recipes

Authentic Fish and Chips

Crispy fried fish fillets and homemade french fries (chips) deliver authentic, delicious taste!

Printable Version

Servings

4

Prep time:

30 minutes

Total Time:

1.5 hours

Good For:

Dinner

Inroduction

About this Recipe

When we visited England, we went to several different regions, and my husband’s experiment was to try fish and chips in each of them. His goal: to find the best fish and chips in the country.

I don’t know that he was satisfied with his results, but when we came home, I made it my mission to find an authentic recipe that even I, who don’t love fish, would like. And I found one! This adaptation of that recipe features beer-battered fish (don’t worry, the alcohol cooks off, but it lends the batter a lightness from the fizz and a yeasty flavor) and twice-fried chips (that’s how you get the soft-and-crisp texture we so love). If you want it REALLY authentic, serve it with a side of mushy peas!

Ingredients

For the Fish:

  • 7 tablespoons all-purpose flour, divided
  • 7 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Sea salt, to taste
  • 1 pinch black pepper, to taste
  • 1/3 cup dark beer, cold
  • 1/3 cup sparkling water, cold
  • 4 (7-ounce) fish fillets (choose a thick, white fish like cod, pollock, or haddock, the fresher the better)
  •  milk, for soaking fish if it isn’t very fresh (optional)

For the Chips:

  • 2 pounds Yukon Gold potatoes, peeled
  • 1 quart/1 liter vegetable oil (or lard), for frying
  1. If you live in a landlocked region like I do and “fresh” fish has those quotation marks around it, soak the fillets in milk for an hour first to take some of the “fishiness” out of it. If you’re using actual FRESH fish (yay!), no need for soaking.
    .
  2. Set aside 2 tablespoons of flour. Mix the remaining flour with the cornstarch and baking powder in a very large bowl. Add the paprika, garlic powder, and salt and pepper to taste.
    .
  3. Whisk in the beer and the sparkling water to the flour mixture, whisking continually until you have a thick, smooth batter. Let it rest in the refrigerator for 30 minutes to 1 hour.
    .
  4. Meanwhile, cut the potatoes into ½ inch by ½ inch sticks. Put them into a colander and rinse under cold running water.
    .
  5. Place the rinsed chips into a pot of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
    .
  6. Drain carefully through a colander, then use paper towels to dry them more. Keep in the fridge covered with paper towels until needed.
    .
  7. Meanwhile, pat the fish dry with paper towels. Season lightly with a little sea salt.
    .
  8. Heat the oil to 350 F in a deep-fat fryer or large, deep pot. Cook the chips a few handfuls at a time for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Set aside.
    .
  9. Place the 2 tablespoons of reserved flour into a shallow dish. Toss each fish fillet in the flour and shake off any excess.
    .
  10. Dip into the batter, coating the entire fillet.
    .
  11. Carefully lower each fillet into the hot oil (make sure it’s still at 350 first). Fry for about 8 minutes, turning the fish a couple times, until the batter is crisp and golden.
    .
  12. Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt.
    .
  13. Heat the oil to 400, add the chips back in, and cook until golden and crisp, about 5 minutes. Remove from the oil and drain. Season with salt.
    .
  14. Serve immediately with the hot fish.
Printable Version

From the Books

Fish and chips is mentioned explicitly only in To Treasure an Heiress, but many of my characters who live in or visit coastal regions would have enjoyed them!

Yesterday's Tides
The Nature of a Lady - Secrets of the Isles, Book 1
To Treasure an Heiress - Secrets of the Isles, Book 2
Worthy of Legend - Secrets of the Isles, Book 3
The Lost Heiress (Signed) - Ladies of the Manor, Book 1
A Name Unknown - Shadows Over England, Book 1

More Recipes

No Results Found

The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.

Cart
Checkout - $0.00
  • 0
  • 1