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.
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  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.
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  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.
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  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.

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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.
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  2. Stir in flour and cook 2 more minutes.
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  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.
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  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.
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  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!

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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.
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  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.
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  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.
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  4. Meanwhile, cut the potatoes into ½ inch by ½ inch sticks. Put them into a colander and rinse under cold running water.
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  5. Place the rinsed chips into a pot of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
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  6. Drain carefully through a colander, then use paper towels to dry them more. Keep in the fridge covered with paper towels until needed.
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  7. Meanwhile, pat the fish dry with paper towels. Season lightly with a little sea salt.
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  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.
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  9. Place the 2 tablespoons of reserved flour into a shallow dish. Toss each fish fillet in the flour and shake off any excess.
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  10. Dip into the batter, coating the entire fillet.
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  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.
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  12. Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt.
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  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.
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  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!

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Creamy Chicken and Dumplings

Creamy Chicken and Dumplings

by | Feb 28, 2023 | Dinner, Recipes, Yesterday's Tides Recipes

Creamy Chicken and Dumplings

Egg noodle drop dumplings take center stage in a thick and creamy sauce.

Printable Version

Servings

6-8

Prep time:

10 min

Total Time:

40 minutes

Good For:

Dinner

Inroduction

About this Recipe

One of my favorite meals has long been Chicken and Dumplings, made from a recipe that appeared in my church cookbook when I was a kid. I’ve tried many other recipes over the years, but I always go back to these dense egg noodle dumplings in this hearty, creamy sauce.

Now, I admit it. My favorite version of the sauce is the one made from canned Cream of Chicken soup and evaporated milk. But if you’re a clean-eating, no-canned-soup kind of family, the from-scratch sauce recipe is just as tasty and only takes a few minutes longer.

Ingredients

Instructions

For the Dumplings

  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 6 eggs
  • 1/2 cup milk

Easy-Peasy Sauce (Option 1)

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cans cream of chicken soup
  • 5 oz evaporated milk
  • 1 can water
  • 1 can milk

From Scratch Sauce (Option 2)

  • 4 tablespoons butter
  • 1/2 cup + 2 tablespoons flour
  • 2 cups chicken broth
  • 1 cube chicken bouillon OR 1 teaspoon Better Than Bouillon
  • 1 cup milk
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

For Chicken

    • 1 pound chicken, cooked
  1. Make the dumplings. Fill large pot about halfway full with water and put on to boil. While the water heats, mix together your dumpling ingredients. The dough should be wet and sticky. Once all the ingredients are incorporated, drop by spoonful into the boiling water. (They come off the spoon most easily if you put the spoon into the water and give it a shake). Cook for 20 minutes.
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  2. Cook your chicken. If you’re using boneless, skinless chicken breasts, cut them into cubes and brown in a chicken fryer, salting and peppering to taste. You can also use shredded chicken if you have some leftover from a roast or rotisserie. Just as good! Once chicken is cooked, remove from pan.
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  3. Make the sauce. Using the same pan in which you’d cooked the chicken, melt the butter and then add the flour, whisking to create a thick paste. Add in your liquid ingredients and whisk until smooth. If you’re making your sauce from scratch, add the spices once it’s smooth.
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  4. Drain the dumplings and combine. Once the dumplings are cooked, drain them in a colander. Add dumplings and your chicken to the sauce and stir.
Printable Version

From the Books

Chicken and Dumplings may not be mentioned in Yesterday’s Tides, but you can bet their Southern table would feature it now and again! Given the popular duck hunting on the islands at the time, the ladies probably would have substituted the water fowl for the chicken when they had fresh meat too.

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