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Paul Rowan's Cornish pasties and chowder recipes - 3 July


PAUL'S CORNISH PASTIES

The Cornish pasty came about as compact meal for the miners to take down the tin mines in Wales. Quite often it was made with 2/3 meat and vegetables and jam at the other end for dessert. It is said that as the miners hands were so dirty, they used to throw away the filthy ends of the pasty down the mine shafts for the knockers and sprites that supposedly lived there.

Ingredients:

Pastry
225g plain flour
1/4 teaspoon salt
100g butter diced
cold water to mix

Filling
225g rump steak fine diced
3 large potatoes fine dice
1 small swede or turnip fine dice
1 large onion fine dice
500ml beef or onion gravy
Salt and pepper

To make pastry:

- Sieve flour and salt into bowl and add  butter 
- Rub lightly till sand texture is achieved, adding water to make a dough roll into a ball and chill for 30 mins.
- Lightly sear beef to colour and cool.
- Add all other ingredients together including cooled beef.
- Divide pastry into 4 and roll out circles approx 1/2cm thick putting  quarter of filling into the centre of each one.
- Dampen edges of pastry with water and draw up to the top crimping the edges together.
- Place on a greased baking sheet and egg wash.
- Bake for approx 40 mins at 220c till golden brown.


SMOKED FISH CHOWDER

This is a lovely thick soup thickened with mash potato and enriched with egg yolks and cream. The ideal fish to use would be smoked haddock but any good quality smoked fish that will flake when cooked will produce excellent results.

Ingredients

500g cold smoked fish such as warehou
1 onion peeled and roughly sliced
600ml fish stock
A few parsley stalks
225g leek thinly sliced
225g mashed potato
50g butter
2 egg yolk
350ml cream
1tspn finely chopped parsley

Method:

- Put fish into pan with parsley stalks and onion and cover with cold water, bring to the boil and simmer for 10 mins.
- Remove fish and strain liquid into a pan
- Remove bones and skin from fish and flake, add skin and bones to strained liquid and bring to boil again, simmer for a further 10 mins then strain and add fish stock to this liquid.
- Add in leeks and simmer till tender then add in mashed potato and butter and stir till smooth.
- Beat egg and cream together and slowly add to soup making sure it does not boil as it will curdle. Finally add in flaked fish and chopped parsley.
- Stir and check for seasoning. Serve with your favourite warm bread and butter


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