Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Tom Hill on October 05, 2016, 11:17

Title: Cornish Pasty
Post by: Tom Hill on October 05, 2016, 11:17

Here in Cornwall home made pasties are a "must". Ingredients: Beef skirt, potatoes, onion, & turnip ( What the English call Swede) and seasoning.  My question is: what is the best variety of Swede for a pasty.  I used Tweed (or mbh did) and it lacked proper flavour.

Title: Re: Cornish Pasty
Post by: GrannieAnnie on October 05, 2016, 11:34

I try not to make much pastry stuff, watching my weight at the moment, so bit off topic, but if you call swedes turnips, what do you call turnips?    ;) ;)  swedes are yellow and turnips are white.

Title: Re: Cornish Pasty
Post by: Tom Hill on October 05, 2016, 13:55

Turnips & White Turnip

Title: Re: Cornish Pasty
Post by: GrannieAnnie on October 05, 2016, 21:34

Quote from: Tom Hill on October 05, 2016, 13:55

Turnips & White Turnip

Thanks Tom!  That's a new one on me.  We live and learn don't we?  I'm afraid when I've made pasties they weren't Cornish, but had minced beef, onion and a macedoine of vegetables in them!  Still nice though!

Title: Re: Cornish Pasty
Post by: Tom Hill on October 05, 2016, 22:52

We also call cauliflower brocolli down here.

Title: Re: Cornish Pasty
Post by: Swing Swang on October 06, 2016, 07:19

Quote from: Tom Hill on October 05, 2016, 13:55

Turnips & White Turnip

Yes, when I lived in Glasgow this confused me too as the same distinction was made. If we realise that Swede is shorthand for Swedish turnip then things seem a little less strange.

Title: Re: Cornish Pasty
Post by: GrannieAnnie on October 06, 2016, 11:26

Quote from: Tom Hill on October 05, 2016, 22:52

We also call cauliflower brocolli down here.

So then do you call brocolli green cauliflower?  And what about Romanescu?  that is a green cauliflower! LOL

Swing Swang, I didn't realise that abbreviation!  Explains a lot!  ;)

Title: Re: Cornish Pasty
Post by: mumofstig on October 06, 2016, 11:43

That is strange, because Broccoli is the odd man out from the cauliflowers (yellow, orange and purple as well as the pale green Romanesco)
Broccoli is a different cultivar altogether  ;)

Title: Re: Cornish Pasty
Post by: chrissie B on October 06, 2016, 22:21

I would just say the one with flavour is yellow the one without is white, although used to get a white turnip in greece was quite nice.
chrissie b

Title: Re: Cornish Pasty
Post by: Tom Hill on October 06, 2016, 22:40

My question is: what is the best variety of Swede for a pasty.  I used Tweed (or mbh did) and it lacked proper flavour.

Title: Re: Cornish Pasty
Post by: mumofstig on October 06, 2016, 23:50

TBH they all taste the same to me...

Title: Re: Cornish Pasty
Post by: Yorkie on October 07, 2016, 18:07

Quote from: mumofstig on October 06, 2016, 23:50

TBH they all taste the same to me...

Me too.

(Watery :wub: )

Title: Re: Cornish Pasty
Post by: Swing Swang on January 11, 2017, 21:19

Just to sabotage and hijack this thread with a bit of cornish pasty humour (sung by Cornishman Jon Cleave from the group Fisherman's Friends):

https://www.youtube.com/watch?v=lGd4cYjbSo8 (https://www.youtube.com/watch?v=lGd4cYjbSo8)

Title: Re: Cornish Pasty
Post by: jezza on January 13, 2017, 21:20

hi a turnips leaves grow out of the top a swede  has a short stem then the leaves  jezza

Title: Re: Cornish Pasty
Post by: hamstergbert on January 15, 2017, 15:15

The HGB method:

1.  Don ear defenders.
2.  Heat oven to 180 / 160 fan
3.  Open Ginsters packet.
4.  Place contents on baking tray.
5.  Insert loaded tray into oven.
Laters....
6.  Take out and eat.

The ear defenders in step one are to attenuate any complaints from Cornish natives about "Ginsters? -them aint real parsties, they'm McParsties, more loike" and "not real Cornish neither, them" and "moi old mum usedter make proper Cornish parsties..." etc etc etc.

Title: Re: Cornish Pasty
Post by: Tom Hill on January 15, 2017, 22:37

Did the ear defenders work ?
Ginsters are to Cornish pasties what Hackney is to the Yorkshire Dales.