National BBQ Week 28th May – 3rd June

There seems to be a day or week for just about everything doesn’t there! But who can resist National BBQ Week? A chance to bask in the beautiful English sunshine…. *ahem* and a very good chance to make the most of some local produce on your grill. If you choose to stick with the trusty sausage and burger combo, make sure they’re good ones, perhaps even make your own burgers? Or maybe be a little more adventurous and get chopping with some garden herbs for a tasty marinade such as this one from Angela Hartnett? Whatever you end up cooking, enjoy!

You can buy a delicious range of home reared meats from our farm here in South Cornwall on our website, all available for UK wide delivery.

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How to make a Cornish Pasty

A delayed update from the Cornish Pasty making demo with Anne which took place here at Lobbs Farm Shop on the 25th August. It was typical British summer holiday weather, the wind howling around the shop & squally showers bringing with them thunder and lightning. So it turned out to be a perfect afternoon to stay inside and make pasties! It was well attended with many people staying locally on holiday. What a great way to learn about Cornwall’s iconic Pasty, recently in the news after being awarded Protected Geographical Indication status. You see, you can’t just bung any old ingredient in a pasty, it has to be proper! Anne was here to show us how…

  • A proper Cornish pasty must not contain anything other than swede, potato, onion and beef skirt (or chuck steak if skirt isn’t available) and seasoning to your taste.
  • The secret to making the best pastry for your pasty is to keep it cool by using chilled fat (grated into the flour to avoid lumps) and chilled water for mixing into the flour and to handle it as little as possible.
  • Pat dry all your veg before adding it to your pasty. Any excess water from the veg will cause your pasty to fall apart, which will not do!
  • Make sure that you slice the veg into thin strips, not cubes. Also make sure not to have any sharp edges otherwise these will break the pastry.
  • Layer the veg onto your pastry first and put the thin bits of beef skirt on top of the veg. This way the delicious juices from the beef will soak down through the vegetables.

Armed with these tidbits of information, you can find Anne’s recipe here. You can find photos from the afternoon’s demo below, thank you to all who came and left with some ‘ansome looking pasties! So what are you waiting for, get crimping!


above: Here’s Anne, demonstrating crimping.


above & below: an attentive crowd!


above: these two had crimping down to a fine art!

above: who said it wouldn’t end up messy? Nice whiskers!


above: out of the oven and cooling off, ready to take home for tea.

Cookery demonstrations at Lobbs Farmshop

Hello everyone!

Just to let you know our next cookery demonstration will be on Saturday 26th March from 12:30pm. We are delighted to say Mark, who is the chef at The Salamander Restaurant in Mevagissey will be running the cookery demonstration & he will include tips on cooking mutton.  This will then be followed by a demonstration by Phil, our butchery manager, on how they prepare a carcase of lamb ready for sale. The demonstration costs £10.00 per person & booking is advisable.

Celebration cake workshop is on Saturday 16th April starting at 12.30pm. Those of you who came to our Christmas cake decoration will remember Annie and Helen who will be running this workshop too. You will need to bring a pre-iced sponge cake with you ready to decorate. The price is £10.00 and booking is essential.

Another workshop we have just finalised will be on Wednesday 20th April. Making Easter eggs to decorate, decorating Easter shaped biscuits then a bit of craft work, either designing a picture on canvas or decorating a little gift box to either keep or give as a gift. Two workshops – one starting at 11.00a.m until about 1.00 o’clock and a second workshop from 2.30pm until about 4.30p.m. Price will be £6.00 and booking is essential.

To book any of these events please call 01726 844411

Marmalade & Sunshine

I stopped by Corran Farm yesterday to catch Kathy Lobb in the midst of a mammoth marmalade making session. She makes it to serve at the breakfast table of her Corran Farm B&B and has been making marmalade for most of the week! It was a lovely afternoon, the sunshine making a welcome appearance at the end of a very dreary January week. Such a nice afternoon in fact that I took a rather muddy walk on the farm for the first time in a while. So with out further rambling on, here’s some photos for you!

On a completely random note, has anyone seen this? The Shooter’s sandwich? Heavy going but bloomin’ tasty I should think!

above: chopped seville oranges bubble in the pan with muslin bag full of pips

above: seville oranges

above: here’s Kathy!

above: meet Bert, one of the ten week old collie puppies at Corran Farm

above: couldn’t resist another Bert photo!

above: a lovely wintery sun lights up the trees

above: the beautful Oak tree opposite the farm house, a weak January sun lights the trunk

 

homemade marmalade

Get making that marmalade! It’s just a short window of time in January & February for Seville oranges to be in season. They’re now in stock in Lobbs Farm Shop and here’s a couple of recipes to inspire you…

Simple seville orange marmalade recipe

This is a quick guide. Arm yourself with some muslin, string, a

good heavy-based saucepan and buy or borrow a proper sugar thermometer.

Makes about three jars

400g Seville oranges (about four)
1 lemon
1 litre water
800g white sugar
1 tsp soft dark brown sugar (optional but it makes the colour rosier)

With a potato peeler or sharp knife remove all the orange zest in strips, cut away any white pith then shred the zest and tie it in a small square of muslin. Finely slice the oranges; pith, flesh, juice and all, and the whole lemon, and tip into a heavy saucepan. Add the water and your muslin bag of zest and simmer for about two hours until the pith is tender.

Pick out the bag holding the zest, and leave to drain on a plate. Line a colander with a few layers of muslin, place over a bowl, tip in the contents of the pan, and leave to drip for an hour – you need all the liquid as it contains the vital pectin that makes the marmalade set. You could squeeze any remaining juice from the pith, but it will make the marmalade slightly cloudy.

You should have about 750ml of liquid. Boil it down if you have more, or add water if you have less.

Return the liquid to the pan, add the zest from the bag, and the sugar. Bring to the boil, then quickly simmer until it reaches 104°C. Keep the temperature constant for five minutes. A spoonful on a cold saucer should form a crinkly skin after cooling for five minutes. If it doesn’t, simmer for a few minutes more; but you may have to settle for soft-set. Switch off the heat, leave for 20 minutes, spoon the marmalade into hot, sterilised jars, seal with cellophane and rubber bands and leave somewhere cool overnight to set to a jelly.

Seville oranges freeze beautifully. You do not need to do much with them apart from wash them, stick them in a bag and put them in the freezer. When you run out of marmalade you can cook them from frozen as per your favourite recipe.

 

Or for something completely different try this fabulous desert:

Seville Orange Tart

This recipe should not be underestimated; it is one of the very best puddings we have ever eaten. And it’s pretty easy to make. You can only make it in January and February while Seville oranges are available. Buy masses and make some proper marmalade too.

Serves 6-8

For the pastry:

4oz/100g Trewithen Cornish Farm Dairy butter, hard from the fridge, cut into pieces
5oz/150g Doves plain flour
1oz/25g Billingtons icing sugar

For the filling:
grated rind and juice of 4 Seville oranges
4 large Colin Carter eggs
4oz/100g Trewithen Cornish Farm Dairy butter
10oz/300g Natures Garden caster sugar

If you have a food processor, put all the ingredients for the pastry into the bowl and process until the mixture is like fine breadcrumbs. If you are making the pastry by hand, put the flour and icing sugar together in a bowl. Rub in the butter with your fingertips until you have a crumb-like mixture.
Pat the mixture around the sides and bottom of an 8in/20cm flan dish. Put the flan in the refrigerator for at least half an hour. Bake in a moderate oven (350˚F/180˚C/gas mark 4/bottom right oven in a four-door Aga) for about 20 minutes, or until the pastry is golden brown.

For the filling, put the Seville orange rinds in a large bowl. Beat the eggs in a jug. Add the butter and sugar to the orange rind. Add in the beaten eggs. Mix all together and rest the bowl over a saucepan of simmering water. Stir until the butter has melted and the sugar dissolved, then take the pan off the heat. Stir the orange juice into the buttery mixture. Don’t be tempted to add the juice along with the rind at the previous stage – it just doesn’t work. Pour the mixture into the baked flan case and carefully put the flan back in the oven. Bake at 350˚F/180˚C/gas 4/bottom right oven in a four-door Aga for 15 minutes, or until the filling is just set to the touch. Take out of the oven and serve either warm or cool with cream.

 

smoked bacon & cheddar biscuits

It’s a sunday. Its raining. The wind is howling in from the east. It’s also the first day of darker evenings as the clocks went back last night. The time is ripe for comfort food, so bring on the smoked bacon and cheddar biscuits. These are biscuits in the American sense of the word, somewhere between one of our scones and a biscuit. Deliciously bad for you, very comforting, soft in the middle and golden crispy on the outside. Feel free to substitute the types of bacon and cheese for whichever you fancy. I have an idea Cornish Yarg might make a nice substitute. Also for a lighter crispier biscuit be sure to use lard as opposed to butter. Without further ado, here’s what you need to do…

250g  Smoked Bacon, chopped

260g of plain flour

1 1/2 tablespoons of Baking Powder

1/1 tsp sea salt

1/2 teaspoon Cayenne Pepper

75g chilled Lard

250 grams Mature Cheddar, finely grated

250ml Milk

1. Heat a large frying pan and fry the bacon over moderate heat until crispy. Dry on kitchen paper and chop finely into little crumbs.

2. Preheat the oven to 220˚c  or use the middle shelf of the top oven in the Aga.

3. In a big bowl combine the flour, baking powder, salt and cayenne pepper. Add the chilled lard and using your finger tips, rub into the mixture until grainy. Add the bacon, cheese and milk and stir just enough so that the dry ingredients are moistened.

4. Transfer the mixture to a lightly floured surface and knead no more than four or five times. Pat the dough out using your fingers, not a rolling pin, so it is about 1/2 inch thick and cut them out using a 2 inch biscuit cutter. Pat the trimmings together to cut out more rounds. Arrange on a lightly greased baking sheet and bake in the upper third of the oven for about 12-15 minutes, or until lovely and golden. Eat whilst still warm or let the cool and store in an airtight container.

How to make Homity Pie

So… it may not have the production qualities of a Delia & Heston advert for Waitrose, but, unlike Delia’s foul seafood risotto (what was she thinking?) there is no doubt that Homity Pie is rather wonderous. In fact, so much so, it is one of our Delicatessen’s mose requested items. So, myself and our in-house chef Gavin put a little film together taking you through the making of one. The ingredients are to make on big fat delicious pie. We use ready rolled puff pastry which, benefits from being rolled a little bit more to stretch it as it will shrink a bit during cooking. Use a good mature cheddar for the topping, don’t be skimping on this. Also, boil the spuds until tender, but not overcooked and falling apart. That just wouldn’t do!

So, I think you’ll agree the little film is a touch scruffy round the edges, but its heart is definitely in the right place! Now get cooking!

The Homity Pie ….

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