Trewithen Dairy has created a collection of recipes for the festive period, with each dish featuring a unique Cornish twist.
The Trewithen Dairy website contains further festive recipes including edible gifts, leftover ideas and traditional favourites.
A couple of the receipes are below, and more Christmas ideas (and a whole host of other everyday recipes) can be found on the Trewithen Recipes page.
Red Onion Tarte Tatin with Blue Cheese and Cornish Clotted Cream
Layers of flaky pastry topped with buttery, caramelised onions makes the perfect vegetarian Christmas dinner or a great Boxing Day buffet centrepiece. Crowned with rich Cornish blue cheese and Cornish Clotted Cream for a luxuriously festive finish.
Serves 4 – 6
4 tennis ball size Red Onions, peeled and halved
150ml Chicken Stock
Bunch of Thyme
100g Caster Sugar
50g Trewithen Dairy Salted Butter, chilled cubes
15ml Balsamic Vinegar
1 sheet of ready-made Puff Pastry
50g Blue Cheese
50g Trewithen Dairy Cornish Clotted Cream
Preheat oven to 170c
Slice the peeled onions in half lengthways from root to stem. Drizzle olive oil in a cast iron pan, add the thyme, then place the onions neatly cut side down over the top. Pour over the chicken stock, then place the pan in the center of the pre-heated oven for 25 minutes. If there’s any chicken stock remaining in the pan once the onions are cooked, carefully tip it away while keeping the onions intact. Set aside.
While the onions are softening, make the caramel. Place the sugar in a small saucepan along with the tiniest dash of water. Allow the sugar to caramelise without stirring it, before removing from the heat and whisking in cold cubes of butter. Add the balsamic vinegar and season to taste – you may wish to add extra vinegar. Set aside.
Increase the oven temperature to 200c.
Drizzle 3 tablespoons of the balsamic caramel around the onions and carefully arrange the onions so they fit snuggly and neatly in the pan. Cut out the puff pastry so it’s slightly larger than your cast iron pan. Moving quickly if the onions are still warm, push the pastry around the onions and pierce a hole in the middle to let out steam.
Return the tart to the oven for approx 25 minutes or until cooked through and golden. Allow to cool for 15 minutes before turning out. Carefully run a knife around the pan, place your presentation plate on top of the pan and gently flip the plate upside down. You may need to ease the tarte away with a knife.
Combine the blue cheese and clotted cream together in a small bowl and dollop on top of the cooled tarte. Garnish with watercress, rocket or sprigs of thyme to serve.
Saffron Bun Christmas Stuffing
This Cornish twist on a classic stuffing is bound to steal the show this Christmas. Plump dried fruit and the golden glow of saffron makes Cornwall’s famous treat, the saffron bun, a terrific alternative to bread for a very special festive stuffing. Combine with salty bacon, onion and hardy herbs for a flavoursome side to your main event – don’t forget to make extra so there’s plenty for the ultimate left-overs sandwich!
Serves 4 – 6
50g Trewithen Dairy Salted Butter
1 Onion, finely chopped
50g Smoked Bacon Lardons / 4 rashers of smoked bacon, chopped
200g Saffron Buns
2 tbsp your favourite Christmas Chutney
3 tbsp Pine Nuts (optional)
6-8 Sage Leaves, chopped
2 sprigs Rosemary, leaves finely chopped
1 tbsp Worcestershire Sauce
2 tbsp Vegetable Oil
Preheat the oven to 190c.
Melt the butter in a frying pan over a medium heat, add the onion and saute for five minutes until soft. Add the bacon lardons or rashers and cook until lightly browned. Transfer mixture into a mixing bowl.
Pulse the saffron cakes in a food processor until it forms breadcrumbs.Tip the mixture into the mixing bowl and stir through the remaining ingredients until thoroughly combined.
Grease a shallow dish and tip the stuffing mixture in, pressing it down slightly. Drizzle with a little olive oil, cover with foil and bake for approx 25 minutes. Remove the foil and return the oven for a final 10 minutes or until golden on top.