Archive for the ‘British Food’ Category

Top Cornish Cuisine

Thursday, January 16th, 2014
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Cornwall is one of the UK’s favourite holiday destinations, known for its picturesque landscapes, crystal clear seas and scrumptious Cornish cuisine! Here at Sykes Cottages, we love to eat and are particularly fond of the delicacies that Cornwall has to offer. Below you’ll find our selection of the best Cornish grub going and we would suggest that, on your next Cornish holiday, you sniff them out and give them a try!

Cornish Pasty

Cornish pasty and lemonade

Via. Flickr

You simply cannot visit Cornwall without trying the legendary Cornish pasty. These tasty portable meals have been making both local and visitor mouths water since the 18th century! With the Cornish pasty so in demand, competition is rife amongst local bakers, but for the best pasties in town I would suggest heading to the Chough Bakery in Padstow. This family run bakery is the current World Pasty champion and has been making pasties for nearly 30 years!

Cream Tea

A Cornish cream tea

Via. Flickr

If you’re spending the day sightseeing; dotting in and out of museums, art galleries and visitor centres, then there is no better pick me up than a Cornish cream tea. This delectable snack is filling, light and very morish,  and because it’s such a popular treat throughout Cornwall, you’ll be able to find yourself a cream tea almost anywhere! Just make sure to put the jam on first, before the cream, otherwise your sweet treat will be mistaken for a Devon Cream Tea!

Fresh Seafood

Cooked Cornish lobster

Via. Flickr

The Cornish coast line stretches for over 400 miles and provides the county with delicious fresh fish all year round! For a rustic dining experience where you can get hands on with the food try The Shack in Falmouth. Their mouth-watering menu includes an exciting selection of luscious shellfish and a fish of the day special. Perfect for families, this restaurant mixes traditional, simple food with an unrivalled atmosphere.

Cornish Cider

Glass of Cornish cider and a jug

Via. Flickr

The combination of Cornwall’s fantastic climate, hearty soil, and dedicated farmers results in the production of perfect apples which are then used in their award winning ciders! This traditional Cornish beverage can trace its roots back to the 15th century and the donkey-drawn apple mills. A fantastic complement for booth sweet and savoury foods we would suggest ordering a tall glass of cider the next time you’re in Cornwall.

If like me these tasty treats have you dreaming of lazy summer days in the Cornish countryside, barbequing freshly caught fish along the coast and sipping some cool apple cider in a lively beer garden then take a look at our holiday cottages in Cornwall. Our delightful self-catering cottages will give you the flexibility to eat out at all the local hotspots or even try your hand at cooking your very own Cornish banquet!

nicole.westley

By Nicole Westley

As a food lover Nicole can often be found in the kitchen, covered in flour and experimenting with new tastes! When not making a mess she loves to explore her Celtic roots by roaming the Scottish countryside or exploring the bays along the Anglesey coast with her fiancé.

Christmas Leftover Recipes with Sykes Cottages

Thursday, December 26th, 2013
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From everyone here at Sykes Cottages, we hope you had a very Merry Christmas and that you were able to spend the day with your loved ones. We also hope that you indulged in lots of delicious food and ate one too many mince pies! If you’re now wondering what to do with all the leftovers from your Christmas dinner then why not take a look at some of our favourite Christmas leftover recipes!

Mini Turkey and Cranberry Pies

Mini Turkey and Cranberry Pies

Recipe via BBC Good Food

Ingredients (makes 8 mini pies):

  • 250g leftover turkey
  • 8 tsp cranberry sauce
  • 500g pack shortcrust pastry
  • 8 tbsp double cream
  • 1 egg, beaten

Method:

  1. Roll out the pastry onto a floured surface, making sure it is just thinner than a £1 coin. Using a cutter or small saucer, cut out 8 x 10cm circles then 8 x 9cm circles for the lids.
  2. Place the larger circles into 8 holes of a muffin tin, making sure to push it right to the edges of the hole. Divide the turkey, cranberry and cream between them. Brush the edges with egg.
  3. Place the smaller circles on top and push the sides of both pastry circles together.
  4. Leave in the fridge to chill for 15- 20 minutes.
  5. Set oven to 200C/180C fan/gas 6. Brush the tops of the pies with egg and put in the oven for 25 minutes or until crispy and golden. Can be served warm or cold.

 

Turkey and Parsnip Curry

Turkey and Parsnip Curry

Recipe via BBC Good Food

Ingredients (serves 4):

  • 500g leftover turkey, boneless, cooked, cut into chunks
  • 500g parsnips, peeled, cut into chunks
  • 2 onions, cut into thin slices
  • 5 tbsp Madras curry paste
  • 400g chopped tomatoes
  • 150g natural yoghurt
  • Cooked basmati rice
  • 2tbsp vegetable oil

Method:

  1. Heat oil in a saucepan, add onions and fry until softened. Add parsnips and stir well.
  2. Stir in curry paste and tomatoes with a pinch of salt. Add 1 ½ canfuls of water and bring to boil. Cover and leave to simmer for 15-20 minutes on a reduced heat.
  3. Stir in turkey, cover and simmer for a further 5 minutes or until turkey is heated through.
  4. Swirl in yoghurt and serve with basmati rice.

 

Boxing Day Fridge Cake

Ingredients (makes 16-20 squares):

  • 500g chocolate (leftover Christmas tree chocolate/selection box chocolate)
  • 100g unsalted butter
  • 250fg leftover Christmas cake, chopped into small pieces
  • 200g leftover Christmas biscuits (eg. biscotti, lebkuchen, amaretti), broken into small pieces
  • 150g leftover nuts, dried fruit or nougat

Method:

  1. Melt chocolate and butter in a bowl set over a pan of simmering water.
  2. Once melted, mix in Christmas biscuits, Christmas cake and any leftover nuts, dried fruit or nougat.
  3. Pour mixture into a greased 20cm square brownie tin. Leave to chill in the fridge until set.
  4. Cut into squares and serve.

We hope you enjoy making these delicious Christmas leftover dishes and that you continue to enjoy the rest of the festive season. If you’re feeling a little sad that the big day is over and you’re already looking forward to next Christmas, why not consider booking one of our UK holiday cottages for next year. We have cottages across the UK and Ireland so if you fancy doing something a little different for Christmas next year, call one of our dedicated holiday advisors today on 01244 356 695.

Louise O'Toole

By Louise O'Toole

Louise loves reading, shopping, baking and cosy country pubs with log fires. A nice cup of tea will never be turned down. She has spent many childhood summers on the beach in Cornwall and walking the hills of the Lake District.

Sensational Scottish Recipes!

Friday, November 29th, 2013
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On Saturday November 30th we will be helping the bonnie Scots celebrate St Andrews day, and along with some Scottish entertainment and plenty of traditional games, we’ll be sure to fill ourselves up with a fantastic selection of Scottish grub! Scotland may be famous for its Whisky and textile industry but many people forget there are some true culinary delights to be had up North! So today at Sykes, we set about thinking of some of our favourite Scottish recipes for you to try at home in the hope that you will embrace the Scottish traditions this St. Andrews day!

Haggis with Neeps and Tatties

Tatties, Neeps and Haggis with Gravy

Via. Flickr

Ingredients (serves 4):

250g turnip (or swede), cut into quarters

450g potatoes, quartered

200g unsalted butter

200ml ready-made gravy (to serve)

1tbsp double cream

1 x 1kg haggis

Salt and pepper

Method:

  1. Fill a large pan with water and bring to the boil. Once boiling, add the haggis and reduce the heat to a low simmer. Allow the haggis to simmer for 75 minutes, topping up the water if needed.
  2. Whilst the haggis simmers you can start on the neeps and tatties. Bring a separate pan of water to the boil and add a little salt. Once boiling, add the turnip (or swede) pieces and cook for 25 minutes until tender.
  3. In a third pan you will want to bring some salted water to the boil and add your potato pieces. Cook for 25 minutes until tender.
  4. When your turnip (or swede) is tender drain well and return it to the pan. Add the cream and half of the butter. Mash well and season to taste with salt and pepper. Set the mash to one side and keep warm.
  5. When the potato is ready, drain it well and return to the pan. Add the remaining butter and mash well until smooth. Season to taste with salt and pepper, then set the mash to one side and keep warm.
  6. To serve your haggis with neeps and tatties, cut the haggis open and place an equal portion onto each plate. Spoon the neeps and tatties onto the same plate and drizzle over the gravy.

Shortbread

Shortbread could be taller

Via. Flickr

Ingredients (Makes 20-24)

180g plain flour

125g butter

55g caster sugar (with a little extra to finish)

Method:

  1. In a mixing bowl beat the caster sugar and butter together until light and smooth.
  2. Slowly stir in the plain flower until you achieve a smooth paste; turn the paste out onto a lightly flowered work surface and roll out until the paste is around 1cm think.
  3. Cut the paste into rounds (or fingers) and place onto a baking tray. Sprinkle a little caster sugar on to each and chill in the fridge for 20 minutes.
  4. Whilst chilling pre-heat the oven to 190C/375F/Gas Mark 5.
  5. Take the shortbread from the fridge and bake in the oven for around 15-20 minutes; when they reach a pale golden-brown colour you know to take them out.
  6. Cool the shortbread on a wire rack before serving.

Scotch Egg

Scotch Egg

Via. Flickr

Ingredients (Makes 4)

275g sausage meat

125g plain flour (seasoned with salt and pepper)

125g breadcrumbs

1tbsp fresh parsley (chopped)

1tsp fresh thyme leaves

4 large eggs

1 spring onion (finely chopped)

1 egg (beaten)

Vegetable oil (to deep fry)

Salt and pepper

Method:

  1. Place the 4 large eggs in a pan of cold salted water. Bring the pan to the boil and then allow to simmer for 6 minutes. Once cooked drain the eggs and cool under cold running water. When cooled, peal each egg.
  2. In a large bowl mix together the sausage meat, thyme, parsley and spring onion (season well with salt and black pepper).
  3. On a clean surface divide the sausage meat mixture into four equal portions. Roll each portion into 4 ovals, around 7.5cm wide and 12.5cm long.
  4. Place your seasoned flour onto a plate and roll each of the boiled eggs in the flour.
  5. Each egg should then be wrapped in the sausage meat oval. Make sure to smooth out the mixture and to completely cover the egg.
  6. Each egg then needs to be dipped into the beaten egg, completely covering the sausage meat coating. Then dip and roll into the breadcrumbs, again completely covering your sausage meat-coated egg.
  7. Heat the oil in a deep pan, you can test the oil by dropping in a few bread crumbs, once they sizzle and turn brown the oil is ready (please be careful and do not leave unattended as hot oil can be very dangerous)
  8. Carefully add each Scotch egg into the hot oil and fry for 8-10 minutes, until the breadcrumbs are crisp and golden and the sausage meat is cook through.
  9. Remove the eggs and place on kitchen paper to drain the oil. Leave to cool before serving.

 

We hope that these mouth-watering recipes have inspired you to invite your friends round and host your very own St. Andrews get together. Or if you’re feeling a little more adventurous, why not book a last minute break and whisk the family off to a holiday cottage in Scotland to celebrate St. Andrews day with the locals.

 

nicole.westley

By Nicole Westley

As a food lover Nicole can often be found in the kitchen, covered in flour and experimenting with new tastes! When not making a mess she loves to explore her Celtic roots by roaming the Scottish countryside or exploring the bays along the Anglesey coast with her fiancé.

Sausage Week Recipes

Tuesday, November 5th, 2013
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It’s that time of year again when we don our winter woollies, head outside with a sparkler and enjoy a good fireworks display. Whether putting on a DIY display in your garden, heading to your local council’s fireworks display or even staying in and watching the festivities from the comfort of your sofa, evenings like Bonfire Night call for some warming comfort food! With this week being National Sausage Week, we at Sykes thought that we’d share some of our favourite sausage recipes that are easy to cook and will keep you warm this evening.

Maple Glazed Hotdogs with Mustardy Onions

Hot Dog with Onions

Picture from Flickr, Recipe from BBC Good Food

Ingredients

8 pork sausages
2 tbsp sunflower oil
2 thinly slice onions
1 tbsp mustard seeds
1 tbsp maple syrup
4 part based mini baguettes
1 tbsp Dijon mustard
Large pinch brown or muscovado sugar
2 tbsp wine or cider vinegar

Method

  1. Heat oven to 200c/180c fan/gas mark 6.
  2. Place the sausages in a baking tray and roast for twenty minutes.
  3. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together until soft and golden.
  4. Remove the sausages from the oven and brush with maple syrup.
  5. Put the baguettes onto the same baking tray.
  6. Increase the oven to 220c/200c fan/gas 7 and place the tray back into the oven for 5-8 minutes until the sausages are dark, shiny and cooked through.
  7. Stir the mustard, sugar and vinegar into the onions until the sugar has melted.
  8. Cut the baguettes in half, add two sausages into each then spoon over the mustardy onions and serve.

Spicy Sausage Mediterranean Bake

Fruity sausage casserole

Image from Flickr, recipe from Love Pork

Ingredients

400g spicy sausages
1 large onion, peeled and cut into quarters
1 large tomato, cut in half
1 red pepper, cut into quarters and seeds removed
2 peeled and sliced sweet potatoes
1 or 2 red chillies, halved with seeds removed and cut into quarters
2tbsp dried cumin
1-2 tbsp olive oil

Method

  1. Preheat the oven to 200c/gas 5.
  2. Place the sausages and vegetables into a large roasting pan. Sprinkle over the cumin and chillies, season and drizzle over the olive oil. Toss around to coat in the spice and oil then arrange in a single layer.
  3. Place in the oven for about 10 minutes until the sausages start to go brown, then reduce the oven temperature to 180c/gas 4.
  4. Cook for a further 25-30 minutes until the sausages are nicely browned and cooked through and the vegetables are tender.
  5. Serve piled onto a dish with sour cream.

Sausages with Rich Red Onion Gravy

Bangers and Mash

Image from Flickr, recipe from Love Pork

Ingredients

450g chunky pork sausages
Two sliced red onions
150 ml red wine or stock
45ml/3tbsp redcurrant jelly
1tbsp fresh thyme
1tbsp gravy granules

Method

  1. Preheat the oven to gas 4-5/180c.
  2. In a large heatproof casserole dish, dry-fry the sausages for a few minutes until browned. Then add the onion and fry for another few minutes.
  3. Mix together the wine or stock, the redcurrant jelly and fresh thyme then pour the mixture over the sausages.
  4. Cover and cook in the oven or on the hob for 25-30 minutes.
  5. Once cooked remove the sausages from the dish and stir in the gravy granules to thicken the sauce.
  6. Serve on a big pile of mashed potato and enjoy!

We hope you’re inspired by these banger recipes to indulge in during National Sausage Week. However, these recipes are great any week of the year and are the perfect winter warmers to enjoy snuggled up in front of the fire in your holiday cottage this winter!

Leanne Dempsey

By Leanne Dempsey

A lover of reading, eating and shopping Leanne will often be found spending time with her two pugs or snapping away on instagram. A big fan of the city, She likes nothing more than getting away for a weekend break in the UK, her favourite places being London and Bath.

Delicious Apple Recipes for National Apple Day

Monday, October 21st, 2013
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Today is the day that we celebrate the nation’s favourite fruit, the apple. Yes, today is National Apple Day, an event which has taken place annually in the UK since 1990. As Britain comes together to honour this juicy delight, you too can join in with some of our favourite apple recipes.

Dorset Apple Cake

Dorset apple cake

Picture via Flickr. Recipe via Channel 4 Food.

Ingredients (serves 8):

  • 450g Bramley apples, peeled and sliced into 1cm pieces
  • Zest and juice of 1 lemon
  • 225g butter
  • 225g caster sugar
  • 225g self-raising flour
  • 3 large eggs
  • 25g ground almonds
  • 1 tbsp Demerara sugar
  • 2 tbsp baking powder
  • 200g clotted cream

Method:

  1. Pre-heat oven to 180C/ Fan 160C/ gas 4. Grease a deep springform cake tin (23-24cm) and line with baking paper. Mix apples and lemon juice together.
  2. Whisk cream, butter, caster sugar and lemon zest until pale and fluffy. Beat in eggs one at a time. Add a little flour each time to keep mixture smooth.
  3. Sift in flour and baking powder then fold in almonds. Drain apple pieces and stir into mixture. Add mixture to baking tin and sprinkle on Demerara sugar. Bake for an hour or until golden and well-risen.
  4. Once baked, leave to cool for ten minutes in the tin. To serve, remove from tin and heavily sprinkle with caster sugar. Best served warm with a scoop of clotted cream.

 

Sausage, Apple and Leek Pie

Sausage, apple and leek pie

Recipe from BBC Good Food

Ingredients (serves 6):

  • 3 sliced leeks
  • 1 peeled, sliced apple
  • 8 pork sausages
  • 200ml stock
  • 1 tbsp plain flour
  • 1 tbsp mustard
  • 375g shortcrust pastry, ready-rolled
  • 1 beaten egg

Method:

  1. Pre-heat the oven to 200C/ Fan 180C/gas 6. Fry sausages until browned then take out of pan and leave to one side. Remove fat from pan then add leeks and cook for 8-10 mins. Add apple and cook for 1 min more. Add flour then mustard. Pour in stock and leave to bubble for 2 mins to make the sauce.
  2. Cut sausages into small pieces and stir into pan. Transfer everything into large ovenproof dish. Top with pastry and glaze with egg. Put in oven and cook for 25 mins until golden.

 

Toffee Apples

Toffee Apples

Via Flickr. Recipe via BBC Good Food

Ingredients (serves 8):

  • 8 apples
  • 400g golden caster sugar
  • 4 tbsp golden syrup
  • 8 lollipop sticks or skewers
  • 1 tsp vinegar
  • Food colouring if desired

Method:

  1. Take apples and place in large bowl (you may have to use two bowls) then cover in boiling water to remove waxy coating. This will also help the caramel to stick. Dry and remove stalks. Firmly push stick or skewer into each apple.
  2. Add sugar to a pan along with 100ml water and set on medium heat. Cook for 5 mins until sugar dissolves then add syrup and vinegar. Use a sugar thermometer to test the temperature- you want it to be about 140C. At this point, add food colouring if desired and swirl around until fully absorbed.
  3. Dip each apple into the hot toffee until covered, working quickly to avoid the toffee cooling and hardening in the pan. Place apples on baking parchment after coating. Leave toffee to cool before eating.

So there you have it, maybe you’ve been inspired to bake a Dorset Apple Cake for the family this weekend? Why not go one step further and treat your family to a Dorset Apple Cake in one of our Dorset holiday cottages? How about the Sausage, Apple and Leek Pie which would make the perfect evening meal in one of our country cottages after an autumn day spent wandering the hills? Perhaps you’re getting excited for Halloween and feel inclined to have a go at making some Toffee Apples. Whatever you’re doing this rainy Monday, we hope that we’ve encouraged you to get in the spirit and cook up some tasty treats this National Apple Day.

Louise O'Toole

By Louise O'Toole

Louise loves reading, shopping, baking and cosy country pubs with log fires. A nice cup of tea will never be turned down. She has spent many childhood summers on the beach in Cornwall and walking the hills of the Lake District.