HOT CHICKEN WINGS WITH CLOTTED CREAM & CORNISH BLUE SAUCE
Over the years the South West has developed a real love of BBQ and Cajun spices so for a bit of fun we wanted to incorporate our classic Trewithen Dairy Cornish Clotted Cream into a finger-lickin’ dish. The clotted cream works really well with this sauce and could be adapted to pair with pork tenderloin or a nut roast as proper weekend treat.
This mussel dish celebrates the strong link between Coast and County with our flavoured Trewithen Dairy Cornish butter sitting alongside Cornish seafood. It’s inspired by the Breton style of mussels with a garlic cream sauce but we wanted to include samphire and seaweed to give it a real taste of the sea. The anise notes from the fennel are an important player with these steamed mussels and if you want to develop this further we recommend substituting Cornish Pastis for the suggested white wine.
If you are cooking this at a dinner party, try serving this with the butter in a scallop shell for a bit of fun.
This unusual pasty works really well with the richness of Trewithen Dairy Cornish Double Cream and the chicken could easily be replaced with smoked haddock. The local cider and tarragon sauce makes this a crowd-pleaser of a pasty that could be adapted into a pie recipe with the same short crust pastry if you are no good at crimping.
This is a clean and simple vegetarian meal that still tastes luxurious despite being so easy to cook. The mushrooms are the star of the show with the Vermouth Cream coming in a close second. Try serving alongside a classic dirty Martini for fun food and drink pairing.
We all love sticky toffee pudding but sometimes the sweetness can be slightly overpowering. To cut through the sugar and give it a contemporary twist we have used beetroot for an earthy flavour and radical colour and some local clotted cream fudge for a really quick and easy sauce. The use of middle eastern spice adds an exotic floral undertone.