Adding the finishing touch to your Christmas table is a difficult task, because there are so many dishes that deserve a place there. Save yourself the thinking and hesitation and try out the ‘Clotted Christmas’ menu from the Trewithen Diary.
The recipes in that book are great for any Christmas table and the Cornish twist it adds will certainly be appreciated by your family and friends. Four recipes that are finished with the delicious Trewithen Clotted Cream will make sure that this year’s Christmas is tastier than ever.
Each of the recipes is prepared by the head chef who is responsible for the food at Cornwall’s St Moritz Hotel & Spa. He is known as one of the most reputable chefs in the country and his Trewithen Clotted Cream is features in most of the recipes which range from a quick snack to a three-course feast which meets the taste of even the most exquisite people.
· Smoked Salmon with Trewithen Clotted Cream, Dijon Mustard and Honey on Toasted Pumperknickel
· Trewithen’s Garlic Clotted Cream, Spinach and Mushroom Bruschetta
· Trewithen Clotted Cream and Mustard Mash – to be served with local seared beef sirloin with braised oxtail, savoy cabbage and balsamic shallots
· Trewithen Clotted Cream Rice Pudding Croquettes with Spiced Winter Fruits
Ingredients and Recipes
Smoked Salmon with Trewithen Clotted Cream, Dijon Mustard and Honey on Toasted Pumperknickel
230g smoked salmon
3 tablespoon of Trewithen Clotted Cream
1 tablespoon Dijon mustard
½ tablespoon honey
½ a lemon (juiced)
Fresh picked dill
Mix the Trewithen Clotted Cream, Dijon mustard, honey and lemon juice together. Place in the fridge to chill. Toast the pumperknickle and cut into 1 ½ inch rounds. Spoon the cream mix onto the toast and finish with smoked salmon and fresh picked dill.
Trewithen’s Garlic Clotted Cream, Spinach and Mushroom Bruschetta
2 slices of sourdough
2 tablespoon olive oil
20g Trewithen unsalted Cornish Butter
1 x shallot, finely diced
1 x garlic clove, crushed
100g wild mushrooms
A splash of Madeira
80g of Trewithen Clotted Cream
A handful of spinach
Sea salt and ground black pepper
Gently cook the shallots and garlic in butter. Turn the heat up and add the mushrooms. Add the Madeira, Trewithen Clotted Cream and bring back to a simmer. Add the spinach and allow it to cook. Add the chopped parsley, seasoning and serve on toasted sourdough drizzled with olive oil.
Trewithen Clotted Cream and Mustard Mash – to be served with local seared beef sirloin with braised oxtail, savoy cabbage and balsamic shallots
1kg King Edward potatoes
100g Trewithen Clotted Cream
60g Trewithen’s Cornish butter
2 tablespoons wholegrain mustard
1 tablespoons Dijon mustard
Cut the potatoes into large, even sized pieces. Cook in boiling salted water for 15 minutes until tender.Drain well ensuring the potato is dry. Mash the potato with a ricer or masher, add the Trewithen clotted cream and seasoning and return to a medium heat for 3-5 minutes. Gently beat in the Trewithen butter and add the mustards.
Trewithen Clotted Cream Rice Pudding Croquettes with Spiced Winter Fruits
100g pudding rice
260g Trewithen’s Cornish Whole Milk
100g Trewithen Clotted Cream
1 cinnamon stick
60g castor sugar
For the coating:
2 tablespoons icing sugar
1 teaspoon ground cinnamon
Heat the Trewithen milk to a gentle simmer. Add the cinnamon stick, rice and Trewithen Clotted Cream. Simmer very gently for 40 minutes, stirring frequently. Add the sugar; continue to simmer until the rice is cooked. Pour the rice pudding into a large, deep tray and chill for one hour.
When the mix is cold, roll into small balls (top tip: damp hands stop the sticky mess occurring). Coat the balls in flour, then beaten egg, then breadcrumbs. Deep fry at 180°c for 2-3 minutes, until golden. Immediately roll the croquettes into the icing sugar/ground cinnamon mix.