Padstow Christmas Festival Recipes

Padstow Christmas Festival Recipes

A few of you may have seen on our Facebook page that Will recently participated in a demo at the Padstow Christmas Festival with his friend (and ex-boss) Lyndy Redding, the owner of London event company Absolute Taste. The weeked was a great success and after the event we had a lot of requests for the recipes, so we decided to put them on here for you all to enjoy! 


Cornish lobster rarebit


1 native lobster-poached & meat removed from shell

2 tblp of reduced Lobster bisque-optional

50g plain Flour

50g unsalted butter

250ml beer, warmed slightly (we used Black Rock Bitter from our local Rebel Brewing Company)

250g grated mature cheddar or other strong cheese

2tsp of English mustard

1 egg yolk

2tbsp Double cream

2tbsp Worcestershire sce

1tbsp chopped tarragon

Freshly ground black pepper

1 loaf of good quality fresh bread



Preheat an oven to 180’c

Over a medium heat melt the butter in a saucepan and add the flour and cook out for 1-2 minutes to make a roux. Next add the warmed beer, a little at a time stirring constantly and cook for approx 5 minutes until you achieve a velvety smooth sauce. Take off the heat and add the mustard, double cream, Worcester sauce, egg yolk, tarragon and the grated cheese, stir to combine and leave to one side to cool a little

Next cut nice thick slices of bread and very lightly toast for a minute in a toaster or under a grill

If using the lobster bisque spread over the toast and top with some of the shredded bits of claw meat and then a layer of the rarebit mix on top

Place the rarebit in the oven and cook until bubbling & golden brown

Remove from the oven and carefully place onto a chopping board and leave for a minute or two before slicing into fingers or triangles

Top with the remaining lobster tail meat and serve


Christmas crackling, medjool date, sage and roast chestnut sausage rolls


2 shallots-finely chopped

tbsp olive oil

1 large sprig of sage, chopped

400g of sausage meat/1 pack/6 best quality pork sausages-removed from their skins

a piece of pork crackling

a handful of breadcrumbs

1 apple-braeburn or similar nice eating apple

75g chopped dates-ideally medjool

50g chopped roasted chestnuts

320g ready rolled puff pastry

1 free range egg-beaten

Cornish sea salt and black pepper



Preheat an oven to 180'c

Start by sweating the shallot with the olive oil in a pan over a low heat for 5 minutes before adding the sage and continue to cook until translucent and starting to turn golden brown, then remove from the heat

While that's cooling blitz the crackling in a food processor or in a bag with a rolling pin to make a crumb/sandy texture

In a mixing bowl grate the apple and mix in the sausage meat, breadcrumbs, chestnuts, dates and the shallot and sage mixture and using clean hands mix together until thoroughly combined.leave to one side.

Now lay the puff pastry sheet onto some baking parchment, brush with the beaten egg and evenly sprinkle over the crackling crumbs. Take another sheet of parchment and lightly roll over with a rolling pin to embed the crackling into the pastry. Turn the pastry over and remove the top parchment sheet and cut in half to give you 2 long rectangles. Place the half the sausage meat along the length of the pastry and brush one side with the egg. Take the side over to meet the egg brushed side and press to seal. do the same with the other half and then cut into 1 inch sausage rolls and place onto a baking sheet lined with baking paper and bake in the oven for 15-20 minutes and until the pastry and crackling has puffed up and the sausage meat is cooked through. Serve warm



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