Lavender and Lovage
11 June 2012 By Karen Burns-Booth 6 Comments
John Cotterell says
19 June 2012 at 11:11 pm
I thought the recipe looked pretty good and traditional until I got to the bit about vegetable shortening. You suggested Trex, something similar is known in Australia as Copha or Cisco.
There is no way that that sort of rubbish was used by Cornish housewives. They would have used lard – which is now being recognised and used again by Australian chefs who know that lard produces a much superior in texture and flavour shortcrust pastry than white vegetable fat.
And I suspect so do you.
20 June 2012 at 9:18 am
THANKS so much for popping by John, as always I appreciate your candid comments! If you look closely at the recipe ingredients, you will see that lard is offered an an option, so people who know it makes shorter and tastier pastry can use it in place of vegetable fat! I cannot access lard all the time when in France, that may seem odd, but it is not a popular single ingredient here, as most animal fat is used in other dishes in France, such as terrines, rillettes etc….but, I DO agree that it makes better pastry. I tried to offer all types of fat as options in the recipe, so people can use what is local to them! LOVELY to see you here and thanks for your support! Karen
20 February 2019 at 6:02 am
Don’t see the recipe….
Karen Burns-Booth says
20 February 2019 at 5:00 pm
Google search has brought you to the image page, the recipe is here:
CORNISH GOLD FOR BEST OF BRITISH – ANNIE’S CORNISH PASTIES
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