FAT. There I said it. Sadly, in this age of 'low-fat', weight-loss obsessed people it's almost a swear word. Well, I gravitate to fat of all types. I'm not ashamed to say I get my hands and face completely covered as I attack it with ferocity. I peel the skin from a roasted bird. I steal the crispy top of a pork belly strip. I covet porky scratchings. A spoon of coconut flesh makes me tingle. My mouth lingers over a tongue full of clotted cream. But why just have a single fat served by itself? Fat-on-fat can make a person’s (specifically mine) tummy sing with happiness. For example: sumptuous salmon topped with a thyme mayonnaise, fresh fileted mackerel lying under a bed of olives and drenched in oil and herbs, scones with both clotted cream and butter. You’d think these pairings would be too much. But believe me (and my aunt, father, and millions of brits) think these cell-lining morsels are just perfect.
Cornwall is famous for it's fatty treats. We endeavored to try as many as possible during our seven day stint.
Crispy pork belly by Brett at Austells. This bijoux of a restaurant topped Antonia's list as being the best value and food in the Charlestown, St. Austell area. We felt lucky to have landed a table as Brett's. His food is mere moments from being rated by Michelin. It's that good!
Cornish Crab wrapped in freshly caught sole filets.
Fried local mussels (farmed in the Cornish bays) on top of a mussel and fresh herb risotto. I never, ever order risotto. I'm so glad I did this night. Holy sh*t it was to die for.
Peas, peas and more peas. This soup tasted of popped, perfect spring peas.
I heard that Cornish crab is amongst the sweetest on the earth. I found several varieties. All of these shelled critters were best paired with some sort of mayonnaise.
Cornish crabs of two varieties. Apparently their rock crab has been re-marketed by the yanks as 'Spider Crab'!
Hopey's 'kitchen sink' crab salad. The tart arugula and watercress bed was the ideal match for the sweet crab meat, avocado and creamy lemon and mustard mayo dressing.
Prepping diner in the Charlestown kitchen. It was always streaming with light.
Cornish lamb from a neighbor behind our house. Cornwall has heaps of sheep and the lamb is about as succulent and flavourful as I've ever tasted. I cooked these little chops simply. I seared them and served them alongside some roasted roots, fresh herbs and a dash of jus.
I stumbled across some mackerel just caught by a wrinkly, wizened fisherman. I bought two and grilled them. They were smooth and creamy against some tart roasted cherry toms and an olive, fennel, leek and parsley salad.
I cooked bunches of local rhubarb and the house wafted of sweet rhubarby perfume. Sophia had it after every meal--with clotted cream ofcourse!