Ok, so only 300 miles travelled this time! In fact, we travel them a fair amount since we have family in Padstow. The to-do list when we visit is always the same:
- Ice Cream
- Rick Stein Fish and Chips
- Paul Ainsworth Number 6
We never fail to complete our to-do list… probably because we are quite dedicated to it! Within hours of arriving we were down at The Chough in Padstow for an award-winning traditional steak pasty hot from the oven. A complete meal in your hands.
We then completed our second self-assigned task of fish and chips from Rick Stein’s relatively new chippy. You may have to queue, but it’s really worth it. The calamari (if in season) is my favourite though you’ll find all the traditional cod and plaice in fluffy Steins batter (which you can buy and take home). Side orders of mushy peas, garlic mayo and bread and butter are a must. You can also down an Oyster while you wait. There are cheaper chippys in town, but I think this is worth the extra.
Just 24 hours later we had our table at Number 6 – which has been made even more popular since Paul Ainsworth’s appearances on The Great British Menu in the South West category for the past couple of years. The food always amazes, for both its taste and its fun presentation. We ordered a duck ragu starter (Paul told us it only took a week to make the ragu!), melt-in-your mouth pork belly and ‘A Taste of the Fairground’ for dessert – the winning Great British Menu dish from Paul’s first year in the competition. Plus we ordered his dessert from this year’s competition too – a chocolate cake with a golden caramac sauce and pistachio cake. Yummy doesn’t even cut it.
Other great places to eat in and around Padstow include Rojano’s – an Italian restaurant recently acquired by Paul Ainsworth, with a well-thought out menu and well-flavoured food. The Basement Café is a fab place for a huge doorstep bread sandwich at lunch and is just a waddle away from the Bin2 wine shop were you can sup on a glass of wine on the patio. Just a 20 minute drive down the coast from Padstow takes you to Watergate Bay, home to Jamie Oliver’s Fifteen Cornwall. With a beach view, it’s best to visit at lunchtime and enjoy some of the best Italian food I’ve had outside of Italy. We had starters of deep-fried courgette flowers stuffed with ricotta, mint and pea shoots along with an unusual but delicious risotto of peach, prosecco, mint and mozzarella. Followed by mains of pork ragu pasta and gnocchi we failed to make it to dessert :-(
Before leaving there was just enough time to squeeze in a Cornish cream tea (cream first and then the jam) and buy 12 pasties for our freezer. I think it’s safe to say that the cream tea has now earned its place on the ‘to-do list’ for our next visit. Dribble.
Banana and Nutella Cornish Pasty
A sweet Cornish Pasty using one of my favourites – Nutella!
- Plain flour for dusting
- 250g sheet puff pastry
- 2 bananas
- 2 tablespoons of Nutella
- 2 teaspoons demerara sugar
- 1 egg
- Icing sugar
- Vanilla ice cream
1. Preheat your oven to 180°/Gas Mark 4. Flour a work surface and your rolling pin. Divide the 250g sheet of puff pasty into two. Roll out each portion fairly thinly until you have a pastry which you can cut an 8″/20cm circle out of it. Find something to use as a template and cut a circle and then discard the extra pastry.
2. Fold the pastry circles in two to make a crease in the middle and lay back out. You only want to fill the top half of the circle so you can use this line as a guide. Dollop the Nutella equally between the top halves of the two circles of pastry. Spread it a little but it is important to leave a good border around the edge of the pastry to seal it later.
3. Cut the bananas into rounds and place on top of the Nutella. Be careful not to overfill – you may not be able to fit the whole banana into the pastry. Finish with a sprinkling of sugar.
4. Beat the egg into a small dish and using a pastry brush lightly brush it around the edge of the circle of pastry. Now fold the bottom half up and seal the edges well with your fingers.
5. Next comes the crimping of the pasty! It’s not easy but thankfully YouTube is here to help! Check out this clip or freestyle something to seal the pasty! You could always use a fork and press it along the semi circle.
6. Egg wash the top of the pasty and place into the oven for 30-35 minutes until golden. Allow to cook slightly before dusting with some icing sugar and serving with vanilla ice cream. Sticky, gooey and delicious!