Create a 3-course meal perfect for the festive season. It's not hard work to impress your guests when using Rodda's Cornish Clotted Cream. This year Rodda's teamed up with renowned Chef and Restaurateur Emily Scott to create recipe inspirations for you. Worth having a go on the recipes below.
Chestnut and Sage Soup with Rodda's Clotted Cream
A delicious starter dish that will put you in a festive mood. Takes only 30 mins to make and serves 6 people.
3 tablespoons of olive oil, plus extra to trickle
25g Rodda’s Classic Churned Butter
1 medium onion, chopped
6 sage leaves, roughly chopped, plus extra to finish
1 small garlic clove, finely chopped
1 litre vegetable stock
350g cooked, peeled chestnuts
100ml crème fraîche
113g Rodda’s Cornish Clotted Cream
Cornish sea salt and freshly ground black pepper
Heat a tablespoon of the olive oil and the butter in a saucepan over a medium heat and sweat the onion for about 10 minutes, until soft and translucent.
Add the sage and garlic and sauté for a minute.
Pour in the vegetable stock and add most of the chestnuts – reserve a handful for finishing.
Season with salt and pepper and simmer for 15 minutes, stirring from time to time.
Remove from the heat and cool slightly, then purée until very smooth in a blender or food processor.
Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary.
Slice the reserved chestnuts.
Heat the rest of the olive oil in a small frying pan over a medium heat and fry the sage leaves until crisp, then drain on kitchen paper.
In a small pan warm through the Rodda’s Clotted Cream until smooth and creamy.
Ladle the soup into bowls, scatter on the chestnuts and sage leaves, swirl in the Rodda’s Clotted Cream with a teaspoon and add a trickle of olive oil.
Eat with slices of sourdough and Rodda’s classic churned butter.
Fillet of Beef with Rodda's Clotted Horseradish Cream, Pumpkin and Red Onions
With colours of Christmas using pumpkin, red onions, rosemary and garlic with dollops of horseradish clotted cream.
For the fillet of beef
1.5kg piece of beef fillet, trimmed
4 tbsps olive oil
100g Rodda’s classic churned butter
6 garlic cloves, skin on
6-8 sprigs of rosemary
Cornish sea salt and freshly ground pepper
Pumpkin and red onions
2 large red onions, skinned and quartered
2 tbsp vegetable oil
6 sprigs of rosemary
6 juniper berries
1 large butternut squash or small pumpkin
1 tbsp plain flour
500ml vegetable stock
100ml of white wine and a glass for the cook
a few sprigs of flat leaf parsley, finely chopped
Cornish sea salt and freshly ground pepper
For the horseradish cream with Rodda’s Cornish Clotted Cream
227g Rodda’s Cornish clotted cream
170g horseradish sauce
For the fillet of beef
Preheat the oven to 80°C.
Trim and prepare the beef fillet (always ask your butcher to do this).
Lay out some ovenproof cling film on a clean, dry work surface.
Place the beef along the long edge of the cling film and roll it up tightly, holding both ends so it forms a large Christmas cracker shape.
Place in a roasting tin. Cook in the oven for 1 ½ hours.
Remove the beef from the oven and remove and discard the cling film.
To finish off the beef fillet
Heat a frying pan until hot, add 2 tbsp of olive oil
Place the beef in the pan and fry it briefly, turning it occasionally, until browned on all sides – no more than 5-6 minutes.
Add the whole garlic cloves and rosemary sprigs. Then add the remaining oil and the butter.
When foaming, spoon it enthusiastically over the beef, for 5-10 minutes to baste in all the delicious flavours.
Turn the heat off and allow the beef to rest for 10 minutes in the frying pan (the timings allow for medium rare).
Season with Cornish Sea salt and freshly ground black pepper.
Remove to a carving board, slice it thickly and serve with the rosemary and garlic with horseradish clotted cream, pumpkin, red onion and perhaps some flower sprouts or cavolo nero.
For the pumpkin and red onions
Peel and slice the onions into quarters then let them soften in the vegetable oil over a low heat.
Finely chop the rosemary needles, crush the juniper berries and add to the softened onions.
Never rush an onion, give them time to soften and sweeten. Meanwhile, peel, seed and slice the pumpkins into rustic small pieces.
Simmer for 5 minutes then sprinkle over the flour.
Stir and cook out the flour.
Pour in the stock and wine and bring to the boil, turn the heat down and simmer for 20 minutes until all is tender.
Season with Cornish sea salt and freshly ground pepper.
Garnish with roughly chopped flat leaf parsley.
For the horseradish cream with Rodda’s Cornish clotted cream
In a small bowl mix 2-3 tbsp of horseradish sauce into the Rodda’s clotted cream
Rich Chocolate Roulade with Rodda's Clotted Cream CremeChantilly
Quick, simple and DELICIOUS! Decorate the roulade by your wishes and enjoy.
For the sponge
500g 54% dark chocolate
2 tbsp water
300g caster sugar
10 medium eggs, separated
For the Rodda's clotted cream crème Chantilly
500g Rodda’s Cornish clotted cream
100ml Rodda's double cream
1 vanilla pod, split
25g sifted icing sugar
Icing sugar to decorate
Gold leaf to decorate (optional)
Preheat the oven to 180 degrees celsius and line a 35cm x 25cm Swiss roll tray with baking parchment. Break the chocolate into small pieces and melt over a bain marie.
Add the water to the melted chocolate.
Remove from the heat and set aside.
Meanwhile whisk the sugar and egg yolks together until thick and fluffy, to a ribbon stage.
Add the cooled chocolate to the mixture.
In a large clean bowl, whisk the egg whites until stiff.
Carefully fold the egg whites into the chocolate mixture.
Once folded, carefully pour the mixture into the prepared tray and bake in the oven for 12 minutes until set.
Once the sponge has set, allow it to cool. Place a damp tea towel over the sponge, this will create steam as it cools which helps make the sponge easier to roll.
Meanwhile, for the crème Chantilly, whip the Rodda’s clotted cream, double cream, sifted icing sugar and vanilla seeds together until thick enough to spread, being careful not to take it too far so it curdles.
Remove the damp tea towel and turn out the sponge onto new parchment paper.
Spread the Chantilly crème mixture, leaving a gap at both ends and dust with extra icing sugar.
Roll up the sponge confidently, do not worry if it cracks or breaks, this just adds to the character similar to a Yule log.
Place on a wooden board, dust with more icing sugar, which is a great way to hide any imperfections, although we are rather fond of them!
Brush with gold leaf for that extra Christmas feel.
Enjoy and do not forget to send us your creations on our social media platforms :)