Which fish is traditionally used in the Cornwall dish 'Stargazy Pie'?
"during a very stormy winter. According to the modern festival, which is combined with the Mousehole village illuminations, the entire catch was baked into a huge stargazy pie, encompassing seven types of fish and saving the village from starvation. The story of Bawcock was popularised by Antonia Barber's children's book ""The Mousehole Cat"", which featured the stargazy pie. In 2007 contestant Mark Hix won the BBC's ""Great British Menu"" with a variant of the dish. Stargazy pie is a pastry-based fish pie which, by tradition, is filled with whole pilchards. Critically, the pilchards must retain their heads, which then poke"
"Perranporth. One famous local fish dish is Stargazy pie, a fish-based pie in which the heads of the fish stick through the piecrust, as though ""star-gazing"". The pie is cooked as part of traditional celebrations for Tom Bawcock's Eve, but is not generally eaten at any other time. Cornwall is perhaps best known though for its pasties, a savoury dish made with pastry. Today's pasties usually contain a filling of beef steak, onion, potato and swede with salt and white pepper, but historically pasties had a variety of different fillings. ""Turmut, 'tates and mate"" (i.e. ""Turnip, potatoes and meat"", turnip"
"second restaurant, Fifteen Cornwall, in Watergate Bay near Newquay. ""MasterChef"" host and founder of Smiths of Smithfield John Torode purchased Seiners in Perranporth in 2007. Nathan Outlaw opened a two-Michelin-star fish restaurant at Rock, which then transferred to Port Isaac. One famous local fish dish is stargazy pie, a fish-based pie in which the heads of the fish stick through the piecrust, as though ""star-gazing"". The pie is cooked as part of traditional celebrations for Tom Bawcock's Eve. Cornwall is perhaps best known though for its pasties, a savoury baked dish made from pastry. Today's pasties usually contain a filling"
"the albums by Cornish singer Brenda Wootton: ""Piper's Folk"" (1968), ""Starry Gazey Pie"" (1975), ""Way Down to Lamorna"" (1984) and ""Voice of Cornwall"" (1996). Tom Bawcock's Eve Tom Bawcock's Eve is an annual festival, held on 23 December, in Mousehole, Cornwall, England. The festival is held in celebration and memorial of the efforts of legendary Mousehole resident Tom Bawcock to lift a famine from the village by going out to fish in a severe storm. During this festival Stargazy pie (a mixed fish, egg and potato pie with protruding fish heads) is eaten and depending on the year of celebration"
"Fish pie Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients. It is oven-baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie). In place of a pastry casing enclosing the pie, a topping of"
"in 1530, when the prior of Llanthony, Gloucester, baked eels and carp into a pie for Henry VIII. The presentation of the royal eel pie continued in 1752, when bakers sent one to the Prince of Wales, and again during Queen Victoria's reign. Fish pie Fish pie, also known as fisherman's pie, is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients."
"British Menu"" was won by Mark Hix, head chef at The Ivy in London, with a variation on stargazy pie, which combined rabbit and crayfish for the filling, poking some crayfish through the pie crust. Hix had previously created a mutton and crayfish for a festival aimed at increasing the use of the meat, and it was served at his London restaurants for a time. American rock band The Silver Seas (under their previous name The Bees U.S.) released an album called ""Starry Gazey Pie"" in 2004; the album and title track referred to a recipe in a cookbook which"
"Tom Bawcock's Eve Tom Bawcock's Eve is an annual festival, held on 23 December, in Mousehole, Cornwall, England. The festival is held in celebration and memorial of the efforts of legendary Mousehole resident Tom Bawcock to lift a famine from the village by going out to fish in a severe storm. During this festival Stargazy pie (a mixed fish, egg and potato pie with protruding fish heads) is eaten and depending on the year of celebration a lantern procession takes place. There are several theories of the origins of this festival, but the first recorded description was made by Robert"
"was used extensively by Cornish fishermen in the last century. ""Cornish Coaster"" pays tribute to all those down the centuries who have bravely plied their trade around Cornwall's rugged coastline. ""Coaster"" is made from an all malt grist, English hops and a classic open fermentation. ""Coaster"" is available in cask only. Cornish warp – 4 fish; Cornish burn – 21 fish; Cornish hundred – 132 fish; Cornish mease – 505 herring; Cornish cran – 800 herring; Cornish long hundred – 8 times 120+5 fish; Cornish last – 132,000 fish; Cornish ounce – 16th part (of either a seine of fish"
"Daily News"" based upon the book by an American author, Neil Setchfield. On Tom Bawcock's Eve it is served in The Ship Inn, the only pub in Mousehole, sometimes after a re-enactment of the legend. The pie originates from the fishing village of Mousehole in Cornwall. As with many parts of Cornish heritage, a legend has appeared about its origins. In this case, the pie is served to celebrate the bravery of Tom Bawcock, a local fisherman in the 16th century. The legend explains that one winter had been particularly stormy, meaning that none of the fishing boats had been"
"of locally available meats including pork, bacon, egg, rabbit, chicken, mackerel and sweet fillings such as dates, apples, jam and sweetened rice - leading to the oft-quoted joke that 'the Devil hisself was afeared to cross over into Cornwall for fear that ee'd end up in a pasty'. A pasty is known as a ""tiddy oggy"" when steak is replaced with an extra potato, ""tiddy"" meaning potato and ""oggy"" meaning pasty and was eaten when times were hard and expensive meat could not be afforded. Another traditional meatless recipe is 'herby pie' with parsley, freshly gathered wild green herbs and"
"pie is a traditional dish from South West England, with early records showing it was commonly eaten in Cornwall, Devon and Gloucestershire. Although the name suggests it should contain squab (young domestic pigeon), it in fact contains mutton and apples. The pie has become popular around the world, though outside South West England, it generally does contain pigeon. In recent times Ginsters bakery has become a large-scale producer of meat pies. The wet climate and relatively poor soil of Cornwall make it unsuitable for growing many arable crops. However, it is ideal for growing the rich grass required for dairying,"
"to confirm that the origins of the festival dated back to pre-Christian times, though it is unclear at what time the stargazy pie became part of the festivities. Morton Nance went on to restore the traditional song sung on Tom Bawcock's Eve, played to the local tune ""wedding March"". A legend surrounding stargazy pie, along with the other unusual pies of Cornwall, is that they were the reason that the Devil never came to Cornwall. In his book ""Popular romances of the west of England; or, The drolls, traditions, and superstitions of old Cornwall"", a collection of Cornish traditions, Robert"
"in water overnight. The next day, the fish and hard bread are boiled separately until tender, and then both are served together. The traditional meal is served with ""scrunchions"", salted pork fat which has been cut into small pieces and fried. Both the rendered fat and the liquid fat are then drizzled over the fish and brewis. Fisherman's brewis is the same as fish and brewis, but the fish and bread are chopped while hot and mixed together with the scrunchions, and often fresh cod is used instead of salt cod. ""Drawn butter"" is sometimes used instead of scrunchions. Drawn"
"Steak and oyster pie Steak and oyster pie, also known as beef and oyster pie is a traditional Victorian English dish. It is also known in Australia and New Zealand. In Ireland, it has been prepared by the Ballymaloe House, and as a classic dish of the Ballymaloe Cookery School. In the United States, it's a regional dish of Norfolk, Virginia. There, neck, flank, round, or rump may be used. It is prepared in a Dutch oven, where it is slow-cooked until gelatinous. Steak and oyster pie may be made with bluff oysters, and may use brewed, alcoholic beverages, such"
"however, none of the proposed Cornish root words are fully satisfactory. ""Squalus cornubicus"" (Gmelin, 1789); ""Squalus cornubiensis"" (Pennant, 1812) and ""Lamna cornubica"" are other Latin names for the porbeagle. Swanpool is the only location in the British Isles in which the bryozoan ""Victorella pavida"" is found. The sea cliffs host many marine bird species with the Cornish chough recently returning to the county after a long absence. This rare bird holds the honour of appearing on the Cornish coat of arms and being the county animal of Cornwall. The tidal estuaries along the coasts contain large numbers of wading birds,"
"Pie floater The pie floater (also known as a floater and a pea floater), is an Australian dish particularly common in Adelaide. Pea soup with meat has long been part of English culinary history, with mentions in the 19th century, including Yorkshire ""pea and pie supper"", ""pea soup with eel"", ""suet dumplings or saveloys"", (Dumplings in soup were known as ""floaters""). It may have developed from those dishes, which are useful for feeding groups of people on a budget: for example at a sports match or at harvest time. A pie floater commonly consists of a traditional Australian-style meat pie,"
"Fish and brewis Fish and brewis (pronounced ""brews"") is a traditional Newfoundland meal consisting of cod and ""hard bread"" or ""hard tack"". With the abundance of cod around the coasts of Newfoundland and Labrador it became synonymous with many Newfoundland households as a delicacy to be served as a main meal. The recipe may vary from community to community or even household to household, but the primary ingredients are always the same. The typical recipe calls for salt fish that is soaked in water overnight to reduce the salt content of the fish, and the hard bread is also soaked"
"eating. Smoked haddock is naturally an off-white colour and it is frequently dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish ""kedgeree"", and also in the Scottish dish ""Cullen Skink"" (a 'chowder' like soup). Haddock The haddock (""Melanogrammus aeglefinus"") is a saltwater fish from the family Gadidae, the true cods, it is the only species in the monotypic genus ""Melanogrammus"". It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe. It is also an important food fish and it"
"mashed potatoes (sometimes with cheese or vegetables such as onions and leeks added) is used to cover the fish during baking. The dish is sometimes referred to as ""fisherman's pie"" because the topping is similar to that of shepherd's pie, in that it uses mashed potatoes. The royal seafood tradition of England started in the time of Henry I, crowned in 1100, when cooks rolled crust over an annual Christmas lamprey pie. A separate tradition of Lenten fish pie required Yarmouth cooks to send the king two dozen pies containing 100 herrings. The customary gifts of fish in crust prevailed"
"Barry Gibb, of the Bee Gees. In the past, the basic national dish of the island was ""spuds and herrin"", boiled potatoes and herring. This plain dish was supported by the subsistence farmers of the island, who crofted the land and fished the sea for centuries. A more recent claim for the title of national dish could be the ubiquitous chips, cheese and gravy. This dish, which is similar to poutine, is found in most of the island's fast-food outlets, and consists of thick cut chips, covered in shredded Manx Cheddar cheese and topped with a thick gravy. Seafood has"
"mining district"" of Camborne and Redruth. Cornish cuisine Cornish cuisine encompasses the cooking styles, traditions and recipes associated with Cornwall and the Cornish people. It has been heavily influenced by the geography of the county as well as its social history. Cornwall, being a peninsula surrounded by seas historically well-stocked with fish, has meant that fish dishes form a major part of the historical and modern recipes in Cornwall. The fishing industry has played a major part in the economy of the county. The iconic dish of Cornwall, the pasty, has its roots in another historical industry within the county,"
"appearance, is considered by some persons as the most delicious fish that appears at table"". She recommends simply baking it ""very gently"", avoiding drying it out in the oven. John Dory John Dory, St Pierre or Peter's Fish, refers to fish of the genus ""Zeus"", especially ""Zeus faber"", of widespread distribution. It is an edible demersal coastal marine fish with a laterally compressed olive-yellow body which has a large dark spot, and long spines on the dorsal fin. The dark spot is used to flash an 'evil eye' if danger approaches. Its large eyes at the front of the head"
"Stew Chicken liver or gizzard, and the popular bake and shark. Fried bake (a fried dough unleavened bread) is usually served with saltfish (dried and salted cod), sardine, corn or smoke herring (smoked, salted, and dried fish), buljol (saltfish with fresh sweet peppers, tomatoes, cucumbers and sometimes boiled eggs), bacon, shark, fried plantain, stew chicken, or Corned beef with onions and tomatoes. Coconut bake (coconut bread) is usually served with fried accra (saltfish fritters), black pudding, butter, cheese paste (a mixture of cheese, mustard, grated onion, and mayo), tannia cakes (fried dasheen cake), and boiled yuca with butter, fried plantain."
"Pratchett 'The Last Continent' (Doubleday 1998) has extensive if scurrilous reference to the pie floater. Pie floater The pie floater (also known as a floater and a pea floater), is an Australian dish particularly common in Adelaide. Pea soup with meat has long been part of English culinary history, with mentions in the 19th century, including Yorkshire ""pea and pie supper"", ""pea soup with eel"", ""suet dumplings or saveloys"", (Dumplings in soup were known as ""floaters""). It may have developed from those dishes, which are useful for feeding groups of people on a budget: for example at a sports match"
"intermediates. Scraggane Scraggane () is a fishing port located on the Maharees peninsula near Castlegregory in County Kerry, Ireland. The main local catch consists of lobster, flat-back crab, spider crab, Atlantic crayfish, Atlantic salmon and mackerel. Scraggane is home to a fleet of about twenty fishing trawlers. Scraggane Bay is used extensively as a flatwater windsurfing venue owing to its consistent wind and its protection from the Atlantic waves. ""Scraggies"", as the locality is often called, is sailable in almost any conditions, regardless of wind direction. Local windsurf pro Jamie Knox has a base on the bay providing teaching facilities"
"with chef Atul Kochhar cooking the regular chicken and rice version of the dish. Chef Cyrus Todiwala cooked a variation of country captain on ""Saturday Kitchen"". His version was similar to Shepherd's Pie, in that the meat was baked under a layer of potato. He had previously cooked the dish for Queen Elizabeth II and the Duke of Edinburgh at Kirishna Avanti school in Harrow as part of the Queen's Diamond Jubilee celebrations in 2012. That version of the dish used rare breed lamb from the Orkney Islands which had been fed on seaweed. The dish is also now on"
"breakfast of ""gerty milk"" (bread and milk) with tea or cocoa; pasties made of pastry, swede, potatoes, beef and onion; boiled beef; squab pie of apples, onions and salt pork; ""scrowled pilchards"" (grilled over the fire on an iron plate); and ""heavy cake"". Cornish food and drink was promoted in the Houses of Parliament in April 2009 following intervention from Mark Prisk MP, then Shadow Minister for Cornwall, as part of the Commons plans for a South West regional food week. Television chef Rick Stein has long operated a fish restaurant in Padstow, and in 2006 Jamie Oliver opened his"
"presently sold mainly from fish farms, or like ""dentice"" (""Dentex dentex""), ""sarago"" (""Diplodus sargus sargus"") and ""pezzogna"" (""""). Fishes of very small size are also used: The baccalà (cod) and stockfish, imported from northern Europe seas, are either fried or cooked with potatoes and tomatoes. Most cephalopods are employed (octopus, squid, cuttlefish), as well as crustacea (mainly shrimp). Shellfish ""cozze"" (mussels), ""vongole"" (clams), ""cannolicchi"" (""Ensis siliqua"", taratufi, ""telline"" (""Donax trunculus""), ""sconcigli"" (""Haustellum brandaris"")) are employed in many seafood meals, and sometimes are eaten raw, but this happens more and more seldom nowadays. Clams require a special note. The ""vongola verace"""
"Cornish cuisine Cornish cuisine encompasses the cooking styles, traditions and recipes associated with Cornwall and the Cornish people. It has been heavily influenced by the geography of the county as well as its social history. Cornwall, being a peninsula surrounded by seas historically well-stocked with fish, has meant that fish dishes form a major part of the historical and modern recipes in Cornwall. The fishing industry has played a major part in the economy of the county. The iconic dish of Cornwall, the pasty, has its roots in another historical industry within the county, this being mining. Cornwall has influenced"
"became associated with the poor and the shame of colonisation. Seafood remained an important part of the diet in coastal cities like Galway and Dublin. In Dublin the fish seller is celebrated in the traditional folk song ""Molly Malone"", and in Galway the international Galway Oyster Festival is held every September. An example of a modern Irish shellfish dish is Dublin Lawyer (lobster cooked in whiskey and cream). Salmon and cod are perhaps the two most common types of fish eaten. Carrageen moss and dulse (both types of red algae) are commonly used in Irish seafood dishes. Seaweed, by contrast,"
"and Dances from Cornwall"" and in Peter Kennedy's 1997 ""Folksongs of Britain and Ireland"". It has been suggested that the song is a Cornish version of the song ""Sweet Nightingale"". In her 2011 book ""Celtic Myth and Religion"", Paice MecLeod claims that there are no surviving traditional Cornish songs and that the song was borrowed from England and sung in Cornish. A version appears, however, on the 1975 Sentinel Records album ""Starry-Gazey Pie"", by Cornish folk singer Brenda Wootton, with accompaniment by Robert Bartlett. The sleeve notes claim that the song is ""the only living remnant"" of the Cornish language"
"gain the most fat. Colorful snowflake scallops () is a local seafood dish, where egg white is made into snowflake-shape to embrace the scallops, with seasonal greens, carrot and hot pepper cut into small pieces as decorations on top. Another popular local dish is Salted fish with corn cake (), where steamed or fried corn cake is served with fried salted fish. Legend goes that, in the old days fishermen going out fishing in the morning couldn't return home to have lunch, so they baked fresh fish to eat with corn cakes, and the habit passed down from generation to"