CORNISH Raw Fry TRADITIONAL Cornwall ENGLAND
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Published 2024-02-14
In traditional Cornish Raw Fry recipes, water isn't typically a primary ingredient listed; the dish mainly focuses on the ingredients being fried together. However, some variations or personal methods might include adding a small amount of water during the cooking process to help steam the vegetables, like potatoes and swede, ensuring they cook thoroughly and evenly without burning. This technique can help soften the vegetables faster, especially if the dish is covered over a lower heat, allowing the ingredients to simmer gently and meld their flavors.
If you're looking to incorporate water into the recipe to adapt it for a slightly different cooking method or to ensure the vegetables don't stick to the pan and become tender more efficiently, you might consider adding a few tablespoons of water after adding the potatoes and swede to the pan. Then, cover and allow to steam, checking and stirring occasionally, and adding a bit more water if necessary until the vegetables are nearly tender, before uncovering to allow any remaining water to evaporate and for the dish to fry up towards the end of cooking.
While it may not be as internationally recognized as the Cornish pasty, the Cornish Raw Fry is a testament to the region's culinary ingenuity, making the most available ingredients to create satisfying and flavourful dishes. It reflects the broader tradition in Cornish and British cuisine of creating "fry-up" meals, where various ingredients are fried together in a pan, often for breakfast.
NOTE: Rutabaga and Swede refer to the same vegetable. The term "rutabaga" is commonly used in the United States and Canada, while "swede" (short for "Swedish turnip") is the term more commonly used in the United Kingdom, Ireland, Australia, and New Zealand. This vegetable is known for its large, fleshy, edible root, which has a sweet-savory flavor, and it's often used in soups, stews, roasted dishes, or mashed.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 800g potatoes, peeled, diced or sliced
- 1 large onion, finely chopped
- 300g bacon, cut into small pieces
- 300g swede/rutabaga (optional), peeled, diced or sliced
- Salt and pepper, to taste
- 2 tablespoons vegetable oil or butter
- Water if required
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All Comments (21)
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How does this guy make you smell food and I'm 5,000 Km away?? By his AWESOME recipes!!! Is he married???
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For those Yanks wondering; what Brits call a “swede”, we call a rutabaga. I think I’ve seen a similar dish popular in the American (so called) Midwest states like Minnesota, but combining rutabaga and potatoes isn’t all that common here. Nonetheless it looks delicious- my wife even says so and she was watching over my shoulder without benefit of sound as I had my earbuds in. I think that was a hint to put rutabaga on the shopping list…
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Swede in america is a turnip , thankyou sir. My mouth is watering
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As a true Cornishman this is the best recipe I’ve seen on this. Can’t wait to try it. Thank you 👌👌
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I'm Cornish and I approve of this message. Bleddy ansum.
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Thank u so much for doing something so rare these days. Showing us traditional British cooking with British ingredients. So rare these days and so tasty and so useful for local produce and local farmers ❤
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Man Alive.... That looks delicious. I was wondering what to cook for my husband for valentine's day meal. Great hearty dish I've never tasted these ingredients cooked together before,, however I love all those...My husband of 52 years will be well fed later... Thankyou for sorting out our meal for later . Henrietta 😘
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A Swede watching this; Please, don't put me in there. And leave our outer skin, that's what we use for protection.
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Looks good, I'm a bubble and squeak man myself, but this looks tasty too and a fried egg on top is the crown of all fried dishes.
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I made this today for my wife´s birthday. It is another Backyard Chef winner. It reminds me of corned beef hash, but with bacon instead.
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German here. Fried potatoes with bacon is a staple here. But together with Rutabaga? I NEED to try that.
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It looks absolutely beautiful. And, the egg is perfect. You just can't beat British food.
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That is some fine eating! I'm in Canada and my family makes something 99% the same but instead of slicing the potatos and rutabaga (our name for swede) we cube them and boil them together as for mashed potatos becausE thats the difference between our recipes, we make a mash. While boiling the potatos and rutabaga (about a 50/50 mix up to 75/25 heavier on the rutabaga) gently fry off the bacon and onions over low heat till the onions are clear and bacon nicely cooked. When the potatoi/rutabaga combo is soft enough to mash, drain it, mash and stir in the onion/bacon combo. Season with salt and generous amounts of black pepper. Its a fantastic side with a pork roast, the two flavours absolutely love each other! Anmd if by some miracle theres any leftover the next morning, fried over with a blob of butter to put a crispy crust on it served with toast and good coffee is an awesome breakfast.
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My kind of recipes and cooking. Love that you emphasize "it's your choice" I gave up watching main stream TV cooking shows a while back. If I want a restaurant style meal I'll go to a restaurant, at home, I want home cooking.
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A meal fit for a King. It's a wonder that you haven't been summoned to Buckingham Palace yet to cook for the Royals! Maybe they haven't discovered you yet Rik! Learned what a Swede is today too!
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You have such calming voice, no need to shout and you have great explanation for techniques. Lot of your recipes remind me of my Iris heritage.
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This reminds me of an old dish from the part of southern Italy where my family came from. It's basically onions, peppers and potatoes cooked the same way, i.e. no added liquid. A lot of people mix in beaten eggs and parmesan type cheese once everything is cooked through and crusty - that's the way we make it. Interesting how good old fashioned cooking is much the same all over!
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You are the Bob Ross of cooking. The way you talk is so calming. “Happy trees!” No “ lovely topping,” Well done Sir. I enjoy your posts.
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My other half and all her family are Cornish, Her Grand mother taught her how they made Raw Fry, Bacon bits (As a pig was kept each year and fattened til harvest time, then butchered to last through winter)), Onion and potato and swede or turnip, in a large stew pot, Pepper ,Cover with boiling water and slow cook for hours, Serve with fresh BUTTERED crusty bread. Easy and delish. They were too busy as they 7 boys and 7 girls to take care of plus there normal daily tasks. ty for your version too :) xx
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If you added beef rather than bacon it would be called a naked pasty.
