Bara Brith
Ingredients:
1/2 pint strong hot tea
egg
Directions:
Soak the dried fruit and sugar overnight in the tea.
You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg.
Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners.
Bake in a gentle oven at
Cool and store for at least 2 days in a tin so that it matures moist and rich.
Cawl
Ingredients:
2-
1 large sliced onion
3 leeks
2 medium sliced carrots
1 medium parsnip
1 small swede turnip or 2 white turnips
2 tablespoons chopped parsley
6 small potatoes
salt and pepper
4 pints (8 cups) water
If in season cabbage, celery, etc., can all be used.
Directions:
Trim the meat of fat so far as possible, cover with cold water, add salt and pepper, bring to the boil, and simmer slowly for 1 hour, then leave it to get cold and skim off all the fat. Put in all the vegetables except 1 leek, the potatoes and half the parsley, cover and simmer very slowly for 1 hour, then add the potatoes cut in half and continue cooking for 20 minutes. Then add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for not more than 5 minutes and serve.
Cockles with laverbread
Ingredients:
laverbread, cooked
cockles
breadcrumbs
Waun Gron, grated
garlic butter
Directions:
1. If you have picked your own laverbread, you must wash it thoroughly several times to remove all grit and sand, then boil it in a little water in a covered pan for up to six hours, stirring regularly to prevent it sticking. Allow any excess liquid to evaporate. (It may be pressure cooked for about 1½ hours.)
2. Put some hot laverbread into the bottom of a gratin dish and spread evenly.
3. Place some fresh cockles on the laverbread and sprinkle the breadcrumbs and grated cheese on top with a little garlic butter.
4. Pop under the grill for three or four minutes until golden brown.
Crempogs
Ingredients:
225 g (
300 ml (½ pint) buttermilk, or semi-skimmed milk
1 large egg, beaten
½ level teaspoon bicarbonate of soda
½ teaspoon lemon juice, or vinegar
Directions:
Rub the butter into the sifted flour, stir in the milk and beat the mixture until smooth. Blend in the beaten egg to make a stiff batter. This can be left for at least an hour to improve, but can be used almost straight away.
Just before cooking mix the bicarbonate of soda with the lemon juice, or vinegar, and beat thoroughly into the batter. Lightly grease, or oil, the griddle and when smoking drop tablespoonfuls of the batter on to the hot surface. A tablespoon of batter makes 1 crempog of 8 -
Cook over a high heat for about 1 minute in each side, or at least until lightly, or well browned according to taste.
The crempogs are very good eaten warm just with Welsh butter, and/ or with home-made raspberry jam. You could try a dollop of Crème Fraîche, or Welsh cream on top of the jam.
Faggot
Ingredients: Serves 4
1 pigs liver - diced
1 pigs heart - diced
6 rashers streaky bacon - cut into strips
250g pork belly - diced
2 medium sized onions - peeled and sliced
1 egg
100g breadcrumbs
2 tsp of finely chopped fresh sage
Salt and pepper to taste
A large knob of butter
Directions:
1. Melt the butter in a large heavy based oven proof pan, add half the sliced onion and cook over a moderate heat until the onions soften.
2. Gradually add all the meats, stir for a few minutes then add enough water to cover the ingredients, leave uncovered and put in the middle shelf of the oven at 190oC for 50 minutes.
3. Remove from the oven, drain the liquid (to make the gravy), mince the meats and onion with the remaining onion, egg, breadcrumbs, 1 tsp of sage and salt and pepper, mix well and form into faggot sized balls.
4. Place the faggots into a greased baking tray and add enough of the reserved liquid to just cover the base of the tray. Cook for about 40 minutes at 200oC on the middle shelf.
6. Five minutes before the faggots are cooked add the gravy to the tray and cook on the stove getting as much of the meat juices into the liquid.
7. Serve whilst piping hot with mashed potatoes and peas pudding, garnish with the remaining sage.
Glamorgan Sausages
Ingredients:
150 g white breadcrumbs (plus more for coating)
3 tablespoons of spring onions, finely chopped
2 eggs
A heaped tablespoon of herbs (try parsley, thyme and sage)
A teaspoon of mustard powder
Breadcrumbs and flour for coating
Sunflower oil
Directions:
Combine the cheese, breadcrumbs, spring onion, herbs, seasoning and mustard.
Add 1 whole egg and 1 egg yolk Combine well and form the fairly crumbly mixture into sausage shapes by squeezing each portion in your hand.
Cover and leave in a cool place for 1 hour
roll in flour, coat the sausages in the egg white then roll in the dry breadcrumbs.
Shallow fry for 10 minutes.
Welsh cakes
Ingredients:
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing
Directions:
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.
Welsh rabbit
Ingredients:
16 (1/3-inch-thick) diagonal baguette slices
3 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1/2 cup porter or ale
1/4 cup whole milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
6 oz extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
1 large egg yolk
Directions:
Preheat broiler.
Spread one side of bread slices with 2 tablespoons butter (total), then arrange slices, buttered sides up, on a baking sheet. Broil 4 to
Melt remaining tablespoon butter in a 1-quart heavy saucepan over low heat, then add flour and cook, whisking constantly, 1 minute. Add beer and milk in a stream, whisking, then whisk in mustard, pepper, and cheese. Bring to a simmer over moderately low heat, whisking, then simmer, whisking, until smooth, about 2 minutes.
Remove from heat and immediately whisk in yolk. Serve cheese sauce on toast.
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