Recipes

Bara Brith (Currant Bread) Welsh

Servings: 16

Ingredients:

¼ pound Dried fruit 4 oz Candied peel
1 pint Warm water ½ t Mixed spice
2 pound Plain flour 2 t Salt
6 ounce Lard 1 oz Fresh yeast
½ pound Demerara sugar 2 ea Eggs

Preparation:

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough.

Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough.

Knead well, leave to rise and knock back; blend in the drained fruit and knead again.

Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh currants or blackberries.

Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales.

British Cookery (BTA/BFPC)

Brithyll a Chig Moch (Trout and Bacon) Welsh

Servings: 1

Ingredients:

1 each Rainbow Trout (1 per person) 1 x Fresh rosemary
1 Fresh thyme 1 x Fresh parsley
1 Fresh sage 1 ea Rasher of bacon (per person)
1 A little butter

Preparation:

Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter.

Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes.

Open top of foil and shape like a boat, paint with a little butter and serve.

Serve with boiled potatoes and plain fresh vegetables.

This dish used to be baked in an open fire with the fish encased in mud.

Anthony Crowter, Cae Nest
Hall Hotel, Llanbedr
Merionnydd, N. Wales

Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh

Servings: 8

Ingredients:

1 ¼ pound Leeks 2 oz Butter
¼ pound Roughly chopped onion 1 ea Roughly choped head Celery
5 pint Mutton stock 1 oz Roughly chopped parsley
1 Salt and Pepper 5 oz Double cream

Preparation:

Garnish: diced meat (optional)

Accompaniments: sippets

Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.

Melt the butter and cook the vegatibles under cover without browning them.
Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary.

Rub the soup through a sieve or blend in a liquidiser. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper.

Stir in the cream, correct seasoning, and serve with sippets.

British Cookery (BTA, BFPC)

Coygimwch dell Patagonia (Prawn Patagonia) Welsh

Servings: 8

Ingredients:

1 each Small cauliflower 1 pt Thick Bechamel sauce
1 each Teacup double cream ½ lb Peeled prawns
¼ pound Caerphilly cheese 1 t Garlic salt
1 tablespoon Tomato ketchup 1 t Celery salt
1 teaspoon Ground bay leaf 1 t Turmeric
1 teaspoon Mustard powder

Preparation:

Cook small cauflower untill the florettes are soft, but still firm.
Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot.

Make a pint of Bechamel sauce using Welsh butter to Panada consistency.

Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper.
Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil.

Pour the mixture over the cauliflower and grill until golden brown.

pipe creamed potatoes around the individual portions.

Mrs. M Neal, Plas Fron Deg,
Church Walks, Llanduduno.

Fnllyn Bara Lawr ae Oen Cymreig Alewn Crwstyn - Welsh

Servings: 6

Ingredients:

1 ½ pound Loin lamb 3 oz Onions
4 ounce Drippings 1 oz Mushroom trimmings
4 ounce Breadcrumbs 2 oz Laverbread
12 ounce Shortcrust pastry 1 x Seasoning
1 Chopped parsley ½ x ½ Gill milk
1 each Sliced tomato (for garnish)

Preparation:

Lamb and Laverbread Roll


Skin and bone the loin of lamb.

Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a little milk, then season.

Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes.

Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick.
Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around. Place the cold loin in the pastry, egg wash the margin.
Completely envelope the meat in the pastry and seal.

Turn it over, place onto a greased baking sheet with the folds underneath.
Egg wash it and decorate as required. Bake it in an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes.

Serve with brased leeks, jacket potatoes, and brown sauce.

Cardiff College of Food Technology

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Granny's Broth (Cawl Marngu) Welsh

Servings: 4

Ingredients:

2 pound Best end of neck Welsh lamb 1 ea Small swede (Turnip)
½ pound Carrots 1 lb Potatoes
2 each Large leeks 1 oz Parsley
½ ounce Flour 1 x Salt and pepper

Preparation:

Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.)

Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 ½ hours.
Add the potatoes (cut in four) and continue to simmer for another 30 minutes.

When the potatoes are almost cooked, thicken with flour and a little water.

Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot.

Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.

Croeso Cymreig

Pastai Persli (Parsley Pie) Welsh

Servings: 4

Ingredients:

4 ounce Shortcrust pastry 1 x Desertspoon full plain flour
½ pint Milk 2 ea Eggs
1 tablespoon Chopped parsley 2 oz Choped steaky bacon
1 Seasoning

Preparation:

Cold boiled bacon may be used instead of steaky bacon.

Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven. Gas Mark 6 (400F) for 15 minutes.

Blend the flour with a little milk. Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley.

Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35 minutes.

British Egg Information Service Leaflet. Welsh Fare

Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350 Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh

Servings: 4

Ingredients:

3 ounce Cooked and shelled mussels 1 oz Celery
1 ounce Carrot 1 oz Breadcrumbs
4 each Egg yolks 2 oz Herring roe
1 Pinch mixed herbs 1 x Pinch dill weed
1 Pinch crushed garlic 1 x Brandy & double cream to tst
1 Seasoning

Preparation:

Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream.

Cook for ½ hour at 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.

Glantraeth Restaurant
Bodorgan, Anglesey.

Pice Bach (Welsh Cakes) Welsh

Servings: 8

Ingredients:

1 pound Plain flour 1 t Baking powder
1 teaspoon Mixed spice 4 oz Margarine
4 ounce Lard 6 oz Caster sugar
4 ounce Currants 2 ea Eggs
1 Milk

Preparation:

SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out ¼" thick.

Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.

British Cookery (BTA/BFPC)

Selsig Morgannwg (Glamorgan Sausages) Welsh

Servings: 6

Ingredients:

5 ounce Fresh white breadcrumbs 1 x Small onion finely chopped
3 ounce Grated cheese 1 x Salt and pepper
1 Pinch of mustard 2 ea Eggs
1 Flour and raspings to coat

Preparation:

Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat together 1 egg and 1 egg yolk and use to bind mixture.

Make into even sized sausage shapes (12) and roll in flour. Coat in beaten egg white and raspings. Fry in hot fat or oil.

Glamorgan Sausages are particularly appetising served with fresh green salad and red peppers. An ideal dish for a summer's day picnic.

British Egg Information Service Leaflet

Tarten Riwbob (Rhubarb Tart) Welsh

Servings: 8

Ingredients:

FILLING:
1 pound Rhubarb, sliced 4 oz Sugar
1 Water

PASTRY:
8 ounce Flour 4 oz Fat
1 ounce Sugar 1 t Cinnamon
1 Pinch mixed spice 1 x Water

Preparation:

Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes.

Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish.

All kinds of plate tarts with pastry top and bottom are popular in Wales.
Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.

Croeso Cymreig.

Teisen Sir Fon (Anglesey Cake) Welsh

Servings: 6

Ingredients:

10 ounce Flour 4 oz Lard
3 ounce Sugar 1 x Egg
½ teaspoon Bicarbonate 1 t Treacle
1 Pinch mixed spice and ginger 4 oz Dried fruit
1 cub Milk 1 x Pinch salt

Preparation:

Cream the sugar and fat. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk.

Bake in a greased tin for about ¾ hour in a moderately hot oven.
Gas control, Gas MArk 5 (375F).

Alternate:

3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit.

Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff.

This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes.

Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5 (375F).

Croeso Cymreig.

Tiessennau Mel (Honey Cakes) Welsh

Servings: 6

Ingredients:

4 ounce Honey 1 t Cinnamon
4 ounce Brown sugar 1 x Egg
½ pound Flour ½ t Bicarbonate of soda
4 ounce Butter or margarine 1 x Caster sugar
1 A little milk

Preparation:

Sieve together flour, cinnamon and bicarbonate of soda.

Cream butter and sugar. Seporate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together lightly.

Whisk the egg white into a stiff froth and fold into mixture.

Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 minutes.

Oven control Gas mark 6 (400F) or 7 (425F).

When ready sprinkle a little more sugar.

Croeso Cymreig.

Tregaron Granny's Broth (Cawl Mamgu Treagon) Welsh

Servings: 6

Ingredients:

1 ½ pound Bacon 1 lb Shin beef
1 each White cabbage ½ lb Carrots
½ each Small swede (Turnip) ½ lb Parsnips
1 pound Potatoes 1 ea Large leek
1 Oatmeal to thicken

Preparation:

Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish.

Put the leek in 10 minutes before serving and let the cawl boil.

Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.

Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking.

Croeso Cymreig.