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Traditional Welsh Recipes.

Pastai Penfro (Pembrokeshire Pies).

Pastry: In a bowl, rub 2 ozs. lard into the flour, then stir in the salt. Put the remainder of the lard and the water in a pan and bring to the boil. Make a well in the flour mixture, pour in the boiling liquid and stir well with a wooden spoon until the mixture leaves the side of the bowl. Allow to cool a little, then turn out onto a lightly floured surface and knead until smooth and pliable and still warm. Roll out and line 8 lightly greased, deep patty tins, reserving sufficient for lids. Divide the lamb, currants and sugar between the pies in layers - starting and finishing with lamb and season well. Warm the redcurrant jelly slightly and spoon over. Roll out 8 lids, place on the pies and seal well with a little water. Make a steam hole in each pie and brush with egg to glaze. Set oven to 375°F or Mark 5 and bake for 30-40 minutes of until golden. Serve cold.

Pwdin Reis Cymreig (Welsh Rice Pudding).

Pour the milk into a saucepan, add the nutmeg, salt and bayleaf and bring to the boil. Pour in the rice and simmer until the milk is absorbed and the rice is cooked., adding a little extra milk if necessary. Remove from the heat and remove the bayleaf. Set oven to 425°For Mark 7 Allow the rice to cool slightly then mix in the egg yolks. Whisk the egg whites until they hold their shape and fold into the rice mixture. Turn into a lightly buttered 1½ - 2 pint dish and cook for 10 - 15 minutes or until the top is golden. Serve with stewed fruit, jam or honey.

This rice pudding dish contains no sugar, but if desired, a little can be added to taste and, although it is not traditional, the bayleaf can be omitted.

Pastai Nos Priodas (Wedding Night Pasty).

Set oven to 350°F or Mark 4. Roll out the pastry on a lightly floured surface, divide in half and use one half to line a greased 8-9 inch, deep pie plate. Mix together the lamb, onion, herbs and seasoning, spoon on to the pastry and spread out. Sprinkle over sufficient stock to moisten. Cover with the remaining pastry, sealing the edges well and trimming neatly. Make a small steam hole in the centre and decorate with pastry leaves from the trimmings. Brush with a little milk and bake for 30-40 minutes until golden. Serve hot or cold with vegetables. Serves 4.to 6.

Brithyll Cymreig mewn Cig Mochyn (Welsh Trout in Bacon).

Gut and clean the trout. Pack the cavity of each trout with a knob of butter, a sprig of parsley, a slice of lemon and add a twist of black pepper. Wrap 2 rashers of bacon around each trout and brush with melted butter. Place the fish under a hot grill and cook for 3-4 minutes on each side. Melt a little extra butter with the juices from the fish, add the chopped chives and parsley and pour over each fish. Serve with parsley potatoes, carrots and minted peas. Serves 4.

Pastai Datws (Potato Pie)

Boil the potatoes in salted water until cooked. Set oven to 425°F or Mark 6. Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning. Well butter a 1½ - 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides of the dish with the back of a spoon. Spoon in the potato and cheese mixture and rough up the top with a fork. Brush with melted butter and bake for 20-30 minutes or until golden brown. Serve with pickled beetroot or pickled red cabbage or with crusty brown bread. Serves 4 to 6.

Stiw Pysgod (Fisherman's Stew).

Soak cockles in salted water overnight. Next day drain, scrub and rinse well. Place in a large pan, pour over water and bring to the boil. As soon as cockles open, remove from heat and drain, reserving liquid. Allow to cool slightly and, discarding any NOT opened, remove from shells and set aside. Strain liquid into clean pan, add stock, lemon juice, sliced onion and fish. Poach 30 minutes. Remove herbs and fish. Cut plaice fillets in half, flake cod and keep warm. Melt butter in a pan, stir in flour and cook, stirring, for ½ minute, then stir in liquid, a little at a time. Simmer for 5 minutes, stirring until thickened. Add crab meat and shrimps (thawed and/or drained), cockles and saffron. Simmer until thoroughly heated, then add fish and simmer for a further minute.

Ffagodau Cymreig (Welsh Fagots).

Set oven to 350°F or Mark 4. Mince the liver and onions together, preferably in a food processor. Put into a bowl and stir in the suet, breadcrumbs, sage and seasoning to taste. Form the mixture into 12 balls with floured hands and place in a well-greased, shallow, ovenproof dish. Pour the stock into the dish. Cover and bake for about 30 minutes. Uncover and continue cooking for a further 10 minutes or so to brown the faggots. Remove the faggots from the dish and keep warm. The remaining gravy may then be thickened with cornflour or gravy granules/powder, if preferred. Serve with creamed potatoes. Serves 6.

Tatws a Chig yn y Popty (Meat and Potatoes in the Oven).

Set oven to 375°F or Mark 5. Place the lamb in a roasting tin and cook for 10-15 mins. Remove the lamb and pour off any fat, leaving just a thin layer on the base of the tin. Cover the base of the tin with half the potatoes. Mix the flour and seasoning together and sprinkle over. Cover with the onions, top with the remainder of the potatoes and season well. Pour over the stock - it should come to just below the top layer of potatoes. Place the lamb on top, cover with a piece of kitchen foil and cook for 1½ - 1¾ hours, removing the foil for the last 10-15 mins of cooking. Serve the lamb sliced, with the potatoes and onions and accompanied by carrots or mashed carrots and swede. Serves 4 - 6.

Eirin Mair Hufennog Gwent (Gwent Gooseberry Cream).

Poach the gooseberries in a saucepan with a very little water and the caster sugar; keep them whole by poaching them gently; add more sugar, if preferred. When cool, spoon the gooseberries, with a little juice, into six ramekin dishes. Beat the yoghurt and cream together until they form soft peaks, fold in the vanilla essence and icing sugar and spoon the mixture on top of the gooseberries. Sprinkle a dessert spoon of Demerara sugar over the top of each ramekin. Cover with cling film and refrigerate for several hours. The sugar forms a nice crunchy topping. Serves 6.

Hwyaden Hallt Gymraeg (Welsh Salt Duck).

Wipe the duck then rub, inside and out with quarter of the salt. Place on a large dish in the refrigerator. Later, repeat the process with a further quarter of the salt, turning the duck in any brine that has formed. The following day, repeat the process twice, using up the remainder of the salt. Next day, when the duck is due to be cooked, wash thoroughly, inside and out, under cold, running water to remove all traces of salt. Set oven to 350°F or Mark 4. Pat the duck dry with kitchen paper, place in a casserole dish and just cover with water. Cover the casserole, place in a pan of simmering water and cook for 1½ hrs. Remove the duck from the casserole, drain very well and place in a baking tin. Increase oven to 450°F or Mark 8 and roast duck for 20 - 30 minutes until the skin is crisp and golden. Serve with spinach and Onion or Laver and Orange Sauce. Serves 4.

Stiw Mynwy (Monmouth Stew).

Set oven to 350°F of Mark 4. Coat the lamb in the seasoned flour, heat the butter or oil and lightly fry all over for one minute. add the leeks and fry for a minute, then transfer to a casserole dish. Add the pearl barley, herbs and seasoning, then pour over the stock. Cover, bring to the boil and cook in the oven for 90-120 minutes. Remove the herbs before serving and serve with boiled potatoes. Serves 4.
Alternatively, if desired, the stew can be cooked gently, covered, on top of the stove.

Cawl Cennin (Welsh Leek Broth).

Melt the butter in a saucepan and sweat the vegetables gently until soft, but not brown. Add the stock or water and seasoning, bring to the boil and simmer, covered, for 30 mins until the vegetables are tender. add the milk and heat thoroughly, but do not allow to boil. Stir in the parsley and serve in bowls, accompanied by crusty bread. If desired, the broth can be served sprinkled with grated cheese or snippets of crisply fried bacon. Serves 4 to 6.

Teisennau Bara Lawr (Laverbread Cakes).

Mix the laverbread and oatmeal together and form the mixture into small, round, flattish cakes. Fry the prepared cakes in hot fat (preferably bacon fat), using a palette knife to keep them in shape. Fry until they are crisp and brown on both sides. Serve with the grilled rashers of bacon as a breakfast dish.

Prepared laver, usually tinned, can be obtained from health food shops, specialist grocers or some supermarkets. If bought fresh, it must be washed VERY well in cold running water to remove all sand and then boiled in water for 30-40 minutes and drained thoroughly; at this stage, it will look a little like cooked spinach. When cooked, it is minced or chopped and it becomes laverbread, ready for use.

Pwdin Eryri (Snowdon Pudding).

Butter a 1pt. pudding basin. Cover the base with the raisins. Mix all the dry ingredients in a bowl. Beat the eggs and add the mixture with the marmalade. Pour the mixture into the basin and cover with greaseproof paper and kitchen foil. Steam for 90 mins., topping up the water as necessary. Serve hot with custard. Serves 4.

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