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| Traditional Welsh Recipes.
Black Mountain Chocolate Loaf.A more modern recipe by the Williams family of Llandeilo. Kindly sent in by Sandie Reed, who lives in the Scottish Borders but has relatives in Carmarthenshire. 3 oz organic cocoa powder10fl oz boiling water 4oz softened butter 10 oz caster sugar 3 eggs lightly beaten 7oz plain flour Half a tsp bicarb Half a tsp baking powder 1 tsp vanilla extract (optional) Topping ((optional)): 1 tsp each cocoa and icing sugar 2lb loaf tin greased and lined. Foil. Preheat oven to 180 degrees/gas 4 Mix the cocoa powder well with the boiling water and set aside to cool. Cream together butter and sugar until light and fluffy. Add egg a little at a time, beating well, Add the essence if used. Sift together the dry flour, bicarb and baking powder and partly stir into the wet mixture before adding the cocoa mixture and stir thoroughly until mixed. Pour into prepared tin and bake 40 mins. Cover top loosely with foil and bake a further 20-25 min, checking with a skewer. Cool in tin 10 mins before turning out and cooling on rack. When cool dust top with the cocoa/icing sugar mix if desired. Serve sliced thinly. Bara BrithUnyeasted bara brith – by the Williams family of Llandeilo. Kindly sent in by Sandie Reed, who lives in the Scottish Borders but has relatives in Carmarthenshire. 12fl. oz. cold tea Pwdin Mynwy (Monmouth Pudding)In Victorian times, bread-based puddings were regarded as ideal fare for children and for adults with delicate digestions. Monmouth Pudding reveals bold red and white stripes when served.
Set oven to 350°F or Mark 4. Put the milk in a saucepan, add the butter, sugar and lemon rind and bring to the boil. Put the breadcrumbs in a bowl and pour the hot milk mixture over them. Allow to cool and swell. Stir the egg yolks into the cooled mixture and then spread half the mixture into a greased, ovenproof dish. Melt the jam, pour half of it over the mixture, add the remaining breadcrumbs mixture and finish with a layer of jam. Bake for 40-45 minutes until set. Pastai Oen Cymreig (Welsh Lamb Pie)An old Welsh recipe, traditionally made with the first of the Spring lambs.
Remove the meat from the bone and cut into dice. Put the bones into a saucepan with the onion, parsley sprigs and seasoning, cover with water, boil for 1-1½ hours, then strain and reserve the liquid. Set oven to 350°F or Mark 4. Line the base of a 1½-2 pint pie dish with the carrots, cover with the lamb, then sprinkle over the parsley and seasoning. Roll out the pastry on a lightly floured surface and use to cover the pie, sealing the edges well and trimming neatly. Make a steam hole in the centre of the pie, brush with beaten egg and cook for 1½ to 2 hours until golden brown. Reheat the strained stock and using a funnel, pour into the pie through the steam hole just before serving. Serve with mashed potatoes and green peas. Stwns (Mash).Potatoes and turnips are mashed together to be served with liver and onions, either fried or baked in the oven. This particular meal was especially popular in north Wales in the 19th. Century and was known as Stwns Rwdan. Swede, peas or broad beans can be used to replace the turnips in this traditional dish.
Boil the potatoes and turnips separately in lightly salted water until tender. Drain very well and mash together with the butter and the seasoning, then add sufficient buttermilk to give a creamy consistency. Reheat and serve as an accompaniment to liver or other meat dishes. Welsh Punchnep is a similar dish, but richer. Potatoes and turnips are mashed together with butter, seasoned well and heated through. The mixture is turned into a serving dish and pressed down. Holes are made in the top and a little warmed cream poured into each just before serving. Pastai Ystumllwynarth (Oystermouth Pie).The coastal town of Oystermouth, in Swansea Bay, is not far from The Mumbles, sometimes known as the Gateway to the Gower Peninsular. This fish pie was originally made from salt cod and is traditionally served with parsnips.
Boil the potatoes in lightly salted water, then drain well and mash with the milk, a quarter of the butter and the seasoning and spice. Melt half the remaining butter in a frying pan and sweat the onion until soft. Set the oven to 375°F or gas Mark 5. Having lightly boiled the cod, flake the flesh and carefully remove the skin and bones. Mix together the potatoes and cod, then add the onion, hard-boiled egg and parsley. Turn into a 2 pint, buttered pie dish, roughing up the top with a fork. Sprinkle with a little milk and dot with the remaining butter. Cook for about 30 minutes until golden brown and serve accompanied by boiled and buttered parsnips. Penwaig wedi eu Stwffio (Stuffed Herrings).Herrings stuffed with a breadcrumb, onion and walnut mixture, fried in butter.
Melt a knob of butter in a saucepan and soften the onion. Mix the breadcrumbs, chopped walnuts, mustard, lemon zest and mixed herbs in a bowl and add the onion and about 1 tablespoon lemon juice and bind together. Stuff each herring with this mixture. Fold over and close neatly. Make three cuts on each side at the thick end of each fish to ensure even cooking. Melt the butter in the frying pan and fry the fish for about 10 minutes turning once. They should be tender and nicely browned. Pour on the remaining lemon juice and serve with creamed potatoes and seasonable vegetables. Pwdin y Gororau (Welsh Border Pudding).If the apples are very sour, you may add a little sugar to them.
Sieve the flour and salt into a bowl. Add the suet and bind together with a little cider or water to form a dough. Cream the butter, sugar and juice from both lemons. Place mixture in the bottom of a greased 2 pint ovenware dish. Roll out the suet pastry. Line the dish with some of the pastry, covering the butter mixture. Trim the pastry. Fill with sliced apples, sprinkle on 1 teaspoon of lemon rind and add the cider. Cover with the rest of the pastry; damp the edges and crimp well together. Brush with milk, slash and cook. Set oven to 400°F or Mark 6 for 20 minutes. Reduce the oven temperature to 310°F or Mark 2 for a further 1½ hours. Run a sharp knife around the edge and turn out onto a hot dish. The buttery sauce will run down the pudding. Serve with clotted cream. Tarten y Gororau (Welsh Border Tart).This meringue-topped lemon dessert can be served hot or cold.
In a saucepan, melt the butter and allow it to cool slightly, then stir in the brown sugar, fruit and lemon juice or vanilla essence. Combine well together, then add the egg yolks. Set oven to 350°F or Mark 4. Roll out the pastry on a lightly floured surface and use to line a well greased 8" flan case, trimming the edges neatly. Spoon in the filling and smooth the top, then bake for 30 minutes. Remove from the oven. Whisk the egg whites until the stand up in soft peaks, then fold in the caster sugar with a metal spoon. Reduce the oven temperature to 300°F or Mark 2. Pile or pipe the meringue on top of the filling and bake for 10-15 minutes, or until the meringue is a soft golden brown. Serve hot or cold, accompanied by single cream.
Caws-Wedi-Pobi (Welsh Rarebit).Did you know that there is an Irish Rarebit too? For the curious: place onions, fried with a little mustard, on toast, cover with thinly sliced cheese and bake under the grill.
Melt butter, then add flour, milk, cheese and seasoning in that order, mixing well until creamy. Serve on slices of hot buttered toast. Some people insist that a drop of beer or stout is better than milk, but then some people would, wouldn't they? ☺ Selsig Morgannwg (Glamorgan Sausages).Not really sausages, but a cheese, egg and breadcrumb mixture formed into rolls and fried; a high tea or supper recipe.
In a bowl, beat the two small eggs and add the mustard, parsley, thyme and seasoning. In a separate bowl, mix together the cheese, breadcrumbs and the onion. Now combine the egg mixture with the breadcrumb mixture. With floured hands, form the mixture into approximately 10 sausage-shaped rolls. Beat the large egg in a bowl, dip in the sausages, coat them with the dry breadcrumbs and fry in hot oil until golden brown. Drain well. Serve with a crunchy green salad. Maidd ac Wy (Egg Whey).This steamed pudding has an egg custard filling, flavoured with spices and lemon.
Pour the milk into a saucepan, stir in the spices and heat until almost boiling. Remove from the heat, add the lemon rind, cover and leave to steep for one hour. Beat the eggs and sugar together, pour over the milk and combine well. line a 1½ pint pudding basin with the bread, buttered side to the inside. Strain the egg custard mixture into the basin, leave to stand for about 30 minutes, then cover with buttered greaseproof paper and kitchen foil, tie down and steam over a saucepan of boiling water for 40-50 minutes, topping up the water as necessary. Turn out and serve the pudding with a sweet lemon sauce or with custard.
Cawl (Broth).Welsh lamb is the basis of this substantial meat and vegetable broth; a meal in itself.
Trim the lamb to remove the fat. Place the meat in a saucepan with a very little cooking oil and brown on all sides. Cover with stock and bring to the boil, skimming if necessary. Prepare all the vegetables and set aside the cauliflower and lettuce until later. Add the rest of the vegetables to the meat and season with the salt and pepper. Cover and simmer for 2½-3 hours. Add the cauliflower and lettuce to the broth 20 mins before the end of the cooking time. Sprinkle with chopped parsley and serve piping hot with crusty bread. Green Tomato Chutney.I have no guarantee whether this is an authentic Welsh recipe, but it is the one used by the grand-parents of a friend of mine.
Wash and chop the tomatoes, peel and chop the onions or shallots, peel, core and chop the apples and chop the dates. Put the tomatoes, shallots or onions and the apples in a large, heavy-based pan with half the vinegar. Bring to the boil then gently cook for about 30 minutes until tender. Tie the chillies and root ginger in a muslin bag, bruise with a hammer and add to the pan with the raisins and chopped dates. Cook, stirring from time to time until the mixture thickens, after about 1 hour. Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking, pressing the bag of spices occasionally with a wooden spoon, until the mixture is thick. Clean and warm the jars ready for potting. Remove the muslin bag and pot while the chutney is still warm and seal. Stiw Eidion Cymreig (Welsh Beef Stew).This all-in-one stew would sometimes be used to provide two meals; meat and vegetables for one and broth for the other.
Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle the flour over and fry a further minute. Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly and skim, then add the onions, carrots and turnips, herbs and seasoning and bring to the boil. Add the cider, cover and simmer for 1 hour. Ad the potatoes and leeks. Cover and simmer for a further 20-30 minutes. Serve, sprinkling each portion with a little finely chopped parsley. Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes).Salmon is the king of fish and these potato and fish cakes, flavoured with parsley and chives are a luxury starter or main course.
Boil the potatoes until tender. Mash well with 1 oz. of the butter and mix in the finely-flaked salmon, the chopped parsley, chopped chives and lemon zest. Season to taste with salt and pepper. Turn out onto a floured surface, divide into 8 portions and shape into cakes. Fry in 2 ozs. butter mixed with oil until golden brown on each side. Drain on kitchen paper. Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges. Regards,Owen. |
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