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Recipe(tried): Welsh Recipes for you from my Childhood

Misc.
Hi There Sandy,
Here are a selection of recipes for you to choose from,stating with my own Grannys soup rec,it is a repost and I,ve included some others if you need help with any of the customs or history let me know.

I,m from welsh origin even though I,m living here in S.Africa,this is my Grans
rec,so its well tryed,here you are..........
Grannys Soup
************
2-3 good sized leeks,washed and sliced
i onion diced
6 cups milk(or if you want it rich half cream and half milk)
4 oz butter
4 oz flour
4 oz stilton cheese
salt and ground pepper to taste
1 Tbls fresh dill if liked

Melt butter in a large pan and saute leeks and onion.Simmer gently for 10
mins.add flour and mix well to form a thick paste.Add milk slowly stiring all
the time to prevent lumps,continue to stir whilst simmering for another 10
mins.add stilton and stir.Liquidise soup,return to pan and season to taste and
add dill.

Another soup rec......

Harvest Broth-Cawl Cynhaeaf
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INGREDIENTS
1kg (2 lb) Neck of Welsh Lamb
1 medium size carrot
1 onion 1 small turnip
1 small cauliflower
A few sprigs of parsley
200g (8 oz) peas
200g (8 oz) broad beans
1.5 l (3 pints) water
salt and black pepper

Trim the fat from the meat as much as possible Place the meat in a large saucepan Cover the lamb with water Slowly bring to the boil Take any fat from the surface of the water Peel and dice the turnip, onion and carrot Shell the peas and beans Add the peas, beans, turnip, onion and carrot the the saucepan Clean and cut the cauliflower into sprigs Cover the saucepan and simmer for 2.5 hours Add the cauliflower to the saucepan Continue to simmer for another 25 minutes Serve hot Decorate the dish with the parsley Anglesey Eggs
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(Wyau Mon)
A fine combination of eggs in a cheese sauce surrounded by creamy potatoes and leeks, and grilled until crisp on top.

Serves 4

1lb (450g) potatoes, peeled
3 leeks, chopped
2oz (50g) butter
2oz (50g) flour
1 pint (600 ml) milk
3oz (75g) Caerphilly cheese, grated
salt and freshly ground pepper
4 eggs, hard boiled and shelled
1. Boil the potatoes in salted water until soft. Cook the leeks in salted water for 10 minutes, or add to the potatoes for the last 10 minutes of their cooking time. Drain well then combine, season and mash together.

2. Make a cheese sauce by melting the butter in a saucepan, stir in the flour and cook for a minute, then gradually stir in the milk and bring to the boil to thicken. Season well and add half of the cheese.

3. Take 4 individual dishes - ramekins or scallop shells are ideal - and with a fork arrange the leek and potato mixture around the sides. Chop the eggs and put in the middle of each dish. Cover with the cheese sauce and sprinkle over the remaining cheese.

4. Brown quickly under a hot grill or heat through in a very hot oven (Gas 8, 450 degreesF, 230degreesC) for 10 minutes. Serve at once Welsh Rabbit-(Caws Pobi)(I gew up on this a favourite sat night supper!)
***************************

INGREDIENTS
120g (4 ozs) grated cheese
3 tablespoons of milk
30g (1 oz) butter
Pepper, salt Mustard if required
Beer if required
Slice of toast

Place the cheese and milk into a saucepan and slowly melt adding the salt and pepper and stir. A little mustard or beer can be added if desired. When piping hot pour the mixture over the toast. Brown under the grill. Laverbread Croquettes - (Croquette Bara Lawr)
***********************************************
Delicious cooked with bacon rashers for breakfast. Makes about six.
INGREDIENTS
230g (8 ozs) cooked mashed potatos
60g (2 ozs) laverbread
1 tablespoon cooking oil
30g (1 oz) mixture of finely chopped leeks, carrots and celery OR
30g (1oz) finely diced bacon Salt and pepper

To Coat A little flour 1 beaten size 3 egg About 30g (1 oz) dried breadcrumbs Bacon fat or oil for shallow frying Mix the potato and laverbread. Heat the oil, add the vegetables or bacon and cook until golden. Mix into the potato mixture with seasoning to taste then chill for 1 hour. When firm enough to handle, shape into six sausage shaped croquettes. Roll in the flour, dip into the beaten egg and then coat in the breadcrumbs Chill until ready to cook. Shallow fry in hot bacon fat or oil until golden on all sides. Drain and serve immediately. Other ingredients may be added to the basic recipe. For example, finely diced ham cooked lamb and finely diced cooked leeks. Teisen Lap
*************

This moist cake was popular with miners who ate it down the mine in the South Wales valleys.
INGREDIENTS
225g (8 oz) plain flour
1 teaspoon of baking powder
A pinch of salt
A pinch of grated nutmeg
100g (4 oz) butter 75g (3 oz) caster (powder) sugar
100g (4 oz) sultanas and/or currants
2 eggs
150ml (1/4 pint) buttermilk

Take the plain flour, nutmeg, salt and baking powder and seive into a bowl Beat the eggs Rub in the butter Add the fruit, sugar and eggs Slowly add the buttermilk and beat until the mixture can just about drop off the spoon Grease a 9" round baking tin Place mixture into the tin Place in the oven at 180C / 350F / Gas Mark 4 for 30 to 40 minutes until golden and well risen. Glamorgan Sausages- (Selsig Morgannwg )
*******************************************

AN ORIGINAL VEGETARIAN SAUSAGE
First mentioned in print in the book "Wild Wales" by George Borrow. This classic, chronicles his travels through Wales. First published in 1862 and still available. Glamorgan Sausages are making a come back in popularity and can be seen on the menu of a few top London restaurants of British cuisine. The thought may be odd to some, but the taste is worth it. INGREDIENTS
6 oz (150 g) breadcrumbs
3 oz (75 g) Caerphilly or Cheddar cheese
1 small leek
1 oz (25 g) butter
Pinch of dry mustard
Chopped parsley and ground black pepper
2 tablespoons plain flour
1 egg

Grate the cheese Skin and cut up the onion and fry in the butter until softened Mix the cheese, onion and breadcrumbs together Season with the chopped parsley, ground black pepper and a pinch of dry mustard Separate the egg Use the yolk to bind the mixture Form into sausages and roll in the flour Gently fry until brown and crisp all over.


Welsh Lamb with a Honey, Garlic and White Wine Sauce
********************************************************
(Cig Oen Cymreig gyda Saws Mel, Garlleg a Gwin Gwyn)

"The woman next door was very civil, and gave me a shoulder of lamb, with a lesson in cooking as though I had watched my mother for more than two years for nothing." Richard Llewellyn, How Green Was My Valley.

Welsh lamb has a delicate flavour developed through slow maturing on natural pastures. This recipe uses the best ingredients to produce a delightful Taste of Wales.

1-2lb (675-900g) best end of neck of lamb, skinned and chilled
2 cloves garlic, crushed with salt
2 tbsp honey
pint (150ml) dry white whine
salt and freshly ground black pepper
1 tbsp fresh rosemary
1. Score the thin layer of fat covering the lamb into a diamond pattern. Combine the crushed garlic, honey, wine, seasoning and rosemary and marinade the meat in this mixture for 30 minutes.

2. Sit the lamb on a wire rack above a roasting tin. Pour the juices from the marinade over the meat and let them drip through into the pan below. Roast in a hot oven (Gas 7, 425 degreesF, 220 degreesC for 30 minutes, or a little longer if you do not like your lamb pink.)

3. Serve the lamb cut down between the rib bones either as single cutlets or doubles, or simply cut the meat off the rib cage and serve in slices.

Another variation on the lamb.......

Welsh Way With Lamb
*********************

Although Welsh lamb is delicious served plain, adding sweet and spicy ingredients makes it a truly flavoursome dish.

Serves 6

Leg or shoulder of lamb - 1.4 kg (3 lb) approximately
Ground ginger - 1 tsp
Clear honey - 3-4 tbsp
Fresh rosemary sprigs - several
Dry cider - 300ml ( pint)

METHOD

Pre-heat oven to 220 C / 425 F / Gas 7.

Weigh the lamb joint, then put it in a roasting tin and sprinkle with the ginger. Pour over the honey, put the rosemary on top and pour round the cider.

Roast for 30 minutes, then reduce the temperature to 200 C / 400 F / Gas 6 and continue to roast until lamb is tender allowing 20 minutes per 450 g (1 lb). Baste several times during the cooking. If the top looks if it is getting too dark, protect it with foil. If necessary, add a little more cider.

The cider and honey form the gravy and nothing more is needed. Skim off the excess fat.Now for traditional welsh bread

Welsh Bara Brith
********************This is the famous Welsh bread. This version is without yeast. The recipe was Elizabeth Foulkes' of Bontnewydd in North Wales. It is delicious, thinly sliced with butter.1 lb of self raising flour
1 lb of mixed dried fruit
2 tablespoons of marmalade
6 tablespoons of sugar
half a pint (300 milli-litres) of warm tea (don't put the milk in!)
a teaspoon of mixed spice
1 egg
Honey to glaze Mix the dried friut, sugar and tea. Leave this mixture to stand over night.

Next day - stir in the flour, spice and marmalade and the egg (well-beaten). Line a loaf tin with grease-proof paper. Pour in the mixture.

Cook at 325 degree Fahrenheit for one and three-quarter hours (105 minutes). Turn out on a rack and brush with warm honey to glaze. Another Barabrith rec

Bara Brith
************

INGREDIENTS.
1lb (400g) dried, mixed fruit
1lb (400g) self raising flour
1/2 pint (250ml) of strained tea
1 medium sized egg
6 tablespoons of demara/brown sugar
2 tablespoons of marmalade
1 teaspoon of mixed spices

Soak the fruit in the tea overnight. Grease a loaf tin. Beat the egg. Mix in well the beaten egg, sugar, spices, flour and marmalade with the fruit. Place the mixture into the loaf tin. Bake in an oven at 170C, 325F or gas mark 3 for around 1 hour. Cover the top with greaseproof paper to avoid burning the top. Continue baking at the same temperature for around 45 minutes until firm. Stand the loaf tin outside of the oven for around 5 minutes. Tip out onto a wire tray Brush the top with honey to finish. Serve buttered and toasted or not as you wish.


And of course the welsh cakes my Granny made the best!!Welsh Cakes- (Picau ar y Maen)
*******************************

INGREDIENTS
For around a dozen cakes
8 oz (225g) self-raising flour.
pinch of salt
1 teaspoon mixed spice
4 oz (100g) butter or margarine
3 oz (75g) caster sugar
3 oz (75g) mixed currants and sultanas
1 egg

Sift the flour, salt and spice together into a mixing bowl Rub in the butter until the mixture looks like fine breadcrumbs Add and stir in the sugar and dried fruits to the mixture Beat the egg Pour in the beaten egg and stir to make a firmish dough Roll or press the dough out to approximately 1/4 inch (5 mm) thick Cut into discs with a 1 1/2 or 2 inch (4 or 5 cm) cutter Bake the Welshcakes on a medium hot griddle, turn only once, until golden brown on both sides but still a little soft in the middle. Sprinkle a little caster sugar over the Wales cakes and serve, hot or cold, plain or buttered.

And a popular pudding

Snowdon Pudding- (Pwdin Eryri)
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INGREDIENTS
4oz (100g) suet
3 eggs
1oz (25g) cornflour or rice
3oz (75g) demerara / brown sugar
4oz (100g) breadcrumbs
2oz (50g) stoned raisins
3oz (75g) lemon marmalade
Grated rind of 1 lemon
Pinch of salt

Mix the suet, breadcrumbs and salt together. Add the lemon rind and sugar to the mixture. Grease the pudding basin spread half the raisins on the bowl. Beat the eggs and marmalade. Add the eggs, marmalade and the remainder of the raisins to the mixture. Pour into the basin. Cover and boil for 1.5 hours. I do hope these help you,ve certainly brought back memmories for me
Julie
MsgID: 033945
Shared by: Julie C./S.Africa
In reply to: ISO: TRADITIONAL WELSH RECIPES ,ALL TYPES
Board: International Recipes at Recipelink.com
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