A Collection Of Welsh Recipes

WYAU SIR FON (ANGLESEY EGGS)

6 medium sized leeks or scallions, 8 hard boiled eggs, 1 lb (500g or 2 cups) hot mashed potato, 2 tablespoons butter, 1 tablespoon flour, 2 oz (60g or 2/3 cup) plus 2 tablespoons grated cheese, 1/2 pint (300ml or 1 cup) warm milk

Serves 4. Clean the leaks and chop them into pieces then cook them in boiling water salted water for 10 minutes.  Strain very well and add the leaks to the hot mashed potato.  Add half the butter, season to taste and beat until it until it is pale green and fluffy.  Arrange around the edge of an oval or round fire-proof dish and keep warm.  Heat the remaining tablespoon of butter, stir in the flour and add the warmed milk.  Stir well to avoid lumps.  Put in the 2 oz (60g) grated cheese and mix well.  Cut up the eggs and put in the middle of the leek and potatoes and cover with the cheese sauce.  Sprinkle the remaining 2 tablespoons of cheese on top and put into a hot oven 400F (200C) until the top is golden brown.

 

PWDIN CAWS POBI CYMREIG (WELSH CHEESE PUDDING)

4 thick slices of crust-less bread, 8 oz (225g) grated hard strong Welsh cheese, 1 egg, 1 pint (600ml or 2 cups) milk (or half milk half cream), pinch of nutmeg, 1/2 teaspoon dry mustard powder, sea-salt, black pepper, butter.

Lightly toast the bread on one side only.  Butter them on the untoasted side.  Grease a round ovenproof dish and lay two slices on the bottom, toasted side down. On top put half the grated cheese sprinkled with half the seasonings.  Add the two remaining slices of buttered toast, buttered side upwards then scatter over the rest of the cheese.  In a pan, bring the milk just up to the boil and add the remaining seasonings.  Beat the egg and pour in the hot milk.  Pour this over the cheese pudding and let it stand for at least 1/2 hour (30 minutes) or so to let the bread soak up the liquid.  Bake in a moderate oven 350F (180C) for 30 minutes or until puffed up and golden on the top. Serve hot.  For a light meal this gives 2 portions but as a savoury will serve 4.

 

EOG RHOST (ROAST SALMON)

5lb (2.25Kg) salmon, 4 oz (115g or 1/2 cup) butter, 1/2 teaspoon grated nutmeg, 1 tablespoon vinegar, 2 cloves, 2 bayleaves spread with butter, 1/2 large sliced orange 1/2 finely sliced lemon, 1 inch sprig of rosemary, salt and pepper

Serves 8-10. Season the salmon well inside and out with salt and pepper and rub in the nutmeg.  Place inside the gullet the buttered bayleaves, rosemary and cloves.  If using a cut of salmon out the bayleaves underneath and the other spices and herbs on top. Rub the 4 ounces (115g) of butter over all, cover with greaseproof paper or foil and roast in a moderately oven 350F (180C) for 20 minutes to the pound, basting it at least once with the juices.  When cooked, remove the salmon to a warmed dish and peel off all the skin.  Put the pan of juices on top of the stove and add the tablespoon of butter in small pieces, the very thin slices of orange and lemon and the vinegar.  Boil up quickly and reduce on a fast flame until the orange is soft and slightly brown on the edges and the gravy is reduced by half.  Remove the orange and lemon slices and place them alternately along the back of the fish.  Serve the juices separately in a sauceboat. Any leftover salmon can be cut into pieces and dipped in batter and served with a sauce. 

 

HWYADEN HALLT CYMREIG (WELSH SALT DUCK)

1 large duck, 1/2 lb (250g) sea-salt, duck giblets boiled in 1 1/2 pints (900ml or 3 cups) water, ½ pint (300ml) giblet stock reserved, ½ pint (300ml) cider, 1 sliced onion, pepper.

Remove the giblets and keep for making the stock.  Put the duck in a deep dish then rub the sea-salt all over.  Cover with a cloth and leave in a cool place for 2 days, turning and rubbing the salt in twice a day.  Then rinse the duck under running water, pat dry and put into a large casserole dish.  Arrange the sliced onion around, season with pepper and pour the reserved giblet stock and cider over.  Put a lid on and cook in a moderate oven 350F (180C) for about 2 hours (120 minutes).  When serving the duck hot, onion sauce is the traditional accompaniment.

 

COLD SALT DUCK

1 large duck, 1/2 lb (250g) sea-salt, duck giblets boiled in 1 1/2 pints (900ml or 3 cups) water, ½ pint (300ml) giblet stock reserved, ½ pint (300ml) cider, 1 sliced onion, pepper.

For the Dressing: 1 teaspoon English mustard powder, 1 teaspoon French mustard, 6 tablespoon olive oil, 3 tablespoons wine vinegar, salt and pepper

Remove the giblets and keep for making the stock.  Put the duck in a deep dish then rub the sea-salt all over.  Cover with a cloth and leave in a cool place for 2 days, turning and rubbing the salt in twice a day.  Then rinse the duck under running water, pat dry and put into a large casserole dish.  Arrange the sliced onion around, season with pepper and pour the reserved giblet stock and cider over.  Put a lid on and cook in a moderate oven 350F (180C) for about 2 hours (120 minutes).  When cooked leave to get cold in the stock then skin, tear off the meat and arrange it on a dish. Serve with an oil and vinegar dressing

Dressing: Mix the 2 mustards together and add a little salt.  Then mix in the oil and vinegar and shake well.  Season with pepper to taste.

 

CIG OEN RHOST A SAUCE CRIAFOL (ROAST MUTTON WITH ROWANBERRY SAUCE)

1 Saddle (weighing about  9 lb or 4Kg),  a pinch of finely chopped or powdered rosemary, thyme, parsley, mint, marjoram, garlic, flour, nutmeg, 4 tablespoons mutton dripping, or lard or oil, salt, pepper, 1/4 pint (150ml or 1/2 cup) red wine

Serves 8-10.The kidneys are usually dressed on top of the joint but as they become overcooked if roasted with the joint it is best to remove them and add them to the pan 1/2 an hour before the joint is read.  Small skewers can be used to affix them before serving.

First tub the entire joint with pepper, nutmeg and the powdered herbs.  Spread over the dripping and dredge the top skin liberally with flour.  Set in a moderate oven 350F (180C) and roast for 20 minutes to the pound for pink meat or 25 minutes if liked well done.  Twenty minutes before it is ready, baste well and dust again with flour.  Sprinkle the crust with a few drops of ice cold water to crisp the skin.  Pour off the excess fat from the pan and add a glass of red wine.  Dilute this with about 1/2 pint (300ml or 1 cup) water and set back in the oven.  When ready put the joint on a warmed dish and secure the kidneys at the tail end, then reduce the gravy on top of the stove for about 10 minutes.  A saddle is carved in slices parallel to the backbone although it can be carved down into large cutlets.  Serve with Rowanberry Sauce.

SAWS CRIAFOL (ROWANBERRY SAUCE)

3 lb (1.4Kg) rowan berries, 2 large chopped apples, 1 lb (500g) sugar for every pint of juice, water

Makes approx. 5 lb rowanberry sauce. Put the berries and the chopped (but not peeled or cored) apples into a large saucepan.  Cover with water and boil for 40 minutes.  Drain through a muslin cloth and let it drip overnight.  Then boil up the liquid allowing 1 lb (500g) sugar for every pint of juice. Boil fairly fast for about 1 hour (60 minutes) until it thickens. Bottle and seal as for jam.

 

ROAST STUFFED RABBIT

1 rabbit, 9 rashers streaky bacon, ½ pint (300ml) milk

Stuffing: 4 oz (115g) breadcrumbs, 2 oz (60g) butter, 2 rashers of rindless bacon, 4 shallots, the rabbit liver, 1 tablespoon chopped parsley, 1 teaspoon chopped thyme, sea-salt, pepper, 2 tablespoons cream.

Clean the rabbit (keep the liver) wash it in salt water and let it lie in warm salted water for an hour – then drain and pat dry. Make the stuffing: Snip the bacon rashers very small, then clean and slice the shallots finely and fry these two ingredients in a little butter until soft – allow to cool. Mix the cool bacon and shallots with the breadcrumbs, herbs, finely chopped liver, add ground salt and pepper to season – bind it into a paste with a little cream. Fill the rabbit with the stuffing, then cover the rabbit around the middle tightly with the streaky bacon. Put the rabbit into the roasting tray, season and pour around the base the milk. Roast the rabbit in an oven at 350F (180C) for 1 ½ hours (90 minutes). From time to time baste the rabbit with some of the milk and roasting juices from the tray. Lift out the rabbit when cooked and put it on to a warm serving tray with the bacon and let it rest. Add a teaspoon of flour blended with a little milk to the roasting juices of the tray, pour into a saucepan and stir while bringing it up to the boil. Serve the gravy with the rabbit.

 

ROAST CHICKEN IN CHICKEN

2 fresh chickens (boned) 3lb (1.4Kg) each in weight, 9 streaky bacon rashers.

Stuffing: 6 oz (170g) breadcrumbs, 2 oz (60g) butter, 4 oz (115g) finely chopped boiled ham, 1 teaspoon chopped thyme, 1 tablespoon chopped parsley, a little cream, sea-salt and black pepper to season.

Bone the chickens: this can be done with a boning knife or ask your butcher to do it for you (always ask in advance of purchase). Skin the inside chicken (if you prefer you can just purchase one boned chicken and four skinless chicken breasts) and place it neatly inside the outer bird which still retains its skin – legs into legs, wings into wings etc. Make the stuffing: gently fry the breadcrumbs in the melted butter, then add all the other stuffing ingredients, season, mix, take off the heat, and bind together with the cream into a stiff paste. Put the stuffing into the inside chickens cavity to fill. Massage and tighten up the chicken and stuffing combination, turn over and shape the outside chicken into a nice compact shape and put them into a roasting tray with a cup of water and a large knob of butter. Place the streaky bacon tightly over the top of chicken, and season. Roast the chicken in chicken at 20 minutes to the pound (500g) of the combined weight of everything (normally for just over 2 hours) at 370F (190C). Occasionally take the chicken out of the oven and baste with the roasting juices before returning.

 

CAWL LLYSIAU GARDD (GARDEN VEGETABLE SOUP)

2 lettuce, 1 cucumber, 3 leeks (or green onions), 1 stalk celery, 3 pints (1.8 Litres or 6 cups) chicken stock, 1/2 lb (250g) spinach, 3 medium onions, 4 oz approx (115g or 1 cup) old green peas or pea shells, 4 oz (115g) fresh young green peas, salt and pepper to taste, 1 teaspoon each basil and mint. cream for garnish (optional).

Serves 4-6. Prepare all the vegetables for cooking and slice up the onions, cucumber, leeks and celery.  Put all the ingredients except the you green peas, basil and mint into a large saucepan and cook gently for 1 hour.  Sieve it well or put through a vegetable mill and season to taste.  Put back into a saucepan, add the fresh green peas, basil and mint and cook gently for about 10 minutes until the peas are just tender.  Serve with a spoonful of cream in each plate if liked.

 

RHUBARB AND GOOSEBERRY JAM (Mrs. Faulkener, Tenby, 1867)

4 lb (1.8 Kg) chopped rhubarb, 4 lb (1.8 Kg) unripe gooseberries, 6lb (2.75 Kg or 12 cups) sugar, 6 heads of elderflowers (optional), water to cover

Makes about 12 lb of jam. Top and tail the gooseberries and wipe the rhubarb before cutting into pieces.  Put into a large pan with the sugar and barely cover with water.  Bring to the boil and boil rapidly for about 1/2 an hour (30 minutes) or until a little jam put onto a cold sauces ‘wrinkles’ up when cold.  Just before it is ready, plunge in the elderflowers and let them steep in the hot jam for 10 minutes, then remove them.  Pour into warmed sterilized jars and seal.

 

PASTOID CENNIN (LEEK PASTIES)

12 large leeks (white part only), 1 teaspoon lemon juice, 1 teaspoon sugar, pinch of salt, a little cream (optional),1 egg yolk,  If using bacon as well, then allow 1/2 lb (250g) mixed fat and lean rashers

For the pastry: 1 lb (500g or 4 cups) flour, 8 oz (225g or 1 cup) lard, butter or margarine, 1 teaspoon baking powder if using plain flour, a pinch of salt, 1/4 pint (150ml 0r 1/2 cup) approx cold water

Serves around 6. Clean and trim the leeks thoroughly as a lot of soil can be retained between the layers of leaves. Trim the green ends and make a cross on that part. Stand the leeks in a deep jug of cold water, green end down, and leave for several hours. Cut the white part into 1 inch pieces and cook them in salted boiling water to which the sugar and lemon juice has been added for not more than 5 minutes.  Drain well and let them cool.  Make the pastry by rubbing the fat into the flour and salt then add the water slowly mixing well all the time. Turn out onto a floured board and roll out to a thickness of about 1/2 inch (1.5 cm). Cut into oblongs about 6 inches (15cm) long and 4 inches 10cm) wide.  This amount should make about 12.  Allow one large leek for each pasty, laying it along the middle of the pastry.  If using cream add a very little to each pasty to moisten it and sprinkle with salt.  Wet the edges with water and draw up the sides pressing well to keep the edges together.  Brush over with beaten egg-yolk and bake in a hot oven 400F (200C) for 15-20 minutes.

 

SURYN CYFFAITH POETH (VEAL SAUCE)

3 lemons, 1 oz (30g) grated horseradish, 1/2 lb (250g) coarse salt, 2 pints (1.2 Litres or 4 cups) vinegar, 1 heaped teaspoon each of ground mace cayenne pepper and whole cloves, 1 tablespoon dry mustard

This sauce can be made well ahead and kept in screw-top bottles; it will keep for years. Cut the unpeeled lemons into small pieces and cover with the salt.  Add all other ingredients and put into a large ovenproof dish with a lid.  Stand in another dish with water coming up to within 2 inches (5cm) of the first container.  Bring to the boil and boil steadily for 15-20 minutes.  Remove the container with the sauce, leave the lid on and put into a cool place.  Stir well once every day for 6 weeks, replacing the lid.  Bottle at the end of this time, screwing the lid down tightly.  This sauce is excellent with either hot or cold veal and a little goes a long way.

 

KATT PIE

For the Crust: 1 lb (500g) flour, 8 oz (225g) grated suet, 1/2 teaspoon of salt, 1 1/2 gills (225ml or 3/4 cup) boiling water

For the Filling: 1 lb (500g) lean minced mutton or lamb, 8 oz (225g or 1 cup) currants, 6 oz (170g or 1/2 cup) brown sugar, salt and pepper, a little milk or beaten egg

To make the Pastry: Boil the suet in the water for 5 minutes then stir in the flour mixed with the salt.  Mix very thoroughly until the mixture leaves the sides of the bowl.  Quickly, turn out on to a thickly floured board and roll out to a thickness of just under 1/2 inch (1.5cm).  This should be done speedily before the suet hardens.  When cool, cut two circles of the correct size for the tin or dish being used.  Place one onto the greased tin and arrange the filling in layers: currants, sugar and mutton and season to taste.  Moisten with water around the edges and put on the lid, pressing down tightly to keep the filling in.  Make a small incision on top to allow the steam to escape, brush over with milk or egg and bake in a moderate oven for about 30-40 minutes.  Eat Warm.

Serves 4. This recipe can also be made with short-crust pastry or have the suet substituted with butter or margarine.  Although a deep pie dish enables the meat, fruit and sugar to combine deliciously, smaller or individual pies can be made.