A Collection Of Welsh Recipes

CORGIMYCHIAID / BERDYS (PRAWN OR SHRIMP PASTE)

1 lb (500g) shelled cooked shrimps or prawns (retain shells), 12 oz (340g or 1 1/2 cups) butter, 1 lb (500g) filleted cod or fresh haddock, 1 teaspoon anchovy essence or paste, 3 filleted anchovies, good pinch of mace, cayenne pepper.

Serves 6. Shell the shrimps or prawns and put the washed shells in a pan, barely cover with water and boil for 1/2 an hour (30 minutes).  Strain the liquid, retain, and then simmer the cod or haddock in the stock for 10 minutes.  Lift out the fish and remove and skin.  Reduce the fish stock on a high simmering heat until only about 1 tablespoon remains.  Put the fish into it with the mace, anchovy essence or paste, anchovies and cayenne pepper to taste.  Pound to a smooth paste.  Add all but 2 ounces (60g or 2 tablespoons) of the butter and beat again until smooth.  Put in the prawns, cutting up any large ones, and transfer to a saucepan.  Heat together (but do not cook) for about 3 minutes until all is amalgamated then press into a deep china dish.  When cool melt the rest of the butter and pour over the top, chill until wanted for use.  When cut into it looks and tastes like a soft pink butter, studded generously with prawns.  Serve with crisp toast or on crisp lettuce with brown bread.

 

GWIN MWYAR DUON (BLACKBERRY WINE)

Method 1. Place alternate layers of blackberries and sugar in wide-neck jars, cover with sterilized muslin to keep out insects [but allow natural air borne yeast] and allow to stand for three weeks.  Strain off liquid and bottle adding a small handful of raisins to each quart bottle.  Cork lightly at first till no bubbles of gas are seen then cork tightly.  Keep at least 3 months before using.

Method 2.  2lb (1Kg) blackberries, 8lb (3.75 Kg) sugar, 2 gallons (9 Litres or 32 cups) boiling water, 2 oz (60g) yeast. Put the blackberries in a large earthenware or glass crock (demi-jon jar) and pour in boiling water. Cover with sterilized muslin and leave for 2 days stirring well night and morning.  Strain off the liquid into a saucepan and dissolve the sugar in it over a low heat.  Turn the heat off and add the yeast, spread on a small lump of sugar, and stir again.

Keeping some liquid back for topping up, transfer to a clean jar or crock (demi-jon jar) standing inside a pan to catch the overflow when fermentation begins.  It will froth over the side and should be topped up from the liquid kept for this purpose.  When it has stopped frothing, bottle and cork very loosely until no bubbles are to be seen, then cork tightly.  To ensure clean wine, re-bottle when a sediment occurs at the bottom.  Keep for 4-6 months before drinking.  This method can be used for making all home-made welsh wines.

 

BLACKBERRY CURD

2 lb (1Kg) blackberries, 1/4 lb (125g) apples, juice of 2 lemons, 8 oz (225g) butter, 6 eggs, 2 1/2 lb (1.5 Kg) lump sugar, water to cover.

Simmer together the peeled and cored apples and the blackberries in water to cover until the fruit is soft.  Pour through a sieve into a double boiler.  Add the juice of 2 lemons, butter and the sugar.  When all has dissolved, add the well beaten eggs and stirring all the time, continue cooking until the mixture thickens.  Pour into sterilized warm jars and seal as for jam. Makes approximately 5-6 lb.

 

SGADAN (HERRINGS – Potted Herrings)

6 filleted herrings, 1/2 teaspoon anchovy essence or paste, 4 tablespoons melted butter, 1 bayleaf, pinch of mace, pepper and grated nutmeg to taste, water or fish stock

Serves 4-6. Put the filleted herring with the bayleaf and a pinch of mace in an oven-proof dish and barely cover with water or stock.  Cover with foil and bake in a moderate oven 350F (180C) for 20 minutes then let them cool slightly.  Lift out the fish and remove the skin and any small bones that may have adhered to the rib cage.  Pound them well, mixing in the anchovy essence or paste, pepper and grated nutmeg to taste. Put into a jar or pot, pressing the contents down firmly and when quite cold pour the melted butter over the top.  Serve cold on toast or yeasted oatcakes.

 

SWPER MAM (MOTHER’S SUPPER)

8 large bacon rashers or ham slices, 4oz (115g or 1 cup) grated Cheddar or hard cheese, 2 medium peeled and finely chopped onions, pepper and a little salt depending on saltiness of bacon or ham

Serves 3-4. Put half the bacon in the bottom of a shallow fireproof dish then cover with the finely chopped onion and a layer of cheese.  Season each layer with pepper.  Put the remaining rashers on top of the cheese and cook in a moderate to hot oven 375F (190C) for half an hour (30 minutes) or until the bacon is crisp.  Traditionally served with either baked potatoes or with Crempog Las (Green Pancakes).

 

CREMPOG LAS (GREEN PANCKES)

8 oz (225g or 2 cups) plain flour, 2 eggs separated, 4 tablespoons milk, 2 teaspoons chopped parsley, pinch of grated mace or nutmeg, salt, small amount of fat or oil to grease the pan

In a basin put the flour, salt pace or nutmeg and the beaten egg yolks.  Mix well with a fork then stir in the milk, beating until it is smooth.  Whip the egg whites until stiff, add the chopped parsley and finally fold in the egg whites ensuring that they mix into the batter at the bottom of the basin as well as the top. Very lightly grease a large heavy pan and when very hot, pour in the batter mix. When the underneath is golden, turn and cook the other side until golden.  Spread with butter and cut into 4 (triangles) for serving with Swper Mam (Mother’s Supper).  If preferred, 4 separate pancakes can be made.

 

WYSTRYS (OYSTERS – GOWER OYSTER SOUP)

3 pints (1.8 Litres or 6 cups) defatted mutton or lamb broth, 4 dozen (48) shelled and prepared oysters, 2 tablespoons butter, 2 level tablespoons flour, 1 large sliced onion,  croutons of fried bread, a pinch of mace, salt and pepper.

Serves 4-6. Simmer the onion, mace, salt and pepper in the mutton broth for about 1/2 hour (30 minutes) or until the onion is quite soft.  Strain the soup and reserve the liquor.  Heat the butter in a saucepan, stir in the flour and gradually add the strained broth, stirring well to avoid lumps. When smooth, simmer very gently for 10 minutes.  Put the prepared oysters into a tureen or individual bowl and pour the boiling soup over.  Serve at once with croutons – triangles of crust-less bread fried until golden in oil.

 

SELSIG SIR FORGANNWG (GLAMORGAN SAUSAGES)

2 separated eggs, 1 tablespoon grated onion, 1 teaspoon dry mustard powder, 6 oz (170g or 1 1/2 cups) hard cheese grated, 10 oz (280g or 3 cups) fresh breadcrumbs, 1 teaspoon fresh mixed herbs, flour for coating, crisp breadcrumbs for coating, salt and pepper, oil or pork fat for frying

Makes about 20. Mix together the cheese, fresh breadcrumbs, mustard, herbs and onion.  Season Well.  Add the well beaten egg yolk and stir thoroughly.  The egg whites are whipped until frothy but not stiff.  Sprinkle flour on to a board and form the mixture into small sausage shapes.  Roll each sausage into the egg white and roll again in the crisp breadcrumbs.  Fry several at a time in hot oil or fat.

 

PASTAI  FFOWLYN CYMRAEG  (WELSH CHICKEN PIE)

1 jointed and boned chicken (chicken stock reserved and fat removed), 4 thick slices of ham (gammon or tongue), 1 small onion or shallot peeled and minced, 8 tablespoons (1 cup approx) cooked leeks or parsley, 1 teaspoon caster sugar, pinch of mace or nutmeg, 1 pint (600ml or 2 cups) approx reduced chicken stock, 4 tablespoons warm cream

For the Pastry: 8 oz (225g or 2 cups) flour, 4 oz (115g) butter, 1 egg, 2 tablespoons water, salt

First make the pastry by adding salt to the flour then working the butter into it.  Beat the egg with the water and add to the flour, mixing well.  Turn out onto a floured board and roll into a large ball then put in a cold place until needed.

Using a deep pie dish, put in the leeks or parsley on the bottom making a 1/4 inch (1cm) thick layer.  Lay the ham or tongue on top and finally add the boned chicken, seasoned with the minced onion, sugar and mace or nutmeg.  Pour in sufficient chicken stock  so that it covers the boned chicken.  Roll out the pastry to size, damp the edges of the pie dish with cold water and lay the pastry on the top, Press the edges down well, marking them with a fork and brush a little milk over the top.  Cut a slit in the top to allow steam to escape and bake in a moderate oven 350F(180C) for about 40 minutes or until the top is golden brown.  Just before serving make the slit in the pastry a little bigger, have the cream warmed, but not boiling, and pour the cream into the pie.  If serving cold, the stock will be a thick jelly, therefore, omit the cream.  This pie can be made with other fowl or feathered game. Serves 6.

 

TAFELL O GIG LLO RHOST (ROAST FILLET OF VEAL)

3 lb fillet or boned loin of veal, 1/2 lb fat pork or bacon cut into slices, 1 pint (2 cups) water, 1/4 pint (1/2 cup) sherry

For the Stuffing:

3 oz (1cup) breadcrumbs moistened with 2 tablespoons milk, 2 tablespoons grated suet or melted butter, white part of 1 leek chopped, 1/2 teaspoon chopped thyme, pinch of nutmeg, slat and pepper

Mix all the stuffing ingredients together and stuff the boned joint.  Put the joint into a roasting tin and put the fat pork or bacon crisscross over the top.  Pour the water around, cover with foil and bake in a moderate oven (350 degrees F) for 1 1/2 hours.  Remove the foil for the last 1/2 hour to allow the top to brown.  Add the sherry to the pan juices and reduce rapidly on top of the stove.  Serve with Welsh Veal Sauce.

 

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.