Celebrate St David's Day with traditional Welsh recipesPosted on: 01 March 2010 by Gareth Hargreaves
Don't let St David's Day pass you by, take to the kitchen and enjoy these delicious Welsh favourites
St David, or Dewi Sant as he is known in gaelic, was a sixth century monastic leader who went on to become the patron saint of Wales. As people around the world celebrate St David's Day (1 March), we have gathered a selection of recipes that will add a touch of tradition and culinary flair to festivities.
Welsh Lamb pie
1 1/2 lb. lamb neck
1 tsp finely chopped parsley
1 small bunch young carrots
pepper and salt
pie pastry dough
Bone the meat and cut into small pieces, clean and cut carrots into thin rounds, put layer in the bottom of a baking dish, then meat, parsley and pepper and salt. Repeat until all is used; cover with water, 2 inches from top.
Roll out the pastry large enough to cover the top of the dish. Cut a small hole in the center of the pastry. Cover the baking dish with the pastry and brush over with milk. Bake two hours in moderate oven.
Boil the bones, one onion, pepper and salt 1 1/2 hours, and when the pie is ready strain and pour into the pie through the hole on top. Serve hot or cold.
For more recipes like this visit Welsh recipes the real way
Caerphilly Leek and Bacon Welsh Cakes
75g streaky bacon, chopped
1 leek, chopped
225g plain flour
1 tsp baking powder
pinch of salt
50g Caerphilly cheese, crumbled
6 large eggs
Add 1 tbsp of oil to a frying pan and allow to heat before adding the bacon. Fry for 3 to 4 minutes, or until turning a golden brown then add the leek to the pan and fry for 2 minutes extra before taking off the heat and setting aside to cool.
In the meantime, sift the flour, baking powder and salt into a large bowl before rubbing in the butter. Add the cheese and the cooled leek and bacon mix. Beat two of the eggs together in a separate bowl then add enough of the beaten egg to the flour mix to form a soft dough. Turn this out onto a lightly-floured work surface then knead gently before dividing in half. Roll the two halves out into circles about 13cm in diameter then divide both into quarters.
Place a griddle pan or a heavy frying pan over medium heat then add four of the Welsh cake pieces and fry for about 4 minutes on one side, or until golden. Turn the Welsh cakes over and fry for 4 minutes extra then transfer to a baking tray. Cook the remaining four pieces in the same manner. Once done, transfer the baking tray to an oven pre-heated to 160°C and bake for 5 minutes before preparing the remaining eggs.
Heat 2 tbsp of oil in a large pan then crack in the remaining eggs and fry for about 3 minutes, or until they are cooked to your liking. Remove the Welsh cakes from the oven, halve them lengthways then butter liberally. Top with a fried egg and serve.
For more recipes like this visit http://www.celtnet.org.uk/recipes/cym/mains.php
Zest of 1 lemon
175g/6oz Fresh breadcrumbs
3 Eggs, separated
175g/6oz cooked fruit eg plums, apples, peaches, rhubarb, pears
Preheat the oven to 170C, 325F, Gas 3 and lightly butter 4 individual heatproof ramekin dishes. Place the butter, lemon zest , 25g/1 oz of the sugar and the milk in a saucepan and slowly heat to simmering point, stirring. Stir in the breadcrumbs, remove from the heat and leave to stand for 10 minutes.
Stir the egg yolks into the breadcrumb mixture and divide between the 4 ramekins then bake in the oven for 25-30 minutes until set. Remove the dishes from the oven and place a layer of the cooked fruit over the cooked mixture.
In a large bowl, whisk the egg whites until stiff then fold in the remaining sugar. Swirl the egg white mixture over the fruit in the dish then return to the oven and bake for a further 15 minutes. Serve hot.
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