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Feast on Wales' finest foods; Celebrate St David's Day on Thursday March 1 with these delicious Welsh dishes welsh lamb shoulder with rosemary, lemon and laver.

WELSH CAKES COOKING on a bakestone or griddle has been common practice throughout Wales for centuries.

The art of a good Welsh cake is to cook them quickly on both sides so that they stay moist in the centre, but take care not to burn them.

INGREDIENTS (MAKES: 15-18) 225g self raising flour; pinch of salt; 1 teaspoon mixed spice; 110g butter, lard or margarine; 75g caster sugar; 75g mixed currants and sultanas; 1 large egg beaten; grated rind of half a lemon (optional) METHOD 1. Sieve the flour, salt and spice into a bowl. Rub in the fats until the mixture looks like fine breadcrumbs. 2. Add the sugar, lemon rind and dried fruit. Pour in the beaten egg and stir to make a firm dough. 3. On a floured board, roll or press the dough to approximately 5mm thick. Cut into discs with a 4-5cm cutter. Or cut into squares, you will not need to keep re-rolling if you use this shape.

4. Bake the Welsh cakes on a medium hot griddle, turning once, until golden brown on both sides but still a little soft in the middle. 5. Dust with caster sugar while still hot. If you don't have a griddle you could use a heavy base frying pan, lightly buttered.

LAVERBREAD takes its name from the Welsh bara lawr - food afrom laver (a form of edible seaweed). Many cooks experimented with laver in the nineteenth century serving it with roast Welsh mutton in a sauce flavoured with orange juice. This is a contemporary version of that recipe.

INGREDIENTS (Serves 6) Cooks in 4-5 hours 1 boned and rolled shoulder of Welsh lamb, approximately 1.6kg; 4 tablespoons olive oil; 4 garlic cloves, peeled; 2 tablespoons fresh rosemary sprigs; handful fresh mint leaves; 1 lemon, rind and juice; Halen Mon Pure sea salt and black pepper; 2 tablespoons laverbread; 1 tablespoon honey METHOD 1. Blitz the oil, garlic, herbs, lemon rind and juice. Mix in the laverbread and season with sea salt and pepper.

2. Make small deep incisions all over the lamb and push the mixture into the slits and smear over the surface.

3. Leave in the fridge for 3 hours or overnight, then remove and bring to room temperature for 30 minutes.

4. Preheat the oven to 190degC/Gas and roast the lamb for 30 minutes. Then turn down the oven temperature to 170degC/Gas 3 and cook for 31/2 - 4 hours, basting occasionally with the juices. 5. Put the joint on a warm serving plate while you finish the jus.

6. Skim off any fat from the juices and bring to a simmer, whisk in the honey, season and serve with the lamb.

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Title Annotation:Features
Publication:Sunday Sun (Newcastle, England)
Article Type:Recipe
Date:Feb 25, 2018
Words:451
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