Feast on some of our finest foods; Celebrate St David's Day on Thursday March 1 with these delicious Welsh dishes.
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. Leave in the fridge for 3 hours or overnight, then remove and bring to room temperature for 30 minutes.
3. 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.
4. Put the joint on a warm serving plate while you finish the jus.
5. Skim off any fat from the juices and bring to a simmer, whisk in the honey, season and serve with the lamb WELSH RAREBIT WITH LAVERBREAD AND ALE INGREDIENTS (Serves 4) 225g mature Welsh Cheddar; 25g butter, melted; 1 tbsp Worcestershire sauce; 1 tbsp mustard; 1 tbsp plain flour; freshly ground black pepper; 4 tbsp Welsh beer; 1 tbsp laverbread 4 thick slices of bread METHOD 1. Grate the cheese and put it in a saucepan along with the butter, Worcestershire sauce, mustard, flour and pepper. Mix well and put over a gentle heat.
Gradually add the beer to moisten but do not make the mixture too wet. Stir until melted and when it has reached a thick paste remove from the heat and leave to cool a little. 2. Meanwhile toast the bread on one side only then spread the laverbread over the untoasted side before spreading the cheese mixture on. Grill gently until the topping is cooked through and well browned.
TIP: The mixture can be made and kept in the refrigerator for several days if required.
| Recipes and images: Food & Drink Wales 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 do not have a griddle you could use a heavy base frying pan, lightly buttered.
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|Publication:||South Wales Echo (Cardiff, Wales)|
|Date:||Feb 24, 2018|
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