Welsh dishes

Common Welsh Dishes:

The variety of common Welsh dishes is so large and eclectic, that I have tried to shorten the list a bit. However, this was a tad difficult because all the food sounds so good. I have included the Welsh names for the food.

Baked Beans & Bacon

1 LB haricot beans, soaked overnight 2 oz. unsalted butter ½ LB salt pork or bacon, rind removed 1 onion, peeled 2 TBS molasses 2 tsp. mustard powder 3 TBS ketchup

Soak the beans overnight. Next day, preheat oven to 300˚ F. Place the beans in a saucepan; cover with 1” of cold water and bring to a boil slowly. Lower heat and simmer for one hour or 1½ hours, until the beans are almost tender. In a frying pan, add half the butter. Slice the pork or bacon into six or eight pieces and fry them in the butter for three or four minutes, turning them over once or twice. Transfer the bacon pieces with fat to a deep casserole dish. Drain the beans, reserving the liquid. Pour the beans into the casserole and push the onion into the middle. Mix the molasses, remaining butter, salt, mustard powder and tomato ketchup with the bean liquid and pour over the beans. Cover the casserole dish and bake for two or three hours, adding more water if necessary. Remove the casserole cover for the last thirty minutes to brown the top. Allow to cool for five minutes, and serve.

Bara Brith (Speckled Bread)

1 LB. self-rising flour 6 TBS. sugar 1 LB. mixed, dried fruit 2 TBS. marmalade 1/2 pint warm tea 1 tsp. mixed spice (including coriander, cinnamon, nutmeg, ginger & cloves) 1 egg

Mix the dried fruit, sugar and tea. Let this mixture set overnight. The next day, stir in the flour, spice and marmalade to the fruit mixture. Beat the egg well, and mix in. Grease a loaf pan with non-stick spray, or line with grease-proof paper. Pour the mixture into the loaf pan. Cook at 325° for about two hours (or 105 minutes). Cool on a rack. Very good lathered with salty butter, and washed down with a hot cup of tea.

Bara Ceirch (Savory Oatcakes)

3 TBS hot water 4 TBS medium oatmeal ½ TBS bacon fat Pinch of salt

Melt the fat in the water, and then sprinkle in the oatmeal. Knead for several minutes. Roll out on a floured board with oatmeal, rolling very thin. Cut into large or small rounds as desired. Bake on a moderately hot griddle or thick frying pan for about ten minutes. Allow to harden in a warm place. Serve with slices of cheese.

Cacen Gneifio ''(Shearing Cake) '' 1 LB. self-rising flour 8 oz. butter ½ tsp. salt 2 tsp. baking powder 12 oz. sugar zest of one lemon ½ pint of milk 2 beaten eggs

Sift the flour into a mixing bowl, and then rub in the butter. Add the other dry ingredients, and then stir in the milk and beaten eggs. Mix well. Pour batter into a greased cake tin or loaf pan, and bake at 325° for thirty minutes. Reduce the oven temperature to 300°, and bake for another two hours.

Cawl (Welsh Soup)

1 TBS. bacon fat 2 medium onions, diced 2 parsnips, chopped 5 carrots, sliced 1 LB. beef brisket 2 LB. bacon 10 peppercorns 4 garlic cloves, peeled and minced water or beef stock 1 LB. potatoes, peeled and quartered 5 small leeks

In a heavy soup pot, heat the bacon fat and add the onions, carrots, leeks, garlic and parsnips. Brown the vegetables, and remove from the pot. Add the beef brisket and brown. Return the vegetables to the pot, removing some of the grease (as much as you prefer). Then add the bacon and spices, covering all in the pot with water. Heat to boiling, take off the skim on top, and reduce heat. Simmer for 3 hours. Add potatoes about 30 minutes before the end of the simmering.

Cawl Cynhaeaf (Harvest Broth)

2 LBS neck of lamb 1 medium carrot, peeled & diced 1 onion, diced 1 small turnip, chopped 1 small cauliflower, cleaned & chopped into flowerets Parsley sprigs 8 oz. peas (fresh or frozen) 8 oz. broad beans 3 pints water Salt & pepper to taste

Trim the fat from the lamb; place in a large saucepan and cover with water. Gradually bring to a boil; remove fat from the water surface. Peel and dice the turnip, onion and carrot. Shell the peas (if using fresh), and shell beans. Add peas, beans and carrot to saucepan of lamb. Add cauliflower; cover saucepan and simmer for about twenty-five minutes. Serve hot; garnish with parsley.

Cawl Mamgu (Welsh Leek Soup)

3 cans (14 oz each) chicken broth 1 bunch leeks, chopped 1 large onion, chopped 1 bunch green onions, chopped 3 zucchini, sliced and halved 1 C celery, sliced 8 oz sour cream 1/4 LB. butter salt and pepper to taste

Melt butter in a pan, and slowly cook the leeks, onions, zucchini and celery until tender. Add the chicken stock, salt and pepper, and bring to a boil. Cover and simmer for 30 minutes, or until all of the vegetables are cooked. Stir in the sour cream gently until well-mixed. Garnish with green onions if desired.

Caws Pobi (Welsh Rarebit)

4 oz. grated cheddar cheese 3 TBS. milk Dash of mustard 1 tomato salt and pepper to taste bread slices

Blend the grated cheese, milk, mustard, salt and pepper. Spread this evenly (and thickly) over the bread slices. Place on a flat cooking pan, and broil until bubbly and starting to brown. Slice the tomato thinly, and place one slice on each piece of bread.

Crempog Las (Welsh Omelette)

8 oz flour 2 eggs 4 TBS. milk 4 tsp. parsley 1/4 tsp. nutmeg 1/4 tsp. salt oil for frying

In a bowl, add the flour, and mix in the nutmeg, salt and beaten eggs yolks. Stir in the milk, beating constantly so that the mixture is smooth. Whisk the egg whites until they are stiff, and add the parsley to this. Fold the egg white mix into the batter, mixing well. Pour entire mixture into frying pan, and cook as you would a regular Omelette (to desired doneness).

Ffagodau (Welsh Meatballs)

1 LB beef or pork liver 2 LBS ground pork, lean ½ C bread crumbs 2 medium onions, finely chopped 2 tsp. dried sage 2 tsp. dried thyme 2 tsp. dried parsley pinch of nutmeg Salt and pepper to taste 3 ounces suet Flour for dusting Non-stick cooking spray Flour or cornstarch for gravy

Finely chop the beef or pork liver and rinse with water. Mix in a bowl with ground pork, bread crumbs, onions, sage, thyme, parsley, nutmeg and salt and pepper. Dust the bottom of another bowl with flour, and add the suet to lightly coat. Add the suet to the meat mixture and combine thoroughly. Form meat into walnut-sized balls. Arrange meatballs in a baking dish coated with non-non-stick cooking spray; cover with foil and bake in a preheated 400° oven for forty minutes. Remove foil and drain off the fat; thicken the fat with flour or cornstarch to make a gravy (adding whichever thickener you choose one teaspoon at a time until desired consistency), and pour the gravy around the meat. Cut meatloaf into slices and serve hot.

Ffowlyn Cymreig (Welsh Chicken)

1 whole chicken 1/4 C butter 1/2 C diced bacon 1/2 C thinly-sliced carrots 2 large leeks 1/4 C flour 1 C chicken broth or stock 1 small head of cabbage, sliced 1/4 tsp. parsley 1/4 tsp. garlic powder 1/4 tsp. paprika 1/4 tsp. basil salt and pepper to taste

Add butter to a large cooking pot, and brown the chicken evenly. Remove the chicken from the pot, and add the bacon, carrots and leeks. Sauté briefly, and then add the flour and milk until evenly coated. Gradually stir in the chicken stock, and add the parsley, garlic powder, paprika, basil, salt and pepper. Return the chicken to the pot. Cover and simmer for 2 to 3 hours, or until the chicken is tender and well-cooked.

Froes (Pancakes)

8 oz flour 1/4 tsp. salt 2 eggs 1/2 pint milk 1/4 stick butter (melted)

Sift the flour and salt into a bowl. With your hand or a spoon, make a hole (or a well) in the center. Crack the eggs and slowly mix into the flour. As the mix thickens, gradually add the milk, stirring constantly. When the batter is free of lumps, add the butter and mix again. Drop large spoonfuls of the batter onto a hot griddle or frying pan that has been well-greased. Cook the Ffroes until they are browned, and then flip and cook the other side. When Ffroes are cooked, lavish with a lot of salty butter.

Pice Bach(Welsh Cakes)

1 LB. flour 1 tsp. baking powder

1 tsp. nutmeg 1 tsp. cinnamon 4 oz margarine 4 oz. bacon fat 6 oz sugar 4 oz raisins 2 large eggs milk

Sift the flour, baking powder, nutmeg and cinnamon. Rub in the margarine and the bacon fat, and then add the sugar and the raisins. Whisk the eggs and pour into mixture, stirring well. Add enough milk to make a stiff dough, and roll out onto a floured board (about 1/4" thick). Cut the dough into 2" rounds (use a glass, or a cookie cutter). Bake the rounds in a hot, lightly greased frying pan until they are golden brown (about 4 minutes on each side).

Poten Ben Fedi (Potatoes & Meat)

2 LBS potatoes 1 C minced cooked meat (beef or pork) 1 slice of bacon, chopped 1 onion, chopped 1 TBS margarine 1 TBS wheat flour Salt and pepper to taste

Clean the potatoes, then peel and cut into quarters; place in a large cooking pot. Add enough water to cover the potatoes, and then boil until tender. Drain. In a bowl, mash the potatoes (with a hand-masher or electric mixer), mixing in the butter and flour. Chop the bacon and onion and sauté in a frying pan (sing more butter if necessary); drain. Add the bacon and onion to the potato mixture; salt and pepper to taste. Mix well, and then fold mixture into a greased pie dish, spreading evenly. Bake at 350° for about twenty minutes, or until the top of the mixture is golden brown.

Pwdin Eryri (Snowdon Pudding)

4 oz. (¼ LB) suet 3 eggs 1 oz. cornflour or rice 3 oz. brown sugar 4 oz. (¼ LB) breadcrumbs 2 oz. raisins 3 oz. lemon marmalade Grated rind of 1 lemon Pinch of salt Double-boiler Water for boiling

In a large bowl, combine the suet, breadcrumbs and salt. Stir in the lemon rind and sugar to the mixture. Grease the container of a double-boiler, and spread half the raisins inside. Beat together the eggs and marmalade; add to breadcrumb mixture along with the remaining raisins. Pour into double-boiler container; add water to bottom pot and cover top container; boil for an hour-and-a-half. Serve warm in individual bowls.

Selsig Morgannwg (Glamorgan Sausages)

7 oz fresh breadcrumbs 1/2 C grated Caerphilly cheese (or mozzarella) 1 leek, washed and finely chopped 1 TBS. parsley 1 tsp. mustard powder 2 eggs (separated) 4 TBS. milk white flour for coating 1 TBS. vegetable oil 1/2 stick butter

Mix the breadcrumbs, cheese, leek, parsley and mustard together. Add one of the eggs, and one egg yolk. Mix well. Add enough of the milk to bind the mixture. Then divide the mix into eight equal parts, and shape into sausages (rolling to make long). Beat the remaining egg white until it is frothy. Dip the "sausages" into this froth mix, and then roll in some flour to coat. Heat the oil and butter in a medium-heat frying pan, and fry the "sausages" for 5 to 10 minutes, or until a golden brown. These are good hot or cold.

'Stwnsh Rwdan A Iau (Turnip Mash with Liver)

1 LB beef liver Flour I medium onion, sliced 4-5 medium potatoes 1 medium turnip Butter

Cut liver into slices; in a frying pan, cook with a little butter until liver becomes dark in color. Dredge liver pieces in flour. Cook the onions in butter; dredge slices in flour. Place liver and onions in a saucepan and cover with water; simmer for two or three hours. Boil potatoes and turnip until soft; mash with an electric mixer or hand-masher. Stir in a little milk and butter, mix well. Serve hot with liver and onions.

Tatwsrhost (Welsh Stew)

2 LBS beef or lamb stew meat ½ LB carrots, cleaned and sliced Swede (turnip), cleaned and chopped 2 LBS potatoes, peeled and cut into quarters 1 small onion, chopped 2 slices of bacon Salt and pepper to taste Water

Place the stew meat into a cooking pot; add enough cold water to cover the meat (you can add more later if need be). Simmer meat for about one hour, and then add the carrots, swede, onion and bacon. Simmer for an additional thirty minutes, then add the potatoes, and salt and pepper to taste. Simmer for another hour, adding more water if necessary, or until the potatoes are tender.

Teisen Mel (Traditional Welsh Honeycake)

1/2 LB all-purpose flour 1/2 tsp. baking powder 1½ tsp. cinnamon 1/4 LB honey (+ 1 TBS honey) 1/4 LB Butter 1/4 LB sugar 2 Large eggs 1 TBS milk (more or less as needed)

Sift the flour, baking powder and cinnamon into a bowl. In another bowl, cream the butter with 3 ounces of sugar; add the egg yolks and gradually stir in the ¼ LB of honey. Carefully stir in the flour mixture, and then add the milk. Lightly grease a pie plate tin, and spread the batter leaving a slight mound in the center. Bake at 400° for about thirty minutes; let cake rest for two minutes before turning it onto a wire rack. Let the cake cool for ten minutes, and then place it onto a baking tray. Brush the top with 1 TBS honey. Whisk the egg whites and remaining 1 ounce of sugar to prepare a meringue mixture, and swirl over the top of the cake. Bake at 325° for about twenty minutes; cool completely before serving.

Teisen Nionod (Onion Cake)

3 or 4 potatoes, peeled and sliced 1 medium onion, finely chopped Butter or margarine Salt and pepper to taste

Clean and peel the potatoes; slice into potato-chip size. Place slices in layer on the bottom of a liberally buttered casserole dish. Sprinkle a layer of chopped onion on top, and then repeat the process until ingredients are used, making sure the top layer is potatoes. Add pats of butter or margarine on top potato layer, along with salt and pepper to taste. Cover casserole dish with aluminum foil. Bake at 350° for about one hour; serve hot or cold.

Teisen Tincar (Tinker’s Cake)

1 LB all-purpose flour 6 oz. sugar Pinch of salt ½ LB margarine or butter Grated apple (cooking)

In a large bowl, combine all of the ingredients until a stiff dough forms. Roll dough out onto a floured surface and cut into small rounds; cook in a griddle small amount of margarine or butter (similar to that of pancakes). Serve hot.

Teisennau Aberffro (Aberffraw Cakes)

6 oz. flour 4 oz. butter 2 oz. castor sugar

Melt the butter in a saucepan, mix in the sugar. Gradually add the flour, mixing well. Roll dough onto a floured board and cut into rounds. Place rounds on lightly greased cookie sheet and bake at 375° for about fifteen minutes, or until golden brown. Sprinkle with sugar. Serve with whipped cream and raspberry jam preserves. Yield: Six cakes.

Tocyn Y Cardi (Fried Oak Cakes)

1 TBS rolled oats 2 TBS of milk Pinch of salt 1 TBS flour 1 TBS baking powder Bacon fat

In a large bowl, combine all of the dry ingredients; stir in the milk. Using your hands, form batter into small cake-sized patties; fry in bacon fat, turning once to brown evenly. The cakes go well with strips of crisp bacon.

Welsh Christmas Pudding 1 LB. each of currants & seedless raisins 4 oz. mixed peel the juice & rind of 1 lemon 1 tsp. mixed spice 1 tsp. nutmeg 1 LB. butter 1 LB. brown sugar 5 eggs 4 oz. golden syrup (treacle) 6 oz. flour 1 LB. brown breadcrumbs 1 LB. vegetarian suet 1/4 pint of either brown ale, stout or cider 1 C of either wine, sherry or rum 3 TBS. milk

Wash and dry fruit. Fold butter and sugar together in a large bowl until soft, adding eggs one by one. Stir in the syrup, grated rind and lemon juice, sifted flour, spices, breadcrumbs, suet, fruit and peel. Mix well, adding enough liquid and milk to blend. Cover and let stand overnight.

The next day, grease 2-pint size "pudding cups" (or any other baking cups), and place a circle of greased pastry paper on the bottom of each cup. Divide the pudding mixture equally and place in the cups, covering the top with more paper and damp tea towels (tie these securely with a knot to keep steam in). Steam for six hours in a steamer, or in a large pot on the stove. Remove from the heat and cover with damp tea towels.

These puddings can be kept for up to a year (and are said to be better with age). As required, re-steam to heat. These puddings are traditionally brought to the table with flaming brandy, and served with thick cream.

Welsh Tarts 1 egg ¼ C white sugar (or sugar substitute) ¼ C butter ¼ C flour ¼ tsp. baking powder ½ tsp. vanilla Jam preserves 12-15 prepared tart shells, baked and cooled

Preheat oven to 350° F; in a bowl, beat the egg. Add the flour and baking powder; mix well. Stir in vanilla. Spread a small amount of preferred preserves on the bottom of each tart shell, then top with a heaping TBS of flour mixture spreading evenly. Bake tart shells for about ten minutes, or until golden.

Wyau Sir Fôn (Anglesey Eggs)

1 LB potatoes, peeled 3 oz. Caerphilly cheese, grated 2 oz. butter 2 0z. flour 3 leeks, washed 4 eggs, hard-boiled 1 pint milk Salt & pepper to taste

Boil potatoes until soft; drain. Chop the leeks and boil for ten minutes; drain. Blend potatoes and leeks in a large bowl; add pepper and mash. Melt the butter in a saucepan and remove from the heat. Blend flour into butter until smooth; slowly stir in the milk. Stirring constantly, bring mixture to a boil for about three minutes (until mixture thickens). Add half of the cheese and season with salt and pepper. Remove shells from eggs; cut each egg in half and place in a slightly greased casserole baking dish. Arrange potatoes and leeks around the edge of the dish; pour sauce over the top. Sprinkle remaining cheese over the dish, and brown slightly under oven broiler. Serve hot.