Patrick Peel
Three Traditional Welsh Recipes
Welsh cuisine is, unfortunately, often overlooked in cookbooks and online recipe collections. Many Welsh dishes are quite simple in both ingredients and flavor, but should not be forgotten! On a cold day, a hardy Welsh soup or tasty cake can be just the ticket to perking up both one’s attitude and energy. In this article I am including three of my favorite traditional Welsh recipes and I hope that your family enjoys them as much as mine does!
Welsh Cakes
Ingredients:
1 cup all-purpose flour
1/2 tsp baking powder
6 tbsp sugar
1/4 tsp all-spice
Pinch of salt
1 egg
4 tbsp lard
4 tbsp butter or margarine
4 tbsp currants (can substitute raisins)
Bit of milk
Directions:
Cut the lard into the flour, then massage it together until the lard is evenly distributed throughout the flour. Add in the baking powder, sugar, salt, and all-spice. When the mixture is well blended, add in the egg. Mix well, then add enough milk to turn the mixture into a stiff paste. Roll out the mixture and cut into round (I find an everyday drinking glass works well). Fry the rounds on a griddle or lightly greased skillet until golden brown.
Welsh Broth
Ingredients:
2lbs neck of lamb
1lb potatoes
2 leeks
1/2lb carrots
1 rutabaga
2 tbsp chopped parsley
1 tbsp flour
Salt and pepper to taste
Directions:
Put the lamb meat into a large sauce pan and cover with water. Season with salt and pepper and allow the water to come to a boil. Peel and cut the carrots in half. Peel and chop the rutabaga into chunks. Chop the “white” of the leeks, but save the green bits (about an inch from where the stalk divides) for later. Add all to the sauce pan, then cover and reduce to a low heat. Allow this to simmer for about 2 1/2 hours. Peel and cut the potatoes, then add them to the pot. Recover and simmer for another half hour. When the potatoes are nearly done, add the flour (and a bit of water if needed) to thicken the broth. Chop the green bits from the leeks and add them to the pot, along with the parsley, and simmer for 10 more minutes before serving.
Seed Loaf
Ingredients:
2 cups self-raising flour
2 tbsp sugar
1 tsp salt
1/2 tbsp caraway seeds
5 tbsp margarine or butter
1/4 pint milk
1 egg
Directions:
Sift the flour into a large mixing bowl. Add the salt and mix well. Cut the margarine into the flour and massage until the texture takes on that of a coarse meal. Add the sugar and caraway seeds and mix well. In a separate bowl, beat together the eggs and milk, then pour them into the flour mixture. Mix well until the dough becomes soft. Grease a bread pan, then add the dough to it. Try to even out the top as much as you can. Bake for about an hour at 375 degrees F.
About the Author
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Patrick Peel and Mark Patrick celebrate their win at the El Cortez
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