|
Adding to board now as will not be about tomorrow.
<3 HAPPY ST.DAVIDS DAY TO All OUR WELSH FRIENDS<3
Dydd Gwyl Dewi Hapus!
<3 Thinking of our friends that we have lost<3
~~~~~~~~~~~~~~~~~~~
Traditional Welsh recipe for Bara Brith
Bara Brith translates to ‘speckled bread’ and is a rich fruit loaf made with tea. Produced all over Wales the spiced fruit loaf is delicious when spread with salted Welsh butter.
Bara Brith ingredients
450G/1lb self-rising flour
1tsp mixed spice
175g/6oz Muscavado sugar
1 medium size free-range egg
1tbsp orange zest
2tbsp orange juice
1tbsp honey
300ml/½pt cold tea
450g/1lb mixed, dried fruit
Extra honey for glazing
How To Make It.
Put the mixed dried fruit into a mixing bowl, pour over the tea, cover and leave to soak overnight. The next day mix together the sugar, egg, orange juice, zest and honey, add to the fruit. Sift in the flour and spice, and mix well. Pour the mixture into a buttered loaf tin, 1.2L/2pt. Bake in a preheated oven at gas3/160c/325f for about 1¾ hours. The loaf should be golden in colour and firm to the touch in the middle. Baste with honey whilst still warm. Allow to cool thoroughly before storing in a cake tin.
The recipe for Bara Brith can be altered slightly by adding a few flavours. When soaking the fruit, substitute ¼ of the fluid with a whisky liqueur. Replace the honey and fruit juice with 2 tablespoons of marmalade. Alternatively, replace two tablespoons of fruit with chopped stem ginger, and replace the juice and honey with lemon marmalade, and the orange zest with lemon.
~~~~~~~~~~~~~~~
:-)SOUPER CELEBRATION FOR SAINT DAVID’S DAY FEAST:-)
Otherwise known as Cawl this rich stew is the traditional meal celebrating the life and works of the Patron Saint of Wales.
These days the Cawl is eaten as single serving with crusty bread. In the old days, though, it would be a two-course meal with the broth being served first and then the meat and vegetable.
This is old-fashioned slow cooking at its best and will take you about two and a half hours.
Ingredients:
1 tbsp Lard
2 Onions, roughly chopped
4 Large Carrots, thickly sliced
1 small Swede, cubed
1lb Braising Beef or Neck of Lamb
1lb Smoked Bacon Joint, cut into pieces
12 Black Peppercorns
1 Clove
2 Bay Leaves
4 Sprigs Fresh Thyme
Water or stock to cover
1lb Potatoes, cut into large cubes
4 Small Leeks, very thinly sliced for garnish
Heat the lard in a large saucepan or flame-proof casserole. Add the onions, carrots and swede and brown on all sides. Remove from the heat and set aside. Cut meat into equal pieces, and add to the pan and brown on all sides. Return the vegetables to the pan with the meat and add the bacon and herbs. Cover with water or stock and bring to the boil. Skim the surface then reduce the heat, partially cover and simmer for 2 hours, stirring from time to time and keeping the liquid level topped up.Add the potatoes to the pan and continue to simmer for a further 20-30 minutes until the potatoes are tender.
To serve - Garnish with lots of finely chopped raw leeks. Serve hot.
~~~~~~~~~~~~~~~~~~
Welsh cakes ingredients.
225g/8oz plain flour,100g/4oz butter,75g/3oz caster sugar,50g/2oz currants
½tsp baking powder, ¼tsp mixed spice,1 egg, A pinch salt and a little milk to bind.
How to make Welsh cakes
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.
As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.
~~~~~~~~~~~~~~
St David’s Day
A land of rugged mountains
A land of finest slate
The sound of rushing rivers
Gives us cause to celebrate.
A land of ancient forests
Green valleys, grazing sheep
Gives the people of St David
A land they wish to keep.
Follow the red dragon flag
In parades led by Welsh bands
Raise voices in the choirs
To salute this lovely land.
For here in Wales
~~~~~~~~~~~~~~
<3You All Have A Lovely Day,3
Shaun
|
