The Recipes of Wales — Modern and Traditional Foods
When people think of Wales the food is not what they immediately think of. Indeed, much of the traditional cookery of Wales is what might be called 'peasant food'. This is hardly surprising given Wales' history. After all the country has been rich in resources but poor in income for many centuries.
Industry dominated the country, whether predominantly agriculture in the North and heavy industry in the South. But everyone was working for someone else rather than themselves. The pennies had to be eked out and salaries were supplemented with small holdings that grew vegetables, pigs and chickens.
Each and every last drop of use was drawn from the food an frugality was the watchword. Thus the traditional food tends to be plain, simple and hearty. In many households this is what the staple fare is like, even today.
But as the country grew more affluent and developed a middle class some traditional recipes became entrenched but, in general, there was a move away from the traditional fare to something more exotic. Influences were brought home from across the globe and there was a tendency, even at home, to mix and match.
So that traditional ingredients were combined with exotic spices and ingredients to produce something new. A new Welsh cuisine that few people ever get to see.
Here I bring you a traditional Welsh dish followed by an example of modern Welsh Fusion cooking.
Pastai Oen Cymreig (Welsh Lamb Pie)Ingredients:
675g neck of lamb
4 carrots, sliced
1 onion, chopped
2 tbsp parsley, finely chopped
2 sprigs of parsley
250g prepared shortcrust pastry
salt and black pepper
beaten egg to glaze
Method:
Remove the meat from the lamb neck and chop the meat into small cubes. Add the bones to a pan along with the onion and whole parsley sprigs. Cover with water, season and boil for 90 minutes before straining the mixture and retaining the liquid
Tip the pastry onto a floured surface and roll out. Use half to cover the base of a 1l pie dish. Add the carrots to the base and cover with the meat before adding the chopped parsley and seasonings. Wet the edge of the pastry with water, use the remaining pastry to cover and crimp the edges with a fork. Trim the excess then cut a steam hole in the centre of the pie (this should be large enough for you to insert a small funnel later). Place the pie in an oven pre-heated to 170°C and bake for about 100 minutes, or until the pie is cooked through and golden.
When the pie is ready re-heat the stock and use a funnel to pour about 60ml of this into the pie. Serve immediately.
Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)Ingredients:
350g fresh cockles
4 thick bacon chops (about 140g each)
200g laver bread
30g butter
1 tsp salt
Method:
Place the cockles in a large bowl of water and swirl them every now and then with your hand to dislodge any sand. Rinse under plenty of cold running water and scrub clean. Meanwhile, warm a pan, add oil and fry the bacon for about 4 minutes per side, until ready.
Whilst the bacon is frying add the laver bread and butter to a small pan and gently toast. Meanwhile, add the cockles to a large saucepan along with a little water and the salt. Cover securely with a lid and boil rapidly, shaking the pan every now and then, until the cockles open. Discard any that remain closed.
Transfer the laver bread to 4 plates, place the bacon on top and add the cockles. Serve immediately.
About the Author
Dyfed Lloyd Evans is the creator of the
Celtnet Recipes where you can find many more examples of traditional and modern
Welsh Recipes as well as the best of
British Recipes in general.