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Recipes

Starters

Starters (Cychwynyddion)

Main Courses

Ŵyau Ynys Môn (Anglesey Eggs)

Brithyll mewn Cig Moch (Trout in Bacon)

Cawl Cynhaeaf (Harvest Broth)

Cawl Tregaron (Tregaron Broth)

Cig Oen â Saws Llus (Lamb with Bilberry Sauce)

Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb)

Cig Oen Rhost (Roast Lamb)

Cwnhingen â Chorbys (Rabbit with Lentils)

Cyw Iâr Bricyll (Apricot Chicken)

Cyw Iâr Halen (Salted Chicken)

Cyw Iâr Mewn Dull Cymreig (Welsh-style Chicken)

Eog Cothi Pob (Baked Cothi Salmon)

Ffagod (Faggots)

Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)

Golwython Oen Cymreig (Welsh Lamb Chops)

Haenau Cig Oen gyda Pannas a Chennin (Layers of Lamb with Parsnips and Leeks)

Hwyaden Hallt Cymreig (Welsh Salt Duck)

Llwynau Cig Oen Rhost (Roast Saddle of Welsh Lamb)

Maelgi Rhost a Saws Bara Lawr (Roast Monkfish and Laverbread Sauce)

Pastai Cocos (Cockle Pie)

Pastai Nos Priodas (Wedding Night Pasty)

Pastai Oen Cymreig (Welsh Lamb Pie)

Pastai Penfro (Pembrokeshire Pasties)

Pastai Ystumllwynarth (Oystermouth Pie)

Penfras Cymraeg Wedi Pobi (Welsh Cod Bake)

Penwaig Nefyn (Nefyn Herring)

Penwaig Wedi Stwffio (Stuffed Herring)

Potes Cig Eidion (Beef Soup)

Pwdin Caws Penbryn (Penbryn Cheese Pudding)

Pysgod gyda Chaws Roquefort (Fish with Roquefort Cheese)

Selsig Morgannwg (Glamorgan Sausages)

Siwin (Sewin)

Stiw Cig Oen Cymreig (Welsh Lamb Stew)

Stiw Eidion Cymreig (Welsh Beef Stew)

Stiw Pysgotwr (Fisherman's Stew)

Tatws â Chig yn y Popty (Meat and Potatoes in the Oven)

Accompaniments to Main Courses

Main Course Accompaniments (Ychwanegion)

Dessert

Dessert (Pwdin)

Breads, Cakes and Pastries

Breads, Cakes and Pastries (Bara, Cacenau a Phastiod)

Sauces

Sauces and Jams (Saws a Jam)

Snacks

Snacks (Byrbrydau)

Drinks

Drinks (Diodydd)

Bwydydd Cymraeg (Welsh Foods)

These recipes, for the most part, originate in Wales or are recipes from the colony in Patagonia. Otherwise they are modern recipes incorporating traditional ingredients.

As a predominantly agrarian tenant economy much of the traditional cooking of Wales reflects this heritage. Traditional food tends to be simple, utiliznig readily-available ingredients and those cuts of meat that were not readily saleable. Of late, however, many chefs have begun re-examining and re-interpreting these dishes. Novel dishes, incorporating local ingredients but using international techniques have also begun to appear on the culinary scene and though the overall list of dishes is biased towards the traditional some of these later dishes are also presented here.

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Copyright © 2005–2007, Dyfed Lloyd Evans