Recipes List: 12/04/06

Welsh Pork Brawn Recipe

Welsh Pork Brawn Recipe
INGREDIENTS :

a pig’s head
1 lb. beef
blade mace
cloves
bunch of herbs
salt and pepper

METHOD :

Thoroughly cleanse the head and put to soak all night. Rinse well and put in a saucepan with the beef, cover with water and bring to the boil. When at boiling point, remove scum. Add a blade of mace, 3 or 4 cloves, and a bunch of herbs (?). Simmer gently for about 2-1/2 hours. Strain the stock from the meat, reserve and allow to get cold. Remove fat from the jellied stock. Turn out the tongue and skin, then cut into small pieces. Also cut all the meat from the head and the beef. Put into a bowl and add a little of the jellied stock. Add salt and pepper to your taste.

TRADITIONAL SPICED MUTTON-A Welsh Recipe

TRADITIONAL SPICED MUTTON ( A Welsh Recipe )

INGREDIENTS :

Mutton joint (leg or shoulder)
ground black pepper
powdered thyme
ground mace
fine oatmeal
mutton dripping (or other fat)
cabbage
cider

METHOD :

Bone the joint, rub it well with black pepper, a little powdered thyme, a pinch of mace and fine oatmeal - do not use salt. Wrap the whole in cabbage leaves, and cover in foil (traditionally the meat would have been thickly covered in mutton fat). Roast very slowly, allowing 20 minutes/lb of meat. Baste well at least twice during cooking and when basted add a cupful of cider to the fat in the pan. It can be eaten either hot or cold.

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )

BRAISED MUTTON AND CAPER COBBLER ( A Welsh Recipe )
INGREDIENTS :

For the Stew

* 1kg (2.2lb) diced leg of mutton
* 2 celery stalks, halved
* 3 medium carrots, peeled and cut in half
* 1/2 small swede, cut into 12 chunks
* 6 shallots, peeled
* 6 small turnips, scrubbed but not peeled
* 10 whole black peppercorns
* salt
* 1 sprig rosemary
* 1 sprig thyme
* 1 litre (13/4 pints) lamb stock made with 2 good quality stock cubes

For the Cobbler top

* 350g (12oz) self raising flour
* 100g (4oz) butter, diced
* 50g (2oz) capers, chopped
* 10g (1/2 oz) parsley, chopped
* 4 spring onions, finely chopped
* 30ml (2 tbsp) plain natural yoghurt
* mixed with 70ml (5 tbsp) cold water.

METHOD :

1. Place the mutton in a large casserole or pan with the vegetables and herbs.
2. Add peppercorns and season with salt.
3. Bring to the boil and simmer gently for 1 hour.
4. To make the cobbler rub the fat and the flour together.
5. Stir in the capers, parsley, onions and pepper.
6. Add enough of the yoghurt and water mix to make a soft, pliable dough.
7. Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Place on top of the mutton.
8. Bake at 200°C, Gas 6, 400°F for 20-25 minutes or until the cobbler is golden brown

MUTTON AND TURNIP PIE ( A Welsh Recipe )

MUTTON AND TURNIP PIE ( A Welsh Recipe )

INGREDIENTS :

For the Stew

* 1kg (2.2lb) neck fillet of mutton, cut into rough 2cm pieces
* Plain flour for dusting
* 2 large onions, peeled and finely chopped
* Vegetable oil for frying
* A small sprig of rosemary
* Salt & Freshly ground black pepper
* 1.5 litres (21/2 pints) chicken or lamb stock
* 425g (1lb) turnips, peeled and cut into rough 2-3 cm chunks
* 350g (12oz) puff pastry, rolled to about 1cm (1/2 cm) thick
* 1 egg, beaten

METHOD :

1. Pre-heat the oven to 200°C, Gas 6, 400°C.
2. Season the pieces of mutton and dust generously with about a tbsp or so of flour.
3. Heat the vegetable oil in a heavy-bottomed saucepan and fry the pieces of mutton and onions without colouring them too much, for 3-4 minutes.
4. Add the rosemary and stock, bring to the boil and simmer gently for about 11/2 -2 hours until the mutton is soft and tender.
5. Add the turnips. Cover with a lid and add a little boiled water if necessary. Simmer for about 15 minutes until the turnips are cooked. Remove from heat and leave to cool.
6. Meanwhile cut the pastry a little larger than the pie dish or dishes if you are making individual pies. 6 When the mutton mixture is cooled transfer it to your pie dish.
7. Brush the edges of the pastry with some egg and lay the pastry on the dish, pressing the edges onto the rim.
8. Cut a slit about 2-3cms (1”) in the centre to let the steam out or for a larger pie use a pie funnel. 9 Bake the pie for 40-45 minutes until golden.

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

INGREDIENTS :

Serves : 8-10

Pudding
225g beef or vegetable suet
225g fresh breadcrumbs
25g rice flour or cornflour
75g light muscovado sugar
Zest of 2 lemons
4 tablespoons lemon or orange marmalade
3 Welsh eggs
4 tablespoons raisins
Welsh butter

Welsh Mead Sauce
peel from 1/2 a lemon in 2-3 pieces
1 tablespoon Welsh clear honey
1 tablespoon Welsh butter
1 tablespoon cornflour
200ml mead
water

METHOD :

Grease a 2pt pudding basin thickly with the butter and press 1 tablespoon of the raisins onto the sides of the basin. Mix all the dry ingredients including the remaining raisins and blend with the well beaten eggs and marmalade. Carefully fill the basin with this mixture and cover. Steam for 2 hours, turn out on to a warm plate and serve with the mead sauce.

To make the mead sauce boil together the lemon peel and sugar in 150ml of water for about 15 minutes. Remove the lemon then add the butter. Mix the cornflour with a little water to make a paste and once the butter has melted whisk the cornflour mixture into the syrup. Cook for a few minutes before adding the mead. Leave the sauce to cook over a low heat for 4-5 minutes then serve with the pudding.

leek champ; the welsh irish version ( A Welsh Recipe )

leek champ; the welsh irish version ( A Welsh Recipe )

INGREDIENTS :

Serves: 4

6 fat spring onions or 1/2 leeks
1/2 pint full fat milk
1 1/2ib potatoes
Butter

METHOD :

1. Wash and chop the leek or spring onion, (including the green for spring onions but excluding most of it for leeks).

2. Simmer in the milk for 20minutes while you boil the potatoes.

3.Mash the potatoes adding the milk and onions/leek towards the end and adding extra milk if necessary.

Jane Grigson recommends serving the champ forked up in to a volcano on the plate with a generous lump of butter in the crater, which will melt. Forkfuls of the champ can then be dipped in the melted butter as you eat it.

Good with sausages and cabbage.

BASQUE CHICKEN WITH RICE

BASQUE CHICKEN WITH RICE
1 onion
1 chicken
1 small can pimentos
1 tomato or 1/2 can tomato sauce
2 chorizos or Basque sausage
1′/2 cups rice
Salt to taste
Parsley, chopped

Put oil in cooking pot to cover bottom. Place on hot fire and add chopped onion. Add small chicken, washed, cut up in small pieces, and floured. Add salt and cook until tender and brown. Add can pimentos, tomato, or tomato sauce. Add parsley, 2 chorizos cut in small pieces and cook on low heat for six minutes. Add rice and mix. Remove from heat and spread mixture in baking pan and add 1′/2 cups of water. Cover and bake in moderate oven for ‘/2 hour or until rice is tender. Do not stir rice while cooking. Garnish with pimento strips and parsley.

BASQUE TURKEY STUFFING

BASQUE TURKEY STUFFING
8 Boiled eggs
1 Ib. ham
1 pint pimentos
3 onions
3 toasts or 1 cup rice
Gizzard, liver, and heart of turkey
Salt and pepper to taste

Boil gizzard, liver, and heart with small amount of water. Then grinc through all ingredients, except onions. Fry onions in small amount o Mazola oil till brown and add to mixture. Mix all together. Stuff turkey.

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

(For large group)
2 cups oil
10 Ibs. tripe
3 onions, large
24 dry peppers (choriceros)
2 cloves garlic
2 or 3 carrots
1 or 2 leeks
This is a large recipe but it can be made smaller. Put tripe in large dish and fill with cold water, and little vinegar. Let stand from one to two hours, then clean tripe very good, remove all fat and thin skin. After cleaning put back in cold water and rinse.
Put tripe in large dishpan with cold water, boil it for ten minutes, then rinse again with cold water. Put tripe back in dishpan with abundant water, 1 onion, carrots, leek and three tablespoons of salt. Cook slowly, but boiling, for five hours, or until tripe is tender. After tripe is cooked remove from dishpan and let it cool. Slice into small pieces. Save the broth that tripe was cooked in.
Remove seeds from peppers and put in large container and cover with cold water and soak for at least twenty-four hours. Change water often. Put oil in six quart dishpan. Add two chopped onions and garlic. Cook until brown. Take peppers out of water and cut into small pieces. Add to onions and oil. Cook slowly for two hours. Now strain the sauce. Use little broth to make it easier to strain. Don’t use pepper peelings.
Put tripe and sauce together, cook slowly for one or two hours. Add broth as necessary. Should make a red and think sauce. Add salt and pepper as desired.

Quarter Pound Waffles-Europe Recipes

Quarter Pound Waffles

1lb Margarine sticks at room temperature.
2 1/2 cups of sugar
4 cups of flour
6 to 12 eggs (the more eggs, the fluffier the waffle) at room temperature
vanilla to taste (I wish I could find the vanillated sugar they have in Belgium)
a pinch of salt
Cream together the sugar and the butter/margarine sticks. Separate the egg yolks from egg whites into a different bowl. Add the yolks to the creamy mixture and mix together. Add the flour, salt and vanilla and blend in. Beat the egg whites until they’re very stiff. Fold into the dough.
Preheat your waffler, and spray with PAM. Put one spoonful in the middle of your iron and bake until gold. The dough will not be runny. The tecture should be less sticky than cookie dough however.
The wafflers might not register the right time, so you have to check.