Caws Pobi (Welsh Rarebit)
4 Slices of Bread
50g Butter, softened
1 tsp mustard
shake cayenne pepper or paprika
dash Worchester sauce
225g Caerphilly Cheese, grated
2 TBSP milk
Heat grill.
In a bowl cream the butter well and stir in the mustard, cayenne pepper/paprika, Worchester sauce, cheese and milk.
Toast the slices of bread on one side only.
Spread the cheese mixture on the untoasted side of the bread and grill until cheese is brown and bubbly.
May be served with grilled bacon and a sliced tomato. Serve with a poached egg for a buck rarebit.
Selsig Morgannwg (Glamorgan Sausages)
250g potatoes – peeled, boiled and mashed
150g Caerphilly Cheese
1 Leek, thinly sliced
10ml suflower oil
½ tsp dried sage
pinch cayenne pepper or paprika
1 tsp mustard
1 TBSP fresh parsley, chopped
50g fresh wholemeal breadcrumbs (1 slice)
1 egg, beaten
50g dried bread crumbs (1 slice)
Heat oven 200°C / Gas 6. Place 1 slice of bread in oven for dried breadcrumbs.
Cook leeks in sunflower oil until soft but not brown
In a bowl, thoroughly combine mashed potato, cheese, cooked leeks, sage, parsley, mustard and breadcrumbs.
Remove bread from oven and gently crush with rolling pin to create bread crumbs.
Divide potato / cheese mixture into 8 even-sized pieces and shape into sausages. Dip each into beaten egg and coat in dried breadcrumbs.
Place onto greased baking tray and bake for 15 minutes until golden brown.
Lau bacwn a nionod (Liver, bacon and onions)
225g lamb’s liver
1TBSP plain flour
1 TBSP oil
4 streaky bacon rashers
1 onion, thinly sliced
1 TBSP fresh sage, chopped
75ml chicken or vegetable stock
salt and pepper
Cut liver into thick strips. Season flour with salt and pepper and toss liver in it until it is well coated.
Heat oil in large frying pan and add bacon. Cook over medium heat until the bacon is brown and crisp. Lift out bacon and keep warm.
Add onions and sage to the bacon fat in frying pan. Cook over medium heat for 10 minutes until onions are soft and brown. Lift out with draining spoon and keep warm with bacon.
Increase heat under pan and add oil. Cook liver for 3-4 minutes, turning once, until browned both sides.
Return onions to pan and add stock. Bring to the boil and bubble gently for 1- 2 minutes seasoning to taste with salt and pepper. Remove liver and onions from pan and serve with crispy bacon.
Teisenni tincar (Tinker’s cakes)
125g self-raising flour
pinch of salt
70g butter
50g light brown or Demerara sugar
1 small apple (appx 150g)
30ml milk
2 TBSP caster sugar, for dusting
Preheat bakestone over low to medium heat
Place flour, salt and sugar into mixing bowl.
Rub butter into mixture until it resembles breadcrumbs.
Peel and grate the apple and add to dry ingredients. Add milk a tablespoon at a time until the mixture can be gathered into a soft dough.
Roll out the dough on a lightly floured surface to about 5mm thick.
Cut out rounds and bake in batches on the outside edge of the bakestone for 4-5 minutes each side or until golden brown and cooked through.
Sprinkle with caster sugar whilst cakes are still warm.
Bara Claddu (Funeral Bread)
240g Plain Flour
1/2 tsp baking powder
240g mixed dried fruit
240g caster sugar
1 tsp mixed spice
1 egg
150ml milk
Heat oven to 160°C. Grease 22cm sponge tin.
Mix all the dry ingredients together.
Beat egg into milk. Add mixture to dry ingredients.
Pour batter into cake tin and bake for 30 minutes or until a skewer inserted into the cake comes out cleanly.
Cool on rack for at least 10 minutes, then slice into wedges. Serve spread with butter if desired.
Sgonau Caerffili (Caerphilly Scones)
350g (12oz)) flour
1.5ml (!/4tsp.) salt
15ml (3tsp) baking powder
40g (one and a half ounces) butter
150g (5oz) Caerphilly cheese
300ml (1/2 pint) milk
pepper to taste
Preheat oven to 220C, 425F, Gas mark 7
Sift together the flour, salt and the baking powder. Rub in the butter.Grate the cheese finely and add to the flour and pepper.
Mix all the ingredients well and then add enough milk to form a soft dough.
Roll out to about 2.5 cm. (1/2 inch) thick and cut into rounds.
Place on a baking sheet greased with butter.
Bake in preheated oven for 15 to 20 minutes.
Serve hot, spread with butter.
Cawl Cennin (Leek broth)
250g diced cooked ham
450g (1lb) carrots, finely diced
450g (1lb) potatoes, finely diced
2 large leeks, sliced
200g white cabbage, finely shredded
15 ml (tbsp) chopped parsley
30 ml (2tbsp) oatmeal (optional)
Put the ham, carrots and potatoes into sufficient boiling water to cover them. Bring to a boil and then simmer for 10 minutes.
Add the leeks together with the finely shredded cabbage. Simmer another 10 – 15 minutes.
When the vegetables are cooked, add the chopped parsley and serve.
Thicken the cawl by adding the oatmeal mixed into a paste with cold water.
Pic Aen yr Maen (Welsh cakes)
200g SR Flour
50g Butter
30g Vegetable fat
100g Currants
75g Caster Sugar
1tsp mixed spice
1 Egg
Rub fat into dry ingredients (flour, sugar and mixed spice) until mixture resembles breadcrumbs.
Add currants and mix with fingers.
Beat egg in small bowl and add to dry ingredients.
Knead into a soft dough (wet hand when kneading if dough seems too dry).
Roll out the dough on a lightly floured surface to about 5mm thick.
Cut out rounds and bake in batches on the outside edge of the bakestone for 4-5 minutes each side or until golden brown and cooked through.
Sprinkle with caster sugar whilst cakes are still warm.