Wales recipes
Warm Welsh Baby Leeks with Summer Vegetable and Herb Vinaigrette
Serves: 4
Ingredients
- ½ stick celery, finely diced
- 1 x shallot, finely diced
- ¼ of a small fennel, finely diced
- ½ red pepper, finely diced
- 1 knob of butter
- 12 x Baby Leeks
For the dressing
- 150ml Olive Oil
- 1 ½ tbsp white wine
- 1 ½ tbsp white wine vinegar
- 1 ½ tsp caster sugar
- 1 x Bay leaf
- ½ Sprig of Rosemary
- ½ Sprig of Thyme
- 1 x clove garlic
Method
- Place all the ingredients for the dressing in a saucepan. Gently heat for 5 to 6 minutes.
- Remove from heat and allow to infuse for at least one hour.
- Heat the butter in a frying pan add the vegetable and sauté on a low heat till softened – do not allow to brown.
- Clean the leeks of any dirt and cook in salted boiling water for 6 to 7 minutes or until tender. Drain and pat dry.
- Remove the herbs and garlic from the dressing and add the vegetables.
- Place the leek on a serving platter and drizzle over the dressing and serve with crusty bread.
Welsh Lamb Steaks with Fresh Pesto Crust And Crushed New Potatoes
Serves: 4
Ingredients
- 4 x Welsh Lamb Rump Steaks
- Seasoning
- 16 x New baby potatoes
- 5 tbsp of stale breadcrumbs
- 1 x onion, finely sliced
- 1 clove garlic
For the Pesto
- 75g Pine nuts
- 50g Fresh Basil
- 2 knobs of butter
- 1 x garlic clove crushed
- 1 tbsp Olive Oil
- 75ml Extra Virgin Olive Oil
- 3 tbsp freshly grated Parmesan
- Seasoning
Method
- Place the potatoes and cook for 20 to 25 minutes or till cook – drain and set aside.
- To make the pesto – Lightly toast the pine nuts in a frying pan set aside and allow to cool.
- Place all the ingredients for the pesto in a food processor season and whiz till you have a paste.
- Lightly fry the onions and garlic in the olive oil and butter till soft do not allow to colour. When soft add the potatoes and lightly crush using a potato masher.
- Season the lamb steaks and cook for 4 minutes each side till medium cooked. Place a few spoonfuls of the fresh pesto on top of each of the lamb steaks, lightly cover the pesto with breadcrumbs.
- Place under a hot grill and cook till golden brown.
Serve with the crushed potatoes and fresh green salad
Fresh Summer Fruit Meringues
Ingredients
For the Meringue
- 3 x Large Egg Whites
- Pinch of salt
- 175g Caster Sugar
- 1 level teaspoon corn flour
For the Filling
- 280ml Double cream
- 150g Strawberries, hulled and sliced – save four for decoration
- 100g Blueberries, washed
Method
- Pre heat oven to 150°c / 300°f/ Gas 2
- Place egg whites and a pinch of salt in a clean bowl. Using an electric whisk whisk the whites until they hold a soft peak.
- Add the caster sugar a tablespoon at a time whisking really well at all times.
- After all the sugar has been incorporated add the corn flour and whisk until the mixture is really thick and glossy.
- Line a baking tray with baking paper and spoon the mixture onto the paper in four even portions. Flatten slightly to make nests and make a small hollow in the centre.
- Bake on the middle shelf of an oven for 35 minutes then turn off the oven and allow the oven to cool before removing the meringues.
- To make the filling whisk up the cream then add the strawberries and blueberries and then divide between the meringues. Decorate with a fresh strawberry and a few blueberries.
Welsh Goats Cheese and Leek Filo Parcels
Serves: 6
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 100g Welsh leeks
- 2 tbsp fresh chopped thyme
- black pepper to taste
- 125g Tesco Welsh Goats Cheese, roughly crumbled
- 6 sheets fresh filo pastry
- Melted butter for brushing
Method
- Heat oil in a pan and add the onions and leeks, cook until both have softened and all the moisture has evaporated.
- Add the thyme and black pepper.
- Remove from heat, place into a bowl and cool.
- When the mixture is cool add the crumbed goats cheese and mix.
- Remove filo pastry from the packaging and cut each sheet into 4 squares.
- Layer each square at right angles on top of each other, brushing with melted butter as you go. Each parcel is made from 4 layers of filo pastry using the 4 squares.
- Spoon the goats cheese and leek mixture onto each layered filo pastry square.
- Gather up the ends of the pastry around the mixture to form a parcel shape.
- Brush each parcel with melted butter.
- Place the parcels onto a greased / oiled baking sheet and place into a pre- heated oven 190C for 12 – 15 minutes or until pastry is golden brown.
Serve with a fresh mixed salad.
Welsh Black Beef Fillet with Wild Mushroom Sauce
Serves: 4
Ingredients
- 15g dried Porcini Mushrooms
- 75ml boiling water
- 75g Welsh Butter
- 4 x Welsh Beef Fillets ( about 6 – 8 oz each )
- 250g mixed fresh wild mushrooms, sliced
- 1 clove garlic , crushed
- 2 sprigs of fresh thyme, one for sauce and one for garnish
- 75ml red wine
- 75ml beef stock
- salt and pepper
Method
- Preheat the oven to 160C / 325F / Gas 3.
- Cover the dried mushrooms with the water and soak for 15 minutes until softened.
- Strain the mushrooms and chop them.Reserve the liquid.
- Melt 25g of the butter in a frying pan and fry the beef fillet steaks for 2 – 3 minutes each side, until browned. Remove from pan, wrap in foil and keep warm in the oven.
- Add 25g butter to the pan and fry the fresh wild mushrooms, garlic, thyme and dried mushrooms for 4 minutes or until the fresh mushrooms have softened.
- Add the wine, increase the heat and boil for 2 minutes, until the sauce has reduced by half.
- Mix the dried mushroom liquid qith the beef stock, then add to the pan and simmer for 3 minutes.
- Stir in the remaining butter and season.
- Garnish with the fresh thyme sprig.
Serve with mashed potato with a large tablespoon of Tesco Finest Horseradish cream mixed throughout.
Welsh Cakes with Penderyn Whisky Ice Cream
Serves: 4
Ingredients
For the Welsh Cakes:
- 225g self – raising flour
- ½ tsp mixed spice
- 85g caster sugar
- 115g Welsh Butter
- 85g sultanas
- 1 large egg, beaten
- milk to soften the mixture if it is needed
- lard for cooking the Welsh Cakes
For the Ice Cream:
- 300ml Double Cream
- 6 tbsp Welsh Whisky, Penderyn Whisky
- 4 tbsp runny honey
- 4 egg yolks
Method
To make the Welsh Cakes:
- Sieve the flour and spice into a bowl and stir in the sugar.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Add the sultanas and mix together.
- Add the beaten egg and mix until the mixture becomes a dough. You may have to add some milk if the mixture appears to dry.
- Put the dough onto a floured surface and roll until the dough is about 5mm thick.
- Cut out 8 rounds with a medium sized cutter.
- Grease a griddle or frying pan with the lard, then on a low heat begin to cook the cakes for 30 - 40 seconds each side, then leave to cool.
For the Whisky Ice Cream:
- Lightly whip the cream, then add the whisky gradually.
- Heat the honey in a small pan.
- Whisk the egg yolks until pale and fluffy.
- Slowly pour the heated honey over the egg yolks. This will cook the egg yolks.
- Whisk the honey and egg mixture until thick and mousse – like.
- Fold in the whisked cream and pour into a shallow freezer - proof container , cover and freeze for several hours until firm.
Place 2 Welsh Cakes onto a plate and add a large scoop of the whisky ice cream.