Recipes

Hi All.
Ive been looking for a recipie for Welsh faggots and peas ????. I used to love them when in cardiff , would go to the cardiff market and get a nice feed of faggots and peas yummy.

Watch out for the smart comments:eek:

Here you go Geoff!

Faggots and Peas

1.5 lbs pig's fry 1 cup fresh breadcrumbs
2 medium sized onions salt and pepper
2 tbsps fresh sage or 1 of dried 1 tbsp plain flour

Wask the fry, leaving the caul (the lacy, fatty membrane surrounding the stomach and gut) and leave it in lukewarm water to make it more pliable. Mince or chop the fry and onion and mix thoroughly with the breadcrumbs, seasoning and sage. Form into eight portions and wrap each portion in a piece of caul. Place in a baking dish and cover with the hot water. Bake in a moderate oven for about three hours until the faggots are nicely browned. More hot water cab be added if needed. Thicken the juice with the flour half an hour before serving.

These faggots are traditionally served with mushy peas: soak dried peas overnight and then team or boil slowly while the faggots are cooking.


Another

1� lbs. pig's liver
3 ozs. suet
1 or 2 teaspoonfuls sage (chopped)
� teaspoonful pepper
4 os. breadcrumbs
2 large onions
2 teaspoonfuls salt

Mince raw liver and onions into bowl. Mix with bread crumbs, suet, salt and pepper and sage thoroughly. Form into small balls. Bake in a moderate oven for about 30 minutes; pour boiling water into tin to form gravy.

Hi Vernon.
Thanks for that, you might turn me into a cook yet.:D
geoff

There is a secret to this recipe of Vernon, first but a sausage machne!:eek:The omly take away curry i recall in Durban was on a banana lef in the Indian Market.:eek:

Vernon. Goldi one of the girls on another site has made the boerworst and served them with the Camp curry and included bananas. She reckons her husband and sons never left a scraggy end and reckon they'll be trying more of your imputs plus the boerworst on a regular intake. Well done my old mate will now give them your 2 stews. Mike:p;):D

Hi Michael,
Wel i am glad that Goldi managed to get that Borewors made mate,and i can understand why it was all gone haha! It really is the best Sausage that i have known,and not only because its South African!
Thanks and Cheers

CABBAGE BREDIE!

INGREDIENTS

Two onions, chopped

1 Tablespoon oil

4 cups of 1 small head of cabbage (or 1/2 of a large head of cabbage)



3 medium potatoes, washed, scraped and chopped
pinch salt

pinch black pepper
1 cup water


Brown the onions in the oil.


Add the cabbage and the seasoning.


Add the water and stir. Let the mixture come to the boil.


Reduce the heat, and half cover the pot. Let it simmer, stirring occasionally, until the water has cooked away and the vegetables are soft.
Remove from the heat and mash the mixture, topping up with another pinch of black pepper.





Cabbage bredie With Mutton

Cooking time: 1-2 hours

Ingredients
1 head cabbage, shredded
oil
2 large onions, sliced into rings
10 ml cumin seeds
4 whole cloves
2 allspice seeds
1 kg mutton, cubed
meat stock or water
2 leeks, well rinsed and sliced into rings
1 stalk celery, sliced into rings
green chilli, seeded and chopped (optional)
8 baby potatoes, peeled
salt and freshly ground black pepper to taste
5 ml sugar

Method:
Blanch the cabbage in boiling water for 5 minutes. Drain, rinse under cold water and set aside, Heat the oil in a heavy-based saucepan and fry the onions along with the cumin seeds until glossy. Add the whole spices and meat. Brown the meat, add a little meat stock or water, cover and reduce the heat. Simmer until the meat is nearly tender. Add the potatoes, cabbage, leeks, celery and chilli and simmer until the potatoes are tender. Add more water or meat stock as required. Season to taste with salt and pepper and sprinkle the sugar on top. Serve with rice and chutney. Serves 6.

Potato samosas
INGREDIENTS


125g potatoes, unpeeled
½ teaspoon curry powder
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
1 cup (150g) plain flour, plus extra to dust
10g butter
1-2 cups (250-500ml) vegetable oil, to deep-fry
tomato sambal, to serve




METHOD


Place potatoes in a saucepan and add water to cover. Bring to boil and cook for 8 minutes, until tender but still firm. When cool enough to handle, peel and cut into 6mm dice. Combine curry powder, cumin, fennel seeds and ½ teaspoon salt in a bowl. Add potato and toss to coat. Set aside.

Place flour in a large bowl and rub in butter with fingertips. Make a well in centre and pour in 1/3 cup water. Mix to form a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic. Divide into eight
pieces and roll each into a ball.

Roll out each ball with a floured rolling pin to a 10cm circle. Cut each circle in half. Put 1 teaspoon of potato mixture on each half, moisten edges with a little water and fold over to enclose filling. Press edges firmly to seal.

Heat oil in a large saucepan to 180°C or 160°C fan, or until a cube of bread sizzles on contact. Deep-fry samosas for 2-3 minutes, in batches, until puffed and golden. Drain on paper towel. Serve with tomato sambal.


tomato sambal

•3 tomatoes, skinned and chopped
•1 medium size onion, finely chopped
•2-3 coriander leaves, chopped
•Brown Viniger (about a quater Cup)
•3 Teaspoons of sugar
•salt to taste!

Make this prior to the Samoses and let stand for at least 1 Hour in Fridge!
Also lovely with any Curry Dish!

Pronounced "Larver", laver is an edible seaweed commonly found on the south west coast of Wales (around Swansea). Laver has to be prepared at great length by washing many times, and boiled for up to 5 hours and drained to form a gelatinous puree. It is mixed with fine oatmeal, formed into small cakes and fried in bacon fat. Laver Bread is often served with bacon.

Of course, in olden times, and even now in the countryside, there was a hot cooking "range" constantly available, so extended cooking times for things like laver and mutton were no problem. Nowadays it is less convenient.

Laver Sauce

This is particulary good with shellfish and lobster. The laver has to be prepared as for Laver Bread, and is then heated and whisked with orange juice, butter and mutton (or lamb) stock or cream. Each cook had their own favourite quantities - it is something you play with until you get the flavour and texture you like.

Laverbread Cakes ~ Bara Lawr

Ingredients

1 lb laverbread (fresh or bottled)
4oz fine oatmeal
6 rashers bacon

Laver is a red-coloured, edible seaweed that grows on the Welsh coast. If bought fresh it must be very well washed to remove all sand and then boiled for 5-6 hours. When cooked it is minced or chopped and at this stage it becomes laverbread.

Method

Mix the laverbread and oatmeal together and form the mixture into small, round, flatish cakes. Fry the prepared cakes in hot fat ( preferably bacon fat) using a palette knife to keep them in shape. Fry until they are crisp and brown on both sides. Serve with the grilled rashers of bacon as a breakfast dish.

Welsh Faggots

Ingredients

1 lb pig's liver
2 medium onions
3 oz shredded suet
4 oz fresh breadcrumbs
1 teaspoon fresh sage
Salt and pepper
1/2 pint of beef stock

Method

Set oven to 350F or Mark4. Mince the liver and onion together, preferably in a food processor. Put in a bowl and stir in the suet, breadcrumbs, sage and seasoning to taste. Form the mixture into 12 balls with floured hands and place in a well - greased, shallow ovenproof dish. Pour the stock into the dish. Cover and bake for about 30 minutes. Uncover and continue cooking for a further 10 minutes or so to brown the faggots. The remaining gravy may then be thickened, if preferred. Serve with creamed potatoes. Serves 6.

Honeyed Welsh Lamb ~ Oen Cymreig Melog

Ingredients

4lb leg of lamb
tablespoons Welsh clover honey
Sprig of rosemary
Salt and freshly ground pepper
1/2 pint cider

Method

Set oven to 400F or Mark6. Place the leg of lamb on kitchen foil in a roasting tin. Brush with 4 tablespoons of warm honey and season with salt and pepper. Place the sprig of rosemary on top of the joint. Draw uo the foil to form a tent and roast for 15 minutes. Lower the heat to 350F or Mark4 and continue roasting for 15 minutes. Lower the heat to 350F or Mark4 and continue roasting for 1 1/2 hours until the juice just runs pink or longer if preferred well done. Open up the foil to crisp and brown the skin for the last 20 minutes of cooking time. Remove the lamb from the oven and keep warm. Pour off the fat from the pan and make the gravy from the meat residue, adding half a pint of cider and 2 tablespoons of honey. Reduce to two thirds by boiling. Serve with roast potatoes and green vegetables.

Welsh Cakes ~ Pice ar y maen

Ingredients

1lb flour
1 teaspoon baking powder
1 pinch allspice
1 pinch salt
4 oz butter
4 oz lard
7 oz sugar
4 oz seedless raisins
2 eggs, beaten
Milk to mix
Caster sugar to sprinkle

Method

Stir together the flour, baking powder, allspice and salt in a large bowl. Rub in the butter and lard. Add the sugar and raisins. Beat the eggs and add to the mixture, with a little milk, to make a fairly stiff dough. Roll out to a thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter. Cook on a greased griddle or heavy based frying pan for about 3 minutes each side until golden brown. Sprinkle with sugar and serve warm.

Welsh Rarebit ( Not to be confused with a Cardif virgin )

Ingredients

4 slices of bread
1 oz butter
1 level teaspoon mustard
1/4 level teaspoon salt
A shake of cayenne pepper
1/4 teaspoon Worcestershire sauce
6oz cheddar cheese
2 tablespoons milk or beer

Method

In a bowl cream the butter well and stir in the mustard, salt, cayenne pepper, Worcestershire sauce, cheese and milk or beer. Toast the slices of bread on one side only, spread the mixture on the un-toasted side and brown under a hot grill.

A buck rarebit is the same as above but served with a poached egg on top.

The Leek Connection

Although the leek has been recognised as the emblem of Wales since the 16th century, its association with the Welsh can be traced back to 633 AD when, at the battle of Heathfield, a monk apparently suggested the Welsh soldiers wore leeks in their caps to distinguish them from their Saxon opponents. Not a bad idea all in all - and they won the battle.

K.

I had my first and best fish kedgeree in 1958, we had a chinese cook that trip (don't think it's a chinese dish) and Ive not had one to match it since, both my wife and I have tried but seem to be missing something ,is there anyone out there to give us a simple to follow recipe. Cheers, Glyn.:confused: