Traditional Welsh Food

Cawl is a wonderful dish, perfect for autumn and winter evenings, which can be adapted in many different ways. Traditionally it is a straightforward lamb (or beef) and vegetable stew. The vegetables included are dependent upon what is in season. Root vegetables are king here, apart from the ubiquitous Welsh leek, which absolutely, undeniably, indisputably must be included. And onions. Of course.

Sometimes Cawl would be served as a two-course meal. The broth would be strained off and served as a light soup then the meat and vegetables would be the main course.

It was usually cooked in a cast iron pot or cauldron over an open fire but these days it is pretty good in a slow-cooker or casserole dish. Traditionally Cawl was eaten in wooden bowls with wooden spoons so that there was no fear of burning the mouth. The best cawl is started on Monday but not eaten until Wednesday. Eat with home-made bread and golden, creamy Welsh butter.

Recipe:

Cawl should be started the day before so that any fat can be skimmed off and all the flavours amalgamate.

1-1.5 kg/2-3 lb. Welsh lamb best end of neck cutlets. If lamb is difficult to get hold of, casserole beef is pretty good in this recipe too.
1 large sliced onion
3 leeks
2 medium sliced carrots
1 medium parsnip
1 small swede turnip (rutabaga) or 2 white turnips
2 tablespoons chopped parsley
6 small potatoes
salt and pepper
2 litres (8 cups) water
If in season cabbage, celery, etc., can all be used.

1. Trim the fat from the meat as much as you can but don't worry too much about it.

2. Cover with cold water, add salt and pepper, bring to the boil, simmer slowly for 1 hour.

3. Allow to cool (preferably overnight) and skim off all the fat.

4. Put in all the vegetables except 1 leek, the potatoes and half the parsley.

5. Cover and simmer very slowly for 1 hour, then add the potatoes, halved and continue cooking for 30 minutes.

6. Add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for 5 minutes and serve.

Serves 4-6.

Photo courtesy of Twmlabs

Laverbread is made from laver, an edible seaweed found along the coast of Wales. It must be washed repeatedly to get rid of the sand... however, the Ragged Edge has found most laverbread to be extremely gritty and not to mention, slimy. It is considered a staple in some areas and a delicacy by many people. It is also becoming quite fashionable among the celebrity chef set.

It is high in iodine and has a tangy taste a little like oysters and olives.

Photo courtesy of Selwyns Seafoods

Porto Muinos Dried Nori Laverbread 25g

This red seaweed, Porphyra purpurea, is used in Japanese cooking, for fish soups and also in Welsh cooking, where it is known as Laverbread. Cooking suggestions are included.

A traditional Welsh breakfast is similar to a 'full English' but with variations.

A Welsh breakfast comprises grilled Welsh bacon, locally produced pork sausages, black pudding, eggs (may be poached, scrambled or fried), laverbread, grilled tomatoes, mushrooms (fried in butter) and baked beans. In some areas cockles may be on the menu too.

Mmmmmm..... won't need to eat for three days after that little lot, cariad.

Photo courtesy of FairwayKev

Bara Brith is a glorious cake-like fruited bread. Its name translates to 'speckled bread'. It can be made with or without yeast. The yeast-less version uses self-raising flour and is more cake than bread.

It was taken to Argentina by Welsh settlers in the 19th century and is now a traditional food item there known as 'torta negra' or 'black cake'.

The yeast version must be eaten fairly quickly as it doesn't keep for as long as the self-raising one. Though, really, that isn't a problem as this bread goes very nicely with a cup of tea. And talking of tea... the dried fruit is soaked in a strong cup of black tea overnight before making the cake the following day.

Every area, indeed every family would have a variation of this recipe. And all claimed that theirs was the one true Bara Brith.

Photo by ZingyYellow

Here is a recipe adapted from the BBC Good Food Guide

400g/14oz mixed fruit
75g/2.5oz dried cranberries
mug hot strong black tea
100g/4oz butter, plus extra for greasing
2 heaped tablespoons orange marmalade
2 eggs, beaten
450g/16oz self-raising flour - try a mix of wholemeal and white
175g/6oz light soft brown sugar
1 teaspoon each ground cinnamon and ground ginger
4 tablespoons milk
50g/2oz crushed sugar cubes or granulated sugar, to decorate

1. Mix the dried fruit and cranberries in a bowl, then pour the hot tea over. Cover and leave overnight.

2. Preheat oven to 180C/fan 160C/gas

3. Butter a 900g/2lb loaf tin and line the bottom with baking parchment or greaseproof paper.

4. Melt marmalade and butter in a pan. Cool for 5 mins, before beating in the eggs.

5. Drain excess liquid from the fruit.

6. Mix the flour, sugar and spices together, stir in the fruit, the butter mix and milk until evenly combined. The batter should have a dropping consistency - add extra milk if necessary.

7. Spoon the batter into the tin and smooth. Sprinkle on the crushed sugar. Bake for 1-1¼ hrs until dark golden. Insert a skewer or sharp knife. It should come out clean.

Tip: Cover loosely with foil if the Bara Brith starts to over-darken before the middle is cooked. Allow to cool in the tin and serve sliced. Spread on golden Welsh butter and enjoy with a strong mug of tea.

The origins of Welsh Rarebit have been lost in the mists of time. There is much speculation about whether it should be 'rarebit' or 'rabbit'. I live in Wales and have never heard it called 'rabbit'. Most of us call it 'cheese on toast', or 'tost'. It isn't just cheese on toast though; there's a little more to it than that.

1 piece of toast
100g mature cheddar (or similar)
30g butter
1 tsp flour
70ml left over beer, preferably something strong and dark
Sea salt and ground black pepper
a pinch of cayenne or a splash of Worcestershire sauce

1. Thinly slice or grate the cheese.
2. Put the butter and flour in a small saucepan and cook for a few minutes.
3. Add the ale, seasoning and cheese.
4. Cook over a low heat until the cheese has melted. Do not allow to get too hot.
4. Pour over the toast and put under the grill for a minute. Dust with cayenne or sprinkle with Worcestershire sauce and eat at once.

Read more on the history of Welsh Rarebit.

Photo courtesy of adactio

Snowdonia Cheese Chutney Duo Packs

The Snowdonia Cheese Mix includes the award winning Black Bomber and Orchard Apple Chuntney. The Black Bomber is an Extra Mature Cheddar which is the flagship product of the range. Creamy & smooth this product has a unique texture & taste that will entice.

Food and Drink in Wales. Site has some alternative versions of recipes on this page.

Welsh Cuisine on Wikipedia Wikipedia article listing even more food particular to Wales.

Historic UK: "A Taste of Wales"

Welsh Recipes by Trevor Jones: "Welsh Recipes"

Wales, The True Taste has a searchable database of Welsh recipes. Try Chargrilled Welsh Lamb Steak With Laverbread Citrus Sauce

Not a food-related site but an interesting one nevertheless - "Welsh Settlement in Patagonia Today" details the strong links between Wales and the Patagonia region of Argentina.

Really Welsh are growers and suppliers of good, honest produce. Their site has information, recipes and a fun quiz to see how really Welsh you are!

Photo courtesy of TheLizardQueen under the Creative Commons Licence.

The people of Wales were, in the main, a poor race. The rugged landscape was difficult to farm and only certain areas, such as Pembroke and the border lands were rich and fertile. Most people experienced hard times and Christmas was celebrated more with customs than feasting. However, the Christmas cake was a big part of the celebrations... a rich fruit cake topped with candied peel and nuts - very similar to the familiar Dundee cake.

Graig Farm sells an organic traditional Welsh Christmas cake.

Walkers Luxury Christmas Cake with Brandy 1000g

Browse moreChristmas Cakes

Publisher's Description

"This is a classic guide to a little-known cuisine, with over 65 traditional recipes featuring the best of Welsh cooking. Try the authentic local versions of every day favourites like Welsh Rarebit and Fish Pie, and explore the more unusual dishes of the region such as Cawl Mamgu (lamb and leek stew) and Bara Brith (sweetened pancakes). Make the most of fresh, nutritious ingredients - fish and shellfish, well-reared meat, fresh garden vegetables and rich dairy produce - in healthy, tasty dishes."

Welsh Heritage Food and Cooking

Real Beer Box
Taste of Wales Box

This box gives you some of the very best ales to be produced in Wales. This box will be frequently changing so watch this space... Currently it features: Otley Brewing Company - 01 x2 Breconshire Brewery - Cribyn x2 Great Orme Brewery - Merlyn x2 Tudor Brewery - Skirrid x2 Penlon - Stock Ram x2 Vale of Glamorgan Brewery - Bitter than Ever x2

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70cl

The original Penderyn in this bottle has been aged in ex-bourbon barrels and finished in ex-Madeira wine casks to bring out its full golden character. At a generous 46% ABV, it has a classic freshness with aromas of cream, toffee, rich fruit and raisins. The palate is crisp and finely rounded, with the sweetness to balance an appetising dryness. Notes of tropical fruit, raisins and vanilla persist in the finish.

Merlyn Whisky Cream Liqueur 5cl Miniature (Welsh) - 24 Pack