A S H O W C A S E O F W E L S H F O O D & D R I N K COOKING WITH CYMRU A supplement to In association with
Deep Underground in Wales... www. www.dragonwales.co.uk /DragonCymru @DragonDairy @Dragon_Wales ...DRAGON WELSH SLATE CAVERN CHEDDAR HAS BEEN MATURING IN PARTNERSHIP WITH LLANFAIR SLATE CAVERNS, ADDING A REAL DEPTH OF FLAVOUR TO OUR WELSH CHEESE. Made to a bespoke recipe at our creamery on the Llyn Peninsula, it is then transported to Llanfair Slate Caverns near Harlech and left to age deep underground. This traditional ageing process takes place in the original mining caverns, which have been converted into cheese caves. The process adds unique characteristics to the taste and texture of our award-winninng cheddar. Made using only Welsh milk from our farmer cooperative members, our Welsh Cavern Cheddar has true provenance and its story is steeped in Welsh history.
The Welsh Government has partnered with Fine Food Digest as part of its commitment to supporting the development of food & drink businesses, both within the UK and in export markets. From micro and artisan producers through to SMEs and larger multinationals, this sector in Wales is thriving and the Government aims to continue aiding its sustainable growth while keeping pace with the needs of our changing society. We want to see the sector not only grow, but evolve. We work closely with producers and academic institutions to ensure that businesses produce sustainably and are well-equipped to deal with environmental responsibilities, the digital world and the fluid lives of its employees and customers.
Message from Food & Drink Wales
Welcome If you didn’t know that Wales offers a veritable storecupboard of ingredients, prepare to be amazed. There are exemplary staples like sea salt, cheese and honey. Then there are centrepiece items like PGI Welsh Lamb and PGI Welsh Beef. And don’t forget those coastal delicacies, like Conwy Mussels (PDO) and Welsh Laverbread (PDO). What’s more, any meal from Wales can be washed down with some of its internationally recognised wines & spirits, craft beer or perhaps something from its thriving cider scene. Beyond excelling at the traditional, the country’s producers are also very innovative. All bases and categories seem to be covered, whether it’s charcuterie, chocolate or kombucha. We’ve developed the recipes in this publication to showcase the breadth, variety and versatility of Welsh food & drink to buyers in the foodservice and retail trades. I hope anyone reading this magazine will enjoy raiding the larder as much as we have.
Michael Lane Editor, Fine Food Digest
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 3
EDITORIAL editorial@gff.co.uk Editor: Michael Lane Art director: Mark Windsor Recipe development & food styling: Jules Mercer Photography: Sean Calitz ADVERTISING advertise@gff.co.uk Sales director: Sally Coley Sales manager: Ruth Debnam Sales executive: Becky Haskett Published by The Guild of Fine Food Ltd GENERAL ENQUIRIES info@gff.co.uk Tel: 01747 825200 gff.co.uk Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Rd, Gillingham, SP8 5FB UK Fine Food Digest is published 11 times a year and is available on subscription for £50pa inclusive of post and packing. Printed by: Blackmore, UK © The Guild of Fine Food Ltd 2022. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, photographs or illustrations.
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST4 NEW Welsh Clotted Cream and Raspberry Compote in sustainable glass jars with longer shelf life. UK wide delivery available. E-mail: sales@daffodilfoods.co.uk Tel: 07531 988 681 DPDCO M PLIANT DPDCO M PLIANT RF E E SAM P LES A V •ELBALIA01978 661 247 | www.icertech.co.uk | sales@icertech.co.uk Eco-Box Between 0-8°C for up to 48 hours 100% kerbside recyclable Icer-Pack 100% recyclable Produced using 30% recycled material Prices from £0.15 Foil-Box Between 0-8°C for up to 48 hours Re-usable and recyclable Whatever your requirements, Icertech is a one stop shop for the total temperature controlled solution – from packaging to delivery. Proudly based in North Wales
INGREDIENTS For the salad: 50g pistachios 600g mixed tomatoes, preferably heritage 2 peaches, sliced 200g Traditional Welsh Caerphilly (PGI) 100g Carmarthen Ham (PGI), finely sliced For the dressing: 2 tbsp chopped parsley 1 tsp sumac 1 tbsp pomegranate molasses 3 tbsp olive oil
METHOD:
• Heat a frying pan over a medium heat and toast the pistachios for a few minutes until fragrant. Remove and roughly chop.
This might be a very simple salad to put together but it’s bursting with summery flavour and a variety of textures. It also proves that Wales can provide deli items to rival those from Continental Europe.
You’ll find plenty of cheese called Caerphilly that is made beyond the country’s borders but Traditional Welsh Caerphilly (PGI) can only be made in Wales with Welsh cows’ milk, under the terms of its Protected Geographical Indication – recognised by both the EU and the UK’s protected food name schemes. With its fresh aroma, lemony flavours and close, flaky texture, this cheese is referred to as one of the UK’s traditional Territorials. Despite its subtlety, it is at home on both the cheeseboard and in the kitchen. Artisan producers include Caws Cenarth and Caws Teifi.
AIR-DRIED HAM & CHARCUTERIE
This recipe uses Carmarthen Ham (PGI) – an air-dried ham produced by West Wales butcher Albert Rees – but there is a wealth of Welsh charcuterie. Trealy Farm produces an air-dried Monmouthshire ham, along with a host of other whole muscle cuts and salamis. Other specialists include Cwm Farm, Black Mountain Smokery and Welshhomestead Smokery.
Traditional Welsh Caerphilly (PGI), summer tomato & peach salad with Carmarthen Ham (PGI)
• Sliced the tomatoes and spread over a platter, spread over the sliced peach.
THINK CAERPHILLY
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 5
Cook: 0 minutes Prep: 15 minutes Serves: 4 as a side, 2 as a main
• Mix the dressing ingredients and drizzle this over the tomatoes, followed by the Caerphilly, Carmarthen ham and pistachios.
• Stir in the tomatoes and return the beef to the pan, along with the stock. Cook for 2 hours until the meat is falling off the bone.
• Heat a glug of olive oil in a saucepan. Fry the short ribs for a minute or two on each side, just enough to brown them.
METHOD:
• Set the meat aside and fry the onions in the same pan, for 5-8 minutes until translucent. Add the garlic, star anise, five spice and grated ginger. Cook for 3-4 minutes, until fragrant.
WHAT’S THE BEEF?
This warming dish is made with a flavoursome cut of beef that has become more fashionable in recent years. Not only is this recipe an ideal for a family meal on those colder nights but it is also a showcase for two of Welsh agriculture’s finest exports.
• Remove from the heat and stir in the Welsh honey, fish sauce, soy sauce and coriander and serve with the potatoes.
Welsh Beef was the first food in Wales to achieve Protected Geographical Indication (PGI) status. Historically, the traditional cattle breeds of Wales were predominantly the Welsh Black and Hereford and these breeds remain at the foundation of the Welsh beef industry and its herds today.
All PGI Welsh Beef is reared on lush Welsh farmland with high animal welfare standards and full traceability. Governing bodies are in place to ensure that the integrity and authenticity of the meat is maintained and Hybu Cig Cymru (HCC) is the guardian of PGI Welsh Beef –responsible for the development, promotion, and marketing of Welsh red meat.
EVER TRIED A PEMBROKESHIRE EARLY?
Cook: 2 hours 30 minutes Prep: 20 minutes Serves: 4 INGREDIENTS: 1.3-1.5kg (PGI) Welsh Beef short ribs, 4 ribs in total 2 onions, finely chopped 2 garlic cloves, crushed 1 star anise 1 tsp five spice 2 tbsp grated ginger 2 tins chopped tomatoes 150ml beef stock 50ml Welsh honey 3 tbsp fish sauce 3 tbsp soy sauce 1 bunch coriander, finely chopped Steamed Pembrokeshire Early Potatoes (PGI), to serve
With their earthy aroma and smooth, creamy texture, Pembrokeshire Earlies (PGI) aren’t just any “spuds”. They are grown in Pembrokeshire’s fertile soil, using traditional methods and the natural warming effect of the sea, which allows for an earlier start to the growing season and reduces the likelihood of frost. These small, bright, potatoes are often hand-picked at the beginning of the season in order to protect their delicate skins.
Spiced PGI Welsh Beef Short Ribs with Pembrokeshire Early Potatoes (PGI)
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST6
COOKING WITH WALES 2022 A SUPPLEMENT TO FINE FOOD DIGEST2 Anglesey Sea Salt (PDO) Traditional Welsh Caerphilly (PGI)PGI Welsh Lamb Pembrokeshire Early Potatoes (PGI) Carmar en Ham (PGI) Traditional Welsh Cider (PGI) Cambrian Mountains Lamb (PGI) Conwy Mussels (PDO) PGI Welsh Beef Traditional Welsh Perry (PGI) Welsh Laverbread (PDO) Gower Salt Marsh Lamb (PDO)Welsh Wine (PDO) and Welsh Regional Wine (PGI) West Wales Coracle Caught Sewin (PGI) e Vale of Clwyd Denbigh Plum (PDO)Traditionally Reared Pedigree Welsh Pork (TSG) For info on Genuinely Iconic Welsh GI produce please visit: www.businesswales.gov.wales/foodanddrink#GenuinelyIconic Add a sense of place to what you can taste. Our Genuinely Iconic Welsh Food & Drink is uniquely linked to the fabric and history of Wales. iconicGenuinely
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST8 01269 846080 | www.chfoods.co.uk Wales’ leading independent food wholesaler Prifgyfanwerthwrbwyd annibynnol Cymru Luxury Welsh Dairy Ice Cream Mario’s is a multi award-winning luxury dairy ice cream. Mario believes supporting local where possible, and sources his milk from local farms in Carmarthenshire, which also has the added benefit of reducing food miles. Mario’s has won two 3 star Great Taste awards in the last 12 months, and a gold award on more than one occasion for the best dairy vanilla ice cream in the UK Mario Dallavalle, mario@mariosicecream.com www.mariosicecream.com Sicilian Pistachio Lime and Ginger Redsorbet Cherry Sorbet Multi Great Taste award winners Luxury Welsh Ice Cream
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 9
• Drain and toss the pasta through the mussel sauce as soon as the pasta is ready.
METHOD:
This dish will transport you straight back to that seaside holiday. Made from the seaweed that hugs the coast, Welsh Laverbread (PDO) is a traditional delicacy and it enhances the mineral flavours of the mussels without dominating the dish. Shelllike Conchiglioni boost the coastal theme but you can use any shape of pasta.
Thanks to its iron content, Welsh Laverbread (PDO) has long been consumed for its nutritious properties as well as its flavour.
• Serve the bowls of pasta with extra laverbread, wedges of lemon.
Cook: 20 minutes Prep: 20 minutes Serves: 4 INGREDIENTS: 30g Welsh butter 1 small onion, peeled and finely chopped 1 clove garlic, crushed 100ml white wine or dry Welsh cider 100ml double cream 3 tbsp Laverbread 600g Conwy Mussels 400g fresh pasta, or 300g dried, any shape of your choice Grated Parmesan, to serve Lemon wedges, to serve
• Add the wine or cider and allow to come to a simmer to burn off some of the alcohol then cook for 3 minutes.
Once described by legendary actor Richard Burton as “Welshman’s caviar”, laverbread is made by cooking a variety of seaweed called laver. This uniquely textured, salty plant is plucked by hand on the Welsh coast and then cooked for several hours before being minced, puréed or roughly chopped (depending on how the producer wants the final texture).
• Stir in the cream and the laverbread, then add the mussels and cover. Cook for 5-7 minutes until all the mussels have opened, discarding any mussels that have stayed closed.
SEAWEED DELICACY
• While the mussels are cooking, cook the pasta according to packet instructions, until al dente.
• In a large saucepan, melt the butter and add the onion and garlic. Cook for 5 minutes until the onion has softened.
GIVE IT SOME MUSSELS
Conwy Mussels (PDO) & Welsh Laverbread (PDO) with pasta
• Bring a large pot of water to the boil, seasoned with a handful of salt – preferably Halen Môn (PDO).
A Protected Designation of Origin (PDO) product, Conwy Mussels are harvested by hand-raking the natural mussel beds of the Conwy estuary in North Wales. Today, just four families operate in the area, using this gentle, traditional working method, which allows the mussel beds to recover and replenish.
As a result of this sustainable method, the depth of the beds, and the salty-sweet water in the estuary, these mussels are succulent, fleshy and have a rich salty taste that is truly unique.
Daffodil Foods has launched two products that could be used to create or enhance a variety of desserts – both at home and in cafés. Its new Welsh Clotted Cream and Raspberry Compote, both sold in glass jars, are ideal partners for one another and also pair very well with Welsh Cakes and Bara Brith. Available to the trade in cases of 8x110g, RRP £2-£2.50), these products have the added benefit of 6 month’s chilled shelf life. daffodilfoods.co.uk
Cilgwenyn Bee Farm produces raw honey from the natural landscapes of Wales, with each variety showcasing a different microclimate. Four of its five honeys have won Great Taste awards. It has produced wildflower honey in Carmarthenshire since 2004, and it also has wildflower honeys from Gower, Brecon Beacons and Ceredigion, as well as a recently launched heather honey from the Cambrian mountains. RRP £7.50 for a 270g jar. bees.wales
Stock up from the Welsh larder…
Based on the popular and moreish American ‘everything’ bagel seasoning, Popeth is a new blend from Halen Môn. This seasoning is a vibrant mix of sesame, poppy seeds, garlic, onion, red chillies and, of course, the company’s famous Pure Anglesey Sea Salt. Billed as “gently warming but not hot”, the seasoning should be toasted in a dry pan before being added to avocado toast, stir-fries, eggs or hummus. Or just add it straight from the jar onto bread or bagels. Trade price of £4.80 per jar. halenmon.com
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST10
A carbon neutral producer, Wickedly Welsh uses the finest produce in its chocolate, including sea salt, honey, whisky to name but a few. All of its bars and products are handmade in Pembrokeshire using natural ingredients and all packaging is recyclable or compostable. In addition to its shelf-ready range, the chocolatier offers bespoke services to chefs, retailers and corporate clients. wickedlywelsh.co.uk
Pembrokeshire Lamb is sustainable grass-fed lamb, hogget and mutton from a family farm in Pembrokeshire. This high-welfare meat is only ever selected when it is at its optimum, not when a supermarket decides. And it is hung for longer than the market standard, allowing the flavours to develop and the muscle fibres to relax. The farm’s Hogget Shoulder won the Great Taste Golden Fork for Wales last year, while a host of other cuts have also picked up awards. pembrokeshirelamb.co.uk
Founded in North Wales in 2001, Snowdonia Cheese Company produces a range of waxed cheeses and chutneys. Best known for its signature Black Bomber extra mature cheddar, the producer launched its first vintage caveaged cheddar, Rock Star, in 150g truckles and a 1.5kg wheel last year. Red Storm (vintage Red Leicester), Pickle Power (mature cheddar with pickled onion) and the smoked Beechwood are among the cheeses available, while the chutney range includes Spiced Tomato & Vodka and Balsamic Caramelised Onion. snowdoniacheese.co.uk
Alongside its range of spirits, Ceredigion-based distillery In The Welsh Wind also produces a low-acidity malt vinegar that is perfect for culinary and cocktail use. Welsh Cask Vinegar was created during the first 2020 lockdown to prevent 3,500 litres of beer going to waste. The beer was placed in Welsh whisky casks with a natural vinegar mother. It rendered a finished product that offers flavours of citrus peel, oatcakes and a gentle acidity. Available in 500ml bottles (RRP £14.95, trade price £10.46). inthewelshwind.co.uk
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 11 www.barryislandspirits.co Findoutmore aboutouraward-winning gin andrangeofpremiumWelshspirits Discover the NewSpirits thatare MakingWaves LEGENDARY | WELSH | HONEY Award winning honey, delicious jams, sauces, chutneys and honey by-products Pen y Bryn Apiary are a global leader in the production of high-quality Honey, Wax and other Apiary products and services The Pen y Bryn team are on hand to answer any questions you may have or to take your order. Follow us: /penybrynapiary /PENYBRYN_APIARY Or contact: 07890512820 | carystractors@mac.com www.penybrynhoney.com Directly from Italy, Stocked & Distributed in the United Kingdom Importing Highest Quality Italian Products Call today 01635 744600 or visit our website www.tenutamarmorelle.com Bringing Welsh Retailers the Highest Quality in Italian Foods and Ceramics
Is there a more iconic product from this country? Welsh sheep farming forms a fundamental part in the history, heritage, and culture of Wales.AllPGI Welsh lamb is reared on Welsh farmland with high animal welfare standards and full traceability, with governing bodies in place to ensure that quality and procedures are maintained.
ENJOY IT WITH WELSH WINE
• Remove and allow to rest for 20 minutes before serving. Turn the oven to grill 220°C.
• For the slaw, spread the leeks and savoy cabbage on a baking tray. Drizzle with a little olive oil and place in the oven for 10-15 minutes until just charred. Remove and allow to cool. Toss in a bowl with the remaining slaw ingredients and set aside until serving.
Yes, you are reading that correctly. There are vineyards dotted all over the country, their numbers are increasing, and Welsh Wine is registered as a both a PDO and PGI. There are over 20 different grape varieties grown in Wales, producing red, white and rosé wine, which can either be still or sparkling. The characteristics of the Welsh landscape produce wine with a crisp acidity, ideal for lamb dishes. Each year, Welsh wine goes through a rigorous process in order to achieve the internationally known PDO or PGI status. Specific vintages are awarded the GI status following an application process and approval from a tasting panel.
• Preheat the oven to 220°C/200°C fan/gas 7. Remove the lamb from the fridge and allow it to come to room temperature while you prepare the stuffing.
• For the stuffing: in a large pan, fry the chopped onion in olive oil until softened. Add the garlic then cook for another minute. Stir in the spinach and cook for 3-5 minutes, to cook off the water. Remove from the heat and stir in the lemon zest and juice, figs and almonds. Allow the mixture to cool. Unroll the deboned lamb leg, then spread the stuffing over it. Roll up again and tie it.
• Serve the grilled slaw with the sliced lamb, extra figs and rocket.
PGI Welsh Lamb leg stuffed with figs, lemon & herbs, served with chargrilled Welsh Leek slaw
The zesty stuffing for this leg of lamb works in harmony with the rich flavoured meat – and the leek slaw gives it an extra Welsh twist.
INGREDIENTS: For the lamb: 2kg (approx.) deboned leg of lamb 2 onions, peeled and sliced into 2cm rounds
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST12
• Place the onion rounds on a roasting tray and sit the lamb on top. Season well with salt and pepper. Place in the hot oven for 25 minutes, then reduce the temperature to 180°C/160°C fan/gas 6, and add 200ml water to the tin. Cook for a further 1 hour for medium, 1 hour 15 minutes for well done.
PGI WELSH LAMB
For the grilled slaw: 3 Welsh Leeks, washed and trimmed and sliced in half lengthways ½ savoy cabbage, cut into small 1 inch wedges
For the stuffing: 1 onion, peeled and finely chopped, 2 tbsp olive oil 1 clove garlic, peeled and crushed 75g baby leaf spinach 150g dried soft figs, roughly chopped Zest and juice of 1 lemon 30g flaked almonds
Cook: 1 hour 20 minutes, plus resting time Prep: 30 minutes Serves: 8
1 carrot, ribboned 100g creme fraiche 30g coriander, roughly chopped 30g parsley, roughly chopped 50g toasted almonds Rocket leaves, to serve METHOD:
METHOD:
SALT THAT’S WORTH IT Anglesey Sea Salt (PDO), also known as Halen Môn (PDO), was first created in 1997 by Alison and David Lea Wilson. Harvested in the naturally filtered, pure waters of the Menai straight between the island and the North Wales mainland, this salt is renowned by chefs and home cooks for its flat crystalline flakes and clean taste, which has none of the bitterness found in other salts.
• Cover the pastry in cling film and refrigerate for up to 1 hour.
• Allow to set before serving with freshly whipped cream.
Anglesey’s famous salt is such a versatile ingredient that it can even give a lift to sweet dishes.
• Place the chocolate and honey in a large bowl. Heat the cream with a large pinch of salt in a small saucepan until just before boiling point. Pour this over the chocolate and stir well until the chocolate has melted. Set aside.
Cook: 20 minutes Prep: 45 minutes Serves: 8 INGREDIENTS: For the pastry: 250g plain flour 65g icing sugar 160g Welsh butter 1 tbsp cocoa powder 1 egg, or 2 yolks For the filling: 250g marzipan (optional) 350g chocolate – 70% cocoa solids minimum, broken into pieces 1 tbsp Welsh honey 400ml cream, plus freshly whipped to serve (optional) 1 tsp Halen Môn (PDO) / Anglesey Sea Salt (PDO)
Halen Môn (PDO) & dark chocolate tart
• To make the pastry, whizz the flour, icing sugar and butter until it resembles fine sand. Add the cocoa powder and egg and pulse to combine. Add a tablespoon of water if you need a little more liquid.
• Preheat the oven to 180°C/160°C fan/gas 6. Roll the pastry out to 5mm thickness, and line a 25cm loosebottomed tart tin, leaving a little overlapping the sides. Gently prick the pastry all over.
• Bake the pastry blind (covering with greaseproof paper and baking beads) for 10 minutes. Then return it to the oven uncovered for a further 10 minutes. Remove when crispy and allow to cool completely.
• Roll out the marzipan (if using) to line the tart base. Pour the chocolate into the shell and sprinkle over the extra sea salt.
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 13
• Remove and serve immediately – with a crisp cider.
• Remove from the mixture from the heat and stir in the grated cheese, Worcestershire sauce and mustard.
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST14
WELCOME TO CIDER COUNTRY
• Preheat the grill to 220°C.
Wales might not be the first place in the UK that consumers think of when it comes to cider, but it can actually boast international recognition of its liquid gold. To qualify as ‘Traditional Welsh Cider’ – a term with Protected Geographical Indication status from the EU and UK – a product must be made with cider apples that are grown, pressed, fermented and bottled in Wales. And, thanks to the many indigenous and non-native varieties grown in the country, Welsh cider is a product with great variety of taste as well as maximumTraditionalprovenance.WelshPerry (PGI) also has similar status and production criteria.
Cook: 10 minutes Prep: 20 minutes Serves: 4 INGREDIENTS: 50g Welsh butter 20g 200mlflourTraditional Welsh Cider (PGI) 250g Welsh cheddar cheese, grated 1 tsp Worcestershire sauce 2 tsp English mustard 4 thick slices sourdough bread METHOD:
Traditional Welsh Cider (PGI) rarebit
• Toast the bread lightly in the toaster. Spread a quarter of the cheese mixture over each piece of toast and place under the grill, for 6-7 minutes until just bubbling and melted.
When there’s melted cheese and toast involved, what’s not to love? And this take on the iconic Welsh dish adds the complementary notes of cider to the mix. Don’t scrimp on the quality or quantity of cheddar you use here.
• In a saucepan, melt the butter and stir in the flour. Allow the mixture to bubble for a minute or two then stir in the cider and whisk well until thickened.
For centuries, Welsh farmers have been working with what nature has given them: grass, rainwater and a whole lot of pride. The wild weather and rugged terrain do not lend themselves to producing many types of food, but Wales’ green hills and abundant rainfall create the perfect environment for producing delicious and natural lamb. It is with good reason that Wales is rightly famous for its lamb. The perfect combination of centuries of tradition and a unique environment makes it a delicious product brimming with natural goodness. www.eatwelshlamb.com
UNIQUELY WELSH. FREE TO GRAZE…
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST16 GOLDEN FORK FOR WALES WINNERS 2021 Sustainable lamb, hogget & mutton boxes direct from our family farm in Pembrokeshire. www.pembrokeshirelamb.co.uk MUTTON SHOULDER HOGGETT SHOULDER LAMB SHOULDER Brewed with water from the hills of Snowdonia LegendaryAles BrewedinWales www.purplemoose.co.ukwww.halenmon.com
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 17
• Divide the mixture between the cake tins and bake in the preheated oven for 20-22 minutes or until golden brown and cooked through. Remove the cakes when cooked and allow to cool completely on a wire rack. For the icing, whisk the soft butter and icing sugar together. Add the honey, cream cheese, vanilla essence and lemon juice, Whisk until smooth.
This impressive layer cake will last a few days, which is good news for café chefs who want to sell it by the slice and home cooks who don’t want to share! Cook: 25 minutes Prep: 30 minutes Serves: 12 INGREDIENTS: For the cake: 150g dates, finely chopped 1 tsp bicarbonate of soda 150ml boiling water 330g Welsh butter, at room temperature 180g soft brown sugar 100g caster sugar 55g Welsh honey 1 tsp vanilla extract 3 large, free-range eggs
• When the cakes are cool, ice each layer with a third of the icing and layer the cakes up to form a tower. Top with the remaining chopped pecan nuts and drizzle with honey to serve.
Much of the honey produced in Wales is unadulterated and unpasteurised, produced from natural nectar. That means it really delivers on flavour and quality. In the drier parts of the UK, the growing season can be up to 300 days a year but the Welsh season is shorter in comparison – because rainfall limits it to just 200. That means it makes less honey than the rest of the country and, as such, is a precious commodity. Buyers and consumers looking for Welsh honey should contact Food & Drink Wales, which actively supports and promotes small producers. businesswales.gov.wales/ foodanddrink
Date, pecan & Welsh honey cake
330g plain flour 2 tsp baking powder 100g pecan nuts, toasted and finely chopped, plus 30g extra to decorate
MÊL THE DIFFERENCE
For the icing: 100g Welsh butter, at room temperature 80g icing sugar, sifted 2 tbsp Welsh honey 340g cream cheese (buy x2 just in case you need more) 1 tsp vanilla essence Juice ½ lemon METHOD: • Preheat the oven to 180°C/160°C fan/gas 6. Grease and line 3 x 20cm cake tins.
• In a small bowl, mix together the dates, bicarb and boiling water. Set aside for the dates to soften. In a mixer, cream the butter and sugars until light and fluffy. Add the vanilla, then the eggs one at a time, and beat in the honey. Fold in the flour, baking powder and pecan nuts. Then finally, stir in the date mixture.
In addition to its readyto-drink range, Blighty Booch Kombucha also makes a product that allows consumers to brew their own at home. Similar to a sourdough starter, the Blighty Baby Organic Kombucha SCOBY starter (trade £4.20) should be added to 750ml of sweet tea for the first brew – and is then ready for infinite use after that. This product has plenty of cross-merchandising potential with tea. blightybooch.com
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST18
The Pembrokeshire Beach Food Company specialises in seasonings and condiments made from sustainably harvested seaweed. Its repertoire includes ketchup, pesto and a variety of dried seasonings. The producer also offers its own take on the traditional and quintessential Laverbread seaweed paste –ideal as an ingredient or served alongside a cooked breakfast. beachfood.co.uk
Part of Dragon’s Handcrafted range of cheeses, Welsh Slate Cavern Aged Cheddar is a popular product with delis and farm shops. Developed in partnership with Llechwedd Slate Caverns, the cheese is matured for at least 11 months before being aged 500 feet underground in converted former mining caverns. The resulting cheese has savoury flinty notes and a firm-but-creamy texture. dragonwales.co.uk
Based in the heart of Mid Wales, Trailhead Fine Foods is the producer behind the artisan Get Jerky brand of beef jerky. Made using responsibly sourced and completely traceable PGI Welsh Beef, the range features eight different varieties – all of which can be enjoyed as an on-the-go healthy snack or with predinner drinks. trailheadfinefoods.co.uk
The Welsh Saucery brand was originally created by producer Pembrokeshire Lamb when it was looking for ways to sample its meat at events. The current range includes the original Tikka Masala sauce, plus Mango Chilli Sweet & Sour and BBQ cooking sauces. There are also spice rubs, chutneys and a roaster of condiments: Tomato Ketchup, Brown Sauce, BBQ, Sweet Chilli & Garlic, and Pineapple Habanero. thewelshsaucery.co.uk
Newport’s Spirit of Wales Distillery says its Dragon’s Breath Spiced Welsh Rum (45% ABV; 5cl, 20cl and 50cl bottles) is ideal for cocktail-making particularly in an Old Fashioned. But it suggests that customers can be even more creative with its range and pair its Steeltown Welsh Dry Gin (43% ABV) with chocolate. spiritofwales.com
Stock up from the Welsh larder…
Good Carma has a host of nut-based cheese alternatives that are just the thing for plant-based and free-from recipes. These include the fourstrong line-up of Flavour Fusion Parmesan substitutes (Oregano, Chilli Garlic and Original), as well as the Spread Sensation range of cashewbased spreads and an almond-based pesto. The Carmarthenshire-based producer has already won Great Taste one-star for its spreadable mature cheddar alternative. goodcarmafoods.com
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 19 heartsease_farm www.radnorhills.co.uk | sales@radnorhills.co.uk Vegan friendly 100% natural ingredients Made with natural spring water mmm@wickedlywelsh.co.uk | www.wickedlywelsh.co.uk | 01437 557122 EXQUISITE CHOCOLATES HANDMADE IN WALES BY US FOR YOU WHAT WE DO: CorporateWhiteEventsLabelIncentivesGiftsRetailDark Chocolate and Sea Salt Raspberry and Champagne Tru e Lime, Coconut & Chilli Puddle
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST20 www.bees.wales Taste the flowers Taste the summer Taste Wales Wildflower Raw Honey From the bees of Wales BEERINDEPENDENT 2019AWARDS BRONZE REGIONALINDEPENDENT BEER AWARDS 2019 BRONZE REGIONAL BOTTLE/CAN WINNER BRITISH PREMIUM BITTER (4.5% TO 6.4%) INDEPENDENT BEER AWARDS 2019 GOLD REGIONAL BOTTLE/CAN WINNER BRITISH BITTER (UP TO 4.4%) BRONZEREGIONAL BOTTLE/CAN WINNERBEERINDEPENDENT 2019 BRONZE REGIONALINDEPENDENT BEER AWARDS 2019 BRONZE REGIONAL BOTTLE/CAN WINNER BRITISH PREMIUM BITTER (4.5% TO 6.4%) INDEPENDENT BEER AWARDS 2019 GOLD REGIONAL BOTTLE/CAN WINNER BRITISH BITTER (UP TO 4.4%) BRONZEREGIONAL BOTTLE/CAN WINNER magicdragonbrewing.com Contact us on: 01978 781 675 Thelma’s Original, The Cheese that founded the business. Fresh tasting and creamy with a lemony after taste. Awarded PGI status and a recent Gold Award Winner in 2019. Available with major wholesalers, please contact us for further information. Email: cheeseorders@cawscenarth.co.uk An award-winning traditional Welsh butter, churned and packed in Carmarthenshire. Available salted, unsalted and spreadable. Mr Jon Lewis – Managing Director | sales@gowerviewfoods.co.uk
Raspberry Gin Fizz Cocktail
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 21
While the 30-plus vineyards across Wales produce all manner of still wines, some 30% of the grape production goes into to making sparkling white and rosé. Grapes include classics like Pinot Noir and Chardonnay, alongside lesser known varieties like Seyval Blanc, Phoenix and Rondo. For more information, visit vineyards.wales
EVEN THE FIZZ IS LOCAL
GET IN THE SPIRIT
Prep: 15 minutes Serves: 6 INGREDIENTS: 100g raspberries 100g caster sugar 50mls water 60ml Welsh Gin 1 bottle of Welsh Sparkling Wine Lemon zest, to decorate METHOD: • In a small saucepan, mix the raspberries with the caster sugar and water. Bring to a gentle simmer and cook for a few minutes to allow the sugar to melt, but try not to overcook the raspberries. Remove from the heat and allow to cool completely • In a coupe glass, pour 10ml of gin per person. Divide the raspberry syrup between the glasses, and top up with chilled sparkling wine.
Like all regions of the UK, the gin scene in Wales is strong, with a growing number of distilleries putting regional spins on the seemingly neverending Gin & Tonic boom. But there are a number of businesses producing rum and whisky – with names like Penderyn, Aber Falls and Dà Mhile all gaining plaudits for their special blends and single malts.
• Sprinkle over a few strands of lemon zest for zing and serve.
This refreshing summer fizz will go down a treat at any garden party! Enjoy it with sunshine.
COOKING WITH CYMRU 2022 A SUPPLEMENT TO FINE FOOD DIGEST22 We put our heart and soul into our products, we really care about each and every order no matter how big or small, when you buy from us you’re buying from a family. If you would like to sell our products in your store – shop – food market – hamper supplies – online catalogue or other, please get in touch. info@thebrandysnapcompany.co.uk | 07543352952 www.thebrandysnapcompany.co.uk In the heart of north Wales Hand rolled, traditionally made snaps, made from a recipe which is over 100 years old. WWW.RADNORPRESERVES.COM SALES@RADNORPRESERVES.COM EXQUISITE HAND-MADE PRESERVES FROM THE HEART OF WALES RP_COOKING_WITH_WALES_AW1.indd 1 30/03/2022 11:37 SMALL BATCH ARTISAN SAUCES MADE WITH CARE, GIVING YOU QUALITY WITHOUT COMPROMISE www.thewelshsaucery.co.uk Five products in our range are Great Taste award winners! Contact us for more information. info@thewelshsaucery.co.uk@thewelshsaucery
While all Welsh lamb is protected and recognised under the PGI, two specific lamb-producing regions have now entered the protected food name arena, in the UK’s post-Brexit Geographical Indication Scheme Reared on the marshland of the Gower peninsula in South Wales, Gower Salt Marsh Lamb (PDO) is mild, sweet and herbaceous in flavour, thanks to the sheep’s diet of plants like samphire and sea lavender. Cambrian Mountains Lamb (PGI) is a seasonal product from traditionally ‘hefted’ flocks native hill breeds that spend winter in the valleys and the summer grazing in the hills –rendering a meat that is sweet and delicate.
For the Tzatziki: 3 regular sized courgettes 250g thick Greek-style yoghurt ¼ cucumber, grated 1 clove garlic, crushed 1 bunch mint, finely chopped Juice of 1 lemon
This is a different way to use a prized and super tender cut of lamb. The loin can be cooked in a frying pan or on the barbecue, so this recipe is perfect for indoor and outdoor cooking.
• Remove the courgettes and allow to cool slightly, then chop into small pieces and place in a bowl. Mix in the yoghurt, cucumber, garlic, mint and lemon juice. Season well and set aside until needed.
• Preheat the oven to 220°C /200°C fan/gas 7. For the flatbreads, mix the flour and baking powder with a pinch of salt. Stir in the yoghurt and bring together to form a dough with your hands, take care not to over knead. Divide the dough into four, roll each one out to a slipper shape and place on a baking sheet. Bake in the hot oven for 6-8 minutes until golden brown or even slightly charred and cooked through. While the bread is cooking, fry the lamb. Heat a non-stick frying pan over a medium-high heat and fry for 10-15 minutes, turning every few minutes to get a crispy edge. Fry the fattier edge for longer to crisp it up.
• Allow the lamb to rest for 10 minutes then slice thinly. Serve the slices on the flatbreads, with spoonfuls of courgette tzatziki and a wedge of lemon.
Slice the courgettes into half FROM HIGH AND LOW
Welsh Lamb loin with courgette tzatziki & homemade flat breads
For the flatbreads: 300g flour 300g Welsh plain yoghurt 2 tsp baking powder Wedges of lemon, to serve METHOD: • Mix the buttermilk, lemon juice and zest with the spices and toss the lamb to coat. Place them in the fridge for at least an hour, preferably overnight to marinate.
INGREDIENTS: 400g Welsh lamb loin 150ml buttermilk Zest and juice of 1 lemon 1 tsp ground cumin 1 tsp ground coriander
Cook: 35 minutes Prep: 30 minutes Serves: 4 lengthways, then each half in half again lengthways. Spread them out on a baking tray and grill for 5-8 minutes each side, until they are well charred. Don’t be afraid by a little burnt courgette here; it really adds flavour.
• Preheat the grill to 220°C.
A SUPPLEMENT TO FINE FOOD DIGEST COOKING WITH CYMRU 2022 23
