Eog wedi ei bobi (Baked Salmon) Ingredients: 4lb. Salmon 4oz butter
Cooking Instructions: Prepare the salmon by cleaning then rubbing inside and out with mixed seasoning Put the salmon in a greased ovenproof dish
pinch of rosemary
Cover with dots of butter and roast in moderate oven for 20 minutes per pound.
nutmeg salt and pepper a few cloves 1 teaspoon vinegar 1 teaspoon lemon juice
Baste frequently Serve with wedges of lemon
Pastai Gocos (Cockle Pie) Ingredients: 1 quart cockles 1 cup water 1 bunch Spring onions
Cooking Instructions: Leave cockles in slightly salted water sprinkled with oatmeal overnight Drain and scrub thoroughly Place in a saucepan of salted water for 3 minutes until the shells open When cool remove cockles from their shells Line the sides of a pie dish with shortcrust pastry Cover the bottom of the dish with cockles
4 slices bacon
Chop up the onions and sprinkle over the cockles
1/2 cup of milk
Add a layer of finely chopped bacon
pinch of pepper
Repeat, ending with a layer of cockles
short-crust pastry
Pour in the liquid in which the cockles were boiled Add pepper to taste Use strips of pastry to criss-cross the top and brush with milk Cook for 20-25 minutes in oven at gas mark 7, 425F
Cawl (Welsh Broth) Cooking Instructions:
Separate as much fat as possible fro cutlets.
Ingredients: 2lb. Lamb cutlets 1/2 lb. Onions 3 leeks 1/2 lb. Carrots 1/2 lb. Swede 2 lb. Potatoes salt and pepper
Boil the meat gently in water for one quarter hours. Skim off fat. Peel and cut up vegetables and add lamb. Add salt and pepper to taste.
Cover and simmer until vegetables a tender.
Serve accompanied with fresh, crusty bread
Cawl Cennin (Leek broth) Ingredients: a piece of salt bacon 450g (1lb) carrots, finely diced
Cooking Instructions: Put the bacon, carrots and potatoes into sufficient boiling water to cover them.
450g (1lb) potatoes, finely diced
Boil for one and a half hours, topping up with water as it boils down.
2 large leeks, sliced
Take out the bacon and add the leeks together with some finely shredded cabbage.
white cabbage, finely shredded
When the two vegetables are cooked, add the chopped parsley and serve.
15 ml (tbsp) chopped parsley 30 ml (2tbsp) oatmeal (optional)
Thicken the cawl by adding the oatmeal mixed into a paste with cold water.
Cawl Afu (Liver Broth)
Ingredients: 450g (1lb) pig's liver 450g (1lb) potatoes 450g (1lb) onions, sliced salt and pepper Cooking Instructions: Prepare the liver by cutting into small pieces Slice the onions, add to liver and simmer in 1.75 litters (3 pints) water for one and a half to two hours Peel and slice the potatoes before adding to the broth and simmer for a further 30 minutes Season with salt and pepper to taste. Strain and serve piping hot.
Lobscows (Welsh Lobscouse) Ingredients: the quantity of meat and vegetables is set by the amount of the family. a piece of salt beef onions carrots swedes potatoes salt and pepper to taste Cooking Instructions: Boil the meat for 5 to 10 minutes. Finely chop the carrots, swede and onions before adding to the meat. Simmer gently until the meat is almost tender. Add the potatoes and continue to simmer for 20 minutes. The amount of vegetables included will determine the thickness of the lobscouse.
Oen Cymreig Melog (Honeyed Welsh Lamb) Ingredients: 3-4 lb. spring lamb (leg or shoulder) 2 tablespoons rosemary
Cooking Instructions: Prepare the salmon by cleaning then rubbing inside and out with mixed seasoning Put the salmon in a greased ovenproof dish
1 teaspoon ginger
Cover with dots of butter and roast in moderate oven for 20 minutes per pound.
8 oz honey
Baste frequently
salt and pepper 1/2 pint cider
Serve with wedges of lemon