These foods are mentioned in Vickie's book, All That Was Promised and are authentic traditional Welsh recipes.
Enjoy!
Whipod (Welsh Rice Pudding)
4 cups half and half (heavy cream)
6 egg yolks
2 egg whites
1/2 cup white sugar
1/4 cup raw sugar (turbinado)
1/2 heaping cup rice (arborio or other short grain rice)
1/2 teaspoon sea salt
1 heaping teaspoon cinnamon
1 cup water
1 cup currants (raisins may be substituted if necessary) 1.In a heavy bottomed saucepan combine the 1/2 and 1/2, water, rice and cinnamon. Bring to a low boil over medium-low heat, and then cover the pan and reduce to a simmer for 20 minutes, stirring often. Transfer the ingredients to a large bowl, and allow to cool for 30 minutes. 2. Preheat the oven to 350 degrees.
3. In a large mixing bowl whisk the egg yolks and egg whites together, then beat in the sugar until creamy. When the rice and cream mixture has cooled, slowly whisk in the egg/sugar mixture into the rice. (Make sure that the rice mixture isn't too hot, to prevent the eggs from scrambling)Finally stir in the currants.
4. Pour this creamy/rice/currant mixture into a heat-proof bowl or pot and put into the oven to bake 20 minutes at 350 degrees. After the first twenty minutes, remove from the oven and stir the mixture fully to make sure the rice and currants are not sticking to the base of the bowl. And again, after 20 additional minutes, remove the pudding from the oven and stir everything, add a little more milk if the mixture is getting a little too dry. Return to the oven and bake for an additional 20 minutes to develop a golden crust on top. (The pudding will bake for a total of 60 minutes.)
5. Serve warm or cold. Refrigerate leftovers if there are any.
____________________________________________________________________ 1/4 cup butter 1/2 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons dry mustard 2 teaspoons Worcestershire sauce 1 1/2 teaspoons got pepper sauce (Tabasco type- optional) 1 teaspoon paprika 1 1/2 cups whole milk 12 ounces sharp cheddar cheese (approximately 3 cups) 1. Melt the butter in a saucepan over low heat: blend in the flour, salt, pepper, mustard, Worcestershire sauce, Tabasco sauce, paprika to the melted butter. Continue cooking and stirring until the mixture is smooth and bubbly, about 4 minutes. ______________________________________________________________
1 1/4 cups Butter 1 1/4 cups water 1 14 Ounce can sweetened condensed milk, NOT EVAPORATED!!!! 1 cup golden raisins 1 cup black currants 6 dried apricots, chopped 1 cup dates, chopped 1 1/4 cups all-purpose flour 1 1/4 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/2 teaspoon salt 1/2 cup turbanado sugar (similar to traditional treacle) brown sugar may be substituted 1. In a saucepan, heat together the first 7 ingredients and allow mixture to simmer for a minute or 2, or until blended and raisins are plumped. Crempog, Traditional Welsh Pancakes
2 tablespoons butter, softened 2 cups warm buttermilk 2 1/4 cups all purpose flour 1/2 cup sugar 1 teaspoon bicarbonate of soda (baking soda) 1/2 teaspoon salt 1 tablespoon vinegar 2 eggs, well beaten 1. Stir the butter into the warmed buttermilk until melted. Gradually pour in the milk and butter into the flour and beat well. Leave the mixture stand (for a few hours if possible) for at least 30 minutes. ______________________________________________________________ Cawl (Traditional Welsh Soup) Serves 6 4 Tablespoons bacon fat
2 pounds Chuck roast (pot roast) cut into 1" pieces 1. Begin with a large soup pot. Place the bacon fat and vegetables (except for the cauliflower and lettuce, they go in later) into the pot and brown lightly. Remove the vegetables to a bowl, and put the beef into the pot and brown lightly.
Welsh Rarebit
1/4 cup butter
2. Remove from heat and gradually stir in the milk .
3. Return the pan to the heat and stir continually until the mixture comes to a boil. SLOWLY pour in the cheese in small amounts, continually stirring until completely incorporated. Remove from heat.
4. Place the sauce on toasted english muffins, or other toast that you prefer and serve. Once prepared you may place beneath a broiler until a golden bubbly surface appears.)
Bara Brith (Welsh Currant Bread)
1 cup walnuuts, chopped
5 tablespoons candied orange peel, slivered
1 teaspoon vanilla extract
1 egg
2 tablespoons apricot jam
2. Allow to cool for 45 minutes.
3. Mix together the next 12 ingredients, mixing all together well. Preheat the oven to 325 degrees F.
4. In a small bowl, beat the egg, apricot jam and vanilla until incorporated.
5. When the fruit blend in the sauce pan has cooled enough so that it won't cook the egg when combined, add the egg mixture to the cooled fruit mixture. Combine well.
6. Make a well in the dry ingredients, and add in the wet ingredients. Do not overmix!
7. Scrape batter into a greased 10-inch springform pan and bake at 325 degrees F. for about 1 hour and 20 minutes, or until a cake tester, inserted into the center comes out clean. Be sure to loosely tent the pan with foil to prevent the top from over browning.
8. Allow to cool in pan, and then cover tightly with plastic wrap and store in the refrigerator.
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2. Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter (it will be rather thick and elastic looking).
3.Heavily grease a griddle or hot-stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over moderate heat until golden brown on both sides. Then keep warm. Continue until all the batter is used up.
4.Spread butter on each pancake and serve while warm. Can also be served with your favorite pancake topping.
3 pints vegetable stock (4-5 14 oz. vegetable stock from cans)
1 pound peas, shelled or frozen
1 pound green beans, shelled or frozen
1/2 pound cauliflower (or small bag frozen)
1 medium leek, diced, rinse well before cutting
1 large carrot, cubed
1 medium onion, diced
1 medium turnip, peel and dice
1 medium parsnip, peel and dice
4 cloves garlic, minced
10 peppercorns
3 lettuce leaves, sliced thin
salt and pepper to taste
2. Add the vegetables back into the pot, and put in the vegetable stock and season with salt and pepper.
3. Cover and simmer for 2-3 hours.
4. Add the cauliflower and lettuce and simmer again for 20 minutes.
5. Check the salt and pepper and adjust if necessary.
6. Serve piping hot with crusty bread.