| Welsh Recipes
Posted: 15-Jul-2003, 06:52 AM
Group: Celtic Nation
This is a welsh soup. My friend makes it with lamb, but she told me that different areas of Wales would use beef instead.
It is a little like a Highland Broth that my granny used to make!
2 lb neck of lamb (not too fatty)
medium sized swede, diced
4 medium carrots cut into thickish rings (1 inch)
1 lb potatoes, chopped into quarters
4 large leeks cut into thickish rings (1.5 inch). Reserve some of the darker green portion of leaves (but not the very tips which can be bitter)
Handful of parsley
2 bay leaves
freshly ground salt and pepper
Cornflour (no more than 0.5 tbsp should be required) Optional
Put the lamb in a large saucepan in enough water to cover the meat. Bring to the boil and then turn down to a simmer. Skim any fats off the surface as they 'rise'.
Add the swede, leeks and carrots to the water with salt and pepper and then simmer the contents for between 2 and 2.5 hours. Add the potatoes. Check after about 25 minutes and then add the parsley and the green (but still edible) bits of leek, which should be shredded finely. If the broth is a little thin, then you could thicken it with some of the cornflour starch. Cook for approximately 10 more minutes. The, serve with thick, wholemeal bread.
Traditionally in the area of Wales that my friend, Hefina, is from - the broth is served as the first course with the meat and the cooked veg as the main course.
Posted: 31-Jan-2005, 11:12 AM
Queen of the Stars
Realm: Middle o' North Carolina
Not sure if this originated in Wales, but it's always a great one!
Shepherd's Pie #27594
Meat and potatoes in a pan. Is there any better way to please a man?
2 lbs potatoes, peeled,diced
3 tablespoons butter
3 tablespoons milk (approximate)
salt (to taste)
fresh ground pepper (to taste)
2 medium onions, chopped
2 lbs lean ground beef
2 large carrots, thinly sliced
1 cup fresh mushrooms, thinly sliced
1 teaspoon Worcestershire sauce
1 (14.5 ounces) can beef broth
1 tablespoon cornstarch
1/8 teaspoon nutmeg
1 hour 25 minutes 15 mins prep
Preheat oven to 400 degrees F.
Cook potatoes in boiling salted water until tender, about 20 minutes.
Drain potatoes and mash
add 2 tbsp. of the butter and enough milk to have a firm but not runny consistency.
Season potatoes with salt and pepper to taste.
Heat 1 tbsp. butter in saute pan; add onion, and saute for 5 minutes.
Add ground beef, and cook until beef is lightly browned; drain off any excess fat.
Add carrots and mushrooms to beef and cook until tender, about 10 minutes, adding 1-2 tbsp. water to keep beef from drying out, as needed.
Add Worcestershire sauce.
Stir together and add beef broth and cornstarch; bring all to a boil, stirring constantly.
Remove from heat.
Place meat mixture into ovenproof casserole dish; cover with mashed potatoes.
Sprinkle with paprika if you like.
Bake at 400 degrees for 25-30 minutes, or until potatoes are light golden.
"Alas for those who never sing and die with all their music left in them" - Oliver Wendell Holmes
Posted: 31-Jan-2005, 12:02 PM
Reader of souls, vision seeker, TROLL
Group: Super Moderator
Realm: The frontier of Penn's Woods
Recipe Name: WELSH RABBIT (Rarebit)
Category: 18TH CENTURY
SOURCE BULL COOK & AUTHENTIC HISTORICAL RECIPES
3 Tblsp butter
1 Cup beer or ale
1 Pound Strong Cheddar chesse, shreaded fine
1/2 Tsp. paprika
1/2 Tsp. dry mustard (prepared mustard works well also)
salt and pepper to taste
In a double boiler melt the butter. Add the beer or ale and mix well with the butter. When the beer is warm, stir in the cheese. Stir constantly with a fork until the cheese is melted. Add the paprika and mustard, mix in well. Salt and pepper to taste.
Remove from heat and serve on squares of buttered toast.
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