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Catriona 
Posted: 08-Jul-2003, 05:47 AM
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Like the Scots, the Welsh are great bakers - I thought I'd get this thread rolling with a recipe that a Welsh friend gave me - it's her family recipe, so I imagine there will be variations of the basic recipe.


BARA BRITH

(which means (I think!) 'speckled bread'.

1 lb white self-raising flour
8 oz soft brown sugar
1 lb of mixed fruit (currants/raisins/sultanas.... some mixed peel if you like it)
2 tsp mixed spice
1 large egg (lightly beaten)
Half pint freshly made, WARM, strong tea - this adds colour (don't add milk!) (wait till it cools to only 'warm' - or it will 'cook' the fruit)

Soak the fruit and sugar in the warm tea in a large mixing bowl and leave overnight.

Next day, set oven to Gas mark 3, 170 degrees F

Add rest of the ingredients and beat well. Put mixture into a well greased large loaf tin. Bake for approx 1.5 hours or until a skewer comes out 'clean'.

Turn out and leave on a rack to cool. Hefina (my Welsh friend) said that traditionally it is eaten just as it is - but I like it with butter - preferably Cornish or Normandy and spread generously. laugh.gif
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barddas 
Posted: 10-Jul-2003, 10:57 AM
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Alright, I'll admit this is more than likely a silly question. But, here goes....

In the ingredients it says "spice" . Is that spice of ones liking or something else?????

>>>>2 tsp mixed spice<<<<<<

I just had to ask....

Thanks


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Catriona 
Posted: 10-Jul-2003, 05:44 PM
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Jason
'Mixed Spice' is a mixture that we buy in the UK...... It has ginger, nutmeg and I think mace in it..... I'll have a look at the container in my store cupboard in the morning and report back.

We use it in things like Christmas puddings, Clootie Dumplings etc.
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Aon_Daonna 
Posted: 10-Jul-2003, 07:16 PM
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mjam.. clootie dumplin's =) ah well that belongs into the scottish recipe part...

I'm still looking for that welsh pastry recipe I once bought at Sainsbury's.. never found it since =/


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Catriona 
Posted: 11-Jul-2003, 03:01 AM
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J
Mixed spice is a mix of ginger/nutmeg/cloves - but I don't know in what proportion... I am sure that if you looked on the spice racks at your local supermarket you might find it.

AD
Just for you, I've added my Granny's clootie dumpling recipe to the Scottish recipe section biggrin.gif
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barddas 
Posted: 11-Jul-2003, 09:29 AM
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Thank you for clearing that up for me... I was feeling a little silly asking.
What is spice.. LOL!!! Makes sence now... Thanks again biggrin.gif
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RavenWing 
Posted: 11-Jul-2003, 09:36 AM
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I think you could probably use pumpkin pie spice


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barddas 
Posted: 11-Jul-2003, 10:26 AM
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That would work...
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Aon_Daonna 
Posted: 11-Jul-2003, 05:15 PM
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Thank you Cat!!! I wrote it down and this already sounds better than the recipe I have..
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Catriona 
Posted: 15-Jul-2003, 07:52 AM
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CAWL

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.
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susieq76 
Posted: 31-Jan-2005, 12:12 PM
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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
paprika (optional)

8 servings
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.
Add nutmeg.
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.
Serve.


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susieq76 
Posted: 31-Jan-2005, 12:23 PM
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Plas Glansevin Lamb

4 1/2 lbs leg of lamb
salt
pepper
1 teaspoon ginger
1 tablespoon honey
2 tablespoons rosemary
1 bottle dry cider

4-6 servings
1 hour 40 minutes 10 mins prep

Preheat the oven to Gas 3/160C/325F degrees.
Rub the lamb all over with the salt, pepper and the ginger.
Spread the honey over it, and put into a deep pan.
Scatter rosemary evenly over it.
Pour in enough cider to come about 2 inch up the pan.
Put in the oven for 1 1/2 hours basting occasionally.
Test it and give it another 30 mins if not tender.
Although the lamb will be pinkish by this method it won't be rare.
Transfer to a hot dish and let it rest for 15 minutes before carving.
Strain the juice into a shallow pan and reduce by boiling to make a dark well flavoured sauce.
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Shadows 
Posted: 31-Jan-2005, 01:02 PM
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Recipe Name: WELSH RABBIT (Rarebit)
Category: 18TH CENTURY
Serves: 8

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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Siarls 
Posted: 24-Apr-2005, 12:48 PM
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Welsh cakes:
http://www.bbc.co.uk/wales/ilovewales/sect...elshcakes.shtml
or
http://www.bbc.co.uk/food/recipes/database...kes_67264.shtml

My Italian friend tasted one and declared, "Wales deserves to have independence simply because of Welsh cakes!"


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