Initially there were many sililarities between Welsh cookery and that of
the other Celtic countries.  The bakestone, or griddle, is a kitchen utensil
that was common amoungst them all. Many of the traditional Welsh recipes such
as the soups, breads, pancakes, and fish dishes remain very true to the past.
The evolution of the Welsh lamb, and use of new spices over the years
evolved a truly Welsh "Blas" or taste.  

Many east of Offa's Dyke say the Welsh only know how to cook cheese.... 'taint true!

Here are some recipes you can try.  They are "modernized" to make it easier for you.

But, if you have ever had a hot bowl of cawl over a pint of Welsh ale, while it
pours down rain, and the roaring fire in the pub warms your backside........
you'll understand.

Be sure to purchase the books shown.  They are available from those listed
on the "Shops" section of the second web page. (The one with the funny dragon).

Enjoy.... 

CAWL
THe basic dish of meat, root vegetables, potatoes, and leeks. (Sometimes cabbage)
As any 'national' dish, it has its regional variations.  In North Wales it is called
lobscows, from the English for "sheep broth".

There are special Cawl wooden bowls and spoons that are pretty, if you can get some,
try serving in them.  Usually cheese and bread accompanies the cawl.

In the old days, in hard times, the broth was drunk first, sans other ingrediants.
Then the meat was eaten with some of the potatoes.  That became day one's meal.

The next day, root vegetables would be cooked in the left over broth.  This became 
known as 'Cawl twymo' (Second cawl) (Sometimes 'Cawl ail-dwym, or reheated cawl)
Maybe some more meat was added, few more vegetables and let to simmer until the 
meat cooked.  It was then served in bowls after the meat had been removed and put
on a large wooden platter, from whcih everyone helped themselves.

Some variations are:  Bacon and Brisket, Bacon only, and Lamb and shin (beef).
We also make it with some Bacon and Pork.

Bobby Freeman (see books below) mentions that in 'How Green was my Valley', they 
refer to "Brandy Broth", which is Cawl Mawr. (Lean lamb, ham, and a stuffed chicken)
See the recipe in Bobby's book.

Funny about words..... Webster says that 'faggot' is a bundle of sticks or twigs used 
for fuel.  In modern times it has a slang meaning as well.  But, in Wales it means a
delicious dish to eat.

Faggots came into being to use the left over meats of the pig the farmer slaughtered.
Nowadays, it uses pork belly, liver, and the shawl.  Yet, it can be made with more
familiar cuts. Basically faggots are meatballs, or miniture meat loafs, baked in an
oven.  You can make them just like a meatloaf, with two different meats or cuts if 
you wish.  You pour stock over the 2-3" meatballs until almost covered.  Then, into a
slow (250) oven for about 2 hours, adding boiling water (we add more stock) to keep 
the faggots covered.

Some cover the faggots with foil and in the last 15 minutes turn the oven up to 400 degrees
to brown. (This is how we do it at home)  The faggots are removed and gravy made. Ummmm...

To this day, I can not eat a hard cookie......... but boy, can I eat Welsh Tea Cakes 
(And, what I am sure is their kissin cousins... peanut butter cookies)

We cook WTC all the time for social and family events.  Since they are best hot off the
griddle, we try to make them at the event, or we make them at home and reheat.  
If you every get to Llangollen, at the one end of the bridge a lady makes WTC on a hot
griddle in the window.  You can watch them cook and go inside to buy them hot.
Also in town (other end of bridge)is a bakery on your right where you can see them cooked.

In our recipe, we add cinnamon, with a pinch of nutmeg.  When they come off the griddle
we paint with butter and sprinkle more cinnamon/nutmeg mixture on top.  No Welsh function is
complete without serving Pice ar y maen, or Tea cakes. You can make with raisins, or currants.

Bobby Freeman has one complete book just for 'Welsh County Cakes and Buns', be sure to get it.

Here is our recipe:

8 oz. flour and 1/2 teaspoon baking powder
3 oz of sugar (granulated)
5 oz of butter (not margarine)
3 oz of currents (or raisins)
1 large egg (we sometimes use two small ones) with a little milk (if using 2% milk,
add a bit of cream)
1 Tbs of cinnamon
1/2 Tbs of nutmeg

Mix the dry ingrediants and bind with beaten egg and the milk/cream to a stiffish paste.
On a floured board, roll out the dough to about 1/4 inch thick.  We use a cookie cutter
of about 2 1/2-3" to cut out the cakes.

Now,  we cook them on a tefflon, electric griddle if doing volume.  You can use an electric
fry pan, stove top griddle, etc. The original way was on a cast iron griddle. A Welsh
baking griddle has a handle cast in at one end, and is egg shaped.
Grease the griddle and have it to a moderately hot temperature.(Like you'd do for pancakes)  Cook each cake for about 3-5 minutes or until they are a mottled golden brown.
Do NOT over cook, and do NOT have the griddle too hot.

We take them off, put on a cookie sheet, and brush with melted butter.  Then we sprinkle 
with more cinnamon and nutmeg mixture. (about 4 parts cinnamon to nutmeg).

We eat the first batch as we cook more.... with a hot cup of Welsh tea of course....

More Recipes

Dale Horn
Comments

Copyright © 1999 Dale Horn
This Page was created by WebEdit,Tuesday, February 23, 1999
Most recent revision Tuesday, March 23, 1999