Tuck into a St David's Day feast

Tuck into a St David's Day feast

Posted 1st Mar 2016

It's St David's Day and to honour the Welsh tradition we've put together a selection of tasty Welsh recipes

Welsh Rarebit on ToastWelsh rarebit toast

Serves 1

100g mature Cheddar cheese, grated
1 medium egg, beaten
1 teaspoon English mustard
2 teaspoons Worcestershire sauce
2 Haywards silverskin onions, sliced
1 slice granary bread

1. In a bowl, whisk together the cheese, egg, mustard, Worcestershire sauce and onions. Season with pepper.

2. Pre-heat the grill and grill the bread on one side until golden. Turn the bread over and spread the cheese mixture in a layer across the toast. Sprinkle with pepper.

3. Grill for 5-8 minutes, until the cheese mixture has set and turned golden brown.

Tip: Serve with watercress.

Recipe courtesy of www.haywardspickles.co.uk

Welsh Lamb Shoulder with Leeks and StuffingLamb Shoulder

Serves 4

1kg Welsh lamb shoulder joint, boned and rolled
225g lean minced Welsh lamb
100g fresh breadcrumbs
2 tablespoons parsley, roughly chopped
1 lemon, grated rind
3 baby leeks, cut in half lengthways
3 sprigs of rosemary, roughly chopped

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 5.

2. Take the lamb shoulder, remove the strings and flatten out the joint.

3. Next make the stuffing. Mix together the minced lamb, breadcrumbs, parsley and lemon rind. Place the mixture in a sausage shape in the centre of the joint along with the leeks and rosemary. Roll the joint back up and secure with string.

4. Weigh the joint when stuffed and calculate the cooking time. The cooking time should be 25 minutes per 445g plus an extra 25 minutes. Place on a rack in a roasting tin and open roast in the oven for the calculated cooking time.

Tip: Any extra stuffing can be made into balls and cooked around the joint. Add these to the joint 20-30 minutes before the end of cooking.

Recipe courtesy of www.eatwelshlambandwelshbeef.com

Welsh Lamb and Spring Vegetable BrothBroth

Serves 6

1 tablespoon olive oil
225g Welsh lamb neck fillet, cut into small cubes
600ml vegetable stock
12 new potatoes, scrubbed and halved
2 garlic cloves, peeled and squashed
8 baby carrots, scrubbed
50g green beans
50g broad beans
200g flageolet beans, drained and rinsed
3 tablespoons fresh mint, roughly chopped
2 tablespoons green pesto

1. Heat the olive oil in a large pan, add the lamb and brown off. Add the vegetable stock, potatoes, garlic and carrots. Bring to the boil and then simmer for 30-40 minutes.

2. Add all of the beans and 1 tablespoon of the fresh mint. Cook for 10 minutes until tender.

3. Serve in bowls and scatter the pesto and remaining mint on top.

Tip: Serve with large chunks of granary bread.

Recipe courtesy of www.eatwelshlambandwelshbeef.com

Lamb and Rosemary Stuffed LeeksStuffed Leeks

Serves 2


3 large leeks, washed and cut into 5cm long pieces
1 teaspoon vegetable oil
225g lean Welsh lamb mince
1 sprig of fresh rosemary, leaves removed and finely chopped
1 teaspoon dried cumin
1 teaspoon cumin seeds
150ml lamb stock
1 tablespoon tomato purée
200ml chopped tomatoes

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 5. Take each leek piece and, using the end of a wooden spoon, push out the light coloured centre layers of the leek leaving a small area in the centre for stuffing.

2. Reserve the leek centres and finely chop.

3. Place the whole leek pieces upright into a deep gratin dish.

4. Prepare the mince mixture. Heat the oil in a large pan, add the lamb mince and brown. Add the rosemary, cumin and cumin seeds and cook for 1-2 minutes. Add the stock, purée and tomatoes. Bring to the boil.

5. Carefully spoon the mixture into the leek centres, pushing it down using the end of a wooden spoon.

6. Cover with foil and bake in the oven for 30-40 minutes until the leeks are tender.

Tip: Any remaining mince mixture can be spooned around the edge of the dish before cooking.

Recipe courtesy of www.eatwelshlambandwelshbeef.com

Sticky Shallot and Bacon Tart with Welsh Rarebit ToppingRarebit Tart

Serves 4

225g plain flour
100g butter, cubed and chilled
Pinch of curry powder
Pinch of poppy seeds
200g Lancashire cheese
100g Stilton
30ml milk
25g breadcrumbs
3 egg yolks
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
3 tablespoons olive oil
6 rashers streaky bacon, cut into thin strips
10 shallots, chopped finely
1 garlic clove, chopped finely
2 tablespoons honey
2 handfuls fresh spinach, shredded
Salt and pepper

1. For the pastry tarts place 200g of the flour in a bowl and rub in the butter until it resembles breadcrumbs. Add the curry powder and poppy seeds then just enough water for it to come together to form firm dough. Leave to rest in the fridge for 10 minutes.

2. Dust a work surface with some plain flour then roll the pastry out thinly and divide between 4 individual tart cases. Prick with a fork then bake blind for 8 minutes until golden and crisp.

3. For the rarebit topping, place the Lancashire cheese, Stilton and milk into a casserole pan and heat slowly until the cheese melts.

4. Add the remaining flour and breadcrumbs and cook for 1 minute until the cheese thickens and comes away from the edge of the pan.

5. Remove from the heat, cool slightly and then place in a food processor. Add the egg yolks, mustard and Worcestershire sauce and blend until smooth.

6. For the sticky shallot filling, heat the olive oil in a pan and fry the bacon until golden. Add the chopped shallots, garlic and honey and cook on a low heat for 5 minutes. Stir in the shredded spinach and season to taste.

7. When ready to serve, divide the shallot mixture into the 4 tartlet cases, reserving some for garnish. Pour the rarebit over the top of the filling, ensuring that it covers the whole tart. Bake in a hot oven for 5 minutes. Finish off under a hot grill until glazed and golden.

Tip: Serve with some mixed salad leaves and a simple vinaigrette.

Recipe courtesy of www.UKshallot.com


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