The Recipes Of Wales — Modern And Traditional Foods

When people think of Wales the food is not what they immediately think of. Indeed, much of the traditional cookery of Wales is what might be called 'peasant food'. This is hardly surprising given Wales' history. After all the country has been rich in resources but poor in income for many centuries.

Industry dominated the country, whether predominantly agriculture in the North and heavy industry in the South. But everyone was working for someone else rather than themselves. The pennies had to be eked out and salaries were supplemented with small holdings that grew vegetables, pigs and chickens.


Each and every last drop of use was drawn from the food an frugality was the watchword. Thus the traditional food tends to be plain, simple and hearty. In many households this is what the staple fare is like, even today.

But as the country grew more affluent and developed a middle class some traditional recipes became entrenched but, in general, there was a move away from the traditional fare to something more exotic. Influences were brought home from across the globe and there was a tendency, even at home, to mix and match.

So that traditional ingredients were combined with exotic spices and ingredients to produce something new. A new Welsh cuisine that few people ever get to see.

Here I bring you a traditional Welsh dish followed by an example of modern Welsh Fusion cooking.

Pastai Nos Priodas (Wedding Night Pasty)

Ingredients:
360g prepared Hot Water Pastry

240g cooked lamb, diced

1 large onion, finely chopped

pinch of powdered mustard

salt and white pepper

4 tbsp lamb stock
milk to glaze

4 tsp chopped mixed herbs

Method:
Roll the pastry out on a floured surface then cut in half and use one half to cover a deep pie plate. Mix the lamb, onion, herbs and mustard powder together then season. Use this to fill the pie and sprinkle enough stock over the top to moisten the ingredients. Place a top on the pie, using a little water to seal them together and crimping with a fork. Trim the excess pastry away and cut a hole in the centre of the lid to allow steam to escape.

Brush the top with a little milk then place in an oven pre-heated to 170°C and bake for about 40 minutes, or until the pastry is cooked through and golden. This pie can be served either hot or cold.

Golwyth Bacwn, Bara Lawr a Chocos (Bacon Chop with Laver Bread and Cockles)

Ingredients:
350g fresh cockles

4 thick bacon chops (about 140g each)

200g laver bread

30g butter

1 tsp salt

Method:
Place the cockles in a large bowl of water and swirl them every now and then with your hand to dislodge any sand. Rinse under plenty of cold running water and scrub clean. Meanwhile, warm a pan, add oil and fry the bacon for about 4 minutes per side, until ready.
Whilst the bacon is frying add the laver bread and butter to a small pan and gently toast. Meanwhile, add the cockles to a large saucepan along with a little water and the salt. Cover securely with a lid and boil rapidly, shaking the pan every now and then, until the cockles open. Discard any that remain closed.

Transfer the laver bread to 4 plates, place the bacon on top and add the cockles. Serve immediately.

By: gwydion

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Dyfed Lloyd Evans is the creator of the Celtnet Recipes where you can find many more examples of traditional and modern Welsh Recipes as well as the best of British Recipes in general.

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