The Welsh Foods Of Patagonia

During the 18th and 19th century many Welsh people sought to escape Britain for both linguistic and religious reasons to found new homelands. Many Welsh colonies were founded, some in very surprising places but most were subsumed into the native culture. One exception to this was in Pagtaonia (Argentina) where Welsh is still spoken and a new Cymro-Hispanic culture has emerged.

This region of Patagonia is known as the 'Gwladfa' (literally the 'little country') and is a vibrant mix of Welsh, Amerind and Hispanic cultures.


As well as an inter-mixing of languages and cultures there's also an inter-mingling of foods and cookery so you end up with many dishes that are based on Welsh originals but have a distinctly Hispanic flair or flavour about them.

Below I present two such dishes (both translated from the original Welsh).

Corgimwch dell Patagonia (Prawn Patagonia)

Ingredients:
1 small cauliflower
600ml thick béchamel sauce
220ml double cream
225g shelled prawns
120g Caerphilly cheese
1 tsp garlic salt
1 tbsp tomato paste
1 tsp celery salt
1 tsp ground bay leaf
1 tsp turmeric
1 tsp mustard powder
black pepper

Method:
Cook the cauliflower until the florets are soft but still firm. Cut the individual florets from the main stalk, and add a desert spoon into the base of small, individual, oven-proof dishes. Mix the tomato paste, garlic salt, celery salt, ground bay leaf, turmeric, mustard powder and black pepper into the béchamel sauce. Beat well, add the prawns and Caerphilly cheese and heat gently (do not boil).
When warm pour the sauce over the cauliflower and place under a grill until the top has browned nicely. Serve immediately.

Cyw Iâr Halen (Salted Chicken)

Ingredients:
1 large chicken
plenty of coarse sea salt.

Method:
Spatchcock the chicken (cut all the way down the breast with a sharp knife or kitchen shears then open the chicken up and lay flat). Generously cover the base of a roasting tin with salt then lay the chicken on top. Cover the meat with a thick layer of salt then place in an oven pre-heated to 180°C and bake for about 50 minutes, or until the meat has cooked through.

I hope that these recipes have kindled your interest in the recipes of Wales and the recipes of Patagonia and that you are now eager to find out more...

By: gwydion

Article Directory: http://www.articledashboard.com

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

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