Annwyl i mi

Photography from Andrea Paz

This week I'm hoping I started a trend with my three course traditional Welsh meal of Glamorgan sausages, lamb and mint sauce, and Welshcakes followed by drinking games (non Brits absolutely horrified by the dirty pint in ring of fire) and general merriment. A few people have asked me for recipes, so here goes:

SELSIG MORGANNWG / GLAMORGAN SAUSAGES

Not actually sausages at all, but more like a slightly lighter, cheesy version of stuffing.

      

Photography from Andrea Paz

Photography from Andrea Paz

Makes 8

175g breadcrumbs (I just used a packet and that worked out fine)
150g Caerphilly cheese (obviously doesn't exist in France; I used feta)

Half a leek, finely chopped (or a third if you're using enormous French poireaux!)

Small handful chopped parsley 

½ tsp of thyme

2 eggs, beaten

1½ tsp Dijon mustard (you can get it very cheap out here, but English mustard is fine too)

Milk as required (no more than a few tbsp)
Oil
Black pepper to season (the cheese will already be quite salty so no need for more, to my taste)

1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and freshly ground pepper, blending well. 

2. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy. 

3. Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up. 

4. Heat the butter or oil in a frying pan and fry the sausages briskly for about 5 minutes until brown, then reduce the heat and fry for a further 3-4 minutes.

(based on recipe from uktv.co.uk/food)

CIG OEN GYDA SAWS MINT / LAMB AND MINT SAUCE

A.K.A how to make a traditional British Sunday dinner on Tuesday, in France, with only two electric hob spaces and what we like to call the 'easy-bake' oven (cf. right hand picture of the starter).

Photography from Andrea Paz

Serves 8 (as part of a three course meal; bigger appetites might want more!)

8 lamb cutlets

16 small new potatoes

500ml cider or white wine vinegar

85g sugar

10g chopped mint leaves

Vegetables as desired (I used frozen petits pois and the left-over leek)

Salt, pepper and garlic to season (I used garlic granules as we had nothing else, but you might prefer to use the real thing!)

1. Dissolve the sugar in the vinegar in a heavy-bottomed pan and bring to boil. Allow to simmer at a fairly high temperature until syrupy. (This took a fair while on the electric hob!) 

2. Meanwhile, par-boil the potatoes (until you can stick a fork in). I cooked the peas in the same pan due to lack of space.

3. Prick the potatoes with a fork, season with lots of salt, pepper and garlic, then place in the oven at about 200°C/180°C for fan oven ('9' for not so easy-bake...). Roast for about 20 minutes or until golden-brown. 

4. Leave the sauce  to cool for 5 minutes before adding the mint, mixing, and allowing to cool further to room temperature.

5. Fry the lamb to taste - three minutes each side will do for a good medium rare, but a little while longer is needed if you want it "vraiment mort" as my flatmates requested!

6. Decant the sauce into a jug (or in the absence of which, a small bowl) and serve the meat and potatoes with vegetables. 

PICAU AR Y MAEN / WELSHCAKES

Classic and well-loved Welsh delicacy. Eat plain as a snack or with raspberry jam and cream (I mixed some sugar into crème fraîche) for dessert.

Makes 16

225g plain flour

85g caster sugar

½ tsp mixed spice

100g butter cut into small pieces (plus extra for frying)

50g currants

1 egg, beaten

splash milk

1. Mix the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. 

2. With your fingers, rub in the butter until crumbly. Mix in the currants. 

3. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry.

4. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. (Lacking a rolling pin or cutters, I just formed them in my hands: worked fine, and less mess!)

5. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.

(based on a recipe from bbcgoodfood.com)



Here's looking forward to the Spanish, Bavarian, Turkish, English, Scottish, American, Russian and Chilean offerings!