The Old Welsh Cooking Group Comment Wall

gaabi
12/10/15 12:17:18AM
@gaabi

This is the old Welsh Cooking and Baking Group comment wall which has been offline since a major site re-organisation last year. It's mostly just banter but there are three or four recipes on here which might prove of interest so we thought it worthy of restoration. The recipes have been highlighted in bold for your convenience.


Comment by gaabi on July 6, 2008 at 4:46pm
    You beat me to this!!! Thanks, though, I wanted a cooking group!

    My family made potatoes boiled with white cabbage and leeks and mashed together in a high mound, then push a stick of butter down the middle to make a well that melts into it. Sometimes we'd add steamed clams, which I hated.

Comment by Ceri Shaw on July 6, 2008 at 4:45pm
    Gaabriel has warned me that under no circumstances am I to post my recipe for beans on toast in this group....lol!

Comment by Gareth Williams on July 6, 2008 at 3:41pm


I'll kick off with 'Tatws llaeth', an old peasant carb king from the Island and North West.


1. clean/ peel potatoes, boil with a little salt
2. broad beans, boil
3 chop up some leeks quite small, fry in olive oil
4 mash them all together adding small amount of milk and a lob of butter
5 add buttermilk with lots of white pepper

Serve as a thick soup, goes best as an accompaniment to bacon or sausage dishes.


Comment by Ian Price on August 26, 2008 at 1:04pm
    On my travels there have been a few menu translations that would raise an eyebrow or two:

    Bulls balls in spit.
    Quinche of the day.
    A bagatelle on toasty.
    Pint of the Crunch.
    Lanterns with Clump.
    Clowns with Caste.
    Crammed with Pumps of the draly.

    It makes you wonder!

Comment by Katie on August 19, 2008 at 3:41pm
    Ian, I really hope that whoever had to clean up after a recipe like that was given hazard pay! That said, from what I remember of my rugby-playing friends in college, that is totally something they would have tried. And would then have tried to force-feed to anyone who got within arm's reach! :-O

Comment by gaabi on August 19, 2008 at 11:43am
    OMG, Ian! That sounds scary, lol!

 Comment by Ceri Shaw on August 19, 2008 at 11:37am
    The recipe below sounds absolutely ghastly....a culinary catastrophe and a gastronomic nightmare . I shall be trying it on Saturday morning.

Comment by Ian Price on August 19, 2008 at 11:33am
    This dish is only for stunt men of the kitchen. It's not a traditional Welsh dish by any stretch of the imagination but a number of us swore by it during our rugby playing days. It was devised to cure a hangover and to give much needed nourishment after a night on the tiles.


    Ingredients:

    One flagon of Strongbow ( Any cider will do ).
    Two tins of baked beans.
    One Twin loaf.
    Tobasco sauce.

    Method :

    First boil the beans in the Bow until it has reduced to a sludge.
    Add a good dose of Tobasco to taste.
    Scoop out the soft bread out of the two halves of the twin loaf which will leave two containers of crust.
    Empty the sludge into the hollow of the crust.
    Devour at leisure.
    Use the remains of the removed bread to soak up any spillages ( There will be spillages )
    Retire to bed for up to six hours or as the moment demands.
    When you wake ( asuming you wake of course ) spend two hours reading a newspaper in the Ty Bach.
    You will be cured.


Comment by gaabi on July 11, 2008 at 5:17pm
    My apologies! I've never had the good stuff, then, only mass overcooked and dry, eeew! But I'd rather eat that any day than lutefisk!

Comment by Katie on July 9, 2008 at 9:02am
    Well, being part Irish as well as Welsh (among other things!), I do have to stick up for that iconic Irish-American dish - corned beef. When it's done right, it's delish. However, when it's done in mass quantities for St. Paddy's, it can be rather nasty. Depends on where you go.

    And if your beer is green, then you're doing something wrong! ;)

    Having said that, I'm glad this group is here, since I'm always looking for new recipes!

Comment by gaabi on July 6, 2008 at 4:57pm
    We did a St David's Day dinner menu and recipes last March on americymru.com and I just came up with those out of my head because Ceri said there wasn't anything special to do on that day and I wanted something. You, know like here everyone eats corned beef and cabbage and drinks green beer for St Patricks and I wanted something for St David's Day, but better than f'ing corned beef!

Comment by Ceri Shaw on July 6, 2008 at 4:48pm
    Ahh yes...."Chicken Vindaloo"...the national dish!

Comment by gaabi on July 6, 2008 at 4:47pm
    Yes, Ceri, but you can post your recipe for "Takeout Vindaloo".

Comment by Sara Lilly on January 6, 2011 at 7:06am
    One thing I miss are homemade welshcakes...they are divine!

Comment by Dilwyn Jeffreys Phillips on August 15, 2009 at 1:28am
    For those who love cheese dishes, I can recommend a book called "Welsh Cheese Recipes" by Justin Rees. This book is published by "Y Lolfa"

Comment by Christine McSorley(nee Jones) on April 25, 2009 at 9:11am
    Marilyn mentiones she wanted a Teisen Lap recipe I have added on in the discussion I wasn't sure How I add to the recipes, I f some one could explain how I do that I will add a few more Welsh recipes.
    I have worked in the Hospitality industry since I was 13, as a server, a cook, I now I manage a project, building profile for the Hospitality and Tourism Department at my local vocational college here in Canada.When I was younger I used to cook with my Nain and I have many recipes handed down to me from my Nain and various other places.
    I am happy to share some of my recipes and attempt to assist with any cooking problems or questions anyone has.

Comment by Wild Canary on January 14, 2009 at 8:47pm
    I logged on a few days late to try the leg o lamb casserole recipe. However, I had lamb stew in the crock pot and used almost the same ingredients called for except for the lemon. Before putting it away for the night, I think I will add a slice of lemon. Tomorrow it will be thickened and finished off with some bread. When the temperatures are frigid, it is wonderful to have hardy foods like the lamb casserole handy.

Comment by Merlyn & Joyce Williams on November 20, 2008 at 10:49pm
    There is a slight error on "Merlyn's Best Faggot Recipe" with regard to the cooking Temp and Time, it should read "Bake in 350* oven for 40 mins and remove foil for the last 10 mins. OOPS!!!!!!!!!!!!!!!!....Merlyn........

Comment by Merlyn & Joyce Williams on November 17, 2008 at 1:32pm


    Merlyn's Best Faggots Recipe..

    1Lb of Beef Liver.
    1 Large Onion.
    4 onz shreaded Suet.
    4 onz Bread Crumbs
    1 tsp Sage
    Salt & Pepper {White}
    1 pint of Beef Stock
    Mince the Liver & Onion. Add the Suet. Mix the seasoning with the Bread Crumbs and combine all ingredients, Form into meat balls and place in baking tray.
    Add a pint of beef stock and cover with foil, bake in 325* oven for 35 min then remove foil and bake for 10 min, let cool and enjoy. Merlyn


Comment by Ian Price on October 5, 2008 at 2:53pm
    This recipe was handed down by a former Cwmparc girl - the late Mary Jane Lewis (nee Worthington) of Troedyrhiw Terrace, Treorchy.

    Some say she made the best Welsh Cakes in the world. 


  "Pice ar y Maen"

    Ingredients

    1 lb plain or self raising flour - 1 tablespoon of baking powder - 4oz lard - 4oz margarine - 6oz sugar - pinch of salt - 6oz mixed currants and sultanas - half a teaspoon of mixed spice or mace - 2 eggs - a little milk if necessary.

    Method

    Mix the flour and baking powder with the salt. Next rub in the lard and margarine. Then add the sugar, spice, currants and sultanas.

    Beat the eggs before adding them to the mixture. Stir all together until the mixture is the same consistency as short-crust pastry - you may have to add a little milk at this stage, perhaps up to about 3 tablespoons.

    Sprinkle a little flour over a board - before turning the mixture out onto it - to prevent it from sticking to the board. Also remembering to rub some flour onto your rolling pin!

    Gently roll out the mixture until about half an inch thick and cut into 3 inch rounds. If you don't have a cutter - just use a cup or mug.

    Place one on a lightly greased griddle or bakestone and cook over a medium heat for 3-4 minutes on each side.

    Lower the heat if the cake turns brown too quickly - as the inside must have time to cook thoroughly and achieve a brittle texture.

    Once a satisfactory cooking temperature has been found - you can proceed to cook the remainder a few at a time.

    Serve hot or cold - with butter - or sprinkle with sugar or cinnamon, jam or honey.


Comment by Marilyn Agardi on September 20, 2008 at 4:36pm
    My Gran used to make a cake call Teisen Lap (spelling?). I remember that she used to let a pint of milk go sour then strain the milk through some muslin to get rid of the watery stuff. Then she used the "cheesey" part in a cake that had black currants in it.
    Has anyone heard of this cake or have a recipe for it?

Comment by Marilyn Agardi on September 20, 2008 at 4:33pm
    Faggots and peas? OMG - I haven't had faggots and peas in years. Do you have the recipe Steve?

Comment by Wild Canary on September 9, 2008 at 11:12am
    We still make the pototoes, leeks and cabbage, and the stick of butter, too.
    We just harvested some potatoes and the cabbage should be done soon. My neighbor grows the leeks.
    also, the beans on toast are a fav with my hubby.
    Usually, I don't follow recipes, just go with what I have got...I tried some of our wild caraway seeds with the cabbage once. I liked it, but it was too fancy for said hubby.