theworldfrommykitchen

My Global Food Challenge

Wales

Cig Oen â Saws Llus/Lamb with Bilberry Sauce (Wales)

Yields: 4 Servings

Ingredients

4 150g lamb leg steaks
1 tablespoon olive oil
125 grams finely chopped onions
2 cloves finely chopped garlic
¼ cup raspberry vinegar
1 teaspoon cracked black peppercorns
½ cup fresh orange juice
½ cup dry white wine
1 tablespoon tomato purée
2/3 cup water
125 grams fresh bilberries (or same weight of blueberries plus 1 tbsp red wine vinegar)
1 tablespoon honey
3 strips of orange peel
salt and black pepper to taste

Directions

Add the olive oil to a hot pan, season the lamb leg steaks then and fry until browned on both side then set aside. Add the onion and garlic to the pan then fry until soft. At this stage add the raspberry vinegar and black pepper to the pan and boil until the vinegar has almost completely vanished. Now add half the bilberries, the honey, the white wine and the orange juice and the orange peel.

Bring to the boil, turn down the heat and simmer for five minutes. Now add the water and bring back to the boil.

Transfer the sauce to a lidded oven-proof dish and add the lamb steaks to this. Place in a moderate oven and cook for forty minutes. Set the meat aside in a warm place, tip the sauce back into the original pan and bring to the boil.

Reduce to thicken then add the remaining bilberries and continue cooking until the skins are just about to split. Spoon the sauce over the lamb steaks and serve immediately.

http://ezinearticles.com/?The-Recipes-of-Wales-Modern-and-Traditional-Foods&id=1147216

Link to My Post on Wales:  https://theworldfrommykitchen.wordpress.com/2014/03/24/wales/

Cuisine :   Welsh     

Main Ingredient :   Lamb

 

Tatws Pum Munud (Wales)

“This is a very traditional dish that can be served as a starter, a side dish even a main meal. At one time this was very much a staple of the Welsh diet when every smallholding had a potato patch and a pig.”

Yield: 8 Servings

Ingredients

20 small white potatoes
6 slices of bacon
1 ¼ cup chicken stock (or vegetable stock)
1 onion, finely chopped
salt and black pepper

Directions

Begin by finely slicing the potatoes. Then in a pan brown the bacon before setting the rashers aside. Add the stock, onions and the potatoes to the pan and simmer until the potato slices are just tender (about 8 minutes).

Season with the salt and pepper then layer the bacon on top of the potatoes to re-heat them. Plate-out the potatoes and add the bacon before serving.

http://www.celtnet.org.uk/recipes/cym/fetch-recipe.php?rid=tatws-pum-munud

Link to My Post on Wales:  https://theworldfrommykitchen.wordpress.com/2014/03/24/wales/

Cuisine :   Welsh     

Main Ingredient :   Potatoes

File:Wales Map Europe.PNG

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