St David's Day Dining

Coginio Cymreig Traddodiadol

Traditional Welsh Cooking

It's St. David's Day on 1st March so expect things to be extra noisy at the rugby this weekend. St George had better be on his guard.

Welsh Rarebit

Make a roux with equal amounts of butter and flour (50g of each approx.) then gradually add 250ml of warmed beer. Add 250gm of grated Cheddar cheese together with 2 tsp of Stokes Classic English Mustard and a dollop of our Brown Sauce, seasoning and gently whisking it to a smooth sauce.

Slice some nice rustic bread, butter it and spread it with the wonderful cheesy sauce. Now pop it under a hot grill until you have an invitingly bubbly gratination of Welsh loveliness.

Glamorgan Sausages

If you haven't discovered these vegetarian leek & cheese sausages yet, now's the time. They pack bags of flavour and served with a combination of Stokes Red Onion Marmalade with a couple of teaspoons of our Chilli Jam stirred into it - it's delicious.

Gently fry to soften 120g of finely sliced leeks for 10 minutes. While this is happening, mix 100g of breadcrumbs with a good handful of chopped parsley, 1 tsp of thyme leaves and 150g of Caerphilly cheese in a bowl. In a separate bowl, beat 2 egg yolks (keep the whites), season and whisk in 2 tsp of Stokes Classic English Mustard.

Spoon the leeks into the breadcrumb bowl with the mustardy egg yolks, beating everything together, then divide the mixture into 8 sausage-shaped portions. Line a tray with cling film, sitting the sausages on top.

Whisk the egg whites in a bowl and sprinkle 40g of breadcrumbs onto a plate. One at a time, dunk the sausages in the egg then coat well with the breadcrumbs. When all 8 are well coated, chill them in the fridge for 30 minutes. When you're ready, fry the sausages in a little oil for 8 - 10 minutes until crispy and brown all over. Serve with a salad and the Chilli Red Onion Marmalade (above).

Welsh Onion Cake

Onions never tasted so good.

Fry 3 large sliced onions with 3 tbsp of Stokes Red Onion Marmalade and 1 tsp of thyme leaves in a generous knob of butter. Put the lid on and cook gently for 10 to 15 minutes until they caramelise (the Onion Marmalade will help the caramelisation).

Peel and finely slice 4 or 5 floury potatoes, using a mandolin will give thin and even discs. Coat these with melted butter and plenty of seasoning in a separate pan. Crumble 150g of Caerphilly cheese in a bowl and stir in 2 tbsp of Stokes Cider & Horseradish Wholegrain Mustard.

Now, butter an oven dish then build layers of onion, potato discs and crumbled Caerphilly cheese, then onions, potatoes, more cheese finishing with a topping of overlaid potato discs. Bake the cake in an oven, pre-heated to 200°C/gas mark 6, for 40 to 50 minutes until the smell is irresistible and the potatoes are brown and yummy.

Seaweed Stuffed Welsh Lamb

Get your butcher to bone out a 2kg shoulder of lamb. Get him / her to loosely tie it as you are going to unroll and stuff it.

In a bowl, combine the following: 35g of dried Wakame seaweed (re-hydrated in water for 10 minutes); 40g of chopped samphire; a good handful of chopped parsley; 1 tsp of thyme leaves; 1 tsp of chopped rosemary; 75g of pine nuts; 3 grated cloves of garlic; 2 tbsp of Stokes Chilli Jam and 1 or more tbsp of our sweet, fresh Mint Sauce.

Open the lamb out, skin side down and spread the stuffing along the centre before rolling it tightly and tying it off. Weigh the trussed lamb, noting the weight, then place it in a roasting tin. Rub it all over with oil whisked with a little Stokes Classic English Mustard. Season well then it's into an oven, pre-heated to 200°C/gas mark 6, for 20 minutes per 500g. (It should take approximately 1 hour 20 minutes).

Condiments for all Seasons

More foodie thoughts for the week:


 

The Upper Crust - 
We challenge the Pie Purists' rules about 'proper pies' with tasty seafood, chicken and cottage pie recipes - here.








British Pie Week - 
What is a pie without a pickle? Meet the relishes, pickles and condiments for Pies Made Better - here.








Brunch, Lunch & Pancakes - 
For some lovely, colourful, delicious ideas conjured up by our innovative kitchen team, just click - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150