When you think Wales, you most probably think of hills, farmers and sheep. You might not have a delicious array of food spring to mind – but Wales really does have some great traditional dishes! Upon a visit to the land, you will often find them on offer at the coffee shops, cafes and restaurants Conwy. But whilst lockdown is keeping us at home, we have 2 dishes for you to try cooking yourself.
Cawl (Beef Stew)
Cawl is pronounced as ‘Cow-l’ – and is one of the favourite dishes across the nation. This is essentially a form of beef in broth or stew.
Ingredients:
A teaspoon of butter
two thickly sliced onions
One swede peeled and cut into 2cm chunks
Four sliced leeks
500g of potatoes peeled and cut into chunks
3 carrots peeled and cut into chunks
400g of beef brisket
2 stock cubes
Salt and pepper
Melt the butter in a large pan. Then add the sliced onions and leeks, and the chunks of swede to the same pan. Let this brown for 3 minutes whilst stirring continuously. Now take the vegetables out the pan, and place to one side.
Turn up the heat and add the beef. Brown evenly before returning the vegetables. Cover the contents with cold water, bring to a boil, and then add the stock. Keep this simmering for 2 hours, or until the beef is falling apart. Take the beef out the mix and put aside.
Add the potatoes to the pan and let it simmer. Whilst they are cooking, cut the beef into chunks. Add the beef back in once the potatoes are cooked and let it heat thoroughly. Season with salt and pepper and serve.
Welsh Cakes
One of the greatest Welsh foods. Great served with a cup of tea and butter mid-afternoon!
Ingredients:
230g of plain flour
75g of white caster sugar
½ a teaspoon of baking powder
100g of butter
60g of currants
One beaten egg
A splash of milk
Put the flour, sugar, baking powder, and a bit of salt in a bowl and combine. Rub in the butter until the mixture is crumbly. Stir in the currents and then add the egg and work until you have a soft dough. If your mix is a little too dry to form a dough, add a splash of milk.
Dust a little flour onto surface and roll out the dough until it is around 1cm thick. Cut into rounds with a knife or cutter.
Cook the rounds on a flat griddle pan over some butter on medium heat until they are golden, crisp, and cooked through. Serve warm.
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