If the people of Wales that the food is not what they think about immediately. In fact, much of the traditional cuisine of Wales, who are called "food of the peasants." This is not surprising, since the story of Wales'. After all, the country is rich in resources but poor in income for many centuries.
Industry dominates the town, especially if agriculture in the north and heavy in the south. But everyone was working for someone other than himself. ThePenny had permanent and salaries were small businesses, 's, pigs and chickens raised vegetables supplements.
Use every last drop has been enough of a food, the solution was drawn up. Thus, the traditional cuisine is fairly simple, straightforward and friendly. In many families, this is what the base rate as it is, even today.
But as the country grew more prosperous and developed a middle class with some traditional recipes have been established, but in general there has been a moveaway from the traditional to something more exotic. Influences were brought home from around the world and there was a tendency, even at home, to mix and match.
So that the traditional ingredients with exotic spices and ingredients have been combined to produce something new. A new Welsh cuisine, which gets only a few people have ever seen.
Here I bring you a plate of Welsh tradition with an example of modern fusion cuisine Welsh below.
Pasta Oen Cymreig (Welsh LambPie)
Ingredients:
675g neck of lamb
4 carrots, sliced
1 onion, chopped
2 tablespoons finely chopped parsley
2 sprigs of parsley
250g prepared puff pastry
Salt and black pepper
Egg glaze
Method:
The meat from the neck of lamb chop and cut the flesh into cubes. Add the bones of a saucepan with the onion and parsley, whole branches. Water with seasoning, cover and cook for 90 minutes before the mixture and strainFluid retention
Tip the dough onto a floured surface, roll out. Use half to cover the base of a cake pan 1l. Add the carrots, the soil and cover with the meat before adding the chopped parsley and spices. Wet the edge of the dough with water to cover with the remaining dough and prick with a fork, crimp the edges. Cut the excess steam, then a hole in the center of the cake (which should be large enough to allow you to insert a small funnel that later). Put the cake in the ovenpreheated to 170 ° C and bake for about 100 minutes, or until golden and the cake is cooked.
When the cake is ready to re-heat the broth and pour over a funnel with 60 ml of the pie. Serve immediately.
Cig Oen â Saws Llus (lamb with cranberry sauce)
Ingredients:
4 x 150 g of lamb leg steaks
1 tablespoon olive oil
125 g onions, finely chopped
2 garlic cloves finely chopped garlic
50ml raspberry vinegar
1 teaspoon cracked blackPepper
120ml fresh orange juice
120ml dry white wine
1 tablespoon tomato paste
150 ml water
125 g of fresh blueberries (or the equivalent weight of blueberries plus 1 tablespoon red wine vinegar)
1 tablespoon honey
3 strips orange peel
Salt and black pepper to taste
Method:
Add olive oil to give a hot skillet, then roast leg of lamb steaks and fry until golden brown on both sides then set aside. Add the onion and saute the garlic in skillet until tender. At thisPhase, add the raspberry vinegar and black pepper to the pan and cook until the vinegar has almost completely disappeared. Now add half the blueberries, honey, white wine and orange juice and orange zest. Bring to a boil, reduce heat and simmer for five minutes. Now add water and bring to a boil.
Transfer the sauce pan with a lid and add the lamb steaks on it. Put in a moderate oven and cook for 40 minutes. Set the meat on a hotInstead, bet again the sauce in the pan and bring to a boil original. Reduce to thicken and then add the remaining blueberries and cook until the skins are separated in the process. Spoon the sauce over the lamb steaks and serve immediately.
