Fish & Seafood
Method:
Mix the salt with the sugar and pepper. Lay the fish fillets skin side down on a work surface and sprinkle flesh side with a quarter of the salt mixture followed by 1 tbsp vodka on each piece.
Spread a third of the dill on to one salmon piece, then place the other piece on top, to make a sandwich of even thickness.
Cut a square of double thickness kitchen foil big enough to wrap the salmon. Sprinkle half remaining salt mixture in the centre of the foil to cover an area the size of the fish. Add half the remaining dill and place the sandwich on top. Sprinkle remaining dill and salt mixture on top, then remaining vodka
Make a very firm package with the foil, wrapping as tightly as possible. Place in a shallow dish with a raised edge to catch any liquid. Place a piece of card on top and a weight on top of that. Place in the fridge for 2-3 days, turning the parcel over every few hours.
Once ready to eat, remove the foil, scrape off the dill and salt mixture and slice as you would smoked salmon.
Ingredients
2 x tail fillets of salmon, with skin weighing approx 500g/1lb 2oz
2 tbsp organic rock salt
2 tbsp caster sugar
2 tsp freshly ground black pepper
4 tbsp vodka
8 tbsp roughly chopped fresh dill
Shiitake mushroom open ravioli
Fish & Seafood
Method:
Clean and trim the mushrooms. Slice the large ones thickly and leave the smaller ones whole. In a large frying pan heat the butter and olive oil and saute the mushrooms over a high heat util they turn golden brown at the edges. When they are cooked add the orange zest, parsley and seasoning.
Meanwhile cook pasta sheets in a large saucepan of boiling water for 2 minutes. Remove the pasta from the water and drain.
To serve, place two sheets of pasta, overlapping at angles into the centre of each of the warmed serving dishes. Place a large spoonful of creme fraiche in the centre of the pasta and season lightly with a little black pepper and follow with a drizzle of olive oil. Then heap the cooked mushrooms over the top, allow some of the creme fraiche to show through and finish with some of the whole mushrooms.
Ingredients
8 sheets fresh lasagne
450/8oz Crai Organics Shiitake Mushrooms
1 pot of Rachel's Organic Creme Fraiche
25g/1oz flat leaf parsley, washed and roughly chopped
Zest of 1 large orange
50g/2oz Bethesda Butter
2 tbsp olive oil plus extra for drizzling
Halen Mon Sea Salt and freshly milled black pepper
Medallions Of Venison Cooked With Prunes And Port, Served On A Potato And Apple Rosti
Poultry & Game
Method:
Marinade the venison in the olive oil, orange rind, thyme and black pepper overnight.
When ready to cook, heat a heavy based frying pan. Add the venison medallions with the marinade and sear over a high heat continuing to saute for 2-3 minutes on each side. Remove from the pan and keep warm. (The venison should be allowed to rest for 10 to 15 minutes following cooking).
Meanwhile to make the sauce, add the port, prunes, orange juice and redcurrant jelly to the frying pan, increase the heat and reduce the sauce by half.
To serve, place two rosti on a warm plate, arrange 3 venison medallions on top, spoon over the prunes and drizzle over the sauce.
Potato and Apple Rosti
Sprinkle the lemon juice over the grated apple. Combine the potatoes with the apple and squeeze out any excess juice. Divide the mixture into 8 and shape into flat rounds.
Shallow fry gently on each side until golden brown and cooked through and keep hot until ready to use.
Ingredients
600g venison haunch steak cut into 12 medallions
For the marinade:
4 tablespoons fruity olive oil
Strips of orange rind
1 tablespoon fresh thyme leaves, washed
Freshly milled black pepper
For the sauce:
80g ready to eat dried prunes
150ml port
2 teaspoons redcurrant jelly
Freshly squeezed juice of 1 orange
Freshly milled salt and black pepper
Potato and Apple Rosti
500g waxy potatoes eg Desireé,
peeled and grated
2 sharp dessert apples, peeled and grated
squeeze of lemon juice
freshly milled salt and black pepper
vegetable oil to fry
Full Traditional Welsh Breakfast
Meat
Method:
Traditionally the ingredients of a Welsh breakfast would all be fried, mainly in the fat of the bacon. Whilst this gave great flavour it was rather heavy. These days the traditional Welsh breakfast can be lightened somewhat by using varied cooking methods such as grilling, roasting, steaming and poaching.
Quality butchers' sausages are wonderful when cooked first in a hot pan brushed with a little vegetable oil. Once browned all over, they can then be transferred to a moderate oven or grill for about 15 minutes until cooked through. Obviously cooking time will depend on the thickness of the sausages.
To make the bread baskets use thick cut slices of bread trimmed to measure 2x2. Hollow out the center and brush with a little melted butter (use the bread trimmings to make breadcrumbs). Fill with cherry tomatoes and place on a baking sheet. Cook in a moderate oven for about 15 minutes until golden brown. These are a delicious and lighter addition to the breakfast plate, and less filling than fried bread.
Bacon needs less time to cook, so once the sausages have been cooking for about 7 minutes, start cooking the bacon. In addition to the traditional frying method, bacon is also extremely good when cooked on a lightly oiled griddle. Cook the mushrooms together with the bacon as they will sup up the juices and be really delicious. Once cooked, keep the bacon and mushrooms warm whilst the rest of the ingredients are cooked.
For the laverbread, simply mix together with the oatmeal and season lightly. Spoon into a frying pan with a little melted butter and cook over a medium heat for about 2 minutes on each side. Remove from the pan and keep warm. You may wish to add 2 tablespoons of cockles and a squeeze of lemon juice to the laver as an alternative. Also, laverbread goes really well with mushrooms, fill them with the mixture and then fry in a little butter until lightly browned.
Finally the eggs. A poached egg can lighten up a fried breakfast, bring a pan of water to the boil, reduce to a light simmer, add a teaspoon of vinegar and poach eggs to your liking. 4 minutes results in a soft egg yolk (medium size). Heat the cockles through with the eggs. If you are frying, cover with a frying-guard as the cockles will splutter.
Plate up the breakfast on warm plates and serve with warm toast and butter.
Ingredients
12 rashers cured bacon
6 'Butchers' sausages
6 Free-range eggs
175g/6oz cooked cockles
175g/6oz laver, fresh or tinned
50g/2oz medium oatmeal
12 mushrooms
24 cherry tomatoes
6 bread baskets (see recipe below)
Glamorgan Sausages
Vegetarian
Method:
Place the breadcrumbs, cheese, seasoning, mustard, leek and parsley into a mixing bowl, mix well.
Beat together the eggs, and add to the ingredients.
Mix the ingredients to form a firm dough, you may need a little milk if the mixture is a little dry.
Divide the mixture into 16, and form each portion into a sausage shape.
Coating the sausages is optional, however this does give a wonderful crispy texture to the sausages.
Beat the egg and add the milk.
Place the breadcrumbs on a plate and season lightly.
Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs.
Repeat until all the sausages are coated, chill for 30 minutes.
Heat a heavy base frying pan, add a little oil, add the sausages a few at a time and cook over a medium-low heat until golden all over.
The sausages should fry gently, if the heat is too high they will brown too quickly and not be cooked through.
These sausages are delicious served with a tomato salad.
Use ripe tomatoes, sliced together with a little red onion.
Dress with olive oil, a little balsamic vinegar, freshly ground black pepper.
Ingredients
225g/8oz fresh breadcrumbs
125g/5oz grated cheese
3 medium size free-range eggs
A little milk Salt and white pepper 1/4 tsp dry mustard
175g/6oz leek shredded finely and sautéed in a little butter for 2 minutes
1 heaped tablespoon of fresh, chopped parsley
COATING- 100g/4oz fresh breadcrumbs
1 medium size free-range egg
4tbs milk
Vegetable oil for frying
Easy Pasta Sauce With Leeks And Cheese
Preserves, Sauces, Dips
Method:
Heat the olive oil in a large pan, add the leeks and cook over a low heat until soft, but still vibrant in colour. Add the garlic and cook for 2 minutes.
Remove from the heat and place the leek mixture in a blender together with the herbs, wine, cheese and egg yolks. Process to form a thick, smooth sauce, season to taste.
Ingredients
1 large leek, washed trimmed and chopped
2 cloves garlic, peeled and chopped
Salt and pepper
1 tablespoon chopped parsley
1 tablespoon basil
300ml/½pint medium dry white wine e.g.
50ml/2floz olive oil
125g/5oz of cheese, such as Caerphilly, Wensleydale or Feta
2 egg yolks
Cranberry And Vodka Sauce
Desserts
Method:
Place all the ingredients except for the vodka and redcurrant jelly in a pan. Simmer gently for about 8 minutes, stir in the redcurrant jelly, remove from the heat and cool slightly. Pour in the vodka and serve at room temperature.
Ingredients
250g/9oz fresh cranberries
2tbs vodka
50g/2oz soft brown sugar
100ml orange juice
1 cinnamon stick
1dsp redcurrant jelly
Bay leaf
Organic Baked Eggs
Dairy & Eggs
Method:
Chop the peppers into small pieces and chop the onion into fine dice. Divide the olive oil between 6 heatproof dishes, add the peppers and onion to the dishes and place in a preheated oven, gas6/200c/400f. Roast for about 10 minutes, remove then add the tomatoes, olives and capers, season with a little salt and a good helping of freshly ground black pepper. Return to the oven and cook for 5 minutes.
Remove from the oven and break 2 eggs into each dish, return to the oven and cook for 5 minutes until the eggs are set, but yolks soft. Remove from the oven, break up the basil leaves and sprinkle over, drizzle a little extra olive oil and serve.
Ingredients
12 organic eggs
3tbs olive oil
Salt and pepper
2 red peppers
2 green peppers
2 red onions
18 black olives
1tbs capers
18 cherry tomatoes
12 leaves basil
All Welsh Foods Have Specific Ingredients To Them And Makes The Food Taste Delisious.
