7/28/2019 Welsh cake and Cawl Cennin Ingredients.docx

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Cawl Cennin Ingredients (serves 6-8):

575g finely-chopped leeks

1 small onion, roughly chopped

115g roughly-chopped leeks

60g butter

2 stalks of celery finely cubes

2.4l mutton or lamb stock

30g finely-choppedparsley

150ml double cream

salt and pepper to taste

Cawl Cennin Preparation:

Method:

Clean the leeks thoroughly and then finely chop the largest portion and chop the remainder

rather coarsely. Meanwhile melt the butter in a saucepan and when molten turn down the

heat and add the finely-chopped leek, onion and celery. Toss the vegetables in the butter

then cover with a lid and leave to cook until the leeks have softened. Once they are truly

soft (but before they turn brown) add the stock and raise the heat to bring the stock to the

boil. Lower to a simmer and allow to cook for a 40mins to an hour.

Leave the cawlto cool a little then pour into a liquidizer and puree. Transfer back to a

saucepan, add the remaining leeks and the parsley. Bring back to the boil then turn the heat

down and allow to simmer for twenty minutes. Take off the heat, allow the cawlto cool alittle and stir-in the cream. Ladle into bowls, sprinkle some parsley on top and serve

immediately.

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7/28/2019 Welsh cake and Cawl Cennin Ingredients.docx

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Welsh cakes (Picau ar y Maen) Ingredients makes approx. 12:

240g self-raising flour

225g butter

1 tsp mixed spice

120g butter

90g caster sugar

60g currants

30g sultanas

1 egg

Welsh cakes Picau ar y Maen Preparation:

Method:

After sifting the flour into a bowl add the salt and mixed spice. Next cut the butter intocubes, and begin rubbing into the flour with your fingertips until the mixture resembles fine

breadcrumbs. Now add the currants, raisins and the sugar. Finally add a beaten egg and mix

in to form a stiff dough (if the dough fails to come together add a little water or milk). Tip

out onto a floured board or granite work-surface and roll out until it's about 5mm thick. Use

a 5cm cutter to form the cakes (this mixture should yield about a dozen). Traditionally these

Welshcakes were cooked on the griddle of a traditional range but you can use a dry non-

stick frying pan set on medium heat. Set the Welshcakes in this and cook on one side until

golden brown. Then turn them over and cook on the other side (only turn once if possible).

When done the Welshcakes should be golden brown on both sides but still a little soft in the

middle. Arrange on a plate, sift some caster sugar over the top and serve hot. TheWelshcakes will keep in a sealed tin for four or five days and are quite delicious cold.