Welsh Brown Stew - Potes Cig Eidion(welsh) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1 lb stewing steak. 1 oz flour 1 oz dripping 1 pt stock 2
medium-sized onions salt and pepper 2 canots browning
Remove surplus fat from the meat, wash and cut up into small pieces.
Melt the dripping in a saucepan and add the meat. Peel and slice the
onions. Heat until the meat and onion brown. Add half the stock. Peel
and dice the carrots and add to the pan. Add salt and pepper to
taste. Simmer until the meat and vegetables are tender. Add a little
of the remaining stock to the flour and make a paste. Add the paste
and any stock left to the pan stirring all the time. Colour with
browning if necessary and simmer for 10 minutes. The stock can be
made by boiling 1 lb. marrow bones in 1 pint of water to which salt
and pepper are added for 3-4 hours. Strain and remove fat when cold.
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Title: WELSH CAKES
Categories: Breads, Ethnic
Yield: 15 Servings
1 lb Self-raising flour
2 oz Butter
4 oz Sugar
4 oz Sultanas and raisins
2 Eggs
1/3 pt Water
On sale in every Welsh bakery, these are one of the great delights of
teatime. The are easy to make. The Welsh use a flat iron "planc" (a
griddle) to bake the cakes, which are cooked on top heat like Scotch
pancakes. A heavy frying pan will do fine if you dont have a
griddle. Makes 15-18 cakes.
Rub the fat into the flour and add the fruit and sugar. Mix the water
with the eggs and use to make a soft dough just a little firmer than
that for the scones. Tip on to a well-floured board and roll out to a
thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged
cutter.
Heat a planc or heavy iron frying pan - get the heat up into it
gently and thoroughly, and do not let it overheat. If the pan is not
well-seasoned or non-stick, slick it with a little butter or
vegetable oil.
Bake the cakes on the pan, turning them once, until well-risen and
lightly browned. They will take about 5 minutes each side. Eat hot
or cold, with or without salty butter, but always with a cup of
piping-hot tea.
Source: Philippa Davenport in "Country Living" (British), April 1989.
Source from luhu.jp
medium-sized onions salt and pepper 2 canots browning
Remove surplus fat from the meat, wash and cut up into small pieces.
Melt the dripping in a saucepan and add the meat. Peel and slice the
onions. Heat until the meat and onion brown. Add half the stock. Peel
and dice the carrots and add to the pan. Add salt and pepper to
taste. Simmer until the meat and vegetables are tender. Add a little
of the remaining stock to the flour and make a paste. Add the paste
and any stock left to the pan stirring all the time. Colour with
browning if necessary and simmer for 10 minutes. The stock can be
made by boiling 1 lb. marrow bones in 1 pint of water to which salt
and pepper are added for 3-4 hours. Strain and remove fat when cold.
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Title: WELSH CAKES
Categories: Breads, Ethnic
Yield: 15 Servings
1 lb Self-raising flour
2 oz Butter
4 oz Sugar
4 oz Sultanas and raisins
2 Eggs
1/3 pt Water
On sale in every Welsh bakery, these are one of the great delights of
teatime. The are easy to make. The Welsh use a flat iron "planc" (a
griddle) to bake the cakes, which are cooked on top heat like Scotch
pancakes. A heavy frying pan will do fine if you dont have a
griddle. Makes 15-18 cakes.
Rub the fat into the flour and add the fruit and sugar. Mix the water
with the eggs and use to make a soft dough just a little firmer than
that for the scones. Tip on to a well-floured board and roll out to a
thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged
cutter.
Heat a planc or heavy iron frying pan - get the heat up into it
gently and thoroughly, and do not let it overheat. If the pan is not
well-seasoned or non-stick, slick it with a little butter or
vegetable oil.
Bake the cakes on the pan, turning them once, until well-risen and
lightly browned. They will take about 5 minutes each side. Eat hot
or cold, with or without salty butter, but always with a cup of
piping-hot tea.
Source: Philippa Davenport in "Country Living" (British), April 1989.
Source from luhu.jp