Recipes – A Taste of Wales

Below find the recipes for – Welsh Rarebit, Cawl, Bara Brith and Glamorgan Sausages.

Welsh Rarebit

Welsh Rarebit is a classic Welsh dish that elevates the humble grilled cheese to new heights. Made with a flavourful cheese sauce, typically using cheddar cheese, mixed with mustard, Worcestershire sauce, and sometimes beer, Welsh Rarebit is a rich and tangy topping for toasted bread. Once melted and bubbly, it is served hot and crispy, creating a decadent and savoury experience. It’s a perfect comfort food for cheese lovers and a popular choice for a hearty brunch or a light dinner.

Ingredients

  • 250g grated cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 150ml beer (Welsh ale or your choice)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • 4-6 slices of bread, toasted

Instructions

  1. In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to form a roux.
  2. Gradually pour in the beer while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and thickened.
  3. Reduce the heat to low and add the Worcestershire sauce, Dijon mustard, salt, and pepper. Stir well to combine.
  4. Add the grated cheddar cheese to the saucepan and stir until the cheese has melted and the mixture is smooth and creamy.
  5. Remove the saucepan from heat and let the mixture cool slightly, allowing it to thicken further.
  6. Preheat the grill (broiler) on medium-high heat.
  7. Place the toasted bread slices on a baking sheet lined with foil or parchment paper.
  8. Spoon the cheese mixture generously over each slice of bread, ensuring it covers the surface evenly.
  9. Place the baking sheet with the topped bread slices under the grill (broiler) for about 3-4 minutes, or until the cheese topping is bubbly and golden brown.
  10. Remove from the grill and allow the Welsh Rarebit to cool for a minute or two before serving.
  11. Serve the Welsh Rarebit hot with a side of salad or pickles, if desired.

Enjoy your delicious Welsh Rarebit

Cawl

Cawl is a traditional Welsh soup that warms both body and soul. It’s a hearty stew made with lamb or beef, root vegetables like carrots, potatoes, and leeks, and flavoured with herbs and spices. The slow cooking process allows the flavours to meld together, creating a rich and comforting dish perfect for chilly days. Serve with crusty bread for a complete meal.

Ingredients

  • 450g lamb or beef, diced
  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 2 medium leeks, sliced
  • 2 medium potatoes, diced
  • 1 small swede (rutabaga), diced
  • 1 small parsnip, diced
  • 1 bay leaf
  • 1 sprig of thyme
  • 1.5 litres beef or vegetable stock
  • Salt and pepper to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. In a large pot, heat some oil over medium heat. Add the diced lamb or beef and brown it on all sides.
  2. Add the diced onion to the pot and cook until softened and translucent.
  3. Add the sliced carrots, leeks, potatoes, swede, and parsnip to the pot. Stir everything together.
  4. Add the bay leaf, thyme sprig, and enough beef or vegetable stock to cover the ingredients in the pot.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
  6. Season with salt and pepper to taste.
  7. Remove the bay leaf and thyme sprig from the pot before serving.
  8. Ladle the cawl into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread.

Enjoy your delicious homemade Cawl

Bara Brith

Bara Brith is a traditional Welsh fruit loaf that is both sweet and spiced. Meaning “speckled bread” in Welsh, it is made with a mixture of dried fruits, such as raisins and currants, infused in tea and sugar. The loaf is enriched with spices like cinnamon and nutmeg, giving it a warm and aromatic flavor. Sliced and served with butter, it’s a delightful treat enjoyed with a cup of tea or coffee.

Ingredients

  • 450g mixed dried fruit (raisins, currants, sultanas, candied peel)
  • 300ml hot strong tea
  • 225g self-raising flour
  • 175g light brown sugar
  • 1 large egg, beaten
  • 1 teaspoon mixed spice
  • Butter, for greasing

Instructions

  1. Place the mixed dried fruit in a large bowl and pour the hot tea over it. Stir well to ensure all the fruit is soaked. Cover the bowl with a clean cloth and leave it to soak overnight or for at least 4 hours.
  2. Preheat the oven to 180°C (350°F). Grease a loaf tin with butter and line it with parchment paper.
  3. In a separate bowl, sift the self-raising flour and mixed spice together. Add the light brown sugar and mix well.
  4. Add the beaten egg to the soaked fruit mixture and stir until combined. Gradually add the dry ingredients to the fruit mixture, stirring until you have a thick, well-mixed batter.
  5. Pour the batter into the prepared loaf tin and smooth the top with a spatula.
  6. Place the tin in the preheated oven and bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean.
  7. Once baked, remove the tin from the oven and let the Bara Brith cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
  8. Once cooled, slice and serve the Bara Brith with butter.

Enjoy your delicious homemade Bara Brith

Glamorgan sausages

Glamorgan Sausages are a delicious vegetarian alternative to traditional sausages. Originating from Wales, they are made with a mixture of cheese, breadcrumbs, leeks, and herbs, typically coated in breadcrumbs and pan-fried until golden and crispy. These savory sausages have a rich, cheesy flavor and a satisfying texture. Perfect as a main course or served as a side dish with salads or vegetables.

Ingredients

  • 200g breadcrumbs
  • 200g grated cheese (typically Caerphilly or cheddar)
  • 1 large onion, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried mixed herbs
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • All-purpose flour, for coating
  • Vegetable oil, for frying

Instructions

  1. In a mixing bowl, combine the breadcrumbs, grated cheese, chopped onion, parsley, dried herbs, salt, and pepper. Mix well.
  2. Add the beaten eggs to the mixture and stir until everything is thoroughly combined. The mixture should be moist enough to hold together.
  3. Shape the mixture into sausage-shaped rolls, approximately 2-3 inches in length. Set them aside on a plate.
  4. Roll each sausage in flour, ensuring they are evenly coated. Shake off any excess flour.
  5. Heat vegetable oil in a frying pan over medium heat. Place the coated sausages in the pan and cook for 4-5 minutes on each side, or until golden brown and crispy.
  6. Once cooked, transfer the sausages to a paper towel-lined plate to remove any excess oil.
  7. Serve the Glamorgan sausages hot with a side of salad or vegetables.

Enjoy your homemade Glamorgan sausages!

Friends of Bruchsal Society

Tel: 01633 860668
Email: secretary@friendsofbruchsal.co.uk

Contact Us
Privacy Policy
Terms & Conditions
Sitemap