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The Big Welsh Food Book - sample pages

A celebration of food and producers

The Big Welsh food Book

The Big Welsh Food Book - sample pages The Big Welsh Food Book - sample pages

chef's notes

Words go in here thqt come from the chef talking about the dishes on the page either in general terms or it could be tips on making the dishes or what to look out for in ingredi-ents such as when buying a piece of hake.

Words go in here thqt come from the chef talking about the dishes on the page either in general terms or

Summer pudding and black cherry

Hake

Under-statedEXCELLENCE

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Mr Underhills’ Mille Feulle


I'm suggesting a Christmas left-over pie

because it's the best way to use up almost

everything from the days before and is rea

lly

easy to make. The only thing you should not

include is any stuffing that was inside the

turkey and probably any brussel sprouts.

The idea of the pie is that it is extremely

flexible and does work best with pre-cooked

ingredients. My recipe is for a plate pie fo

r

6 people and please feel free to change th

e

ingredients to suit what you have available. I

f

you find that you only have enough pastry

to

make a top for the pie that will also do fine

,

just go with what you've got.

methodTwo hours in advance1. Roll the pastry out to about 4mm thick and just a little bigger than your dish/plate. Place in fridge to rest.2. Any vegetables that have not already been cooked should now be gently fried in a little oil or butter until tender, then put aside to cool. You don’t want to put anything hot into the pie in case it melts the butter in the pastry.3. Whisk the egg with a pinch of salt.1 hour in advance1. Turn oven on to 180c2. Grease and lightly flour your baking dish, line with pastry if you have enough for top and bottom.3. Leaving a clear 25mm around the edge for the egg wash paint the pastry with the mustard.4. Now start layering your ingredients, start with the turkey, then separate layers of the vegetables working upwards from the driest such as roast potatoes to the moistest probably the mushrooms.5. When everything is used up paint around the edge with the egg wash, then cover the pie with the top layer of pastry. Pinch together firmly around the edge and trim away any excess. Cut 2 slits in the top of the pie then paint all over with the egg wash. Finally using the tip of a knife lightly cut a pattern into the surface of the pastry.6. Bake in the pre-heated oven for approx. 30 minutes or until golden brown.

Turkeypieingredients

Gobble Gobble!( )

For a 10-11 inch plate – any plate or tin will do just make sure the base is thin.600g Flaky pastry [if not your own then two packs ready-made]250-400g cooked turkey in 3mm slices150g carrots sliced in thin rounds150g fennel in thin slices across the bulb100g shallots in thin rounds150g mushrooms thin slices1 dessertspoon of any herb or tasty mustard1 eggSeasoning only if you are cooking from fresh.

TO SERVEA simple accompaniment of a green salad with a cranberry dressing is ideal.Cranberry dressing

2 tablespoons - cranberry sauce or jelly1 tablespoons - wine vinegar4 tablespoons - groundnut oilSalt pepper and honeyPinch of mustard.Whisk cranberry, vinegar, oil and mustard together to a creamy con-sistency, check and adjust seasoning and balance acidity with honey.


CHRISTMAS PUDDING CRUMBLE

I like Christmas pudding, I’m just not that keen on it on Christmas day after the main course. For Boxing Day onwards I like a small slice fried alongside some smoky bacon for breakfast, or blended into vanilla ice cream or in this case baked and used as a crumble topping with fruit. CHHRIS BRADLEY

Chop pudding finely, by hand or in a food processor, spread on a baking sheet or parchment and bake at 170c for 10 mins until the edges start to go crispy. Allow to cool then chop again, either by hand or in processor, put to one side.

Mix the two crumbles together about 50/50 or to taste and use as a topping on ice cream, fresh or fruit compotes. One of my favourites is apple and quince.

Crumble mix120g plain flour 60g soft brown sugar 60g butter

1 Mix the ingredients together to a fine crumb, again either by hand or in a processor.

2 Spread the mixture onto baking sheet or parchment – bake at 180c for 15mins until golden.

3 Allow to cool and chop up to match the pudding crumb.


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Upper crust familyYour Business

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ingredients250-400g example ingredients150g example ingredients150g example ingredients100g example ingredients150g example ingredients1 dessertspoon example ingredients1 example ingredientsSeasoning only if you are cooking from fresh.

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chef’s tip

Mmm! Doughnuts

Oo La La!How to make the perfect croissant

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BeerBread

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