Welsh Cuisine

[Athenaeus]

Hello foodies after quite some time

I have been reading lately about Wales. The History of the area is fascinating indeed BUT the image without some information about the kitchen of an area is incomplete, in fact, it doesn't exist

What do you know about the kitchen of Wales?

There is bara brith the famous cake or is it a bread? Kyle do you have any info about that?

A friend mentioned Merlin smoaked goat cheese. I know we have many cheese experts here. Do you have any info about it?

So, is there a typical Welsh dish?

A.

[Mezzaluna]

So good to see you again, Athenaeus!!

I visited Wales some years ago. In the restaurants I visited, the food was generic British of its day: ham croquettes, tinned peas, etc. Not very interesting. However, leeks are beloved in Wales- in fact, they were tucked into hats of Welsh fighters in times of war- and so are part of some dishes. I recall pork and Welsh beef were on menus. I also enjoyed Caerphilly cheese in that city.

I found this site which has some interesting reading. But I'd also like to hear from those who've really eaten the cuisine themselves. Any of you out there?

[CompassRose]

Leeks, of course. National symbol! (They're even on the Welsh version of the pound coin... each region/country of the UK has its own pound coin.)

[Athenaeus]

Oh yes leeks, I forgot about them

Hi Mez, it's nice to see you too, I missed everybody

[Jock]

I'm not sure Wales has a "cuisine" per se. As Mezz said, it is pretty much generic British cooking. There may be some dishes unique to some regions but I can't think of any off hand.
There is a dish called Welsh Rarebit (often mispronounced Welch Rabbit.) If memory serves it is a poached egg on a slice of toast and covered with a cheese sauce. I'm not even sure whether it actually originated in Wales or not.
As stated before, leeks are the national symbol of Wales (as the thistle is to Scotland, the rose to England and the shamrock to Ireland.)

Jock

[Athenaeus]

Originally posted by Jock
I'm not sure Wales has a "cuisine" per se. As Mezz said, it is pretty much generic British cooking.
Jock

Is this a compliment for Welsh cuisine?

[Jock]

LOL

Jock

[mike]

Wales is just up the road from here & is distinctly different in the North than the South which is less rural & more cosmopolitan.
Foodwise like most of Britain relies on regional dishes as does everywhere else.
The Welsh are notoriously fierce & red headed people who terrified the Romans & continue to scare us English to this day !

History 101 over ,

The cake you mention is like a cross between a teacake & christmas cake full of fruit & often served with welsh black treacle

The welsh rarebit is a bit more than cheese on toast, its a mixture made from beer, egg yolks, tobasco & cheese & milk, mixed to a spreading gloop over bread toasted one side first, under the grill it souflees & if you put a poached egg on top its called a buck rarebit.

The Welsh produce some fantastic cheese & the salt marsh fed lamb is among the finest in the world. Cockles & shellfish & laverbread(seaweed) is famous too.

There are some real hidden gems in traditional British cookery although you very rarely fond them in any pub or restaurant & instead have to have a good reference book or patient granny to show you those things that are rapidly being lost to a more instant way of life.

[Jock]

Years ago the was a cooking show on British TV called Farmhouse Cooking or something like that. Hosted by dorothy Sleightmore I think. I was living here at the time and I didn't actually see it myself. However, on one of my visits home I picked up the cookbook that went with the series. (Mike, you may remember it.)
I don't use that book nearly enough. it is full of old time recipes that probably don't appear in print anywhere else. Many were submitted by women who had them handed down from one generation to the next. I'm probably sitting on a gem and don't know it.

Jock

[Athenaeus]

This is from a Welsh friend...

It seems out of context because it's a part of an e-mail.

Welsh Rarebit: Cut a thick slice of good wholemeal bread and spread one side with olive oil; toast this side. Turn over and oil the edges and crusts then annoint the bread with a little garlic. Cover with a layer of Y Fenni cheese made with mustard seed and melt under the grill. Cover with a layer of Cathedral City Cheddar (not your ordinary, plastic Cheddar) and cook till bubbling. Allow to set a little then eat (possibly accompanied by beer). Then curse yourself for not making two slices.

There are many variations - you can, for instance, include honey if you get it just right. The association between the Welsh and toasted cheese goes a long way back. Henry VII (Henry Twdr or Tudor) was Welsh, and there was a great deal of resentment in London that the court became so filled with Welshmen. There was a saying at the time "If you want to empty Westminster Hall, stand outside and shout 'Toasted Cheese!'"

[mike]

not an authentic rarebit but sounds very nice indeed.

[Athenaeus]

Not an authentic recipe?

Awww! He will be in trouble....

[cape chef]

Originally posted by mike
not an authentic rarebit but sounds very nice indeed.

I agree, Olive oil ?!?! Only butter should be used.Olive oil is not indiginous to the Welsh.

[Athenaeus]

Ahhhh Maybe my friend suggested olive-oil because he knows my passion for it

[mike]

Either way is fine with me ,watcing football,munching rarebit & cold beer............Except my rarebit also has beer in it ! LOL