Local recipes from Wales

Try out these scrumptious recipes from National Trust properties all over Wales and you can guarantee your friends and family will be back for more...

To Start

Clive’s Petit Patés

Main Meals

Puddings

Cakes

To Start

Clive’s Petit Patés

Ingredients

1lb of self raising flour
2 eggs
Pinch of salt
125 gms of butter
Water (tbsp)
1lb lamb (cubed)
Suet
4oz brown sugar
Honey (tbsp)
Mixed herbs
2 medium onions

Method

Make pastry
Brown lamb with onions, add brown sugar, herbs and honey. Cook and thicken with cornflour
Roll out pastry into rectangle and fill with meat
Roll up at edges and cut into 3” pies. Cut ends and attach either side
Brush with beaten egg
Cook at 200’C/Gas Mark 6 until brown for approx. 20 minutes

Provided by Powis Castle

Main Meals

Lamb Cawl (Broth)

Ingredients for 6

2lb Shoulder of Welsh lamb, cut into pieces and fat removed
3 pints lamb or vegetable stock
1lb peas, shelled
1 small cauliflower in florets
1 leek, carrot, onion, turnip, parsnip all diced
2-3 lettuce leaves, shredded
Chopped parsley for garnish

Method

Brown meat on all sides in casserole dish or saucepan
Cover with stock and bring to the boil skimming off any fat
Prepare all the vegetables, setting aside cauliflower and lettuce
Add the rest of the vegetables to the meat and season with salt and pepper
Cover and simmer for 2-3 hours. Add cauliflower and lettuce to the broth 20 minutes before the end of cooking time
Sprinkle with chopped parsley and serve piping hot with crusty bread

Provided by Chirk Castle

Roast Belly Pork

Ingredients for 8

Belly pork
Anglesey sea salt
6 large potatoes (suitable for mashing)
4 large cooking apples
2lbs plums

Plum sauce

Plums
Red wine
Red onions
Sage
Stock (from cooking)

Method

Sprinkle the pork rind with chopped sage and salt, rubbing them well into the scored slashes in the belly pork
Place in preheated oven 180°C and slow roast for 1½hrs
Braise apples in the oven in welsh cider. Add to the mashed potato when ready
Braise plums in red wine, once cooked pull them out and allow to cool
Lightly fry red onions until caramelized. Add the wine and reduce. Add the plums and pork stock. Finally add finely chopped sage and seasoning

Supplied by Plas Newydd

Local produce - Llanerchaeron
© National Trust

Organic Welsh chicken, smokey bacon & leek crumble

Ingredients for 6-8

4lb organic Welsh chicken
1lb organic smokey bacon
1lb leeks
1lb sliced onions
olive oil
1 pint milk
2tsp fresh thyme
6oz gluten-free flour
6oz Welsh butter
2 pints chicken stock
salt & pepper (to taste)

Crumble topping:

24oz Gluten-free flour
12oz Welsh butter
10oz Welsh cheese

Method

Fry chicken, onions & leeks for 5-6 minutes
Stir in bacon until crispy & add thyme
Melt butter, stir in flour, add chicken stock & milk, bring to boil
Check seasoning and add all other ingredients
Crumble: rub butter & flour together, add grated cheese.
Pour the chicken mix into dish
Sprinkle crumble mix on top
Bake at 180oC for 20-30 minutes

Provided by Powis Castle

Puddings

Honey and Apple Tart

Ingredients

12oz Bramley cooking apples grated
½ pt runny honey
1 lemon, rind and juice
6oz wholemeal breadcrumbs
9oz short crust pastry

Method

Line an 8 inch flan tin with the Pastry
Mix the grated apples with the honey, lemon juice and rind, and the breadcrumbs
Fill the flan case with the filling level the surface and bake in a pre-heated oven 200^oc for 30-35 minutes until firm to the touch

Supplied by Erddig

Lavender Scented Lemon Syllabub

The name 'syllabub' originated during Elizabethan times and is a combination of the words Sille (a French wine that was in the original recipe) and bub (Old-English slang for 'bubbling drink').

Ingredients for 6-8

1 ½ cups of double cream
2 tablespoons honey
1 tablespoon fresh lavender leaves
2 large lemons, zest and juice
8 tablespoons mascarpone cheese
8 tablespoons lemon curd
6 tablespoons caster sugar
4 sprigs fresh lavender, to garnish

Method

In a small saucepan over a low heat, gently warm the cream, honey and lavender for no more than 5 minutes. You do not want the cream to simmer or boil
Remove from heat, stir and let steep for another 5 minutes. Strain and cool completely
When cold, whip the cream until it forms soft peaks
In a large bowl, using a hand held mixer, beat the lemon zest and juice, mascarpone, lemon curd and sugar together until smooth
Fold the whipped cream into the mixture until thoroughly combined
Spoon into individual dessert glasses and decorate each with a sprig of lavender

Supplied by Bodnant Gardens

Bread & Butter Pudding

Ingredients