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
Main Meals
Puddings
Cakes
© NTPL / Ian Shaw
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
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© National Trust
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
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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
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© 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
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Fishcakes
- 350g / 12oz fish fillets
- Fresh dill
- 4 large potatoes (mashed)
- 1 lemon
- 300ml / 10 fl oz milk
- 1 Freedom Food egg, beaten
- with 2 tsp water
- 25g / 1oz plain flour
- 25g / 1oz dry breadcrumbs
- Salt and pepper
Method
- 1) Place fillets in an ovenproof dish and pour in milk, squeeze over lemon juice and add a few sprigs of dill.
- 2) Poach in oven at 350°F / 180°C for approx 20 mins.
- 3) Once cooked, flake the fish and add it to the mashed potato, add more dill and season to taste.
- 4) Once cooled shape into 4 cakes then coat first in the flour, then in the egg wash and finally coat with the breadcrumbs.
- 5) Place on a lightly greased baking tray. Bake in a preheated oven at 390°F/200°C until golden coloured.
- Tastes great with rocket salad and lemon mayonnaise. You can also use fresh crab meat for a different taste (start at step 3)
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© NTPL / Andreas von Einsiedel
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 200oc for 30-35 minutes until firm to the touch
Supplied by Erddig
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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
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White pot
- 8 slices of white buttered bread
- 170g / 6 oz raisins
- 2 lemons, grated rind only
- 110g / 4oz castor sugar
- 570ml / 1 pint single cream
- 285ml / ½ pint milk
- 6 Freedom Food eggs
- Freshly grated nutmeg
Method
- Grease a 4 pint ovenproof dish. Cut the buttered bread into triangles.
- Fill the dish with layers of bread and raisins, grated lemon rind and nutmeg.
- Heat the cream and milk until just reaching boiling point, pour over eggs, stir in the sugar, and pour over the pudding.
- Leave to stand for about an hour.
- Place the dish in a roasting tin with warm water to come half way up the sides of the dish.
- Bake in the preheated oven 320°F / 160°C for about an hour, until lightly brown and crisp on top.
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Snowdon Pudding
- 25g / 1 oz butter
- 100g / 3½ oz raisins seedless
- ¼ white bread loaf made into
- breadcrumbs
- 75g / 2½ oz suet
- 75g / 2½ oz soft brown light sugar
- 25g / 1 oz cornflour
- 1 fresh lemon
- 2 Freedom Food eggs
- 60ml / 2¼fl oz marmalade
Method
- Smear butter on the inside of a 1.2 litre pudding bowl. Press half the raisins into the buttered surface.
- Mix the breadcrumbs, suet, brown sugar, cornflour and remaining raisins together.
- Beat the eggs with the marmalade & lemon & stir into the dry mix.
- Spoon the mixture into bowl without disturbing the raisins.
- Cover with baking parchment (pleated). Then a large piece of foil (pleated). Tuck the edges under & press tightly to the sides.
- Steam over a pan for 1¾ hours.
- Turn out the pudding. It tastes delicious served with white sauce.
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© NTPL / Andreas von Einsiedel
Cakes
Sultana and Apple Cake
Ingredients
- 8oz cooking apples peeled and chopped
- 8oz sultanas
- 5floz milk
- 6oz light brown sugar
- 12oz self raising flour
- 1 dessertspoon ground mixed spice
- Finely grated rind of 1 lemon
- 6oz butter
- 1 beaten egg
- 2oz Demerara sugar
Method
- preheat oven to 170°C 3250°F
- grease and line an 8 inch tin
- mix sultanas,apple and milk
- sieve flour, sugar and spice
- stir in lemon rind
- beat in butter and egg
- beat in the apple mixture
- put in to tin
- sprinkle with Demerara sugar
- bake for 1½ -1¾ hours until well risen
Supplied by Erddig
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Lavender Scones
Ingredients
- 8oz self raising flour
- 1 tsp baking powder
- 2oz butter
- 1oz caster sugar
- 1tbsp chopped fresh lavender or lavender flowers
- ¼ pint milk
Method
- Heat the oven to Gas mark 7/220°C/425°F
- Rub the butter into the flour
- Stir in the baking powder, sugar and lavender
- Stir in the milk to make a soft dough and knead lightly
- Pat out to a 1” thick round
- Cut into rounds or triangles and place on a baking sheet
- Bake in the oven for 10-12 mins. until risen and golden
- Serve with butter and lavender honey
Supplied by Bodnant Gardens
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Rhubarb Cake
- 85g / 3oz butter
- 85g / 3oz caster sugar
- 2 Freedom Food eggs
- 85g / 3oz self raising flour
- 455g / 1lb rhubarb
- 1 tbsp Demerara sugar
- For the topping
- 60g / 2¼oz butter
- 85g / 3oz plain flour
- 30g / 1¼oz caster sugar
Method
- Pre heat the oven to 375°F / 190°C grease and line a 8 inch tin.
- Cream together the butter and sugar, beat in the eggs, add a pinch of salt, if needed add a drop of milk to give it a dropping consistency.
- Slice the rhubarb into 1 inch pieces and toss with the Demerara sugar.
- Pour the cake mix into the tin and arrange the rhubarb pieces on top.
- Sprinkle the topping over and bake for 40-45 mins.
- Serve with a good dollop of fresh double cream.
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Bara Brith
- 340g / 12oz caster sugar
- 540g / 1lb 3oz mixed dried fruit
- 198g / 7oz margarine
- 340ml / 12fl oz milk
- Half teaspoon mixed spice
- 368g / 13oz self raising flour
- 0.75 teaspoon bicarbonate of soda
- pinch of salt
- 4 Freedom Food eggs
Method
- Bring the fruit, margarine, sugar, milk and mixed spice to the boil slowly for 2-3 minutes.
- Allow to cool and leave overnight.
- Blend together the dry ingredients and beaten eggs and add to the fruit mixture.
- Line a 2lb loaf tin with lightly greased grease proof paper.
- Pour in the ingredients and cook in a pre heated oven at 300°F / 150°C for between 1½ and 2 hours.
- When cooked bring out of oven, let cool, then turn out the loaf onto a suitable plate. Serve cold.
Our new local recipes leaflet features delicious recipes from around our tea-rooms, with the emphasis firmly on local and seasonal ingredients:
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