Royal Welsh Cookbook

Gilli Davies

Description

A collection of recipes from members of the Welsh regiments together with those of families and friends.A really eclectic mix representing a long and proud history of serving and living around the world. The book has over 80 recipes: soups, starters, main meals, smaller meals, puddings, sauces, baking and drinks. Recipes have been submitted by people from across the Regimental family.A bold and imaginative initiative that will help tell the stories of the whole Regiment to the hundreds of thousands of visitors to The Royal Welsh Regimental Museum in mid-Wales. The Royal Welsh Cookbook is published by Graffeg 2020 on behalf of The Friends of The Royal Welsh Regimental Museum.Recipes include: Leek and Sweet Potato Soup Hungarian Goulash Homestyle Chicken Curry Danish Lemon Mousse Rhubarb Miracle Pudding

Informations

• Publié par: Graffeg
• Date de parution: 01 octobre 2020
• Nombre de lectures: 0
• EAN13: 9781914079283
• Langue: English
• Poids de l'ouvrage: 2 Mo

Extrait

The Royal Welsh CookBook




The Royal Welsh Cookbook. Published by Graffeg 2020 on behalf of the Friends of The Royal Welsh Regimental Museum. Registered Charity No: 1065098 The Royal Welsh Regimental Museum, The Watton, Brecon, Powys, LD3 7ED
Edited by Gilli Davies copyright © 2020. Designed and produced by Graffeg Limited copyright © 2020.
Graffeg Limited, 24 Stradey Park Business Centre, Mwrwg Road, Llangennech, Llanelli, Carmarthenshire, SA14 8YP, Wales, UK. Tel [phone]. www.graffeg.com.
Gilli Davies is hereby identified as the author of this work in accordance with section 77 of the Copyrights, Designs and Patents Act 1988.
A CIP Catalogue record for this book is available from the British Library.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.
Cover photo: Eton Mess © Huw Jones Photography.
ISBN 9781912654932 eBook ISBN 9781914079283
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Thanks to everyone who contributed recipes to this cookbook.
Edited by Gilli Davies, planned by Dorcas Cresswell and published by Graffeg for the Friends of The Royal Welsh Regimental Museum.



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Contents


Welcome 4
Foreword 5
Soups, Starters, 7 Small Meals & Sauces
Welsh Lamb Cawl 8
Crab or Lobster Bisque 9
Leek and Sweet Potato Soup 10
Chicken Liver Paté 11
Cauliflower Rice 12
Orange Salad with Walnuts 13
Pear and Goats’ Cheese Salad with Apple Vinaigrette 14
Squid and Prawn Salad 15
Granny Crewe-Reed’s Game Paté 16
Marinated Kipper Fillets 17
Cheese and Potato Pie 18
Earth and Sea 19
Homemade Currywurst Sauce 20
Recipe for Onion Sauce 21
The Beano 22
Cheese Soufflé 23
Salmon Fishcakes 24
Devilled Chicken 25
Ham with Creamy Mushroom Sauce 26
Sausage Rolls 27
Mains 29
Salmon Fillets with Chilli Sauce 30
One-Pot Mussels with Sausage, Celery and Scrumpy 31
Haddock with Tomatoes and Chives 32
Coronation Chicken 33
Kedgeree 34
Braised Lamb 36
Chicken and Mango Salad 37
Bobotie 38
Roast Glazed Gammon 39
BBQ Chicken 40
Pork Fillet with Orange Sauce 41
Hungarian Goulash 42
Homestyle Chicken Curry 43
Burgundian Beef Stew 44
Chicken and Mushroom Dairy- Free Pasta 45
Pheasant Breasts in Port 46
Pork Fillet with Apples, Rosemary and Cider 47
Quick Chicken and Leek Crumble 48
Dai 88’s Texan BBQ Beans 49
Normandy Chicken 50
Puddings, Baking 53 & Drinks
Eton Mess 54
Lemon Soufflé Custard 55
Passion Fruit Mousse with Mango Coulis 56
American-Style Cheesecake 57
Christmas Fruit Salad 58
Danish Lemon Mousse 59
Black Forest Gateau Meringue 60
Rhubarb Miracle Pudding 61
Banana Bread 62
Ginger Biscuits 63
Cheat’s Lemonade Scones 64
Tiffin 65
Flapjacks 66
Auntie Bill’s Chocolate Cake 67
Wartime Beetroot Red Velvet Cake 68
A Good Small Loaf 70
A Rum Punch from Belize 72
A Strawberry Daiquiri from Berlin 73
A Classic White Lady 74
Chabeel 75
Orange Liqueur 76
Blackberry Brandy 77



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The Royal Welsh Cookbook


As we all snuggled down into lockdown in the Spring of 2020, I decided to look for ways to continue our fundraising for the Museum. Our Friends Committee has always been active and successful in the past and I thought that we could ask colleagues from the Welsh regiments to supply recipes to contribute to this cookbook.
It has been an enjoyable task, with contributions coming from former members of the regiments and also from our far-flung friends in South Africa where, in 2019, we celebrated the 140th anniversary of the Anglo-Zulu wars, known to most people in the UK for the epic battle at Isandlwana and the defence of Rorke’s Drift.
If it would interest you to join the Society of Friends of the Museum, you would:
• Receive regular newsletters
• Enjoy free entry to the museum at Brecon
• Be able to participate in our programme of talks, walks and social events
• Have the opportunity to volunteer to work with other Friends
• Benefit from a discount on selected items in the shop.
Please contact me: Dorcas Cresswell Phone: [phone] or email: [e-mail]
The Friends of the Royal Welsh Regimental Museum, Registered Charity No: 1065098. Address: The Royal Welsh Regimental Museum, The Watton, Brecon, Powys, LD3 7ED. www.royalwelsh.org.uk.


Welc o me



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Foreword


Welcome to the Regimental cookbook. I hope you will enjoy flicking through the many recipes and trying some out for yourself. They are a really eclectic mix which represent our long and proud history of serving and living around the world. They have been submitted by people from across the Regimental family, in its broadest sense, and I am most grateful for all the contributions.
One of the places that we reminisce and share our stories with each other is around the dining table, so it is fitting that the proceeds from this excellent book with all its delicious recipes will go towards the new Regimental museum in Brecon, a bold and imaginative initiative that will help tell the stories of the whole Regiment to the hundreds of thousands of visitors to Mid Wales.
Thank you also to the two people who have brought this book to life: to Dorcas Cresswell for conceiving the idea, attracting such a rich variety of entries and taking the project through to completion, and to Gilli Davies, our editor, for lending us her experience and expertise as a published cookery writer.
James Swift Colonel of the Regiment


F o rew o rd



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The Royal Welsh Cookbook




7


Mains



Soups, Starters, Small Meals & Sauces



8


The Royal Welsh Cookbook


Welsh Lamb Cawl



Ingredients
1kg shoulder or neck of Welsh lamb (on the bone)
1 onion, peeled and finely chopped
4 potatoes, peeled and finely chopped
5 carrots, peeled and finely chopped
1 small swede, peeled and finely chopped
1 or 2 parsnips, peeled and finely chopped
1 celery stick, chopped
2 tomatoes, peeled and halved
2 bay leaves
1 teaspoon paprika
1 teaspoon thyme or mixed herbs
1 tablespoon flour
2 leeks, sliced
2 tablespoons chopped parsley
salt to taste
Serves 6


Place the lamb in a large saucepan, cover with 2 litres of water and bring to the boil. Turn down the heat and simmer for 2-3 hours. Leave to cool overnight. The next day, remove any fat on the surface.
Cut the meat off the bone and return it to the stock, discarding the bone.
Add the vegetables, herbs, paprika and salt and simmer. Add more water if needed.
When the vegetables are tender, mix the flour with water to create a thin paste and add this to the cawl to thicken it.
Finally, add the leeks and parsley and simmer for a few minutes.
Serve the cawl with plenty of cheese and fresh bread.




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By Tim Van Rees
Tim is the Vice Chair of the Museum Trustees. This is a translation of a recipe that was originally in Welsh.



This cawl will be even tastier if reheated the next day.



9


Soups, Starters, Small Meals & Sauces


Crab o r L o bster Bisque



Ingredients
500-900g crab or lobster with fingers removed (they are the poisonous bits inside)
450g mixed chopped onion, leek, carrot and celery
50g butter
small bunch mixed fresh herbs
1 can chopped tomatoes
1 teaspoon tomato purée
1 litre fish stock or water and 2 stock cubes
50g rice
1 good glass of white wine
1 large night cap of brandy
Garnish
chopped parsley
double cream
tiny amount of brandy
Serves 4-6


Sweat the vegetables in the butter in a large saucepan.
Add the carcasses, tomato, all liquids, rice and herbs and simmer for an hour or two.
Allow to cool, then remove all the carcass bits and place them in a thick-bottomed pan without any liquid. (Ideally you should now pulverise the carcase bits to extract all the flavour). Heat the shells for a minute or two then add a maximum half a pint of water, bring to the boil and simmer for 10 minutes to extract all flavour.
Using a sieve, return this stock to the vegetables and bring the soup to the boil.
Finally, liquidise the contents of the saucepan, check seasoning and serve in individual bowls garnished with the parsley, a swirl of cream and a drop of brandy.