Welsh Recipes: Leek and Potato Soup
30 grams (1 oz) butter...
2 large leeks
450 grams (1 lb) potatoes
570 ml (1 pint) vegetable (or chicken) stock (Note: add double the stock if you want a thinner soup)
280 ml (1/2 pint) milk or cream
1 rasher (strip) of bacon
salt and pepper
some sprigs of parsley
How to Make Leek and Potato Soup:
Cut bacon finely and fry in the butter in a deep skillet or saucepan.
Wash and cut the leeks into thin pieces - this is best done by first cutting the leeks lengthwise a couple of times, then slicing across thinly.
Add the chopped leeks to the pan and simmer on a low heat.
Wash a peel the potatoes and dice them as small as possible and add to the pan.
Stir in the stock and add salt and pepper to taste.
Cover pan and simmer over low heat for 20 minutes, until the vegetables are tender.
Use a masher to break down the potatoes in the pan and stir well.
Just before serving, stir in the milk or cream and place a sprig of parsley on top.
Thursday, September 12, 2013
Tuesday, September 10, 2013
Today is the feast day of Saint Deiniol (died 584) the first Bishop of Bangor (print is of Bangor Cathedral)
Saint Deiniol was the grandson of Pabo Post Prydain a King of Yr Hen Ogledd, and when the family lost their land ...in the North of England, they were given land by the King of Powys, Cyngen ap Cadell. Deiniol is said to have studied under St Cadoc and to have been later given land by Maelgwyn Gwynedd to found a monastery on the site where Bangor Cathedral now stands. He attended the Synod of Llanddewi Brefi c.545 with Saint David and was also consecrated by David the same year. He is buried on Bardsey Island, and is also venerated in Monmouthshire, Herefordshire and Brittany.See more
Monday, September 9, 2013
Wales ~ Land Of My Fathers. ♥
- Welsh Recipes: Glamorgan sausages with red onion and chilli relish
These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food.
For the sausages...
115g/4oz leeks, trimmed, finely sliced (prepared weight)
175g/6oz fresh white breadcrumbs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
150g/5oz Caerphilly cheese or Welsh Cheddar, finely grated
2 free-range eggs, separated
1 tsp English mustard
½ tsp flaked sea salt
5 tbsp sunflower oil
freshly ground black pepper
For the red onion and chilli relish
2 tbsp sunflower oil
2 medium red onions, finely sliced
1 red chilli, finely chopped
2 garlic cloves, crushed
75g/2½oz light brown muscovado sugar
5 tbsp white wine vinegar
For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined.
Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly.
Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish.
Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.See more
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Historical Monuments in Wales: Pillar of Eliseg
The Pillar of Eliseg also known as Elise's Pillar or Croes Elisedd in Welsh, stands near Valle Crucis Abbey, Denbighshire, Wales. It was erected by Cyngen ap Cadell (died 855), king of Powys in honour of his great-grandfather Elisedd ap Gwylog. The form Eliseg found on the pillar is thought to be a mistake by the carver of the inscription.
The Latin inscription not only mentions several individuals described in the Historia Britonum, but also complements the information presented in that text. A generally accepted translation of this inscription, one of the longest surviving inscriptions from pre-Viking Wales, is as follows:...
† Concenn son of Cattell, Cattell son of Brochmail, Brochmail son of Eliseg, Eliseg son of Guoillauc.
† And that Concenn, great-grandson of Eliseg, erected this stone for his great-grandfather Eliseg.
† The same Eliseg, who joined together the inheritance of Powys . . . throughout nine (years?) out of the power of the Angles with his sword and with fire.
† Whosoever shall read this hand-inscribed stone, let him give a blessing on the soul of Eliseg.
† This is that Concenn who captured with his hand eleven hundred acres which used to belong to his kingdom of Powys . . . and which . . . . . . the mountain
[the column is broken here. One line, possibly more, lost]
. . . the monarchy . . . Maximus . . . of Britain . . . Concenn, Pascent, Maun, Annan.
† Britu son of Vortigern, whom Germanus blessed, and whom Sevira bore to him, daughter of Maximus the king, who killed the king of the Romans.
† Conmarch painted this writing at the request of king Concenn.
† The blessing of the Lord be upon Concenn and upon his entire household, and upon the entire region of Powys until the Day of Judgement.