Rowland Ellis (1650 – 19 September 1731): Welsh Quaker leader.

19th September
Rowland Ellis (1650 – 19 September 1731) was a Welsh Quaker leader.
Ellis was the owner of the farm of Bryn Mawr near Dolgellau. He became a Quaker, along with a number of other inhabitants of Dolgellau, after a visit to th...e town by George Fox in 1657. As a result of religious persecution, he and others emigrated to Pennsylvania in 1686. The town of Bryn Mawr there is named after Ellis's farm. In 1688 he briefly returned to Wales to set his affairs in order, but went back to Pennsylvania, where in 1700 he was elected to represent Philadelphia in the provincial assembly.See more

Welsh Recipes: Strawberry-Rhubarb Caerphilly Crumble

Welsh Recipes: Strawberry-Rhubarb Caerphilly Crumble
Ingredients
For the filling:
750g rhubarb...
300g strawberries
100g sugar
2 tablespoons preserved ginger - chopped
For the topping:
225g plain flour
100g butter
75g Caerphilly cheese
zest orange
75g demerara sugar
Equipment
chopping board
tablespoon
sharp knife
mixing bowl
large oven proof dish
table knife
grater
Method
1. Heat the oven to 190C/Gas 5.
2. Top and tail the rhubarb, remove any tough skin. Cut the rhubarb into 1.5cm pieces. Place the rhubarb in the ovenproof dish along with the ginger and sprinkle with sugar.
3. Cut the strawberries in half and place on top of the rhubarb.
4. Place the flour in a mixing bowl. Cut the butter into small pieces using a table knife. Rub in the butter using your fingertips until it resembles breadcrumbs.
5. Crumble in the cheese and stir in the orange zest and demerara sugar. Spoon the topping evenly over the fruit.
6. Bake the crumble for 30 minutes until golden. Serve warm with honey and a little thick yoghurt.See more

16th September: Today is Owain Glyndwr Day, and the anniversary of the proclamation of Glyndwr as Prince of Wales.

1. 
   The revolt of Owain Glyndŵr began as a local dispute with his powerful neighbour, Sir Reginald de Grey, during 1399 and 140...0. The cause of this dispute was a piece of common land that Glyndŵr asserted had been stolen by Grey and he appealed to the new king, Henry IV, for justice. None was offered and after repeated appeals, all ignored, Glyndŵr raised his standard outside Ruthin on 16 September 1400, effectively proclaiming himself Prince of Wales. To the men of Wales who followed him, however, Owain Glyndŵr was the symbolic leader of a resistance movement that turned into a widespread national uprising. Glyndŵr wasn't the only one with grievances against acquisitive and arrogant Marcher lords like Grey; many Welshman had long harboured a similar sense of frustration at unjust and oppressive English rule. Such men flocked in droves to Owain's banner and by 1401, the revolt had spread like wildfire the length and breadth of Wales.
   Owain Glyndŵr was a Welsh landowner, and a direct descendent of the dynasties of Powys Fadog (through Madog ap Maredudd, his great, great, great, great Grandfather) and Deheubarth (through his maternal Grandfather) and indirect descendant of the Gwynedd dynasty (through his connection with Owain Gwynedd and Gruffudd ap Cynan). Owain owned a manor in Sycharth and owned lands in the lordship of Glyndyfrdwy, a part of the commote of Cynllaith and lands in Cardiganshire. The Glyndŵr rebellion began in 1400, following years of increasing resentment among the Welsh people, at the English’s treatment of them. The rebellion marked a change in Wales, as the Aristocratic families of Wales, who came to be Glyndŵr’s main supporters, were traditional supporters of the Crown. The Glyndŵr rebellion began with an attack on the town of Ruthin in 1400, followed by attacks on Rhuddlan, Flint, Holt, Oswestry and Welshpool. The revolt was supported by the Welsh people and many Welsh people in exile returned to join the revolt. In 1404, Glyndŵr held a Parliament in Machynlleth and signed agreements with Scotland and France. In 1406, Owain Glyndŵr sent a letter to King Charles VI of France, asking for his support to the rebellion and outlining his visions for Welsh independence, establishing an independent church in Wales and establishing two Welsh universities.
   The Welsh poets professed that Glyndŵr was in fact the prodigal son, who had been sent to free the Welsh people from the English crown, and Glyndŵr was also immortalised by William Shakespeare, in his play ‘Henry IV: Part 1. Owain Glyndŵr certainly had a tenacious personality and excellent leadership skills: he was never betrayed by his army and his rebellion went on for more than a decade. He succeeded in overcoming the English army several time, taking Harlech and Cricieth castles in the process, but in 1409, he was cornered in Harlech Castle, bringing an end to his rebellion. Owain somehow managed to escape but paid a heavy price for his political ambitions: his wife, two daughters and grandson were captured and imprisoned in London until their deaths. Owain Glyndŵr refused the offer of a pardon by the English Crown and it appears that Owain himself died in 1416, in his daughter, Alis’ home.
   Owain Glyndŵr’s Day is now celebrated annually on September 16th. 

Monmouth pudding

Welsh Recipes: Monmouth pudding
Ingredients for the pudding
90g/3¼oz fresh breadcrumbs...
2 tbsp soft light brown sugar
450ml/1 pint whole milk
1 lemon, zest only
2 tbsp caster sugar
25g/1oz salted butter
3 large free-range egg yolks
For the topping
175g/6oz raspberry jam
150g/5oz fresh raspberries
75g/3oz caster sugar
3 large free-range egg whites, whisked until soft peaks form when the whisk is removed
Preparation method
For the pudding, preheat the grill to a medium setting.
Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside.
Preheat the oven to 150C/300F/Gas 2.
Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes.
Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined.
Pour the pudding mixture into a 20cm/8in ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into the middle of the pudding comes out clean.)
Remove the pudding from the oven and increase the temperate to 180C/350F/Gas 4.
For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries.
In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed.
Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown.
Serve immediately.

                             

Leek and Potato Soup

Welsh Recipes: Leek and Potato Soup
Ingredients:
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.

Saint Deiniol of Cymru Wales

11th September
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

    

Welsh Recipes: Glamorgan sausages

 

1. 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.
   Ingredients
   For the sausages...
   25g/1oz butter
   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
   Preparation method
   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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Wales ~ Land Of My Fathers. ♥