Welsh Recipes: Welsh oggie

 

Welsh Recipes: Welsh oggie
Ingredients
Makes: 8 oggies...
Shortcrust pastry
450g plain flour
1 pinch salt
250g chilled butter, diced
6 tablespoons chilled water
beaten egg or milk, to glaze
Filling
25g butter
1 onion, finely chopped
200g leeks, finely sliced
salt and pepper to season
350g lean lamb, finely diced
200g potato, peeled and finely diced
50ml lamb or vegetable stock
1 tablespoon mint sauce
Method
Prep:1hr › Cook:35min › Ready in:1hr35min
Make the pastry:
Sift the flour and a pinch of salt together into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Sprinkle 6 tablespoons chilled water evenly over the surface and start bringing the dough together.
Add a little more water if the mixture is too dry. Gather the dough together, then lightly knead on a floured surface for a few seconds until smooth. Wrap and chill in the fridge for 20 minutes.
Make the filling:
Put 25g butter in small pan and add onion, leek, salt and pepper and fry gently for 1 to 2 minutes.
Add the lamb, fry gently for a further 2 minutes.
Add the diced potato and stock, simmer for 5 minutes. Add the mint sauce. Set aside to cool.
Assemble:
Divide the pastry into eight pieces, then roll out each piece on a lightly floured surface to a 22cm round. Spoon an equal amount of the filling onto the centre of each pastry round.
Cover half of each pasty circle with the filling. Moisten pastry edges and fold pastry over the filling. Use your fingers to crimp the pasty all along to try to eliminate any leakage when pasty is cooking. Brush with milk or beaten egg before placing in the oven.
Cook in a pre-heated oven at 230 C / Gas 7 for 10 minutes and then turn down to 190 C / Gas 5 for another 20 to 25 minutes.
Pasty should be hard and golden brown.
Photo credit: eatingwales.com
Recipe Credit: http://allrecipes.co.uk/See more

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Cawl Cennin a Hufen

 

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Welsh Recipes: Cawl Cennin a Hufen (Welsh Creamed Leek Soup)
Ingredients:
Butter: 2oz...
Leeks: 1 ¼ lb
Roughly chopped onion: 1/2 lb
Roughly chopped head of celery: 1 bunch
Stock: 5 pints with 1 Knorr stock cube
Parsley: roughly chopped 1 oz
Salt and Pepper
Double cream: 5 oz
Preparation:
- Clean the leeks thoroughly, chop them roughly.
- Melt butter and cook onions and leeks and celery without browning
- Add the stock, bring to the boil, simmer for 1 hour, skimming if necessary,
- Rub through sieve or put in blender till smooth.
- Reheat gently.
- Stir in the parsley.
- Season with salt and pepper.
- Stir in the cream, correct seasoning, and serve with fresh baked bread.
Full credit to: pattayadailynews.comSee more

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The Great Backyard Bird Count

Traditional Welsh Cawl

Welsh Recipes: Traditional Welsh Cawl
2lb best end of  Welsh lamb
1 small swede
1 medium parsnip...
1/2 carrots
1lb potatoes
2 leeks
1oz parsley
1/2 oz flour
salt and pepper
METHOD
1. Place the meat in a large saucepan and cover with water, add salt and pepper.
2. Slowly bring to the boil and skim carefully.
3. Add the chopped carrots, swede, parsnip and whites of leeks and simmer for 2 hours. If in season cabbage, celery etc. can all be used.
4. Add chopped potatoes and simmer for a further 1/2 hour.
5. Thicken with flour and water and add the chopped parsley and green of leeks.
6. Simmer for a further 15 mins.
7. Serve hot.
8. Cawl is particularly tasty when left overnight and again served hot.See more

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Historical sites in Wales: Cilmeri

Historical sites in Wales: Cilmeri (sometimes given the anglicised spelling Cilmery) is a village in Powys, mid-Wales.
The village is famous for being close to the spot where the last native Prince of Wales of direct descent, Llywelyn ap Gruffudd, was slain in a skirmish by soldiers in the service of Edward I of England, on 11 December 1282.
A memorial stone to Llywelyn ap Gruffudd was erected on the site in 1956 and serves as the focal point for an annual day of remembrance on the anniversary of his death.

Lligwy Burial Chamber - Neolithic

 

The Huge capstone estimated to weight around 25 tonnes is supported by 8 side stones of locally occurring limestone. Described in 1781 and excavated in 1909, it contained numerous Neolithic flints and pots, along with the remains of 15-30 people including children. The Possible East, West and South alignment of stones suggest astronomical purposes
The pottery included Grooved Ware and Beaker suggests a later Neolithic date but could have been placed there at the end of the tombs life as a burial place . Grooved Ware is thought to have originated on Orkney and is often associated with ritual sites

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Cambriae Typus

Welsh History: Cambriae Typus (below)
Cambriae Typus, the "model image of Wales", is the earliest published map of Wales as a separate region from the rest of Great Britain. Made by Elizabethan polymath Humphrey Llwyd in 1573, the map shows Wales stretching to the River Severn, including large areas of what is now England.
Publication ...
Humphrey Llwyd (1527–1568), a Welsh historian, physician and politician, though not a professional surveyor, began work on the Cambriae Typus late in his life. In a letter shortly before his death he sent the manuscript of the map to Abraham Ortelius, who published it in the 1573 Additamentum to the 1570 publication of Theatrum Orbis Terrarum. The map was titled Cambriae Typus. The map of Wales appeared alongside a joint map of Wales and England, also by Llwyd. Cambriae Typus was subsequently revised and used in the Mercator atlas of 1607 and in later atlases.
Specifications
The original four-sheet manuscript of the map has now been lost, but original prints from Theatrum Orbis Terrarum still survive. Although often described as a 1573 publication, the National Library of Wales, which owns an original print of the map, place a tentative date of 1574 to the work. The original print of the map was 47.2 by 34.7cm, using Ortelius typeface. The scale was set at ca.1:520,000.
Features
Cambriae Typus is the first printed map to show Wales as a separate region. The map itself is a weak representation of the country, even for its time, with multiple inaccuracies that did not exist in contemporary maps. It has been suggested that the poor delineation of the coastline may be due to a mistake made by Ortelius in transferring the original or that Llwyd had based the original on an earlier inaccurate map.
Location names on the front of the map are given in Latin, English and Welsh, while the back side contains the equivalent text in German. Various features depicted on the map include a divider caliper in the lower left-hand corner, a cartouche, a sailing ship in Cardigan Bay, as well as a sea monster in the Irish Sea off the coast of Pembrokeshire. The map has a decorative border.
In total five revisions were made to Llwyd's map, including a copper etching by Peter Kaerius, published by Jodocus Hondius in 1603. This version retained the original features of the map, but the additional graphics were changed. In the 1603 print the dividers were replaced by a quarter compass radiating lines out across the Irish Sea, the cartouche was enlarged; while the original ship and seas monster were removed and replaced by two different versions of each. A 1612 version had a stronger more defined coastal outline based on the original, with a further edition using the same improved coastal outline on Hondius' map.
The map shows Wales stretching to the River Severn, land which is now part of England. This was because Llwyd was making a cultural and historical map, rather than one that showed the political situation of the time.

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