11 minute read
Recipes
Welsh Beef Katsu
Ingredients
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• 4 thin cut Welsh Beef sirloin steaks • 75g seasoned plain flour • 1 large egg, beaten • 75g panko breadcrumbs (or make your own breadcrumbs) • 25g golden breadcrumbs • Oil for shallow frying
For the sauce:
• 1tsp vegetable oil • 1 onion, finely chopped • 2.5cm piece fresh root ginger, grated • 2 garlic cloves, crushed • 1tbsp medium curry powder • 2tbsp plain flour • 250ml chicken stock • 1tbsp soy sauce • 1tbsp honey
Method
1. Make the sauce by heating the oil in a pan and fry the onion for a few minutes to soften and start to colour, add the garlic and ginger and cook for few minutes.
2. Add the curry powder and flour and stir for a minute – slowly add the stock stirring all the time to avoid any lumps.
3. Add the honey and soy sauce – boil and simmer for approx. 10 minutes. You may need to add more water if it’s a bit thick.
4. If you want a smooth sauce place in a blender. 6. Put the flour, egg and breadcrumbs in 3 different shallow bowls or plates.
7. Dip the Welsh Beef steaks in the flour, then the egg and then in the breadcrumbs ensuring they’re all coated.
8. To cook, gently heat the oil in a frying pan and cook the Welsh Beef steaks over a low-medium heat until cooked – approx. 4-5 mins each side. Rest for 5 minutes before slicing.
Serve with sticky rice and the delicious katsu curry sauce and a nice crisp salad or slaw.
Greedy Baked Potatoes
Angela Gray really loves a good baked spud with crisp skin and light, fluffy potato oozing with butter! In this recipe taken from Angela
Gray’s Cookery School Autumn Recipes
book, she has brought together some of her favourite ingredients to create the ultimate greedily-filled jacket that is almost a complete meal in itself – perhaps a portion of cabbage salad and a dollop of slow-cooked red onions would be welcomed plate fellows.
Ingredients
• 3 large baking potatoes (the third potato is to create extra mash for the 4 halves) • 1 large red onion
Filling
• 70g Castle Dairies salted butter • 3 tablespoons crème fraîche • 60g blue cheese e.g. Perl Las or Roquefort • 1 level teaspoon sea salt • ¼ teaspoon ground white pepper • 1 small leek, trimmed and shredded • 200g spinach
To finish
• 25g walnuts • 5 stems flat-leaf parsley leaves, chopped • 1 tablespoon sultanas or dried cranberries
Serves 4
What you do
1. Heat the oven to 220°C/Fan 200°C/Gas 7. Bake the potatoes and the onion for about an hour or so, until soft all the way through. Cut the potatoes in half lengthways, scoop out the flesh into a ricer and pass into a bowl; keep the skins.
Add 25g of the butter, the crème fraîche,
Perl Las, salt and pepper into the potatoes.
Fold in and combine well. 2. Peel the onion and chop finely, pop into a bowl and set aside. 3. Put 4 of the potato skins on an oven tray, divide 10g of the remaining butter between them and sprinkle with sea salt.
Bake for 5–10 minutes until they crisp up, then remove from the oven. 4. Bring a saucepan half-filled with salted water to a boil, cook the shredded leek for 5 minutes, add the spinach and cook for a further 30 seconds. Drain, refresh under cold water and drain again. Squeeze out as much water as you can, then fold into the mash. 5. Pile into the empty potato skins, then return them to the oven for 15 minutes more, until the top of the mash is crisp and browned. 6. Melt the remaining butter in a small frying pan on a high heat for 1 to 2 minutes, until it starts to brown, then fry the chopped walnuts for 30 seconds and stir in the chopped onion and sultanas. 7. Cook for 1 minute then stir in the parsley.
Spoon over the potatoes and serve hot.
Angela Gray’s Cookery School, Autumn Recipes, Written by Angela Gray, Photographed by Huw Jones, £9.99. Published by Graffeg, available from all good book shops and from www.graffeg.com
© Huw Jones
Preparation time: 30 MINS | Cooking time: 40 MINS
This is a real favourite on the festival circuit, when ankle-deep in mud – to keep you going late into the night! Even people who hate conventional bread and butter pudding love this. Not healthy, but filling and yummy! Serve with Greek yoghurt, ice cream or cream. My granny may be dead and gone, but her pud lives on!
Ingredients
BREAD & BUTTER PUDDING
• 1 small loaf of white unsliced bread (doesn’t work so well with brown) • 80g butter + a little extra for greasing baking dish • 50g raisins or dried fruit of your choice • 5 large eggs • 700ml whole milk • 100g soft brown sugar + a little extra to sprinkle on top
STICKY TOFFEE SAUCE
• 65g caster sugar • 65g butter • 80g soft brown sugar • 125ml golden syrup • 150ml single cream
Method
1. Preheat oven to 160°C. 2. Butter a deep-sided baking dish (approx. 30cm x 25cm). 3. Cut the bread into chunks, about 5cm x 3cm. Butter pieces randomly to use up all butter. 4. Place in the baking dish and sprinkle with drïed fruit. 5. Crack eggs into a large bowl and whisk with a fork to break up the yolks. Add the milk and most of the sugar and mix together. 6. Pour over the bread, pressing down the chunks to absorb the liquid, and then sprinkle with a little sugar. Leave for 10 mins then bake in the oven for approx. 40 mins, until golden and set in the middle. 7. To make the sticky toffee sauce, place the caster sugar, brown sugar, butter and syrup in a saucepan over a medium/low heat. Melt everything together, stirring until smooth. Bring to the boil for 3 mins. 8. Take off the heat and add the cream. Be careful: it will bubble and spit! 9. When you take the pudding out of the oven, check it is cooked by poking a knife into the centre of the pudding to make sure the egg mixture is not runny. (Put it back in if it is!) 10. Pour some sauce over the cooked pudding and serve some more with it.
Granny Jones’ Sticky Toffee Bread & Butter Pudding
No Bones Jones: Festival Cookbook (Y Lolfa) £12.99
Great cider is a timeless joy to us at Apple County. We make real cider and perry from 100% freshly pressed juice. Each cider is made from a single variety of bitter-sweet apples all grown in local orchards.
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Blaenafon Cheddar company is a family business that produces some of Wales’ most awarded handmade cheddar cheeses. Our unique, signature cheese is a Mature Cheddar aged 300ft below ground in Big Pit mining museum for exceptional flavour. By using a selection of ingredients within our flavoured cheeses, from all over Wales we can lead you on a taste experience from south Wales to Cardiff, Swansea, mid Wales, up to the North and a quick delicious hop over to Anglesey. Ales, beer, cider, mustards & chillies, Whisky & Brandy are mixed into our cheeses to give a real tongue tingling experience. Our products are available online from www.chunkofcheese.co.uk. We give talks & cheese presentations to various groups & associations. Coach parties welcomed for a Taste of Wales Event via pre booking only £20pp.
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Roast Butternut Squash Soup with toasted Seeds
Method
By Chris Price, Training Officer, Cambrian Training
Autumn…the best time of year to start making some heart-warming soup for when those cold gloomy nights start to draw in. With Halloween approaching and pumpkin carving high on the agenda, why not try and make some squash soup of your very own. With this recipe you can swap out the standard Butternut squash and use any type out there, each having their own flavour and colour. Don’t forget you can keep those seeds aside and roast them for a small snack or to add to your soup for that added extra crunch. Here is a step-by-step guide to preparing and cooking this autumnal soup dish:
Ingredients
• 2 tbsp olive oil • 2 onions, finely chopped • 1kg squash • 200g butter • 700ml vegetable stock or chicken stock • 150ml double cream • Parsley , finely chopped ( optional ) • Salt and pepper to season • Tin foil for roasting. • Toasted Seeds • When scooping out the seeds from the squash/pumpkin, keep them to one side and clean them up for use later on. 1. Pre heat the oven to 185c
2. Using a brown chopping board and chef knife carefully cut the squash length ways in half, using a table spoon scrape out the seeds and place into a bowl for later.
3. Now you will need to score the squash making a cross in its flesh. Once done add a small knob of butter and season.
Place then the seasoned squash into some tin foil and wrap tightly and place onto a roasting tray. Then carefully put the tray into the oven and bake for 30-40min or until the squash feels soft once poked with a wooden spoon.
4. As the squash is in the oven, you can start on the seeds. Carefully remove the seeds from the pulp and place onto a roasting tray, toss in some olive oil and season with salt & pepper. Then you can roast them in the oven till golden brown. Cool and use later on to garnish your soup.
5. Once the squash is done, remove from the oven and be careful not to burn yourself.
I find it is best to remove the flesh whilst it’s still hot. So being careful, remove the foil and using a table spoon, scoop out the flesh and place into a bowl.
6. When you are ready with this, you can carefully dice the onion and fry till translucent. Top Tip; “this is the best time to start seasoning your soup as you don’t want to add to much salt last minute and the soup only tasting like salt”.
7. As the onions soften you can add in your squash flesh and stir till combined. Then add in the stock as required and bring to the boil.
Top Tip; “when adding your stock, be sure to add the right amount, just enough to cover the contents, you can always add more later on if needed.”
8. Bring the pan to a boil then reduce to a simmer for 15 minutes.
9. Lastly using either a hand blender or blender. Blitz the contents until smooth.
Then checking the seasoning of the soup to your liking, you can serve up the soup in bowls and sprinkle the toasted seeds on top along with some chopped parsley if desired.
The art of creating delicious seasonal vegetable soups develops skills learnt by apprentices when working towards an Apprenticeship Level 2 in Craft Cuisine & Professional Cookery and covers preparing and cooking of a range of vegetables. For more information about Apprenticeships contact Cambrian Training Company at cambriantraining.com or Tel: 01938 555893.
