Recipes

Welsh Beef goulash

Prep time: 20 mins | Cook time: 2 hours | Serves: 4

Ingredients

• 750g PGI Welsh Beef chuck steak (braising steak), cut into chunky cubes • 2 large onions, cut into wedges • 3 garlic cloves, crushed • 1 tbsp oil • Seasoning • 1 tbsp paprika • 1 tbsp smoked paprika • 150g chestnut mushrooms, quartered • Splash of red wine vinegar • 1 red pepper, deseeded and cut into chunks • 1 orange pepper, deseeded and cut into chunks • 2 tbsp tomato purée • 600ml beef stock • 1 x 400g tin of chopped tomatoes • 1 tbsp cornflour to thicken (if required)

To serve:

• Soured cream • Parsley, chopped • Crusty bread

Method

1. Preheat the oven to 170˚C / 150˚C fan /

Gas 3.

2. Heat the oil in a pan or flameproof casserole dish and fry the beef in two batches until nice and brown. Return all the beef into the dish. and stir for a further minute.

4. Add the paprika spices and stir well. Add a splash of red wine vinegar.

5. Add the tomatoes, stock and seasoning, stir well and bring to the boil. Cover with a lid and place in the oven for 1 hour 30 minutes.

6. Add the peppers and cook for a further 30 minutes or until the beef is tender.

7. Prior to serving, thicken if required.

8. Serve with spoonfuls of soured cream and chopped parsley.

9. Delicious served with chunky bread, rice or buttered pasta.

Ingredients

serves 4

Welsh PGI Lamb

• 4 bone rack of Welsh PGI lamb • 2x 8oz square cut rump of Welsh PGI lamb

Potato Gratin Puree

• 5 Large Maris piper(peeled) • 1 head of garlic (Fine diced) • 1 bunch thyme (Picked) • 1tsp Halon Mon Welsh Salt • 1tsp Cracked black pepper • 200ml Double Cream

Vegetables

• 100g Peas • 100g Samphire • 100g Sweetcorn • 1tsb Welsh rapeseed oil • 1 Pack baby carrots

Herb Crust

• 1 bunch coriander • 1 bunch parsley • 1 bunch lovage • Sourdough off cuts

Jus Roti

Th e techniques and skills used in this recipe are taught to apprentices, who are working towards an Apprenticeship Level 2 & 3 in Professional Cookery and covers preparing meat, cooking & fi nishing of complex dishes. For more information about how we can help support your business or help you become an apprentice, please contact Cambrian Training Company at cambriantraining.com or email; info@

cambriantraining.com

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Herb Crusted Welsh PGI Lamb, Potato gratin Puree

As the weather turns colder, its time to have a go at some Welsh winter recipes. In this addition, we are celebrating Welsh PGI Lamb off the back of Love Lamb Week that is celebrated every September.

What does PGI mean? Protected Geographical Indication – or PGI – is a way of recognising a specifi c geographical area that produces high-quality food and drink. Th is means that PGI Welsh Lamb is diff erent and has special characteristics that are unique to Wales and cannot be replicated anywhere else.

So why not take a trip to your local butchers and food producers and try this recipe at home for family and friends.

#supportlocal #lovelambweek

Method

For the Lamb

Preheat the oven to 180 (Fan) To prep the lamb, remove any excess meat off the bones and scrape them clean with the blade of your knife. Score the fat on both the rack and the rump and season generously. Pan fry both pieces until evenly golden then place in the oven: Lamb rack for 12-14 minutes Lamb rumps for 14-16 Minutes then leave to rest

For the Potato Gratin Puree

Slice the potatoes on a mandolin to approximately 1-3mm. Mix with salt, pepper, garlic and thyme. Layer into a deep tray overlapping each piece slightly until the tray is full or you run out of potato. Cover with the cream and bake for 1 hour until a small knife passes through with ease then place through a potato ricer to make the puree

For the Herb Crust

Place the bread into a food processer and then tear up the soft herbs and blitz all these together until a green breadcrumb is formed. Spread onto a baking tray and bake for 10 mins to dry out then set aside to cool.

For the Vegetables

Halve the carrots and blanch in salted boiling water until al dente. Mix the peas, samphire, sweetcorn in a pan with a tea spoon of rapeseed oil and cook until the samphire has slightly wilted.

For the Sauce

Take the pan you cook the lamb in and deglaze with the white wine removing all cooking residue, pour in all cooking juices and begin to reduce. Once the mix has reduced by half, add in the cubed butter cube at a time and emulsify to thicken.

To Serve

Swipe the puree over the plate, slice the rack and rump. Brush one side of the rack with Dijon mustard and dip into the cooled herb crumb. Arrange onto the plate with a line of the vegetable mixture, baby carrots and then drizzle generously with the Jus roti.

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Beijing Burger, Asian Slaw and Sunomono

Serves 6 | Prep time 45 minutes | Cook time 15 minutes

Ingredients

For the burgers

• 1 tbsp rapeseed oil • 125g edamame beans, cooked • 1 x 400g tin black beans, drained • 125g courgette, grated • 1 medium carrot, grated • 50g panko breadcrumbs • 50g blanched peanuts, toasted and roughly chopped • ½ medium onion, finely chopped • Small bunch coriander, chopped • 75g beansprouts, cut in half • 2 replacement eggs (I used Orgran No

Egg) • 1 teaspoon Chinese 5 spice • Sea salt and black pepper • 1 tablespoon plain flour • 6 rolls or burger buns • 12 little gem leaves

For the Asian slaw

• 2 tablespoons crunchy peanut butter • 400g white cabbage, finely shredded • 1 red pepper, finely sliced • 4 spring onions, sliced on the diagonal • 1 large clove garlic, peeled and finely chopped • 1 tablespoon soya sauce • 1 tablespoon rice vinegar • 1 tablespoon sriracha • 1 tablespoon chopped chives • 1 tablespoon toasted sesame seeds • Pinch salt • For the sunomono • 1 cucumber, peeled • 2 tablespoons rice vinegar • ½ tablespoon golden caster sugar • 1 teaspoon fresh ginger, very finely chopped or grated • 1 tablespoon fresh basil, chopped • 1 spring onion, finely sliced • ½ teaspoon fine sea salt

Method

1. Firstly, make the sunomono: cut the cucumber in half lengthwise and slice as thinly as possible into half-moons. Mix together all the other ingredients. Pour the dressing over the cucumber, making sure all the pieces are well coated. Cover and refrigerate. 2. Next, make the slaw: in a large mixing bowl, combine the peanut butter, garlic, salt, soya sauce, vinegar and sriracha. Mix well, then add the other ingredients and refrigerate until ready to serve.

3. Next, make the burgers: Put the black beans in a food processor and chop, then add the edamame beans and pulse a few times until chopped but retaining some texture. Squeeze as much juice as possible out of the courgette, then, in a large mixing bowl, combine all the ingredients, except for the flour.

4. Lightly flour a board or worktop and firmly shape your mixture into six patties.

Put the patties on a plate in the fridge for half an hour or so to firm up. In a large heavy-based frying pan, fry the patties in the oil over medium to high heat for 5 minutes or so, then turn and fry for another 5 minutes or until they are golden and crispy. Serve in the buns or rolls on the little gem leaves, the Asian slaw, then the burger topped with the sunomono.

Recipe from Funny Food by Jane Reynolds and Huw Jones, published by Graffeg £9.99 from Waterstones and Graffeg.com

Slow roasted belly porc with apple, honey and cinnamon

Serves: 4 | Prep Time: 10 minutes | Cooking Time: 2 hours

Ingredients

• 700g piece of lean porc belly • 300ml cloudy apple juice • seasoning • 1 tsp ground cinnamon • 2 apples, cored and quartered • 2 plums, stoned and halved • 2 large sprigs of fresh sage • 1 tbsp honey

Method

1. Preheat the oven to 180˚C / 160˚C fan /

Gas 4.

2. Take the flat piece of porc belly, dry the rind and score deeply with a sharp knife.

3. Line a shallow roasting tin with two large pieces of foil and add to this the apple juice, seasoning and spices.

4. Place the porc onto the foil and tuck the foil around the joint so that the liquid is against the belly joint, but the top is left dry and exposed. Brush the rind with oil and sprinkle with salt. Open roast for about one hour.

5. Add the apples, plums and sage. Now cover over the whole joint with foil and return to the oven for a further hour.

6. Once cooked, carefully open the foil, drizzle the rind with honey and place under a preheated grill for about 5 minutes to finish off the crackling.

7. Cut the belly into thick slices, drizzle with sauce and serve with fruit.

Welsh Beef steak and ale pie

Prep time: 15 mins | Cook time: 2 hours | Serves: 6 (freezes well)

Method

Ingredients

• 900g (or 2 x 450g packs) of pre diced PGI

Welsh Beef chuck or stewing steak • 25g flour • Seasoning • 2 tbsp oil • 25g butter • 2 large onions, roughly chopped • 2 garlic cloves, sliced • 150g chestnut mushrooms, quartered • 1 tbsp Worcestershire sauce • 1 tbsp tomato purée • 1 bay leaf • 500ml ale • 400ml beef stock • Handful of fresh herbs e.g. thyme, parsley, oregano • 1 pack of puff or shortcrust pastry • 1 egg, beaten 1. Season the flour and use to coat the beef.

2. Heat the oil in a large pan or flameproof casserole dish and fry the beef in 2 batches until brown. Remove from the pan.

3. Add the butter, garlic, onions and mushrooms to the pan and fry for a few minutes. Return the beef to the pan.

4. Add the tomato purée, Worcestershire sauce, ale, stock, bay leaf and herbs. Stir well and bring to the boil.

5. Simmer on a low heat for 1 hour 30 minutes until the meat is tender (thicken if required). Remove the lid and allow to cool slightly. 7. Spoon the filling mixture into the pie dish.

8. Roll out the pastry for the pie top. Cut 4 long thin strips from the edge of the pastry. Brush the edge of the dish with the beaten egg. Use the strips to place around the edge of the pie dish, and brush with egg.

9. Place the pastry gently over the filling and strips. Trim any pastry that hangs over the edge.

10. Press and crimp the edges and use any remaining pastry to decorate the pie top.

11. Brush with the beaten egg and place in the oven. Bake for approximately 25-30 minutes until the top is golden brown and the filling is piping hot.