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CROESO MAWR TRADITIONAL WELSH FOOD - BWYD CYMREIG TRADDODIADOL |
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HEARTY WELCOME MODERN WELSH COOKING - COGINIO CYMREIG CYFOES |
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Savory
Steamed Leek Pudding – A Saintly, Comfort Food?
By
Ken Thorne, Food Editor, Ninnau
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Steamed Leek Pudding Served With Hollandaise Sauce |
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Food Prep and Photo by Ken Thorne |
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Click here for recipe, created by Celebrity Chef Gareth Johns, it is included in a new Welsh Cookbook recently published. Also, read about what four old Skewen pals who meet for the first time together in fifty years have to say about the St David's Days of the 1940s. |
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NINNAU - OCTOBER 2005
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A Leg of Lamb Roasting Drama It's
the |
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Dorothy's Lamb: Burnt or Roasted to Perfection! Dry or Succulent? Read story! |
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Photo by Ken Thorne |
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NINNAU - AUGUST 2005
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Rhubarb……Makes
Delicious Dishes Year Round |
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Photo by WDA - Food Directorate, Cardiff, Wales |
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NINNAU - APRIL 2005
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How Do You Vote: Welsh Rarebit
or Rabbit? |
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| Traditional Welsh Rarebit - Caws Pobi. Melted Welsh cheese on toast & garnished with tomato and parsley. | Modern Day Welsh Rarebit: Welsh Cheese Sauce - Saws Caws Cymreig over oven roasted vegetables, garnished with roasted tomato and chopped parsley. |
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Photo WDA Food Directorate |
Photo by Ken Thorne |
Read perhaps first real attempt ever written to try to settle this controversy!
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Chippie (Fish & Chip Shop) Is Best In By Ken Thorne, Food Editor, Ninnau.
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– The Secret Of The Welsh Singing Voice?
Simple Leek and Caerphilly Cheese Pesto Sauce Will Make You Sonorous! ******************* NINNAU - MAY 2004 Y Bistro’s Cyw Iâr Y Fenni a Chig Môch……..
Food Prep & Photo: Ken Thorne Roasted Chicken Breast Stuffed With Real Welsh Cheese and Wrapped in Bacon! Click to Read Story and Recipe! ******************* NINNAU - APRIL 2004 Scrumptious Shanks of Lamb move off the back burner to become a most popular dish on both sides of the Atlantic! The Eighteenth Century Wynnstay Hotel, Machynlleth has its braising pan ready! Visit Ninnau April 2004 Issue!
Food Prep & Photo by Ken Thorne. ******************* NINNAU - FEBRUARY 2004 Enjoy Welsh Seafood Cawl, simple to prepare, yet delicious and luxurious. Recipe created by Angela Gray, a leading Welsh chef and author. Angela starred in and was the culinary inspiration for the very popular BBC Wales TV Cooking Series "Hotstuff I and Hotstuff II".
Photo by WDA - Welsh Development Agency - True Taste of Wales ******************* NINNAU - DECEMBER 2003 Story of a child's Christmas in Wales, growing up in the late twenties and early thirties when the coal mining valleys were prosperous. Roast goose was the bird of choice! Cooked on a vertical spit in front of a coal-burning, early 1900's fireplace .
Photo by WDA - Welsh Development Agency - True Taste of Wales ******************* NINNAU - MAY 2003 Prepare one of the most spectacular of all lamb dishes - Lamb En Croûte. Read how easy this dish to prepare and the story of en croûte type dishes. Visit Ninnau May Issue!
Pastry Wrapped Loin of Lamb, Snowdonia Garlic Roast Garlic Potato & Portmeirion Peas. Food Prep and Photo by Ken Thorne. ******************* NINNAU - MARCH 2003 A reader's response to the recipe in the March issue of Ninnau Aunt Vera's Fantailed Roast Potatoes (Tatws Popty) was, "I thought you would like to know that I made your recipe for Tatws Popty to take to our Easter Day feast. The guests were five American-Italian and five Anglo-Celtic (Scottish and Irish) and all raved about the Tatws. A lovely recipe for potatoes!" Thanks. Beverley Vincent, Weston, CT.
Food Prep and Photo by Ken Thorne ******************* NINNAU - FEBRUARY 2003 This month's Ninnau Article features a St. David's Day Dinner in Cleveland, Ohio featuring some fabulous new dishes; the Gold Medal Winning Seafood Terrine created by the Welsh National Culinary Team, Pastry Wrapped Loin of Jamison Mountain Lamb and Wine Poached Pears. Please click on St David's Day Dinner 2003 to read the fascinating account!
Terrine of Seafood, Crab Beignet and Pan Seared Scallop with Lobster Sauce Asparagus Garnish. Terrine Photo by Welsh Culinary Team ******************* NINNAU - JANUARY 2003 Fabulous Chicken and Leek Pie with Mushrooms prepared as a individual crust pie. No ordinary potpie, this adapted recipe offers a wonderful blend of flavors. The filling, the bulk of which is cubed chicken breast meat in a white creamy sauce, is so versatile it can be used in a variety of ways. The individual pie, with its chicken, leek and mushroom interior wrapped in a crispy tasty crust offers heaven on a plate!
Food Prep and Photo by Ken Thorne ******************* NINNAU - DECEMBER 2002 Exciting article -- WELSH CHEFS COOK UP FOR THE GOLD! -- featuring the Gold Medal Winning Welsh National Culinary Team at the 2002 World Cup. Also Welsh Leading Restaurants strike Gold in Awards at the True Taste of Wales Competition. Read recipe for the best Bread Pudding in Wales?
The Best Welsh Beef Filet Steak -- Carlton House? Photo by Ken Thorne ******************** NINNAU - NOVEMBER 2002 Read article - CAWL CYMREIG - WELSH MEAT AND VEGETABLE BROTH - featuring the vigorous 79 year old Coracle King, Bernard Thomas. He still builds coracles, fishes for salmon and eats lots of CAWL which he says keeps him healthy. Easy recipe with great cook's notes!
Food Prep and Photo by Ken Thorne ******************************************
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