From Graham Tinsley, Castle Hotel
BRAISED CONWY MUSSELS
Ingredients for 4 people
4.5 lb. Mussels
2 large shallots
1 clove of garlic
3.5 oz. Dry White Wine
7 oz. Double Cream
1 oz. Chopped Fresh Parsley
1. Clean the mussels by removing all the barnacles and the beards from the outside of the shells in plenty of cold running water.
2. Discard any mussels that are damaged or ones that are fully open and don’t close if you give them a squeeze.
3. Peel and finely chop the shallots and garlic clove.
4. Heat a heavy based saucepan that has a tight fitting lid.
5. Add the mussels, shallots, garlic and the white wine to the pan, cover with the lid and cook until the mussels open. This should take only 2-3 minutes.
6. When the mussels are open remove from the pan with a slotted spoon.
7. Reduce the cooking liquor by half then add the double cream.
8. Bring the sauce back to the boil and add the chopped parsley.
9. Drop the mussels back into the sauce to re-heat.
10. Season with freshly ground black pepper and serve with crusty white bread spread with pesto.
Here are two slightly different versions of Welsh Rarebit:
The following recipe is basic, but is often elaborated individually by adding herbs, rendered leeks, bits of tomatoe or bacon.
1 oz. butter
12 oz. Welsh cheese
4 oz. ale (or beer or milk)
½ tsp Dijon mustard
½ tsp Worchester Sauce
Salt and pepper
For the toast: sliced baguette, 12 to 15 pieces
4 large tomatoes sliced thin
4 T. Flat leaf parsley or basil
Salt and pepper
For the rarebit sauce:
Melt the butter, add grated cheese and melt over a low heat. When fully melted, pour in the ale, beer or milk, add the mustard and add herbs, bacon or other flavorings. Salt and pepper to taste. Bring the mixture up to near boiling, stirring constantly, then remove from the heat.
For the toast: Toast bread, or fry in a pan with a pat of butter until golden brown on both sides. Arrange on a baking sheet, spoon rarebit mixture on each slice, and broil until the rarebit begins to bubble and brown. Serve immediately.
WELSH RAREBIT ON TOAST
6 oz. Butter
6 oz. Flour
1.5 pint Milk
2 lb. 4 oz. Grated Cheddar Cheese
1.5 pints Beer
6 tsp. English Mustard Powder
12 tsp. Worchester Sauce
Salt & Pepper
1. Make a roux with the butter and flour.
2. Add the milk to make a thick sauce.
3. Add grated cheese.
4. Reduce the beer wit the mustard and the Worchester sauce.
5. When the reduction is thick, ad to the cheese sauce.
6. Beat in the egg yolks and season with salt & pepper.
7. Spread onto toast.
6 oz. Butter
12 oz. Fresh Brown Breadcrumbs
3 lb. 4 oz. Golden Syrup
Zest and Juice of 1 Lemon
Zest and Juice of 1 Orange
2 tsp. Ground Ginger
5 oz. Double Cream
Pinch of Salt
1. Line 2 pastry rings with sweet pastry and bake blind.
2. Put the butter into a pan and heat until it goes golden brown. Strain through a sieve to get rid of any solids.
3. Put the golden syrup, ginger, bread crumbs, juice and zest into a pan and bring to boil.
4. Take off the heat and add cream and beaten eggs.
5. Add melted butter.
6. Pour the mixture into the pastry case and cook for 20 – 25 minutes at 350°F until golden brown.
7. When cooled, cut into 12 pieces.
Makes 1X8” Tart
5 Egg Yolks
10 oz. Double Cream
4.5 oz. Bailey’s Liquor
3.5 oz. Dark Chocolate
5 oz. Superfine Sugar
1 lb. Plain Flour
8 oz. Butter
4 oz. Superfine Sugar
1. Mix the flour and butter together to breadcrumb size, add the sugar, add the eggs. Do not over mix.
2. Line the tart rings with sweet pastry and bake blind.
3. Bring cram to boil, remove from heat and stir in the chocolate until melted.
4. Lightly mix the eggs and sugar together in a boil and stir in the chocolate mix.
5. Finally stir in the liquor.
6. Pour the mix into the pastry cases and bake at 285°F for 10 – 15 minutes, or until the tarts are set with a little wobble in the center.
7. Cool at room temperature.
From “Castles by the Sea“
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For other Welsh recipes see: