May 12 2008
Let’s Look at Welsh Cooking This Week
Over the next few weeks, I’ll be looking at some of the regional variations in British cooking and I want to start with a look at Wales. Wales has long enjoyed the benefits of both the land and the sea in its cooking. Lamb is probably the most popular meat, although beef cattle are also raised in parts of Wales. There are several wonderful Welsh cheeses on the market, including Caerphilly and a regional variation of Cheddar. Then there is the seafood: cockles, laverbread (which we will look at on Wednesday), and a plethora of shellfish, commonly caught around the Gower peninsula area on the South Coast of Wales.
So here’s what you can learn this week about the cuisine of Wales:
Tomorrow I’ll share a very simple but yummy recipe for Glamorgan sausages.
On Wednesday, we’ll look at the mysterious sounding laverbread.
On Thursday, we’ll celebrate a number of traditional Welsh ingredients with a recipe for Honeyed Welsh Lamb, and on Friday I’ll be offering some links and book recommendations to learn more.
In the meantime, I highly recommend The Welsh Foodie website for a number of recipes, both modern and traditional.
See you tomorrow!
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