Tag Archives: St David’s Day

Cockles with Pancetta and Thyme

Cockles with Pancetta and Thyme
Cockles with Pancetta and Thyme
Image: http://www.greatbritishchefs.com

Living by the sea allows me to enjoy the freshest of bounty from it, and shellfish, especially is at it’s best when it bought fresh from a fish shop owned by a fisherman. The Cockles recipe is from Shaun Rankin and was devised for the Great British Menu. Although it’s bursting with a the flavours of the Mediterranian it harks back to my Welsh roots as I had the best cockles on the Gower Coast.

Serves 4 – Gluten Free*

Ingredients

  • 1 tbsp of olive oil
  • 1 shallot, trimmed and sliced
  • 1 garlic clove, sliced
  • 90g of cubed pancetta
  • 900g of cockles
  • 2 sprigs of fresh thyme
  • 300ml of white wine
  • 6 basil leaves, roughly chopped
  • Freashly ground black pepper

Method

Thoroughly rinse the cockles before cooking, discarding any that are broken.

  1. Scrub well to remove any sand, mud or grit. If the shells are open, give them a light tap; if they do not close, discard
  2. Heat the olive oil in a heavy based frying pan and sauté the shallot and garlic over a medium heat for about 2 minutes until the shallots are soft and translucent but not coloured
  3. Add the pancetta cubes and fry for a further minute.
  4. Now add the cockles, thyme and finally the white wine. 
  5. Cover with a lid and steam w for 4 minutes or until the shells have fully opened
  6. Spoon the cockles into a serving dish and sprinkle the basil on the top. 
  7. Pour over the cooking juices and finish with black pepper.

Serve with some toasted focaccia (or a Gluten Free alternative)

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

Cawl

Welsh Cawl
Welsh Cawl

I was reading through a old recipe book, that was my Grandmothers, I came across a heavily annotated recipe for Cawl, which a Welsh version of the ubiquitous Irish Stew. The book is starting to fall apart and St David’s is almost upon us I’ve decided to publish the recipe up here. The flavour improves if you make it the day before hand.

Serves 4 – Gluten Free*

Ingredients

I’ve converted the Imperial Measurements in the book to metric for ease

  • 2lb (1kg) neck of lamb (on the bone), preferably Welsh, cut into serving pieces
  • 3 pints (2ltrs) lamb stock
  • 8oz (225g) potatoes, peeled and roughly chopped
  • 8oz (225g) onions, peeled and roughly chopped
  • 8oz (225g) leeks, trimmed and sliced into ½in (1cm) slices
  • 8oz (225g) carrots, peeled and roughly chopped
  • 8oz (225g) swede, peeled and roughly chopped

Method

  1. Place the lamb into a large pan and pour over the stock. 
  2. Bring the liquid to the boil, then reduce the heat until it is simmering and leave to simmer for an hour.
  3. Add the chopped vegetables and continue to cook for a further hour. 
  4. Remove from the heat, cover and set aside to cool overnight.
  5. When you are ready to serve the stew, return the mixture to the boil, reduce to a simmer and continue to simmer for 15 to 20 minutes, or until completely heated through.

Serve in warmed bowls with crusty bread and slices of a good Welsh cheese.

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

Red Dragon Cocktail

Red Dragon Cocktail
Red Dragon Cocktail

I’ve been search for a Welsh inspired cocktail for St David’s Day and I’ve found the Red Dragon. Although not entirely connected to Wales, the Red Dragon is it’s national symbol.

Gluten Free

Ingredients

  • 1 cup blood orange juice
  • 3 tablespoons sugar
  • 8 ounces tequila
  • 7 ounces triple sec

Method

  1. Mix the blood orange juice and sugar in a small saucepan and simmer on a low heat until it has a syrupy texture.
  2. Allow it to cool. 
  3. Combine ingredients in a large pitcher with ice. 

Serve in a margarita glasses, garnished with thin slices of blood orange peel

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently