SC - Re: SC Recipes (period and OOP)

[snowfire at mail.snet.net]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>

Here are three recipes from our local village recipe collection. The first is 
a very traditional Welsh dish - (and period if you don't use the potatoes and 
swede!).  The second recipe is by "Old Charlie Boy" of Wales, and the third 
is in Welsh (followed by an English translation).  For your collections...

Elysant

- -Poster: Jean Holtom <Snowfire at mail.snet.net>
 
#1.  Cawl (stew) - (Period) 

Neck of lamb (size depending on quantity required)
carrots, potatoes, parsnips, swede, leeks, parsley, salt, pepper. 

Boil meat until tender. Add diced parsnips, swede and carrots. Add whole 
small potatoes.  Add chopped leek and parsley last.  Salt and pepper to 
taste.  To serve, sprinkled with more chopped parsley.

Note:
The author serves the meat on a seperate plate from the cawl - This is a 
common practice with us.  As they do this also in Iceland, I wonder if this 
practice is Celtic or Viking.  Also similarly in both countries (Icelandic 
information from Nanna), sometimes, potatoes (or turnips and other root 
vegetables in Iceland) are boiled up separately as well as in the Cawl.  A 
portion of the vegetable is placed in the bottom of serving bowl, cut up 
roughly, and then the cawl minus the meat (as above) is poured on top.

Another variation
We also sometimes put single cream in this dish to heighten it for special 
occasions (with this the cawl is served "as is" - as one would normally serve 
stew).  The Cream is added to dish just before the cawl is served, and just 
stirred once or twice to swirl it around.



#2 Leek and Noodle Casserole.  Recipe by HRH Charles, Prince of Wales

Boil 350 grammes of wholemeal noodles in salted water (with a little oil) 
until soft, then drain.  Cut four or five leeks into half inch pieces, wash, 
and then sauté in a large pan with some oil and water.  Add a small amount of 
granulated vegetable stock and curry powder to give it a mild taste, cook 
until soft but not coloured.  Place in a casserole dish in alternating layers 
of leeks and [pre-cooked] noodles. As a fifth layer, cover with grated cheese 
and pour over this some single cream.  Bake in a hot oven until crisp and 
golden - approximately 20 minutes.


#3.  Treiffl y Fforest Ddu (Black Forest Trifle)

Welsh Version

Cynhwysion

swis rol siocoled
jeli ceirios
sieri
tin o geirios (heb y cerrig)
1/2 peint - gwstard
siocled fflec
hufen dwbl

Dull
Sleisiwch y swis rol a rhoi y darnau ar waulod y ddwysgl.  Arllwyswch y sieri 
dros y darniau - gadewch iddo sefyll am rhyw funed neu ddwy. Rhowch y sydd 
ceirios ar un ochr; as arllwyswch y ceirios dros ben y darnau swiss rol.  
Toddwch y jeli mewn ychydig o ddwr berw, a gwnewch gweddill y peint lan a'r 
sudd ceirios.  Ar ol iddo oeri, arllwyswch y jeli dros ben y cyfan, a gadewch 
iddo galedi.  Gwnewch y gwstard yn weddol o drwchus.  Ar ol iddo oeri - 
asllwyswch ef dros ben y jeli.  Rhowch sieren denau o hufen dwbl r ben y 
cyfan, a malwch y siocled fflec dros yr hufen.

English Version (Cyfieithiad Seisneg)
(i.e. its a standard (modern) Trifle with a chocolate and cherry twist)

chocolate sponge cake with jam filling or jam spread on the top in a thin 
layer (you'll need enough cake to cover the bottom of the trifle dish)
cherry flavoured jello (one package)
Sherry (Brandy's also excellent) 
a tin (can) of pitted cherries
1/2 pint of "custard" sauce - at a pinch you could use vanilla pudding but 
made thick enough to set and support a layer of cream on top.
Chocolate Flake  (or grated chocolate)
1/2 - 1 pint double cream

Break up the chocolate sponge cakes and place the pieces (1-2 inch square or 
so) in the bottom of the serving dish.  Pour sherry over the cake and let it 
stand for a minute or two.  Drain the juice off the canned cherries into a 
bowl and set aside. Pour the cherries into the serving bowl on top of the 
sherry soaked cake pieces.  Make up the jello according to the directions, 
but instead of using all water, substitute with the cherry juice you've set 
aside.  Let the jello cool (before it sets) then pour it into the dish on top 
of the cherries.  When the jello is set hard, make up the custard sauce 
according to the directions(but skimp on the liquid ingredients a bit to make 
sure it's fairly thick and will set firmly).  When it is cool (before it 
sets), pour into the bowl on top of the jelly.   

When set, and just before serving, put a thin layer of double cream on top of 
the dish, and decorate with the Flake or grated Chocolate  

(translation and extra comments by Elysant)

Note - I wonder when Trifle was first made??? 
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