A celebration of food and producers

The Big Welsh
food Book
A celebration of food and producers
The Big Welsh Food Book - sample pages
chef's notes
Hake
Mr Underhills’ Mille Feulle
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hghghgh ghghghghgh hghghgh ghghghg hghg hghghg ghgh gghghghgh hgyyttt
y tytyt yty tyt ytyt ty tyyt ty tyt y yhghg ghghghg hg hghghg ghghhghg ghghghg.
ghghghg hghg hghghg ghgh gghghghghhghgh hhghg gyyttt y tytyt yty tyt ytyt ty
tyyt ty tyt.
The Big Welsh Food Book - sample pages
Under-stated
EXCELLENCE
Words go in here
thqt come from
the chef talking
about the
dishes on the
page either in
general terms or
it could be tips on
making the dishes
or what to look
out for in ingredients such as when
buying a piece of
hake.
Words go in here
thqt come from
the chef talking
about the
dishes on the
page either in
general terms or
Summer pudding and black cherry
The Big Welsh Food Book - sample pages
Turkey
pie
Gobble
( Gobble!)
as left-over pie
I'm suggesting a Christm
y to use up almost
wa
st
be
because it's the
before and is really
ys
everything from the daly thing you should not
easy to make. The on that was inside the
include is any stuffing y brussel sprouts.
turkey and probably an
that it is extremely
The idea of the pie is best with pre-cooked
rk
wo
es
flexible and do
is for a plate pie for
ingredients. My recipeel free to change the
6 people and please fe you have available. If
ingredients to suit whathave enough pastry to
you find that you onlye that will also do fine,
make a top for the pi e got.
just go with what you'v
ingredients
For a 10-11 inch plate – any plate or
tin will do just make sure the base
is thin.
600g Flaky pastry [if not your own then two
packs ready-made]
250-400g cooked turkey in 3mm slices
150g carrots sliced in thin rounds
150g fennel in thin slices across the bulb
100g shallots in thin rounds
150g mushrooms thin slices
1 dessertspoon of any herb or tasty mustard
1 egg
Seasoning only if you are cooking from fresh.
TO SERVE
A simple accompaniment of a green
salad with a cranberry dressing is
ideal.
Cranberry dressing
2 tablespoons - cranberry sauce or
jelly
1 tablespoons - wine vinegar
4 tablespoons - groundnut oil
Salt pepper and honey
Pinch of mustard.
Whisk cranberry, vinegar, oil and
mustard together to a creamy consistency, check and adjust seasoning
and balance acidity with honey.
method
Two hours in advance
1. Roll the pastry out to about 4mm thick and just a little bigger than your dish/
plate. Place in fridge to rest.
2. Any vegetables that have not already been cooked should now be gently fried
in a little oil or butter until tender, then put aside to cool. You don’t want to put
anything hot into the pie in case it melts the butter in the pastry.
3. Whisk the egg with a pinch of salt.
1 hour in advance
1. Turn oven on to 180c
2. Grease and lightly flour your baking dish, line with pastry if you have enough
for top and bottom.
3. Leaving a clear 25mm around the edge for the egg wash paint the pastry with the
mustard.
4. Now start layering your ingredients, start with the turkey, then separate layers
of the vegetables working upwards from the driest such as roast potatoes to the
moistest probably the mushrooms.
5. When everything is used up paint around the edge with the egg wash, then cover
the pie with the top layer of pastry. Pinch together firmly around the edge and trim
away any excess. Cut 2 slits in the top of the pie then paint all over with the egg
wash. Finally using the tip of a knife lightly cut a pattern into the surface of the
pastry.
6. Bake in the pre-heated oven for approx. 30 minutes or until golden brown.
The Big Welsh Food Book - sample pages
The Big Welsh Food Book - sample pages
I like Christmas pudding,
I’m just not that keen on it
on Christmas day
after the main course. For
Boxing Day onwards I like
a small slice fried
alongside some smoky bacon
for breakfast, or blended into vanilla ice cream or in this case
baked and used as a crumble topping with fruit.
CHHRIS BRADLEY
CHRISTMAS PUDDING CRUMBLE
Chop pudding finely, by hand or in a food
processor, spread on a baking sheet or parchment
and bake at 170c for 10 mins until the edges start
to go crispy. Allow to cool then chop again,
either by hand or in processor, put to one side.
Mix the two crumbles together about 50/50 or to
taste and use as a topping on ice cream, fresh or
fruit compotes. One of my favourites is apple and
quince.
The Big Welsh Food Book - sample pages
Crumble mix
120g plain flour
60g soft brown sugar
60g butter
1 Mix the ingredients
together to a fine
crumb, again either by
hand or in a processor.
2 Spread the mixture
onto baking sheet or
parchment – bake at
180c for 15mins until
golden.
3 Allow to cool and
chop up to match the
pudding crumb.
The Big Welsh Food Book - sample pages
Upper crust
family
Your Business
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The Big Welsh Food Book - sample pages
The Big Welsh Food Book - sample pages
Oo La La!
How to make
the perfect
croissant
Step 1
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ldldkfls jhjdh jjd hdjj djhjdh
djh djhfjd fjhfj jfhjhjf djioh
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kjdjsdk kjd kdj kjsdd kdjkj
kjdk dskjd sdk.
Step 2
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ldldkfls jhjdh jjd hdjj djhjdh
djh djhfjd fjhfj jfhjhjf djioh dj kjdkjdks sjoip sdkjdk ksd kjdjsdk kjd kdj kjsdd kdjkj kjdk dskjd sdk.
Step 3
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Step 5
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Step 6
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The Big Welsh Food Book - sample pages
Mmm! Doughnuts
method
Two hours in advance
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for method.
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1 hour in advance
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ingredients
250-400g example ingredients
150g example ingredients
150g example ingredients
100g example ingredients
150g example ingredients
1 dessertspoon example ingredients
1 example ingredients
Seasoning only if you are cooking from fresh.
chef’s tip
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jfhjf jhjf jfh jfhjh fjhfjhf
The Big Welsh Food Book - sample pages
Notes from
chef or
producer goes
in here etc etc
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chef or producer goes in
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Notes from
chef or producer goes in
here etc etc
Notes from
chef or producer goes in here
etc etc Notes from chef or
producer goes in here etc etc
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etc etc Notes from chef or
producer goes in here etc etc
from chef or producer goes in
etc etc Notes from chef or
producer goes in here etc etc
from chef or producer goes in
etc etc Notes from chef.
How
to do it
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Bread
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The Big Welsh Food Book - sample pages
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The Big Welsh Food Book - sample pages