Hers a few recipes for your st Davids day feast. These are perfect dishes to get made in advance and put out on the table for all your friends and family to tuck into.
For the shortcrust
300g unsalted butter, chilled, cut into 1.5 cm cubes
600g plain flour
15ml vinegar, chilled
170ml water, chilled
For the filling
350g lean lamb
50ml chicken stock
1 tsp mint jelly
1. Mix flour and salt in a large bowl. Rub the butter into the flour until the mixture resembles breadcrumbs.
2. Mix the water and vinegar together, gradually add the liquid to your flour mix and start bringing the dough together.
3. Once the dough has come together wrap in clingfilm and refrigerate for at least 2 hours.
1. Melt the butter in a saucepan. Add the chopped onions, finely chopped leeks and cook for about 2 minutes.
2. Add the chopped lamb and cook for another two minutes.
3. Add the finely diced potatoes and stock and let simmer for 5 minutes
4. Add the salt, pepper, mint jelly and set aside to cool.
1. Preheat your oven to 220°C
2. Remove the pastry out of the refrigerator 20 mins before using. This will make the dough easier to work with. Lightly flour the work surface and rolling pin. Cut out 8 pieces from your dough and roll out each one to about 22cm. You can use a little plate to cut around to get your round shape. ( you will have some dough left over which will be fine to freeze down and use on a later date )
2. Cover half of each pasty circle with the filling. Moisten pastry edges and fold pastry over the filling. Use your fingers to crimp the pasty all along to try to eliminate any leakage when pasty is cooking. Brush with milk or beaten egg before placing in the oven.
3. Cook for 10 minutes then lower the oven temperature to 180°C for around 25mins.
115g leeks ( trimmed and finely sliced )
170g fresh breadcrumbs
1 tbsp chopped thyme
170g caerphilly cheese ( grated )
2 eggs ( separated )
1 tsp dijon mustard
1 tsp nutmeg
5 tbsp rapeseed oil
1. Melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
2. Put 100g of the breadcrumbs, thyme, nutmeg and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
3. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
4. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
5. Heat the rapeseed oil in a frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp.
Roasted Beetroot Salad
800g fresh beetroots
3 tbsp oak smoked rapeseed oil
2 tbsp olive oil
3 red onions
4 clove garlic
2 tbsp cappers
125ml Red wine
a few sprigs of mint
a few sprigs of parsley
3 tbsp white wine vinegar
1 tbsp dijon mustard
4 tbsp olive oil
1. Preheat your oven to 180°C
2. Trim the stalks and cut the beetroot into wedges. Place into a baking tray, add 3 tbsp of oak smoked rapeseed oil and about 5cm of water. Cover with foil and bake for 1 hour or until a knife slips easily into the flesh. Set aside and cool.
3. Peel and slice the onions and garlic then fry off in a saucepan in the olive oil for about 3 minutes. After 3 minutes add the wine and let simmer for about 5 minutes on the heat.
5. Chop up your mint and parsley.
6. Make up your vinegarette by whisking all the ingredients together.
7. To make up your salad add the cooked beetroot, onion mix, herbs, capers and some of the dressing in a mixing bowl then mix through the watercress and rocket.
260g red onions
600g fresh tomatoes
1 red chilli
75ml red wine vinegar
140g brown sugar
2 cloves garlic
1. Peel and finely slice the onions, roughly chop the tomatoes and finely slice the chiili and garlic.
2. Put everything into a pan, season with salt and pepper and let simmer for about 35 minutes. It should come to a jam consistency.
3. pour into sterilised jar and keep refrigerated for up to 4 weeks.
400g mixed fruit
300ml strong hot tea
250g self-raising flour
1/2 tsp cinnamon
1 tsp mixed spice
100g dark brown muscovado sugar
1. Preheat your oven to 180°C.
2.Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak overnight.
3. Next day, sift the flour and spice into the soaked fruit ( no need to drain the tea ) and stir in the egg. Blend together.
4. Line a 900g loaf tin with baking paper and pour in the mixture.
5. Bake for approx 1 hour until the cake has risen and cooked through. ( Use a skewer if your unsure about your cake being cooked )
6. Leave to cool on a cooling rack and enjoy with some welsh butter spread over and a nice cup of tea.
Hope you guys enjoy making some of these dishes as much as i did. Get them out on the table and share with your friends and family.
Happy St Davids day :)