St. David’s Day Recipes

Bara Sinc – Soda Bread

Ingredients

• 400g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 300ml buttermilk

 Method

1. Preheat the oven to 200 °C (180 °C fan) / Gas Mark 6 and prepare a lightly floured baking tray.
2. In a large bowl, combine the flour, salt, and bicarbonate of soda, mixing thoroughly to distribute the raising agent evenly. Create a well in the centre and pour in most of the buttermilk, reserving a little to adjust the consistency if required. Using a fork, mix quickly to form a soft dough. The dough should be pliable but not sticky; add a small amount of milk only if the mixture feels too firm.
3. Turn the dough onto a lightly floured work surface and knead briefly, just until it comes together smoothly—avoid overworking. Shape into a round, gently flatten, and transfer to the prepared baking tray.
4. Using a sharp knife, score a deep cross on the top of the loaf. Bake for approximately 30 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the base. Transfer to a wire rack and allow to cool completely before slicing.

Cawl (Vegetable Soup)

Ingredients

• 1 tbsp oil or butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, chopped
• 1 leek, chopped
• 1 litre vegetable stock
• Salt and pepper to taste
• Fresh parsley (optional)

Method

Put the onions and leeks in a pan with a glug of oil and sweat gently with a pinch of salt until soft, 10 minutes or so until soft.

Stir in the rest of the peeled, chopped vegetables, cook for a further 10 minutes with a little stock, add the herbs and the remaining stock, bring to a boil, then turn down heat and simmer until the vegetables are all tender, around 30 minutes.

At this point, the soup is ready, but can be left at the lowest setting, to wait for you.

Serve in bowls sprinkle with chopped parsley. On the table, offer a chunk of cheese and the grater, and the salt and pepper.

Traditional Lamb Variation:

For a traditional preparation, add small pieces of lamb. Sauté the lamb in hot oil until evenly browned, then remove from the pan and set aside before cooking the onions. Return the lamb to the pan at step 2.

Traditionally, economical cuts such as lamb neck are used, allowing the dish to cook low and slow to tenderise the meat. Monitor the consistency during cooking, tasting as you go, and add small amounts of water if the mixture becomes too thick or begins to catch on the base of the pan.

Cacen Melys Caws – Welsh Rarebit

Ingredients

• 200g strong cheddar (caws), grated
• 25g butter
• 25g plain flour
• 150ml milk
• 1 tsp mustard (optional)
• 1 tsp Worcestershire sauce (optional)
• 4 slices bread

 Method

1. In a small saucepan, melt the butter over a moderate heat, then add the flour to form a roux. Cook gently for 2–3 minutes, stirring continuously to prevent colouring or burning. Gradually whisk in the warm milk (beer if using) until a smooth, thick sauce is achieved. Add the grated cheese and stir until fully melted, forming a rich paste. Incorporate the mustard and Worcestershire sauce, then season generously with freshly ground black pepper.
2. Lightly toast and butter the bread. Spoon and spread the cheese mixture evenly over each slice, ensuring full coverage. Place under a preheated hot grill and cook for several minutes until the topping is bubbling and evenly golden brown.