Milnrow & Newhey April 2019

Welsh Cakes
INGREDIENTS
225g/8oz self-raising
flour, sieved
110g/4oz (preferably Welsh)
salted butter
1 free-range egg
Handful of sultanas
Milk, if needed
85g/3oz caster sugar
Extra butter, for greasing
METHOD
1. Rub the fat into sieved flour to make breadcrumbs.
Add the sugar, dried fruit and then the egg. Mix to
combine, then form a ball of dough, using a splash
of milk if needed.
2. Roll out the pastry (5mm/¼in thick) and cut into
rounds with a 7.5-10cm/3-4in fluted cutter.
3. Prepare a bakestone or a heavy iron griddle. Rub it
with butter and wipe the excess away. Place on direct
heat and when heated up, place the Welsh cakes on
the griddle, turning once. They need about 2-3 minutes
each side. Each side needs to be caramel brown
before turning.
4. Remove from the pan and dust with caster sugar
while still warm.
INGREDIENTS
50g butter
3 carrots – peeled and grated
2 shallots – chopped fine
1 clove garlic
Small knob fresh root ginger - chopped
100g mashed potato
2 eggs
50g Creamy Lancashire cheese
200ml tomato passata
4 leaves fresh basil – shredded
25ml crème fraiche
To Serve
A selection of summer vegetables,
blanched:- Fresh peas, Broad beans
Carrot and Creamy
Lancashire Timbale
Makes 4 Ramekins
METHOD
1. Heat the butter and sweat off the carrots, garlic, shallot and
ginger for 5 minutes until softened.
2. Add the potato, eggs and cheese – mix well and season.
3. Line ramekin dishes with food wrap and fill the ramekins with
the mixture then cover.
4. Bake in a bain marie 180ºc for 20 minutes.
5. Heat the passata, basil and crème fraiche.
6. Warm through the vegetables.
7. When ready to serve – un-mould the
timbales onto plates, spoon around the
sauce and top with the market vegetables
– It’s a summer sensation.
Visit our website www.streetwisemag.co.uk for all the info about the Streetwise magazines
51