Whisky Galore!

When the supply of whisky ran out on the Scottish island of Eriskay in 1941, the locals thought that catastrophe had struck. The island had been unaffected by wartime rationing up until then, but doom had descended on this remote community. As luck would have it, the shipwreck of the S.S. Politician carrying 50,000 cases of whisky, would take an unexpected turn for the better. The Scottish islanders decided to take advantage of the situation by offloading the cases of the spirit from the sinking ship, just before it went down.

Today, Welsh whisky is as rare as Welsh gold. It is one of the finest single malt whiskies in the world. The design and operation of the still results in a 92% ABV (alcohol by volume) spirit. A single copper pot still combined with water from a natural spring, located underneath the distillery in the Brecon Beacons, produces this high quality single malt Welsh whisky. A trained nose can detect the individual elements of this complex spirit, from the appearance, the nose, primary taste, back of the palate and the after taste. Welsh malts will most certainly linger on your taste buds. The Welsh also produce a very nice five times distilled vodka, with a 43% ABV produced in small batches, costing around £30 per bottle. Happy St. David's Day!

Welsh Cakes

A bit like a scone, a bit like a cookie, a bit like a pancake, baked on a griddle, sprinkled with caster sugar and served hot with butter....

www.foodanddrinkphotos.com

Photographer: Paul Bricknell

Every year, on March 1st, welsh people all over the world celebrate St. David's Day, the patron saint of Wales. In honour of Dewi Sant, the anniversary of his death is celebrated with singing and eating. To mark the day, it is custom to wear either a leek or a daffodil, the two Welsh national emblems, although the day is still not recognized as a bank holiday in Wales. 

Serves 4

225g / 8oz plain flour

1/2 tspn baking powder

1/4 tspn nutmeg

1/4 tspn cinnamon

100g / 4 0z butter

75g / 3 oz caster sugar

50g / 2 oz currants

1 egg, beaten

1/2 tspn vanilla essence

pinch of salt

milk to bind

1- Sift and mix the flour, baking powder and spices.

2- Cut the butter into cubes and rub into the dry ingredients.

3- Add the caster sugar and the currants.

4- Add the beaten egg, vanilla and a pinch of salt.

5- Mix to form a dough, adding a little milk to bind.

6- Roll out the dough on a floured surface to the thickness of a biscuit, and cut out the cakes using a pastry cutter.

7- Pre-heat a griddle pan or a frying pan over a medium heat.

8- When the pan is hot, lightly grease with just enough butter or lard to prevent the cakes from sticking. 

9- Cook for 3 minutes on each side or until golden brown.

Serve sprinkled with caster sugar and butter.

Cook's Tip

The cake is cooked like a pancake, not baked. Remember to reheat and re-grease the pan between each batch. The cakes can also be flavoured with tropical fruit, grated lemon and orange. For the Canadian version, serve with maple syrup.

Welsh Cawl

Cawl is a slow cooking dish, that is eaten during the winter months. The dish makes use of local ingredients, which are dictated by geographical location. Coastal cawl uses seafood, inland cawl uses bacon and if you were in the hills, you would use lamb. It is to Wales what the hot-pot is to Lancashire. 

www.foodanddrinkphotos.com

Photographer: James Murphy

Serves 4

500g/ 1lb 2 oz smoked bacon

15ml/ 1 tbsp bacon fat

2 medium onions, chopped

2 parsnips, chopped

3 carrots, sliced

1 swede, chopped

2 leeks, chopped

350g / 12 oz potatoes

500g / 1 lb 2oz neck of lamb

Lamb or chicken stock

1 bay leaf

1 sprig thyme

salt and ground black pepper

1- Soak the bacon overnight in cold water, to remove some of the salt.

2- Heat the fat in a large pot and saute the onions, parsnips, carrots and swede.

3- Remove the vegetables and brown the lamb.

4- Return the vegetables to the pot with the meat and add the drained bacon.

5- Add the herbs, salt and pepper.

6- Cover with stock and bring to the boil.

7- Simmer for 2-3 hours.

8- Add the cut potatoes 20 minutes before the end of the cooking time.

9- Slice the meat and serve in a bowl with the broth and vegetables.

Welsh Rarebit

This is probably the most famous welsh dish of them all. It means lightly cooked and a small portion. It is believed that it is derived from the Welshman's inability to catch a rabbit, leaving him to use cheese as an alternative. It is traditionally served on toast, sometimes with a poached egg and it makes an excellent vegetarian dish.

www.foodanddrinkphotos.com

Photographer: David Innes

Serves 4

225g / 8oz strong Cheddar or Cheshire cheese
25g / 1 oz butter
45ml / 3 tbsp Worcester sauce
15ml / 1 tbsp English mustard
55g / 2 oz breadcrumbs
60ml / 4 tbsp beer or milk
salt and ground black pepper
8 slices of bread, toasted on once side only

1- Place the cheese, butter, Worcester sauce, English mustard with the beer or milk, in a saucepan.
2- Heat and stir the mixture, until it resembles thick cream.
3- Add the breadcrumbs.
4- Add the salt and pepper to taste.
5- Pour the cheese mixture over the toast and lightly grill.
6- Serve as quickly as possible.

Double Chocolate Cheesecake

I discovered this recipe in Canada in the early 1980's on a packet of Philadelphia Cream Cheese. It was an instant hit and I would now like to share it with all of you.

Serves 12

Base
250g / 9oz  crushed chocolate wafers
45ml / 3 tbsp melted butter

Filling
750g / 1lb 10oz cream cheese, softened
175g / 6oz caster sugar
150g / 5oz whole egg
5ml / 1 tspn vanilla essence
75g / 3 oz melted white chocolate
75g / 3 oz melted dark chocolate
30ml / 2 tbsp raspberry schnapps liqueur (optional)

Glaze
55g / 2 oz double cream
110g / 4 oz dark chocolate

Base
1- Combine the crushed chocolate wafers and the melted butter.
2- Press onto the bottom of a 23cm (9 inch) springform pan.
3- Bake at 180C (350F) for 10 minutes.

Filling
1- Blend the cream cheese and caster sugar in a food processor or an electric mixer.
2- Add the eggs one at a time, mixing well after each addition.
3- Add the vanilla and remove half of the cream cheese mixture into another bowl.
4- Stir in the melted white chocolate and the liqueur into this portion.
5- Stir in the melted dark chocolate into the other half of the cream cheese mixture.   
6- Pour the dark batter into the base lined pan, spreading evenly.
7- Spoon the white batter carefully over the top, spreading evenly.
8- Bake at 220C (425F) for 10 minutes.
9- Reduce the heat to 120C (250F) and bake for 30 - 35 minutes, or until the centre of the cake is just barely firm.
10- Remove from the oven and run a knife around the sides of the cake. Let the cake cool completely before removing from the pan.

Glaze
1- Melt the chocolate with the cream over hot water, stirring until smooth.
2- Place the cake on a rack, over waxed paper, and pour the glaze over the entire cake.
3- Garnish with chocolate dipped strawberries.

Oysters....Fact or Fiction?

I can think of no better way of starting a meal, than with a plate of oysters. They have become a favourite of food lovers and romantics, as it's believed that eating raw oysters will increase your libido. Oysters do contain dopamine, a neurotransmitter that helps to govern brain activity, and influence sexual desire in both men and women. Like all shellfish, oysters contain a variety of vitamins, minerals and omega 3 fatty acids. They are low in calories and saturated fats and are an excellent source of protein. 

www.foodanddrinkphotos.com

Photographer: Tips

When Aphrodite, the Greek Goddess of love, sprang forth from the sea on an oyster shell and promptly gave birth to Eros, the word "Aphrodisiac" was born. The oysters own love life is an interesting one though. A single oyster can incubate up to one million larvae and sometimes more than once a year. Some oysters change their gender from male to female and back again to male. The most important thing to an oyster, is water. They are highly sensitive to the quality of water, as they feed on microscopic plants. Marine biotoxins can build up in their tissues, and eating shellfish with high levels of these biotoxins can lead to serious and sometimes fatal illness.

They can be kept unopened for 2 to 3 days in a cool larder, but not in the fridge as it kills them, and a dead oyster is a bad oyster. Store them deep shell downwards, covered with a damp cloth or towel, sprinkled with ice cubes and salt. When you are ready to eat them, throw out the ones that start to gape or the ones that open easily. Remember, that they should never be opened more than 20 minutes before a meal.

Serve in the deep shell in their own liquor, with a squeeze of lemon juice, a few drops of Tobasco Sauce or chilled Vodka. They can also be served with some brown bread and butter and a pot of cayenne pepper. 

They are great fun to cook at the beach, placed on foil on an open fire. Throw on some seaweed (from below the water line) for an extra smoked flavour. Cook until they pop open. Chew the oyster to release the "romantic" qualities into the body quicker.

Lavish or Casual?

Valentine's Day is observed on February 14th each year. It is an official feast day of Saint Valentine, in the Anglican Communion. The day was first associated with romantic love and affection. If you are entertaining on Valentine's Day this year, just remember to match your surroundings.

www.foodanddrinkphotos.com

Photographer: Hoberman Collection

If you live in a bedsit, then lavish is impossible. If you don't want your guest to see you flustered, with a red face stirring furiously, best not to cook at all. If you have decided to cook, then just concentrate on the meal, getting as much done beforehand. There's no denying that fresh food tastes better, and no one is going to be impressed by anything that comes out of a tin, bottle or packet. However, those who scorn at processed food, outnumber those who can actually detect it's presence, by about ten to one. So you see, you can use whatever you like, so long as you get rid of the evidence. Just leave the sliced ham, bottled ketchup and mayonnaise under the bed in a suitcase.

Seriously though, simplify the meal using crusty bread, real butter, real coffee, real cream and really good cheese. If you are cooking for a man, then have lots of cheese. Don't cram in another course, spend money on getting things perfect rather that more ingredients. Don't apologise, don't flap and never ask "is it all right".