Welsh Breakfast What better way to start the day than with a hearty Welsh breakfast? Tenby, Saundersfoot and Narberth have fantastic local butchers who can supply local bacon, home-made sausages and fresh free-range eggs. For a Welsh flavour, why not add laver bread to your breakfast – this seaweed delicacy is full of nutrients and very good for you. And finish off with hot toast and some Welsh butter, and maybe add some local honey or preserves which can be found at the local markets and also at the butchers’ shops.
For lunch try Welsh Rarebit – or posh cheese on toast! This simple quick recipe will soon satisfy your hunger. You will need:
• 225g grated, strong cheese (e.g. Cheddar)
• 1 tablespoon Welsh butter
• 2 teaspoons Worcestershire sauce
• 1 teaspoon mustard powder
• 2 teaspoons flour
• Salt & pepper to taste
• 4 tablespoons beer, stout or milk (beer/stout gives a stronger flavour)
• 4 slices bread toasted on one side only
1. Put the grated cheese, butter, Worcestershire sauce, mustard and flour into a saucepan.
2. Mix well and then add the beer, stout or milk to moisten (but don’t make it too wet).
3. Stir over a gentle heat until all is melted and thickened to a paste consistency. Season with salt and pepper to taste.
4. Leave to cool a little, and toast the bread on one side only.
5. Spread the sauce mixture over the untoasted side of the bread and brown under a hot grill.
Fish in a Bag – this quick and simple way of cooking fish is also a great way to save on the washing up and can be cooked in the oven or on the barbecue. The quantities below are for 1 person, so just increase the ingredients as required (except for the egg, which is used to seal the foil bag). You can also add different vegetables such as courgettes or peppers to suite your own tastes.
100g Pembrokeshire new potatoes
½ a bulb of fennel
½ a lemon
5 ripe cherry tomatoes
120g firm fish fillet, such as haddock, halibut or salmon
1 splash of white wine
1 Preheat the oven to 200ºC/400ºF/gas 6 or fire up the barbecue. Bring a pan of salted water to the boil and cook the new potatoes for about 6 minutes.
2 Crack the egg into a bowl and beat it.
3. Make a bag out of wide tin foil by tearing off a piece roughly 35cm x 45cm and then folding it in half to find the centre line. With the narrow side facing you, brush the bottom edge and the two adjoining edges with the beaten egg, stopping halfway up the sides of the foil. Fold the foil over and seal the edges, leaving the top edge open – this is now your foil bag.
4 Meanwhile, trim the fennel and cut into wedges and thinly slice the lemon and place them in a bow. Halve the cherry tomatoes and add to the bowl with the lemon and fennel then add a drizzle of olive oil and the fish. Gently mix all the ingredients to coat in the oil.
5 Drain the potatoes and leave to cool, then add to the bowl with the fish and other ingredients. Season with salt and pepper to taste and gentle mix again to coat the potatoes with the oil.
6 Transfer all the ingredients to the foil bag, finishing with a splash of white wine and the fennel fronds.
7 Seal the top of the bag with the beaten egg then place the bag on a baking tray or pop on the barbecue and cook for around 20 minutes (if the fish is quite thick then give it around 25 mins).
8 When cooked, gently pierce the bag to let out the steam then carefully unwrap the bag and spoon the fish, veg and juice on to a plate. Serve with steamed green beans or broccoli.
Buy ready made pizza bases – after all, you are on holiday!
Ready made pizza bases
Toppings of your choice.
Spread the tomato puree over the pizza bases then let the children load them up with all their favourite toppings. Finish with grated cheese and just pop the pizzas in the oven or under the grill for 5 to 10 minutes until cooked.
All the ingredients for these pancakes can be measured in a cup, so no need for kitchen scales here!
1 large free-range egg
1 cup self raising flour
1 cup milk
Pinch of sea salt
Crack the egg into a large mixing bowl
Add the flour, milk and salt.
Whisk together until you have a smooth batter.
Heat a large frying pan on a medium heat and add a little oil.
Add a few ladles of the batter to the pan, leaving space between each one.
Cook the pancakes for 1 to 2 minutes until bubbles appear on the surface and the base is golden brown. Carefully flip the pancakes and cook until golden on both sides.
Transfer the pancakes to a plate and continue cooking as before until all the batter is used up.
Serve the pancakes straight away with natural yoghurt, berries and a drizzle of honey, if you like.