St David's Day Delights

Category: Suite Treats

Recipes for St David's Day

Usk Valley Leek Tart
(made with two Welsh cheeses and Welsh coastline salad)

Serves 8

Ingredients

Pastry
175g/7oz plain flour
75g/3oz butter, cut into pieces
50g/2oz Nantybwla, Cenarth or Caerphilly cheese, grated
1 egg yolk
1 tsp salt
1 tbsp of chopped chives
or 1 tsp of thyme
1 tsp mustard powder
3 tbsp water (more if needed)

Filling
3 leeks, cleaned, trimmed, sliced and sautéed until soft
4 hardboiled eggs, shelled and sliced
225g/8oz Llangloffan farmhouse cheese
or a similar mature Welsh cheese

Bechamel sauce
600ml/1 pint milk
300ml/ pint double cream
1 bay leaf, slice of carrot, small stick celery,
slice of onion, 6 peppercorns, 1 clove garlic
Salt to taste
50g/2oz butter
50g/2oz flour

Coastline Salad
80g Rocket, 50g sea lettuce, 50g dandelion
50ml olive oil, 20ml vinegar
Salt & pepper

Method

Oven temperature - Gas 5, 190oC, 375oF.

To make the pastry
1. Sift the flour, mustard powder and salt into a mixing bowl
2. Rub the butter into the flour and make a well in the centre.
3. Place the yolk, water, cheese and herbs in the well and gradually mix in with the flour and butter to form a dough
4. Roll out on a floured surface and line a 25cm / 10 inch buttered tart tin or 8 individual tart moulds
5. Chill for 20 minutes. Line the pastry shell with baking parchment and baking beans
6. Bake blind in a preheated oven for 25 minutes
7. Remove the parchment and beans and cook for a further 15 minutes until the shell is golden and firm to the touch.

To make the sauce
1. Heat together the milk, cream, bay leaf, peppercorns, carrot, celery, onion, garlic and nutmeg
2. Bring almost to the boil, remove from the heat and cover with a lid, leave to cool
3. Strain the flavoured milk into a jug
4. In a clean saucepan, melt the butter, stir in the flour and cook for one minute
5. Add the milk a little at a time to the flour whisking all the time
6. Bring to the boil stirring constantly, reduce the heat and cook for 2 minutes
7. Add the cheese and melt into the sauce.

Assemble the tart
1. Place the cooked leeks into the pastry shell, arrange the sliced egg on top, then pour over the cheese sauce
2. Top with the remaining grated cheese and the breadcrumbs, place under a hot grill until golden.

To serve
Mix coastline salad and dress with olive oil and some balsamic vinegar / or any other flavour you like. Cut tart to required size, place on plate and serve with the mixed coastline salad

 

10.02.12©Steve Pope

 

Merlyn and Bara Brith Pudding

Serves 8

Ingredients
600g sliced bara brith (Welsh fruit cake)
300 ml double cream
3 eggs whole
30g castor sugar
50ml Merlyn Welsh cream liqueur
50g raspberry jam

Method
1. Mix sugar and eggs to gather add double cream and Merlyn Welsh cream liqueur and strain the mixture and keep on side
2. Take a bake proof casserole dish
3. Cover bottom of bake-proof casserole dish with slices of bara brith (using roughly half the total amount) and, with a tablespoon, spread raspberry jam on top
4. Pour the liquid mix on the slices until covered
5. Arrange rest of the slices on top like a sandwich and pour rest of the mixture until the slices are again covered
6. Put the dish in the preheated oven for about 30 minutes at 130 degree c
7. Once cooked remove and let it rest for 15 minutes
8. Spoon onto plate, pour some fresh cream mixed with Merlyn over, put some fresh berries around and dust with icing sugar

- Recipes by Celtic Manor Resort Culinary Director, Peter Fuchs


Reader comments (0)

Post your own

Add your comment

What happens with my feedback?
Your name
Your email
This will not be shown  
Your website (optional)
If provided, we will link to this from your name
Your comment
Add comment

Tagged in this post

About the author

Subscribe to Celtic Manor Blog and receive the latest post updates straight to your inbox!

Subscribe