This will be a fun, interactive class where you will learn more about Welsh cuisine and ask questions as we cook along - an interactive, small-group class hosted by Nerys Howell.
Cost: £20 per screen
Nerys has worked as a Food Specialist and professional chef for over thirty years and has just published her second book – Bwyd Cymru yn ei Dymor / Welsh Food by Season, which celebrates local, seasonal and sustainable food.
With Nerys, celebrate St David’s Day cooking a delicious dish of ‘Finger licking Welsh lamb cutlets with laver relish and lemon crumb’.
You will learn how to bake traditional Welshcakes, how to cook the perfect lamb cutlet, what is laverbread and how best to use it.
You will also learn various knife skills and more about combining flavours.
You will need:
Welsh lamb cutlets, lemon crumb and laver relish:
8 French trimmed Welsh lamb cutlets
1 large handful fresh mint
1 large handful fresh parsley
1 clove garlic, crushed
1 dsp capers
6 mini gerkins
3 tbsp olive oil
zest of 2 lemons and juice of 1 lemon
2 tbsp laver bread
4 tbsp breadcrumbs
1 tbsp oil
15 g butter Mash
500g celeriac
500g potatoes for mashing
butter
1 bunch spring onions
garlic
Welshcakes:
225g self raising flour
pinch of salt
1 tsp mixed spice
100g butter or margarine
75g caster sugar
75g dried fruit (currants, sultanas, raisins, cranberries) or chocolate chips
1 large egg beaten
1 lemon or orange
Equipment:
1 large and 1 smaller frying pan
chopping board & sharp knives
mixing bowls
saucepan with lid
lemon grater
lemon squeezer
potato masher
rolling pin
pastry cutters
heavy frying pan or cast iron bakestone
It would save time if you could measure all the ingredients prior to the class.
