Domestic

PEMBROKE FARMERS WIVES RECIPES

 Pembrokeshire it has been noted has been regarded as the breadbasket of Wales, where it is possible to grow virtually all fruit and vegetables, and livestock indigenous to the country. A selection of recipes compiled by Pembroke Farmers Wives has been prepared for visitors and locals alike, and it is hoped that enjoyment in the cooking of fresh produce matches the finished product. The Pembroke Farmers Club even has its own Gordon Ramsey “speak – alike”, but he has foregone any contribution to the recipe advice until a later date.

SOUPS

 

Parsnip & Apple Soup (a la Windmill Farm)

 

Butter or margarine 1 oz (25g)

Medium-sized onion 1

Medium-sized parsnips 2

Medium –sized cooking apple 1

Vegetable stock 1 pt (600ml)

Parsley, chopped 2 tbsp (30 ml)

Mixed herbs ½  tsp (2.5 ml)

Milk 1 pt (568 ml)

Salt & pepper to taste.

Chop the vegetables. Melt the butter in a large saucepan and

sauté the vegetables and apple, stirring frequently, until the

onion is transparent. Add the stock and herbs, then bring to

the boil and reduce heat. Cover and simmer for 30 minutes.

Add the milk. Allow to cool slightly before blending in a

liquidizer goblet in small quantities. Reheat to serving

temperature and adjust seasoning to taste.

 

Serves 4 - 6

 

 

Cauliflower Soup (a la Buckspool Farm)

 

Medium-sized potato 1

Medium-sized onion 1

Medium-sized cauliflower

Butter or margarine 1 oz (25g)

Vegetable stock 1 pt (600 ml)

Parsley, chopped 2 tbsp (30ml)

Ground nutmeg to taste

Milk 1 pt (568ml)

Salt & pepper to taste

 

Chop the potato and onion,. Melt the butter in a large saucepan

And sauté the vegetables until the onion is transparent. Break

The cauliflower into florets and add to the pan with the stock,

Parsley and nutmeg. Bring to the boil, reduce heat, cover and

simmer for 20 minutes. Add the milk, allow to cool before

blending in a liquidizer goblet in small quantities. Reheat to

serving temperature, adjust seasoning to taste, and serve at

once.

 

Serves 4 - 6

 

 

Creamy Onion Soup (a la Lamaston)

 

Medium-sized onions 2

Small potato 1

Butter or margarine 1 oz (25g)

Milk 1 pt (568 ml)

Vegetable stock ½ pt (300 ml)

Bay leaf 1

Salt & pepper to taste

 

Chop the onion and potato. Melt the butter and sauté the

onions until transparent. Add the remaining ingredients,

bring to the boil, reduce heat ands simmer, covered, for 20

minutes. Remove the bay leaf. Allow to cool slightly, then

blend in small quantities in a liquidizer goblet. Reheat to

serving temperature and adjust seasoning to taste.

 

Serves 4 - 6

 

Welsh Cawl (a la Preseli)

 

2-3lb Welsh Casserole Lamb with bones for added flavour

4 Large Sliced Onions

2 Leeks

5 Carrots

2 Parsnips

2 Swedes

2 Tablespoons Chopped Parsley

6 Smallish Potatoes

Salt and pepper

4 pints (8 cups) of water

Trim the meat of fat where possible, add lamb bones, cover with cold water, add salt and pepper,

bring to the boil, and simmer slowly for 1 hour, skim off fat, then add all the vegetables

including parsley and simmer slowly for further 1 hour. Taste for seasoning and serve,

maybe with a chunk of local cheese.

 

Serves 4 – 6

 

Pembrokeshire vegetable soup

 

1 Medium sized Onion

1 Medium sized Potato

1 Medium sized Parsnip

4oz Carrots (100g)

2oz Butter or margarine (50g)

2 tbsp Chopped Parsley (30ml)

½ tsp Mixed Herbs (2.5 ml)

Nutmeg to taste

2 pts Vegetable stock (1.21)

1 Small Leek

2oz Cabbage (50g)

Salt & pepper to taste

 

Chop the onion, potato, parsnip and carrots. Melt half the butter in a large saucepan and sauté the vegetables gently, stirring occasionally, until the onion is transparent. Add the parsley, herbs, nutmeg and stock and bring to the boil, reduce heat, cover and simmer for 30 minutes. Leave to cool before blending in a liquidizer goblet in small quantities. Meanwhile finally shred the leek and cabbage and sauté them in the remaining butter until just tender. Add to the blended soup, simmer gently for 10 minutes, and adjust seasoning to taste.

 

Serves 4 – 6

 

 

Borscht – Originally from Russia, but now with Pembrokeshire vegetables.

 

1 Medium Sized Onion

1 Small Potato

1lb Raw Beetroot (450g)

1 oz Butter or margarine (25g)

2 pt Vegetable Stock (1.21)

3 tbsp Cider Vinegar (45ml)

1 tsp Yeast Extract (5ml)

Salt & pepper to taste

Ground Nutmeg to taste

Soured Cream or natural yoghurt to garnish

Chopped Parsley to garnish

 

Chop the vegetables. Melt the butter and sauté the onion until transparent. Add the potato, beetroot and stock and bring to the boil. Reduce heat, cover and simmer for ½ hour. Allow to cool before blending in small amounts in a liquidizer goblet. Return to the saucepan, add remaining ingredients and season generously. Reheat to serving temperature. Stir in soured cream just before serving and sprinkle with chopped parsley

 

Serves 4 – 6

 

 

Cream of leek soup (a la Upper PortClew)

 

2 Large Leeks

1 Small Potato

1 Medium-sized Carrot

1 oz Butter or margarine (25g)

2 Pt Vegetable Stock (1.21)

Salt & pepper to taste

¼ Pt Fresh double cream (142ml)

 

Chop the vegetables. Melt the butter and sauté the vegetables for a few minutes, stirring occasionally. Add the stock, bring to the boil, reduce heat, cover and simmer for 20 minutes. Allow to cool slightly before blending in small amounts in a liquidizer goblet. Return to the saucepan and adjust seasoning to taste. Stir in the cream and reheat to serving temperature without boiling

 

Serves 6

 

 

 

 

Green Pea Soup (Ideal for cold winter nights) (a la Goldborough)

 

8oz Green Split Peas (225g)

2 Pt Water (1.21)

1 Large Onion

2oz Butter or margarine (50g)

2 Vegetable stock cubes

Salt & pepper to taste

 

Wash the peas well, then soak them in the measured water overnight. Chop the onion. Melt the butter in a saucepan and sauté the onion until transparent. Add stock cubes to the water. Stir until the stock cubes dissolve, then simmer for 1 hour. Season to taste. If wished, blend in a liquidizer goblet

 

Serves 4 – 6

 

 

Pembrokeshire Onion Soup (a la Shipping Hill)

 

2 Large Onions

3 tbsp Oil (45ml)

1 ½  pt Vegetable stock (900ml)

1 tsp Mixed herbs (5ml)

1 tsp Yeast extract (5ml)

Salt & pepper to taste

Wholemeal croutons to serve

4 oz Pembrokeshire cheese, grated (100g)

 

Finely slice the onions. Heat the oil in a saucepan and sauté the onions until golden brown. Add the remaining ingredients, bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Serve with wholemeal croutons and grated cheese.

 

Serves 4

 

  

 

Salads

 

Cucumber, Tomato & Cheese Salad

 

3 Large Tomatoes

½ large Cucumber

4oz Pant Mawr  Pembrokeshire Cheese (100g)

4 tbsp Pembrokeshire dressing

 

Chop the tomatoes and dice the cucumber and cheese. Combine all the ingredients together in a bowl and toss well.

 

Serves 4

 

 

Carrot & Swede in soured cream

 

8 oz Swede (225g)

8 oz Carrots (225g)

Soured cream dressing

 

Finely grate the swede and carrot. Combine the ingredients together in a mixing bowl and toss well.Cover and chill until required.

 

Serves 4 - 6

 

 

Celery & Apple Salad

 

1 Head of Celery

2 Dessert Apples

Lemon Dressing

 

Slice the celery and apples. Combine all the ingredients together and toss well. Adjust seasoning to taste.

 

Serves 4 - 6

 

 

  

 

Leek salad

 

2 Large well trimmed leeks

1 Small red pepper

1oz Chopped walnuts (25g)

1 Lemon, grated rind and juice

6 tbsp Mayonnaise or French dressing

Salt & pepper to taste

 

Very finely shred the leeks, then blanch them in boiling water for 2 minutes, drain and cool. Slice the red pepper. Put the leeks, pepper and walnuts in a salad bowl. Mix the lemon rind and juice with the mayonnaise and toss the salad. Adjust seasoning to taste.

 

Serves 4 – 6

 

 

 

Moussaka – Pembrokeshire style

 

1 Medium sized Onion

6 tbsp Oil (90ml)

1 Garlic Clove

2 oz Mushrooms (50g)

2 Tomatoes

1 tbsp Tomato Paste (15ml)

¼ Pt Water (5 ml)

1 tsp Yeast extract (5ml)

2 ½ TSP minced style (60g)

1 Vegetable stock cube

1 tbsp Chopped Parsley (15ml)

1 Large Aubergine

2 tbsp 100% Wholemeal flour (30ml)

2 oz Grated Pembrokeshire Cheese (50g)

3 Free-range eggs

¼ pt Natural yoghourt (142ml)

 

Chop onion, mushrooms and tomatoes and thinly slice the aubergine. Heat 2tbsp (30ml) oil in a saucepan, sauté onion until transparent. Add crushed garlic, mushrooms, tomatoes, tomato paste, water, yeast extract, TSP, stock cube and parsley. Stir well, bring to the boil, reduce heat and simmer, covered, for 10 minutes. Dust the aubergines slices in the flour, then fry in remaining oil until soft. In an ovenproof dish layer up the aubergines and TSP mixture finishing with a layer of aubergines. Sprinkle with cheese. Whisk together the eggs and yoghourt and pour over the pie. Bake in the oven at 180degrees C (350degrees F/Mark 4) for 35-40 minutes until golden brown.

 

Serves 4

 

 

 

Pembrokeshire New Potatoes in Wine (a la Poyerston)

 

1 ½ lb (700g) Pembrokeshire New Potatoes

8 fl oz Light Olive Oil (200ml)

4 fl oz Light Dry Red Wine

2 tbsp Coriander Seeds, roughly crushed in a pestle and mortar.

Salt & freshly milled black pepper

 

Wash the potatoes, then pat dry with towel. Now you will need a blunt instrument such as a rolling pin – hit each potato so that it splits or cracks slightly. Leave the potatoes to become thoroughly dry while the oil heats in a medium-size pan. As soon as the oil begins to smoke, add the potatoes to the pan and cook at full heat until golden brown – about 5 minutes.

Pour off all but about 2-3 tablespoons of the oil. Add the wine and coriander seeds and season with salt and freshly milled pepper. Cover the pan with a lid and cook gently, tossing occasionally, until the potatoes are cooked to your taste – about 15 minutes.

 

Serve with a local lamb and seasonal vegetables

 

Minchin’s Munchies based on Turkey Steaks

 

4 Turkey Steaks or thick slices (uncooked)

1 Egg

1 Breadcrumbs or Packet Stuffing

 

Dip turkey steaks/thick slices into whisked egg, then into breadcrumbs/stuffing. Coat all over and either fry the turkey or place in oven to cook in foil, (Gas 6), middle shelf, for 50 minutes.

 

These can be eaten, hot or cold with boiled Pembrokeshire potatoes or a salad.

 

 

 

SEASONAL TURKEYS

 

Pembrokeshire turkeys are noted countrywide for their taste and texture.

A few years ago a national newspaper showed a photograph of a Christmas Turkey meal, with accompanying vegetables and trimmings, in which over 90% came from overseas, from countries as distant as Thailand, Kenya and other points some distance from the UK. Not only does this create a huge carbon footprint, but quite simply, there is no point in looking beyond the borders of Pembrokeshire for all one’s needs to satisfy one’s culinary tastes – fresh Pembrokeshire turkeys from the many producers in the County together with locally grown vegetables from potatoes, parsnips, swedes, carrots, peas,onions,leeks, - good fresh locally produced produce.

Further information on local produce can be found on the website www.pembrokeshire.gov.uk/foodanddrink

Some ideas on how to cook your favourite turkey can be found on the website www.ukturkeys.co.uk and www.britishturkey.co.uk – Enjoy yourself.

Many thanks to Gareth Hopkins for all his work compiling the above list of recipies.