Welsh Cakes...

Well, St. David's day is approaching, so it seems a good time to put these on the blog.

I had always been told you couldn't make good Welsh Cakes without a cast iron griddle, but thought it was worth a go anyway. Turns out it was. I'm sure they could be slightly improved on a griddle but with some patience in the heaviest pan you've got it's worth a go.

In case you don't know, which if you don't live in Wales you might not, Welsh Cakes are similar to a fruit scone but rolled flatter and cooked on a griddle rather than in the oven. They tend to be a bit moister too, dusted with sugar and really moreish.

For something like this you can rely on Delia, so that's where I turned for a simple recipe.

• 8oz Self-Raising Flour
• 4oz Butter
• 3oz Mixed Dried Fruit/Sultanas
• 3oz Caster Sugar
• 1 Egg
• half-teaspoon Mixed Spice

• Sift the flour, 2oz sugar and spice together and then mix in the fruit.
• Rub in the butter until it resembles breadcrumbs.
• Beat the egg and slowly mix in, drawing the dry mix in to the centre, to form a smooth dough. You can add a small splash of milk if it's a bit crumbly, but not too much as you don't want it sticky.
• Roll out on a floured surface to about 5mm thick, cut into rounds.
• Heat a heavy frying pan (or griddle) on a medium heat, with a little oil rubbed over it to grease.
• When the pan's hot, put 3 or 4 of the rounds in and cook gently for about 3 minutes each side. They'll slightly puff up, but you'll barely notice it.
• Keep an eye on them as you don't want them charred (although some people prefer that in Wales), when they're done, pop them out, toss in the remaining sugar and cool on a rack.

(Makes at least 20. When you get on a roll, you can have some cooking, whilst you roll and cut the others)

• Done-ness is up to you. I like to keep the centre still slightly moist, but some people will like it more thoroughly cooked. Whatever happens each will be a bit different as the pan will vary in temperature, their thicknesses will be different and you'll probably not time the cooking to the second.
Read more

Turkey Burgers...

This is currently on our mid-week meal repertoire. It's so simple, quick, cheap and really tasty; all you need in the week really. We sometimes have a pack of rolls in the freezer to put them in, but they're just as good open with chips on the side.

This is a bit of a 'bodge it' type recipe idea, but here's the rough basis of what I use.
• 350g pack Turkey Mince
• 1 Egg
• 1 slice bread, breadcrumbed
• quarter Onion, finely chopped
• Sprinkling of chopped something* for extra flavour
• Salt & Pepper

* the 'chopped something' is either some parsley/chives if there's any in, some finely chopped spring onion green tops (keep this in the freezer to add to all sorts of things), chilli, even a spoonful of mustard if none of them are available; it's completely up to you.

• Place all in bowl together and mix into a smooth paste (with hands is easiest).
• Shape in to small burger shaped patties.
• Fry in a little oil gently for about 4 or 5 minutes each side until golden brown and cooked through.

(Makes about 6)
Read more