The Principality of Wales, and this is what the Welsh lands are called now, located in the west of the UK and washed on three sides by the sea. Being conquered by the British and being part of The United Kingdom for centuries, Wales nevertheless less, managed to preserve his cultural heritage, his language and his cooking
The formation of Welsh cooking
Welsh cuisine originates from the Celts. In traditional the Celtic house always had an open hearth, which determined the originality of cooking techniques. Still cooked in Wales an old Celtic dish Cawl – something between soup and goulash, in an iron cauldron over an open fire. The basis of the dish was meat: pork, beef or lamb. The meat was boiled until softness, then added root crops, herbs, sometimes for density dishes – oats.
Also, the Welsh Celtic legacy owes the Pod furnace and cast iron pan with a long handle of a special design. Introducing a disk up to half a meter in diameter, it was placed in an open hearth on the coals. It is in this pan that the women of Wales are still baking their famous cakes and pancakes.
Goulash and tortillas are quite simple food without any frills. But the Welsh table was not at all poor. Fish and seafood galore inhabiting coastal waters, were a common everyday dish. Herds of many different kinds of dairy products provided farms, and fruits and berries were a good basis for harvesting and preserves.
Like any agricultural country, the Principality of Wales is always wide celebrated the harvest holidays. Everything else is reflected in the origin of the original names of traditional Welsh dishes:
- fruitful soup;
- fruit cake;
- threshing cake;
- mowing cakes;
- Yarmorne patties.
Huge influence on the formation of local cuisine had a Roman dominion. As you know, the Romans occupied Wales in the 1st century AD. era and left the territory of the principality only in the III century, leaving after itself roads, fortresses, several military bases and cities. And so same large set of spicy herbs and spices that were imported from Rome to diversify the local menu.
Curious!
Fennel, tansy and coriander, lovage, mint and fenugreek, dill, fragrant root and savory, mustard and thyme – they all came to Wales with Roman legionnaires, spicy food lovers and marinades. In Wales still appreciate seasoning, in contrast to the same England. And pickle along with meat, fish and vegetables even cheese is managed.
The narcissus was also brought in by the Romans, who used it as side dish. Welsh people don’t eat daffodil, however it enjoys huge nationally popular like tulips in Holland. Narcissus – one of the national emblems of Wales.
Welsh culinary traditions
As you know, the basis of any national cuisine are those products that abound in this region. Welsh cooking is not became an exception.
The lands of Wales are not fertile, which contributes adjustments to the assortment of dishes. Of the most common cereals here is oats. I must say, oats in Wales are not only porridge and additional ingredient in all kinds of soups, sauces and fries. It is also the basis for ale and beer. And these two products are used in The country is very popular. Of the most common vegetables, cabbage and onions. Perhaps because they grow great on poor soils of Wales.
Moreover, onion grows poorly here, but leek is literally sense – the basis of Welsh cuisine. It is present in meat and fish dishes, in pies, cakes and rolls, in sauces and just goes on top of bread.
Curious!
Like daffodil, leek from time immemorial has been national symbol of the Principality of Wales. Medieval warriors put him in his buttonholes before the fight.
Leek is Welsh’s patron saint David’s favorite dish.
Leek soup
You can bask in cold weather with a traditional Welsh soup. In summer, such a soup is easily turned into a cooling dish, just adding white wine to it.
To prepare you will need:
- Bacon – one strip finely chopped
- Words oil – 25 gr
- Leek – 2 pieces, finely chopped
- Potato – with half a kilo, peeled and finely chopped
- Chicken broth – about a liter.
- Milk – 300 ml
- Parsley – 2 tbsp. l
- Salt
- Black pepper
- Lemon juice.
Cooking!
- Take a large pot.
- Melt the butter. Fry the bacon on it.
- Add leek and potatoes, reduce heat and simmer everything in within 5 minutes.
- Add milk with broth, bring to a boil. Cook about 20 minutes.
- Season to taste, can grind in blender.
- Serve with cream and parsley.
Meat, especially lamb, is a favorite of the Welsh. Plain and mountain pastures allow a variety of diverse cattle, which in turn provide the population with meat and dairy products. The basis of livestock in Wales is sheep cows and pigs.
Dairy products of all kinds and forms – one of the pillars of the Welsh cooking. In Wales, cheese making is excellently developed. Welsh cheeses, more than 60 varieties, are famous far beyond British islands.
Due to the fact that Wales is washed by the sea on three sides, Welsh diets fish and seafood are commonplace. All kinds of shrimp, shellfish, scallops – a constant dish on the table of the common people. And they are served as in fried, salty, smoked and pickled, and with the addition of all kinds seasonings that were inherited from the Romans.
