This past Sunday was St. David’s Day and we thought it was appropriate to celebrate. St. David is the patron saint of Wales and I designed a menu around the region.
I have decided that because of my time in the UK I am going to cook something for Wales, England, Scotland, and Northern Ireland to represent the United Kingdom in my European Challenge.
Our first course for dinner was Welsh Rarebit. Main course was Cawl Cennin aka Potato Leek Soup. Leeks are worn on St. David’s Day in Wales. Weird. It was pretty simple. Bacon fat, onion, potato, leeks, garlic, chicken stock, and cream.
Lastly, I made Welsh Tea Cakes. The are like if a scone and a pancake had a baby. These cakes can be with served butter, whipped cream, or clotted cream; and with a cup of tea, please.
Welsh Tea Cakes
450g plain flour
50g granulated or caster sugar
1 tsp baking powder
1 tbsp ground cinnamon
1/4 cup dried cranberries or raisins (I may or may not have added some chocolate chips.)
3-4 tbsp cream
1. Stir together the flour, sugar, baking powder, and cinnamon. Stir in dried fruit.
2. Mix in eggs until well distributed.
3. Slowly add in cream until the dough comes together but is not too wet to roll out.
4. Roll dough out until it is 1/4 inch thick. Use a circular 2.5-3 inch cookie cutter and cut out as many circles as you can. I kept rolling out until I used most of the dough.
YOU CAN COOK THESE EITHER IN A SKILLET OR BAKE THEM.
5. Skillet – Heat a cast iron skillet over medium heat with a little oil and cook the cakes for 3 minutes on each side.
6. Bake at 350F/180C for 15 minutes.