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Welsh Food

Baker’s Delicious Apples

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Baker’s Delicious Apples have pale yellow skin mostly covered with red, with a small amount of russetting. Inside, they have crisp, sweet, aromatic, off-white, juicy flesh. They ripen late August, early September. Cooking Tips Fresh-eating apples. Storage Hints Will store for up to 3 weeks. History Notes Baker’s Delicious Apples were found in Wales, UK….

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Bardsey Apples

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Bardsey are medium-sized apples. They have cream-coloured skin with pink flushes and some ribbing. Inside, they have crisp, juicy, sweet flesh with a trace of lemon in the aroma. The tree flowers with white blossoms and is very hardy. Cooking Tips Fresh-eating apples. Also good for cooking and juice. Storage Hints Does not store well….

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Caerphilly Cheese

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Caerphilly is a variety of cheddar cheese associated with Caerphilly, Wales. There is no legal requirement, however, for the cheese to be made there, or in Wales, in fact. Brand names include Castle Dairies, Gorwydd, Duckett’s Farm, Caws Cenarth, Reece’s Creamery and Joseph Heler Creamery. The latter two are in Cheshire, England. Castle Dairies is…

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Cawl

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Cawl is Welsh dish, eaten particularly in South and West Wales. Cawl is a word in Welsh that means “soup.” Most non-Welsh speakers, however, take it to be a specific kind of soup, more akin to what eastern-seaboard North Americans might think of as a boiled dinner. It is a thin stew, made from simmered…

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Glamorgan Sausages

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Glamorgan are Welsh, meatless sausages with no skin on them. They are made from grated cheese, breadcrumbs, herbs, and chopped leek or onion, all bound with egg yolk. Some versions will season them a bit more to make them spicier. The mixture is formed into the shape of small sausages, which are then rolled in…

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Laver

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Laver is seaweed. It’s called Laver in Wales, and “Sloke” in Ireland. The brown seaweed harvested off Wales is a slightly different species of seaweed than that cultivated in Japan for nori. In Wales, most seaweed is still harvested from the “wild”, though some cultivation is now starting. The harvested seaweed is usually washed and…

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Laver Bread

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Laver bread is a Welsh dish; it is small, savoury cakes made from Laver (seaweed.) To make laver bread, puréed laver (which you can buy in tins) is combined with steel-cut oatmeal in a 4 to 1 ratio, then formed into cakes about 2 inches (5 cm) wide, just under 1 inch (2.5 cm) thick….

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Pantysgawn Cheese

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Pantysgawn Cheese is a soft, creamy cheese made in Wales from pasteurized goat’s milk. It has a salty taste with a bit of sourness that reminds some people of lemon. A fresh cheese, it is sold in a cylindrical shaped roll, with no rind or crust. It doesn’t have the “animal” smell to it that…

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Red Dragon Cheese

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Red Dragon or Y-Fenni is a Welsh white cheddar cheese made from pasteurized cow’s milk. It has a creamy, buttery cheddar taste, combined with a tang from the brown ale and a bit of piquancy from the whole mustard seed mixed into it. The milk is curdled with vegetarian rennet, pressed into moulds, then unmoulded…

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Welsh Rabbit

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Welsh rabbit is a savoury dish of cheese on toast. It was traditionally served at the end of a meal as a final savoury. It is made with slices of toast with a cheese mixture spread on top, then put under a high heat for a few minutes to get the cheese bubbly. the cheese…

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