Welsh Dishes
| Part of a series on the |
| Culture of Wales |
|---|
| History |
| People |
Languages
|
Traditions
|
Mythology and folklore
|
Cuisine
|
Festivals
|
| Religion |
| Art |
Literature
|
Music and performing arts
|
Media
|
Sport
|
Monuments
|
Symbols
|
| Culture portal Wales portal |
- Tatws Pum Munud (English: five minute potatoes), a traditional Welsh stew, made with potatoes, vegetables and bacon, and cooked on top of the stove.
- Tatws Popty (English: oven potatoes), a traditional Welsh stew, made with potatoes, vegetables and a joint of meat, and cooked in an oven.
- Teisennau Tatws (English: Potato Cakes), is a potato dish, served as an accompaniment - not a main dish in its own right.
- Welsh rarebit or Welsh rabbit, although now synonymous with Wales, the origins of this dish are unclear and the name may actually be an ironic English reference to Welsh cuisine. The Welsh term for this dish is caws pobi, meaning 'baked cheese'.
- Bara brith, "speckled bread", is a sweet bread which originated in Wales. It is traditionally made with raisins, Zante currant, and candied peel.
- Cawl is a Welsh stew with lamb and leeks.
- Roast lamb with laver sauce or with mint sauce
- Shepherd's pie, a type of lamb meat pie made with mashed potatoes, is often associated with Wales.
- Cockles are very popular in Wales and served in a variety of ways although usually steamed.
- Crempogau are Welsh buttermilk pancakes.
- Faggots are Welsh meatballs made from lamb or pig's liver, onions and a cereal binder.
- Glamorgan sausage (Welsh: Selsig Morgannwg) is cheese, eggs and breadcrumbs in the shape of a sausage.
- Laverbread, or Bara Lawr in Welsh, is a Welsh seaweed delicacy. The laver is mixed with oatmeal, which is formed into patties and usually fried in bacon fat.
- Welsh cakes also known as bakestones (Welsh: picau ar y maen, picau bach, cacenni cri or teisennau gradell) are small cakes cooked on a bakestone.
- Leek soup (Welsh: Cawl Cennin or Cawl Mamgu ("Granny's stew")).
- Lobscows is a popular stew in Holyhead and Anglesey.
- Monkfish, often served with laver, common on the coast.
Read more about this topic: Welsh Cuisine
Famous quotes containing the words welsh and/or dishes:
“For every nineteenth-century middle-class family that protected its wife and child within the family circle, there was an Irish or a German girl scrubbing floors in that home, a Welsh boy mining coal to keep the home-baked goodies warm, a black girl doing the family laundry, a black mother and child picking cotton to be made into clothes for the family, and a Jewish or an Italian daughter in a sweatshop making “ladies” dresses or artificial flowers for the family to purchase.”
—Stephanie Coontz (20th century)
“Rice and peas fit into that category of dishes where two ordinary foods, combined together, ignite a pleasure far beyond the capacity of either of its parts alone. Like rhubarb and strawberries, apple pie and cheese, roast pork and sage, the two tastes and textures meld together into the sort of subtle transcendental oneness that we once fantasized would be our experience when we finally found the ideal mate.”
—John Thorne, U.S. cookbook writer. Simple Cooking, “Rice and Peas: A Preface with Recipes,” Viking Penguin (1987)