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Swansea Breakfast

Swansea Breakfast recipe, eat well on universal credit

The recipe called this a “Traditional” Swansea Breakfast which seems to be a bit contentious. Traditional or not to was packed with flavour.

Pickled Cockles are interesting price wise. 89p in one shop and £2.00 in another shop within sight? Clearly I bought the more expensive ones although they were exactly the same brand - If you believe this you probably need an appointment with somebody about your mental function. Best of luck getting any sort of NHS appointment however!!!!!

Ingredients:-

1 Large Onion, finely chopped
1 Tbsp of Oil to fry
4 Rashers of Bacon, chopped
100g of Cooked Cockles
120g of Laverbread
The Juice of a Lemon
Black Pepper to taste

Method:-

(1) Heat the Oil in a frying pan over a medium heat and cook the Onions until softened.
(2) Add the Bacon and cook until crisp.
(3) Add the Cockles and mix in the Laverbread.
(4) Season with freshly ground Black Pepper and the Lemon Juice.

We used this a the centrepiece for a Breakfast with Sausages, Fried Egg, Fried home made Cheese & Chive Bread and Hash Browns. But it beat us. All that was required was the Fried Bread. This is a recipe we’ll certainly be doing time after time!
 

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Giant Yorkshire Pudding PizzaWe do sometimes return to our favourite recipes and refine them a little. Our take on the Giant Yorkshire Pudding Pizza on this occasion.
 
Chorizo, Onions, Chillies, Garlic and grated Cheese sprinkled on top.
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Moussaka recipeSounds all posh and expensive, but really it's not.
 
Ingredients:-
 
750g/1lb 10½oz Lamb mince (Beef and Pork worked in ours)
1 Onion, finely chopped
2 Garlic cloves, grated
1 tsp dried Oregano
1½ tsp dried Mint
½  Cinnamon stick. grated
1 tbsp plain flour (Gluten free if required)
400g tin chopped Tomatoes
2 tbsp Tomato purée
2 Aubergines, cut into 0.5cm slices
1 tbsp salt, plus extra for seasoning
100ml/3½fl oz olive oil
500g/1lb 2oz Maris Piper Potatoes, peeled and thinly sliced
freshly ground black pepper
 
For the white sauce:-
 
Margarine
Flour
Milk
Salt & Pepper
Grated Italian style Cheese
 
 
Method:-
 
(1) Put the Mince, Onion, Garlic, Oregano, Mint, and Cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring to break up the meat.
(2) Stir in the flour and a good pinch of salt and pepper. Add the Tomatoes and Tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season again if needed and set aside.
(3) Meanwhile, place the aubergine slices in a colander and sprinkle with a tablespoon of salt. Set aside for 10 minutes.
(4) Rinse the aubergine slices under cold running water and pat dry with a clean tea towel. Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary. Remove from the pan and set aside to drain on kitchen paper.
(5) Cook the potatoes in boiling water for 5 minutes, then drain in a colander under running water until cold.
(6) Preheat the oven to 200C/180C Fan/Gas 6.
(7) To make the white sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Italian style Cheese. Simmer the sauce gently for 4 to 5 minutes, stirring regularly. Season to taste with salt and pepper.
(8) Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.
(9) Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres. Cover loosely with a third of the potatoes and then a third of the aubergines, just arrange them roughly on top. Repeat the layers twice more, finishing with the aubergines. Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining grated Cheese. Bake for 35–45 minutes, or until deep golden-brown and bubbling.

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Proper Pasty RecipeOK it's not really a Cornish Pasty as Sue cooked it in York. But it's well worth the effort. Even if you're going to call it a Goole or Wetwang Pasty!
 
Ingredients for the filling:-
 
500g Beef, diced
Swede, Carrots and Parsnips, diced
2 Onions, diced
1 Baking Potato, diced 
1 tbls of fresh Thyme
Salt and ground Black Pepper
Paprika
 
Egg Wash:-
 
1 large beaten egg with 1 tbls of water
 
For the pastry:-
 
500g of bread Flour (Gluten free if required)
120g of Lard
1 tsp od Salt
25g of Margarine
175ml water
1 large Egg
 
Method:-
 
(1) In a large bowl add the flour and salt.
(2) Cut the Lard and Margarine into cubes and rub into the Flour aiming for a breadcrumb texture.
(3) Add the egg and stir in.
(4) Slowly add the water and knead.
(5) Turn out onto a floured surface and continue to knead.
(6) Roll out the pastry.
(7) Form into circles.
(8) Add the filling cold.
(9) Egg wash around the edges.
(10) Form your Pasties.
(11) Cook in the oven for 45 minutes at 180c or until the pastry is golden brown.
 
Few meals have roots as deep as the Cornish pasty. A hand-held meat-and-vegetable pie developed as a lunch for workers in the ancient English tin mines of Cornwall. With its characteristic semicircular shape and an insulating crust that does double duty as a handle. The humble pasty today receives special designation along with Champagne and Parma ham as a protected regional food by the European Union. 
 
The Cornish pasty descends from a broader family of medieval English meat pies. The earliest literary reference to pasties is likely from Chaucer’s “Canterbury Tales.” Legal records from 13th-century Norwich describe pastry-makers accused of reheating three-day-old pasties for sale as fresh. In London, a 1350 regulation barred cooks “On pain of imprisonment” from charging more than a penny for putting a rabbit in a pasty. These pasties were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty made from diced beef, potatoes, swedes and onions had already taken its place in Cornwall’s regional cuisine.
 
The Cornish pasty was a food for families, fishermen and farmers. But it shone in the darkness of Cornwall’s mines. Tin had been gathered in Cornwall since prehistoric times. Mining continued throughout the Roman and medieval eras and into the early modern period. For Cornish men heading underground, the pasty was a  highly efficient food: self-contained, self-insulated and packed with calories. The thick semicircular edge of the crust could be monogrammed with carved-dough initials or toothpick codes to make sure each man took the right pasty as he headed to the mines. The crust had an additional virtue: miners’ hands were often covered with arsenic-laden dust, so the crust could function as a disposable handle.

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Southern Style Fried / Baked Chicken recipeIt's a long time since we had Southern Style Chicken. Clearly in the tent a deep fat fryer wasn't an option. In the hostel we weren't allowed to use one and I killed our old one by accident but that's another story!
 
This recipe works either baked in the oven for the slightly healthier version or deep fried.
 
Ingredients:-
 
2 Chicken breasts
1 tub of Buttermilk
Plain (Gluten free if you wish) Flour for the deep fried version
1 bag of salted Tortilla chips for the oven roasted version
Chilli flakes
Garlic Salt
Hot Paprika powder
Mixed herbs
Salt and Pepper
 
Method:-
 
(1) Cut the Chicken into strips.
(2) Place in a bowl in the Buttermilk and refrigerate for a least 2 hours.
(3) Smash the Tortilla chips into crumbs for the oven roasted version.
(4) Season the Tortilla chip crumbs or flour with the remaining ingredients.
(5) Coat the chicken in either the seasoned Tortilla chips or flour.
(6) Deep fry or roast at 180c until golden brown
 
We served ours with hand cut chips, home made Coleslaw and Chilli Tomato Ketchup.

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Lacto Fermented / Pickled Gherkin - Another classic?These little chaps cost us the hideous sum of £0.69 from our local Polish shop.

2 big jars and a smaller one with Onion.

The basic reipe for the Lacto Fermented brine is here:-

http://www.eatwellonuc.org.uk/index.php/recipes/6-lacto-fermented-vegetables

But really if you have it left over and the you have a bit of salt, all is good!

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  4. Pickled Beetroot

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