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Oen Cymreig a Mel (Welsh Honeyed Lamb)

Supporting local producers has always been the top priority on my Around the Uk in 40 recipes adventure. So we travelled to Wales for our Anniversary and sought out independent local producers...in this case a very friendly butcher who owns his own farm in the centre of Anglesey.

So I admit that I stood under the sign of a good five minutes before I realised Moo Baa Oinc wasnt three Welsh words *blush* still it's good to laugh at yourself every so often :o)

We purchased a three pound leg of Welsh Lamb and some Welsh Black Beef Rump Steak - enough for our anniversary meal and one more upcoming recipe...

I can say that the meat we purchased here is THE best beef and lamb I have ever tasted and if that has whetted your appetite then they do sell online:

http://www.beefdirect.net/

If you'd like to give this Welsh Honeyed Lamb served with Honey Cider Gravy a go then this is what you'll need:

3lb leg of lamb

4 tbsp Welsh Honey

One sprig of Rosemary (ours came from the garden ;o)

Welsh Sea Salt

Black Pepper

1/2 pint of dry cider

Directions:

1. Set oven to 400F/200C/Gas Mark 6

2. Place leg of lamb on kitchen foil in a roasting tin

3. Brush with four tablespoons of honey and season with salt and pepper

4. Place a sprig of rosemary on top of leg

5. Draw up the foil to form a tent and roast for 15 minutes

6. Lower the heat to 350F/177C/Gas Mark 4 and roast for a further 1 ½ hours until the juice runs just pink. Open up the foil for the last 20 minutes to crisp and brown the skin.You may wish to remove the Rosemary at this point. Oh and stop to savour the delicious aroma which will be filling your home at this point ;o)

7. Pour off any fat from the tin and make gravy with the remaining meat residue. Add to this ½ pint of cider and two teaspoons of honey.

8. Reduce to two thirds volume by boiling

9. Serve with roast potatoes, green vegetables (we had Kale) and roast carrots

@UKwinescholar matched this dish with a simply divine Carmenere

I'm not usually big on a sweet and savoury mix but the cider gravy was delicious and the meat soooo tender. Another plus? Once it's in the oven it really does look after itself - which gives you time to fully appreciate that glass of Carmenere...

#welsh lamb #moo baa oinc #beef direct #aroundtheukin40recipes #honey #welsh sea salt #cider recipes

Yesterday I spent a marvellous day foraging in the hedgerows. Today - Rowan Jelly is on the menu with Apples from our own tree too :o)

#hedgerow foods #rowan tree #rowan jelly #aroundtheukin40recipes

Step one of our Journey - Cornwall :o)

These deicious crab cakes are incredibly easy to make and deliciously moreish.

Crab meat has been making a well deserved come back recently, but with over half the crab caught off the British coasts being exported - it's about time we held a little bit more back for our own supper :o)

Crab cakes are a deliciously easy way to discover crab meat - you can buy the white crab meat needed already prepared.

So what do we need?

Ingredients:

25ml Olive Oil

250g fresh white crab meat

3 finely sliced spring onions

1 tsp of ground coriander

2 inch piece of root ginger finely sliced

2 tsp of chopped and deseeded red chillies

2 free range eggs

1 tbsp water

6 tbsp dry breadcrumbs

Plain Flour

Place your crab meat in a bowl and add the chopped spring oinion and ground coriander, chopped ginger and chillies and stir gently.

Now add enough of the first beaten egg to bind the mixture together without making it too wet. Stir in the breadcrumbs and mould into crab cakes.

These now need to be set aside in a fridge for a minimum of 30 mins but preferably overnight.

When you're ready to cook the cakes preparation will help - organise your workspace. You need three bowls. The first with flour, the second with egg and the final bowl with breadcrumbs.

Dip your cakes gently into each bowl in order and then into the hot frying pan they go...

Fry until golden brown on both sides. Place onto a baking tray and into the oven they go for 8 minutes.

Finally serve with peas and chips..oh and a cold dry white wine of course :o)

www.ukwinescholar.tublr.com matched a Chardonnay which was simply divine.

Go on give them a go. If you have as much fun as I do you'll want to do it all again...and soon!

#british food #aroundtheukin40recipes #crab cakes #cornish food #adventures #chardonnay

What's exciting today? Visiting Wales and returning home with (amongst other ingredients to be revealed later...) a bag of organic flour. Milled at this working Windmill in Anglesey.

On tomorrow's menu fresh handbaked bread to celebrate Lughnasadh (Lammas)

#british food #bread #aroundtheukin40recipes

Gorgeous partner made Fresh Cornish Crab Cakes tonight - absolutely loved them so moreish! Had a go at 'officially trying' to match a wine rather than usual tactic of just picking a bottle from the fridge.

I settled for a Pays D'Oc Chardonnay which was very rich and weighty (possibly a tad oaky). But the crab cakes were amazing and wine worked well.

p.s. check out www.aroundtheukin40receipes.tumblr.com

#Cornish Crab Cakes #Chardonnay #aroundtheukin40recipes #ukwinescholar

Let's start at the very beginning...

for I'm told it's a very good place to start :o)

I was seeking a fabulous adventure to celebrate my 40th year. Around the UK in 40 recipes is it! After much recipe reading and food researching, the final 40 recipes have been selected. They span over seven centuries of British cooking and each one is practically jumping for joy at having made the final list! Some have cheekily found their way in as 'accompliments' - including an Early English Ale Mustard recipe.

So if you chose to follow my blog (and I hope you do :o) you may find yourself wondering why the collection is based on ingredients that a farm labourer would have been able to afford. The answer lies in the story of the Goddard Family who lived for five generations in a tiny village known as Elmley Lovett, working the fields until the arrival of the railway in Worcestershire.

This year I hope to grace our table with the dishes my ancestors would have looked forward to at the end of a long day in the fields or having worked up a thirst laying down the Great Western Railway Lines.

Other recipes have been picked from around the UK and the cost of ingredients may have placed them outside my great great grandmothers reach. Of course there was always other means of acquiring meat...I do wonder if the Thomas Goddard repeatedly in the Warwickshire Courts for poaching is distantly related to me ;op So perhaps pheasants did occasionally make my ancestors table!

So my first dish?

Shropshire Fidget Pie..to be served as soon as the apples on our tree have ripened.

#food #recipes #british food #aroundtheukin40recipes #good food #adventures

"Mother Nature has gifted us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

#food #dining #aroundtheukin40recipes