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Welsh Dishes
* 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 or Tatws Pobdu (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: 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.
* Crempogs 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 (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are small cakes cooked on a bakestone.
* Leek soup (Welsh: Cawl Cennin or Cawl Mamgu ("Granny's stew")).
* Lob Scows is a popular stew in Holyhead and Anglesey; the Liverpudlian 'Scouse' is derived from this.
* Monkfish, often served with laver, common on the coast.
* The Clark's Pie is a meat and potato pie first produced in Cardiff.
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