Recipes to Savor

Today I am paying homage to my blog (a touch of narcissism but nobody’s perfect!) by posting some appropriately named recipes to share with the rest of the world. I hope you enjoy them. Bon appetit:

 Welsh Rarebit

 Welsh rarebit is a good snack or a savory after a meal. Any hard cheese may be used, but medium cheddar has sufficient sharpness for most people. Beer gives a good strong taste, whereas sherry makes it richer and sweeter according to the style used.

 Ingredients:

  • 4oz/110g of grated cheddar cheese
  • 4 tablespoons (British size) of beer or sherry
  • ½ tsp/2.5 mil of mustard
  • Good twist of black pepper
  • 1 egg
  • 4 rounds of hot buttered toast

 Method:

  • Melt a little butter in a pan and add the grated cheese, the beer/sherry and mustard. Heat gently until  a smooth sauce is formed
  • Whisk the egg and stir into the mixture. Stir well away from the heat not allowing the mixture to boil.
  • Season with some freshly ground pepper and pour over the hot buttered toast and either serve  immediately or pop under a hot grill for a few seconds to brown evenly.

 NB: for a real Welsh flavor try spreading a little laver bread onto each round of toast.

Uncle Sam’s Welsh Cakes

 Ingredients:

  • 1 LB self raising flour
  • Pinch of salt
  • 4 oz Crisco
  • 4 oz margarine
  • 6 oz sugar
  • 2 oz currants (I use 4 oz)
  • 1 beaten egg
  • 3 British tablespoons milk (mixed in with beaten egg)
  • Crisco to grease pan

 Method:

  1. Mix flour & salt in a bowl
  2. Rub in crisco and margarine
  3. Add sugar & currants
  4. Mix to a consistency of pastry dough with beaten egg & milk (a spoon at a time)
  5. Roll onto a floured board to approx ¼ inches thick and cut with a 2 ½ inch cutter
  6. Heat greased cast iron skillet on top of stove over medium heat (#4 on our stove) and test by cooking 1 cake until light golden brown.  Grease pan very lightly between batches.
  7. Cool and store in tin.

 DAVE’S MARINATED SALMON

Serves 4

Active time: 20 minutes. Start to finish:11/4 hr

 Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped scallion
  • 1 tablespoon finely grated peeled ginger
  • ½ teaspoon black pepper
  • 4 (8-oz) pieces center-cut salmon fillet with skin

 Method:

  • Put oven rack in middle position and preheat to 375 degrees Fahrenheit. Line a baking sheet with foil. Whisk together soy sauce, hoisin sauce, oil, lemon juice, garlic, scallion, ginger and pepper in a shallow bowl. Add salmon turning to coat, and marinate, covered, at cool room temperature 30 minutes.
  •  Remove salmon from marinade, letting excess drip off, and discard marinade. Bake salmon, skin salmon, skin sides down, on baking sheet until just cooked through, about 20 minutes. Lift salmon from skin with a spatula and transfer to a plate.
  •  Alternatively bake salmon in marinade without discarding marinade. It’s your choice. (I prefer to bake the salmon in the marinade and it is delicious, with the extra juice, over rice with a side veg)

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