The Pheasant Philosopher’s Christmas Diaries: Fuss Free Canapés with a Welsh Twist

Last year my sister published her first book and asked me to make some canapés for the launch. I didn’t have much time to prepare, so wracked my brains for something quick, easy and delicious.

I am extremely proud of my Welsh heritage and, as I have mentioned before, am a great believer in the old cooking methods, so I turned to one of my favourite recipes and IMG_6707adapted it to suit. Welsh Cakes. Made on cast iron griddles for centuries, most people know them as the current speckled, sugar-dredged teatime treat but with a little experimentation I was able to produce 3 different savoury canapés, to suit all tastes. I cook my Welsh Cakes on a large cast iron griddle but you can use a heavy based frying pan just as well, it’s also possible to bake them on sheets in the oven but the exterior texture won’t be quite the same.

These also freeze extremely well, before, and after cooking.

Savoury Welsh Cake Canapés – this recipe will easily make over 100 depending on the size of cutters

Ingredients 

750g self raising flour

150g butter

150g lard or vegetable fat

3 eggs, beaten

1 heaped tsp sea salt

good grinding of black pepper

75g mature cheddar cheese

1 heaped tsp wholegrain mustard

1 heaped tsp dried dill

the zest of half a lemon, finely grated

Method 

Rub the fat into the flour, salt and pepper until it resembles ‘breadcrumbs’. Divide the mixture between three bowls.

Into the first bowl, add the cheese and mustard

Into the second, add the dill and lemon zest

Leave the third plain

Add a beaten egg to each bowl and form into a ball, if it’s too moist, add a little more flour, too dry, add little milk or water

Wrap each ball in foil or cling film and place in the fridge until chilled. This allows the pastry to rest and makes it easier to roll out later

Once the pastry is chilled, roll each ball out on a floured board to a depth of 1 cm. Cut into any shape you like – at this time of year it’s quite nice to use festive shapes, small leaves, bells, holly etc.

Heat your Bakestone, Griddle or frying pan over a medium heat and cook the cakes in batches, they shouldn’t take more than a couple of minutes a side, larger cakes will, of course take longer.

These can be kept in a lidded Tupperware until needed. If you would like to make a version suitable for vegans, use all vegetable fat instead of butter.

Toppings

Ideas for the Plain Welsh Cakes

Bacon, Brie and Cranberry (not the most imaginative but universally liked)

Hummous, Olives, Baba Ganoush, roasted peppers, mozzarella, smoked tofu

Pear, Gorgonzola and Walnuts

Chestnuts and Roasted Butternut Squash

Ideas for the Cheese Welsh Cake

Butter fried leeks and Caerphilly

Any cheese with chutney or relish

Sun dried tomatoes

Pastrami and Cornichons

Ideas for the Lemon and Dill Welsh Cakes 

Any sort of smoked fish: salmon, trout or Gravadlax with accompanying sauces

Fish Pâté – mackerel, trout, potted shrimps

Prawns in Cocktail Sauce (retro but good!)

Caviar with Sour Cream

Smoked Cod Roe


Win 2 Ticket to Abergavenny Food Festival’s Christmas Fair on Sunday 10th December

I have teamed up with the wonderful Abergavenny Food Festival Team to give my readers the chance to win a pair of wristbands for this year’s Abergavenny Christmas Fair, allowing access to the yuletide markets and demo stage in the Market Hall, for the whole day.

All the details are below so hop over to Twitter then like, follow and retweet to be entered into the draw.

Competition closes at 12pm GMT Friday 1st December

Good luck!

The Abergavenny Christmas Fair is coming to town!

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©HuwJohn

On Sunday 10th December from 10am till 5pm, the Market Hall in Abergavenny will be filled with the tastes and aromas of Christmas and a lot of festive cheer as the Abergavenny Christmas Fair comes to town. There will be over 85 stallholders with festive food and gifts for sale across the Market Hall, Upper Brewery Yard and the Priory. Back in the Market Hall there will also be Christmas decoration making fun for the kids and festive menu tips from a glittering demo stage line up of culinary experts including MasterChef quarter-finalist Imran Nathoo, top chef Tommy Heaney, Guardian gardening journalist Lia Leendertz, and expert forager Liz Knight. You can even jump in Santa’s horse and carriage at The Angel Hotel! Don’t miss tasting workshops at Homes of Elegance too – there’s more about tickets for these and info on the Christmas Fair on abergavennyfoodfestival.com.
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©HuwJohn

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©HuwJohn

 
Terms and Conditions from the Abergavenny Christmas Fair:
Wristbands are non transferable and only valid for the Abergavenny Christmas Fair in Abergavenny, Sunday 10th December 2017, between 10am – 5pm
There is no monetary alternative
Wristbands will need to be collected at the Box Office on the High Street (Red Square) in front of Neil Powell Butchers
Horse & carriage rides at The Angel Hotel are costed separately at £5 each and are available between 1pm-5pm on Sunday 10th December
Tickets for tasting workshops at Homes of Elegance need to be purchased separately
Children go free with a paying/winning adult (i.e. these competition wristbands can be used by 2 adults and 2 children can accompany for free)