Monthly Archives: February 2014

Glamorgan sausages, a Welsh vegetarian favourite

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January and February are traditionally lean months so I often avoid (or at least restrict) the amount of meat I eat. Stuffed from Christmas and recovering from financial overindulgence its nice to pare things down a bit and appease the vegetarian in me.

As a teenager and into my early twenties I was vegetarian. No fish and no meat. In fact I even made a foray into vegan living, but as a fussy teenager with a mother who had no idea what to feed a girl of such persuasion, it meant eating very little. Not a healthy option for an adolescent girl and after a six months I saw sense and returned to a less restrictive veggie diet.

My mother gave vegetarian cooking a good go. Being quite creative in those days and an avid collector of Sainsbury’s recipe cards (circa 1980 something) she tried out all kinds of strange and wonderful recipes on us kids.  One of her favourite and regular creations was something called “Glamorgan supper”  a breadcrumb, cheese, egg and spring onion mixture, rolled into balls and fried. We couldn’t get enough of them back then, but it was only as I got older I discovered they were in fact a variation on the Welsh classic, Glamorgan sausages.

Now I have my own kids, one of whom is an avid meat hater, Glamorgan sausages have once again become the perfect lunch or supper dish of the day, avidly devoured with a rich home-made tomato sauce..or indeed good old ‘sos coch’ (which translated is red sauce. In other words plain old tomato ketchup). I prefer mine with a nice tomato chutney, or even red onion marmalade and a lightly dressed salad.

Glamorgan sausages: recipe makes approx 8

175g breadcrumbs

110g Gorwydd Caerphilly

1 small leek finely chopped and cooked gently in butter until soft but not browned (or a bunch of spring onions if you prefer)

1 teaspoon of Welsh honey grain mustard

1 teaspoon fresh thyme chopped

a small handful of finely chopped flat leaf parsley

2 large eggs beaten

a drop of milk (if needed)

Halen Mon sea salt

black pepper

To coat:

1 egg beaten

panko crumbs

3 to 4 tablespoons of sunflower oil

To serve:

A lightly dressed salad, some nice tomato relish (or sos coch…tomato sauce…as the kids prefer)

Mix the breadcrumbs, herbs, spring onions (or cooked leek) and grated cheese in a large bowl. Add the beaten eggs and mustard, with a little salt and pepper, to the bowl and mix until you have a stiff doughy mixture.

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Mix breadcrumbs, thyme, parsley and a lovely chunk of Gorwydd Caerphilly in a large bowl

Divide into eight sausage shapes.

Beat the remaining egg in a shallow dish and spread the panko crumbs on a plate. Dip each sausage in the egg, then roll in the crumbs. Heat sunflower oil in a shallow frying pan until quite hot and just sizzling but not smoking, then lay the sausages in the pan in a single layer and cook until nicely browned on all sides.

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nine fat sausages sizzling in the pan…turning a lovely golden brown

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Filed under British food, family budget cooking, home cooking, photography, Recipes, vegetarian dishes, welsh cheese, Welsh food, Welsh produce

White onion soup with cider and thyme, seared scallops and parsley-garlic puree

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So far this year has proved itself to be tediously wet, scarily windy and showing little respite as we head towards March. The week leading up to my first supper club since spring last year, saw gale force winds, power cuts (Aidan and I played the yes-no game by candle light until my eye sight failed and we gave up and went to bed) and roads looking more like rivers.
Much as I wanted to bring a little light romance to my guests for Valentines day, I also wanted to comfort and soothe with a warm decadent meal. Leaving it til the very last minute (as in the day before!) I settled on a sort of ‘warm and fluffy’ menu, the tropical romance came with dessert, a mango and passion fruit ‘mess’, but this thick, creamy soup (adapted from a Tom Aikens recipe) with its intense flavours, tender scallops and the hit of garlic in the puree got the evening going a treat.

Recipe: White Onion Soup with cider, thyme, seared scallops and parsley-garlic puree

Serves 6 to 8

50g unsalted butter
300g onions, thinly sliced
1tbsp fresh thyme leaves
½ tsp flaked salt
1tsp sugar
300ml vegetable stock
One bottle of organic medium or dry cider
150g floury potato, thinly sliced
75ml double cream
Sea salt and ground black pepper

To finish:
Two scallops per person (so 12 to 16) corals removed and trimmed to remove any dark coloured membrane
half a bunch of parsley
couple of cloves of garlic
sea salt flakes
good olive oil

Add butter to a large saucepan and when its melted add the onions, thyme, sugar and salt. Cook gently until softened and beginning to turn a light golden colour…caramelised but not browned.

Add the stock, cider and potato and bring to the boil. Reduce the heat to low and cook until the potato is tender. Blend until smooth adding the cream at the end. Check the seasoning.

For the scallops: heat a little butter in a small non-stick pan until piping hot and almost smoking. Add scallops and sear on one side waiting until they turn nice and brown. Turn and cook briefly on the other side, but don’t over cook otherwise they will turn a bit rubbery.

For the puree: add parsley, garlic cloves some olive oil and salt to a food processor and blitz thoroughly until you get a fairly loose puree. You should be able to drizzle it over the scallops rather than it being thick blobs!

Pour the soup into shallowish bowls, top with two scallops and puree, serve and enjoy!

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Filed under British food, home cooking, Recipes, seasonal food, secret supper, vegetarian dishes, Welsh produce

Branding, Guardian review’s and new supper club dates

January is supposed to be a slow quiet month. It arrives with false promise, new years resolutions swiftly broken as the month creeps through endless dark nights, rain and gloom. Like many I often feel lethargic and slightly despondent, lacking in vitamin D gained from a bit of natural sunshine. This year its different. The new year arrived with more of an explosion than I expected. Instead of drooping about the house I felt renewed, invigorated and ready for action. New year, new me. I had a feeling life was going to be different from now on, and I soon discovered I wasn’t wrong.

Moel Faban

Bursting with excitement I launched my ‘new look’. A fresh logo, new pictures and design graced my blog and Facebook page and received an enthusiastic response from readers. I’d procrastinated over branding and identity for a long time. Being a picky perfectionist i’m hard to please but wonderful artist and designer Nina Farrell at &Agency (who was also Felicity Cloakes art director at Penguin books) took up the gauntlet. She did so admirably really capturing the essence of ME! She merged colours that reflected my Welsh rural life, images that showed my love of local produce and foraged food, with a thoroughly modern, yet also kind of vintage logo.

A warm feeling of contentment crept through me with wedding and private dinner bookings rolling in, interesting discussions and plans for future supper clubs and just when I thought it couldn’t get any better I received a text from my neighbour saying

“Den, CONGRATS on being in the Guardian mag under 5 of best supper clubs Xx”

I read the text wondering what the hell she was on about. I called her back. Are you serious? I asked. I searched on-line and there it was…how about that to start the year?!!!!

Guardian article on starting a supper club and top 5 supper clubs in the UK

Guardian article on starting a supper club and top 5 supper clubs in the UK

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As January rolled into February life increased its pace. As I mentioned January and February are traditionally lean months in the catering world, no festivals, no weddings and very few parties, but this article kickstarted something. I suddenly found myself inundated with bookings for supper clubs I didn’t yet know I was going to hold, people wishing to collaborate, offering venues and wanting to help. It was overwhelming. My landlord gave me permission to run little suppers in my new house.

The article was a metaphorical kick up the jacksy. I knew I wanted to work with more people, engage more with the local community, use more interesting spaces. Last year I wanted to branch out but plans had to be put on the back burner…now i’m off into the unknown…time to be brave!

And so to dates….there is plenty going on this year and on Friday the first of those events came to life.  A mini supper for six VERY different people in my new house.  I was nervous as hell. I felt like a new supper club host doing it all for the first time. All those old fears of will it work? Will people like my house, feel comfortable, get on with each other!

I don’t know why I worried so much, everyone got on well, conversation flowed as did the wine and cocktails. What better way to christen the new house and enjoy Valentines evening than to have four supper club regulars and two ‘virgins’ (one of whom I have known for over 20 years…ever since I made Wales my home).

The evening finished relatively early (about 10pm which is a first) as people went off to other events or battled their way home through the foul weather, but that didn’t matter…it was lovely. Rosanna had no idea where her boyfriend was taking her for Valentines night, she looked terrified when she arrived  (she’s quite a shy person)….I looked at her and said “he didn’t tell you did he?”

“No” she replied “and if it was anyone other than you i’d have run away”

At the end I suggested it was  a romantic thing to do to. She agreed claiming it was probably was the most romantic thing he had ever done! Aahhh, how sweet!…just because I have no romance in my life right now, doesn’t mean I can’t bring it to others 🙂

Supper club table all ready to go

Supper club table all ready to go…sorry about the poor quality, I only managed to get a few quick pics on my phone!

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The table decorated with rose petals, hearts and a menu with cupid wings

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White onion soup with cider and thyme, seared scallops and parsley-garlic puree

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A full table of happy guests

AND SO ON TO THE NEXT EVENTS:…

8TH MARCH……pop-up supper club at Cafe Seren, Bethesda. The aim is to use local spaces when they are generally not in use. Cafe Seren is open during the day and hopefully this will be the beginning of a regular collaboration.

The evening features live acoustic music from John Lawrence and Jaci Williams…check out John and Jaci’s collaborations here. The menu will have a wild woodland theme…I saw John and Jaci play recently and they were fantastic!! ..(limited spaces so get in quick!! We have room for 24 and we are HALF FULL ALREADY)

21ST MARCH……Equinox Bal and French Feast (pop-up cafe). Another live music and food event this time at Mynydd Llandegai Community Hall and with folk band Mouton  …this is a ticketed event and prices are £11 in advance with food (purchased from Wegottickets here) or £5 on the door without food.

Feast menu: Two courses to include either…

Boeuf bourguinon or beetroot bourguignon with roast new potatoes and a mixed leaf salad with roasted nuts and seeds (meat or vegetarian/vegan)

Traditional French crepes with orange and lemon syrup and cream

29TH MARCH…..Celebrate Earth Hour with a candlelit supper at Ty Bryn Adda; the old laundry and drying house on The Vaynol Estate, Bangor.  This is a collaboration with the owners Kim and Martin who run personal coaching workshops, but would like to see the space used for some different events. She is also a supper club fan!…. To get an idea of what the venue is like watch this video on Youtube or check out their website

This is a rare opportunity to spend time in a very unique space. There are also three rooms available in the house and bed and breakfast can be booked by those wishing to make a weekend of it (this can be discussed directly with Kim). More details regarding the menu will follow shortly.

5TH APRIL….pop-up event (details will be confirmed shortly)

26TH APRIL……mini supper club (spaces for 6 to 8 people)

18TH MAY…..mini Sunday lunch (spaces for 6 to 8 people)

To find out more about any of these events please email me on moelfabansuppers@gmail.com, send me a message on Facebook, Twitter or give me a call on 07775828769

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Filed under home cooking, in the press, North Wales restaurants, reviews, secret supper, underground restaurant, Welsh food