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The food of Wales developed to satisfy the appetites of hard-working farm labourers, coal miners, quarrymen and fishermen. From the mining valleys of the south to the rugged upland farms of the north, the Welsh landscape produces food of freshness, quality and variety and, in turn, the Welsh people cooked dishes that were hearty and filling. Traditional Welsh foods include cheeses, crempog, bara brith and cawl - a rich stew made with bacon, scraps of Welsh lamb and vegetables including Wales' emblem, the leek.
A great way to find out about food in Wales is to visit a local Farmer’s market. Many locations throughout Wales have farmers markets where you can buy food direct from producers. See www.traveltradewales.com for a full list of Markets including farmers markets in Wales. Swansea food market is the largest and most fascinating food market in Wales. It continues a tradition of trading that dates back to medieval times. Visitors can sample a range of Welsh delicacies including cockles from the tidal Penclawdd Sands and lava bread.
Locally caught fresh fish can also be bought here. For further information please visit www.visitwales.co.uk Lava Bread Lava, an edible seaweed commonly found on the South West coast of Wales. Lava has to be prepared at great length by washing many times and boiled for up to 5 hours and drained to form a gelatinous puree. It is mixed with fine oatmeal, formed into small cakes and fried in bacon fat. Lava Sauce This is particulary good with shellfish and lobster.
The laver has to be prepared as for Laver Bread, and is then heated and whisked with orange juice, butter and mutton (or lamb) stock or cream. Welsh Cakes The Welsh cake is a traditional Welsh snack, somewhat similar to a scone. The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone, a cast iron griddle about 1.5cm or more thick, which is placed on the fire or cooker. Welsh Lamb Lamb raised on the salt flats around the coast of Wales has a very subtle salty taste.
The lamb is wonderful when cooked with laver, seaweed found around the coasts of the South West.Bara Brith Once a week, the stove was lit for baking day, as the heat began to fade in the stove, so a handful of currants were added to the last of the bread dough and this speckled bread became a treat. The flavour, however, of this spiced, honey-glazed fruit bread is delicious and it is no wonder that Bara Brith is still produced all over Wales. Welsh Rarebit Welsh Rarebit, Rabbit or "Caws Pobi" gets its name quite literally from the words rare (meaning very lightly cooked) and bit (a small piece or portion). It is an ideal savoury snack. Crempog These are Welsh pancakes.
They are made not too thin and served hot and buttered. The fillings are whatever cook had handy, or the household liked most. Savory Crempog, hot and fresh, make an excellent starter. Glamorgan Sausages These are made mainly from grated cheese mixed with breadcrumbs, herbs and chopped leeks or onions. Caerphilly Cheese Caerphilly is a mild crumbly white cheese, which originated in South Wales and is probably the best known Welsh cheese.
Today farmhouse Caerphilly, made in traditional rounds with natural rinds, is made only in the West Country of England. We have more than 40 food fairs and festivals during the year offering the opportunity to sample and buy some of the freshest Welsh produce. For a full list of these food events and festivals visit www.walesthetruetaste.com
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