Rudolph’s surprising St. Clements Cake

Turn fluffy Rudolph mashed potatoes into a light lemony teatime treat.

Ingredients 

For the cake

• 200g butter, softened

• 175g golden caster sugar

• 4 large eggs

• 200g ground almonds

• 250g mashed Rudolph potatoes* (2 medium sized potatoes)

• Zest 2 lemons and 2 oranges

• 2 tsp baking powder (use gluten free if required)

* If you have one, use a potato ricer to mash your potatoes; it will give a fantastically light and fine texture.

Method

1. Pre-heat the oven to 180°C/160°F/Gas 4. Grease and line a deep 20cm round cake tin.

2. Cream the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon and orange zest and baking powder.

3. Pour into the tin, level the top, then bake for 50-60 minutes or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 minutes of cooling. Take care as the cake will be quite soft. Place a plate under the wire rack. Garnish with extra zest.

Who would have thought that Rudolph potatoes were the perfect ingredient for a tasty cake?!

Stir-fried Savoy Cabbage with Halen Môn Spiced Salt

This dish is so simple and tasty. Ready in just a few minutes and enjoyed in less!

Serves 2 as a side dish

Ingredients

• 1⁄2 Savoy cabbage, shredded

• 2 tbsp groundnut oil

• 1 tsp fresh ginger, peeled and grated

• 1 clove garlic, crushed

• 1⁄2 red chilli – deseeded and sliced (optional)

• 1 tbsp sesame seeds • 1tsp spiced Halen Môn

Method

1. Heat the oil in a wok over a high heat – add the garlic, ginger and chilli and quickly stir-fry for 1 minute.

2. Add the cabbage and stir fry for 3 minutes until it just begins to wilt.

3. Remove from the heat, sprinkle over the sesame seeds and spiced Halen Môn and serve immediately.

Please do drop us a line, let us know what you think and we’ll send you an apron in return. Tasty!

Summery Salmon, Pembrokeshire Early Parcels

These little parcels are simple, healthy quick and really tasty. 

serves 4

ready in 30-35 minutes

Ingredients

• 700g Pembrokeshire early potatoes, halved if large

• 4 skinless salmon fillets (150g – 200g)

• 6 spring onions, thickly sliced

• 2 tablespoons chopped fresh dill

• 200ml crème fraîche

• Zest of 1 lemon

• Halen Mon Sea salt and pepper

Method

1. Preheat the oven to 220°C/Fan 200°F/Gas 7. Parboil the potatoes for 10 minutes, until just tender, drain and set aside.

2. Lay out 4 very large squares of greaseproof paper or foil. Fold each square in half, cut into a half moon shape and open. Divide the cooked potatoes between the four sheets of paper or foil and season well, top each with a salmon fillet and transfer to 2 baking trays.

3. In a bowl mix the spring onions, dill, crème fraîche and lemon zest and lightly season. Divide the mixture over the four salmon fillets. Fold the paper or foil over the filling and fold the edges together several times all round to seal. Repeat with the other parcels.

4. Bake for 15-18 minutes, until the salmon is just cooked through.

5. Serve the salmon parcels on plates with either a side salad or seasonal vegetables and open the parcel when you are ready to eat.

We hope you enjoy this lovely light summery recipe. Please let us know what you think!

Pembrokeshire Earlies; Roasted Garlic Rough and Tumble

Crushed new potatoes and blas y tir spring onions with a garlicky buttery bite!

Serves 6

Ingredients

1 head of garlic

1kg Pembrokeshire new potatoes

1 bunch spring onions, thickly sliced

50g Welsh butter (e.g.Shir Gar, Calon Wen, Rachels)

Halen Mon Sea salt and black pepper

Method

Preheat the oven to 200°C/gas mark 6.

Wrap the head of garlic in a piece of foil and roast in the preheated oven for about 40 minutes, until soft. Remove and leave to cool for a few minutes.

Meanwhile, scrub the potatoes and put them into a saucepan.  Pour over boiling water, add salt and simmer until cooked.

Drain the potatoes, add the butter and crush them roughly with a fork.  Squeeze out the soft garlic from the cloves into a small bowl and mash using a fork, add to the potatoes along with the spring onions. Mix well before serving.

We hope you enjoy this summery recipe – please let us know what you think of it!

 

Pembs Earlies roasties, with rosemary and Halen Môn sea salt

Very simple, very Welsh: tiny roast potatoes sparkling with pure Halen Môn sea salt and sprinkled with rosemary.

Serves 4-6

Ingredients

1kg Pembrokeshire early potatoes

2 tbsp fresh rosemary, roughly chopped

3-4 tbsp olive oil

2 tsp Halen Mon sea salt

Method

Heat the oven to 200°C/fan 180°C/gas 6. Put the potatoes in a roasting tin, cutting the larger ones in half. Pour over the olive oil and rub all over the potatoes until all are coated before sprinkling over the rosemary and seasalt.

Roast for 40 minutes until tender and crisp and serve with a lovely rack of Welsh lamb. Perfection. Please drop us a line to let us know what you think of this recipe and we’ll send you a Blas Y tir apron in return.