The Welsh Kitchen festive gift guide
Mincemeat cake recipe
It’s that most wonderful time of the year again when I round up all my favourite products that you can order for any festive feasts or to gift to a Welsh food lover – plus some other Welsh bits and bobs.
Noir black garlic salt from Chilli of the Valley
I tried this for the first time this year (and the whole bulbs of black garlic) and loved it. Black garlic has a deep, subtle flavour compared with the in-your-face aspect of everyday garlic. Use this to sprinkle on eggs, roast potatoes, and steak. Try using it to flavour risotto or as a rub for slow-cooked meat.
Santa’s Greatest Secret by Lyndon Jeremiah
I first saw this poem a few years ago and have delighted in reading it ever since. You can buy it as a beautifully illustrated children’s book from Jeremiah Publishing where a portion of the profits goes towards 2wish – a service that provides immediate and ongoing bereavement support for families, individuals and professionals affected by the sudden and traumatic death of a child or young adult aged 25 or under. You can by it in English or yn Cymraeg. Hear the story in the Welsh playlist below →
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South Stack Golden Rum from Anglesey Rum Co
Generally, I’m not a big rum drinker but this gorgeous golden rum had me sold when I sipped it. It’s definitely got a slight whisky quality to it – probably why I liked it – and hints of vanilla, dried fruit peel and honey. A lovely Christmas tipple.
Velfrey Vineyard Rhosyn
This is still one of the best sparkling wines I’ve tried this year (and there have been many!). Yes, it’s a bit on the pricier side, but it’s worth every penny for the quality and care that’s gone into producing it – and it tastes spectacular. It would make a special gift for someone or a welcome treat for a dinner table. I think sparkling pairs well with lots of foods but to me, this would go beautifully with pastry canapes, salmon en croute and more.
Gwinllan Llaethliw Vineyard White Wine
I tried this for the second time recently at the London Welsh Centre’s autumn market, and it stuck with me. It’s a bright, fresh white with good acidity making it ideal for pairing with things like fish and chips, as well as poultry and cheese.
Daffodil Hot Sauce
This is one of the first products I ever featured on the Welsh Kitchen. I spotted that Cai had started making some batches again recently and his shop is now open again online. Warning: this is potent stuff, but if you like heat, you’ll love these sauces. I rather fancy trying the Habonariro & Charred Ginger Preserve for a sweet-spicy kick to go with cold meat and chips on Boxing Day.
Bossa Nova Champagne chocolates
I rather love these little handmade choccies from Newport-based Boss Nova. I tried a selection of chocolates recently and I think these laced with Champagne were my favourite. Surprise, surprise.
Nadolig Llawen, Merry Christmas,
Ross x
The Recipe
Mincemeat cake
I was cleaning out my kitchen cupboards recently and found a jar of mincemeat from last year and I wondered what to do with it. Yes, it was past its sell-by date but I’m of the opinion that something with that much sugar and dried fruit in it, can’t go off in a hurry. I didn’t want to make mince pies though (as much as I love them) as it felt a bit too early, so instead I used it in this cake.
Ingredients (makes one loaf)
175g butter
100g soft light brown sugar
3 free-range eggs
1tsp ground mixed spice
½ tsp ground ginger
200g self-raising flour
1tsp baking powder
1 jar (400g) Christmas mincemeat
Method
Line a loaf tin with baking paper and preheat the oven to Gas Mark 3/160°C/320°F.
Cream together the butter and sugar.
Whisk in the eggs bit by bit until combined. Add a spoonful of the flour if it starts to curdle.
Gently fold in the spices, flour, baking powder and mincemeat.
Spoon the mixture into the prepared tin and bake for about an hour.
If you try the recipe out, don’t forget to tag any photos with #mywelshkitchen.
The Playlist
To me, cooking and music go hand in hand, whether that’s singing at the top of your voice using a wooden spoon as a microphone while waiting for pasta to boil, or dancing around with the oven gloves on as the oven timer counts down. Here are this week’s ideas for your Welsh Kitchen playlist.
A festive playlist for you this issue, with hits from David Alexander, Côr Y Boro, Rhys Meirion and Elan Meirion, and Dame Shirley Bassey.
Silent Night by David Alexander
Gwyl y Baban by Côr Y Boro | Borough Welsh Choir
Hwiangerdd Mair (Mary’s Lullaby) by Rhys Meirion and Elan Meirion
The Christmas Song by Dame Shirley Bassey, Ollie Baines, Stephen Bowman and Humphrey Berney
Santa’s Greatest Secret by Lyndon Jeremiah
From the archive
Nadolig llawen
It’s been a busy few weeks in the Welsh Kitchen but I was determined to get you an issue and a recipe before Christmas. I can’t quite believe that the new year will signify three years of the newsletter. Thank you for all your support over the last three years, and particularly the lovely messages you send me. I’m hoping to add some new bits to the news…
Yule school
Besides watching Nannie Gwen make mince pies and helping her to roll out the pastry or wash the tops with milk before she put the neatly cut tops on, the first proper Christmas food I remember making on my own is yule log.
Nadolig Llawen from the Welsh Kitchen
I love Christmas. For me, it’s always been a time of getting together with family and eating. We used to go to my Nannie Gwen’s house when we were young, and I can still see the steamed up windows from the saucepans of boiling dried peas and cauliflower – all boiling away until able to squash easily with a fork. On the coffee table there was always a li…