Welsh cuisine
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Welsh cuisine is the cuisine of Wales. It has influenced, and been influenced by, other British cuisine.
Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking. Specific dishes associated with Wales include:
- Bara brith, "speckled bread," is a sweetbread which originated in Wales. It is traditionally made with raisins, Zante currant, and candied peel.
- Cawl is a Welsh stew with lamb and leeks.
- Crempogs are Welsh buttermilk pancakes.
- Faggots are Welsh pork meatballs.
- Laverbread is a Welsh seaweed delicacy.
- Welsh cakes are small cakes cooked on a bakestone.
- Lob Scows is a popular stew in Holyhead and Anglesey, a version of the Liverpudlian 'Scouse'.
- Welsh rabbit, or Welsh rarebit, is toast with cheese and butter.
- Glamorgan sausage is cheese in breadcrumbs in the shape os a sausage.
- Cockles are very popular in Wales and served in a variety of ways although usually steamed.
Various cheeses are produced in Wales. These include Caerphilly cheese, Y Fenni cheese, Llanboidy cheese, Red Devil, and an exceptionally strong variety of cheddar, the "Black Bomber."
There are a number of Welsh beers and more than 20 vineyards in the country. Most of the vineyards have been started since the 1970s. By contrast, S A Brain and Felinfoel companies have existed since the late 19th century, based on breweries which were yet older.
The Corona company used to make a variety of fizzy drinks in their factory in the Rhondda: the factory has now shut down, but memories of the Corona man, of collecting the bottles to collect the deposits back and of the flavours—especially cherryade and dandelion and burdock—remain, in and around the South Wales Valleys in particular.
[edit] Reference
- Welsh Agricultural Statistics from the Welsh Assembly.
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