Stwnsh Rwadan Welsh Mash Food

STWNSH RWADAN - WELSH MASH

Steps:

• Steam or boil each vegetable separately.
• Mash each vegetable, and then mix gently together with butter, salt, pepper and nutmeg.

DOUBLE PEA MASH

Steps:

• In a large saucepan, cover the split peas with water, bring to the boil, then simmer until the peas are soft but still holding their shape. Don't turn it into soup! This stage usually takes me 35-40 minutes, but varies according to the type and age of the split peas.
• Drain the peas then return them to the pan and mash them with a large fork (laborious) or a potato masher (much easier). The texture will be like very dry mashed potatoes.
• Add the frozen peas (still frozen), the olive oil, the juice of a lemon, the garlic and the mint, and beat furiously with a wooden spoon over a low heat. The liquids will loosen the texture up a bit.
• When the Double Pea Mash has heated up again and the frozen peas are frozen no longer, season to taste with salt and freshly ground pepper.
• Taste the mixture, and if you think it could benefit from more olive oil, garlic, mint or lemon juice, then add them.
• Serve! Enjoy! Go back for seconds! (That is, if there is any left to go back for. My children eat vast quantities of this, given the chance.).

STIR FRIED VEGETABLE SALAD

Steps:

• Heat 1 TBS oil in a wok or a 10 inch frying pan.
• When hot, stir fry the cashew nuts until golden.
• Remove and set aside.
• Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
• Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
• Transfer to a large bowl.
• Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
• Add the peppers and onions to the beans.
• Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
• Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
• Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
• Season to taste.
• Toss together and set aside to cool.
• Just before serving, twist off the watercress stalks and add the leaves to the salad.
• Toss again and transfer to a serving bowl.

PUFFDALOONS

Steps:

• Sift flour, salt and baking powder into a bowl. Cut butter into small pieces and rub through the flour. If you have hot hands, dip them in cold water before you do this, so the butter doesn't melt.
• With a knife "cut" the egg and milk/water through the flour mix until and dough forms.
• Turn onto a floured workbench and gently push dough together. You don't want to over work the dough or they will be tough.
• Flatten out with you hand to about 2cm and either cut with a glass or biscuit cutter.
• Heat fry pan and add enough oil to be about 1/2cm deep.
• Over medium heat add the puffdaloons and fry on boths sides until nicely browned.
• Best eaten with soup.