CAFES, delis, restaurants, markets, farm shops, pubs, producers and suppliers from in and around Cardiff teamed up to share their recipes. The Cardiff and South Wales Cook Book is a 128-page full colour book that captures the essence and heart of food from the Welsh capital and its surrounding area.
It includes a range of tasty recipes and inspiring stories, with a foreword from chef James Sommerin.
He has also shared a recipe for a dish from his Michelin-starred restaurant – Penarth-based restaurant James Sommerin – Welsh Lamb with broad beans, turnip and cumin, which the readers will now be able to recreate and master at home.
It’s one of many recipes from the best restaurants in the local area, which include Moksh, Ashton Fishmongers, Sosban, Loving Welsh Food and Duchess of Delhi.
The pages feature a diverse selection of entries, ranging from fine dining restaurants and traditional pubs, through modern cafes and delis, all the way to bakeries and patisseries that have introduced foreign flavours to the region’s food scene and opened it up to brand new experiences.
Here are three recipes from the book for you to try at home…
Welsh Lamb with broad beans, turnip and cumin from Restaurant James Sommerin Preparation time: One hour Cooking time: 12 hours Serves: Four Ingredients: For the turnip puree: 1kg turnips, peeled 500ml milk 100ml cream and 100g butter For the broad beans: 20g butter 1 tsp chopped thyme 1 clove of garlic, chopped 120g fresh broad beans, outer skins removed For the cumin sauce: 100g lamb fat 200g lamb trimmings 1 onion, sliced 1 tsp cumin seeds 1 stick of celery, sliced 1 tsp smoked paprika 2 sprigs of tarragon 200ml Madeira 1 litre lamb stock 1/2 litre chicken stock For the lamb: 4 50g lamb breasts 20g rendered lamb fat 1 sprig of rosemary To assemble: 400g lamb loin 20g lamb fat Turnip Nasturtium leaves Method: For the turnip puree: Thinly slice the turnips and place in a pan. Add the milk, cream and butter, then bring to the boil and cook until soft. Strain, reserving the cooking liquid, and blend in a Thermomix with the temperature setting at 90degc. Add the cooking liquid back in until the puree is the required texture. Cook for longer in the Thermomix to get a smoother consistency.
For the broad beans: Emulsify the butter with 10ml of water. Add the thyme and garlic, then warm the broad beans through at the last minute. For the cumin sauce: In a pan, heat the lamb fat and add the trimmings, onion and cumin. Cook for two minutes until there is good colouration. Add the celery, paprika and tarragon, then deglaze with Madeira. Reduce the liquid by three-quarters. Add the stocks and reduce to the required consistency, then pass through a fine sieve.
For the lamb: Place the lamb breasts in a vacuum pack bag with the lamb fat and a sprig of rosemary. Cook at 80degc for 12 hours on a steam setting. Remove once cooked and then press under a weight. Allow to cool.
To assemble: Pan fry the loin of lamb in 20g of lamb fat. Add the breasts and caramelise evenly. Place the turnip puree on a plate and build the meat and broad beans on top. Thinly slice some raw turnip and season with salt and a little olive oil. Place the turnip slices on top and finish with nasturtium leaves and cumin sauce.
To serve: Divide this between four large bowls, then place the portions of cooked cod in the centre of each bowl.
Luxury Fisherman’s Pie from Ashtons Fishmongers Preparation time: 15 minutes Cooking time: Approx one hour Serves: Four to six Ingredients: 75g butter 1 large onion, finely chopped 2 sticks of celery, finely chopped 1 leek, finely chopped 200g tinned sweetcorn, drained 100g frozen peas 200g Ashton’s boneless salmon fillet 200g Ashton’s boneless smoked haddock fillet 200g Ashton’s boneless cod fillet 200g Ashton’s peeled tiger prawns 40g plain flour 400ml whole milk 1 egg yolk Salt and pepper 900g potatoes, boiled and mashed Splash of milk Handful of grated cheese (cheddar or similar) Method: Preheat the oven to 190degc. …