Anyone Can Cuddle, But Only The Welsh Can Cwtch

Today we celebrate St Dwynwen's Day which is our version of Valentine’s Day - a day dedicated to all things love.

St Dwynwen (Santes Dwynwen) was a fourth-century Welsh princess who wasn't very lucky when it came to love, and as a result, decided to become a nun. In turn, she dedicated the rest of her life to helping others find love.

So why not celebrate St Dwynwen's Day with us? Try cooking up this deliciously simple three-course Welsh menu with added affrodisaidd (aphrodisiac!) for you and your loved one.  

- The Menu -

Starter

Laverbread with wholemeal toast

Main

Welsh lamb cutlets with herb and garlic sauce

Dessert

White chocolate and Penderyn pannacotta with strawberry compote

 

Here's how to lovingly create your simple Welsh menu...

Starter

Ingredients

Laverbread and wholemeal bread

Method

Laverbread is referred to as Welsh caviar - a delicious edible seaweed, found in most supermarkets or even online. Simply serve with wholemeal toast and a spoonful of love.

Main

Ingredients

4 Welsh lamb cutlets
1 tbsp oil
2 crushed garlic cloves
1 small sliced red onion
100g cream cheese
6 tbsp milk
2 tbsp fresh basil and parsley, chopped

Method

1. Heat the oil in a large non-stick frying pan, add the cutlets, garlic and onion and cook until golden brown on each side
2. Once the cutlets are brown, reduce the heat and cook gently for a further 4-5 minutes
3. Remove the cutlets and keep warm
4. Add the cream cheese and milk to the pan and stir together with the meat juices
5. Heat through, then add the basil and parsley
6. Drizzle the creamy sauce over the cutlets and serve with seasonal vegetables and chunky chips

Dessert

Pannacotta Ingredients 

250ml cream
125ml milk
50g white chocolate
12g caster sugar
3 leaves gelatine soaked
2ml Penderyn whisky

Strawberry Compote Ingredients

50ml water
75g caster sugar
150g chopped strawberries

Method

1. Place the cream and milk into a pan, then heat until almost simmering
2. Add the white chocolate, sugar and Penderyn then stir until combined
3. Cool slightly and add the soaked gelatine
4. Transfer into 4-6 ramekin moulds and place in the fridge to set
5. Reduce the caster sugar and water to a syrup and add the strawberries
6. Allow to cool
7. Turn the pannacotta onto a place and lovingly top with the strawberry compote.

We're looking forward to trying out these wonderful Welsh dishes with our loved ones this evening and we hope that you will give it a go too. Why not post pictures of you and your beau on Facebook or Instagram? We'd love to see how you got on.