Saturday 1st March –
A review by member Jude Baylis.
Our gastronomic galloping continued for the March At Home when we ventured northwards to Wales for St David’s Day.
It was a two course affair.
We began with a lamb and leek stew. As dependable as a daffodil, I always think a good stew has hidden depths. Lovingly cooked, tender morsels of lamb in an unctuous, oozy gravy flavoured by the leeks – the sometimes unsung heroes of a dish by their disappearing act – enthused our musing munching. My mind wandered to the lush, green Welsh hills doused by the inevitable rain.
The Welsh rarebit topped fondant potatoes was an inspired and imaginative nod to this foodie national dish with pepped-up potatoes topped with cheese, mustard and egg. Every mouthful was delightful. Adorned with an elegant roasted parsnip with earthy goodness, the dish was further completed by vibrant carrots, gorgeous green beans and mangetout and cauliflower. The promise of spring and a burgeoning veg plot, we hope.
The Welsh cakes pudding served freshly griddled was utterly buttery and ever so slightly decadent as a not quite pancake /scone that happily crossed foodie borders. Served with cinnamon sugar and a honey sauce that added a frisky spice and sweetness, whilst the ice cream cut through the richness. The decorative physalis brought colour and panache to what might perhaps have been considered a humble, yet fond national treat. Carbs that count and dressed up for the occasion.
With all the potent puff of the emblematic national Welsh dragon, I could have roared with contentment after such a tasty meal to satisfy even my fave tipsy Welsh poet.
As the oldest language in Britain, with its Celtic origins, the Welsh language can inevitably appear, even to this dedicated linguist, to be complicated with its long, convoluting spelling. But sometimes simple is best. And we thank Mark for cooking us up this splendid dinner and thank Adele, Finn and Noah for looking after us during a very enjoyable evening of good company and food.
