Five Traditional Welsh Recipes given a modern Jones twist

by Beth Woodhouse August 20, 2024

We’ve all been in the position before when hunger strikes and you look in your kitchen cupboards and/or fridge for inspiration, but the glare from the empty shelves returns a barren and desolate feeling.

Well, we’re here to suggest a few modern takes on traditional Welsh recipes that just might be able to utilise some of those products you’ve got situated around your kitchen, while giving you a whole new taste sensation.

We’ve highlighted five traditional Welsh dishes (quick links listed below) that we’ve enhanced with the help of some of Jones o Gymru’s most popular products to provide you with a new outlook on the balance of old and new in your culinary creations.

Recipes included in this blog:

1. Y Ddraig Goch Crusted Welsh Rarebit

Is there any other dish that is more synonymous with traditional Welsh cooking than Welsh rarebit? It’s been documented since the 1700s (or 1500s if you believe its origins lie in Caws Pobi) and its simple elegance has been enjoyed for centuries since.

A traditional lunchtime or snacking dish, it is made with a rich cheese sauce, spiced with mustard and Worcestershire sauce, and served over toasted bread.

Today, we’re adding a modern twist by using our spicy Jones Y Ddraig Goch crisps as a crunchy topping to bring new life to an old classic.

Ingredients:

2 cups grated sharp Cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup beer or milk
1 teaspoon mustard powder
A dash of Worcestershire sauce
A pinch of cayenne pepper (optional)
4 slices of bread, toasted
A handful of crushed Jones Y Ddraig Goch crisps

Instructions:

Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for about 1-2 minutes to make a roux.
Gradually whisk in beer or milk until smooth and thickened.
Add the grated cheese, mustard powder, Worcestershire sauce, and cayenne pepper. Stir until the cheese is melted and the sauce is smooth.
Spoon the cheese sauce over the toasted bread slices.
Sprinkle crushed crisps over the top for added crunch.
Place the toasts under a hot grill for a couple of minutes until the crisps are golden and the sauce is bubbling.
Serve hot.

2. Welsh Mature Cheese-Topped Glamorgan Sausages

Similar to Welsh Rarebit, the Glamorgan sausage has been a staple of traditional Welsh cooking for well over a century. Made with cheese, leeks, and breadcrumbs, adding Jones crisps to this mix can create an extra-crispy exterior for that soft, tasty interior.

We’ve suggested using the Jones Mature Cheese & Onion crisps for this version, but if preferred, you could always use your own Jones favourite for a different taste experience.

Ingredients:

1 cup breadcrumbs
1 cup grated Caerphilly cheese (or a similar crumbly cheese)
1 leek, finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon mustard
2 eggs, beaten (one for the mixture, one for coating)
A handful of crushed Jones Welsh Mature Cheese & Onion crisps
Salt and pepper to taste
Butter or oil for frying

Instructions:

In a bowl, mix together the breadcrumbs, grated cheese, chopped leek, parsley, mustard, and one beaten egg. Season with salt and pepper.
Shape the mixture into sausage shapes.
Dip each sausage into the second beaten egg, then roll in crushed crisps to coat.
Heat butter or oil in a frying pan and fry the sausages until golden brown and crisp on all sides.
Serve hot with a side salad or as part of a traditional Welsh breakfast.

3. Sweet and Salty Popcorn Welsh Cakes

Welsh cakes have been around since the 19^th century, but their recipe remains almost entirely untouched – until now.

Welsh cakes are traditionally made on a griddle and are often sweet but can be made savoury. Most preparation decisions for a Welsh cake snack revolve around whether they are served hot or cold (I usually eat them straight after purchase!), but today we’re planning something totally different.

By adding popcorn to the mix, we’re bringing a new delightful contrast of textures and flavours to the old staple. If you like Welsh cakes and you like popcorn, what do you have to lose?

Ingredients:

2 cups self-raising flour
1/2 cup butter, cubed
1/4 cup sugar
1/2 cup currants or raisins
1 egg, beaten
A splash of milk (if needed)
A handful of Jones Sweet and Salty popcorn

Instructions:

Rub the butter into the flour until it resembles breadcrumbs.
Stir in the sugar and currants.
Add the beaten egg and mix to form a dough. Add a little milk if too dry.
Fold in the sweetened popcorn, being gentle so as not to crush it too much.
Roll out the dough on a floured surface to about 1/4 inch thick and cut into rounds.
Cook the Welsh cakes on a hot, greased griddle or frying pan for 2-3 minutes on each side until golden brown.
Serve warm, with a little extra sugar sprinkled on top if desired.

4. Bara Brith Bread and Butter Pudding

If there’s any new creation on this list that you may have thought of trying before, this could be the one. Is there anything that makes more sense than using Bara Brith in a traditional bread and butter pudding?

This twist on the classic bread and butter pudding uses slices of Bara Brith to enhance the flavours of this rich, fruity dessert. Both are built around the strong partnership between breads and currants with a sweet flavoured result – so by combining them here, you get the best of both worlds.

A note to the wise, be careful with your addition/selection of fruits to help retain the structure of your pudding.

Ingredients:

8 slices of Jones Bara Brith, buttered
3 eggs
2 cups milk (or a mix of milk and cream for richness)
1/4 cup sugar
1 teaspoon vanilla extract
A pinch of cinnamon or nutmeg (optional)
Extra dried fruits (optional)
Butter for greasing the dish

Instructions:

Preheat your oven to 350°F (180°C).
Grease a baking dish with butter.
Arrange the buttered slices of Bara Brith in the dish, overlapping them slightly. You can add extra dried fruits between the layers if desired.
In a bowl, whisk together the eggs, milk, sugar, vanilla extract, and spices.
Pour the egg mixture over the Bara Brith slices, ensuring they are well soaked. Let it sit for about 10-15 minutes to allow the bread to absorb the custard.
Bake for 30-40 minutes until the top is golden and the custard is set.
Serve warm, perhaps with a dollop of cream or custard.

5. Bara Brith French Toast

Okay, so ‘French Toast’ doesn’t scream of a traditional Welsh dish, but there have been records of its existence in British cuisine since the 15^th century – so I’ll let it pass.

French Toast (or pain perdu) is a popular breakfast dish served savoury or sweet and is really a ‘cheat’ meal for anyone calling this sugar, cinnamon and syrup loaded bread a ‘breakfast’!

In our adaptation of this traditional crowd-pleaser we’re utilising the fruity flavours of the Bara Brith to provide a new flavour and texture that tantalises your tastebuds much more than the use of regular bread.

Ingredients:

4 slices of Jones Bara Brith
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
A pinch of cinnamon
Butter for frying
Maple syrup, honey, or fruit compote for serving

Instructions:

In a bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
Heat a pan over medium heat and add a little butter.
Dip each slice of Bara Brith into the egg mixture, ensuring both sides are well coated.
Fry the slices in the pan until golden brown on both sides.
Serve warm with a drizzle of maple syrup, honey, or a spoonful of fruit compote.

That’s the end of our list of five modern takes on traditional Welsh recipes that we’re inviting you to experiment with at home. But, don’t let that stop you!

If you’re an inquisitive cook, let us know your most ambitious (and successful) uses of Jones products in your cooking by sharing your ideas with our team at Jones HQ. Who knows, you might be the star of our next recipe blog!