Very like the French Pomme de terre a
2 lb. peeled and finely sliced potatoes 4 oz. (half a cup) butter
1 lb. peeled and finely chopped onion
2 teaspoons fresh thyme
salt and pepper
4 oz. Caerphilly Cheese
Well grease a fireproof dish and on the bottom lay a thick layer
of potato, well seasoned, then a layer of onion. Dot each layer
with butter and thyme, and repeat this again, or until the dish
is full, ending with a layer of potato. The top layer should also
be dotted with butter, using more than given above, if necessary.
Cover with a lid or foil and bake in a moderate oven (350oF.)
for about one and a half hours, removing the lid for the last
half hour. The variety of potato makes it impossible to give a
precise cooking time: very floury ones can cook in 1 hour wheras
waxy ones will take longer.
Potato and onion prepared as above, put into a meat roasting tin
with stock to cover, all well seasoned, are very good if a small
joint of lamb is roasted on top. The lamb should not be too fat,
but if young and lean the juices will run down into the vegetable
giving them an excellent flavour. Also the meat will be succulent
and free of fat. Serve with a green salad.
Caerphilly cheese originates in Caerphilly, Glamorgan. It is a
moist, light cheese which matures in a few weeks. Onion Cake can
also be made interspersed with grated cheese on each layer, then
baked as above. The Welsh name for Onion Cake is Teisen Nionod.
Welsh Food Festivals
Why not combine a holiday at our self catering
cottages with one of the following food festivals?
Abergavenny Food Festival
Wales's best known food festival.