Cakes - Teisennau Cocos
recipe has been reproduced with the kind permission
of Owen Jones, a fellow Welshman, and more recipes can
be found on his website . . . welsh-recipes.the-real-way.com
Cockle-wives, with their pony or donkey carts, have
always been part of the Welsh coastal scene, particularly
at Penclawdd in the Gower. At low tide they would 'scrap'
the sand for cockles and boil them over open fires on
1 - 1 1/2 oz. oatmeal
3 ozs flour
Pinch of salt
1 oz butter
1 egg yolk
Water or milk
Fat for frying
evening before they are required, place the cockles
in a bowl of cold, salted water, sprinkle over the
oatmeal and leave overnight. Next day, drain the cockles
and scrub them thoroughly.
in a saucepan of salted water, bring to the boil and
boil for 3 - 4 minutes, until the shells open. Allow
the cockles to cool and, discarding any that have
NOT opened, remove the remainder from their shells.
the flour and the salt together in a bowl, then rub
in the butter. Stir in the egg yolk, then add sufficient
water or milk to make a thick smooth batter.
the fat in a deep pan and, using a spoon, dip the
cockles, one or two at a time, into the batter and
fry in the hot fat until crisp and golden.
on kitchen paper and keep warm. Serve accompanied
by lemon wedges and crusty bread.