Lamb with Bilberry Sauce - Cig Oen â
recipe for Lamb with Bilberry Sauce comes from Dyfed
Lloyd Evans. Dyfed runs the Celtnet
Recipes recipe site with recipes from all corners
of the globe.
When people think of Wales the food is not what they
immediately think of. Indeed, much of the traditional
cookery of Wales is what might be called 'peasant food'.
This is hardly surprising given Wales' history. After
all the country has been rich in resources but poor
in income for many centuries.
Industry dominated the country, whether predominantly
agriculture in the North and heavy industry in the South.
But everyone was working for someone else rather than
themselves. The pennies had to be eked out and salaries
were supplemented with small holdings that grew vegetables,
pigs and chickens.
Each and every last drop of use was drawn from the
food an frugality was the watchword. Thus the traditional
food tends to be plain, simple and hearty. In many households
this is what the staple fare is like, even today.
But as the country grew more affluent and developed
a middle class some traditional recipes became entrenched
but, in general, there was a move away from the traditional
fare to something more exotic. Influences were brought
home from across the globe and there was a tendency,
even at home, to mix and match.
So that traditional ingredients were combined with
exotic spices and ingredients to produce something new.
A new Welsh cuisine that few people ever get to see.
Here I bring you an example of modern Welsh Fusion
for Lamb with Bilberry Sauce
4 x 150g lamb leg steaks
1 tbsp olive oil
125g finely chopped onions
2 cloves finely chopped garlic
50ml raspberry vinegar
1 tsp cracked black peppercorns
120ml fresh orange juice
120ml dry white wine
1 tbsp tomato purée
125g fresh bilberries (or the same weight of blueberries
plus 1 tbsp red wine vinegar)
1 tbsp honey
3 strips of orange peel
salt and black pepper to taste
to make Lamb with Bilberry Sauce
the olive oil to a hot pan, season the lamb leg steaks
and fry until browned on both sides then set aside.
the onion and garlic to the pan and fry until soft.
this stage add the raspberry vinegar and black pepper
to the pan and boil until the vinegar has almost completely
add half the bilberries, the honey, the white wine
and the orange juice and the orange peel. Bring to
the boil, turn down the heat and simmer for five minutes.
add the water and bring back to the boil.
the sauce to a lidded oven-proof dish and add the
lamb steaks to this.
in a moderate oven and cook for forty minutes.
the meat aside in a warm place, tip the sauce back
into the original pan and bring to the boil.
to thicken then add the remaining bilberries and continue
cooking until the skins are just about to split.
the sauce over the lamb steaks and serve immediately.