Rabbit is almost a national dish here. It has even given rise to a word for a special kind of night out – the Fenkata, which is a group of friends out dining on rabbit. A fenkata is a sociable, simple and fun way to get together for an evening out. The rabbit is usually lightly fried, then simmered as a cassarole of red wine for several hours. It is served with chips or potatoes and salad. Some village bars are renowned for the excellence of their rabbit. Ask around to find out where to go.

ħelwa tat-tork

100g white sugar 140g light tahini 4 Tbls. water pinch vanilla roasted almonds, cherries

On a low heat dissolve the sugar in the water in a thick-bottomed pan. Stir to dissolve. Raise heat and boil to 140C. Do NOT stir any more! Meanwhile in a heat proof bowl mix the tahini, vanilla, almonds and cherries. As soon as the temperature is reached (use a sugar thermometer) slowly pour this on to the tahini whilst stirring vigorously. After a few seconds it will solidfy into a thick confection. Transfer to an airtight container and leave to cool. This helwa matures by time, a month is the minimum. Do NOT refrigerate and choose a dry day to make. N.B By time some sesame oil will ooze out of the helwa but this does not impair in any way the marvelous taste.

In a large sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the garlic and onions and cook, stirring often, for 5 minutes. Decrease the heat to medium-low and cook for about 15 minutes, or until soft and translucent.

Meanwhile, heat the remaining 1/4 cup olive oil in another sauté pan over medium heat. Add the zucchini and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Remove from the heat and drain off any liquid released during cooking. Transfer the zucchini to the pan with the onions.

Season the mixture with salt and pepper, add the oregano, and cook over medium heat, stirring often, for 5 minutes to blend the flavors. If desired, break the eggs onto the vegetables and cook over medium heat for about 5 minutes, or until the whites are set.

Cawl pronounced ‘cowl’, is Welsh for broth or soup. Like all traditional country soups the ingredients are governed by what is to hand or in season. It appears from early Welsh manuscripts that originally the main meat used was bacon, or even kid, for as with Irish Stew, no cottager would dream of using valuable lamb or mutton for soups. Nowdays, however, mutton or lamb best end of neck chops are most generally used, which make it inyo a delicious soup-stew.

“Cystal yfed o’r cawl â bwyta’s cig” – It is as good to drink the broth as to eat the meat’: from a collection of proverbs attributed to Cattwg Ddoeth (Cattwg the Wise).

Cawl should be started the day before so that any fat can be skimmed off and all the flavours amalgamate.

2-3 lb. Welsh lamb best end of neck cutlets
1 large sliced onion
3 leeks
2 medium sliced carrots
1 medium parsnip
1 small swede turnip or 2 white turnips
2 tablespoons chopped parsley
6 small potatoes
salt and pepper
4 pints (8 cups) water
If in season cabbage, celery, etc., can all be used.

Trim the meat of fat so far as possible, cover with cold water, add salt and pepper, bring to the boil, and simmer slowly for 1 hour, then leave it to get cold and skim off all the fat. Put in all the vegetables except 1 leek, the potatoes and half the parsley, cover and simmer very slowly for 1 hour, then add the potatoes cut in half and continue cooking for 20 minutes. Then add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for not more than 5 minutes and serve. Some families treat it as a French pot-au-feu – that is, they serve the clear broth first, then the meat and vegetables as a second course. Traditionally Cawl was eaten in wooden bowls with wooden spoons so that there was no fear of burning the mouth. Serves 4-6.

Bara Brith

Soak 10oz. mixed dried fruit in 2 cups hot tea, cover and let stand overnight.

Strain the fruit, saving the liquid. Add 3 oz. brown sugar, grated rind of a lemon, 1 ¼ teaspoons pumpkin spice (or any mixture of cinnamon, nutmeg, ginger, allspice), 1 egg and 12oz. self-rising flour to the fruit.

Add the liquid a bit at a time until the batter is of soft, dropping consistency. Pour into a greased brown paper lined 2lb. loaf pan and bake at 350F for 45-55 minutes until firm to the touch.

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse−grain|Bring water to a boil in a large heavy pot. Add salt and reduce heat until
water is simmering. Take cornmeal by the handful and add to water very
slowly, controlling the flow to a thin stream through your fingers. To avoid
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mixture
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become
very thick while cooking. It is done when it comes away cleanly from the
sides of the pot. Pour polenta into a large wooden board or a large platter.
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,
covered with your favorite sauce. Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels. Serve hot. It is importent to
insure the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.

Pane

Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All−purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.
Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5−6 Cups All−purpose, Unbleached Flour
2 Ts. Salt|Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough
will be fairly wet and sticky at this point. Cover and let stand in a warm
spot for about 1 to 1 1/2 hours until doubled in volume.
Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could
refrigerate your dough at this time and leave it overnight to prepare the
next day.
Turn out your dough onto a floured baking sheet, and without overworking it
too much shape into one large or two smaller round or oval shaped loaves,
using as much extra flour as needed to keep it from sticking. Slash across
the tops of the loaves with a serrated knife or razor just prior to baking.
Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking
sheet around, and reduce the heat to 300 degrees and bake for another 30−45
minutes. At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature
and serve.

Cioccolato

2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)|Preheat oven to 300F. In medium bowl combine flour, soda and salt. Mix well
with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended. do
not overmix.
Add the flour mixture and chocolate ships, and blend at low speed until just
mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a
cool surface with a spatula.
Makes: 12 cookies