Since I do not have the time to chase every single person in these photos, if for any reason you do want your picture on these pages (e.g. you are wanted by Interpol; his/her wife/husband might not understand me being on holiday with her/him (delete as appropriate); I’m just too cool to be on anyone’s webpage etc.) please let me know on firstname.lastname@example.org and I will arrange your oblivion with immediate effect! Click on your favourite picture for a closer view!
Does anyone want to share any of their recipes from this year’s Harvest Fayre (or from last year’s for that matter?) Many people have expressed an interest in trying to make some of the delights they tasted in the Hall. If you do want to, please email phil on email@example.com with the details and we will post them on this page on this Website:- www.llansteffan.com
ATLANTA HAM (HAM IN COCA COLA)
2kg mild-cure gammon
1 onion, peeled and cut in half
1 or 2-litre bottle of Coca-Cola (depends on the size of the ham)
FOR THE GLAZE:
Handful of cloves (Optional – if you like them! I don’t!)
1 heaped tablespoon black treacle
2 teaspoons English mustard powder
2 tablespoons demerara sugar
Put the gammon in a pan, skin-side down if it fits like that, add the onion, then
pour over the Coke. Bring to the boil, reduce to a good simmer, put the lid on,
though not tightly, and cook for just under 2½ hours. If your joint is larger or
smaller, work out timing by reckoning on an hour per kilo, remembering that
it’s going to get a quick blast in the oven later.
Preheat the oven to 240°C/gas mark 9.
When the ham’s had its time take it out of the pan and let cool a little for ease of
handling. Indeed, you can let it cool completely then finish off the cooking at
some later stage if you want. Then remove the skin, leaving a thin layer of fat.
Score the fat with a sharp knife to make fairly large diamond shapes, and stud
each diamond with a clove. Then carefully spread the treacle over the bark
budded skin, taking care not to dislodge the cloves. Gently pat the mustard and
sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10
minutes or until the glaze is burnished and bubbly.
Should you want to do the braising stage in advance and then let the ham cool,
clove and glaze it and give it 30-40 minutes, from room temperature, at
180°C/gas mark 4, turning up the heat towards the end if you think it needs it.
CHICKEN LIVER PATE
1 onion, chopped
1 garlic clove, crushed
450g/1lb chicken livers, trimmed and cut in half
1 tbsp brandy
1 tsp mustard powder
salt and freshly ground black pepper
Melt 110g/4oz of the butter in a pan over a medium heat, then add the
onion and fry until softened, but not coloured.
Add the garlic and chicken livers and fry the livers until golden-brown
all over and cooked through. Add the brandy and mustard powder and
season well with salt and freshly ground black pepper.
Place the liver mixture and 55g/2oz of the remaining butter into a food
processor and blend until smooth. Season, to taste, with salt and
freshly ground black pepper.
Transfer the pâté into a serving ramekin or small dish.
Melt the remaining 55g/2oz of butter in a clean pan. Skim off the froth
and pour the butter over the pâté. Transfer to the fridge to chill, then
serve from the ramekin when ready.
HUFEN Y GWYDDYL – IRISH CREAM
300ml Single Cream
400 gram Sweetened Condensed Milk
1/2 Teaspoon Vanilla Essence
1 cup your preferred Whisky (250 ml)
1 tbsp coffee dissolved in a little water
1/2 tsp cocoa dissolved in a little water
Place all ingredients in a blender and blend!
Makes approximately 1 and 1/2 pints.