Ok, I understand
Cookie Notice: This site uses cookies. For more information, please see our privacy policy.
Skip to main content

Celyn Farmers' Markets

Recipes

©44diner ©44diner

Bean and Bread Soup

Ingredients:

  • 450g haricot beans, soaked overnight in water to cover them
  • 4oz fat bacon (from Dolwen farm)
  • 2 onions (from John Jones vegetables)
  • 10mls dried thyme
  • Salt and pepper
  • 1tbsp chopped parsley
  • 2 slices stale bread

Method:

  1. Drain beans. Best to place them in a heavy bottomed saucepan. Add 2.25 litres of water and bring to the boil. Boil vigorously for 10 minutes, them lower the heat and simmer for 45 minutes or until the beans are almost tender, drain and reserve the bean stock.
  2. Put the bacon into a lean pan and heat until the fat runs. Add the onions and fry over moderate heat for 3-4minutes. Stir in the beans with the thyme add the reserved bean stock add salt and pepper to your personal taste. Simmer for 1 hour, stirring occasionally to prevent the soup sticking to the pan. Check your seasoning and add more if you require.
  3. With your stale bread, fry in the bacon juices, cut into squares and use as croutons on top of your soup and serve, remember you can make this soup removing the bacon , but add a 1-2 teaspoons of good veggie stock!

Serves 8 on a cold day!

Recipes, Celyn Farmers' Markets

John the Buffs Special

Ingredients:

  • 574g boned leg of lamb (from Bryn Cocyn, North Wales Buffalo or Dolwen)
  • Salt and pepper
  • 15mls finely chopped ham
  • 5mls finely chopped onion (from John Jones vegetables)
  • 5ml chopped parsley (from John Jones vegetables)
  • 2.5ml dried herbs
  • 50g butter
  • 25g plain flour
  • 250mls lamb or beef stock
  • 5mls lemon juice

Method:

  1. Cut the meat into neat, thin rounds slices, about 10cms in diameter. Season with salt and pepper to your personal requirements. Place the ham into a bowl and add the onions, herbs and some salt. Use this filling to sandwich the rounds of the meat together in pairs. Place them on a baking sheet, cover and leave for 1 hour to allow the flavours to absorb.
  2. Melt the butter into a large pan and fry the sandwiches of meat for a few minutes at a time until cooked and browned. Remember to then transfer them into a heated dish and keep hot.
  3. Stir the flour ino the fat remaining in the pan and cook until it is well browned. Gradually add the stock, stirring until the mixture boils and thickens. Then add the lemon juice and return the meat.
  4. Simmer together for 10 minutes and serve hot. Serve with potatoes and vegetables.

Serves six.