Aug 15

Aug 15 Welsh Tapas - Peli Cig - Albondigas

Welsh, Breakfast Brunch Lunch, Main Courses, Robert Jones, Portfolio

Launching my pet project - Welsh Tapas.

I love Tapas - the little dishes of Spain. And then I thought - how about making versions of these dishes using traditional Welsh ingredients. And then I thought - because when I start thinking there’s no stopping me - there are plenty of specifically Welsh dishes which would easily make perfect new Tapas.

So the plan is … alternate - Welsh style Spanish Tapas with new tapas dishes inspred by Welsh favourites. Got some fabulously unusual ones in the pipeline.

I’ve yet to find a suitable Welsh translation for Tapas … I am working on it. The word Tapas comes from the Spanish verb - to cover, meaning top. People think it derives its name from the little complimentary dishes, served in bars, and used to cover the drink to stop flies dropping in. There’s no mention of flies landing on the food. Maybe you eat the food quickly so you can use the empty dish? Anyway, what was once seen as a snack, has become a vast variety of little dishes, often brought together these days to form a full blown meal. I’ve seen it described as ‘Bwyta Bach’ which is ‘Eating Small,’ but not sure that quite ‘covers’ it.

So starting the project with Albondigas - Peli Cig

For the meatballs:

500g Welsh Lamb Mince - we go to the marvellous Wavells in Llanrug.
1 Large Onion
1 Welsh Leek
3 Cloves of Garlic
Half a cup of Breadcrumbs
Half a cup of Stuffing mix
Couple of Tablespoons of Flour
1 Large egg
Handful of grated Parmesan (there is a suitable Welsh type Parmesan from Caws Teifi)
Extra Virgin Olive Oil for frying
Teaspoon of Paprika
Sprig of Thyme
Salt and Pepper to Taste

For the Sauce

Half an Onion
2 Cloves of Garlic
Half a glass of Red Wine
A mug of Vegetable Stock
Tin of Chopped Tomatoes
Extra Virgin Olive Oil
Teaspoon of Smoked Paprika
Single Cream
Two Bay Leaves
Handful of Fresh Parsley
Salt and Pepper to Taste

Method:

Mix together the lamb, breadcrumbs, stuffing mix, thyme, parsley, eggs, finely chopped onion, leek and garlic, Parmesan, salt and pepper in a bowl. Let it sit in the fridge for an hour or so. With wet hands, form into balls in the palm. Roll them in flour.

Heat the oil in a pan, and brown each meatball. Don’t over fill the pan with meatballs, they will reduce the temperature of the oil and it’ll take longer to cook. Put to one side.

Keep the oil in the skillet, add the onion, garlic and bay leaf and a smattering of paprika, and sauté till soft. Add the flour and cook for a couple of minutes before adding the wine, stock and then the tomatoes. Pull out the bay leaves and allow to cool. Put it into the blender to make it super smooth. Return the sauce to the pan, swoosh in some cream, add the meatballs and let it simmer for ten minutes or so. Season with some salt and pepper.