A taste of Wales with Llaeth y Llan
Celebrate St David’s Day with a few classic Welsh recipes from Village Dairy, the home of Llaeth Y Llan, where Gareth Roberts and his family have produced superb tasting yogurt from Tal Y Bryn farmhouse since the 1980s.
Leek & Bacon Risotto
Prep Time – 10 Mins
Cook Time – 30 Mins
Ingredients:
100g Llaeth y Llan Fat Free Natural Yogurt
6 Rashers Smoked Bacon (roughly chopped)
2 Leeks (halved lengthways and finely sliced)
250g Rice
700ml Chicken or Vegetable Stock (heated)
175g Frozen Peas
1tbsp Olive Oil
Zest from Lemon
Salt & Pepper
Method:
Preheat oven to 200°C/180°C Fan/Gas Mark 6.
Take an ovenproof casserole dish and tip the olive oil into this, coating the bottom.
Add bacon to a frying pan and fry for 2 mins, then add the leeks and cook until soft for around 4-5 mins.
Add the bacon and the leeks to the casserole dish along with the rice, then pour over the heated stock. Cover the dish and place in the oven for 20 mins, stirring halfway through.
When the rice is just tender and all the liquid is absorbed, remove from the oven and stir in the peas and place back in the oven for 5 mins.
Remove from the oven, stir in the yogurt, add the lemon zest and season.
Spoon into individual bowls and enjoy!
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Leek & Potato Soup
Prep Time – 20 mins
Cook Time – 25 mins
Ingredients:
150g Llaeth y Llan Natural Yogurt
450g Blas y Tir Potatoes (cut into roughly 1cm pieces)
1 Onion (cut into small pieces)
450g Leeks (white parts only, sliced)
850ml Chicken or Vegetable Stock
125ml Milk
50g Butter
Method:
First, melt the butter in a large saucepan. When it starts to foam, add the potatoes, onion and white parts of the leeks and toss until well coated with the butter.
Season these with salt and pepper then toss again. Cut greaseproof paper into a disc and place this on top of the vegetables (this will keep the steam in) and then cover with a lid.
Cook this over a low heat for 10 mins or until the vegetables are soft but not coloured.
Remove the lid and discard the paper. Pour in the stock and bring to boil and let this simmer until the vegetables are just about cooked (usually around 5 mins).
Transfer the mixture to a blender and blend until silky smooth
Return this to another pan and stir in the milk and around ¾ of the yogurt.
Reheat the soup to a gentle simmer, add more stock if you think it is too thick. Then pour into bowls for serving.
You can drizzle a small amount of the yogurt over each serving and finish will a scattering of chives and black pepper.
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Delicious Welsh Rarebit
Prep Time – 5 mins
Cook Time – 10 mins
Ingredients:
Bread (we recommend a sourdough loaf)
200g Dragon Mature Cheddar Cheese
2 Spring Onions (roughly chopped)
2 Eggs (yolks and whites separated)
1tsp Mustard
125g Llaeth y Llan Natural Yogurt
1tbsp Plain Flour
Method:
Cut the sourdough loaf into thick slices and grill/toast for 2-3 mins until golden brown.
In a bowl, mix the cheese, spring onions, yogurt and mustard with the egg yolks. Add the flour and then mix again.
In another bowl, whisk the egg whites until soft peaks start to form. Then gently fold the whites into the cheese mixture.
Spread this over the toast and then grill until it is bubbling and golden.
Serve and enjoy!
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Llaeth y Llan Bara Brith
Prep Time – 5 mins
Cook Time – 1 hour 15 mins
Ingredients:
50g Llaeth y Llan Natural Yogurt
300g Dried Mixed Fruit
350g Self Raising Flour
200g Light Brown Sugar
250ml Hot Tea
3g Mixed Spice
1 Large Egg
Method:
In a large bowl add the dried fruit and sugar, then pour over the tea and stir together well. Leave this to soak overnight.
Preheat the oven to 160°C/140°C Fan/ Gas Mark 3. Grease up a 900g loaf tin with butter and baking paper.
in the bowl of soaked fruit, add the flour and mixed spice and mix well before adding the yogurt. Beat in the egg after this.
Pour this mixture into the loaf tin and bake in the oven for 1 hour and 15 mins, or until a skewer in the centre comes out clean.
Once done, let it cool and cut into slices….enjoy!
