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Finger Licking Lamb Cutlets and Traditional Welshcakes
Nerys H
Nerys H
£20.00
per screen

Finger Licking Lamb Cutlets and Traditional Welshcakes

Hosted by Nerys HowellCardiff

Wednesday 3rd March - 16:30


About this class

Celebrate St David's day by cooking up a storm with chef Nerys Howell. Nerys will teach you how to make delicious Welsh lamb cutlets with a laver relish and lemon crumb. You’ll then learn how to bake delicious traditional Welshcakes with a few contemporary flavour combinations. Nerys has worked as a Food Specialist and professional chef for over thirty years and has just published her second book Bwyd Cymru yn ei Dymor​​/​ Welsh Food by Season which celebrates local​​,​ seasonal and sustainable food. Don’t miss out on the chance to have the mouthwatering smell of fresh lamb cutlets floating throughout the kitchen and tucking into a warm Welshcake straight off the griddle! Book your space now.

What you will learn

Master the technique to cook the perfect lamb cutlet Explore what is laverbread and learn how to use it Learn how to bake authentic traditional Welshcakes Brush up on your knife skills Understand the art of combining flavours together to create a delicious dish

Ingredients needed   Loading document...

Servings : serves 4, makes 20 Welshcakes

Welsh lamb cutlets​,​ lemon crumb and laver relish: - 8 French trimmed Welsh lamb cutlets - 1 large handful fresh mint - 1 large handful fresh parsley - 1 clove garlic​,​ crushed - 1 dsp capers - 6 mini gerkins - 3 tbsp olive oil - zest of 2 lemons and juice of 1 lemon - 2 tbsp laver bread - 4 tbsp breadcrumbs - 1 tbsp oil - 15 g butter Celeriac fries - 1​/​2 a celeriac - 1 large potato - 20ml olive oil - 1 tbsp each of chopped fresh rosemary and thyme Welshcakes: - 225g self raising Flour - pinch of salt - 1 tsp mixed spice - 100g butter or margarine - 75g caster sugar - 75g dried fruit (currants​,​ sultanas​,​ raisins​,​ cranberries) or chocolate chips - 1 large egg beaten - 1 lemon or orange

Equipment needed

- 1 large and 1 smaller frying pan - chopping board & sharp knives - mixing bowls - baking sheet lined with greaseproof - lemon grater - lemon squeezer - rolling pin - pastry cutters - heavy frying pan or cast iron bakestone

Special instructions

It would save time if you could measure all the ingredients prior to the class. This will be a fun ​,​ interactive class where you will learn more about Welsh cuisine and ask questions as we cook along.

Reviews (0)

    Class Creator

    Nerys H

    Hello, I'm Nerys Howell.

    I have worked as a Food Specialist and professional chef for over thirty years and just published my second book – Bwyd Cymru yn ei Dymor/ Welsh Food by Season which…

    I have worked as a Food Specialist and professional chef for over thirty years and just published my second book – Bwyd Cymru yn ei Dymor/ Welsh Food by Season which…

    £20.00
    per screen
    Sorry, this listing has been closed.