MAM'S CHEESY POTATO LAYER BAKE

This is actually my mother's recipe, but I'm afraid I've had to pinch it (sorry Mam - it's too good not to share). It makes a great side dish to accompany anything from grilled fish to a roast dinner, or just get a huge serving spoon and trough the lot on a cold winters night. It's great comfort food!

INGREDIENTS (Serves 4)

8 potatoes, sliced thinly
2-3 tbsp melted butter
400g strong cheddar cheese, grated (reserve 50g for the top)
Salt and freshly ground black pepper

1] Heat oven to 200⁰ C and grease a large pyrex dish (I use spray oil).
2] Cover base of dish with a layer of potatoes.
3] Brush with butter, sprinkle with salt and pepper then a layer of grated cheese.
4] Repeat this process until all the potatoes are gone, finishing with a brush of butter & salt and pepper on top.
5] Cover and bake in oven for 50 mins
6] Top with remaining cheese and return (uncovered) to oven for around 10 mins, or until crisp, golden and bubbling.

Mr T. Rating – 9/10. “Lovely!”
Kids Rating - 10/10. "Peppery, cheesy, yummy!"

MACARONI RAREBIT

This recipe is submitted by special request. I hope you like it Mannon and Linda!

The inspiration to invent this dish was my original home town, Swansea, South Wales. Before World War Two, there was a huge influx of Italian immigrants into the area (and no, I'm not old enough to have been around to witness it!) Luckily for us natives, they didn't just bring their luggage with them, they brought their wonderful knowledge of Italian cuisine too. They also brought their Gelati and although I'm not a fan of ice cream, even I can't pass up the opportunity to visit Joe's Ice Cream Parlour whenever I'm in town. (I kid you not, it really is something special!)

Obviously the macaroni in this recipe is in honour of our Italian friends, but I thought it should be married with something truly Welsh, hence the rarebit. Contrary to popular belief, Welsh rarebit is not just cheese on toast. It's a delectable blend of cheese, mustard, worcester sauce, cayenne pepper and either milk or beer which, when bubbling and golden brown aboard a slice of fresh crusty toast, is truly snacktastic! Although the toast is omitted here, and I've used cider instead of beer, I think this really works. It's certainly become a firm favourite with my family and I hope it will with yours too. This recipe serves 2, but can easily be doubled or tripled as required
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INGREDIENTS

200g Macaroni:
200g Strong Cheddar, grated:
1 heaped tsp Dijon mustard:
125ml Dry cider [I use Strongbow, and don't worry if you're making this for children, because most of the alcohol burns off during cooking]:
A nice chunk of pepperoni, cubed small. (If you can only get the pre-sliced stuff that Supermarkets see intent on thrusting upon us, this will have to do, but you'll need to cut it into smaller bits. Pepperoni emits a lovely flavour into the sauce, but if you want a veggie option, omit this and sprinkle in some cayenne instead, but don't use too much, it kicks like an angry mule).

METHOD

1] Preheat oven to 190 degrees/gas mark 5, whilst cooking macaroni to packet instructions.
2] Lightly oil an ovenproof dish.
3] When the pasta is almost done, put cheese in a different (large) pan and melt gradually, stirring all the time as mustard and cider is added - this should have a sauce-like consistency, but if it's too thin, add more cheese, or too thick, add a little more cider.
4] Mix in the macaroni and pepperoni or cayenne, then transfer to the oiled dish and cook in the oven until golden brown on top. (Around 15-20 mins).

Buon appetito, fy ffrindiau!

MR T. Rating - 9/10
KIDS Rating - 10/10. "YUM YUM YUM YUM YUM!"

GRAND SLAM!

We did it, Wales won! Phew, what a game that was, nailbiting right to the very end.

As promised, I have invented a new dish in recognition of this momentus occasion.

The, 'GRAND SLAM!' is a pizza, but not just any pizza. This rugby ball shaped creation is indulgence itself. With a cheese stuffed, base and sides (made with cornmeal for extra texture and crunch), the GRAND SLAM! is filled to the very top with a triple crown of tasty fillings, see what I did there? A layer of home made chili, lightly seared crumbled Toulouse sausages, (well, we were playing France, and we taught them how Toulouse - to lose, get it?) and finally, for the Welsh influence, a layer of lightly fried leeks and ham chunks in a gorgeously creamy cheese sauce. All topped off with a 'Championship' cup of mozarella.

I may have invented this in honour of the six nations, but it is sooo delicious that I will not be waiting for another GRAND SLAM before I make it again.

INGREDIENTS

1.5 cups of plain flour
1.5 cups of cornmeal
2 tbsp melted butter
1 cup warm water
2 tbsp sugar
1 tsp salt
1 7oz sachet of fast action dried yeast

6 Toulouse style sausages
1 cup of pre made chili
5 cups mozarella cheese (or around 300 g)
2 cups home made cheese sauce (a seasoned roux with 1-2 cups warm milk, 2 tsp dijon, 1 cup strong cheddar and plenty of fresh grated nutmeg)
2 slices ham, cut into chunks
1 leek, thinly sliced
Knob of butter and drizzle olive oil to fry
Salt and pepper

METHOD

1) Put water, melted butter, sugar, salt, flour, cornmeal & yeast in bread machine and mix on dough setting.

OR, mix by hand in a bowl, adding liquid last, knead for 10 mins until smooth and elastic, then put on greased tray, cover with oiled clingfilm and leave in warm place until doubled in size.

2) Take about 1/6th of the dough and set aside while rolling the rest into a large oval. Sprinkle about 2 cups mozarella around edge and brush just inside this with water. Roll crust over cheese and seal on the brushed water.

3) Sprinkle another cup of mozarella over centre and cover this with the remaining dough (rolled thinly).

4) Spread base with chili, topped with a cup of mozarella. Cover with crumbled sausages, topped with the leek/ham and cheese sauce.

5) Cook in preheated oven (200 Degrees C) for around 15 mins, top with remaining mozarella and bake for a further 5 mins, until golden. If you have a pizza stone, use it, the base crisps up really well.

A meal fit for champions! Enjoy.

MR T. RATING - 9/10, (Ch)easy. We had a ball!

WALES -V- FRANCE

COME ON YOU REDS!!!

If we win I'll invent a new recipe entitled GRAND SLAM!