Mouth Watering Recipes
Swansea Market has a wealth of superb Welsh foods, many of which have been found in the Market throughout its history. The fishmongers, butchers, greengrocers and cockle and laverbread stalls have inspired cooks and chefs for generations and are part of the rich history of markets in Swansea.
Salmon & Cod Fishcakes
Ingredients (Makes 4 Fishcakes)
375g potatoes
175g of fish (mix of salmon & cod)
1 egg
45g breadcrumbs
Handful of fresh parsley
1 spring onion
Salt & black pepper to season
1. Boil the potatoes, drain and mash
2. Poach the fish in milk
3. Remove skin from the fish and check for any bones
4. Flake the fish into a bowl and combine with mashed potato, fresh chopped parsley, chopped spring onion and a pinch of salt and pepper
5. Shape into 4 fish cakes
6. Beat the egg in a shallow bowl, dip in the fishcakes and then dip them in the breadcrumbs
7. Place the cakes on a non-stick tray and bake until golden brown (Gas mark 5 / 190c)
Top tips
You can be creative by adding lemon / orange zest or tomato puree or chorizo. Try anything you like!
Make your breadcrumbs with leftover bread
Where you can get these ingredients:
Fish
Coakely-Greene (Stall 41C) – Union St Entrance
Tuckers (Stall 49F) – Centre of the Market
Vegetables & fresh herbs
The Choice is Yours – Union St Entrance
Get Fresh – Union St Entrance
B&B Fruit & Veg (Stall 44C) – Whitewalls Entrance
Nick Jones (Stall 67) – Oxford St Entrance
Neil Evans – Centre of the Market
Fresh Eggs
Deli stalls at the centre of the Market
Caviar D’Aubergine
Ingredients
1 grilled aubergine
2 cloves of garlic
1 or 2 tablespoons of lemon juice
5 tablespoons of olive oil
A pinch of ground cumin
Salt & black pepper
1. Chop the aubergine in half, sprinkle with salt and olive oil, then grill on both sides until cooked (about 20 mins)
2. Put the aubergine into a mixing bowl
3. Add finely chopped garlic, lemon juice, cumin, salt and pepper
4. Mix together
5. Add olive oil drop by drop in the mix, stirring until it thickens (like a mayonnaise)
Top tips
Add fresh herbs and crushed walnut
Serve very chilled with fresh bread
Where you can get these ingredients:
Vegetables & fresh herbs
The Choice is Yours – Union St Entrance
Get Fresh – Union St Entrance
B&B Fruit & Veg (Stall 44C) – Whitewalls Entrance
Nick Jones (Stall 67) – Oxford St Entrance
Neil Evans – Centre of the Market
Fresh bread
Davies’ of Mumbles (Stall 36B) – Union St Entrance
Davies’ of Mumbles (Stall 42A) – Whitewalls Entrance
Jan Evans (Stall 44A) – Centre of the Market
Norfolk Bakery (Stall 55D) – Union St Entrance
Tomato & Asparagus Salad Composee
Ingredients (Serves 2)
4 vine tomatoes
4 asparagus
A few salad leaves (e.g. little gem, romaine, rosso)
1 finely diced shallot
1 clove of garlic (crushed & finely chopped)
Small cubes of cheese (Welsh mature cheddar or Emmental etc)
A handful of fresh basil leaves & curly parsley
Olive oil
Sea salt & black pepper
15g of crushed walnuts
1. Steam or cook the asparagus for 2 minutes in salted boiling water and then leave to cool in iced water
2. In a bowl, add the shallot, garlic, fresh herbs, pinch of salt and a generous amount of black pepper. Pour on the olive oil
3. Finely slice the tomatoes and add them with the dressing above. Cover with cling film and put in the fridge for a minimum of 10 minutes
4. Display on a plate the salad leaves, tomatoes and asparagus
5. Sprinkle over the cheese, walnut and the dressing left over from the tomatoes
Top tip
Add a few raspberries or slices of strawberry with the tomatoes
Where you can get these ingredients:
Vegetables & fresh herbs
The Choice is Yours – Union St Entrance
Get Fresh – Union St Entrance
B&B Fruit & Veg (Stall 44C) – Whitewalls Entrance
Nick Jones (Stall 67) – Oxford St Entrance
Neil Evans – Centre of the Market
Cheese
Deli counters at the centre of the Market
Goodies (Stall 57A) – Union St Entrance
Raspberry & Pistachio Muffins
Ingredients
75g wholemeal self raising flour
75g white self raising flour
75g caster sugar
100g raspberries
65g pistachio nuts
75ml semi skimmed milk
4 tablespoons sunflower oil
1 beaten egg
1. Heat oven to 200c
2. Add the flour and sugar together in a mixing bowl
3. Crush the pistachio nuts to a fine powder and mix both the raspberries and nuts with the flour
4. In a jug, mix together well the milk, oil and egg
5. Add the liquid into the flour mixture, fold gently to a lumpy consistency (do not over mix)
6. Spoon the mixture into cases
7. Bake for 15 min until well risen and brown
8. Leave to cook on a wire rack
Top tips
Melt some dark chocolate (70% cacao) with a bit of water, then coat the bottom of the muffin
Sprinkle some red fruit coulis on top, served with Crème Anglaise
Where you can get these ingredients:
Raspberries
The Choice is Yours – Union St Entrance
Get Fresh – Union St Entrance
Nuts
The Silver Nutmeg (Stall 60) – Union St Entrance
Dairy products
Deli counters at the centre of the Market
Coulis de Fruits Rouges
Ingredients
A handful of raspberries
A handful of strawberries
Half a lemon
1 tablespoon of sugar
2 tablespoons of cooled boiled water
1. In a large mixing bowl, add all of the fruit and a good squeeze of lemon juice, sugar and water
2. Blend together
3. Sieve the mixture
4. Serve chilled with ice cream, scone, muffin, Crème Anglaise…..
Where you can get these ingredients:
Fruit
The Choice is Yours – Union St Entrance
Get Fresh – Union St Entrance
Fresh muffins
Once Upon a Cupcake (Stall 59) – Union St Entrance
Scones
Davies of Mumbles (Stall 42A) – Whitewalls Entrance
Jan Evans (Stall 44A) – Centre of Market
Norfolk Bakery (Stall 55D) – Union St Entrance
Gourmet Burgers
Ingredients (Makes 4-6 burgers)
400g lean minced beef
1 large onion
1 chorizo sausage, diced
1 egg
Fresh thyme & parsley
Salt & pepper
Plain flour
Olive oil
1. Brown chopped onion in olive oil
2. When brown, add diced chorizo
3. Leave to cool
4. Mix together the mince, fresh herbs and salt and pepper
5. Add the onion and chorizo and mix together well
6. Mix in the egg
7. Shape your burgers and dust in flour
8. Gently shallow fry the burgers
Top tip
Add your own Italian tomato sauce:
Mixed together tinned tomatoes in a pan with 2/3 crushed garlic cloves
Add salt and pepper and chopped basil
Boil the mixture up and leave to cool slightly
Blend to the desired consistency
Where you can get these ingredients:
Minced Beef
Billy Uptons (Stall 46A) – Whitewalls Entrance
Leigh Vaughan & Sons (Stall 46B) – Whitewalls Entrance
Hugh Phillips (Stall 55D) – Centre of Market
Simpsons (58B) – Union St Entrance
Onions & Herbs
The Choice is Yours – Union St Entrance
Get Fresh – Union St Entrance
Chorizo
Goodies (Stall 57A) – Union St Entrance
Orange Chicken
Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons spring onions (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with spring onions.
From BBC FOOD
Lamb Hotpot
Ingredients:
4 thick lamb neck chops
plain flour, for dredging
good glug fruity olive oil
3 onions, peeled and cut into wedges
2-3 large parsnips, peeled and cut into sixths
6 large, juicy garlic cloves, peeled, cut in half
salt and freshly ground black pepper
6-8 fresh rosemary sprigs
6-8 small potatoes, cut in half
Preparation method
1. Preheat the oven to 170C/350F/Gas 4.
2. Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary.
3. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid.
4. Cook in the preheated oven for an hour or so, until the meat is tender.
Traditional Pancakes
Ingredients
For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve
caster sugar
lemon juice
lemon wedges
Preparation method
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon
Leek & Caerphilly Puffs
Ingredients:
For the filling
4 leeks, chopped
1 garlic clove, peeled, chopped
100g/3½oz butter
200g/7oz Caerphilly cheese, crumbled
200g/7oz mashed potato
1 tbsp chopped fresh thyme
salt and freshly ground black pepper
12 x 15cm/6in square pieces puff pastry rolled out to 2-3mm/½in thick
1 free-range egg, beaten
For the dressing
1 tbsp wholegrain mustard
175ml/6fl oz extra-virgin olive oil
50ml/1¾fl oz white wine vinegar
salad leaves, to serve
Preparation method
1. Preheat the oven to 200C/390F/Gas 6.
2. Heat the butter in a frying pan and fry the leeks and garlic for 2-3 minutes, or until softened. Stir in the Caerphilly cheese, mashed potatoes and thyme. 3. Season, to taste, with salt and freshly ground black pepper.
3. Divide the mixture between 6 of the pastry squares and shape into a circle, leaving a 2cm/1in border.
4. Place the remaining puff pastry circles on top and crimp the edges with a fork.
5. Brush each parcel with beaten egg.
6. Cook for 20-25 minutes, or until golden-brown and crisp.
7. Meanwhile, to make the dressing, whisk together the dressing ingredients in a bowl until well combined.
8. Mix the salad leaves and dressing together in a bowl until the leaves are coated in the dressing.
9. To serve, place a puff pastry parcel onto each of 6 serving plates and spoon some salad leaves alongside.