Fish of the month
Welshman's Caviar, Gower Cockles and Pembrokeshire Bacon Quiche
A very popular dish I make using classic Welsh ingredients of laverbread, cockles and bacon.
For the Pastry (Short crust)
200g of plain flour
50g of butter (Welsh Sea Black Butter is best)
50g of lard
Pinch of salt
For the filling
200g of cockles
200g of bacon
2 egg yolks
200ml of cream
Salt and Pepper
1 tbsp of Welshmans Caviar
Make sure the fat is at room temperature and soft enough so that a knife can easily cut through it, this will help when it comes to mixing the flour and fats together. Sift the flour into a bowl and add a pinch of salt. Cut the butter and lard into small lumps and add to the flour mix, keep using the knife to blend together the mixture, then use your finger tips to crumble the mix until it resembles breadcrumbs. A top tip from Delia is that when you are using your finger tips, lift the mixture high in the air and let it fall back into the bowl which helps keep the pastry light (This helps keep the mixture cool which is important because if the fat gets too warm it will cover more of the flour grains than it should, which results in the flour being able to absorb less water and therefore the pastry will be crumbly and difficult to handle). Add a drop of cold water a little at a time to the mixture and use a knife to blend it in. Once the mixture starts coming together do not add anymore water, the mixture should come out of the bowl cleanly. Rest the pastry in the fridge (for a minimum of 30 minutes), this helps the gluten in the flour react with the water and makes the pastry more elastic, which is good for when it comes to rolling it out. Prepare your surface with flour and rub your rolling pin with flour before rolling out the pastry, to around 3mm thick. Place your pastry in your cooking dish and blind bake by covering the pastry with greaseproof paper and add baking beans or dried pulses/ rice on top of the paper to keep the pastry down while cooking. Place the dish in an oven at around 180C for 15 mins, until the pastry is golden and lovely.
While you are blind baking your pastry, chop up your bacon into small pieces and add to a frying pan.
Once the juices from the bacon start flowing, add the laverbread and mix with the bacon and the juices.
Once the bacon and laverbread mixture has cooked (usually around 5mins) remove from the heat and let it cool.
When cooled mix in the cockles and add seasoning, taste until seasoned to your liking and then add a little more salt and pepper.
Mix your 4 eggs together in a jug and add the cream and mix again.
Place your laverbread, cockle and bacon mixture on top of your now golden pastry and pour the egg and cream mixture on top. Mix it together with a fork and then place in the oven at 180Cish and cook for around 30 - 40mins.
Serve hot or cold.