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.
Cranberry Sauce
Make your own home made cranberry sauce this year for Christmas using fresh cranberries.
Ingredients
12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum
Instructions
1. Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally.
2. Remove from heat and serve.
3. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.
Asian-inspired Turkey on Sesame Spring Onion Toast
Great leftover recipe with an Asian twist.
Ingredients
Serves: 4
6 tablespoons hoisin sauce
4 tablespoons barbecue sauce
1 tablespoon minced fresh root ginger
2 tablespoons sesame oil, divided
500g cooked, chopped turkey
Salt and freshly ground black pepper to taste
3 spring onions, divided and diced
4 wholemeal muffins, split
Preparation method
1. Preheat the grill.
2. In a large saucepan over medium heat, whisk together hoisin sauce, barbecue sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and 2 spring onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
3. In a small bowl, mix the remaining sesame oil and remaining spring onions. Brush the cut sides of the muffins lightly with the mixture. Place the muffin halves face up on a medium baking tray.
4. Grill muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.
Sausage and herb stuffing
Great on Christmas Day and with leftover turkey and cranberry sauce on Boxing Day, too!
Ingredients
Serves: 6
115g (4 oz) butter
450g (1 lb) good quality British or Irish bangers (skin removed)
1 large onion, chopped
½ loaf crusty bread or a day-old baguette, processed into breadcrumbs
1/2 or 1 teaspoon herbs de Provence
Preparation method
Prep: 15 mins | Cook: 35 mins
1. Preheat the oven to 180 degrees C (Gas Mark 4).
2. Melt the butter in a large saucepan over medium heat. Fry the onion until it starts to soften, add the herbs but be careful not to burn the butter.
3. Add sausage meat and breadcrumbs to saucepan and stir until evenly blended. Transfer to an ovenproof dish.
4. Bake in the preheated oven for 30 minutes or until the top goes brown and crunchy.
Onion chutney with raisins and red wine
Great chutney to serve with cheese, pâté or alongside your favourite roast.
Ingredients
Serves: 12
3 tablespoons vegetable oil
450g red onions
500ml red wine
160g brown sugar
1 handful of raisins
Preparation method
Prep: 15 mins | Cook: 2 hours
1. Heat the oil over medium heat and sauté the onions, stirring frequently so they cook evenly. Once the onions are translucent and tender, add the wine. Add the sugar and stir. Cover and simmer for 2 to 3 hours, stirring occasionally, until all the liquid has evaporated.
2. Add raisins, salt and pepper. Stir well and spoon into jars. Seal to keep several months at room temperature, and then once opened refrigerate and use within two weeks.
Christmas pie recipe
A pie that both children and adults will adore
Ingredients
2 tbsp olive oil
knob butter
1 onion , finely chopped
500g sausagemeat or skinned sausages
grated zest of 1 lemon
100g fresh white breadcrumbs
85g ready-to-eat dried apricots , chopped
50g chestnuts , canned or vacuum-packed, chopped
2 tsp chopped fresh or 1tsp dried thyme
100g cranberries , fresh or frozen
500g boneless, skinless chicken breasts
500g pack ready-made shortcrust pastry
beaten egg , to glaze
Method
1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.