On Wednesday September 28th, seven members of Llanddoged WI attended the Welsh Meeting in Llangernyw. For members that didn't understand welsh a translation service was available by Menter Laith.
Federation chairwoman Anwen Hughes welcomed fellow members and invited Llanddoged WI president Mairwen Jones to say a few words. She then introduced Jan Wilson-Jones, Winner of the S4C Television Cookery Series "Chez Dudley". Jan prepared for us maroccan style lamb burgers with couscous and two desserts, a dark Chocolate Amaretto Mousse and a white Chocolate Baileys Mousse.
The refreshments after the cookery demonstrations were provided by Llanddoged WI.
And here are the recipes that Jan used:
Moroccan Lamb burgers
400-450g minced welsh lamb ½ tsp cumin
3-4 finely chopped spring onions ¼ - ½ tsp cayenne pepper
1 clove of garlic 1-2 tsps honey
1 tsp coriander salt and pepper
1 tsp cinnamon
Mix all the ingredients and for into small burgers (about 10-12). Fry burgers over a moderate heat in a little olive oil, turning occasionally until cooked through.
Serve in warm pitta breads with the cucumber and mint salad or with couscous.
Cucumber and Mint Salad
1 small pot of natural yoghurt 1-2 tsp sugar
1 tsp of cider vinegar 1 tbsp chopped fresh mint
½ cucumber, de-seeded and cubed pinch of salt and pepper
Mix all the ingredients thoroughly and chill until required.
To prepare the couscous:
Place 200g (7 oz) of couscous in a bowl and add 250ml (9 fl oz) of boiling vegetable or chicken stock over. Stir quickly then cover with cling film and allow to stand for 5-10 minutes. Remove cling film and fluff up with a fork to separate the grains. You can now add any further ingredients that you like such as chopped apricots, flaked almonds and raisins.
Chocolate and Amaretto Mousse
¼ pint double cream, lightly whipped
100g plain chocolate
3 tablespoons icing sugar
2 tablespoons Amaretto liqueur
Melt chocolate and allow to cool slightly. Mix cream, mascarpone and icing sugar. Add the Amaretto. Mix the cream a tablespoon at a time into the chocolate to prevent the chocolate seizing.
Crush amaretti biscuits and place at the bottom of a glass before spooning the mousse on top.
Swap the dark chocolate for white and the Amaretto for Baileys or Merlin liqueur. Add a few fresh raspberries instead of the crushed amaretto biscuits for a different dessert.