Welsh Meeting

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
250g mascarpone
100g plain chocolate
3 tablespoons icing sugar
2 tablespoons Amaretto liqueur
Amaretti biscuits

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.