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About the recipe
Welsh cakes are usually sweet, but these savoury ones are a lovely vehicle for festive toppings. Prep them ahead and pop them in the freezer for a quick and easy Christmas snack.
Recipe From
Jamie's Food Team
By Rachel Young
500g self-raising flour, plus extra for dusting
250g unsalted butter
50g Parmesan cheese
1 bunch of fresh flat-leaf parsley (30g)
1 large free-range egg
a couple of splashes of milk
olive oil
To get ahead, freeze the cooked Welsh cakes on a lined baking tray and move to a container or food bag after about 30 minutes. Defrost for at least an hour before adding your chosen toppings.
In a bowl, mix 3 tablespoons of crème fraîche with the juice of ½ a lemon and a drizzle of extra virgin olive oil, then season to perfection. Spread the Welsh cakes with the lemony crème fraîche, tear over 2 slices of smoked trout, then top with the leaves of a few sprigs of fresh dill.
Grate 100g red cabbage and 1 apple into a mixing bowl. Add 2 tablespoons of red wine vinegar, sea salt and black pepper, then scrunch and leave to pickle for at least 30 minutes. Top each Welsh cake with some pickled red cabbage and apple, then crumble over 30g Stilton or your favourite blue cheese.
Peel and finely slice 1 onion. Place in a saucepan with 1 knob of butter, 1 tablespoon of brown sugar and 1 heaped tablespoon of dried cranberries, and cook on a low heat for around 20 minutes, or until soft and sweet, then remove from the heat and store covered until ready to serve. Slice up 60g Brie or your favourite soft cheese, then top each Welsh cake with a dollop of caramelised onion and a slice of Brie.
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