Thursday, July 28, 2011

Free: Hotel Recipes

Chorizo de la AlbercaImage via WikipediaI guess this can't be charged as plagiarism, or copycat, or whatever. It was offered free...

by Our Correspondent, Wales On Sunday
Jul 17 2011

Legends abound in the Pembrokeshire countryside.

Wolfscastle Hotel stands on a promontory above the confluence of the Western Cleddau and Anghof rivers, next to the Norman castle from which the nearby village and the hotel take their names.

Wolfscastle was once a vicarage known as Allt-yr-Afon – wooded hill by the river – a name still given it by local people.

Nearby Hill Field is said to be the final resting place of Owain Glydwr, the last native Welshman to hold the title, Prince of Wales.

Our national hero instigated an ultimately unsuccessful revolt against Henry IV, and disappeared in 1412 – his final years remain a mystery – so who knows!

What is certain is that Wolfscastle manager, Bill Crews, is determined to create a warm and welcoming atmosphere at the hotel – and families are welcome.

Bill started his career in the hospitality industry running a fantastic wilderness lodge in Alaska, near Mount McKinley.

Chef, Owen Hall, has also travelled the world and held two prestigious posts in Australia before returning home to Pembrokeshire.

Visitors to Wolfscastle will find the lovely old building cleverly renovated, incorporating the very best of contemporary style and comfort, without spoiling the character of the original building.

And, of course, the food is a real draw. Wolfscastle has consistently won an AA rosette for culinary excellence, and its foodie delights can be sampled in the restaurant or in the convivial hotel bar.

Wolfscastle is part of Welsh Rarebits, a collection of handpicked, top quality, independently-owned hotels. Order your free brochure online – – and view all the properties at your leisure, or call 01686 668030. You can also buy gift vouchers.


Win a night for two at the fabulous Wolfscastle, and enjoy a delicious dinner cooked by Owen Hall and his team. Just go to the Welsh Rarebits web site, go to the competition tab on the left, enter the code WOS4W and follow the simple instructions.

Pan Fried Scallops with Roast Butternut Squash Puree with Chorizo, Lemon & Garlic Butter

Ingredients (Serves 4 as a starter)

  • Good quality Spanish chorizo
  • Half a butternut squash
  • 3 cloves garlic
  • 1 block of butter
  • 16 large scallops


  1. Peel and dice the butternut squash and coat lightly with olive oil. Season with salt & pepper. Roast in the oven at 150C, Gas 2, for 25 minutes or until soft. Puree in the blender with 60g of the butter. Season to taste. Keep warm.
  2. Slice chorizo about 1cm thick and set aside.
  3. Make the garlic butter by finely chopping the garlic, adding the zest of lemon and 75g of melted butter.
  4. While heating a non-stick frying pan, coat scallops in olive oil. When the pan is very hot, add the scallops and cook for one minute on each side or until nicely coloured. Grill chorizo under a hot grill until well cooked.
  5. Arrange scallops on a plate on top of the butternut squash puree, top each scallop with a piece of chorizo and drizzle with garlic and lemon butter. Steamed asparagus can also be added to garnish.

Summer Pudding


  • 1.8 kilo summer fruits, such as strawberries, raspberries, blackberries and red and blackcurrants.
  • 1 pint water
  • 285g caster sugar
  • 20 large slices of white bread, slightly stale with crusts removed
  • Icing sugar for dusting


  1. Line 10 ramekins with cling film. Place water and sugar into a large pan and bring to the boil. Adding the firmest fruit first, bring to the boil and simmer gently for 5-10 minutes. Drain the fruit and save the juice. Keep half of the juice to dip the bread into. Place the remaining juice back into the pan and reduce until slightly syrupy, set aside for the sauce.
  2. Once the fruit has cooled, begin to assemble the puddings. Cut 10 pieces of the bread into four triangles each. Cut two discs from each of the other 10 pieces of bread, one for the top and one for the bottom. Dip the bread, a few pieces at a time into the thinner syrup and line the ramekins. Use the circles for the top and bottom and the triangles for the sides. Fill each ramekin with the fruit mixture and cover each with a circle of the bread. Wrap in clingfilm and place on a tray. Add another tray on top and place a weight on it to press the puddings.
  3. Chill for at least a couple of hours and serve with the reduced sauce and fresh berries. Dust with icing sugar.


Taken from; source article is below:
Stunning recipes from the Wolfscastle Hotel

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Frittata to the rescue!

A frittata.Image via WikipediaYou could be wondering, to the rescue of what?
I will name two here: health, primarily, and budget.

Most thankful to the author of this article, and the recipe.

Read on!

Colorful, Cheap and Healthy – Name This Dish

What can be served as an antipasto, a main dish, or a snack; can be made using vegetables, from asparagus to zucchini, or nearly any other savory ingredient on hand, including spaghetti or smoked salmon; and is equally good served freshly made and hot or leftover at room temperature? A clue: This Mediterranean dish is made with eggs.

Frittata is the answer.

A frittata is one of the most budget-friendly and healthful dishes around. Even with today's ever-increasing food prices, six eggs plus some cheese provide four servings of good protein at reasonable cost. Loading a frittata up with vegetables and herbs from your garden or the market makes it a smart one-dish meal, too.

I find people often have two issues about making a frittata. First, they fear flipping it. Sliding it under the broiler will cook any soft egg left in the center and brown the frittata's top, but you need a pan that fits and has a handle that can stand the heat. And in summer, the oven sure heats up the kitchen. I prefer the slide, cover and flip method described below. If the frittata should stick or break, it will taste great even if it comes to the table looking more like super scrambled eggs.

Watery frittata is the other fear, especially when using spinach, chard or squash, which all contain lots of water. The solution is cooking the vegetables well to drive out most of their moisture. Here, the squash, zucchini, is even browned, which also increases its flavor in the frittata. Mixing cheese into the eggs rather than sprinkling it over the frittata's top, also reduces wetness.

When fresh basil is not readily available, chopped scallions make a good alternative.

Zucchini and Onion Frittata

  • Cooking spray, preferably olive oil
  • 1/2 cup finely chopped onion
  • 1 tsp. finely chopped garlic
  • 8 oz. zucchini, cut into 1/8-inch rounds
  • 4 large eggs
  • 2 large egg whites
  • 2 Tbsp. grated Parmesan cheese
  • 1/2 tsp. salt
  • Ground black pepper
  • 1/4 cup fresh basil, cut cross-wise into thin slices
  • 1 Tbsp. extra virgin olive oil
  1. Coat pan heavily with cooking spray and set over medium-high heat. Sauté onion until golden, 3-4 minutes. Mix in garlic and cook 1-2 minutes, until onion is lightly browned. Transfer contents of pan to plate to cool..
  2. Coat pan again with cooking spray and return to heat. Add zucchini and cook until slices look moist and translucent. Using tongs, keep spreading and turning zucchini to brown slices on both sides, 8-10 minutes, adding to onion mixture as zucchini slices brown. Wipe out the pan.
  3. In mixing bowl, whisk eggs and whites until well combined. Mix in cheese, salt and pepper. Add vegetables and basil, and mix with fork to combine with eggs.
  4. Add oil to pan and tilt pan to swirl oil around sides. Set pan over medium-high heat. Pour in egg mixture, spreading zucchini and onion in an even layer. As eggs start to set, use wide spatula to lift frittata around edges while tilting pan slightly so liquid egg flows out and under the edges. Cook until frittata is browned on bottom and set except in center, about 8 minutes. Off heat, invert large plate over pan. Pressing it firmly in place against the pan, invert the two so frittata falls from pan onto plate. Slide frittata back into pan and cook to lightly brown bottom, 1-2 minutes longer. Slide frittata onto serving plate. Serve immediately, or cool frittata to room temperature before serving. This frittata also can be covered and refrigerated overnight. Cut into 4 wedges, and serve.

Makes 4 servings.

Per serving: 138 calories, 9 g fat (2 g sat fat), 5 g carbohydrate, 9 g protein,
1 g fiber, 419 mg sodium.

Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $95 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, AICR is a member of the World Cancer Research Fund International.


Taken from; source article is below:
Healthy Recipes: Zucchini and Onion Frittata

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