Wales On The Menu - Series One

Programme Two

This week retired police detective Aldwyn Jones from Carmarthen is the home cook taking his Welsh seafood recipe to a top coastal restaurant in Cornwall.

About Aldwyn

Aldwyn Jones with Robert Wright, head chef of the Gurnard's Head Hotel in Cornwall "I am 55 years of age and live in Carmarthen with my wife who is a teacher. I have two grown up children who live in Cardiff."

"I retired from the Dyfed Powys Police more than five years ago following 31 years of service. Since getting married I always had an interest in cooking various family meals (no reflection on my wife's cooking!) and on my retirement decided to pursue this interest further."

"I enrolled as a part-time catering student at Pibwrlwyd College Carmarthen and after two years of studying I attained a Certificate in Professional Cookery and a Diploma in Practical Cookery. These courses taught me the finer details of cooking techniques and the importance of quality produce. It also gave me the opportunity on various occasions to cook for the general public in the college restaurant, an experience I found most exhilarating."

"The recipe I have devised is a mini Welsh Breakfast starter based on the Welsh produce of laverbread, cockles and bacon...but there is a twist!"

Recipes

Laverbread and Cockle Cake

120g laverbread
80g Carmarthen back bacon
80g cockles
30g oats
Black pepper
1 teaspoon grated shallot
1 teaspoon lemon juice
Flour
Egg
Breadcrumbs
Rapeseed oil
Quail eggs

Method:

1. Fry bacon until crisp and allow to cool.
2. Mix together the laverbread, cockles, oats, grated shallot, lemon juice, cooled bacon and black pepper.
3. Shape into cakes, wrap in cling film and place in the refrigerator for 2 hours.
4. Remove the cling film and coat the cakes in flour, egg wash and breadcrumbs.
5. Shallow fry in oil on medium heat for approx. 1 minute on each side.
6. Serve with a fried quail's egg on top and the Cider and Mustard sauce.

Cider, Mustard and Leek sauce.

50g finely sliced shallots
75g sliced leeks
45ml olive oil
25g butter
400ml dry Welsh Cider
200ml fish stock
300ml double cream
3 bay leaves
2 sprigs thyme
4 teaspoons Dio Jones' Original Mustard with leeks (optional - add some English mustard)
Salt and pepper

Method:

1. Seat the shallots and leeks in the olive oil and butter.
2. After 5 minutes add the thyme, bay leaves and cider and reduce by half.
3. Add the fish stock and reduce by half.
4. Add the cream, mustard, seasoning and simmer gently for 20 minutes.
5. Remove the bay leaves and thyme, check seasoning and serve with the laverbread and cockle cake.

Aldwyn cooking


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