Easter Sunday Brunch 2024

 

As usual, I try to do something just a bit different, so I did a Welsh menu.

Snails in the Shell

I get my cooked snail meat online (comes in a package of cooked snail meat in a can and cleaned empty snail shells).

• cooked meat from 12 giant snails (drained)
• 12 empty giant snail shells (rinsed in boiling water and patted dry)
• 1 tblsp butter
• salt and pepper to taste
• 1/8 cup white wine
• 1/4 cup pouring cream

1. Heat butter in a heavy-based pan over medium heat. Add the snail meat and stir for a couple of minutes or until well coated. 
2. Add the white wine and simmer until the wine has reduced by half, then add the pouring cream. 
3. Season to taste with salt and pepper. 
4. Arrange the shells on a serving plate and spoon a piece of snail meat with some sauce in each shell.

Seared Lamb Loin Chops

• 1/4 cup vegetable oil
• 2 tblsp seasoned salt
• 2 sprigs rosemary, leaves stripped from the stem
• 8 bone-in lamb loin chops
• 1 oz unsalted butter

1. In a ziptop gallon bag, pour in vegetable oil and seasoned salt, and add half the rosemary. 
2. Put in the lamb chops to coat thoroughly and seal. 
3. Store in the fridge until ready to cook. 
4. Let return to room temperature before frying.
5. Take the lamb chops out and pat dry. 
6. Heat butter over high heat in a heavy-based frying pan and sear the lamb chops on both sides. Turn the heat down to medium. 
7. Cook each chop for a minute and a half on each side or until desired doneness. 
8. Remove and let rest for a few minutes and plate. 
9. Garnish with remaining rosemary.

Cockles and Laverbread with White Wine Sauce

It is impossible to get laverbread in the US, so I had to improvise. 

Laverbread is great with cockles and bacon for a Swansea Breakfast

I get fresh cockles from Hmart (via Instacart)

• 1 oz unsalted butter
• 4 strips of bacon, diced
• 1/4 cup diced white onion
• 1 lb cockles, purged
• 1/8 cup white wine
• 1/4 cup pouring cream
• 1/2 cup laverbread (see Swansea Breakfast)
• salt and pepper to taste

1. Place butter in a heavy-based saucepan and cook over medium heat until bubbling. 
2. Add bacon and stir for 2-3 minutes or until most of the fat has rendered. 
3. Sauté onion until translucent. 
4. Add the cockles and stir for a couple of minutes or until well coated. 
5. Add the white wine and simmer until the wine has reduced by half, then add the pouring cream and laverbread. Season to taste with salt and pepper. 
6. Place the lid on the pot and shake for 1-2 minutes or until the cockles have opened. 
7. Spoon into individual ramekins and pour remaining sauce on top.

Pan-fried Root Vegetables

• 1/2 lb carrots, cut into bite-size pieces
• 1 turnip, about 1 lb, peeled and cut into bite-size pieces
• 1 swede or rutabaga, about 1 lb, peeled and cut into bite-size pieces
• 2 strips of bacon, diced
• salt and pepper to taste

1. Place bacon in a cold pan over low heat, and render out the fat.
2. Turn the heat to high and add the vegetables. Fry until they are cooked through and nicely browned. 
3. Season with salt and freshly ground pepper.