"Treorchy Tattle"
our website magazine cookery page
Recipes
"try it if you dare!"
Each month we aim to bring you a delicious? recipe devised by one of our very own culinary dabblers - this first offering is the handiwork of Treorchy's very own Robert Knape, so we've called it -
"Bob's Battered Chicken Balls"
Ingredients - serves 6
8 Chicken breasts - each cut into 7 pieces
2 mugs easy cook rice - teaspoon of salt
batter mix - (1 egg, 1pint milk (tepid), 1/2 teaspoon salt, 1 sachet dried yeast, 1lb plain flour)
sauce - 1 ounce butter, 1 teaspoon Schwartz American Barbecue seasoning, 3 fluid ounces vinegar, 1/4 bottle of tomato ketchup, 4 ounces demerara sugar.
Method
make up the batter mix, cover and put aside until it froths up to double its size.
skin the chicken breasts, cut into 6 or 7 equal pieces and place in a pan of water, bring to the boil and simmer for 30mins. remove and drain.
put the rice into a pan of salted boiling water and simmer for 15mins.
put all the sauce ingredients into a small pan and bring to the boil. leave simmering until ready to serve. taste for sweetness and either add more vinegar or sugar accordingly.
Coat each chicken piece in flour, dip into the batter and deep fry until golden brown.
cook about 18 chicken pieces at a time and keep warm. (takes about 4minutes per load.)
Drain the rice and rinse with boiling water.
Serve the battered chicken balls on a bed of boiled rice and drizzle over the barbecue sauce to taste.
treorchy.net rating - 10 out of 10
- thanks bob, we loved it!
* * *
This recipe was handed down by a former Cwmparc girl - the late Mary Jane Lewis (nee Worthington) of Troedyrhiw Terrace, Treorchy.
Some say she made the best Welsh Cakes in the world.
"Pice ar y Maen"
Ingredients
1 lb plain or self raising flour - 1 tablespoon of baking powder - 4oz lard - 4oz margarine - 6oz sugar - pinch of salt - 6oz mixed currants and sultanas - half a teaspoon of mixed spice or mace - 2 eggs - a little milk if necessary.
Method
Mix the flour and baking powder with the salt. Next rub in the lard and margarine. Then add the sugar, spice, currants and sultanas.
Beat the eggs before adding them to the mixture. Stir all together until the mixture is the same consistency as short-crust pastry - you may have to add a little milk at this stage, perhaps up to about 3 tablespoons.
Sprinkle a little flour over a board - before turning the mixture out onto it - to prevent it from sticking to the board. Also remembering to rub some flour onto your rolling pin!
Gently roll out the mixture until about half an inch thick and cut into 3 inch rounds. If you don't have a cutter - just use a cup or mug.
Place one on a lightly greased griddle or bakestone and cook over a medium heat for 3-4 minutes on each side.
Lower the heat if the cake turns brown too quickly - as the inside must have time to cook thoroughly and achieve a brittle texture.
Once a satisfactory cooking temperature has been found - you can proceed to cook the remainder a few at a time.
Serve hot or cold - with butter - or sprinkle with sugar or cinnamon, jam or honey.
treorchy.net rating - 10 out of 10
- thanks Auntie Mary - they were brilliant!
Send in your unpublished recipes to magazine@Treorchy.net and we'll show them to the world!
Treorchy.net would like the world to know that we are not responsible for the culinary satisfaction of anyone foolhardy enough to attempt the recipes that may appear on this page from time to time - but we will always endeavor to try recipes ourselves beforehand and give you fair warning accordingly!