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country
Gppeifsp
kitchen
RichardSimpson
CHIRK TROUT FARM NEAR WREXHAM is trout – we breed everything here,all stages of the
located just over theWelsh Border in the process are done on site.In fact the ponds are only
picturesque valley running alongside the Ceiriog a matter of metres from the shop:so the fish
River.It dates all the way back to the 1890s, travels from pond to mouth,as we say,which
making it one of the oldest in Britain.For the last means you know exactly where it came from.”
nine years,however,it’s been run by Richard In addition,they have an adjoining smokery,
Simpson and his family who painstakingly where they’ll smoke anything from trout,salmon
renovated the fishery,transforming it into one of and other fish,to chicken,garlic and even pies. “People know when they come here the trout
the finest trout farms in the region. They make other fresh produce too,like their will be the freshest they can buy anywhere.They
“Fish has always been my passion,”says popular smoked trout sausages,which are wait in the shop while we catch their fish – it’s
Richard.“In November 2000,our family had the made from nothing but fish,herbs,spices and just like going fishing yourself.Our customers can’t
chance to buy ChirkTrout Farm and we jumped at seasoning.Also on site is their farm shop, get over how fresh the fish is and always say
it.It was derelict and in need of work,so we spent stocking local produce from all overWales they’d been meaning to pop in to see us for ages.
every day and night redeveloping it,until it and neighbouring Shropshire. And once they do,well they always come back.”
became what you see before you today.” “In addition to farming,we have a smokery • Chirk TroutFarm are offeringreaders £1 off
“Trout is a very healthy food and full of omega adjoined,where we smoke anything from trout every £10spentontheir products.Justcall01691
3 – it’s real brain food,as they call it,”grins and salmon,to chicken,garlic and even pies,”he 773101andquote Country & Border Life.
Richard.“Here at ChirkTrout Farm we farm fresh says.“You name it,we’ll smoke it.” Alternatively,visit www.chirktroutfarm.com
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Cook Book
Welsh Gougéres
CelticCuisine,by Gilli
Davies.Graffeg.£14.99.
ISBN9781905582105.
This French classic is perfect comfort food,and INGREDIENTS:
ideal for dinner parties or big family meals.The 70gplainflour•½tspnsalt•½tspnground Compiledbypopular
choux pastry with cheese combination also black pepper•½tspnthyme•pinch cayenne foodwriterGilli
means they’re pretty delicious with red wine! pepper•water•60gunsaltedbutter•2large Davies,thiscook book includes
free-rangeeggs•75gmWelshcheddar,grated 163recipesfrom 67cookswithrecipes
•Yieldsnearly 30gougéres •Preparationtime: from Rick Stein,MaryAnnGilchrist,Ronnie
approx10mins•Cookingtime10mins METHOD: ClydesdaleandSimoneMorand.
1.Preheattheovento220C/425F. Thereareplenty offantasticWelsh
2.Combinetheflourwiththesalt,black pepper, recipes,aswell asotherCeltic national
thymeandcayenneinabowl. dishesfrom Brittany,Ireland,Scotland,and
3.Combinethewaterandbutter.Bring tothe theIsleofMan–allbeautifully illustrated
boil.Removethepanandaddtheseasoned witheasy-to-followrecipesand
flour.Withawoodenspoon,stir vigorously mouthwateringimagesofthedishes.
untilthedoughmassesintoaball. TheCelts weremastersatlivingoffthe
4.Transferthedoughtolargemixerbowl.Beat landandusingthefruits ofeach seasonin
intheeggs,oneatatime,stirringuntileach alltheircooking.Whilstthere’satrue
eggisabsorbed.Thedoughshouldjustholdits senseofthosetraditionsinevery dish,
shape.AddtheGruyèrecheesetothedough. moderntwistsarestill included.Sowhether
5.Shapeballs 2cmindiameterontobuttered you’rerustling upaham andleek pieor
bakingsheets,settingthem4cmapart. cookinglaverbread,theCelticinfluencewill
6.Bakefor10minutes,rotatingthebaking comethroughwithevery mouthful.
sheetshalfway through,untilthegougères
reach arichgoldenbrown.Servewarm.
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