On my recent trip to Wales, I tried quite a lot of pieish food. Today I’m sharing with you a lunch I had in a waterfall country there. The head image is my entry for Qurator's Tasty Tuesday competition.
It was in The Old White Horse Inn. It’s a nice cozy place with a rustic feel, a great stop to fill up energy tank before hiking to the waterfalls nearby.
For the starter, I ordered fricassee of button mushrooms with garlic croutons. Fricassee is a method of braising cut meat and serving it later with its sauce. The sauce is traditionally a white sauce, like the homemade creamy garlic butter and herb sauce here. Very heartwarming in the chilly wind!
For the main, I had Welsh black silverside of roast beef, a cut from cattle's hindquarter, just above the leg cut. As you can see from the menu picture above, there are also options for vegetarians and vegans. The tender and succulent beef went well with the rich gravy, but the lamb flavor was a bit too strong in the sauce for my personal taste. No, I'm not joking about the sheep in Wales... ;) Believe me, as a Chinese, I have heard of enough stereotypes, and I don't eat dogs.
According to a comment, the puff pastry on top is a shop bought frozen Yorkshire Pudding. ;) It reminds me of the common dish in Belgium: vol-au-vent in French (meaning "windblown" to describe its lightness) or Koninginnehapje in Dutch (meaning "queen's bite"). It's served with a round hollow puff pastry case for filling in chicken stew.
Have you tried similar dishes before? Did you enjoy them?
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图文 by Donica多
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