Bryncynon Community Revival Strategy
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Registered Charity Number: 1067535 Registered Company Number: 3195860
MAINS
Toad in the Hole
The Cynon Valley - A Culinary Community
Recipe Supplied by Marra
This recipe was a handed down recipe from Marra’s Mam. Marra is a mam herself, food means comfort to her and she enjoys relaxing cooking at home with her partner. She gets her sausages fresh from a local family run butcher in Mountain Ash. They have amazing quality products, which always has great taste.
Ingredients
12 sausages
1 tbs sunflower oil
140g plain flour
2 eggs
175ml semi skimmed milk
Method
1. Cook sausages in ovenproof dish with a little oil until brown.
2. Mix eggs, flour and milk until completely smooth.
3. Once sausages are cooked pour the batter mix into the dish and put in oven for 30 minutes or until golden brown and risen.
P.C Jones Curry
The Cynon Valley - A Culinary Community
Recipe Supplied by Lee Jones
Lee and his partner cook together and they try different recipes and foods. It gives them new dishes to enjoy and brings them closer together. This recipe is full of flavour and very filling. He says “cooking since 2020 has helped me try foods I wouldn’t normally try. My favourite person to cook with is my fiancé.”
Ingredients
Olive oil
500g soya mince
Curry
turmeric
coriander
cumin
fenugreek
orange peel
Chilli powder
garlic
celery seed
mustard
½ cup of onions
1 cup carrots
2 chopped potatoes
Method
1. Place olive oil in saucepan.
2. Dice onions, carrots, potatoes and place into the hot oil, simmer for 5 minutes.
3. Put mince in and water stir and watch for 20 minutes.
4. Insert curry mix with a little brown sugar and stir for 10 minutes.
Luke's Fish Pie
The Cynon Valley - A Culinary Community
Recipe Supplied by Luke Thomas
Luke enjoys cooking with his elderly neighbour, they cook together regularly creating all sorts of masterpiece we have one for you hear the fish pie! This recipe is one of Lukes favourite dishes, especially when the potatoes are grown locally in Ynysboeth. His parents also enjoy cooking together. He is also a self-taught author and filmmaker and film critic, so look out for a cooking film in the future featuring Sheila the neighbour and Lukes parents Nic and Mel.
Ingredients
500g frozen fish chunks
200g potatoes for mashing
200g grated cheese (mature)
½ tbsp cornflour
250ml milk
1 tbs Parsley
1 stock cube
Knob of butter
Salt and pepper for seasoning
Method
1. Lightly poach the fish in roughly one pint of milk, place on a plate to cool, break the fish up into smaller pieces in a dish.
2. Add a nob of butter to the remaining milk and a stock cube, bring back to the boil and thicken with cornflour. It needs to be quite thick.
3. Chop parsley and add it to the white sauce and add fish to the sauce. Leave to cool.
4. Cook the potatoes and mash them with a generous knob of butter, season with salt and pepper.
5. Place the potatoes onto the fish mixture, grate the cheese on top.
6. Brown in the oven until golden brown on gas mark 5-6
Scrumptious Salty Rabbit
The Cynon Valley - A Culinary Community
Recipe Supplied by Paul
Paul is an incredible person, embodying the spirit of self-sufficiency and camaraderie. His skills in shooting, fishing, and cooking in the outdoors make him a true man of the land, deeply connected to nature and its bounty. Beyond his practical skills, Paul's commitment to his friends and his genuine care make him someone you can always rely on and confide in.
Ingredients
1 Rabbit
2 tbs dark soy sauce
1 tbs chilli flakes
2 cloves garlic
1 tbs honey
2 chicken stock cubes
1 red chilli
A handful of fried spring onions and radishes
Olive oil
Method
1. Soak rabbit meat overnight in salty water.
2. Marinate for 4 hours in soy sauce, chilli flakes, crushed garlic, honey and chicken stock.
3. Heat 1 tbs of olive oil in a deep frying pan. And cook rabbit until crispy.
4. Garnish with finely chopped red chilli, spring onions and radishes.
Butter Chicken
The Cynon Valley - A Culinary Community
Recipe Supplied by Jason
Jason is a delightful character! Being an ex-postman, he has a treasure trove of stories and experiences to share, and his sense of humour contagious, carrying kindness with him wherever he goes. People like Jason make the world a brighter and friendlier place.
Ingredients
300g chicken
200g fresh tomatoes
1 large onion
1 tbs tomato puree
2 tbs passata
½ can coconut cream
1 tbs garam masala
1 tsp ground ginger
1 tsp chilli powder
1 bay leaf
½ tsp salt
Freshly ground pepper
Method
1. Dice Tomatoes.
2. Add the chunks of chicken to a bowl and season with the kosher salt pepper. Toss to coat and set aside.
3. In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon oil and 1 tablespoon butter over medium heat. Add the onion and cook for 4-5 minutes or until it begins to soften. Add the garam masala, ground ginger, and chilli powder and cook for 2 minutes, stirring often so it doesn't burn. Stir in the tomatoes, tomato puree and passata and whisk until smooth; cook for 2 minutes.
4. Stir in the coconut cream until then add the bay leaf. Bring to a boil then reduce to a simmer and cook for 5 minutes.
5. While the sauce cooks, add the remaining 1 tablespoon oil and 1 tablespoon butter to a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
6. Add the tomato cream sauce to the chicken and stir to combine. Scrape up any browned bits from the bottom of the pan and simmer for 10-15 minutes, stir in the yogurt simmer for 2 min. Serve with basmati rice and garlic naan on the side.
Penny's Paprika Chicken
The Cynon Valley - A Culinary Community
Recipe Supplied by Penny
This recipe originated in Portugal when Penny was served this dish on a cruise. Penny asked for the recipe and made it when she came home is an absolute star in the kitchen, she claims she is not a very good cook and that if she can cook a dish then anyone can cook it. But friends and family know she brings people together by making different things for different occasions and tastes. She can especially turn a fussy eating child into a devouring lion cub and can adapt any recipe to suit all. Penny has been cooking for over 50 years and her favourite person to cook with is herself.
Ingredients
300g diced chicken
2 onions
1 red pepper
1½ tbs paprika
1 tbs lemon juice
½ cup of vegetable stock
1 tsp mixed herbs (parsley, coriander, oregano and basil)
2 tbsp olive oil
Cream cheese
Salt and pepper to season
Method
1. Marinate diced chicken overnight in buttermilk and ½ tbs of paprika.
2. Slice 2 onions, the red pepper and put aside.
3. Fry the diced chicken in the olive oil in a large thick gauged frying pan.
4. Toss in the peppers and onions.
5. Add paprika herbs and stock.
6. Simmer for 10 minutes.
7. Remove from the heat.
8. Let it cool.
9. Add lemon juice and cream cheese (must leave it cool down a little or the cream cheese will curdle).
10. Serve with boiled rice.
Dai's Cheesy Slop Over
Bread
The Cynon Valley - A Culinary Community
Recipe Supplied by Dave Richards
You know where you are with Dave… he is consistent... consistently says things ‘as they are’ often with no filter. The recipe reminds him of his nan’s old house and the old straw bed she had. The recipe originates from the old ladies; the old grandma’s special dish that the community would eat, remember and enjoy he says it will go to the death of me and claims he should have patented the recipe and sold it to the Yanks. He also affirms cooking hasn’t helped him be the person he is today. An interesting fact about Dave is he can sing one line of any song.
Ingredients
(measurements depend on how hungry you are)
Bacon
Onion
Tomato
Cheese
Worcestershire sauce
Pepper
Method
1. Grill or fry bacon, onion and other bits you want to put in once fried add boiling water to a nice depth.
2. Add pepper and Worcestershire sauce to your personal liking, add grated cheese, keep stirring until it comes to a sloppy consistency.
3. Cut a nice thick piece of bread doorstep. Scoop the bacon, onions and the mixture on top of the bread then top with the remaining juice.
Cola Chicken / Pheasant
The Cynon Valley - A Culinary Community
Recipe Supplied by Vickie Miles
This recipe could also be adapted to include a gamebird, so instead of using chicken, an alternative would be pheasant. Although the pheasant is a native of Asia due to the vast range of number of different varieties; the subspecies have evolved and found its own particular area and with its own distinctive variation in plumage. Despite these variations in plumage the cock pheasant cannot possibly be confused with any other British bird. To acquire a quality local bird legally some local farms employ gamekeepers to encourage and manage the presence of pheasants on their land under licence.
Ingredients
Fry lite spray
4 chicken breast(chopped)
2 peppers (chopped)
1 onion finely chopped
1 can of cola flavoured fizzy drink
200ml chicken stock
8 tbs passata added herbs
4 tbs tomato puree
2 garlic cloves chopped
2 tsp Worcestershire sauce
1 tbs dark soy
1 tsb mixed herbs
100g peas
Add more cola drink for a thinner sauce
Fancy a change? Then use an orange drink.
Method
1. Spray a large saucepan with fry lite.
2. Put on high heat.
3. Add chicken, peppers and onions.
4. Stir fry until golden.
5. Add all wet ingredients and herbs.
6. Stir well.
7. Bring to boil, cover and reduce heat to medium low and simmer for 12-15 minutes.
8. Add peas, stir and increase heat to medium high and cook until chicken is cooked and vegetables are tender.
9. Use more fizzy drink if you want a thinner sauce.
Chicken Casserole with
Herb Dumplings
The Cynon Valley - A Culinary Community
Recipe Supplied by Katrhryn Miles
Katherine is an indispensable asset in any workplace! Her role as a receptionist requires not only excellent organisational skills but also the ability to interact with a diverse range of personalities professionally and fairly. Her wealth of knowledge and experience in this regard makes her a true fountain of wisdom.
As the go-to person for information and support, Katherine embodies integrity and stability, qualities that are highly valued in any team. Her reliability and fairness ensure that everyone feels respected and supported, making her the kind of friend you'd want by your side in any situation.
In a world where reliability and professionalism are essential, Katherine shines as a beacon of trustworthiness and dependability. Her presence brings a sense of calm and assurance, making her an integral part of any team or community.
Ingredients
8 skinless chicken pieces – a mixture of thighs and drumsticks on the bone, and halved chicken breasts
1 tbs plain flour
1 tbs sunflower oil
1 onion, sliced
2 carrots, diced
100g bacon lardons, smoked or unsmoked, or streaky rashers, snipped
2 bay leaves
2 sprigs thyme
150ml red wine
2 tbsp. tomato paste
1 chicken stock cube
For the herby dumplings
140g cold butter, diced
250g self-raising flour
2 tbs chopped mixed herb – try parsley, thyme and sage or chives
Method
1. Set oven to 180°C fan, 160°C gas or 4. Toss the chicken pieces with the flour and some salt and pepper to coat them.
2. Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides, do this in batches. Remove all the pieces to a plate, tip the onions, carrot, lardons, bay leaves and thyme into the pan. Cook gently for 10 minutes until the onion has softened.
3. Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 minutes. Remove the lid and bake for another 10 minutes while you make the dumplings.
4. Rub the butter into the self-raising flower with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml of water and stir in quickly with a cutlery knife to form a light dough. Use flowered hands to shape into ping pong sized balls.
5. Place the dumplings on top of the stew and bake for 20 minutes more until the dumplings are cooked through.
Duck Ragu
The Cynon Valley - A Culinary Community
Recipe Supplied by Gaynor
Gaynor and her daughter enjoy eating duck, so whenever one thinks of Donald Duck, just remember he would make a good ragu. “Rumour has it that Goofy is planning to fatten up Donald Duck, ready for Christmas lunch!!”
Ingredients
4 duck legs, skin on) or 2 duck breast (skin off and cut into smaller pieces)
800g tinned chopped tomatoes
500ml chicken stock
80g onion, finely chopped
80g carrot, finely chopped
80g celery, finely chopped
A few mushrooms
2 tsp ground cinnamon
2 bay leaves
Handful of sage leaves, finely chopped
Thyme,
oregano,
rosemary,
basil
Tomato paste
1 clove of garlic minced
1 tbs extra virgin olive oil
Salt and pepper to taste
Method
1. Place mushrooms and stock in a heatproof bowl and set aside for 5 minutes to soak.
2. Chop onions, carrots leeks and garlic finely, and set aside gently cook in pan until softened.
3. Fry duck with the olive oil in a large cast iron pan until cooked.
4. Season he duck with salt and pepper and place in saucepan over medium heat. continue cooking for 10-15 minutes.
5. Add the finely chopped carrot, celery, sauté until softened then add the bay leaf rosemary and thyme to the dish and cook, stirring, for 3-4 minutes until mixture is fragrant. Add garlic and cook for 1-2 minutes until aromatic. Add tomato paste and tomatoes and cook for 1 minute. Add the mushroom and stock. Bring to a simmer, scraping to dislodge any bits that have cooked onto the base.
6. remove the bay leaves.
Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente. Drain. Add pasta to sauce and toss until coated. Divide among serving plates. Scatter over basil leaves and shaved parmesan to serve.
Julie and Maria's Stir Fry
The Cynon Valley - A Culinary Community
Recipe Supplied by Julie Davies and Maria Morgan
At the age of 10 Julie was the best cook in her house. Her love for cooking really shows how much she cares for her family and loved ones especially her husband. She doesn’t drink a drop of alcohol and wont find it in any of her recipes, and to be fair Julie really doesn’t need it. It always feel like a party when you’re in her company.
Maria loves to see an empty plate. Food means everything to Maria, she has been cooking since she was 16 her children are always there when she makes them their favourite dish.
So when Julie and Maria join up together to cook it’s no surprise that there is usually a very special dish about to be tasted. Maria loves organising trips. If there was ever a trip to be on it would be one organized by Maria and Julie, the food would be amazing, the company great fun. What a fantastic day out it would be!!
Ingredients
1 onion
2 cloves of garlic
1 carrot
A medium bok choi
1 red Pepper
1 yellow pepper
1 tbs brown sugar
500g sliced chicken fillet
1 tsp ginger
Vegetable oil
2 tangerines
1 tbs soy sauce
350g rice
Method
1. Peel and chop onions and peppers, finely slice the carrots vegetables.
2. Part boil the bok choi.
3. Place rice in boiling water simmer until tender.
4. Whilst the rice is on simmer, fry the chicken strips with the onions in a large frying pan or wok with a generous amount of vegetable oil.
5. Remove bok choi from heat (should be part boiled by now), slice and add to the pan.
6. Add peeled and sliced garlic and ginger to the pan.
7. Place on a very high heat and add peppers, sliced carrots, brown sugar and soy sauce to the pan or wok.
8. Drain rice
9. Serve the stir fry and rice together then squeeze the tangerine over the meal. Yummy!
Chilli Con Carne
The Cynon Valley - A Culinary Community
Recipe Supplied by Phillip Lucas
Phillip has a remarkable presence with his incredible energy is quite invigorating and memorable. With his enthusiasm, positivity, and charisma Phillip is one of those individuals that have a way of leaving a lasting impression. It is quite an experience to encounter his radiating powerful energy
Ingredients
1 large onion
1 red pepper
2 garlic cloves
1 tbs paprika
1 tbs cumin
500g minced beef
800g chopped tomatoes
400g red kidney beans
Long grain rice
Method
1. Slice and dice onions, and red pepper.
2. Fry onions, and minced beef in a large frying pan until beef is cooked and browned.
3. Boil rice in a separate saucepan until slightly tender.
4. Chop chillies and garlic and add to the pan, add chopped tomatoes, kidney beans, paprika and cumin with a little seasoning of salt and pepper simmer for 10 min cook until ‘soup like’.
5. Add more chilli, cheese or sour cream/yogurt if desired.
The Coal Man's Curry
The Cynon Valley - A Culinary Community
Recipe Supplied by Sarah and Becca
Sarah and Becca, what a team! They cook together and share a beautiful friendship. Their sisterlike bond is genuinely heartfelt whenever you see them together. This recipe for a delicious curry, made by Sarah and Becca, captures the traditional Welsh spirit. Traditionally, coal miners working on the coalface together would share friendships like these two beauts.
Ingredients
1 green pepper
½ butternut squash
1 carrot
1 onions
2 cloves of garlic
½ can coconut milk
1 tbs dhal spice mix
2 cups of ginger and lentil stock
Tbs natural yogurt
Handful of fried shallots
Tsp Fresh coriander
Method
1. Peel and chop squash, carrots and onions.
2. Fry onions with a generous amount of oil.
3. Add dahl spice mix and chilli, if desired.
4. Slice peppers.
5. Add ginger lentil stock into pan with squash and carrots.
6. Simmer until reduced.
7. Add garlic and peppers.
8. Add coconut milk.
To create an extra tasty topping to serve add a dollop of yogurt, fried shallots, and fresh coriander leaves.
Creamy Mushroom and
Spinach Pasta
The Cynon Valley - A Culinary Community
Recipe Supplied by Craig Evans
Craig is an extraordinary individual! Being a plumber during the day and keeping people in the Cynon Valley warm and a best friend on call truly showcases his dedication to both his profession and his relationships. His commitment to a vegan lifestyle reflects his compassion and consideration for the world around him. Moreover, his non-judgmental nature and cleverness make him not just a great plumber but also an incredible friend.
The way Craig treats others—making them feel like royalty and empowering them to achieve their dreams—speaks volumes about his patience, generosity, and positive outlook on life. Craig enriches the lives of everyone he encounters!
Ingredients
250g vegan pasta (such as penne, fusilli, or fettuccine)
250g mushrooms, sliced (button mushrooms or any variety you prefer)
2 cups fresh spinach leaves, washed and roughly chopped
3 cloves garlic, minced
1 small onion, finely chopped
1 cup of blended cashew nuts
½ cup grated vegan cheese
2 tablespoons olive oil
Salt and pepper to taste Fresh parsley, chopped (for garnish)
Method
1. Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 2-3 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Pour in the blended cashew nuts and bring to a simmer. Let it cook for a few minutes until slightly thickened.
5. Stir in the grated vegan cheese until melted and well combined.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked vegan pasta and chopped spinach to the skillet with the creamy mushroom sauce. Toss gently to coat the pasta and spinach evenly with the sauce. If the sauce is too thick, you can add some of the reserved pasta water to loosen it up.
8. Garnish with freshly chopped parsley and extra grated vegan cheese if desired. Serve hot and enjoy!
This creamy and flavourful pasta dish is sure to be a hit with mushroom and spinach lovers alike. It's simple to make yet incredibly satisfying, making it perfect for a quick weeknight dinner or a special weekend treat. Enjoy!
The Neighbours Pizza
The Cynon Valley - A Culinary Community
Recipe Supplied by Sheila
Sheila loves to cook and share her time in the kitchen. She is like the floating chef, always ready to lend a helping hand. Everyone should have a Sheila living on their street. She goes into her neighbours’ houses and helps them cook. Whether you’re a new mam looking for assistance or a teenager needing a little guidance, Sheila is there, ready to whisk up something healthy with you. She is the ultimate wing girl in the kitchen.
Here we have a pizza recipe with a delightful Welsh coastal twist that can tantalize the taste buds of anyone, from a coal miner to a mariner.
Ingredients
Pizza Base
800g flour
650ml warm water
1 tbs unrefined brown sugar
oil
14g of dried yeast
1 level tsp of sea salt
1 tsp olive oil
Pizza Topping
1 cup of passata
2 cups of shredded mozzarella cheese
½ cup of crumbled Caerphilly cheese (or any other Welsh cheese)
½ cup of cooked, crumbled laverbread (a traditional Welsh seaweed)
½ cup of sliced cockles (optional for an authentic coastal flavor)
¼ cup of thinly sliced leeks
¼ cup of thinly sliced mushrooms
1 tbs of olive oil
Salt and pepper to taste
Fresh arugula for garnish
Method
Pizza Base
Combine, 800g flour, 650ml warm water, 1 tbs unrefined brown sugar, oil and 14g of dried yeast, 1 level tsp of sea salt and 1 tsp olive oil mix together to make a firm dough… knead well and leave to stand for 2 hours cover with film and wait to raise.
Creating the Pizza
1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface to your desired thickness and transfer it to a baking sheet or pizza stone.
3. Spread the passata evenly over the pizza base.
4. Sprinkle the shredded mozzarella cheese over the sauce.
5. Distribute the crumbled Caerphilly cheese, mushrooms cooked laverbread, and sliced cockles evenly over the pizza.
6. Add the thinly sliced leeks on top.
7. Drizzle with olive oil and season with salt and pepper.
8. Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
9. Remove from the oven and let it cool slightly.
10. Garnish with fresh arugula before serving.
Arugula also known as rocket. Grown and used since ancient Roman times, arugula was first used as a medicinal herb and aphrodisiac. Enjoy this unique and flavourful Welsh coastal twist pizza with friends and family!