We would like to say a BIG THANK YOU to the person/people who have nominated us for 'The Welsh Takeaway Awards' We were contacted today to let us know that we are one of the finalists!! This is the first year that these awards are being held and we are absolutely delighted to be nominated to be a part of it. 

Ingredients 1 Lb         Pork Sausages
1               Medium Apple (peeled and chopped)
1               Medium Onion (chopped)
1               Stick of Celery (chopped)
3 cups     Long grain rice  (cooked)
½ cup     Raisins
⅓ cup     Fresh Parsley (chopped)
1 tbsp     Brown Sugar
½ tsp      Salt
¼ tsp      Ground Allspice
¼ tsp      Ground Cinnamon
⅛ tsp      Pepper Method Preheat oven to 350°.  In a large skillet, cook sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Transfer to a greased 2-qt. baking dish.  Cover and bake 25-30 minutes or until heated through. Nutrition Facts 1 cup: 324 calories, 14g fat (5g saturated fat), 27mg cholesterol, 522mg sodium, 41g carbohydrate (15g sugars, 2g fiber), 8g protein.

Preparation: 40 minutes, plus overnight marinating if desired
Cooking: 50 minutes

Serves 6

1 Chicken, weighing about 1Kg jointed in to 12 (your butcher can do this for you)
500ml red wine
1 tbsp. Olive oil
150g thick cut bacon, cubed
12 small shallots
200g button mushrooms
1 clove of garlic, crushed, peeled and chopped
3 tbsp. flour
300ml chicken stock
2 bay leaves
2 sprigs of thyme
sea salt
freshly ground black pepper
a bunch of flat leaf parsley, chopped.

Method

Trim the chicken of excess fat. For a really rich flavour, marinate the chicken pieces in the wine overnight. The next day, pour off the marinade (keep it to cook with) and dry the chicken well with kitchen paper to make frying easier.

Heat oven to 180 deg/Gas 4

Put the olive oil and bacon in a large ovenproof casserole dish and cook over a medium heat for 3 minutes.

Add the whole shallots and cook for a further 6 minutes until browned, then add the mushrooms and garlic and cook for another 2 minutes, stirring well.

Remove the ingredients from the pan and set to one side.

Place the chicken in the casserole and cook until golden and sealed all over - do this in batches to get a good even colour. Set the browned chicken to one side.

Reduce the heat, add the flour to the pan and allow it to absorb the fat. Don't forget to mix in the coloured cooking bits on the side of the pan. Slowly stir in the red wine (or the reserved marinade) and chicken stock and bring to the boil.

Return the chicken, vegetables and bacon to the casserole dish , along with the bay leaves, thyme and seasoning.

Cover and cook in the oven for 35 minutes.

Just before serving, add the chopped parsley.

Here’s one of our butchers, the lovely Paul modelling a fabulous french trimmed rib of beef or ‘cote de boeuf’ that he carved for a customer this morning. This cut is left on the bone to maximise flavour and the meat is marbled to ensure that once roast it is succulent. All our beef is locally grown and grass fed. It’s killed here, and hung for 21 days. What a fantastic centre piece for any feast, the perfect alternative to turkey this Christmas

As the weather is set to get much cooler next week, we felt we needed to tell you about something rather decadent that we stock here at the @thedelipottalgarth. CHOCOLATE BOMBS   💣   Belgian milk chocolate balls filled with marshmallows and finished off with a little edible glitter. You just pop one in a mug, pour hot milk over it and watch the marshmallows Bob to the surface as you pour. There are three in a pack as shown here by our gorgeous Georgina. What fantastic Christmas gifts would these make.