While I was in Cardiff I enjoyed two very different and both excellent versions of the traditional Welsh dish, cawl, one in a café, posted the other day, and one made by my daughter and Lo Jardinièr as an introduction to Wales for a Catalan visitor on his first trip there. As promised, I will post a recipe for cawl – maybe for St David’s Day on 1 March – but for now I just wanted to record some of the many delicious flavours and dishes that delighted us during our stay. Mostly cooked by our daughter, there was her Scandinavian potato and anchovy dish:
a beautifully arranged ‘flower’ of endive leaves with blue cheese, red pepper and walnuts:
prawn and chorizo gumbo – a collaboration between our daughter and her partner – with hom-emade corn bread
followed by lemon Bakewell tart:
Out to Sunday lunch in Cardiff Bay, we ate in Bosphorus, a restaurant built out over the water that reminded me of similar occasions many years ago in Istanbul over the real Bosphorus, with very authentic Turkish food, including sucuk, slices of beef sausage,
spicy fried lamb’s liver, the flavour of which always conjures up my teenage years in Turkey for me
and an amazing dish of kofte, lamb meatballs, wrapped in unleavened bread:
And then there was the evening when our daughter with the help of her cousin, my nephew, prepared homemade salmon and ricotta ravioli:
There was a lovely lunch of vegetable soup (not shown) followed by cheese and an artichoke and olive salad:
And daughter and Lo Jardinièr collaborated again to make a special Valentine’s Day apple pie:
A quick glance up and down the main road near our daughter’s house showed that we hadn’t nearly exhausted the culinary possibilities of this wonderfully multicultural city: within a few metres of each other there were a Polish grocery, a Balti restaurant, a bakery that has been there for a hundred years and is probably the oldest of these business with the possible exception of the Italian café (a common sight in much of south Wales), and, finally in the row in my photo below, a Sicilian pizzeria.
On the other side of the city there’s a wonderful street where I’ve been to middle eastern, Turkish, Iranian and Japanese restaurants. With its history as an important port over the past 200 years, many different groups from all over the world have been attracted to Cardiff and have contributed to the mix of flavours, languages and cultures that makes it such an exciting place to visit, even if it weren’t for the delicious food and warm welcome we always get at the home of our daughter and her partner.