Cadog

Cadog's resident chef, Dai Davies, is one of the best known culinary experts in Wales. Born in Aberystwyth and a former food culture ambassador, Dai is passionate about the food of his country.

Dai has devised a series of delicious Cadog recipes for you to re-create at home or enjoy at his restaurant, Room 29, at the Royal Hotel, Llangollen.


		Ingredients
Cadog Cheese Frittata		1/2 litre of Cadog milk, 6 organic Welsh egg yolks, 1/4 kg of Vintage Cadog Cheddar, 50g white breadcrumbs, A splash of Tabasco, ground black pepper and cracked sea salt, 1/2kg vine tomato, 125ml balsamic vinegar, and 1 teaspoon of Welsh honey

Recipe Add the milk to the egg yolks, add the grated cheese. Add a splash of Tabasco and season the mix. Sprinkle with the breadcrumbs and bake in a medium oven Gas 6 180_C or 350_F. Pierce the tomatoes on the vine. Drench in the vinegar and grill until the skins burst. Add some organic salad leaves (optional) and drizzle with honey. Slice into a triangle. Dust with paprika. Garnish with the tomatoes and drizzle with the vinegar and honey and serve. Enjoy.

Cymraeg

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