As you may not be too keen on doing your cooking yourself every day of your holiday, we have available a choice of excellent home-cooked meals. A menu for these will be sent with acknowledgement of your booking. Although Mrs. Gilly Sharp, of Woodsend, one of our neighbours, who is our "chef", does add to her menu every so often the following list gives a fair impression of what to expect.
- Welsh Cawl
A delicious and filling home made stew, made to traditional recipe with potatoes, parsnips, carrots, celery and leeks, with lamb, garnished with fresh parsley. - Fishguard Fisherman's Pie
A medley of cod, salmon and prawns in a rich, creamy fish stock flavoured with dill, and topped with mashed potato. - Coq au Vin
Made to traditional French recipe, with tender chicken breasts marinated for 24 hours in Burgundy wine, completed with brandy and cream. - Chicken Korma
An authentic Korma recipe is used in this spicy, Indian dish, flavoured with creamed coconut, yoghurt, ginger, turmeric, coriander and garlic. - Pembrokeshire Turkey
Tender turkey breast in a mustard and leek sauce, garnished with bacon, mushrooms and fresh herbs. - Celtic Lamb
Premium Welsh lamb in a rich casserole of red wine, leeks, mint and rosemary. - Beef Lasagne
Layers of mince and lasagne verdi topped with white sauce with pesto and Parmesan cheese. - Cottage Pie
Lean quality mince and onions cooked in an aromatic meaty stock, topped with creamy mashed potatoes sprinkled with wholemeal crumbs, paprika and Caerphilly Cheese. - St. David's Steak and Kidney Pie
Braised prime steak and kidney with onions, in a rich Felinfoel Ale stock, with brown mushrooms, topped with a puff pastry lid. - Carew Chicken and Mushroom Pie
Plump chunks of roast chicken, gammon and mushrooms in a Bechamel sauce topped with a flaky pastry crust. - Pork a la Preseli
Roast pork tenderloin in a casserole of onions, tomatoes, red peppers, white wine and fresh herbs. - Merlin's Beef
Braised steak in Madeira with a selection of mushrooms. - Walwyn's Vegetable Hot-Pot
A healthy choice of fresh vegetables in season, including aubergines, courgettes, onions, peppers, carrots, garlic and herbs, served with a wholemeal garlic-bread roll.
- Vegetable Lasagne
Layers of ragu, ratatouille and lasagne verdi in a Parmesan cheese sause, topped with shredded cheddar cheese. - Cauliflower Cheese
Large florest of crunchy cauliflower in a vegetarian cheese sauce, topped with breadcrumbs, sesame and sunflower seeds. - Chilly Bean casserole
Containing cannellini, flageolet and red kidney beans with a selection of vegetables and aromatic herbs in an medium hot chilli sause. A portion of rice accompanies this dish. - Accompaniments
Basmati Rice, Potato Bake, Creamy Vegetable Gratinee.
- Desserts
- Rhiannon's Walnut Tart A walnut, pecan and syrup tart with a sprinkling of cinnamon in a rich shortcrust pastry base.
- Gwyn's Spicy Apple Torte A spicy apple crumble with sultanas and cinnamon in a rich shortcrust pastry base.
- Cleddau Mud Pie A wicked chocolate and mallow cream mixture on a crunchy crushed biscuit crumb base.
- Californian Carrot Cake A delightful carrot sponge made with walnuts, pineapple chunks, orange juice and shredded coconut, topped with a Philadelphia cheese and vanilla icing.
