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Savory Cockle Cakes
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | quart | Cockles |
Cockles
Cockles - pronounced 'KOK-uhls' are small, edible bivalve mollusks, closely related to clams and mussels. They are known by their heart-shaped, ribbed shells and are harvested from sandy, coastal waters.
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They have a sweet, |
|
| 1 | ounce | Butter |
Butter
Butter is a creamy, fatty spread made from churned milk or cream. It's used in cooking and baking to add flavor, moisture, and richness to dishes. Butter is the parent of many delicious
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|
|
| 1 | ounce | Oatmeal | ||
| 1 | large | Egg yolk | ||
| 1 | part | Cooking Oil |
Cooking Oil
Cooking oil - pronounced 'KUHK-ing OY-ul' is a broad term that refers to different types of plant, animal, or synthetic fats used in frying, baking, and other types of cooking.
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It's also used in |
|
| 2 | pints | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
|
| 3 | ounces | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
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In taste, flour |
|
| 1 | pinch | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 15 Minutes | 45 minutes |
Directions:
1. Begin by leaving the cockles to stand in slightly salted water sprinkled with oatmeal overnight. This process enhances their flavor and texture.
2. The next day, drain the cockles and scrub them thoroughly to remove any grit or dirt.
3. Place the cleaned cockles in a saucepan of salted water and bring to a boil. Cook for 3 minutes, or until the shells open.
4. Once cooked, remove the cockles from their shells and set aside.
5. In a mixing bowl, rub the butter into the flour and add a pinch of salt for seasoning.
6. Separate the egg yolk and beat it lightly. Add the egg yolk and water to the flour mixture, and beat until a smooth batter forms.
7. Heat the cooking oil in a deep pan until hot.
8. Using a spoon, dip each cockle into the batter, ensuring it is fully coated, and then carefully drop it into the hot fat.
9. Fry the cockle cakes in the hot fat until they are golden brown and crisp all over, approximately 2 to 3 minutes.
10. Once cooked, remove the cockle cakes from the fat and drain them on paper towels to remove any excess oil.
11. Serve the Cockle Cakes immediately, accompanied by slices of brown bread and lemon wedges for a traditional Welsh treat.
Submitted by Anwen D. | April 22nd, 2024 See all of Anwen D.'s Recipes.
Filed Under:
Tested and True
For the best volume and texture in whipped cream, make sure the whipping cream is well chilled before you start. You can also chill the bowl and beaters for even better results. This simple hack raises the cream's ability to whip up nicely and hold its shape, making your desserts look and taste divine.
Tell me more...
| @Gareth M. | August 25th, 2024 |
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These Cockle Cakes took me straight back to my childhood in Wales. The flavor was right on. I gave it a 4 |
| @Cora H. | May 14th, 2024 |
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I was a leery to try making Cockle Cakes, but this recipe made it so easy. My family couldn't get enough. I guess I should double the recipe next time :) I gave it a 5 |