Lead Gen, Associate, and SEO Guru Adam Torkildson

Preparation Of Basic Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a small pan. Fry the eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.

Fried: Melt enough fat to easily cover the base of (a|the shallow pan. Tip egg in gently and gather the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a draining spoon.

Baked: lightly grease a fireproof dish and pour the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl after the whites have set.

Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Heat enough butter to cover the base of the pan. When the fat is hot, pour in the eggs; as it sets, raise the handle up and draw set mixture up, allowing the liquid egg to run down onto the hot pan. When all is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required thickness has been achieved. If it is not to be served immediately, pour a thin layer of water onto it to prevent a skin forming.

Baked Custard: start as above and then transfer the custard into a greased dish; sprinkle lightly with nutmeg and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test its solidity by inserting a knife – it should be clean on withdrawal.

Steamed Custard: as baked custard, but cook in a steamer or pan of boiling water. The cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 mins. A little jam can be placed in the bottom of the case first, if desired.

The majority of what we have come to know about Barry and the Vale of Glamorgan in which it is to be found, has been gathered from the observation of old properties in the area. However, many of these are in a very bad state and have been for a very long time. There are also legendary tales like the one about Joseph of Arimathea, who traded tin across the channel in Glastonbury and was one of the first missionaries to the country.

Tradition maintains that the father of Caractacus took his son to Rome and was converted to Christianity. They returned to the Vale of Glamorgan with the missionary Bran the Blessed. We do know that Christianity had become fairly popular by the early 4th. Century and that south Wales sent some bishops to the Council of Rome.

Saint Baruch’s Church on Barry Island is one of the oldest places of historic religious interest in the region, but unfortunately, it too has been allowed to become dilapidated. Barry Island was one of the most important places of monastic interest in south Wales and around. The ancient Viking strongholds of Steep and Flat Holms also housed monks and Saint Illtyd’s Seminary in nearby Llantwit Major, which taught 2,200 disciples, was closely linked to it too.

Porthkerry Point jutted out into the sea almost certainly further out than it is today and a castle was constructed there on the site of an ancient Roman fortress and naval dockyard. Many deer and wolf bones have been found between Barry and Sully, indicating the presence of these animals in great numbers. Arrowheads, flints, bone needles and coins have also been found.

Barry Island was first called ‘Baruch’s Island’, as far as we know, after Saint Baruch. St. Baruch had been found on one of the beeches, washed up dead in 700 AD. He is known to have drowned when returning from Flat Holm, which was commonly used as a retreat by religious people over Lent.

He and Gwelches had been disciples of St. Cadoc at the time. On their return to the island, they realized that they had left their enchiridion (religious manual) behind and St. Cadoc made them go back and get it. They never returned alive. St. Baruchs most famous disciple, St. Illtyd was educated there.

The island at Barry has had several names including “Island of the Saints” and “Insular of Peiros”. St. Peiro was St. Illtyd’s successor as leader of the seminary and St. Samson’s mentor. St. Doeninas was the leader of another abbey on the island at nearby Friars’ Point.

In the 18th. Century evidence of Neolithic man was discovered in the form of dishes, saws, knives, flints, a scraper, a prehistoric horn celt with obscure markings, a spokeshave and some arrowheads, amongst other things. Unfortunately, although these things reside safely in the Museum of Cardiff, no one thought it worth excavating at the time and now residences stand on the sites.

They also found an ancient Roman kitchen complete with utensils and food remains which appeared to have been abandoned in a hurry like the Marie Celeste. That wasn’t investigated either. In 1533, the King’s Antiquary, Leland, was told to tour all places where records were held. It took him nine years and his description of the island was as follows:

“It is about a mile in circumference and has good corn, grass and some wood, and there is no dwelling on the Island, but in the midst of it is a fair little Chapel of St. Baruch which is visited by many pilgrims. It took the name Barri from this holy man who was buried there and whose remains are yet on the Island”. (The Welsh name for Barry is Y Barri).

Vikings raided the coastline of south Wales in the Tenth Century often taking hostages from the monasteries, but they did not seek to settle the area. The island was known as the ‘Saints’ Retreat’ or the ‘Island of Saints’ for a long time. Later, in the Sixteenth Century, the island was used by smugglers and pirates and was known locally as the ‘Smugglers’ Fortress’. This occurred at the same time as Bristol, Britain’s second largest port, was growing rapidly.

The island soon became the centre for smuggling and piracy in the Bristol Channel. In 1784, Barry Island became known as ‘The Fortress of Knight’. Kight was the most frequent and feared pirate in the channel but people were too afraid to speak out against him. He was also a local celebrity. His ship was armed and named ‘John O’ Combe’. The navy eventually routed him and he moved down to Lundy Island, which he also turned into a fortress. However, he and his successor, Arthur, went back to Barry so often that Customs requested the government to send a cutter to Penarth and 60 soldiers to Barry on permanent duty.

The small seaside village of Rhoose, five miles from Barry, was so well-known for its wreckers that George II sent troops to break up them up. They landed at Aberthaw, just up the coast a bit further, “the Rhoose men’s favourite landing zone, from where they could easily transport the contraband along Port Road to Cardiff, the main market for such things”. While digging out for the docks at Barry in the late nineteenth century, several large caves were filled in. They had probably been used by the pirates who were moved on in about 1850.