The Nasty Bits: How to Render Leaf Lard (with Welsh Griddle Cakes )

Name: The Nasty Bits: How to Render Leaf Lard (with Welsh Griddle Cakes )
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 entire leaf lard, about 2 1/2 pounds; 946 milliliters cake flour; 1 large egg; 177 milliliters golden raisins, currants, or dried cranberries; 177 milliliters granulated sugar plus more for sprinkling; 0 teaspoons ground cinnamon; 3 Tbsps fresh lemon juice; 1 large Finely grated zest of lemon; 1 teaspoons freshly grated nutmeg; 118 milliliters rendered lard, in its solid form; 0 teaspoons salt; 118 milliliters cold unsalted butter; 59 milliliters water; 3 Tbsps whole milk, plus more if needed

The Nasty Bits: How to Render Leaf Lard (with Welsh Griddle Cakes ) might be just the hor d'oeuvre you are searching for. This recipe serves 20. One serving contains 228 calories, 4g of protein, and 10g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of lemon zest, golden raisins, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a bowl, combine the flour, baking powder, and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Bowl

Add the lard and butter, or just the butter, and using a pastry blender, or two knives, cut the fat into the flour until the particles are the size of small peas. Using your fingertips, rub the flour and fat mixture until the lard and the butter are fairly small and the mixture resembles coarse cornmeal. Stir in the sugar, nutmeg, allspice, the dried fruit, and lemon rind.

Ingredients you will need

Dried Fruit

Lemon Peel

Allspice

Cornmeal

Butter

Nutmeg

All Purpose Flour

Sugar

Lard

Peas

Dry Seasoning Rub

Equipment you will use

Blender

In a small bowl with a fork, beat the egg, lemon juice, and 2 tablespoons of milk.

Ingredients you will need

Lemon Juice

Milk

Egg

Equipment you will use

Bowl

Sprinkle the egg mixture over the flour mixture and use the fork to start stirring it in, tossing the dough until it forms medium clumps. Then reach into the dough with both hands and, working quickly, keep tossing it until it feels moist, squeezing the dough together to form one mass. If the dough won't hold together, add a bit more milk, 1 teaspoon at a time.

Ingredients you will need

Dough

All Purpose Flour

Milk

Egg

Lightly flour your work surface, place the dough on it, and roll over the dough to flatten it; continue rolling until it is 1/3-inch thick. Use the cutter to stamp out rounds.

Ingredients you will need

Dough

All Purpose Flour

Roll

Transfer them to the sheet or tray. Reroll and restamp the scraps, using all the dough.

Ingredients you will need

Dough

Heat a cast-iron skillet over low heat. Carefully transfer the cakes to the skillet, spacing them about 2 inches apart. Cook over low heat for 5 to 6 minutes or until the bottoms are deep golden brown. Turn over carefully with a spatula turner and cook the second sides for 5 more minutes. The surfaces should feel crisp when tapped.

Equipment you will use

Frying Pan

Spatula

Transfer the cakes to a wire rack. Cook the remaining cakes in the same way.

Equipment you will use

Wire Rack

Serve the cakes warm or at room temperature. Store in an airtight container at room temperature for 2-3 days.

For the rendered lard: (makes about 10 cups)

Ingredients you will need

Lard

With a sharp knife, cut the lard into approximately 1 inch cubes.

Ingredients you will need

Lard

Equipment you will use

Knife

Place the cubes of lard into a heavy pot, preferably enameled cast iron and add the water. Cover the pot and let the lard render for an initial ten minutes; then remove the lid. Maintaining the very low heat, slowly bring the lard to a temperature at which the liquid is barely simmering. Continue to render the lard for 1 to 2 hours, until the bits of cracklings are golden brown and very small, and the liquid fat is pale and golden.

Ingredients you will need

Water

Lard

Equipment you will use

Pot

Strain the cracklings from the lard, pressing down on the mesh of the strainer to extract as much liquid as possible from the solids. Set aside the cracklings for another use. Cool the lard to room temperature and refrigerate until solid. The lard may be kept in airtight containers for several months.

Ingredients you will need

Extract