#333 Welsh Silverside | 在威尔士吃了很多派（一）

On my recent trip to Wales, I tried quite a lot of pieish food. Today I’m sharing with you a lunch I had in a waterfall country there. The head image is my entry for Qurator’s Tasty Tuesday competition.

It was in The Old White Horse Inn. It’s a nice cozy place with a rustic feel, a great stop to fill up energy tank before hiking to the waterfalls nearby.

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前段时间在威尔士吃了很多含有酥皮派的主食，今天就先来分享一道烤牛肉配约克郡布丁。头盘点了份奶油蘑菇浓汤配蒜香油炸面包。主菜除了牛肉、羊肉、火鸡，也有其他蔬食和纯素的选择。

这家餐馆/pub叫老白马，我竟想到白马寺 位于一处瀑布山区的入口，所以对我们打算去徒步看瀑布的人来说，是个补充能量的好驿站。

这里的内部装修是古朴的乡间风格，随处可见木质元素，墙上饰有很多木板写就的励志警句、人生格言，看得我一时心潮澎湃，久久不能平静 ;)。连菜单也印成了木头底纹。暖暖的色调和壁炉里的火苗在这种经常狂风呼啸的荒郊野外很是抚慰人心。外墙刷成了白色，吊挂着的盆栽花朵颜色鲜艳、赏心悦目。

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For the starter, I ordered fricassee of button mushrooms with garlic croutons. Fricassee is a method of braising cut meat and serving it later with its sauce. The sauce is traditionally a white sauce, like the homemade creamy garlic butter and herb sauce here. Very heartwarming in the chilly wind!

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For the main, I had Welsh black silverside of roast beef, a cut from cattle’s hindquarter, just above the leg cut. As you can see from the menu picture above, there are also options for vegetarians and vegans. The tender and succulent beef went well with the rich gravy, but the lamb flavor was a bit too strong in the sauce for my personal taste. No, I’m not joking about the sheep in Wales… ;) Believe me, as a Chinese, I have heard of enough stereotypes, and I don’t eat dogs.

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According to a comment, the puff pastry on top is a shop bought frozen Yorkshire Pudding. ;) It reminds me of the common dish in Belgium: vol-au-vent in French (meaning “windblown” to describe its lightness) or Koninginnehapje in Dutch (meaning “queen’s bite”). It’s served with a round hollow puff pastry case for filling in chicken stew.

Have you tried similar dishes before? Did you enjoy them?

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More Foodie Posts:
更多吃货帖：

• Vegetable Tajine | 素菜塔吉锅

• Let’s make ceviche! | 来做柠汁腌鱼

• Stuffed Mussels | 街头小吃

• Sparkling Sampler | 气泡酒

• Cook with Donica - Eggs Baked in Avo | 牛油果烤蛋

• Make Prosciutto e Melone | 来做火腿蜜瓜

• Sliced Beef in Sour Soup | 偶遇酸汤肥牛

• Soy Ice Cream | 豆奶冰淇淋

• Kaowa - Marrakech | 摩洛哥鸡肉馅饼

• Laksa! | 叻沙!

• Dorado with Crab Risotto | 海鲤蟹肉饭

• Beef Tajine | 牛肉塔吉锅

• Cook with Donica - Make a Savory Crepe | 自制煎饼

• Ramen | 暖心拉面

• Phở Bò @Hanoi | 美味的越南牛河

• A Szechuan Restaurant in Belgium | 比利时正宗川菜馆推荐

• Cooking Video: Creamy Garlic Scampi | 美味蒜香虾做法视频

• Japanese Food Experience in a German Medieval Town | 德国童话古镇的日餐推荐

• Cook with Donica - Fish with Pickled Cabbage ‍ | 一起来做酸菜鱼

• Cook with Donica - Braised Pork with Tofu and Shiitake | 跟我做香菇豆腐红烧肉

• Cook with Donica - Satay Fried Rice | 来做简单美味的沙爹炒饭

• Foodie’s Photo Journal of Sydney Fish Market | 带你逛悉尼海鲜市场

• Vietnamese Street Food - Mini-Pancakes | 越南街头的迷你煎饼

• Dirty Duck Restaurant in Ubud, Bali | 脏鸭馆的美食故事

• Come Visit the Rotterdam Market Hall with Me | 号称全球颜值最高的菜市场长什么样？

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