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Your support makes all the difference.On the menu: roasted Welsh lamb, braised pork cheeks and Welsh beef and cod. At stake: Welsh pride.
After losing to their Scottish rivals last year, the Welsh team is looking for redemption in a battle that will pit them against some of the top chefs from Switzerland and Finland, heavy hitters in the culinary world.
Each team will serve a three-course meal for 80 people using distinctly local, native ingredients like Welsh pork, beef and lamb.
It will be Finland's debut appearance as a national culinary team - a young crop of chefs whose average age is 25. The Swiss team, meanwhile, says they clocked in 600 hours of training to prepare for the event.
Since hosting its first culinary competition in 2006, the Welsh International Culinary Championships' Battle for the Dragon has been won by Germany, Wales, Sweden and New Zealand.
The Welsh team captured gold and silver medals at the Culinary World Cup in Luxembourg last November, an event held every four years that attracts 1,000 competitors and 25 countries worldwide.
The event will be held at Coleg Llandrillo Cymru, Rhos-on- Sea, Llandudno, Wales and is open to the public. Entrance is free.
The event will also be streamed live at http://www.llandrillo.ac.uk/welshfood/#
Finland, Tuesday, February 22: Lightly smoked salmon, salmon mousseline, marinated fennel, tomato terrine, cucumber and shrimp salad, roasted tomato sauce.
Roast Welsh Lamb, star anise glazed pressed lamb shoulder with root vegetables, Nordic potato and cep mushroom, cider-celeriac puree and dark dill sauce
Financiere with apple jam, caramelised apple, goat yoghurt ice cream, hazelnut crocant, lingonberry fluid gelee, chocolate biscuit and apple mousse
Wales, Wedneday, February 23: Roulade of lemon sole and scallop, salmon fillet with crabmeat, vegetable and golden raisin salsa, samphire cress, parsley and crème fraiche dressing.
Roast fillet and braised cheek of Welsh Pork, butter braised potato, cabbage casserole, vegetables a la Grecque, butternut squash and orange puree and a truffle port jus.
33% Belgian milk chocolate mocha mousse, raspberry, chocolate, pistachio and coffee layer cake, warm raspberry and Sauternes jelly.
Switzerland, Thursday, February 24: Gently cooked cod with Mediterranean heart prawns delicatessen with pineapple delicate spring salad and lemon essence.
Duet of Welsh Beef with goose liver Swiss potato and vegetables harmony.
Cherries Semifreddo and pear mousse, yeast-risen pastry with chocolate pear salad.
http://www.welshculinaryassociation.com/Salon.aspx
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