Traditional Welsh Cawl


    1 onion
    1 kg lamb neck , bone in, cut into 5cm chunks (ask your butcher)
    1 kg swede
    2 carrots
    2 parsnips
    500g Maris Piper potatoes
    3 large leeks
    mature Caerphilly cheese , to serve


  • Pour two litres of water into an outsized pan with two teaspoons of ocean salt, then rouse the boil a high heat. Peel and add the total onion, together with the lamb.
  • Bring back to the boil, skimming away any scum from the surface. Simmer on a medium heat for ten to fifteen minutes, or till the lamb is saute through.
  • employing a slotted spoon, take away the lamb to a plate and leave till cool enough to handle.
  • whereas it’s cooling, peel the swede, chop into 1cm chunks, and boost the pan to urge a headstart. Peel the carrots and parsnips, slice at a small angle 1cm thick, and drop them into the pan. currently peel the potatoes and take 4cm chunks.
  • Strip all the lamb meat from the bone, and come the meat to the pan with the potatoes. Bring back to the boil, then simmer it all for fifteen to twenty minutes, or till nearly tender, whereas you wash the leeks and cut them into 1cm-thick slices.
  • currently you'll eat this right away if you would like to – merely stir the leeks into the pan, rouse the boil once more, then simmer for ten minutes with the lid on, or till tender. style and season to a T.
  • For even tastier results, let it chill long. during which case, merely stir within the raw leeks, cover, and pop into the refrigerator, wherever it'll keep for up to three days. once you’re able to serve, gently simmer the cawl till heat through, then season.
  • Either way, ladle into serving bowls and serve with many black pepper, a wedge of mature Caerphilly cheese and a slice of fine bread and butter for dunking.


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel