Tuesday, 25 February 2014

D is for (St.) David's Day

1 March marks the day all of Wales celebrates its patron saint.

And while I don't think anyone else will be sporting daffodils or leeks, it's worth digging out some of the traditional Welsh recipes as something a bit different.

My favourite is cawl (pronounced cow'l) which is basically a half house between a stew and a soup.  There are as many versions of cawl as there are sheep in Wales.  If you're by the coast then fish and seafood make their way in, but because this weekend is still chilly, I'm making the lamb mountain version.

  • 1 kg lamb on the bone, cut into bit sized pieces
  • Knob of butter
  • 2 l of lamb stock
  • 250 gms of onions, skinned and diced
  • 250 gms of leeks, trimmed and sliced
  • 250 gms of potato, peeled and cubed
  • 250 gms of carrots, peeled and cubed
  • 250 gms of swede, trimmed and cubed
  • S&P

  1. Braise the lamb in the butter in the bottom of a pan with the bone and some seasoning to brown the meat
  2. Pour in the stock and bring to the boil.  
  3. Let simmer for half an hour and then add in the veggies and simmer for a further hour
  4. Serve immediately OR
  5. Better still leave to cool and allow to sit over night and then reheat before the meal by bringing to the boil and simmering for 10 mins.
  6. Serve 4 with crusty bread and some Caerphilly cheese.

I like to serve it with some mint sauce. Less than traditional but I like the taste.

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