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Wednesday, November 20, 2013

Traditional Welsh Cawl

Welsh Recipes: Traditional Welsh Cawl
2lb best end of  Welsh lamb
1 small swede
1 medium parsnip...
1/2 carrots
1lb potatoes
2 leeks
1oz parsley
1/2 oz flour
salt and pepper
METHOD
1. Place the meat in a large saucepan and cover with water, add salt and pepper.
2. Slowly bring to the boil and skim carefully.
3. Add the chopped carrots, swede, parsnip and whites of leeks and simmer for 2 hours. If in season cabbage, celery etc. can all be used.
4. Add chopped potatoes and simmer for a further 1/2 hour.
5. Thicken with flour and water and add the chopped parsley and green of leeks.
6. Simmer for a further 15 mins.
7. Serve hot.
8. Cawl is particularly tasty when left overnight and again served hot.See more

Welsh Recipes: Traditional Welsh Cawl <br /><br />2lb best end of neck Welsh lamb<br />1 small swede<br />1 medium parsnip<br />1/2 carrots<br />1lb potatoes<br />2 leeks<br />1oz parsley<br />1/2 oz flour<br />salt and pepper<br /><br />METHOD<br /><br />1. Place the meat in a large saucepan and cover with water, add salt and pepper.<br /><br />2. Slowly bring to the boil and skim carefully.<br /><br />3. Add the chopped carrots, swede, parsnip and whites of leeks and simmer for 2 hours. If in season cabbage, celery etc. can all be used.<br /><br />4. Add chopped potatoes and simmer for a further 1/2 hour.<br /><br />5. Thicken with flour and water and add the chopped parsley and green of leeks.<br /><br />6. Simmer for a further 15 mins.<br /><br />7. Serve hot.<br /><br />8. Cawl is particularly tasty when left overnight and again served hot.

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