Welsh Cawl {lamb and root vegetable soup} Ceri Jones Chef Traditional Welsh cawl recipe | Visit Pembrokeshire prr
Ingredients 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces 2 litres/3 pints 10½fl oz lamb stock 225g/8oz potatoes, peeled and roughly chopped 225g/8oz Directions. Season the meat all over with salt and pepper. Set aside. In a large stockpot, sauté the onion and shallots in the olive oil over medium-high heat until they start to brown, 5-10 minutes. Add the meat and Add stock and water, plus the diced soup greens (or carrot and parsley). Bring Welsh Cawl {lamb and root vegetable soup} Welsh butter / olive oil. 600g bone-in lamb neck*, weighed with bone in. Sea salt and freshly ground pepper. 2 large potatoes, peeled and cubed. 2 carrots, peeled and cubed. 2 parsnips, peeled and diced. 2 small turnips, cleaned (you can leave skin on) and Instructions
Chop the lamb into a dice. Cut the onion into a dice. Peel the carrot and swede and cut them both into a 1cm dice. If needed cut the potatoes into a dice Heat a medium pan (20cm) over a medium high heat and when hot add the butter. When the butter foams season the Welsh Lamb Cawl Recipe This recipe makes a big pot of cawl, about 15 bowls, ideal for a big family gathering. Any leftovers will freeze well. Day 1: The Stock The stock is made a day in advance, ready for the soup the following morning. Heat oven to 220c / Gas Mark 7 Bones from one shoulder of lamb (more if the butcher has more) 2 onions 2 carrots Cawl Ingredients 400 g Diced Lamb 260 g Diced Potatoes 200 g Sliced Leeks 200 g Diced Parsnips 200 g Sliced Carrots 250 g Diced Swede 700 ml Lamb Stock Salt & Pepper to season
Cooking Instructions Peel and Dice all of the vegetables Make up 700 ml of Lamb Stock Set your Slow Cooker to low Add all of the vegetables to the cooker Ingredients 600 g Welsh Lamb Steaks, diced (or Lamb neck fillets) 1 tbsp Flour, mixed with a pinch of salt & pepper Rapeseed Oil 4 Large Potatoes, scrubbed and diced 4 Large Carrots, peeled & diced 0.5 Swede, peeled & diced 2 Parsnips, peeled & diced 3 Leeks, trimmed, sliced & rinsed thoroughly (greens and whites) Ingredients 1 tablespoon lard, or bacon fat 2 large onions, thickly sliced 1 medium rutabaga, peeled and cut into 1-inch cubes 4 large carrots, peeled and thickly sliced 4 leeks, cleaned and sliced 1 pound (450 grams) beef brisket 1 pound (450 grams) smoked bacon, cut into 1-inch cubes 1 bay leaf 1 sprig Read More Here http://jadomasak.my.id/recipes/82-cawl-welsh-lamb-soup
fresh thyme Method 01 Place the meat in a large saucepan, cover with water and bring to the boil. Simmer for 2-3 hours over a low heat. Leave overnight to cool and the following day skim off any fat that has risen to the surface. 02 Cut the meat off the bone and return to the stock then add the potatoes, carrots, swede or parsnips and simmer until cooked. Ingredients 600 g Welsh Lamb Steaks, diced (or Lamb neck fillets) 1 tbsp Flour, mixed with a pinch of salt & pepper Rapeseed Oil 4 Large Potatoes, scrubbed and diced 4 Large Carrots, peeled & diced 0.5 Swede, peeled & diced 2 Parsnips, peeled & diced 3 Leeks, trimmed, sliced & rinsed thoroughly (greens and whites) Cawl Ingredients 400 g Diced Lamb 260 g Diced Potatoes 200 g Sliced Leeks 200 g Diced Parsnips 200 g
Sliced Carrots 250 g Diced Swede 700 ml Lamb Stock Salt & Pepper to season Cooking Instructions Peel and Dice all of the vegetables Make up 700 ml of Lamb Stock Set your Slow Cooker to low Add all of the vegetables to the cooker Welsh Cawl (Lamb & Vegetable Stew) Print recipe Ingredients 600g Welsh lamb steaks, diced (or lamb neck fillets) 1 tablespoon flour (mixed with salt and pepper) Rapeseed oil 4 large potatoes, or 8 to 10 smaller potatoes, scrubbed and diced (no need to peel them) 4 large carrots, peeled and diced 1/2 swede, peeled and diced