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Traditional Welsh Cawl

Traditional Welsh Cawl recipe, eat well on universal credit

This recipe will feed 4 easily, we’ve frozen several portions.

For the Stock:-

Ingredients:-

Lamb Bones
1 Onion, roughly chopped
1 Carrot, roughly chopped
1 Stick of Celery, roughly chopped
2 Bay Leaves
A handful of Parsley and stalks, chopped
2 Springs of Rosemary
2 Springs of Thyme
1 Tsp of Salt
1 Handful of fresh Sage
1 Tsp of Peppercorns
1 Handful of Mint, chopped
Oil to roast

Method:-

(1) Roast the Vegetables and Bones for 30 minutes. With a little bit of Oil.
(2) Transfer to a large pan and cover with water.
(3) Add the Herbs and season.
(4) Bring to the boil then reduce the heat to simmer for 4 hours.
(5) Leave to cool, strain and place in the fridge overnight.
(6) Before starting the Cawl, remove from the fridge and skim the fat from the top.

For the Cawl:-

For the Cowl Ingredients:-

500g of Diced Shoulder of Lamb
1 Large Onion, diced
1 Small Swede, diced
2 Large Carrots, diced
3 Potatoes, Peeled and cubed
2 Leeks, thickly sliced
2 Tsp of Mint Sauce
1 Handful of fresh Parsley, chopped
Salt & Pepper to season
Oil to fry
Lamb Stock (Above) to cover

Method:-

(1) Fry the Onions in a little Oil until softened.
(2) Add the Stock and bring to the boil.
(3) In a separate pan brown the Lamb on all sides in a little Oil.
(4) Transfer the Lamb to the pan with the Stock.
(5) Simmer for 30 minutes.
(6) Add the Swede then after 10 minutes add the Carrots.
(7) After a further 5 minutes add the Potatoes.
(8) Continue to cook over a low heat.
(9) When everything is almost cooked add the Leek, Mint Sauce, Parsley and season with Salt & Pepper.
(10) Continue to simmer until the Leeks are softened.
(11) Serve in a big bowl with a chunk of Bread with Cheese melted over it.

The hint of Mint with the Lamb really worked. We’re having a bit of a break from Leeks for a day or so however. Windy City here!


 

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Crying Tiger Beef with Nahm Jim Jaew recipre, eat well on universal credit


Sometimes amongst our evening collections we get on date or out of date meat. Generally if it’s cooked well even the out of date things are good for the Foxes.

On this occasion we took a bit of a chance on this Topside Roasting Joint. It was out of date so we couldn’t pass it on. So I trimmed all the outside away to create two thick steaks. The trim will be very much appreciated by the Foxes tonight.

This was actually one of the best meals we’ve had for a long time. The flavour combinations were incredibly good!

Marinade Ingredients:-

2 Steaks

1 Tbsp of Oyster Sauce
1 Tbsp of Fish Sauce
1 Tbsp of Soy Sauce (Gluten free for us)
2 Cloves of Garlic, minced
1 Tsp of White Pepper
1 Tbsp of Brown Sugar

Nahm Jim Jaew Ingredients:-

2 Tsp of Glutinous Rice (Raw)
1 Tbsp of Tamarind Paste
3 Tbsp of Fish Sauce
1 Tbsp of Lime Juice
1 Tbsp of Honey
1 Tbsp of Chilli Flakes
2 Tsp of finely chopped Coriander
1 Shallot, diced

Method:-

(1) For the marinade mix all the ingredients and massage into the Steaks. Place in the fridge fully immersed for at least 2 hours.
(2) For the Nahm Jim Jaew dry fry the Rice until it starts popping.
(3) Remove from the heat and allow to cool.
(4) In a grinder, grind to a fine powder.
(5) Combine with the other ingredients and add to the plates as a dipping sauce.
(6) Fry your steak to your liking. We like ours quite rare.
(7) Allow to rest and then slice thinly.
(8) Boil and present your  Glutinous Rice using a ramekin to form into a tower.

We served ours with baby Sweetcorn, Mangetout and a slice of Lime. 

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