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Cawl & Welsh Potato Cake recipe

Cawl & Welsh Potato Cake recipe


With Sue here “W” on our Around The World for £4 gig was always going to be Wales. So Cawl & Welsh Potato Cake it was! The Lamb neck was actually more likely to have been Mutton neck from our friendly local Continental shop. But as they generally throw it out it cost us the grand sum of £0.70 to cover the cost of the bag….

Ingredients (Cawl):-

1 Onion
1 kg lamb neck , bone in, cut into 5cm chunks if you can. If not you can strip the meat once it’s cooked. (Buster enjoyed the bone!)
1 kg Swede
2 Carrots
2 Parsnips
500g Maris Piper potatoes
1 1/2 large Leeks
Mature Caerphilly cheese , to serve. (Or a similar crumbly white cheese)
2 Stock Cube dissolved in 500ml of water
Plenty of Salt & Pepper


Method:-


(1) Pour 2 litres of water into a large pan with 2 teaspoons of salt, then bring to the boil over a high heat. Peel and add the whole Onion, along with the Lamb.
(2) Bring back to the boil. Simmer on a medium heat for 10 to 15 minutes, or until the Lamb is cooked through.
(3) Using a slotted spoon, remove the Lamb to a plate and leave until cool enough to handle.
(4) While it’s cooling, peel the Swede, chop into 1cm chunks, and add to the pan to get a head start. Peel the Carrots and Parsnips, slice at a slight angle 1cm thick, and drop them into the pan. Now peel the Potatoes and cut into 4cm chunks. Add the Stock to the pan.
(5) Strip all the Lamb meat from the bone, and return the meat to the pan with the Potatoes. Bring back to the boil, then simmer it all for 15 to 20 minutes, or until almost tender, while you wash the Leeks and cut them into 1cm-thick slices.
(6) Stir the leeks into the pan, bring to the boil again, then simmer for 10 minutes with the lid on, or until tender. Taste and season as required.
(7) Ladle into serving bowls and serve with lots of black Pepper, a wedge of mature Caerphilly cheese and a slice of  bread and buitter (Home made Gluten free in our case)  for dunking.


Ingredients (Welsh Potato Cakes):-


1 Onion
½ a Leek
1 very large Potato
Oil and Margarine to fry
Salt & ground Black Pepper
Caerphilly cheese, grated


Method:-


(1) Slice the Onions, Leeks and Potatoes.
(2) Fry the Onions and Leeks together
(3) Fry the Potatoes separately
(4) Layer Potatoes, then Onions and Leeks. Sprinkle with grated Cheese Salt and Pepper.
(5) Repeat the layers ending with Cheese on the top.
(6) Place in the oven at 180c for about 40 minutes until browned and crispy on the top.

 

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The Chicken Mc.King Legend Burger!

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Category: Recipes

The Chicken McKing Legend Burger

I found some Chicken mince in the discount fridge a week of so ago which has been loitering in the freezer. We’ve been a bit busy DIYing recently and not posted many recipes, but this has to be worth typing up before I go move a friend. Sue and I have both done a stretch at the well known Burger joint that sell reformed Chicken “Breast” sandwiches with Mayo and Lettuce. We thought we’d improve on that basic foundation……

The Burger Buns are Gluten free. The recipe is here - http://www.eatwellonuc.org.uk/index.php/recipes/27-gluten-free-diy-bread-buns

By way of building the Burger we went with the following “Plan” (This really was kitchen / food fun to entertain us in Lock-Down #3!)

Bun
Mayo
Salad, sliced Gherkins, Sliced Tomatoes
Chicken Burger
Crispy Bacon
Melted Gouda
Sliced Tomato
Salad
Bun

So the Chicken burger – Be warmer minced Chicken is really slimy and not great to handle….

Burger Ingredients:-

500g of Chicken mince
Fresh Bread crumbs (Gluten free in our case), sufficient to form a firm feeling meat mix
Mixed Herbs
Garlic Salt
Onion Powder
Salt & Black Pepper
Cayenne Pepper
Oil to fry


Coating Ingredients:-

2 battered Eggs, for an egg wash
Plain Flour (Gluten free for us)

Fresh Bread crumbs (Gluten free in our case)
Mixed Herbs
Garlic Salt
Onion Saly
Salt & Black Pepper
Cayenne Pepper
Turmeric
Chilli Flakes

Additions:-

Crispy grilled Bacon
Sliced Cheese, whichever you fancy

Method:-

(1) Mix all the Burger ingredients, excluding the Oil and form into Burgers of the required size to fit your buns.
(2) Place in the freezer to firm up while your prepare the coating.
(3) Put the Egg wash and Flour in two separate bowls ready for dredging.
(4) Mix the remaining coating ingredients and put them within reach of your Flour and Egg wash.
(5) Heat a frying pan with quite a bit of Oil
(6) Remove the Burgers from the freezer.
(7) Dredge each burger in Flour, then Egg wash and then coat well on all sides with the Bread crumb mix.
(8) Fry each Burger flipping regularly until they have browned well on both sides.
(9) Drain on kitchen paper.
(10 Add the Bacon and Cheese and place under the grill to melt the Cheese
(11) Assemble your Burger.

We served ours with thick hand cut chips and Tomato sauce. We’ll be eating left over Burger for most of the day, but these were really good and well worth the effort! Realistically the quantities would easily have fed a family of four.

 

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