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Traditional Welsh Cawl
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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- Details
- Written by Tony Carson
- Category: Recipes
Not actually a discount fridge gig for a change. But Belly Pork is cheap as chips and this recipe was packed with flavour.
Ingredients:-
4 Slices of Belly Pork
4 Tsp of Tomato Ketchup
1 Tbsp Fish Sauce
1 Tbsp Brown Sugar
1 Tbsp Cider Vinegar
1 Tsp English Mustard powder
1 Cloce of Garlic, minced
Salt and Pepper
Method:-
(1) Mix all the ingredients and coat the Belly Pork strips.
(2) Cover with foil in an oven proof trap and place in the fridge for an hour.
(3) Pop in the preheated oven at 160c for an hour or so.
(4) Remove the foil and place under the grill for a couple of minutes on each side.
We served ours with crispy Kale, Mustard mash and Corn on the cob.
- Details
- Written by Tony Carson
- Category: Recipes
We were probably very close to breaking budget with this one, but Camembert, Chorizo etc. and Pork Fillet just had too much potential to leave behind…..
Breaded Camembert
Ingredients:-
Cornish Camembert, cut into six triangles
Flour (Gluten free here), seasoned with added Five Spice
Breadcrumbs (Gluten free here)
2 Eggs, beaten for the Egg wash
Method:-
(1) Dredge each triangle of Cheese in Flour.
(2) Dunk in the Egg wash.
(3) Dredge in the Breadcrumbs.
(4) Deep fry in small groups until golden brown. Make sure to take them out of the Oil before the melted Cheese escapes!
Pork Fillet with Hot & Spicy Cured Meats & Cheese.
Ingredients:-
2/3 of a pack of Hot & Spicy Cured Meats & Cheese. This was Chorizo, Peperami and Chilli Cheese
Small end of Pork Fillet, halved lengthways and beaten out
1 Red Onion, sliced
2 mushrooms, sliced
Soy Sauce
Salt & Pepper
Method:-
(1) Marinade the Pork escalopes in Soy Sauce, Salt & Pepper.
(2) Shallow fry for a couple of minutes on both sides.
(3) Lay the Cured Heat and Cheese over the escalopes and place under the grill for a couple of minutes.
(4) Gently fry the Onion and Mushrooms.
(5) Lay the escalopes over the Onion and Mushrooms.
(6) Dress with the greens of a couple of Spring Onions.
We enjoyed ours with a home made sweet Chilli dipping sauce and hand cut Chips.
- Details
- Written by Tony Carson
- Category: Recipes
We roasted a whole Chicken on Saturday. We never manage to eat a whole Chicken in one sitting between the two of us, so we had the best part of half of the meat in the fridge. It really was too warm last night for another cooked meal so we opted for a quick Chicken and Bacon salad which only needed the Bacon grilling and a Potato boiling.
Ingredients:-
Cooked Chicken, stripped and cubed
4 Rashers of Bacon, grilled and cut into strips
2 Spring Onion, sliced
2 Gherkins, finely chopped
Black Pepper
Mayonnaise
1 Large Potato. Boiled, cooled and cubed
A squeeze of Lime juice
Method:-
(1) Reserve the green tops from the Spring Onions and a little of the chopped Bacon.
(2) Mix everything else in a large bowl.
(3) Serve over a fresh green salad.
(4) Dress with the remaining Spring Onion and Bacon.
We still had a little left over, but that was doomed to become my breakfast!
- Details
- Written by Tony Carson
- Category: Recipes
How to brighten up a plain roast Chicken? Stab it to death. Oh sorry that’s not supposed to sound quite so brutal. It’s to make places to insert Garlic and Rosemary!
Ingredients:-
A medium Chicken
2 Cloves of Garlic, sliced
2 Sprigs of fresh Rosemary
5 Spice
Salt 7 Pepper
A Lemon cut in half
Oil
Method:-
(1) With a sharp knife stab holes in the breast and thighs.
(2) Insert Slices of Garlic and the softer end sprigs of Rosemary into the holes.
(3) Place the Lemon in the cavity.
(4) Dust with 5 Spice, Salt and Pepper and rub with Oil.
(5) Roast covered at 180c until the juices run clear.
We had a bit of a traditional roast dinner yesterday. The remain Chicken, because it was quite some size, is going in a Chicken and Bacon Salad tonight.
- Details
- Written by Tony Carson
- Category: Recipes
The Pork mince was in the reductions at 93p. So we based this recipe around it – As we often do.
Ingredients for the Pork Bowl:-
500g Mince Pork
1 Onion, finely diced
2 cloves of Garlic, minced
2 Red Chillies, Chopped
2 tsp Dried Ginger
5 tsp Brown Sugar
Half a Lime squeezed
2 tsp Fish Sauce
Oil to fry
Method:-
(1) Fry the Onions over a low heat until softened.
(2) Add the Garlic and Ginger.
(3) Add the Pork and turn up the heat.
(4) Add the other ingredients and stir until the Pork has browned a little.
Although there ear lots of ingredients here we are still in budget as there’s enough left over to make a stir-fry for this evening. (£2 per person)
Ingredients for the Coleslaw:-
¼ Whit Cabbage – ¼ Red Cabbage
1 Carrot, finely slices
1 Clove of Garlic, minced
1 Red Chilli, finely slices
White Wine Vinegar
Half a Lime squeezed
Fish Sauce
Soy Sauce
Fresh Coriander leaves
Fresh Mint leaves
A pinch of Sugar
A Handful of Beans Sprouts
Shallots, finely slices
Oil
Method:-
(1) Deep fry the Shallots until crispy. Drain and set aside.
(2) Add everything to a large bowl and stir well.
(3) Sprinkle the Shallots over.
(4) Serve.
We had this concoction over Rice Noodles and to be honest the combination of flavours puts our native cuisine to shame.
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