Hello, today I'm back in the kitchen and I'm going to make some cawl, which is a
traditional Welsh meal. To make my cawl, I have peeled and chopped a whole load
of root vegetables, so there's carrots and swede, some leeks, potatoes and these
are the stems and some of the leaves from purple sprouting broccoli.
And in this pot here, I have got some lamb that has previously been roasted.
I've got most of the meat off the bone and we've used it in other meals and so
this was everything that was left and I've boiled that up and I've got
a really nice stock from that.
This really isn't a terribly difficult recipe!
It's 'a throw everything in the pot and cook it'. So over here I've got my potato
peelings and one extra potato, in case I want to add that one in.
They're only there because they're waiting to go over to a different compost
bag, because I don't put these in the compost that go to the garden, because
otherwise I end up potatoes growing all over the garden! But into pot carrots,
the leeks and potatoes and the swede. You could add turnip or parsnip anything
else that you've got to hand. Sweet potato would be quite nice in it, you can
add garlic, if you like garlic, you can kind of add any mixture of vegetables
you like. Looks quite nice, doesn't it? But what I'm not doing yet
is putting in the heads of purple sprouting broccoli because they'll go
mushy. So I'll put them in a bit later. Over it in the cooker, I've got a
sieve, well I've got a colander, and I literally just going to pour the lamb
juices into the pot.
What I've got in here now are the bones and the fatty bits but there are also still
some bits of lamb on this, so I'm just going to spend a few
minutes picking through it, so that I can add those little bits of lamb to the cawl.
So the cawl can now go on to the heat. Pop the heat on. I'm going to bring that up
to a boil, I'm going to let it boil for about five minutes then I'm going to
turn it down. I'm just going to let it simmer for about another half an hour so
that all those vegetables soften and all the flavors come out. I've just picked
through these bones, which to be honest we thought were pretty much done with,
we thought we'd got meat all off them and I have just picked off another five
ounces of lamb. So, and I've just spotted another bit but I think that's got
Monty's name on it. Yeah he looks like he's approving of that!
Those last few bits of lamb with bones and everything, I am going to pour some more
hot water on those and reboil them and just make a little bit more stock out of
them. Well, because there's no point in wasting them! So back to the pot of cawl,
it's got the root vegetables, the leeks the stems from the broccoli and
everything else in that lamb stock. And I'm also going to add the
lamb that I pulled off the bone. So this is a really using up meal, it's just allows
you to use up what you've got.
And then, into this you add whatever herbs on flavorings that you like, so I'm
just going to test it and see how salty it is. It's got a very nice lamb flavor
to it, it's not very salty
in goes a bit of sea salt. This is quite a big meal so that's quite a lot of
salt going in, just because we like it to have quite a lot of oomph and I'm
also going to add a dry bay leaf and some dried marjoram, and the other thing
that Mr. Jay and I quite like in a lamb cawl are some fennel seeds. Maybe not
quite that many, half that amount, and just because I like it the way
the fennel lifts the flavour. There we go,
I'm going to bring that to the boil, pop the lid on it and leave it to simmer.
Hello Darling. Hey, how're you doing?
And there it is completed and ready for us to eat.
And the only thing left to do is to pop a nice big piece of cheese on it.