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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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Svenska Kottbullar - Swedish Meatballs

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Category: Recipes

Svenska Kottbullar - Swedish Meatballs recipe, eat well on universal credit

She saw a post on Facebook about a bag of Swedish Meatballs at a well known frozen foods store. Clearly I immediately went out a bought them, not……

Ingredients:-

50g of Breadcrumbs (Gluten free for us)
120ml of Milk (Lactose free for us)
2 Tbsp of Ground Cashew Nuts
500g of mixed Pork & Beef mince
1 Onion, finely diced
2 Tbsp of Dairy free Margarine
1 Egg, beaten
1 Tbsp of Brown Sugar
¼ Tsp of Ground Nutmeg
¼ Tsp of Ground Allspice
1/8 of a Tsp of Ground Ginger
3 Tbsp of Cornflour
60ml of Chicken Stock
200ml of Beef Stock
A handful of fresh chopped Parsley, to garnish
Salt & Pepper to season

Method:-

(1) Mix the Breadcrumb with the combined Milk and Ground Cashew Nuts.
(2) Allow the Breadcrumbs to absorb the liquid for 10 minutes.
(3) In a frying pan add a little Margarine and gently fry the Onion until softened.
(4) Remove and set aside.
(5) Mix the Mince with the Egg, Sugar, Nutmeg, Allspice, Ginger and season with Salt & Pepper.
(6) Add the cooled Onions and mix in the Breadcrumbs.
(7) Form into small Meatballs.
(8) Fry with a little Margarine gently until browned on all sides.
(9) Place the meatballs in an ovenproof tray and pour over the Chicken Stock.
(10) Cover with foil and place in a pre-heated oven at 160c for 20 minutes.
(11) Remove and set aside, covered to keep warm.
(12) Add the juices from the oven tray to a pan over a low heat and whisk in the Cornflour until smooth.
(13) Whisk in enough Beef stock to form a sauce, continuing to whisk until thickened.
(14) Season the sauce with Salt & Pepper to taste.
(15) Pour the Sauce over the Meatballs to serve and garnish with Parsley.

We served outs over a bed of Gluten free Spaghetti.
 
These we not as firm as the version we’re both familiar with. But they were superb. As Long COVID has left Sue with the additional ‘Fun’ of Lactose Intolerance we’re having to modify recipes to avoid Milk and it’s derivatives as well as Gluten.

 

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