Cawl; a postcard recipe

London Paris Cardiff – Dominic Miller

Salut, salut

When we came here, I didn’t know a lot about the cuisine. I knew about scones, shortbreads, yorkshire puddings but that was pretty much everything. To know more about it, I talked to the kids, to the adults around me and of course there are the Welsh cakes but I’ve decided to make another one: a cawl. It is considered as a broth and I was thinking that with those cold temperatures and the rain, it’ll be a great recipe.

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Serve 4: 1kg neck Welsh lamb, 230g carrots, 450g potatoes, 2 leeks, 2 tbsp parsley, 2 or 4 tbsp flour, salt and pepper.

Prep: 30mn — Cook: 3 hours — Rest: overnight, or not

Place the meat in a large saucepan and cover with water, add salt and pepper. Slowly bring to the boil and skim. During the boiling time, peel and chop carrots and whites of leeks. Add the vegetables you just chopped and simmer for 2 hours. Peel and chop potatoes, simmer for further 30mn. Thicken with flour (put 2 or 4 tbsp flour, as you prefer), add parsley and green of leeks. Simmer for further 15mn. Serve hot or let it cool and keep it for the day after; the cawl is even better when left overnight and reheated.

Don’t shoot me because it’s my first time with a Welsh recipe :) I looked on the Internet for a good recipe but I didn’t know which one to choose and when I went to a souvenirs shop I found a postcard with a recipe so I’ve decided to try it. What do you think about it? We thought it tasted great!

Des bisous

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