Investors in Cats
Welsh Icons - Food and Drink
Cawl

Welsh Icons
About Wales

and all things Welsh

 Click here to Vote Now

 Back

 Previous

Next

Cawl
Nothing better than a bowl of cawl on a cold wet winters day. There seem to be as many recipes as there are cooks in Wales but one thing they all seem to agree on is that leeks are essential.

The word cawl in Welsh is first recorded in the 14th century, and is thought to come from the Latin caulis, meaning the stalk of a plant, a cabbage stalk or a cabbage.

Cawl may once have played an important part in Welsh history. A story is related concerning the Welsh king Gruffydd ap Llywelyn. Gruffydd's father Llywelyn ap Seisyll had been king of a considerable part of Wales in the early 11th century, but on his death the throne was taken over by another dynasty. His son Gruffydd was said to be an idle youth, and one New Year's Day was driven out of the house by his exasperated sister. Leaning against the wall of another house he heard the comments of a cook who was cooking a dish which appears to be cawl. The cook complained that one piece of meat kept rising to the surface however often it was pushed down. Gruffydd took that to refer to himself and from that day on changed his outlook on life, to such effect that by 1055 he was king of all Wales.

In modern Welsh, to make a cawl of something is to mess it up.

RECIPE
This is a wonderfully wholesome dish. The contents used to be dictated by geographical location, i.e. if you were on the coast you might be making a seafood cawl, inland maybe a bacon cawl, and in the hills and mountains mainly lamb and mutton. These days a good balance of meat/fish and vegetables are used, with the meat usually being cooked on the bone to maximise the flavour.

Serves 6

Ingredients

  • 6 x small Welsh lamb shanks
  • 1.2L/2pts water
  • 225g/8oz potatoes, peeled and diced
  • 225g/8oz swede, peeled and diced
  • 225g/8oz onion, peeled and chopped
  • 225g/8oz carrots, peeled and diced
  • 225g/8oz leek, cleaned and sliced thinly
  • A bunch of herbs-Bay, thyme, rosemary and parsley
  • a small Savoy cabbage
  • 2tbs vegetable oil
  • Salt and pepper

Method
Heat the vegetable oil in a large pan, season the lamb shanks add to the pan together with the onion and brown all over (you may have to do this in batches if your pan is not large enough. Pour over the water and add the bunch of herbs. Bring to the boil then reduce the heat to a simmer. Cover and cook for 40 minutes. Add all the vegetables except for the cabbage, bring up to the boil again, reduce to a simmer and cook for a further 40 minutes. Shred the cabbage and add to the cawl, cook for about 5 minutes, then serve.

Cawl can be made throughout the year, just adjust the vegetables according to the season. Chopped runner bean, broad beans and peas are wonderful during early Summer, add a little chopped mint at the end of cooking.
Duing cooking the stock will reduce somewhat, so top up with more water, or some wine. You may also wish to add pulses such as lentils, or beans, pearl barley is also good during the winter months.
Substitute lamb with a piece of gammon, just make sure you soak it before cooking. The broth will make an excellent soup, add peas and fresh mint. Serve the gammon with creamed potatoes, broad beans and parsley sauce.

Recipe listed by the kind permission of the WDA
 

Post this page to: del.icio.us Yahoo! MyWeb Digg reddit Furl Blinklist Spurl

Comments

yes!
thank you very much for listing the exact thing i needed for collage
you ar amazing..
the method is surprisingly good my aunte just made cawl and it tates fantastic!!!!!!
#0 - anna - 03/05/2008 - 17:43
Name
E-mail (Will not appear online)
Title
Comment
;-) :-) :-D :-( :-o >-( B-) :oops: :-[] :-P
[Home] [Food & Drink] [Symbols] [Sport] [Products] [Places] [Buildings] [Artists] [Entertainers] [Events] [Famous Welsh] [Journalists] [Musicians] [Politicians] [Songs] [Writers] [Welsh Info] [About Us] [Vox Pop] [Contact Us] [Forums] [Our Sponsors] [Welsh Produce]

All copyrights acknowledged with thanks to Wikipedia. Another site by 3Cat Design 2006-2008
Whilst we try to give accurate information, we accept no liabilty for loss or incorrect information listed on this site.
If you do spot a mistake, please let us know.
Email: [email protected]

 

Key

Bold Red
Internal Link

Red
External Link

 Admission Charges
 Address
 Arts/Galleries
 Buses
 B&B's/Guesthouses Campsites/Carvans
 Castles
 Credit Cards
 Disabled Facilities
 Email
 Farmers Markets
 Fax
 Film
 Food
 Football
 Gardens
 Golf
 Historic Houses
 Hotels
 Libraries
 Museums
 Opening Hours
 Pubs/Bars
 Rugby
 Shops/Gifts
 Taxis:
 Telephone No.
 Theatres
 Tourist Information
 Trains
 Vets
 Web Address
 Welsh Produce
 Youth Hostels
llustration(s) or photograph(s) viewable Illustration(s) or
       photograph(s)

 

This Month

March 2nd

JPR Williams (Rugby player) born 1949 in Cardiff

March 5th

Freddie Welsh (boxer) born 1886 in Pontypridd

March 19th

Julien Macdonald (fasion designer) bron 1972 in Merthyr Tydfil

March 29th

RS Thomas (poet) born 1913 in Cardiff