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Welsh Cawl

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 29 June 2012 at 11:41
 
welsh cawl ...
 
this 1 pot spoon cuisine dish, signifies stock or broth in english ... cawl is traditionally eaten with a wooden spoon and is accompanied by whole grain maslin rolls and a mild welsh cheese called caerphilly, after the village it has been produced in, for time memorial.
 
here is the simple recipe ...
 
Wink  8 OUNCES OF BACON WITH RIND REMOVED AND CUT CROSS WISE INTO ONE HALF THICK SLICES AND THEN CUT INTO 1/2 INCH CUBES.
 
2 LEEKS SLICED FINELY
 
3 MEDIUM CARROTS OR PARSNIPS DICED
 
2 POTATOES PEELED AND CHOPPED
 
1 LARGE ONION
 
1 TURNIP
 
1 BAY LEAF
 
1/2 HEAD OF CABBAGE CURLY
 
28 OUNCES BEEF STOCK HOME MADE
 
28 OUNCES CHICKEN STOCK HOME MADE
 
1) cook bacon in heave large pot over medium heat until the fat is rendered - 8 minutes
2) using slotted spoon remove the bacon and reserve
3) cut the green part of the leeks and reserve on platter
4) halve the leeks lengthwise and then slice crosswise
5) add sliced leeks and all the veggies chopped and peeled to the pot and cook until they are almost tender for 15 minutes
6)  stir frequently and add both the types of stock and the cabbage of choice or kale or swiss chard or cavolo
7) reduce heat and simmer on low heat 20 minutes
8) return the bacon to the pot and simmer 12 mins. more
9) season with salt and freshly ground blk. pepper
10) thinly slice the pale green part of the reserved leeks and  the ladle the soup in ceramic bowls with fresh parsley garnish and the pale green part of the leeks ...
 
Serve with dark rustic country crisp bread, Irish Ale, and Cheese of Choice ...
 
*** This recipe was given to me by a former co-worker from Wales ...
 
*** I had made it last winter ...
 
Have a Happy 4th July,
Ciao,
Margi Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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