My cawl recipe

Discussion in 'The Good Life' started by Flatfish, Dec 2, 2010.

  1. Flatfish

    Flatfish Member

    Corned beef or gammon joint (3 gammon steaks (15cm accross) worked well and were quite cheap)
    1 Swede (Rutabuga in American)
    1 onion
    1 leek
    veg or beef stock cube
    Black pepper
    Mixed herbs

    Take the biggest saucepan you have and fill it half full of water and put it on the hob to boil.

    If using gammon or ham, chop meat into small pieces (eg 1cm cube) and remove all the fat. At to pot. Remove some of the froth that comes to the surface.

    Chop swede into 1cm cubes. Add to pot
    Chop carrots also quite small and add to pot.
    Chop potatoes a little larger and add to pot.
    Finely chop the onion and leek and add to pot.

    Try not to get one veg dominating. You don’t want swede soup.
    Also you need to get the balance right between the water and the veg. You want to be able to dunk bread into the bowl but you don’t want it too thin either. Say 55% water 45% veg and meat.

    If using corned beef (my favourite) finely chop and add at this stage.

    Add a little ground black pepper.
    Add crushed stock cube. May need two stock cubes if using corned beef to increase saltyness
    Add two teaspoons of mixed herbs and maybe three teaspoons parsley (not an exact science)

    Maybe add a little water to get the consistency right. (Fill nearly to the brim)
    Boil everything for at least an hour (you can’t overdo the boiling)

    Serve in a bowl. Enjoy with fresh bread and butter and maybe some cheese.

    To make it a little hotter, add a little ground white pepper to your bowl.

    The following day, leftover cawl can be brought to the boil again and eaten again. 2nd day cawl is well know in Wales for being even nicer than day 1 cawl.
    Day 3 cawl is also perfectly fine.
    I tend to throw away any leftovers on day four to be on the safe side. Also by day four you won’t want cawl.

    Some other tips.
    Celery, parsnips and also any veg chopped into large chunks makes for bad cawl (eg my mother in laws cawl)

    Cawl is a main meal. Two bowls of cawl with about four slices of bread is definitely not a starter.

    Further guidance available upon request.
  2. stingraysrock

    stingraysrock PIF'd away his custom title

    Will have to try this. Thanks!
  3. Reformation Student

    Reformation Student New Member

    Thanks, brother. I won't lose it this time :D
  4. Racso_MS

    Racso_MS Enjoy Your Shave

    OK, I'll "BITE" :happy102 What is Gammon??? Not trying to be facetious, just never heard of it.
  5. ChemErik

    ChemErik Mr. Personality

    I believe it is what we would call a Ham Hock in the USA.
  6. sol92258

    sol92258 I have no earthly idea

    sounds kinda interesting
  7. Reformation Student

    Reformation Student New Member

    When he first gave me this recipe, I got a little nervous when I read I had to chop up some Swedes. I figured that would be illegal. I also figured they wouldn't go down without a fight and I remember the Swede from the movie Heatbreak Ridge (big guy, lots of muscles). Wasn't too sure I'd win. :happy102
  8. sol92258

    sol92258 I have no earthly idea

    maybe he meant Gillette Swedes?
  9. Racso_MS

    Racso_MS Enjoy Your Shave

    Gillette Swedes!!! There would be one hell of a fight :mad:
  10. sol92258

    sol92258 I have no earthly idea

    true, but you can eat and (sorta) floss at the same time :D
  11. Griz

    Griz Member

    Two bowls of cawl and four slices of bread, and I would be scunnered!
  12. Racso_MS

    Racso_MS Enjoy Your Shave

    OK Grizz, I see you are from the South, but I know you've never used the word "Scunnered". :happy102 What ITH does "THAT" mean???:rolleyes:
  13. Queen of Blades

    Queen of Blades Mistress of Mischief Staff Member

    Moderator Supporting Vendor
    :confused: We do have a recipe forum, you know?
  14. swarden43

    swarden43 "It's your shave. Enjoy it your way."©

    Never heard of it, never used it, but...

    scunner [ˈskʌnə (Scot) ˈskʌnər] Dialect chiefly Scot
    1. (intr) to feel aversion
    2. (tr) to produce a feeling of aversion in
    1. a strong aversion (often in the phrase take a scunner to)
    2. an object of dislike; nuisance
    [from Scottish skunner, of unknown origin]

    (Google scores again!)
  15. Griz

    Griz Member

    Well, yes I am from the South, but full of mostly Scot's blood, and I actually have used the phrase "I am scunnered". I did pick it up from my Scottish friends though, and even Robert Burns used the phrase.

    It would mean that you have eaten so much that you are ready spew!

    Will N.
  16. 1OldGI

    1OldGI New Member

    Wow! Two countries separated by a common language indeed. Sounds like my kinda chow though, I may have to give this one a go.
  17. Racso_MS

    Racso_MS Enjoy Your Shave

    You think you have it bad; My mom is German, my dad was Scot/Irish. I don't have a chance. And neither does Dark German Beer. I've almost been scunnered after drinking mass quantities of German Beer. :happy102
  18. Diving off topic right here, but where are you from in MS, Racso?
  19. Racso_MS

    Racso_MS Enjoy Your Shave

    Work in Jackson
  20. Flatfish

    Flatfish Member

    I think the gammon joint that I use is slightly different to a ham hock. They look pretty much the same in a cellophane wrapper. Gammon is probably a better quality meat and there is no bone. they both come from a pig.

    If you go into Google images. Search ham hock and then search gammon joint. I know which one I prefer.

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