Taste the Sixteenth Century

Huw is cold and wet on New Year 1500 A.D., but feels warm inside when he thinks of how proud his dad was with his cockle gathering labor. His stomach soon joins his heart as the warmth spreads from his mam’s Welsh Cawl. Over on the wooden trencher table, Huw spies the dough for tomorrow morning’s breakfast: Welsh Cakes!

Welsh Cawl

Cawl is a hearty, traditional Welsh stew that’s been enjoyed for generations. It’s a comforting blend of tender meat and root vegetables, slow-cooked to develop rich flavors. This dish is perfect for a cozy family meal, and it’s even better the next day when the flavors have melded together. The Northern Welsh call it ‘lobscows’.

Serves: 6 Prep Time: 20 minutes Cook Time: 3 hours

Ingredients

• Meat:
  • 1 kg (2.2 lbs) lamb shoulder, beef brisket, or ham hock (bone-in for extra flavor)
• Vegetables:
  • 2 large onions, roughly chopped
  • 3 carrots, peeled and chopped
  • 2 parsnips or 1 small turnip, peeled and chopped
  • 6 medium potatoes, peeled and chopped
  • 2 leeks, washed and sliced
  • A small bunch of fresh parsley, roughly chopped
• Stock and Seasoning:
  • Enough vegetable or meat stock to cover (about 1.5 to 2 liters)
  • Salt and black pepper to taste

Directions

1. Prepare the Meat:
   • Place the meat in a large pot and cover with cold water.
   • Bring to a boil over high heat, then reduce the heat to a gentle simmer.
   • Skim off any foam or impurities that rise to the surface.
   • Let the meat simmer for about 2 to 3 hours until it’s tender and cooked through.
2. Cool and Skim:
   • Remove the pot from the heat and allow it to cool slightly.
   • For best results, let the cawl cool completely and refrigerate overnight. This allows the flavors to deepen and makes it easy to remove any fat that solidifies on the surface.
3. Prepare the Vegetables:
   • While the meat is cooking, peel and chop the vegetables into hearty, bite-sized pieces.
   • Set aside the leeks and parsley for later.
4. Add Vegetables to the Broth:
   • If you’ve refrigerated the cawl overnight, skim off any solidified fat and gently reheat the broth.
   • Add the potatoes, carrots, and parsnips (or turnip) to the pot.
   • If needed, add more stock to ensure everything is submerged.
   • Simmer for about 20 to 30 minutes until the vegetables are tender.
5. Add Leeks and Seasoning:
   • Stir in the sliced leeks and continue to simmer for another 10 to 15 minutes.
   • Season the cawl with salt and freshly ground black pepper to taste.
6. Finish with Parsley:
   • Just before serving, stir in the chopped fresh parsley.
7. Serve:
   • Ladle the cawl into warm bowls, ensuring each portion has a good mix of meat and vegetables.
   • Traditionally, it’s served with chunks of crusty bread and Welsh cheese on the side.

Notes

• Flavor Development: Cawl often tastes even better the next day after the flavors have had time to meld. If possible, prepare it a day ahead.
• Meat Choices: Using meat on the bone enhances the flavor of the broth. Lamb is traditional, but beef or ham hock are also delicious options.
• Variations: Feel free to add other vegetables like swede (rutabaga) or celery based on your preference or what’s in season.
• Thickening the Broth: If you prefer a thicker stew, you can mix a little flour or fine oatmeal with cold water to make a paste and stir it into the simmering cawl until it reaches your desired consistency.

Enjoy your homemade Traditional Welsh Cawl! It’s a wonderful dish that brings a taste of Wales to your table. If you have any leftovers, it reheats beautifully and makes for a hearty meal the next day.

Original Recipe that inspired this one is on VisitWales.com.

 

Welsh Cakes

Makes: 15 cakes Prep Time: 15 minutes Cook Time: 10-12 minutes per batch

Introduction

Welsh Cakes are a classic treat from Wales, traditionally cooked on a griddle or in a cast iron pan. They are delightful little cakes, lightly spiced and studded with currants, perfect with a cup of tea. Here’s how you can make them at home.

Ingredients

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1/3 cup caster sugar (superfine sugar)*
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground mace (recommended, or substitute with nutmeg)
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon salt
• Fats:
  • 2 ounces (4 tablespoons) lard, chilled (critical for texture)
  • 2 ounces (4 tablespoons) unsalted butter, chilled and cubed
• Add-ins:
  • 1/2 cup dried currants
• Binding Ingredients:
  • 1 large egg, lightly beaten
  • 2-3 tablespoons milk
• For Finishing:
  • Granulated sugar for dusting the finished cakes

\*If you don’t have caster sugar, you can make your own by pulsing regular granulated sugar in a blender or food processor until it’s ultra-fine.

Directions

1. Prepare the Dry Mixture:
   • In a large mixing bowl, combine the all-purpose flour, caster sugar, baking powder, ground mace (or nutmeg), ground cinnamon, and salt.
2. Cut in the Fats:
   • Add the chilled lard and butter to the dry ingredients.
   • Using your fingertips or a pastry cutter, rub the fats into the flour mixture until it resembles coarse crumbs. Small lumps of fat are okay; they help create a flaky texture.
3. Add Currants:
   • Stir in the dried currants, ensuring they are evenly distributed throughout the mixture.
4. Form the Dough:
   • Make a well in the center of the mixture and pour in the beaten egg.
   • Gently mix, adding milk a little at a time as needed, until the dough comes together. It should be soft but not sticky.
   • Avoid overworking the dough to keep the cakes tender.
5. Chill the Dough:
   • Wrap the dough in plastic wrap or place it in a covered container.
   • Refrigerate for about 30 minutes. This helps to relax the gluten and firm up the fats.
6. Roll and Cut:
   • On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
   • Use a round biscuit cutter (about 2.5 inches in diameter) to cut out circles.
   • Gather any scraps, re-roll, and cut out additional rounds.
7. Prepare for Cooking:
   • Lightly grease a cast iron skillet or griddle with a little butter.
   • Heat it over medium heat. The surface is ready when a few droplets of water sizzle and evaporate upon contact.
8. Cook the Welsh Cakes:
   • Place a few cakes onto the hot skillet, leaving space between them.
   • Cook for about 3-5 minutes on each side, or until they are golden brown and cooked through.
   • Adjust the heat as necessary to prevent burning while ensuring the centers are fully cooked.
9. Finish with Sugar:
   • Remove the cooked cakes from the skillet and let them cool for a minute.
   • While still warm, dust them with granulated sugar or toss them in a bowl of sugar to coat all sides.
10. Serve:
    • Enjoy the Welsh Cakes warm.
    • They are delicious on their own or served with a bit of butter or jam.
11. Storing and Reheating:
    • Store any leftovers in an airtight container.
    • To reheat, warm them in a pan, toaster, or a preheated oven for a few minutes. In a pinch, you can microwave them for a few seconds.

Tips

• Chilling the Fats: Keeping the lard and butter chilled ensures that the Welsh Cakes have a tender, flaky texture.
• Adjusting Spice Levels: Feel free to adjust the spices to your liking. Some recipes also include a pinch of allspice or cardamom for extra flavor.
• Currant Substitutes: If you can’t find currants, you can use raisins or chopped dried cranberries.

Enjoy your homemade Welsh Cakes! They’re a delightful treat steeped in Welsh tradition, perfect for sharing with friends and family.

 

DaringGourmet.com was the source of this recipe.