| Cawl tonight 20:10 - Jan 25 with 4469 views | Flashberryjack |
Made a big pot today, Neck of Lamb, Carrots, Swede, Parsnips, Onions, Potatoes, Leek, Parsley.
Good old Welsh Cawl, bloody lovely, anyone got a preference on what they make it with ? |  |
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| Cawl tonight on 20:14 - Jan 25 with 3678 views | onehunglow |
Pity the "poor" couldnt put together such a nourishing cheap meal.Veg is dirt cheap |  |
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| Cawl tonight on 20:43 - Jan 25 with 3660 views | britferry |
lamb cawl is the best | |
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| Cawl tonight on 20:46 - Jan 25 with 3649 views | onehunglow |
| Cawl tonight on 20:43 - Jan 25 by britferry |
lamb cawl is the best |
lamb in tagine with dates /almonds/honey/aubergine. | |
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| Cawl tonight on 20:47 - Jan 25 with 3651 views | alltjack |
Sounds perfect to me, although we use lamb pieces | | | |
| Cawl tonight on 20:47 - Jan 25 with 3651 views | Jack_Meoff |
Going out on a limb and saying ‘a saucepan.’
*gets coat, runs* |  |
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| Cawl tonight on 20:48 - Jan 25 with 3651 views | britferry |
| Cawl tonight on 20:46 - Jan 25 by onehunglow |
lamb in tagine with dates /almonds/honey/aubergine. |
bollox... lamb cawl with a crusty white bread | |
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| Cawl tonight on 20:51 - Jan 25 with 3643 views | onehunglow |
| Cawl tonight on 20:48 - Jan 25 by britferry |
bollox... lamb cawl with a crusty white bread |
white bread ! WHITE BREAD
Sweet Jesus in the manger
Next ,you'll be suggesting a bottle of Corona dandelion and burdock instead of a decent Pinot Noir | |
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| Cawl tonight on 20:52 - Jan 25 with 3645 views | sP7qupUf |
I use the same lamb and veg as you but I put soaked peas and some red lentils in to thicken it a bit. Soak Leos peas the night before making it. Also, eat the cawl the following day as I think it tastes better... bit like curry and chilli needs a day to mature. Just my take on it mind. | | | |
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| Cawl tonight on 20:53 - Jan 25 with 3638 views | onehunglow |
| Cawl tonight on 20:52 - Jan 25 by sP7qupUf |
I use the same lamb and veg as you but I put soaked peas and some red lentils in to thicken it a bit. Soak Leos peas the night before making it. Also, eat the cawl the following day as I think it tastes better... bit like curry and chilli needs a day to mature. Just my take on it mind. |
get leg of lamb me | |
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| Cawl tonight on 20:54 - Jan 25 with 3641 views | alltjack |
| Cawl tonight on 20:52 - Jan 25 by sP7qupUf |
I use the same lamb and veg as you but I put soaked peas and some red lentils in to thicken it a bit. Soak Leos peas the night before making it. Also, eat the cawl the following day as I think it tastes better... bit like curry and chilli needs a day to mature. Just my take on it mind. |
Always better second day | | | |
| Cawl tonight on 21:01 - Jan 25 with 3633 views | Flashberryjack |
| Cawl tonight on 20:54 - Jan 25 by alltjack |
Always better second day |
Definitely. | |
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| Cawl tonight on 21:03 - Jan 25 with 3628 views | controversial_jack |
Cawl is too thin for me, but i make a nice beef stew | | | |
| Cawl tonight on 21:05 - Jan 25 with 3625 views | Flashberryjack |
| Cawl tonight on 20:52 - Jan 25 by sP7qupUf |
I use the same lamb and veg as you but I put soaked peas and some red lentils in to thicken it a bit. Soak Leos peas the night before making it. Also, eat the cawl the following day as I think it tastes better... bit like curry and chilli needs a day to mature. Just my take on it mind. |
Never tried soaked peas or lentils with cawl, save the Leos peas when we make ham & pea soup.
But you are right, cawl always tastes better second day, that's why I can't wait for dinner tomorrow. | |
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| Cawl tonight on 21:14 - Jan 25 with 3613 views | Flashberryjack |
| Cawl tonight on 20:46 - Jan 25 by onehunglow |
lamb in tagine with dates /almonds/honey/aubergine. |
I've had lamb cooked in a tagine a couple of times in Tunisia, it's very nice, but, other than the Lamb, it's a totally different meal.
I take it you don't like cawl. | |
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| Cawl tonight on 22:21 - Jan 25 with 3589 views | britferry |
| Cawl tonight on 20:51 - Jan 25 by onehunglow |
white bread ! WHITE BREAD
Sweet Jesus in the manger
Next ,you'll be suggesting a bottle of Corona dandelion and burdock instead of a decent Pinot Noir |
I wouldn't go that far, I'm more of a Blue Nun kind of person anyways
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| Cawl tonight on 23:12 - Jan 25 with 3569 views | onehunglow |
| Cawl tonight on 22:21 - Jan 25 by britferry |
I wouldn't go that far, I'm more of a Blue Nun kind of person anyways
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Was gonna hit the abusive button then | |
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| Cawl tonight on 06:27 - Jan 26 with 3536 views | builthjack |
| Cawl tonight on 21:14 - Jan 25 by Flashberryjack |
I've had lamb cooked in a tagine a couple of times in Tunisia, it's very nice, but, other than the Lamb, it's a totally different meal.
I take it you don't like cawl. |
Cawl is Welsh. |  |
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| Cawl tonight on 09:53 - Jan 26 with 3500 views | swan65split |
| Cawl tonight on 20:52 - Jan 25 by sP7qupUf |
I use the same lamb and veg as you but I put soaked peas and some red lentils in to thicken it a bit. Soak Leos peas the night before making it. Also, eat the cawl the following day as I think it tastes better... bit like curry and chilli needs a day to mature. Just my take on it mind. |
I Dont use lentils, next day is a must, neck or pieces , I have my own secret recipe and as a tip, try putting a touch of Curry powder in there as well.
Someone says its too thin! , just dont use so much water  |  | | |
| Cawl tonight on 11:38 - Jan 26 with 3485 views | Catullus |
| Cawl tonight on 20:52 - Jan 25 by sP7qupUf |
I use the same lamb and veg as you but I put soaked peas and some red lentils in to thicken it a bit. Soak Leos peas the night before making it. Also, eat the cawl the following day as I think it tastes better... bit like curry and chilli needs a day to mature. Just my take on it mind. |
I make curry and chilli in a slow cooker then let it cool and put them into tubs and freeze them. Back in thr fridge for 24 hours to defrost when I want some and they always taste better.
Anyone in the Neath/Clydach area wants fresh food delivered, have a look at "Clydach Veg" on facebook. | |
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| Cawl tonight on 14:34 - Jan 26 with 3457 views | onehunglow |
| Cawl tonight on 06:27 - Jan 26 by builthjack |
Cawl is Welsh. |
Hello Kenneth.Playing tidy today now are we.
Im quite aware of what cawl is ,butt,as I do laverbread ,cockles and bara brith.I detest them all so there ya go.
Cawl is not unlike scouse particularly blind scouse. Disgusting stuff on the lines of Poutrine [Post edited 26 Jan 2021 14:35]
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| Cawl tonight on 18:36 - Jan 26 with 3413 views | shingle |
| Cawl tonight on 14:34 - Jan 26 by onehunglow |
Hello Kenneth.Playing tidy today now are we.
Im quite aware of what cawl is ,butt,as I do laverbread ,cockles and bara brith.I detest them all so there ya go.
Cawl is not unlike scouse particularly blind scouse. Disgusting stuff on the lines of Poutrine [Post edited 26 Jan 2021 14:35]
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Lean beef, and brown bread, what is the point of making a lush healthy pot of cawl, and then putting lamb which is a really fatty unhealthy meat in the cawl and then eating white bread with it, you just turn a healthy meal in to a artery hardening meal. | | | |
| Cawl tonight on 18:50 - Jan 26 with 3404 views | Flashberryjack |
| Cawl tonight on 18:36 - Jan 26 by shingle |
Lean beef, and brown bread, what is the point of making a lush healthy pot of cawl, and then putting lamb which is a really fatty unhealthy meat in the cawl and then eating white bread with it, you just turn a healthy meal in to a artery hardening meal. |
I boil the neck of Lamb and let it cool overnight, take all the hardened fat off the top in the morning, then add the vegetables (spuds last) then lastly the leeks and parsley. | |
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| Cawl tonight on 23:30 - Jan 26 with 3346 views | Leon_Drinker |
| Cawl tonight on 22:21 - Jan 25 by britferry |
I wouldn't go that far, I'm more of a Blue Nun kind of person anyways
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| Cawl tonight on 04:40 - Jan 27 with 3314 views | Brynmill_Jack |
Putting Swede in it ruins the lovely sweet taste of the carrots and parsnips for me. And it can go stingy too. Same with turnips . Lamb, leeks, onions, carrots, parsnips and potatoes, fresh French bread with real butter and a bottle of Malbec or cab sav. Fabulous in these hideous bleak winter months ðŸ‘. |  |
| Each time I go to Bedd - au........................ |
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| Cawl tonight on 13:52 - Jan 27 with 3287 views | onehunglow |
| Cawl tonight on 04:40 - Jan 27 by Brynmill_Jack |
Putting Swede in it ruins the lovely sweet taste of the carrots and parsnips for me. And it can go stingy too. Same with turnips . Lamb, leeks, onions, carrots, parsnips and potatoes, fresh French bread with real butter and a bottle of Malbec or cab sav. Fabulous in these hideous bleak winter months ðŸ‘. |
Fresh French bread ,you'll do for me cocker.
Lamb fatty?.Buy the best mun.
I did a chicken thighs in a mustard white wine sauce last night and it was vile.
Got a yellow card from missus breaking a casserole dish too.
My old mum used to do a thing called "end of the neck". Is that "cawl".Doubt she would have called it that as he hated Welsh  | |
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