Stew Part 2 - England vs. Wales

Since I've visited our 'next-door neighbours' a few times now, I assumed it was time to start experimenting with their cuisine. When I was younger, my mother did Welsh meatballs (at least, I think that's what they were?), which my sister detested, but I loved.

The Welsh seem bewilderingly proud of their plain, country-fied diet. So cawl Cymreig (or 'Welsh stew') is a typical traditional working-mens' (farmers) dish, very rarely made without lamb (as is 90% of their diet). Its' typically based with leeks (again, a traditional vegetable) and any other stuff they happen dig out of the ground. I've added bacon to this however, which is probably some sort of treason. Ah well. These both serve about 3/4 people. Again, don't feel oblidged to buy the best cut of lamb (neck fillet, or leg or any other cheap one will do)...the cawl was traditionally made by bumpkin peasants to use up whatever they had left at the end of the week.

Cawl Cymreig

500g mutton/lamb, sliced into chunks or strips
5 tbsp (roughly) all-purpose flour
125g smoked bacon, sliced or diced
2 carrots, peeled and sliced
1 small swede (the vegetable, not a citizen of Europe), cut into chunks
1.5 onions, chopped coarsely
450ml (thereabouts) vegetable stock
Sprinkling of black peppercorns
3 garlic cloves
1 bay leaf
chopped thyme (optional)
salt
350g potatoes, peeled and halved
3 leeks, sliced (discard the green tips)
Cornflour (optional)

Take the sliced lamb, and coat in the flour, making sure its evenly covered. Season with a little salt. Bung in slow cooker.

It's all pretty easy...put everything on 'low' and leave for a few hours (4 is ideal), just remember to remove the peppercorns, cloves and bay leaf before eating. Although the lamb is coated with flour, it might not be thick enough for your liking. 30 minutes before serving, crank the cooker up to 'high' and add a couple of tsp of cornflour. Ideally serve with crusty bread and Caerphilly cheese.


English Version

500g lamb, sliced into chunks or strips
Half a butternut squash, peeled and cubed
Half a sweet potato, peeled and cubed
300ml lamb stock
2 carrots, peeled and sliced
2 bay leaves
Half tsp of rosemary (dried or fresh, whichever you prefer)
Pinch of mint (again, the format is up to you, although fresh is preferred)
Salt and pepper
300/350 g potatoes, peeled and halved
Cornflour

Optional for dumplings:

50g self raising flour
25g suet
salt and pepper
Sprinkling of thyme


Again, pretty much the same stuff before. The reason I didn't coat the lamb in flour this time is because it seems to be a 'weird' thing to do here - most people look bemused, or ask why I don't just use a bit extra cornflour. However, the Welsh recipes seemed pretty keen on it, so I figured I'd do it their way that once. This is pretty 'rich' stew and only needs crusty bread to mop it up...it fills you up pretty quickly.

Lob everything in on 'low', and 30 minutes before turn it up to 'high' and add a couple of tsp of cornflour (play it by ear, if it doesn't look thick enough, add a bit more by bit). If you're making the dumplings, 15 minutes after you've added the cornflour, chuck them in. They should be done in 10 - 15 minutes.

Dumplings are good, but tremendously fattening. I don't eat them because of that reason, but a lot of English people love them.

To make the dumplings:

Chuck the ingredients in a mixing bowl, adding a little water each time to make a dough (do this in small steps, too much water, and you'll have to start again). Knead, and when thoroughly mixed, shape into two golf-ball sized globs. Throw them in the stew, and wait for 10 -15 minutes. Voilà.

Serve ideally on a blustery weekend, on a sofa, complete with blankets and bad daytime TV (its my ultimate comfort food) :)