International Supper Club: Welsh Cawl
Welcome to Wales!
Throughout this project, up until now, I had a pretty strong idea of where I’d be headed, recipe-wise; the history of a country’s food has been familiar, and what was being served on everyday tables wasn’t surprising. But this week, I had my first American moment that I knew would eventually rear its ugly head; ignorance about the world outside our comfortable US bubble. I didn’t think it would be in Europe, to be sure. Alas, here we are, in Wales, and this week I was all over the place. What’s the traditional food in Wales? Another soup probably… and I wasn’t very excited about it. I was ready to move on and explore a new area of the world because I didn’t want another version of potato/carrot/lamb stew and wasn’t Wales just like England? Eek.
I realized that other than Princess Diana, I really never gave much thought to Wales at all. I imagined it as a tiny suburb of England. Eek again.
As delicious as potatoes, carrots, and lamb are, I was ready for new flavors. Interestingly, looking back, the stews I made from Ireland, Scotland and Wales were some of the best meals I’ve made in years.
And how glad I am that I got to learn more and more about the gorgeous, mountain-lined, coastal wonderland that I never knew anything about. Wales is a Celtic nation, one of a family of six: Brittany, Cornwall, Wales, Scotland, Ireland and The Isle of Man. In each of the six nations, a Celtic language is spoken to some extent; Brittonic in Brittany, Cornwall, and Wales, and Gaelic in Scotland, Ireland, and the Isle of Man. Didn’t know any of that either.
Wales is a dreamland. Mountains, the sea, rocky coasts, amazing cheese (now I know) and a rich history that I was so bummed to stop learning about. Did you know the story of Arthur/Merlin/Sword in the Stone (the jury’s still out if it’s based on fact or fiction) is set in Wales? And not England? Am I the only American idiot ‘round these parts?? I say.
I want to learn more about anything and everything that comes up during this project. Once I found my Welsh recipe and the reason I was going to cook it, I had a moment of disappointment that my journey to learn more about Wales had to come to an end. Isn’t that the silliest?
Is this because of my years and years of American education? That this “unit” was over, so it was time to move on after I took the test? Probably. I remember taking AP World History from Mr. John Waldron (most arguably the best teacher I ever had, which is a hard title to earn based on my lineup of teachers who shaped me) and being so disappointed that my study of the world was over once that semester ended. Sure, I’d have a semester or two in college but how ridiculous it was to feel that the discovery was over once the class had finished? And that now, as an adult, I felt the same whomp of emotion? Anyways.
The thing I learned this week was more than Wales’ favorite family dish, but that I have so much to learn, so much to discover about myself and the world and that it turns out, I don’t know everything. Final eek.
So, the recipe this week is Cawl, a traditional stew that was somehow so very different than any others I’ve made with similar ingredients. I paired it with Welsh cheese, which was the best cheese I’ve ever had in my heckin’ life. Each bite of Cawl has deep flavors that go on and on, and when cheese is stirred in, the melty goodness is unforgettable. Enjoy this cozy, warm & delectable meal that the whole family will love.
WELSH CAWL
2 pounds lamb shoulder, (on the bone)
1 yellow onion, roughly chopped
6 medium potatoes – chopped into bite-size pieces
3 carrots – chopped
2 parsnips – peeled and chopped
2 leeks –washed and sliced (I keep the green tops to make veggie stock, they’re too tough to eat but add great flavor to a stock. When cooking with leeks that you’ll eat, simply slice up the white part only.)
1 small bunch fresh flat-leaf parsley
8 cups vegetable stock
salt and pepper
A good hunk of good quality cheddar - I used this dreamy Welsh cheese
Place the meat in a large pot, cover with water and bring to a boil. Simmer for 2-3 hours over low heat. Turn off the heat, let it cool then transfer to the fridge to let it sit in its juices overnight. Tip: If you use a dutch oven like I do, the pot holds on to a lot of heat. Don’t put a warm pot into the fridge, as it will change the temp of the air, making the fridge environment unsafe for a lot of goodies you keep cold.
The following day when you’re ready to make the soup, skim off any fat that rose to the surface. Dump the water, cut the meat off the bone and cube it into bite-size pieces.
Fill the same large pot with vegetable stock, lamb, potatoes, carrots, parsnips and simmer all together until veggies are cooked and softened. Season with salt and pepper.
Add the shredded leeks, cook for another minute or so to release the flavors.
Just before serving, throw in the roughly chopped parsley and shredded cheese. NOTE: I loved the parsley, but my husband thought it was a bit much. Start with a little bit in the bowl, and try adding in more to taste until it’s perfect for your palate.
lloniannau!
