Traditional Welsh cawl is a delicious and hearty soup that has been enjoyed in Wales for centuries. It is a simple yet satisfying dish that is perfect for a cold winter day.
Now let’s add Calon Wen organic extra mature cheddar into the mix. Calon Wen is a Welsh dairy cooperative that produces high-quality organic cheese using traditional methods. Their extra mature cheddar is aged for 9-12 months, giving it a rich, tangy flavour that pairs perfectly with the hearty flavours of the cawl.
To complete the dish, we need warm crusty bread smothered in Calon Wen organic lightly salted butter. The butter is made using organic Welsh cream and has a rich, creamy flavour that complements the tanginess of the cheese and the savoury flavours of the cawl. The warm crusty bread provides a perfect vehicle for soaking up the delicious broth and savouring the flavours of the dish.
You’ll need the following:
- 1 Organic Onion
- 1 Organic Swede
- 2 Organic Carrots
- 2 Organic Parsnips
- 1kg Organic Lambs Neck Cut into 5cm chunks
- 500g Organic Maris Piper Potatoes
- 3 Organic Leeks
Instructions:
- Put 2 Litres of water into a pan with 2 teaspoons of salt and boil over high heat. Add the roughly chopped onion, along with the lamb.
- Once boiling, skim away any scum from the surface. Simmer on medium heat for 10-15 minutes until the lamb is cooked through.
- Using a slotted spoon, remove the lamb to a plate and leave it to cool.
- While it’s cooling, peel the swede, chop into 1cm chunks, and add to the pan to get a headstart.
- Peel the carrots and parsnips, slice at a slight angle 1cm thick, and drop them into the pan.
- Now peel the potatoes and cut into 4cm chunks.
- Return the meat to the pan with the potatoes.
- Bring back to a boil, then simmer it all for 15 to 20 minutes, or until almost tender, while you wash the leeks and cut them into 1cm-thick slices.
- Stir the leeks into the pan, bring to a boil again, and then simmer for 10 minutes with the lid on, or until tender.
Taste and season to perfection!
Ladle into serving bowls and serve with lots of black pepper, a wedge of Calon Wen Extra Mature Cheese and a slice of good bread smothered with Calon Wen Lightly Salted butter for dunking.
