Dydd Gwyl Dewi hapus! Happy St David's Day!
Mar 2nd 2007, 4:27 am
#16
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Re: Dydd Gwyl Dewi hapus! Happy St David's Day!
The good news is that the sheep over there are safe.....
Mar 2nd 2007, 4:29 am
#17
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Re: Dydd Gwyl Dewi hapus! Happy St David's Day!
Oggy Oggy Oggy!
Mar 2nd 2007, 6:02 am
#18
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Re: Dydd Gwyl Dewi hapus! Happy St David's Day!
Whatever that means!
I've been to bed, and am up again. Talk about 40 winks...
I've been to bed, and am up again. Talk about 40 winks...
Mar 2nd 2007, 3:24 pm
#20
Nuts and Bolts
Joined: Sep 2006
Location: Palm Tree in the Snow
Posts: 2,116
Re: Dydd Gwyl Dewi hapus! Happy St David's Day!
Luv Max Boyce. I have two of those records that belonged to my Dad. Only problem is I no longer owner a record player so they ended up as decoration.
Yup, and TT, I will post you my recipe when I have a mo. Fed the old Scotsman my Welsh stew last night. One more sheepsie devoured.
Yup, and TT, I will post you my recipe when I have a mo. Fed the old Scotsman my Welsh stew last night. One more sheepsie devoured.
Mar 2nd 2007, 3:38 pm
#21
Greatly Missed. RIP
Joined: Jun 2005
Location: Middle of the Mountains
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Re: Dydd Gwyl Dewi hapus! Happy St David's Day!
Luv Max Boyce. I have two of those records that belonged to my Dad. Only problem is I no longer owner a record player so they ended up as decoration. Yup, and TT, I will post you my recipe when I have a mo. Fed the old Scotsman my Welsh stew last night. One more sheepsie devoured.
Yup, and TT, I will post you my recipe when I have a mo. Fed the old Scotsman my Welsh stew last night. One more sheepsie devoured.
........ got a program that lets you record onto the computer so that keeps me busy 
maybe next time we meet for coffee i can give you details.
I'm sure your lovely husband enjoyed the stew
Mar 2nd 2007, 11:11 pm
#22
Nuts and Bolts
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Location: Palm Tree in the Snow
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Re: Dydd Gwyl Dewi hapus! Happy St David's Day!
He has to Dolly, it the law of peacekeeping in our house!
Tell me when you're around and we'll make a plan.
Tell me when you're around and we'll make a plan.
Mar 2nd 2007, 11:37 pm
#23
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Mar 3rd 2007, 11:47 pm
#28
Nuts and Bolts
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Mar 4th 2007, 6:39 am
#30
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Re: Dydd Gwyl Dewi hapus! Happy St David's Day!
my recipe for cawl, all quantities are approximate, its very easy but takes a long time to cook the lamb so start early........
1 or 2 lamb shanks, depending on size. ( these are definitely the best for soup, ask your butcher if there's none out on display, mine will often have some in the back)
1 onion, chopped
1 or 2 leeks ( also depending on size), cleaned and chopped into disks
1 small swede ( rutabaga!)chopped
some potatoes ( I like more of a 'waxy' potato)chopped into larger chunks than the swede and carrots
some carrots, chopped
maybe a turnip if you want, chop it.
some stock or bouillion for added flavour
some mint sauce, or just some fresh mint leaves. ( spearmint, not peppermint)
salt, black pepper, a dash of red wine vinegar.
a splash of olive oil or some other cooking oil.
plenty of chopped parsley to garnish.
So, throw the lamb shank, some oil and the chopped onion in a big deep heavy-bottomed pot, saute for a few minutes until lamb is a little browned and onions are soft. Add enough fresh water to cover the lamb. Put a lid on.Bring to the boil, turn down and simmer for about *3 or even 4 hours*(This is essential to make the lamb really tender and delicious) Check the water level every so often to make sure it still covers the lamb.
Then,(The lamb should just fall of the bone with a little prodding at this point) add the chopped vegetables, some more water to accomodate the extra stuff, and some bouillion or stock cube if you need extra flavour ( I usually use chicken 'better than bouillion' paste, comes in a little jar, its all natural and tastes good, not stock cubey) and the black pepper to taste. Cook until veggies are done. Add a couple of spoons of mint sauce ( for you USC's out there, mint jelly will NOT do!) or chopped fresh mint and a splash of vinegar. Adjust seasoning.Throw in the parsley. Serve with thick crusty bread.
1 or 2 lamb shanks, depending on size. ( these are definitely the best for soup, ask your butcher if there's none out on display, mine will often have some in the back)
1 onion, chopped
1 or 2 leeks ( also depending on size), cleaned and chopped into disks
1 small swede ( rutabaga!)chopped
some potatoes ( I like more of a 'waxy' potato)chopped into larger chunks than the swede and carrots
some carrots, chopped
maybe a turnip if you want, chop it.
some stock or bouillion for added flavour
some mint sauce, or just some fresh mint leaves. ( spearmint, not peppermint)
salt, black pepper, a dash of red wine vinegar.
a splash of olive oil or some other cooking oil.
plenty of chopped parsley to garnish.
So, throw the lamb shank, some oil and the chopped onion in a big deep heavy-bottomed pot, saute for a few minutes until lamb is a little browned and onions are soft. Add enough fresh water to cover the lamb. Put a lid on.Bring to the boil, turn down and simmer for about *3 or even 4 hours*(This is essential to make the lamb really tender and delicious) Check the water level every so often to make sure it still covers the lamb.
Then,(The lamb should just fall of the bone with a little prodding at this point) add the chopped vegetables, some more water to accomodate the extra stuff, and some bouillion or stock cube if you need extra flavour ( I usually use chicken 'better than bouillion' paste, comes in a little jar, its all natural and tastes good, not stock cubey) and the black pepper to taste. Cook until veggies are done. Add a couple of spoons of mint sauce ( for you USC's out there, mint jelly will NOT do!) or chopped fresh mint and a splash of vinegar. Adjust seasoning.Throw in the parsley. Serve with thick crusty bread.