Cawl Cennin (Leek Broth) Recipe For St.David’s Day
Continuing the St.David’s Day theme, here’s a recipe for the ever popular Cawl Cennin (Leek Broth) - a warm and wholesome broth on a cold winter’s day.
No St David’s Day celebration is complete without this traditional dish!
Ingredients:
* one breast/shoulder of lamb cut into bite sized pieces
* 450g (1lb) finely diced carrots
* 450g (1lb) finely diced potatoes
* 2 sliced large leeks
* finely shredded white cabbage
* 15 ml (tbsp) chopped parsley
* 30 ml (2tbsp) oatmeal (optional)
Cooking Instructions:
1. Put the lamb, carrots and potatoes into sufficient boiling water to cover them.
2. Boil for 90 minutes, topping up with water as it boils down.
3. Take out the lamb, add the sliced leeks and the finely shredded cabbage.
4. When both vegetables are cooked, add the chopped parsley and serve.
5. Optional - thicken the cawl by adding the oatmeal mixed into a paste with cold water.
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March 5th, 2008 at 11:29 am
hummmmmmmm.. wonders how this tastes like *grins*
March 5th, 2008 at 11:34 am
Tastes tremendous! Try it some time…
March 6th, 2008 at 7:52 am
That sounds great. Why did I have to read this with a dull looking sandwich in front of me!
March 6th, 2008 at 10:56 am
Will do sometime in the weekends Steve!
- Wakish -