What is your favourite winter warmer food?

[Deleted]

Dec 5, 2012 20:53:21 GMT Sandra (aka Chillax) said:

Dec 5, 2012 20:51:59 GMT @sadie22 said:

Whats Cawl

Stew with leeks, lamb etc few spices warms the whole body hmmmmm

o' that sounds lovely , i imagine that will cook nice in the slow cooker as well, i'l look up a recipe, is that a traditional dinner where your from

[Deleted]

Cawl is the national dish of Wales. Welsh Cawl is a stew and made from bacon, Welsh lamb or beef, cabbage and leeks. Be warned though, Welsh recipes for Cawl vary from region to region and sometimes even season to season.

Cawl can be eaten in one bowl, though often the broth will be served first followed by the meat and vegetables.

The flavors in Welsh Cawl do improve for keeping for a day or two, so don't be afraid to make it in advance or save any leftovers for reheating

Attachments:

[bel]

Mmmm reading this thread has made me hungry

My all time favourite winter warmer has to be homemade bread and butter pudding, omg im going to have to make some soon now

[Deleted]

Does this sound like your recipe:
Cawl recipe:
Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Ingredients:

1 tbsp lard or bacon fat
2 large onions, thickly sliced
1 medium swede, peeled and cut into 1"/2.5 cm cubes
4 large carrots, peeled thickly sliced.
4 leeks, cleaned and sliced
1 lb/ 450g potatoes, peeled and quartered
1 lb/450g brisket of beef or lamb
1 lb/ 450g piece of smoked bacon, cut in to 1"/2.5 cm cubes
1 bay leaf
Sprig fresh thyme
Salt and freshly ground pepper.

[Sandra (aka Chillax)]

Yep, no lava bread naughty oneday

It is made for slow cooking, get any lamb, leeks, carrots, swede, boil em up, add some spices of your choice, I add a touch of paprika, garlic, curry powder, etc salt n pepper and let it boil for hours, any fat from the lamb, dab kitchen paper to surface a few times to get rid of, taste and serve

[Sandra (aka Chillax)]

All that but I don't do bacon or bacon fat, bay leaves and spuds I forgot lol

[OneDay]

I was brought up in Wales Sandra and my family is still there. Always get cawl at the St Davids day dinner

[Sandra (aka Chillax)]

So you little winder upper there is no lava bread in it

[Deleted]

great, ive definately never tried it, yet my nans welsh, bless her. thankyou thats given me something to pop in the slow cooker tomorrow before i go to bed, just need to buy the lamb.
so i dont need any oxo cubes then ?

[Sandra (aka Chillax)]

No, you won't need them, just make sure the spices, salt n pepper are to your taste, a little first coz you can add, if you feel you have put to much in add more spuds they help to soak them up, the juice is clear, serve with bread and or a slice of cheese on the side.

[Deleted]

Dec 5, 2012 21:12:43 GMT Sandra (aka Chillax) said:

No, you won't need them, just make sure the spices, salt n pepper are to your taste, a little first coz you can add, if you feel you have put to much in add more spuds they help to soak them up, the juice is clear, serve with bread and or a slice of cheese on the side.

lovely - look forward to making it

Great thread this is, makes a change from talking about Vaping gear.

[esmecullen]

Cant beat a large bowl of Scouse

Or sometimes I get my jewish cookbook out and make Holishkes (stuffed cabbage) Its an American cookbook so all the measurements are US weights............ but they are delish

8-10 leaves of cabbage
Filling:
1 lb. ground beef
1/2 cup matzah meal
1 large grated onion
2 grated carrots
1/2 tsp. garlic powder
a handful of minced parsley
2 eggs
Sauce:
16 oz. can of tomato sauce
1/4 cup of lemon juice
1/2 cup of brown sugar


1.In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.
2. In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.
3. Fill a very large stockpot three-quarters full with water and bring to a rapid boil.
4. Set out a baking tray neat the stove. Stick a long cooking fork into the stem of the cabbage, and plunge it (carefully, so you don't splash yourself) into the pot of rapidly boiling water. Leave them in the boiling water for a few minutes until they're limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.
5. Stuff with 3/4 cup of the meat-matzo mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.
6. Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.

Edited to include how to make them

[Sandra (aka Chillax)]

Sadie, make sure the leeks are well broken down, then the flavours have all merged you want a bite but not a full on curry type taste, a warmth

[Sandra (aka Chillax)]

Dec 5, 2012 21:23:14 GMT esmecullen said:

Cant beat a large bowl of Scouse

Or sometimes I get my jewish cookbook out and make Holishkes (stuffed cabbage) Its an American cookbook so all the measurements are US weights............ but they are delish

8-10 leaves of cabbage
Filling:
1 lb. ground beef
1/2 cup matzah meal
1 large grated onion
2 grated carrots
1/2 tsp. garlic powder
a handful of minced parsley
2 eggs
Sauce:
16 oz. can of tomato sauce
1/4 cup of lemon juice
1/2 cup of brown sugar

What is matzah meal and where do we get it?

[Ellen]

Keep the recipes coming people, love winter stew ideas

Gotta be a good old Lancashire Hot Pot for me