Coygimwch Dell Patagonia (Prawn Patagonia) Welsh

This British main features Best end of neck Welsh lamb 1 ea Small swede (Turnip, Carrots 1 lb Potatoes, Large leeks 1 oz Parsley, Flour 1 x Salt and pepper. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling, Frying, Grilling, Roasting, Stewing

Cuisine: British

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 766.6

Description

This British main features Best end of neck Welsh lamb 1 ea Small swede (Turnip, Carrots 1 lb Potatoes, Large leeks 1 oz Parsley, Flour 1 x Salt and pepper. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 lbs Best end of neck Welsh lamb
1 whole Small swede (Turnip)
1/2 lbs Carrots
1 lbs Potatoes
2 whole Large leeks
1 oz Parsley
1/2 oz Flour
1 x Salt and pepper

Directions

1
Put the meat into the saucepan,
2
cover with cold water,
3
add salt and pepper, bring slowly to the
4
boil and skin carefully.
5
(This can be done the night before and the fat allowed to set on the surface.
6
This makes it easier to skim off.) Then
7
add the carrots (
8
cut in half), the swede (sliced) and the white of the leeks, and
9
simmer gently for 2 - 2 1/2 hours.
10
Add the potatoes (cut in four) and continue to simmer for another 30 minutes.
11
When the potatoes are almost cooked, thicken with flour and a little water.
12
Lastly,
13
add the green of the leeks and parsley (chopped) and
14
simmer for further 10 minutes and
15
serve in basins while hot.
16
Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales.
17
The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
18
Croeso Cymreig

Nutrition Facts

Servings 8

Amount Per Serving
Calories 766.6kcal

% Daily Value *
Total Fat 48.0g74%
Saturated Fat 20.5g103%
Cholesterol 220.2mg74%
Sodium 222.8mg10%
Total Carbohydrate 22.2g8%
Dietary Fiber 2.8g12%
Sugars 5.2g
Protein 59.3g119%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, best, blending, boiling, british, carrots, coygimwch, dell, end, flour, frying, grilling, lamb, large, leeks, main, neck, parsley, patagonia, pepper

Read it online: https://www.chefs-mate.com/recipe/coygimwch-dell-patagonia-prawn-patagonia-welsh-2/