Welsh Cawl
| Serves: 4 | Course: Main | Categories: Lamb | Machine: Cooking machine | Total time (min.): 41 |
Traditional Welsh Cawl is a deliciously simple soup made from a cheap cut of red meat stewed slowly with winter root vegetables, historically in a cauldron over an open fire.
Ingredients
- 600g Lamb Shoulder
- 150g Onion
- 150g Carrot
- 150g Potato
- 400g Rutabaga
- 100g Leek
- 2 tablespoons Olive Oil
- 2 Bay Leaves
- 3 sprigs Fresh Thyme
- 10 Black Peppercorns
- 40g Pearl Barley
- 1kg Lamb Stock
- 3 sprigs Fresh Parsley
Tools
- kCook Multi
- Kcook bowl
Method
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add olive oil and lamb shoulder to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion and carrot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add bay leaves, fresh thyme and black peppercorns to the kCook bowl
- Cook with filler cap removed - 2 min, 180°C, speed 4
- Cook with filler cap removed - 3 min, 180°C, speed 3
- Then add pearl barley, potato, lamb stock, rutabaga and leek to the kCook bowl
- Cook with filler cap removed - 25 min, 98°C, speed 2
- Then add fresh parsley to the kCook bowl
- Cook with filler cap removed - 6 min, 98°C, speed 2
- Season to taste
- Serve
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