Cawl Traddodiadol Mewn Dull Ffrengig (Traditional Broth in a French Style)
Cawl Traddodiadol Mewn Dull Ffrengig (Traditional Broth in a French Style) is a classic Cymric (Welsh) soup course for a lamb borth in a French-style stock. The full recipe is presented here and I hope you enjoy this classic Welsh version of Traditional Broth in a French Style.
Mae pawb yn gwybod for cawl yn rhan hanfodol o fwyd Cymreig ond ychydig sydd yn ymwybodol am y cystylltiad hanesyddol rhwny Ffrainc a Chymru yn erbyn yr hen elyn. Nid yw'r ryset yma yn dod o'r cyfnod hynny, ond mae elfen traddodiadol Ffrengig yn y stoc, er fod y cawl wedi ei wneud mewn dull Cymreig.
Cynhwysion:
450g cig oen di-asgwrn
1 nionyn wedi ei dorri'n fân
50g o fenyn
225g o gennin
225g o foron (cadwch y pliwns)
225g o rwdan
110g o seleri
2 glôf o arlleg
1 bouquet garni
1.7l o ddŵr
halen a phupur du i flasu
Dull:
I wneud y bouquet garni defnyddiwch ddeilen werdd o'r cennin. Yng nghanol hon roddwch sbrig o bersli, teim, mintys, saets a deilen llawryf. Lapiwch y ddeilen gennin am y cyfan cyn clymu â chortyn.
Rhoddwch y dŵr, cig, nionyn, garlleg, bouquet garni a phliwns y moron ac unrhyw weddillion y cennin mewn sosban. Dewch a'r cyfan i ferwi yna berwch yn araf am tua 45 munud.
Yn y cyfamser torrwch y seleri, cennin, moron a'r rwdan mor fân ac y medrwch (y ciwbiau manaf posib). Toddwch y menyn mewn sosban yna ychwanegwch y llysiau a'u troi i'w gorchuddio yn y menyn. Rhoddwch gaead ar y cyfan gan eu chwysu'n araf nes ny feddal (tua 25 munud).
Tynnwch y cig o'r stoc llysiau cyn ei dorri'n fân a'i ychwanegu i'r llysiau wedi eu ffrio. Nawr hidlwch y stoc am ben y cyfan. Gadewch i'r gymysgedd ledfwerwi am tua 20 munud yna gweinwch mewn powleni cynnes gyda tafell dda o fara.
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English Translation
Everyone knows that cawl (traditional broth) is an essential part of Welsh culture and cuisine, but few know about the historic connection between France and Wales against the old enemy (England). Though this recipe does not date from that period, there is a traditional French element to the stock but the broth itself is prepared in the typical Welsh manner.
Ingredients:
450g boneless lamb
1 onion, finely chopped
50g butter
225g leeks
225g carrots (reserve the peelings)
225g swede
110g celery
2 garlic cloves
1 bouquet garni
1.7l water
salt and black pepper, to taste
Method:
To form the bouquet garni use a large green leaf from the leeks. Place a sprig of parsley, thyme, mint, sage and a bayleaf in the centre of this then fold the leaf around everything and tie with string.
Place the water, lamb, onion, garlic, bouquet garni and he carrot peelings along with any trimmings from the leeks into a large pan. Bring the mixture to a boil then allow to boil gently for about 45 minutes.
In the meantime, chop the celery, leeks, carrots and the swede into as fine cubes as you can. Melt the butter in a clean pan then add the vegetables and toss to coat in the butter. Cover with a lid and allow to sweat down until the vegetables are tender (about 25 minutes).
When ready, remove the meat from the vegetable stock and cut into small pieces before adding these to the fried vegetables. Now sieve the meat stock over everything. Allow the mixture to simmer for about 20 minutes so that the flavours combine then serve in warmed soup bowls with generous slices of bread.
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