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Cawl
Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called ''cawl Cymreig'' (literally 'Welsh soup') in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. History With recipes dating back to the fourteenth century and prehistoric culinary roots, cawl is widely considered to be the '' de facto'' national dish of Wales. Cawl was traditionally eaten during the winter months in the south-west of Wales.Davies, (2008) p.130 Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically, it was made with either salted bacon or beef, along with swedes, carrots, and other seasonal vegetables. With the introduction of the potato into Welsh cuisine in the later half of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Welsh Cuisine
Welsh cuisine encompasses the cooking styles, traditions and recipes associated with Wales. While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as , Welsh rarebit, laverbread, Welsh cakes, and Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula, a historically isolated rural area which developed self-sufficiency in food production (see Cuisine of Gower). While some culinary practices and dishes have been imported from other parts of Britain, uniquely Welsh cuisine grew principally from the lives of Welsh working people, largely as a result of their isolation from outside culinary influences and the need to produce food based on the limited ingredients they could produce or afford. Sheep farming in Wales, Sheep farming is practised extensively in Wales, with lamb and mutton being the meats most tradi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wales
Wales ( ) is a Countries of the United Kingdom, country that is part of the United Kingdom. It is bordered by the Irish Sea to the north and west, England to the England–Wales border, east, the Bristol Channel to the south, and the Celtic Sea to the south-west. , it had a population of 3.2 million. It has a total area of and over of Coastline of Wales, coastline. It is largely mountainous with its higher peaks in the north and central areas, including Snowdon (), its highest summit. The country lies within the Temperate climate, north temperate zone and has a changeable, Oceanic climate, maritime climate. Its capital and largest city is Cardiff. A distinct Culture of Wales, Welsh culture emerged among the Celtic Britons after the End of Roman rule in Britain, Roman withdrawal from Britain in the 5th century, and Wales was briefly united under Gruffudd ap Llywelyn in 1055. After over 200 years of war, the Conquest of Wales by Edward I, conquest of Wales by King Edward I o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scouse (food)
Scouse is a type of stew typically made from chunks of meat (usually beef or lamb) with potatoes, carrots, and onion. It is particularly associated with the port of Liverpool; hence, the inhabitants of that city are often referred to as "Liverpool#Demonym and identity, scousers". The word "scouse" comes from ''lobscouse'', a stew commonly eaten by sailors throughout northern Europe in the past, and surviving in different forms there today. Description Scouse is particularly associated with the port of Liverpool. The recipe for scouse is fairly broad; it was traditionally made from leftovers and whatever was in season. ''The Guardian, Guardian'' food writer Felicity Cloake describes scouse as being similar to Irish stew or Lancashire hotpot, though generally using beef rather than lamb as the meat. While ingredients can vary, those essentials are potatoes, carrots, onions, and chunks of meat, with beef favoured over lamb. These are simmered together for several hours. The meat may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Broth
Scotch broth is a soup originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of Lamb and mutton, lamb, mutton or beef, root vegetables (such as carrots, Rutabaga, swedes, or sometimes turnips), and dried pulse (legume), pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years. History In the early 19th-century cookery book ''A New System of Domestic Cookery'' by Maria Rundell, "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good-quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours, soup vegetables are added—turnips, carrots and onion—and simmered until just tender; finally, pre-soaked Scotch barley is added. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean cuisine, Mediterranean. Lamb and mutton are very popular in Central Asian Cuisine, Central Asia and in Indian cuisine, India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Cuisine of Australia, Australia. Barbecued mutton is also a specialty in some areas of the United States of America, United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abbacchio – Italy * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Irish Stew
Irish stew () or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place. Basic ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour; mutton was cheaper and more common in less-affluent times), as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid. Irish stew is considered a national dish of Ireland. History Stewing is an ancient method of cooking meats that is common throughout the world. After the idea of the cauldron was imported from continental Europe and Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, with ovens being practically unknown to the ancient Gaels. The cauldron, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cawl Cennin
Leek soup, or Leek and Potato soup, () is a soup based on potatoes, leeks, broth (usually chicken), and heavy cream. Other ingredients used may be salt, pepper, and various spices. Preparation and presentation Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this, all ingredients are combined and stirred. Chive Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae. A perennial plant, ''A. schoenoprasum'' is widespread in nature across much of Eurasia and North America. It is the only spec ...s may be used for garnish. Like many other soups, it is often eaten with bread and butter. It is sometimes suggested as an inexpensive meal to prepare, and a suitable soup to freeze for later use. See also * Cawl * List of soups * List of vegetable soups References Vegetable soups Welsh cuisine British soups Irish cuisine Australian soups New Zealand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the " cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb Dishes
Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 film), a silent short comedy starring Harold Lloyd * ''The Lamb'' (2014 film), a 2014 Turkish-German film * ''The Lamb'' (2017 film), a 2017 American animated film * ''Lamb'' (1985 film), a 1985 drama starring Liam Neeson * ''Lamb'' (2015 American film), a 2015 American film by Ross Partridge * ''Lamb'' (2015 Ethiopian film), a 2015 Ethiopian film * ''Lamb'' (2021 film), a supernatural drama film starring Noomi Rapace * '' LaMB'', a 2009 animated telefilm * The Lambs, an American theatrical organization * ''The Lambs'' (film), a 1996 Swiss drama film * ''The Lamb'', an uncompleted film project by Garth Brooks about the fictional musician Chris Gaines * "Lambs", an episode of the television series ''Teletubbies'' Literature * ''Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Soups
British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories and Crown Dependencies. * British national identity, the characteristics of British people and culture * British English, the English language as spoken and written in United Kingdom of Great Britain and Northern Ireland and, more broadly, throughout the British Isles * Celtic Britons, an ancient ethno-linguistic group * Brittonic languages, a branch of the Insular Celtic language family (formerly called British) ** Common Brittonic, an ancient language Other uses *People or things associated with: ** Great Britain, an island ** British Isles, an island group ** United Kingdom, a sovereign state ** British Empire, a historical global colonial empire ** Kingdom of Great Britain (1707–1800) ** United Kingdom of Great Britain and Ireland (1801–1922) * British Raj, colonial India under the British Empire * British Hong Kong, colonial H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lancashire Hotpot
Lancashire hotpot is a stew originating in Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and slowly baked in a pot at a low heat. History and etymology In the 17th century, the word "hotpot" referred not to a stew but to a hot drink—a mixture of ale and spirits, or sweetened spiced ale. An early use of the term to mean a meat stew was in ''The Liverpool Telegraph'' in 1836: "hashes, and fricassees, and second-hand Irish hot-pots" and the ''Oxford English Dictionary'' (OED) cites the dish as being served in Liverpool in 1842. The '' Oxford Companion to Food'' (OCF) cites Elizabeth Gaskell's 1854 novel '' North and South'', depicting hot-pot as the most prized dish among cotton workers in a northern town. The OED gives the etymology as "hot adj. + pot n.", and cites the analogous French term ''pot-au-feu''. The OCF refers to earlier forms of the term: "hotchpotch" (a mixed dish, typically a meat and vegetable s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fårikål
Fårikål () is a traditional Norwegian dish and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper, and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn, and over 70% of the Norwegian population reports eating the dish at least once during this time period. Fårikål Feast Day is celebrated on the last Thursday in September each year. Name Fårikål is a compound word literally meaning "mutton in cabbage". The name was amended from Danish "gaas i hvidkaal" (goose in white cabbage). In popular culture On September 29, 2012, Guinness World Records approved the World Record of making the largest portion of fårikål ever. The result was 594.2 kg fårikål, prepared to be finished at the same time, consisting of 60% lamb and 40% cabbage. The event happened in Spikersuppa, Oslo, Norway, and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
