Cawl vs Jam Roly Poly
Cawl
600g lamb steaks, diced
1 tablespoon flour (mixed with salt and pepper)
Rapeseed oil
4 large potatoes, diced (no need to peel them)
4 large carrots, peeled & diced
1/2 swede, peeled & diced
2 parsnips, peeled & diced
3 leeks, rinsed thoroughly & sliced
sea salt & pepper (to taste)
freshly chopped parsley (garnish)
crusty bread (to serve)
Toss the diced lamb in the seasoned flour, and in a large cooking pot, heat the oil until hot. Add the lamb and cook for 3 to 4 minutes, stirring all the time, until the lamb has a golden brown crust.
Turn down the heat, add 2 litres of water, then add the diced potatoes, carrots, swede and parsnips. Season to taste with salt and pepper, place a lid on the pot and simmer for 2 hours, or until the meat is tender and the vegetables are cooked.
20 minutes before the end of cooking, add the chopped leeks, replace the lid and continue to cook.
When cooked, scatter the chopped parsley over the top, then serve in warmed bowls with a side of crusty bread.
Jam Roly Poly
Small amount of unsalted butter , for greasing
250 g self-raising flour
125 g shredded suet
25 g caster sugar , plus extra for sprinkling
20 ml milk , plus extra for brushing
5 tablespoons no added sugar raspberry jam
Handful of raspberries , plus extra to serve
1 large free-range egg
Preheat the oven to 200ºC/400ºF/gas 6.
Grease a baking tray with a little butter. Place the flour, suet and sugar with a pinch of sea salt in a bowl. Stir the mixture, adding the milk, a splash at a time, to combine – you want to make a soft, but not sticky, dough.
Flour a surface and roll the dough out to a rectangle that measures approximately 20cm x 30cm and is 1cm thick. Trim with a knife to even out, if necessary.
Dollop the jam over the dough, spreading evenly to leave a 1cm border from the edges. Scatter over a handful of raspberries.Brush the edges with milk, then carefully roll the dough up, from the short side, into a log.
Transfer to the baking tray, making sure the sealed edge sits underneath. Crack the egg into a bowl and beat it, then brush the egg over the log and sprinkle with sugar.Bake for 30 to 40 minutes, or until the roll is golden and cooked through.
Slice up and serve with custard and extra raspberries (optional).
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