Cawl Cennin, Salt Bacon and Caerphilly Cheese

Name: Cawl Cennin, Salt Bacon and Caerphilly Cheese
Yield: Serves 4
Cuisine: British
Ingredients: salt and pepper; 5–6 leeks, cleaned and finely sliced; 2 onions, peeled and cut in half; 2 carrots, cut in rough chunks; 4–5 celery sticks, cut in rough chunks; salt and pepper; 400 g Caerphilly cheese; fresh crusty bread, to serve; 1 x 2 kg piece of salted bacon; 1 small bunch of fresh thyme; 3–4 bay leaves; 1 tsp black peppercorns; 1 garlic bulb, cut in half

Preparation info

Serves
4

Difficulty
Complex

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is a traditional Welsh dish, the equivalent I suppose of the Irish stew. Everyone has an opinion on what should and shouldn’t go in the pot, as this used to be a way to use up leftovers and odd cuts of meat, but whatever you use, it will hit the spot.

Ingredients

5–6 leeks, cleaned and finely sliced
salt and pepper
400 g Caerphilly cheese

Europe
United Kingdom
Main course
Winter
February
January

Method

Firstly, make the stock by putting the salted bacon in a saucepan with all the other stock ingredients. Cover with cold water and bring to the boil. Turn down the heat to a gentle simmer, cover and cook for a further 2–3 hours, skimming frequently.

Remove from the heat and allow to settle. Pass the liquid through a very fine sieve and chill overnight. Reserve the cooked bacon.