The Recycled Cook

The Recycled Cook By Adrian Sleeman Traditional Welsh Cawl Making leftover food into even tastier dishes is all about using your imagination to its fullest. What better place to start than with a Welsh classic, " C awl ", which in Welsh sim ply means mixture. This is a dish that you will find in rural areas all over the world, wi t h many different names and variations: C aldo, Cazuela, Cock-a-leekie or Ajiaco to name but a few but they all have one thing in common, they are cheap, who lesome, warming and satisfying.  http://en.wikipedia.org/wiki/List_of_soup The thing abo ut recycling food is that you need to plan ahead, that way you wa s te little and make far more of the food y ou are cooking. S o what is "Cawl" made from?  Ingredients: 2 Litres of Stock ( see below for method ) A whole chicken carcass (you can also use leftover pieces of Beef or Lam b ) Whatever root vegetables you have; Carrots, Swede, Potatoes , P

The Recycled Cook By Adrian Sleeman When I was growing up in New Quay, West Wales, my twin brother and I spent a lot of time with my grandparents. Although I didn't realise it at the time, We learned a lot about cooking from my grandmother, who we used to call Mamgu,or Mam for short (Welsh for grandmother). In the small kitchen you would find a side of salt cured bacon, not unlike the hams of Italy and Spain but we were never allowed to eat it un cooked, which made it taste even better when we did slice off a piece when she wasn't looking. She would waste nothing, which came from growing up with very little to start with. One of my most vivid memories of her is watching her flatten out old butter wrappers to be used for greasing baking tins. Mam was always baking, or at least that was how it seemed to me as a young boy. Many years later It occurred to me that we have lost so many of those old ways that we could resurrect and in doing so not only be more economical i