Welsh Pica Pica

Welsh Pica Pica is a traditional dish that beautifully embodies the rich culinary heritage of Wales. While it may not be as famous as Welsh rarebit or cawl, this meal holds its significant place within the charming tapestry of regional recipes. The term "Pica Pica" is a colloquial expression in parts of Wales, often attributed to the delightful mingling of a variety of flavors and textures in one dish, reminiscent of the way one would piece together a mosaic. Historically, this dish has been a way to utilize various ingredients available in Welsh households, particularly during times when resources were limited. Drawing from the rustic ambiance of the Welsh countryside, Pica Pica offers a truly comforting and hearty dining experience.

Ingredients

• Lamb - 500g, cubed
• Potatoes - 4 medium-sized, peeled and diced
• Leeks - 2, sliced thinly
• Wild mushrooms - 200g, roughly chopped
• Carrots - 2, diced
• Parsnips - 2, diced
• Butter - 50g
• Olive oil - 2 tablespoons
• Thyme - a few sprigs
• Rosemary - a few sprigs
• Bay leaves - 2
• Beef stock - 500ml
• Salt - to taste
• Pepper - to taste
• Red wine - 100ml
• Peas - 100g
• Caerphilly cheese - 100g, grated

Preparation

To prepare this heartwarming dish, gather all your ingredients and ensure they are ready for use. This includes having the lamb cubed, the potatoes, carrots, and parsnips diced, and the leeks and wild mushrooms sliced and chopped respectively. Begin by heating a large ovenproof pot over medium heat. Add the olive oil and half the butter, and once heated, add the lamb cubes. Sear the lamb on all sides until well browned. Remove the lamb from the pot and set aside.

Cooking Process

In the same pot, add the remaining butter and toss in the leeks. Cook until they soften and slightly caramelize. Add the wild mushrooms, carrots, and parsnips, and sauté until all vegetables are tender. Sprinkle the mixture with thyme, rosemary, and the bay leaves, stirring occasionally to mix the flavors. Return the seared lamb to the pot, stirring to combine all ingredients robustly. Pour in the red wine and allow it to simmer, reducing slightly to concentrate the flavors. This process should take about 5 minutes. Add the beef stock and season with salt and pepper to taste. Bring the mixture to a gentle simmer then cover the pot with a lid.

Bake in the Oven

Preheat your oven to 180°C (350°F). Once the oven is ready, transfer your pot to the oven and allow it to cook slowly, using your cooking timer for around 1.5 to 2 hours, or until the lamb is tender and the flavors have melded beautifully. In the final 15 minutes of cooking, add the peas, stirring them through the sauce, and sprinkle the Caerphilly cheese over the top, allowing it to melt and form a deliciously gooey top layer. Once cooked, remove the pot from the oven and let it sit for a few minutes before serving.

Serving and Enjoying

The best way to enjoy Welsh Pica Pica is by serving it hot, straight from the pot. This dish can be paired beautifully with crusty bread or a fresh green salad. The contrast of the hot, savory casserole with a refreshing salad creates a balance that enhances the complexities of this meal. As you savor each bite, relish the harmony of traditional flavors and the savory elements unique to the Welsh countryside.