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Welcome to the Celtnet Welsh (Cymric) Recipes Page for Prawn Patagonia

Corgimwch dell Patagonia
(Prawn Patagonia)

Origin: Welsh (Patagonia)      Period: Traditional

Original Recipe

Cynhwysion:

1 blodfresych bychan
600ml saws béchamel trwchus
220ml hufen dwbwl
225g corgimwch (heb gregyn)
120g caws Caerffili
1 llwy de halen garlleg
1 llwy fwrdd saws tomato
1 llwy de saws seleri
1 llwy de llawryf wedi malu
1 llwy de tyrmeric
1 llwy de powdwr mwstad
pupur du

Coginiwch y blodfresych nes fod y blodau yn feddal ond yn dal yn galed. Torrwch y blodau bychan gan roi llwy bwdin ohonynt mewn desglau bychan. Ychwanegwch y saws tomato, halen garlleg, halan seleri, llawryf, tyrmeric, powdwr mwstad a'r pupur du i'r saws béchamel cyn ychwanegu'r corgimychiais a'r caws. Cynheswch yn ysgafn gan gymysgu popeth ynghyd.

Pan yn gynnes (peidiwch a berwi) tywaltwch y gymysgfa dros y blodfresych a rhoddwch o dan ril i gynhesu nes y neuraidd frown. Gweinwch yn boeth.


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English Translation

Ingredients:

1 small cauliflower
600ml thick béchamel sauce
220ml double cream
225g shelled prawns
120g Caerphilly cheese
1 tsp garlic salt
1 tbsp tomato paste
1 tsp celery salt
1 tsp ground bay leaf
1 tsp turmeric
1 tsp mustard powder
black pepper


Method:

Cook the cauliflower until the florets are soft but still firm. Cut the individual florets from the main stalk, and add a desert spoon into the base of small, individual, oven-proof dishes. Mix the tomato paste, garlic salt, celery salt, ground bay leaf, turmeric, mustard powder and black pepper into the béchamel sauce. Beat well, add the prawns and Caerphilly cheese and heat gently (do not boil).

When warm pour the sauce over the cauliflower and place under a grill until the top has browned nicely. Serve immediately.

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