Bacwn Berw a Saws Persli
(Boiled Bacon and Parsley Sauce)

Origin: Welsh      Period: Traditional

Original Recipe

Cynhwysion:

1.4kg o gamwn
2 nionyn calolig, wedi plicio
2 o foron, wedi tafellu'n drwchus
2 goses seleri, wedi torri'n fân
1 deilen llawryfen (bay)
4 pupuren ddu

Ar Gyfer y Saws Persli:
1 llwy fwrdd of fenyn
1 llay fwrdd o flawd plaen
300ml o lefrith
halen a phupur du
2 llwy fwrdd o bersli wedi ei dorri'n fân

Cyfrifwch amwer pobi'r cig fel hyn: 20 munud am bob 450g gyda 20 munud yn ychwaneg. Nawr rhowch y gamwn mewn sosban fawr, gorchuddiwch gyda d¯r oer a dewch a'r cyfan yn araf i ferwi. Tynnwch oddi ar y gwres a taflwch y dŵr.
Rhoddwch y cig mewn sosban fawr gyda'r llysiau, deilen llwyfran a'r pupur du yna gorchuddiwch y cyfan gyda d°C a dewch a'r gymysgfa yn araf i ferwi. Codwch unrhyw erwyn oddi ar y gwyneb gyda llwy yna rhoddwch gaead ar y sosban ac amcangyfrifwch yr amser coginio o hyn ymlaen.
I wneud y saws persli toddwch y menyn mewn sosban yna taenwch y blawd am ei ben cyn cymysgu i wneud roux llyfn. Coginiwch am 2 funud, gan droi'n gyson yna chwyrliwch y llefrith i fewn nes yn llyfn. Dewch a'r gymysgfa i ferwi, gan droi'n gyson yn a coginiwch nes fod y saws wedi twchu. Blaswch gyda halen a phupur yna ychwanegwch y persli.
Pan fyd y gamwn yn barod tynnwch y croen yna tafellwch a gweinwch gyda'r saws persli.

English Translation

Ingredients:

1.4kg boneless gammon joint
2 medium onions, peeled
2 carrots, thickly sliced
2 celery sticks, finely chopped
1 bay leaf
2 black peppercorns

For the Parsley Sauce:
1 tbsp butter
1 tbsp plain flour
300ml milk
salt and freshly-grund black pepper
2 tbps parsley, finely chopped

Method:

Calculate the cooking time for the meat as follows: 20 minutes for each 450g plus 20 miutes extra. Now place the gammon in a large pan, cover with cold water and slowly bring the contents of the pan to a boil. Take off the heat and discard the water (this helps remove any excess salt).

Return the meat to a large pan along with the vegetables, bay leaf and black peppercorns then cover the contents of the pan with water and bring the mixture slowly to a boil. Remove any scum from the surface with a spoon then place a lid on the pan and calculate the cooking time from this point forward.

To make the parsley sauce melt the butter in a saucepan then scatter the flour over the top before blending in to form a smooth roux. Cook for 2 minutes, stirring constantly, then whisk in the milk until smooth. Bring the mixture to a boil, stirring constantly, then continue cooking until the sauce has thickened. Season with salt and black pepper then stir in the parsley. Keep warm.

When the gammon is ready remove any rind then slice the meat and serve with the parsley sauce.

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