Potes Cregyn Gleision Gyda Ceirch
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Original RecipeDyma botes traddodiadol o lannau'r Fenai sydd yn ychwanegu pelni blawd ceirch i botes o gnawd cregyn gleision gyda llefrith. Cynhwysion:
60 o gregyn gleision Glanhewch y cregin gleision yn dda cyn eu cyfuno mewn sosban gyda'r dŵr. Coginiwch yn araf am tua 8 munud, neu nes i'r cregyn gleision agor yna hidlwch yr hylif i fowlen. Pigwch dros y cregin gleision gan daflu unrhyw rai sydd heb agor. Tynnwch y cnawd allan o'r cregin gleision sydd ar ol.
English TranslationThis is a traditional stew or pottage from the banks of the Menai straits that uses balls of oatmeal flour to bulk out a milk and mussel stew. Ingredients:
60 mussels Method:Clean the mussels thoroughly and de-beard then combine in a pan with the water. Cover and cook slowly for about 8 minutes, or until the mussels open. Strain the liquid into a bowl then pick over the mussels, discarding any that have not opened. Remove the meat from the remaining mussels and set aside. Place the oatmeal in a pan and heat gently until it toasts to a golden brown then set aside to cool. In the meantime combine the milk and strained mussel liquid in a pan. Season with salt to taste then add the mussel meat. Bring the mixture to a gentle simmer (but do not allow to boil). Now turn the toasted oatmeal into a large bowl. Remove 250ml of the mussel stock (the milk stock) from the pan. Pour this on top of the oatmeal and stir quickly so that the flour comes together as small balls. Transfer these to the stew then ladle into bowls and serve with plenty of buttered crusty bread. |
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