Cennin wedi eu Llenwi gyda Oen a Rhosmari (Welsh Lamb and Rosemary Stuffed Leeks)

Cennin wedi eu Llenwi gyda Oen a Rhosmari (Welsh Lamb and Rosemary Stuffed Leeks) is a traditional Cymric (Welsh) recipe for a classic dish of leeks stuffed with minced (gound) lamb and braised in a lamb stock and tomato base that makes a wonderful starter for St David's day but which can also be served as a main meal. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Lamb and Rosemary Stuffed Leeks (Cennin wedi eu Llenwi gyda Oen a Rhosmari).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

Tags : Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma cyfatebiad Cymreig i wahanol brydau llysiau wedi'u stwffio ble mae cennin wedi gwagio yn y cannol yn cael eu stwffio â briwgig cig oen a chennin wedi'u torri a'u mudstiwio mewn stoc cig oen cyn ei weini. Gell gweini rhain unai fel cwrs cyntaf neu fel prif gwrs gyda chyfeiliant.

Cynhwysion:

225g briwgig oen heb lawer o fraster
3 cennin mawr, wedi eu golchi a'u torri'n ddarnau 5cm a thynnu unrhyw ddail allanol caled
1 llwy de o olew llysiau
1 sbrig rhosmari ffres, dail wedi'u tynnu a'u torri'n fân
1 llwy de cwmin wedi llifanu
1 llwy de o hadau cwmin
150ml stoc cig oen
1 llwy fwrdd piwrî tomato
tun bach tomatos wedi'u torri (~200ml)

Dull:

Cymerwch bob darn o genhinen a chan ddefnyddio carn llwy bren gwthiwch allan haenau canol lliw golau y genhinen, gan adael twll yng nghanol y genhinen ar gyfer stwffio. (Cadwch y canolau cennin a'u torri'n fân). Gosodwch y darnau cennin cyfan ar eu pennau mewn dysgl dwfn tebyg i ddesgil gratin a pharatowch y cymysgedd briwgig. Cynheswch yr olew mewn padell fawr cyn ychwanegu'r briwgig oen a'i ffrio, gan droi'n aml, nes yn frown. Ychwanegwch y canolau cennin wedi'u torri ynghyd â'r rhosmari, cwmin mâl a hadau cwmin, au coginio am 1-2 funud. Nawr ychwanegwch y stoc, y piwrî tomato a'r tomatos tun. Dewch â phopeth i ferwi. Y ofalus, defnyddiwch y gymysgedd briwgig i stwffio canol y cennin (efallai y bydd angen i chi ei wthio i lawr gyda carn llwy bren). Gellir rhoi unrhyw gymysgedd briwgig dros ben o amgylch ymyl y ddysgl. Gorchuddiwch â ffoil, trosglwyddwch i’ch popty poeth a’i bobi am 30-40 munud – tynnwch a gwiriwch fod haenau allanol y cennin yn dendr (efallai y bydd angen i rai darnau cennin galetach goginio ychydig yn hirach). Gweinwch gyda reis sbeislyd a llysiau gwyrdd ychwanegol.

English Translation

This is the Welsh equivalent of various stuffed vegetable dishes where hollowed leeks are stuffed with lamb mince and chopped leeks and braised in lamb stock before serving. These can be served as a starter or as part of a main course with accompaniments.

Ingredients:

225g (8oz) lean lamb mince
3 large leeks, washed and cut into 5cm (2 in) pieces and any tough outer layers removed
1 tsp vegetable oil
1 sprig fresh rosemary, leaves removed and finely chopped
1 tsp ground cumin
1 tsp cumin seeds
150ml (3/5 cup) lamb stock
1 tbsp tomato purée
small tin chopped tomatoes (~200ml)

Method:

Take each piece of leek and using the handle of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing. (Reserve the leek centres and finely chop).

Place the whole leek pieces ‘end on’ into a deep gratin-type dish and prepare the mince mixture.

Heat the oil in a large pan and add the lamb mince and fry, stirring frequently, to brown. Add the chopped leek centres along with the rosemary, ground cumin and cumin seeds, and the cook for 1-2 minutes.

Now add the stock, tomato purée and canned tomatoes. Bring everything to a boil.

Carefully spoon the mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon). Any left-over mince mixture can be spooned around the edge of the dish.

Cover with foil, transfer to your pre-heated oven and bake for 30-40 minutes – remove and check that outer layers of leek are tender (some ‘tougher’ leeks may need to cook slightly longer).

Serve with spiced rice and extra green vegetables