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Rhiwbob Rhost â Iogwrt (Limpets)
Llygaid Meheryn (Limpets) is a traditional Cymric (Welsh) recipe for a classic method of cooking limpets with stinging nettle leaf tips to soften them before frying in bacon fat and serving. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Limpets (Llygaid Meheryn).
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
2
Rating: 
Tags : British RecipesCymric/Welsh Recipes
Original Recipe
‘Llygaid y graig’ yw’r enw a arferir am y pysgod cregyn hyn mewn rhai ardaloedd, e.e. Aber-porth, Aberteifi. Yn draddodiadol, defnyddid llygaid meheryn fel ffynhonnell protein rhad i ychwanegu at y styffylau brecwast o wyau a chig moch. Rwy’n cofio eu casglu fel plentyn, fel arfer pe baem wedi mynd allan i bysgota a heb ddal unrhyw beth — i sicrhau na ddaethom adref yn hollol waglaw.
Cynhwysion:
12 llygaid meheryn
6 blaenion dail danadl poethion
dŵr a halen
Dull:
Berwch y ‘llygaid’ mewn dŵr a halen gyda'r blenion danadl poethion am dipyn o amser (hy 2 awr o leiaf) cyn eu tynnu allan o’r cregyn. (Byddid yn rhoi blaenion dail danadl poethion i mewn yn y dŵr gyda hwy i’w breuhau, weithiau.)
Yna, golchwch y ‘llygaid’ a’u torri’n ddarnau (torri pob un ohonynt yn bedwar darn, fel rheol) cyn eu ffrio mewn saim cig moch. Gellir ysgwyd ychydig o flawd ceirch drostynt wrth eu ffrio.
Amriwiaith arall oedd eu ffrio mewn saim cig moch gyda ‘nionyn ac wy oedd yr arfer mewn ambell ardal, e.e. Uwchmynydd, Llŷn.
English Translation
'Llygaid y graig' (eyes of the rocks) is the name used for these shellfish in some areas, e.g. Aberporth, Cardigan. Limpets were traditionally used as a cheap protein source to supplement the breakfast staples of eggs and bacon. I do remember collecting them as a child, usually if we had gone out fishing and not caught anything — to ensure we didn't come home completely empty handed.
Ingredients:
12 limpets
6 nettle tips
salted water
Method:
Boil the limpets in salted water with the stinging nettle tips for a long time (ie at least 2 hours) before removing them from the shells. (The tips of stinging nettle leaves would be put in the water with them to soften them, sometimes.)
Then, wash the limpets and cut them into pieces (cut each of them into four pieces, as a rule) before frying them in bacon fat. A little oatmeal can be sprinkled over them when frying.
Frying them in bacon fat with onion and egg was another tradition in some areas, e.g. Uwchmynydd, Llŷn.
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