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Cennin Cawsiog Gyda Chig Moch (Cheesy Leeks with Ham)

Cennin Cawsiog Gyda Chig Moch (Cheesy Leeks with Ham) is a modern Cymric (Welsh) recipe for a classic supper dish of blanched leek halves wrapped in sliced ham and served in a crème fraîche and cheese sauce thickened with breadcrumbs. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cheesy Leeks with Ham (Cennin Cawsiog Gyda Chig Moch).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Pork Recipes Cheese Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae hwn yn bryd cinio neu ddysgl swper ysgafn syml o gennin wedi'i sgaldanu a'i haneru, gyda'r darnau wedi'u lapio mewn cig moch a'u gorffen mewn saws caws.

Cynhwysion:

2 gennin fawr, wedi'u golchi, eu tocio a'u haneru
4 tafell o gig moch
50g caws Caerffili
100ml crème fraîche
1 tafell o fara, wedi'i chwipio'n friwsion

Dull:

Cynheswch eich popty i 200C (ffan 180C/400F/nwy 6) a berwch eich tegell. Trefnwch y cennin mewn un haen mewn sosban fawr ac arllwyswch ddigon o ddŵr berwedig i'w gorchuddio. Dewch â'r cyfan i ferwi, yna gorchuddiwch gyda chaead y sosban a mudferwch am 5 munud nes fod y cennin yn frau. Rhowch 2 dafell o ham, yn gorgyffwrdd, ar fwrdd, yna gosodwch 2 hanner cennin ar un pen. Lapiwch gyda'r ham, yna ailadroddwch gyda'r cennin eraill, yna rhowch cyn trosglwyddo'r parseli i dysgl fach sy'n addas i'r popty. Cymysgwch dri chwarter y caws gyda'r crème fraîche, yna sesnwch i flasu a lwywch dros y parseli ham a chennin. Cymysgwch weddill y caws gyda'r briwsion bara a'u gwasgaru dros ben popeth. Trosglwyddwch i'ch popty poeth a phobwch am 15 munud nes bod y caws yn euraidd ac yn byrlymu. Gweinwch gyda salad gwyrdd a bara crystiog i sychu'r saws.

English Translation

This is a simple lunchtime or light supper dish of blanched and halved leeks wrapped in ham and finished off in a cheese sauce.

Ingredients:

1kg rhubarb, weighed after trimming, cut into 3cm chunks
1kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin)
2 vanilla pods, halved lengthways
juice 1 lemon

Method:

Pre-heat your oven to 200C (180C fan/400F/gas 6) and boil your kettle.

Arrange the leeks in a single layer in a large saucepan and pour over just enough boiling water to cover. Bring to a boil, then cover and simmer for 5 mins until the leeks are just tender.

Lay 2 slices of ham, overlapping, on a board, then sit 2 leek halves at one end. Wrap up, repeat with the other leeks, then place the parcels in a small ovenproof dish.

Mix three-quarters of the cheese with the crème fraîche, then season to taste and spoon over the parcels. Mix the remaining cheese with the breadcrumbs and scatter over the top. Place in your pre-heated oven and bake for 15 mins until the cheese is golden and bubbling.

Serve with a green salad and crusty bread to mop up the sauce.