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Cocos Potiedig (Potted Cockles)

Cocos Potiedig (Potted Cockles) is a traditional Cymric (Welsh) recipe (based on a Victorian original) for a method of preserving cockle meats by preserving in spiced butter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Potted Cockles (Cocos Potiedig).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+2 hours setting)

Serves:

Rating:

Tags : Spice Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit Fictoraidd glasurol ar gyfer ffordd o gadw pysgod cregyn trwy storio mewn menyn clir. Roedd hwn yn arfer bod yn llawer mwy cyffredin nag ydyw heddiw ond mae'n rysáit sy'n werth ei ddiogelu.

Cynhwysion:

Pecyn 250g o fenyn heb halen
320g o gnawd cocos wedi paratoi
1 ddeilen llawryf neu sbrigyn o helyg Mair
½ llwy de o nytmeg/ byrllysg wedi'i falu neu bowdwr hadau efwr
¼ llwy de o bupur cayenne neu bupur dŵr wedi'i dorri
2 lwy fwrdd o sudd lemwn neu wyrddsug.

Dull:

Dechreuwch trwy egluro'r menyn. Torrwch y pecyn cyfan o fenyn yn giwbiau bach, rhowch nhw mewn padell a'u toddi dros wres ysgafn iawn ynghyd â'r ddeilen llawryf neu helyg Mair. Wrth i'r menyn gynhesu, mae'r braster menyn gwyn yn casglu fel llysnafedd ar y top. Defnyddiwch lwy hidlo i godi’r braster menyn i ffwrdd yn ysgafn gan ei roi i’r naill ochr, peidiwch â’i daflu gan ei fod yn flasus wedi ei weini ar dost. Unwaith y bydd yr holl fraster menyn wedi ei dynu, ychwanegwch weddill y sbeisys a'r sudd lemwn at y menyn sydd bellach wedi'i glirio, gan ddiffodd y gwres ond cadwch y sosban dros yr hob i gadw'r menyn yn hylif. Gan weithio'n eithaf cyflym, rhannwch eich cocos rhwng pedair desgil ramekin bach. Tynnwch y ddeilen llawryf/helyg Mair ac arllwyswch y cymysgedd menyn hylif sbeislyd dros y cocos. Gwnewch yn siŵr bod y cigoedd cocos yn cael eu gwthio o dan yr wyneb. Gadewch o'r neilltu i setio ac unwaith maen nhw wedi oeri, gorchuddiwch nhw ac oeri yn yr oergell am o leiaf 2 awr cyn i chi eu gweini. Gellir eu storio yn yr oergell ond dylid eu bwyta o fewn tridiau. Gweinwch ar blât gyda bara ceirch gwymon neu dost brown poeth.

English Translation

This is a classic Victorian recipe for a way of preserving shellfish by storing in clarified butter. This used to be much more common that it is today but it's a recipe that's worth preserving.

Ingredients:

250g pack of unsalted butter
320g of cockle meats
1 bay leaf or a sprig of bog myrtle
½ teaspoon ground nutmeg/mace or powdered hogweed seed
¼ teaspoon cayenne pepper or chopped water pepper
2 tbsp lemon juice or verjus

Method:

Begin by clarifying the butter. Cut the whole pack of butter into small cubes, put them in a pan and melt them over a really gentle heat along with the bay leaf or bog myrtle. As the butter heats, the white butterfat collects as if scum on the top. Use a strainer spoon to gently lift off the butterfat putting it to one side, don’t discard, it as it’s really nice on toast.

Once the butterfat has been removed, add the remainder of the spices and the lemon juice to the now clarified butter and switch off the heat but keep the pan over the hob to keep the butter liquid.

Working quite quickly, divide your cockle meats into four small ramekin dishes. Take out the bay leaf/bog myrtle and pour the spiced liquid butter mixture over the cockles. Make sure the cockle meats are pushed below the surface. Leave them to set and once they are cool, cover them and chill in the fridge at least 2 hours before you plan to serve them. They can be stored in the fridge but you should eat them within three days.

Serve on a plate with seaweed oatcakes or hot brown toast.