Peli bara lawr, perlysiau a lemwn gyda saws iogwrt (Laverbread, Herb and Lemon Balls with Yoghurt Sauce)

Peli bara lawr, perlysiau a lemwn gyda saws iogwrt (Laverbread, Herb and Lemon Balls with Yoghurt Sauce) is a modern Cymric (Welsh) recipe for a vegetarian starter or snack of stuffing-type balls flavoured with laverbread and herbs that's served with a yoghurt sauce and which is excellent for two to share on St Dwynwen's day. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Caramelised Root Vegetable Tart (Laverbread, Herb and Lemon Balls with Yoghurt Sauce).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

2–4

Rating:

Tags : Vegetarian Recipes Herb Recipes Bread Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma gychwynnwr cyfoes o beli tebyg i stwffin wedi'u gwneud o waelod o friwsion bara â blas bara lawr, perlysiau, garlleg a sudd lemwn a chroen sy'n cael eu gweini â saws dipio yn seiliedig ar iogwrt. I ddweud y gwir, mae'r gymysgfa bara yn dda few stwffin i ffowlyn gwyllt (hwyaden, ffowlyn gini, sofliar ac ati). Mae hefyd yn gweithio fel tamaid cyn pryd i ddau ei rannu.

Cynhwysion:

1 nionyn gweddol o faint, wedi’i blicio a’i dorri’n fân
2 ewin garlleg, wedi’u pilio a’u malu
llond llwy bwdin o olew llysiau
100g o friwsion bara gwyn neu frown ffres
2 lond llwy fwrdd orlawn o fara lawr ffres neu o dun
croen a sudd 1 lemwn
llond llwy fwrdd o bersli ffres wedi’i dorri’n fân
llond llwy fwrdd o fintys ffres wedi’i dorri’n fân

Ar Gyfer y Saws Iogwrt:
250g iogwrt plaen
1 ewin garlleg
1 llond llwy fwrdd mintys ffres
croen a sudd ½ lemwn

Dull:

Twymwch badell ffrio drom dros wres cymhedrol, ychwanegwch yr olew a phan yn boeth defnyddiwch i goginio’r nionyn a’r garlleg nes eu bod yn feddal. Tynnwch y badell oddi ar y gwres ac ychwanegwch y cynhwysion eraill. Cymysgwch nhw’n dda ac ychwanegu ychydig o bupur a halen môr — dim gormod gan y gall y bara lawr fod yn hallt. Ffurfiwch rhyw wyth o beli bychain o’r gymysgedd a’u rhoi ar dun pobi wedi’i iro. Coginiwch nhw yn y ffwrn (180ºC/350ºF/Marc Nwy 4) am 20 munud neu hyd nes y byddant wedi crimpio’n dda. Gallwch hefyd eu ffrio am tua dwy funud mewn 2 lond llwy fwrdd o olew llysiau gan eu troi yn gyson i wneud yn sicr eu bod wedi’u brownio trostynt. Ar gyfer y saws iogwrt: Malwch y garlleg a thorrwch y mintys yn fân. Cymysgwch y rhain i mewn i’r iogwrt gyda chroen a sudd ½ lemwn. Sesnwch gyda halen a phupur i flasu. Gweinwch y peli bara lawr gyda'r saws iogwrt i drochi,

English Translation

This is a modern-style starter of stuffing-type balls made from a base of breadcrumbs flavoured with laverbread, herbs, garlic and lemon juice and zest that's served with a yoghurt-based dipping sauce. Truly, the bread mixture makes an excellent stuffing for wild fowl (duck, guineafowl, quail etc.). It also works as a starter for two to share.

Ingredients:

1 medium-sized onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 dessert spoonful of vegetable oil
100g fresh white or brown breadcrumbs
2 heaped tablespoons of fresh or tinned laverbread
zest and juice of 1 lemon
1 tbsp of finely-chopped fresh parsley
1 tbsp of finely-chopped fresh mint

For the Yoghurt Sauce:
250g plain yoghurt
1 clove of garlic
1 tablespoon fresh mint
zest and juice of ½ lemon

Method:

Heat a heavy frying pan over a moderate heat, add the oil and when hot use to cook the onion and garlic until they are soft. Remove the pan from the heat and add the other ingredients. Mix them well and add a little pepper and sea salt - not too much as the laverbread can be salty.

Form the mixture into about eight small balls and place them in a greased baking tin. Cook them in the oven (180ºC/350ºF/Gas Mark 4) for 20 minutes or until they are well crimped. You can also fry them for about two minutes in 2 tablespoons of vegetable oil, turning them constantly to make sure they are browned all over.

For the yoghurt sauce: Crush the garlic and finely chop the mint. Mix these into the yoghurt with the zest and juice of ½ a lemon. Season with salt and black pepper to taste.

Serve the laverbread balls with the yoghurt sauce for dipping.