Terîn Cig Oen (Welsh Lamb Terrine)

Terîn Cig Oen (Welsh Lamb Terrine) is a classic Cymric (Welsh) recipe for a terrine of lamb, eggs and leeks with bread flavoured with herbs that's steamed in a bacon wrapping to cook, chilled, sliced and served cold. The full recipe is presented here and I hope you enjoy this classic Welsh version of Welsh Lamb Terrine (Terîn Cig Oen).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

8–10

Rating:

Tags : Herb Recipes Lamb Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae'r rysáit hwn ar gyfer terîn wedi'i wneud o gymysgedd cig oen gydag wyau wedi'u berwi yn y canol wedi'u stemio i goginio gyda'r cyfan wedi ei osod mewn leinin cig moch. Rwyf wedi ei weld yn cael ei ddisgrifio mewn man arall fel 'meatloaf', ond mae hynny'n fwy o beth Americanaidd yn hytrach na Phrydeinig a chredaf fod y disgrifiad o 'terrine' yn fwy cywir.

Cynhwysion:

550g o friwgig Cig Oen Cymreig heb lawer o fraster
8 tafell cig moch brith wedi'u halltu'n sych a'i fygu â derw
1 tafell drwchus o fara gwyn (tua 50g o bwys)
2 ewin garlleg, wedi'u gwasgu

Ar gyfer y sesnin:
2 sbrigyn mintys ffres, dail wedi'u tynnu
1 sbrigyn deim ffres, dail wedi'u tynnu + sbrigyn ychwanegol ar gyfer tun
3 wy wedi'u berwi'n galed
cnwb bach o fenyn
1 cennin wedi'i chwarteru ar ei hyd

Dull:

Cynheswch eich popty i 160ºC (140ºC ffan/325ºF/Marc Nwy 3). Cyfunwch y bara, garlleg, sesnin a dail perlysiau mewn prosesydd bwyd. Chwyrnellwch gyda'u gilydd nes fod popeth wedi'i dorri'n friwsion mân. Trosglwyddwch i bowlen fawr ac ychwanegwch y briwgig. Leiniwch waelod desgil terîn 1l (4 cwpan) neu dun torth gyda 3-4 tafell o gig moch brith wedi'i osod ar ei hyd. Ychwanegwch ychydig o sbrigau teim persawrus a llenwch y terrine gyda hanner y cymysgedd cig amrwd. Nawr dodwch yr wyau wedi'u berwi'n galed ar ben y cig yn ofalus, yna gosodwch y cennin ar eu hyd dros yr wyau. Gorchuddiwch gyda'r cymysgedd cig sy'n weddill a gwasgwch yn ysgafn fel ei fod yn llenwi pob cornel, yna gorchuddiwch â 3-4 tafell bacwn arall. Llenwch dun rhostio gyda dŵr berw a rhowch y tun terîn wedi'i lenwi yn y canol, yna gorchuddiwch bopeth gyda ffoil. Trosglwyddwch i'ch popty poeth a choginiwch am tua 1 awr nes bod y cymysgedd wedi setio a choginio drwodd. Gadewch iddo oeri a'i weini mewn tafelli trwchus.

English Translation

This recipe is for a terrine made from a lamb mince mixture with boiled eggs in the centre that's steamed to cook and set in a bacon lining. I've seen it described elsewhere as a meatloaf, but that is more of an American rather than a British thing and I think the description of a 'terrine' is more accurate.

Ingredients:

550g (1¼lb) lean Welsh Lamb mince
8 dry cured, oak smoked, streaky bacon rashers
1 thick slice of white bread (weight about 50g, 2oz)
2 garlic cloves, squashed

For the Seasoning:
2 sprigs fresh mint, leaves picked
1 sprig fresh thyme, leaves picked + extra sprigs for tin
3 hard-boiled eggs
Small knob of butter
1 leek quartered lengthways

Method:

Pre-heat your oven to 160ºC (140ºC fan/325ºF/Gas Mark 3).

Combine the bread, garlic, seasoning and herb leaves in a food processor. Whizz together until the everything is mixed to a fine crumb. Transfer to a large bowl and add the mince.

Line the base of a 1l (4 cup) terrine or loaf tin with 3-4 rashers of streaky bacon laid lengthways. Add a few fragrant thyme sprigs and fill the terrine with half of the raw meat mixture.

Now carefully lay the hard boiled eggs on top of the meat, place the leeks lengthways over the eggs. Cover with the remaining meat mixture and lightly press so that it fills every corner, then cover with another 3-4 more bacon rashers.

Half fill a roasting tin with boiling water and place the filled terrine tin in the centre, then cover everything with foil. Transfer to your pre-heated oven and cook for about 1 hour until the mixture is set and cooked through. Allow to cool then serve in thick slices.