Click on the image, above to submit to Pinterest.

Brecwast Abertawe (Swansea Breakfast)

Brecwast Abertawe (Swansea Breakfast) is a traditional Cymric (Welsh) recipe for a classic breakfast of fried onion, bacon cockles and laverbread that used to be a feature of the Swansea area. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Swansea Breakfast (Brecwast Abertawe).

prep time

5 minutes

cook time

15 minutes

Total Time:

20 minutes

Serves:

Rating:

Tags : Wild Food British Recipes Cymric/Welsh Recipes

Original Recipe

Brecwast hwylys yw hwn sydd yn uchafbwyntio bwyd môr Bae Ceredigion. Nawr, rwyf yn caru bwyd mor fy hunan, ond mae amryw ar ochr fy nhad o’r teulu gyda alergedd i bysgod cregyn a chramenogion. Mae fy man yn hoff iawn of fara lawr (ond mae’n gas gan fy nhad) er ni chafodd ei magu gyda physgod cregyn. O’r herwydd, roeddwn yn eithaf chwilfrydig pan ddoes ar draws y riset yma, yn enwedig gan fod fy ngwraig yn caru bwyd mor. Rhoddais bupur cayenne cyfan wedi ei dorri’n fan yn y fersiwn a wnes iddi, ond yma rwyf yn darparu’r riset gwreiddiol. Mae hwn yn flasus ac yn hwylus i’w wneud ac hefyd yn weddol resymol. Os yn bosib, gweinwch gyda thafelli o dorth sŵp ffres. Mae cocos Penclawdd yn wir enwog ac yn briodi’n dda gyda bacwn a bara lawr. Gallwch brynu cocos Penclawdd wedi'u coginio'n barod neu'n ffres i'w paratoi gartref. Yn y riset hon rydych angen 100g o gocos yn eu cregyn (mae’n edrych yn harddach). Nodwch, gan fod amryw o’r cynhwysion yn weddol hallt, nid oes angen halen ychwanegol yn a riset.

Cynhwysion:

1 nionyn mawr, wedi ei dorri’n fân
1 llwy de or fenyn neu olew had rêp
4 tafell o facwn, wedi eu torri
100g o gocos Penclawdd wedi eu coginio
120g o fara lawr
pupur du, at flas
sudd lemwn, at flas
bara, i weini

Dull:

Rhoddwch badell ffrio mawr dros wres canolog-uchel ac ychwanegwch y menyn neu’r olew (yn arferol rwydd yn defnyddio cymysgfa) a phan yn boeth ychwanegwch y nionyn gan ffrio am 4-5 munud, neu nes yn feddal a thryloyw (ond heb liwio). Ychwanegwch y darnau bacwn a choginiwch nes yn gras yna trowch i fewn y cocos a’r bara lawr. Tro-ffriwch y gymysgfa am 2 funud nes wedi gwresogi drwodd yna sesnwch gyda phupur du wedi ei falu’n ffres a gwasgiad o sudd lemwn. Gweinwch yn unionsyth, ynghyd a thafellau o fara ffres.

English Translation

This is a really quick to make breakfast that highlights the seafood of Cardigan Bay. Now, I love seafood but never really had much growing up as many of my dad’s side of the family are allergic to shellfish and crustaceans. My mother loves laverbread (which my dad hates) but never really grew up with shellfish. So, I was really intrigued when I came across this recipe, particularly as my wife loves seafood. I put a whole chopped cayenne pepper in the version I made for her, but here I’m providing the original recipe. This is tasty and quick to make, also relatively cheap. Serve with slices of fresh batch loaf if you can. Penclawdd cockles are rightly famous and marry well with the bacon and laverbread. You can buy Penclawdd cockles ready cooked or raw to cook at home. In this recipe you need 100g of cockles in their shells (it just looks prettier). As several of the ingredients are salty you do not require any additional salt in this recipe.

Ingredients:

1 large onion, finely chopped
1 tbsp butter or rapeseed oil
4 slices of back bacon, chopped
100g cooked Penclawdd cockles
120g laverbread
black pepper, to taste
lemon juice, to taste
bread, to serve

Method:

Place a large frying pan over medium-high heat add the butter or oil (I tend to use half and half) and when hot add the onion and fry for about 4-5 minutes, until soft and translucent but not coloured.

Add the bacon and cook until crisp then stir in the cockles and laverbread. Stir fry the mixture for about 2 minutes, until heated through then season with freshly-ground black pepper and a squeeze of lemon juice.

Serve immediately, accompanied by slices of fresh bread.