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Cennin ac Ŵyau Mewn Saws Caws (Leek and Eggs in Cheese Sauce)

Cennin ac Ŵyau Mewn Saws Caws (Leek and Eggs in Cheese Sauce) is a classic Cymric (Welsh) for a traditional vegetarian dish of fried leeks and hard-boiled eggs cooked in a white sauce with cheese. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Leek and Eggs in Cheese Sauce (Cennin ac Ŵyau Mewn Saws Caws).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Milk Recipes Cheese Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

Ar Gyfer y Cennin a'r Ŵyau:
6 ŵy wedi eu berwi'n galed
1 clof o arlleg, wedi gwasgu
450g o gennin ifanc, wedi tafellu'n geiniogau
50g o fenyn

Ar Gyfer y Saws:
600ml o lefrith
50g o fenyn
50g o flawd plaen
halen a phupur, at flas
150g o gaws wedi ei ratio
persli a chennin syfi, i addurno

Dull:

Toddwch y menyn mewn padell, ychwanegwch y cennin a'r garlleg a ffriwch yn ysgafn am tua 5 munud. Yn y cyfamser, paratowch y saws. Cyfunwch y menyn a'r blawd gan eu troi i wneud past llyfn. Dewch a'r llefrith i ferwi cyn chwystrellu i fewn y paste menyn a blawd (ychwanegwch ddarn bychan ar y tro). Dychwelwch i'r gwres, dewch a'r gymysgfa i fudferwi a choginiwch yn ysgafn nes fod y saws wedi twchu. Ychwanegwch halen a phupur du at flas yna ychwanegwch y caws (cadwch ychydig o'r neilltu i orffen y bwyd) a choginiwch nes ei fod wedi toddi i fewn i'r saws. Trowch y cenin wedi ffrio i waelod desgil gratin wedi ei iro'n dda. Hannerwch yr ŵyau a gosodwch rhain am ben y cennin, cyn tywallt y saws caws dros popeth. Gwasgarwch y caws sydd ar ôl dros y cyfan cyn rhoi'r ddesgil o dan y gril a choginio nes fod pen y saws yn euraidd. Addurnwch gyda chennin syfi a phersli a gweinwch gyda stwns tatws.

English Translation

Ingredients:

For the Eggs and Leeks:
6 hard-boiled eggs, halved lengthways
1 garlic clove, crushed
450g young leeks, sliced into rounds
50g butter

For the Sauce:
600ml milk
50g butter
50g plain flour
salt and freshly-ground black pepper
150g grated cheese
parsley and chives, to garnish

Method:

Melt the butter in a pan, add the leeks and garlic then fry gently for about 5 minutes.

In the meantime, prepare the sauce. Combine the butter and flour to form a smooth paste (known as a beurre manié). Bring the milk to a boil then whisk in the flour and butter paste, a small piece at a time. Return to the heat, bring to a simmer and cook gently until thickened. Season to taste with salt and black pepper, then work in the cheese (retain some for topping the dish) and cook until melted.

Turn the fried leeks into the base of a buttered gratin dish. Arrange the egg halves on top then pour over the cheese sauce. Scatter the reserved cheese over the top, place under the grill and cook until the top of the dish is golden.

Garnish with chives and parsley and serve hot, accompanied by mashed potatoes.