Cyw Iâr Glan Teifi (Teifiside Chicken) is a traditional Welsh (Cymric) recipe for a stew of chicken, peas and corn in a bechamel-type sauce garnished with almonds. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Teifiside Chicken.
900g cyw iâr wedi coginio a'i giwbio
100g o almonau wedi tafellu
120g o bys
120g o india corn
6 o nionod gwyrdd
1/2 pupur melys gwyrdd wedi tafellu
1/2 pupur melys coch wedi tafellu
Ar Gyfer y Saws:
60g o fenyn
60g o flawd
300ml o lefrith
300ml medd neu seidr
180g o gaws wedi gratio
2 glof o arlleg
halen a phupur du, at flas
Dull:
Mewn desgil bas addas i'r popty cyfunwch yr iâr a'r llysiau. Yn y cyfamser toddwch y menyn mewn padell a cymysgwch y blawd i fewn yn dda i wneud roux. Gan droi yn gyson coginiwch y roux am ddau funud yna arllwyswch y llefrith i fewn yn araf gan droi'r cymysgedd yn gyson.
Nawr cymysgwch y medd i fewn i'r saws cyn ychwanegu'r caws, y garlleg a'r halen a phupur. Coginiwch nes i'r caws doddi (ond peidiwch a gadael i'r gymysgedd ferwi) yna arllwyswch am ben y cig a'r llysiau yn y ddesgil. Gwasgarwch yr almonau am ben y cyfan yna rhoddwch mewn popty wedi cyn gynhesu i 150°C. Pobwch am tua 35 munud nes i ben y cyfan fod yn euraidd.
Gweinwch gyda thatws croquette a courgette wedi ffrio.
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English Translation
Ingredients:
900g cooked chicken meat, cubed
100g slivered almonds
120g peas
120g sweetcorn
6 spring onions, sliced
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
For the Sauce:
60g butter
60g flour
300ml milk
300ml mead or cider
180g grated cheese
2 garlic cloves, crushed
salt and black pepper, to taste
Method:
Combine the chicken and vegetables in a shallow oven-proof dish. In the meantime melt the butter in a pan and mix-in the flour to form a smooth roux. Stirring constantly, cook the roux for 2 minutes then slowly pour the milk into the pan, stirring constantly until smooth.
Now stir-in the mead before adding the cheese, the garlic and the salt and pepper. Cook the mixture until it thickens and the cheese melts (but do not allow the mixture to boil) then pour over the meat and vegetables in the dish. Scatter the almonds over the mixture and transfer to an oven pre-heated to 150°C. Bake for about 35 minutes, or until the top of the dish is golden brown in colour.
Serve with croquette potatoes and fried courgettes.
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