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Gwledd Gŵydd â Llenwad o Fricyll (Apricot-stuffed Festive Goose)

Gwledd Gŵydd â Llenwad o Fricyll (Apricot-stuffed Festive Goose) is a classic Cymric (Welsh) for a classic dish of goose stuffed with apricots, onions, apples, breadcrumbs, bell peppers and herbs bound with egg that makes an excellent festive meal, particularly for Christmas. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Apricot-stuffed Festive Goose (Gwledd Gŵydd â Llenwad o Fricyll).

prep time

20 minutes

cook time

170 minutes

Total Time:

190 minutes

Serves:

6–8

Rating:

Tags : Herb Recipes Fowl Recipes Bread Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1 gŵydd (tua 4.5kg)
225g o fricyll parod i fwyta
sudd 1 lemwn
croen 1 lemwn, wedi ei ratio
350g o friwsion bara gwyn
2 nionyn, wedi eu torri'n fân
2 afal coginio, wedi eu torri'n fân
1 llwy fwrdd o saets sych
1 llwy fwrdd o bersli ffres, wedi ei dorri
1 pupur melyn (tynnwch yr hadau a torrwch yn ddarnau)
1 pupur coch (tynnwch yr hadau a torrwch yn ddarnau)
115g o fenyn, wedi ei doddi
croen 1 oren, wedi ei ratio
2 ŵy, wedi eu curo
halen môr
grawnwin a mintys i addurno

Dull:

Tynnwch fewnion yr ŵydd, cyn torri allan asgwrn tynnu'r aderyn (cadwch y mewnion i'r saws). Torrwch y croen seimllyd o'r gwddf a priciwch groen yr wydd drosti gyda fforc pigiog. Cymysgwch y bricyll, sudd lemwn, croen lemwn, briwsion bara, nionyn, afal coginio, saets, persli, y pupurau, y menyn a'r croen oren ynghyd mewn powlen. Curwh yr ŵyau mewn powlen arall yna defnyddiwch y gymysgfa yma i glymu'r llenwad. Defyddiwch rhywfaint o'r gymysgedd yma i lenwi gwddf yr ŵydd a chlymwch yn ysgafn. Leiniwch twll corff yr aderyn gyda ffoil a stwffiwch gyda'r llenwad cyn cau y twll. Taenwch halen dros yr ŵydd yna gosodwch ar rac gwifren mewn tun rhostio. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 220°C a rhostiwch am 40 munud, yna gostyngwch y gwres i 180°C a choginiwch am 120 munud yn fwy. Pan yn barod, trosglwyddwch yr ŵydd i blât, arddurnwch a grawnwin a mintys a gweinwch gyda saws wedi ei wneud o'r saim yn y badell rhostio.

English Translation

Ingredients:

1 goose (about 4.5kg)
225g ready to eat apricots
juice of 1 lemon
freshly-grated zest of 1 lemon
350g white breadcrumbs
2 onions, finely chopped
2 cooking apples, finely chopped
1 tbsp dried sage, crumbled
1 tbsp fresh parsley, finely chopped
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
115g butter, chopped
zest of 1 orange, finely grated
2 eggs, beaten
sea salt
grapes and mint, to garnish

Method:

Remove the giblets from the goose (reserve these for the gravy) then remove the bird's breastbone (reserve the giblets for the sauce). Remove any fatty skin from the neck then prick the skin all over with a sharp-tined fork.

Combine the apricots, lemon juice, lemon zest, breadcrumbs, onion, cooking apple, sage, parsley, bell peppers, butter and orange zest in a large bowl. Beat the eggs in a separate bowl then add to the stuffing mix and blend to bind.

Use a little of this stuffing mix to put in the goose's neck and gently tie this off. Line the body cavity of the bird with foil then stuff with the remainder of the apricot mixture. Scatter salt over the bird then place on a trivet or rack in a roasting tin.

Transfer to an oven pre-heated to 220°C and roast for 40 minutes then reduce the oven temperature to 180°C and roast for a further 120 minutes.

When cooked, transfer the goose to a plate, garnish with grapes and mint and serve with a sauce made from some of the fat in the roasting tin.

Find more Christmas Recipes Here.