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Llymrïaid (Sand Eels)

Llymrïaid (Sand Eels) is a classic Cymric (Welsh) cake made from a bread dough base with dried fruit, brown sugar, mixed spice and egg. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Sand Eels (Llymrïaid).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

4–6

Rating:

Tags : British RecipesCymric/Welsh Recipes

Original Recipe

Dyma risét o fy milltir sgwar fy hunan. Gellir ei baratoi unai gyda llymrïaid neu bysgod gar. Mae'r risét ei hunain yn perthyn i fy nhaid, pan ddoes adref gyda llymrîaid ar ol mynd allan i bysgota mecrill. Roedd y desgil hwn o Nefyn, Llŷn yn cael ei weini i ginio neu swper, fel rheol. Yn y groffenol, nid peth anghyffredin oedd gweld gwŷr, gwragedd a phlant yn hel llymrïaid ar y traethau ar noson olai leuad yn ystod misoedd yr haf gynt. Byddid yn ‘llymreita’ liw nos ar ôl y llanw, a defnyddid rhaw neu gryman i durio am y pysgod bach hyn a ymguddiai yn y tywod. Fel rheol, byddai un person yn turio amdanynt ac un arall yn eu codi i fwced neu biser.

Cynhwysion:

tua llond mesur 1l o lymrïaid
saim cig moch i ffrio

Dull:

Golwchwch y llymrïaid yn dda, cyn torri eu pennau i ffwrdd. Gwasgwch y perfedd allan trwy'r corff. Golchwch eto cyn sychu. Defnyddiwch badell brecwast gyda saim cig moch yn dal uny. Ychawnegwch y llymrïaid a'u ffrio am 15 munud, neu new wedi coginio drywodd. Yn ol arferiaid Nefyn, yn amal roedd nionyn wedi tafellu nei ei dorri yn cael ei ffrio gyda hwy.

English Translation

This is a recipe from my very own home. It can be prepared either with eels or gar fish. The recipe itself belongs to my grandfather, when he came home with sand eels after going out to fish for mackerel. This dish from Nefyn, Llŷn was usually served for lunch or dinner. In the past, it was not an uncommon sight to see whole families burrowing on the beaches on a moonlit night during the summer months, looking for sand eels. The old custom of llymreita (collecting sand eels) was practised generally during the small hours of the first night of the ebb tide. Working in teams of two or three, spades or sickles were used to burrow in the sand, and the eels, when exposed, were quickly caught and put into buckets or cans.

Ingredients:

approximately 1l bucket of sand eels
bacon fat, for frying

Method:

Wash the sand eels well, before cutting off their heads. Squeeze the guts out through the body. Wash again before drying.

Use a breakfast pan with bacon grease still there. Add the sand eels and fry for 15 minutes, or until cooked through.

According to the customs of Nefyn, a sliced ​​or chopped onion was often fried with them.