Stecen Porc Gyda Caws Llŷn a Saws Bricyll (Pork Steaks with Llŷn Cheese and Apricot Sauce)
Stecen Porc Gyda Caws Llŷn a Saws Bricyll (Pork Steaks with Llŷn Cheese and Apricot Sauce) is a classic Cymric (Welsh) dish of pork steaks served with a creamy cheese and apricot sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pork Steaks with Llŷn Cheese and Apricot Sauce.
4 stecen porc trwchus
225g o gaws Cheddar aeddfed (eg Hen Sir)
110g o fricyll sychion wedi eu torri'n fân
110g o fenyn
200ml o wîn
200ml o stoc (cig neu lysiau)
1 nionyn wedi ei dorri'n fân
125ml o hufen
2 lwy fwrdd o olew olewydd
halen a phupur du
Dull:
Rhowch flas ar ddwy ochor y cig gyda halen a phupur cyn eu ffrio mewn padell gyda ychydig o olew ar wres canolig. Ffriwch hwy am tua 5 munud yr ochor (gan wneud yn sicr eu bod wedi coginio drywodd). Pan yn barod tynnwch y porc oddi ar y gwres a rhoddwch y steciau o'r neilltu i gadw'n gynes.
Tynnwch oll ond llwy fwrdd o'r saim o'r badell a defnyddiwch hwn i goginio'r nionod a'r bricyll am 1 munud. Ychwanegwch y gwîn a dowch a'r gymysgedd i ferwi. Pan mae'n berwi ychwanegwch y stoc a dychwelwch i ferwi. Daliwch i ferwi nes fod y gymysgedd wedi lleihau o'r hanner.
Gyda prosesydd llaw gwnewch purée llyfn o'r gymysgedd cyn ychwanegu'r menyn a'r hufen ynghyd â halen a phupur.
Rhannwch y caws rhwng y steciau a rhowch hwy o dan ril poeth nes fod y caws wedi toddi ac yn euraidd.
Rhowch y steciau ar blât a diferwch y saws am eu pennau ac o'u hamgylch. Addurnwch gyda coriander a bricyll ffres (neu nectarîn) cyn gweini.
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English Translation
Ingredients:
4 thick pork steaks
225g mature Cheddar cheese (eg Old Shire)
110g dried apricots, finely chopped
110g butter
200ml wine
200ml stock (meat or vegetable)
1 onion, finely chopped
125ml cream
2 tbsp olive oil
salt and black pepper
Method:
Generously season the meat on both sides then fry in a lightly-oiled frying pan over medium heat. Fry for about 5 minutes per side (making certain that the steaks have cooked through). When ready remove from the heat and set the meat aside to keep warm..
Remove all but 1 tbsp of the oil from the pan and use this to fry the onions and apricots for 1 minutes. Add the wine and bring the mixture to a boil. When it's boiling ad the stock and return the mixture to a boil. Continue boiling until the mixture has reduced in volume by a half.
With a hand blender make a smooth purée of the mixture before adding the butter, cream and seasoning.
Divide the cheese on top of the steaks and place under a hot grill until the cheese has melted and is golden. Transfer the steaks to a plate and drizzle the sauce over them and around them. Decorate with coriander sprigs and fresh apricots (or nectarines) then serve hot.
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