Saws Bara Lawr (Laverbread Sauce) is a traditional Welsh (Cymric) recipe for a classic sauce of dried laver (seaweed) in a milk and orange juice base with potatoes and vegetables that is traditionally served to accompany roast lamb. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Laverbread Sauce (Saws Bara Lawr).
3 moron wedi torri
1 cennin, wedi torri
1 nionyn wedi torri
2 goes seleri, wedi torri
3 coes persli
1 taten fawr, wedi torri
5 pupur du cyfa
1 deilen pren llawryf
600ml llefrith
150ml sudd oren (orenau Seville yn orau)
45g menyn
2 llwy fwrdd o hufen
180g bara lawr (wedi sychu)
Dull:
Rhoddwch y naw defnydd cyntaf mewn sosban, berwch yna gostyngwch y gwres a coginiwch am 30 munud cyn hidlo'r gymysgfa a chadw'r stoc. Rhowch y stoc yn ol mewn padell, trosglwyddwch hanner y tatws iddo cyn ychwanegu'r bara lawr, hufen a menyn. Gadwch i'r cyfan eistedd am 20 munud yna trosglwyddwch i brosesydd bwyd a hylifwch y cyfan cyn ychwanegu'r sudd oren a hylifo unwaith eto.
Cynheswch y saws cyn ei weini. Yn draddodiadol defnyddir y saws yma gyda chig oen rhost.
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Place all the first nine ingredients in a pan, bring to a boil then reduce the heat to a simmer and cook for 30 minutes before straining. Return the stock to a pan along with half the potatoes. Add the laver, salt and butter and allow to stand for 20 minutes before transferring to a food processor or liquidizer and blending. Add the orange juice and blend once more.
Warm the sauce before serving. Traditionally this sauce is served with roast lamb.
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