Surun Cyffaith (Hot Sour Confection) is a classic Cymric (Welsh) horseradish and lemon sauce originating in Patagonia. The full recipe is presented here and I hope you enjoy this classic Welsh version of Hot Sour Confection.
Wedi torri'r lemwn yn wyth rhan yr un dylid eu gorchuddio â halen cyn gratio'r horseradish yn fân dylid rhoi hwn a gweddill y cynhwysion mewn jar a chaead a rhoi hwn mewn sosban fawr o ddwr (gyda ddigon o ddwr ynddo i ddod i tua 5cm o dan gaead y jar). Dylid dod a'r dŵr i ferwi a'i ferwi am chwarter awr. Ar ol hyn dylid troi'r tân i ffwrdd a chadw'r jar (wedi ei chau) yn rhywle saff am chwe wythnos (gan droi'r cymysgfa bob diwrnod). Ar ddiwedd y chwe wythnos dylid hidlo'r hylif o'r jar i foteli bychan (fe wnaiff barau am flynyddoedd ac nid oes angen llawer ohono). Mae'r saws yma yn mynd yn dda gyda cig hela oer.
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First cut the lemons into eight portions, place in the bottom of a large jar and cover with the salt. Now grate the horseradish finely and add this along with the remaining ingredients in the jar. Place this jar in a large saucepan and cover with water to about 5cm from the lid. Bring the water to the boil and keep boiling for 15 minutes. Allow to cool a little, secure the lid on the jar and put aside for six weeks.
Once a day stir the contents of the jar and replace the lid. At the end of the six weeks pour the contents of the jar through a sieve into a number of small bottles. Stopper these tightly (they will last for several years). Use the sauce with cold game such as venison or pheasant. This is a powerful sauce and a little will go a long way.
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