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Torten Oen a Thatws (Welsh Lamb and Potato Torte)

Torten Oen a Thatws (Welsh Lamb and Potato Torte) is a traditional Cymric (Welsh) recipe for a torte-style cake made from potatoes and slow-cooked lamb. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Lamb and Potato Torte (Torten Oen a Thatws).

prep time

30 minutes

cook time

10 hours

Total Time:

630 minutes

Serves:

4–6

Rating:

Tags : Lamb Recipes Vegetable Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Addasiad yw hwn o darten datws neu datws a nionod Cymreig traddodiadol sy’n cynnwys cig oen a llysiau wedi’u potsio rhwng yr haenau tatws i wneud tarten sy’n bryd cyflawn.

Cynhwysion:

2kg Ysgwydd Cig Oen Cymreig (asgwrn i mewn)
2 moron, wedi'u plicio
2 ffyn seleri, wedi'u torri'n fras
2 ewin garlleg, crwyn yn gyfa, wedi'u gwasgu'n ysgafn
1 sbrigyn rhosmari
Halen môr a phupur du newydd ei falu

Ar gyfer y torte:
1 ½ kg tatws (Maris Piper o ddewis), wedi'u plicio

Dull:

Cynheswch eich popty i 120°C (100°C/250°F/Marc Nwy ½). Cyfunwch y Cig Oen, moron, seleri, garlleg a pherlysiau mewn tun rhostio ddwfn. Arllwyswch tua 1l (4 cwpan) o ddŵr drosto, sesnwch a gorchuddiwch â haen o bapur memrwn a papur aur. Rhowch yn y popty a gadewch am 8 awr i fudstiwio. Ar ôl wyth awr, tynnwch o'r popty a'i roi o'r neilltu i oeri. Unwaith y bydd wedi oeri, tynnwch yr holl gig oddi ar yr asgwrn gan gadw'r llysiau stoc a'r gwirod coginio. Hidlwch y gwirod a arllwyswch i sosban gan ei lleihau o ddwy ran o dair i greu stoc crynodedig. I lunio'r torte: torrwch y tatws yn dafelli 2mm o drwch, cymerwch ddysgl bobi 25 x 25 cm a rhwbiwch y tu fewn gyda'r garlleg wedi'i falu. Cymerwch tua 1/4 o’r tafelli tatws a’u trefnu, gan wneud yn siŵr eu bod yn gorgyffwrdd ychydig, i orchuddio gwaelod y ddysgl ac yna sesnwch gyda halen a phupur du. Rhowch hanner y cig Cig Oen a'r llysiau stoc dros y tatws i ffurfio haen solet tua 1.5cm o drwch. Ailadroddwch y broses haenu nes fod y ddesgl yn llawn, gan orffen gyda haen ddwbl o datws. Sesnwch eto gyda halen môr a phupur du. Arllwyswch y stoc teuswyddol dros y torte, a gadewch iddo drochu i fewn yn llwyr. Ar ôl i'r hylif drochu i fewn, gorchuddiwch y ddysgl â chaead neu bapur arian a'i throsglwyddwch ich popty wedi'i chynhesu ymlaen llaw i 160°C (140°C/325°F/Marc Nwy 3) a'i bobi am tua 75 munud. Ar y pwynt hwn, tynnwch y caead neu'r ffoil a choginiwch nes bod y pen y dorten yn frown euraid golau (tua 20 munud). Gweinwch y dorten cig oen a thatws yn syth at y bwrdd gyda'ch dewis o lysiau tymhorol neu salad.

English Translation

This is an adaptation of the traditional Welsh potato or potato and onion tart that includes poached lamb and vegetables between the potato layers to make a tart that's a complete meal.

Ingredients:

2kg (4 1/2 lbs) Welsh Lamb Shoulder (bone in)
2 carrots, peeled
2 celery sticks, coarsely chopped
2 garlic cloves, skins on, lightly crushed
1 sprig rosemary
Sea Salt and freshly ground black pepper

For the torte:
1 ½ kg (3 2/3 lbs) potatoes (preferably Maris Piper), peeled

Method:

Pre-heat the oven to 120°C (100°C/250°F/Gas Mark ½).

Place the the Welsh Lamb, carrots, celery, garlic and herbs in a deep roasting tin. Pour over approximately 1l (4 cups) of water, season and cover with a layer of parchment paper and foil. Place in the oven and leave for 8 hours to braise. After the eight hours, remove from the oven and set aside to cool.

Once cooled, take all the meat off the bone reserving both the stock vegetables and the cooking liquor. Strain the liquor, pour onto a pan and reduce by two thirds to create a concentrated stock.

To assemble the torte: cut the potatoes into 2mm thick slices, take a 25 x 5 cm baking dish and smear the inside with the crushed garlic.

Take about 1/4 of the the potato slices and arrange them, making sure that they overlap slightly, to cover the base of the dish then season with salt and black pepper.

Place half of the Lamb meat, and stock vegetables over the potato to form a solid layer about 1.5cm (2/3") thick.

Repeat the layering process until the dish is full, finishing off with a double layer of potato. Season again with sea salt and black pepper.

Pour the reduced stock over the torte, allow this to soak in completely. Once soaked in, cover the dish with a lid or foil then transfer to an oven pre-heated 160°C (140°C/325°F/Gas Mark 3) and bake for about 75 minutes. At this point, remove the lid or foil and cook until the top is light golden brown (about 20 minutes).

Serve the lamb and potato torte straight to the table with your choice of seasonal vegetables or salad.