Gwichiaid (Periwinkles) is a traditional Cymric (Welsh) recipe for two methods of preparing winkles, both derived from the Llŷn Peninsula. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Periwinkles (Gwichiaid).
Er i'r risét hon darddu o fy milltir sqwar, bu rhaid i mi drafeilio i Nigeria ac yna dychwelyd gartref i'w hailddarganfod.
Cynhwysion:
tua llond mesur 1l o wichiaid
dŵr a halen
Dull:
Dull 1: Rhowch y gwichiaid mewn sosban, eu gorchuddio â dŵr ac ychydig o halen ynddo a’u codi i’r berw. Ni ddylid eu berwi gan fod hynny’n peri iddynt fynd yn wydn ond eu gadael i oeri yn y dŵr berw hwn.
Yna eu tynnu allan o’u cregyn, eu blasu â phupur a halen a’u bwyta ar unwaith.
Daw'r risét cyntaf yma o Aberdaron, Llŷn.
Dull 2: Berwch y gwichiaid mewn dŵr a halen am ryw hanner awr nes gwelir hwy’n dod allan o’u cregyn.
Yna eu ffriwch nhw mewn ychydig o saim cig moch a thorri wy neu ddau drostynt.
Cymysgwch y gwichiaid i fmewn i’r wyau â llwy bren wrth eu ffrio, neu gadw’r wyau’n gyfan, yn ôl y dewis.
Daw'r ail ddull o goginio o Nefyn ac Ynys Enlli.
Yr oedd hi’n gred gyffredin ymhlith yr hen bobl na ddylid bwyta gwichiaid oni fyddai’r llythyren ‘r’ yn enw Saesneg y mis. Aent hwy i’w hel mewn tyllau o dan gerrig neu wymon ar y traeth, gyda’r trai.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
Despite this recipe originating in my home turf, I had to travel to Nigeria and then back home again to rediscover it.
Ingredients:
approximately 1l of periwinkles
salt water
Method:
Method 1: When thoroughly washed, put the winkles in a saucepan, cover with salted water and bring to the boil.
When boiling point is reached, remove the saucepan from the heat and allow the winkles to cool in this water. (Boiling the winkles causes them to become tough.)
When cold, drain the winkles, take them out of their shells, season with salt and pepper and serve at once.
This first recipe comes from Aberdaron, Llŷn.
Method 2: Boil the winkles in slat water for about half an hour until the winkles begin to leave their shells.
Drain them, take all the winkles out of their shells, and fry in bacon fat.
Finally, crack an egg or two over the winkles and fry them whole or scramble the eggs with a wooden spoon, mixing the winkles in with them.
This second technique derives from Nefyn and Bardsey Island.
The older generations had an unwritten rule that winkles should not be eaten if the letter ‘r’ was not incorporated in the name of the month in English (i.e. May-August). The winkles were found under stones or seaweed on the beach after high tide.
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