Cregyn bylchog a sbrowts St Jacques

(Rysáit gan Beca Lyne Perkis a Port to Plate)

Cynhwysion • 25g o fenyn• 2 sibolsyn• 8-10 sbrowt• 2 ddarn o pancetta wedi’i fygu• 8 cragen fylchog• 175ml gwin gwyn• 6 llond llwy fwrdd o hufen dwbl• Pupur i flasu• 8 cragen cregyn bylchog Ar gyfer y top: • 15g o fenyn, heb halen• 20g o gnau cyll, wedi’u torri’n fân• 25g o friwsion bara• 1 afal Granny Smith• 2 lond llwy fwrdd o finegr seidr• Pinsied o halen• Pinsied o siwgr mân Dull: Cynheswch y menyn mewn padell ganolig dros wres isel. Sleisiwch y sibols yn fân a’u hychwanegu at y menyn, a’u coginio yn araf i feddalu. Torrwch y sbrowts yn fân a’r pancetta yn giwbiau bach a’u hychwanegu at y badell. Coginiwch nes bod y sbrowts wedi meddalu a’r pancetta wedi coginio. Trowch y gwres i fyny ac ychwanegu’r gwin a’i adael i…

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Lingo Newydd (Digital) - 1 Issue, February /March 2023 - Issue 142

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