Miss Méloë, our dear Consulting Blogger, said it a fiew weeks ago, some delicaties from across the Channell could scared (Dear opposants to British « cuisine » could I remind you that snails and Froggs are also quite scary, as a dish, I mean…)… The product I want to highlight is the Laverbread, a Welsh speciality which doesn’t seem really appealing at first sight, I give you that.
What is laverbread (from the Welsh: bara lafwr or bara lawr… don’t ask me to pronounce it)? simply seaweed… To prepare it, the seaweeds are boiled during several hours before being chopped or mashed. The result is the gelatinous past you could see on the first pic. You could have it like this, on toast, or use in a sauce for the traditional dishes of lamb, crab or monkfish. Or you could have it as the laver-soup (cawl lafwr). Last, you could use it in the recipe I will give you in a few lines, a recipe explained to me by my friend Stuart, a welsh chef (but not an « amateur » of Laverbread, tho…)
This seaweed is linked to the town of Penclawdd (South Wales, but North of the Gower Peninsula), and for breakfast, you associate it with cockles (I don’t, but I don’t like seafruit generally). It still uses by the Welsh today, it’s not simply a touristic of folkloric dish. Furthermore, it has huge nutritional assets, a strong proportion of proteins, iron and high level of vitamins B2, A, D and C.
Before giving you the recipe, I let the last world to the famous Welsh actor, Richard Burton, who used to say about laverbread that it was the « Welshman’s caviar ».
for 4 PEOPLE
½ cup of oil, 8 large Eggs, 8 rashers of bacon, Tin of laverbread, Rolled Oats, Juice of a whole lemon, Pinch of salt and pepper, Knob of butter.
In your hand, form large patties (or 8 small patties if you prefer) leave these on a sheet of greaseproof paper.
Into one large frying pan, place the 8 rashers of bacon and fry on both sides till nice & brown (place these on a baking sheet and put in a warn oven to maintain heat).
Into this frying pan add the knob of butter to lift the bacon juices place all the Laver bread patties and cook on both sides.
Meanwhile put the ½ cup of vegetable oil into second frying pan with the 8 eggs and gently fly to your own liking.
Arrange on each plate the patties, 2 rashers of bacon and 2 eggs
(it is also traditional to fry cockles in the bacon fat with the laver bread patties but this is not essential, as the taste can be a little strong for some people).