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LaverbreadWelsh name: Bara Lawr Welsh Speciality Ingredient
Go to:- Wales Main Page | Wales Speciality Dish | Cooking by Country Main Page
When freshly picked, it must be well washed in copious amounts of fresh water for a long time to get rid of the sand and silt, after which time it looks more like a mass of spinach and this is how it is sold fresh, by the bucket. It needs a long cooking time, around 5 hours boiling, by which time it has formed a gelatinous mass and turned a very dark green appearing black. It can then be chopped finely and used in recipes.
Today it can be bought in tins or dried in health food shops and some supermarkets. In Wales it is traditionally served mixed with oatmeal and fried in bacon or fat and in other recipes.
Laverbread is a good source of iron, zinc, iodine and is rich in vitamins A, C and B. Three laverbread recipes
Below are three recipes using laverbread
Laverbread Sauce Veg HT ACC Welsh 5mins Laverbread Oatcakes Veg HT CBF Welsh 20mins Twice Baked Laverbread Soufflés Veg HT HD Welsh 55mins plus cooling |
Contrary
to what the name implies, Laverbread is not bread. It
is the name given to the Welsh technique of preparing a purple seaweed called Porphyra
also known and nori in Japan and elsewhere. Considered by many to be a
delicacy, in the UK it is found around the coasts of Wales
and the west coast of Scotland. 