Laverbread
Laver is a fine seaweed collected for consumption along the Welsh coastline. Welsh laverbread or ‘bara lawr’ has nothing to do with bread and is rather like a purée and is most commonly enjoyed with shellfish or on hot buttered toast. To make laverbread, the seaweed is boiled for several hours, then pureed or minced. This results in a gelatinous paste that can then be sold as it is, or rolled in oatmeal. Sometimes it is coated with oatmeal prior to frying.
Freezing:
If you have too much laverbread to use immediately, it freezes very well. Simply wrap in greaseproof paper and freeze in an airtight container. When you’re ready to use them all you need to do is just defrost before cooking.
Recipe For Welsh Laverbread
You’ll need:
Serves: 4
- 600g fresh laver seaweed
- 3 tablespoons olive oil
- 1 to 2 teaspoons fresh lemon juice
- salt and pepper, to taste
- 4 slices bread
- butter, to taste
What next?
Wash and rinse the seaweed in clean water several times. Over a low heat, or in a slow cooker, simmer the seaweed for 6 hours until it turns into a dark pulp.
- Combine the laverbread, olive oil, lemon juice and seasoning and stir through. Toast the bread then butter to taste. Spoon the laverbread onto the hot toast and serve immediately.
Suggestion:
If you are short of time tinned laverbread is available but may not be as flavourful.
Welsh Breakfast
Laverbread will often be served in a Welsh breakfast with another Welsh delicacy, Welsh cockles. Both delicacies are traditionally served with thick Welsh bacon and should also include Welsh sausages, mushrooms and eggs. When you visiting Wales you really should make sure you do not miss the chance to try a true Welsh breakfast.
Discover more Welsh Food & Drink
More about Laverbread on Wikipedia.
