4 recipes to help you celebrate National Laverbread Day


April 14 – the first-ever National Laverbread Day – is fast approaching. Founded by Jonathan Williams, founder of the Pembrokeshire Beach Food Company and award-winning street food shop Café Mor, National Laverbread Day is about celebrating seaweed, in particular seaweed, a seaweed common on UK coastlines and prepared to make the Welsh delicacy, laverbread (a gooey dark green gloop that tastes delicious).

Jonathan’s business is built on a passion for laverbread and seaweed in general, and he’s made it a mainstay on his menu at Café Mor for over a decade. Spinning at festivals and selling from its usual location on Pembrokeshire’s spectacular Freshwater West beach, it has converted thousands to the delights of dishes such as laverbread breakfast breads and lobster rolls dipped in lemon. seaweed butter.

Now, with Café Mor soon to open as a permanent pub – The Old Point House, a former pirate haunt across a tidal causeway on Angle, Pembrokeshire – it’s striving to bring the whole of the UK cooking with this free and sustainable product. and nutrient ingredient.

Dozens of companies have already signed up to host laverbread-themed events on the big day, and Jonathan will be serving laverbread dishes and offering free laverbread samples at The Old Point House.

He chose April 14 as National Laverbread Day because it’s the same day the Japanese celebrate “Sea Mother’s Day” in honor of Kathleen Mary Drew-Baker, whose culture research of porphyria seaweed led to a commercial breakthrough for Japanese Nori. (tank) industry.

“I’ve always been disappointed that it’s so rare to see laverbread on menus in the UK,” he says. “I’ve always found it to be a great ingredient, and I use it all the time at home. I couldn’t understand why people weren’t screaming about it. It’s something unique and in a time when there are so many chain stores, stores and restaurants, it’s nice to have the opportunity to celebrate our culinary history, to promote wild food and trying to get people to do something a little different.

Although laverbread is a traditional Welsh breakfast ingredient, served with bacon, eggs and often cockles, it is extremely versatile and works wonderfully in sauces, breads, soups and a huge range of dishes.

With that in mind, below are five free recipes to help people celebrate the first-ever National Laverbread Day.

Where to buy laverbread:

While laverbread is relatively rare in stores outside Wales, it is available in Welsh markets, particularly the covered markets in Cardiff and Swansea, directly from producers such as Selwyn’s, Parsons, Spencer at Gower Coast Foods , most delis and independent food shops in Wales, and of course The Pembrokeshire Beach Food Co.

Jonathan’s laverbread facts

  1. Although the seaweed (porphyra seaweed) is found around the British coastline, the production of laverbread is primarily a Welsh tradition.
  2. The lava is harvested from rocks in the wilds of West Wales, which has the second highest tidal range in the world and experiences the full force of Atlantic storms.
  3. Few other foods take as long as laverbread to cook (usually around 8 hours).
  4. No other food looks so bad after several hours of cooking.
  5. It is a powerhouse of nutrients, vitamins and minerals.
  6. It has been dubbed “the food of the future” because it requires no soil, fresh water, pesticides or fertilizers and can grow up to 5mm per day.
  7. Its versatility is only now being discovered in the modern kitchen.
  8. It tastes sublime or, as the Japanese say, it has the “essence of deliciousness” – a satisfying and savory umami flavor.
  9. She’s the mysterious, untamed lady of the algae world, constantly changing her mind about where and when it grows. I spend my days chasing him endlessly along the coast.
  10. Laver has one of the weirdest and most complicated life cycles: it can be both male and female, and at one stage in its life it’s neither. You could even call it the original non-binary life form.

Receipts

Pan seared sea bass with laverbread and dill sauce

Stream 2

Ingredients

2 sea bass fillets
2 tablespoons lavender bread
50ml double cream
1 clove garlic, minced
1 shallot, finely chopped
150ml white wine
A handful of fresh dill, chopped

2 tablespoons of capers
Olive oil
A knob of butter
Salt and pepper

Method

  1. Slash and season the skin of the sea bass fillets.
  2. Fry in olive oil, skin side down, for 3-4 minutes. Press down with a fish knife if it starts to curl.
  3. Flip and cook for 1 minute, then remove from pan.
  4. Add the shallot and garlic and cook for 1 minute. Don’t let it burn.
  5. Add the wine and simmer for a few minutes.
  6. Add cream, laverbread, dill, butter and capers.
  7. Stir and heat gently until combined.
  8. Serve the sauce with the sea bass.

Laverbread Welsh rarebit

Stream 2

Ingredients

150g Aged cheddar
A generous knob of butter
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons of flour
2 tablespoons of beer
1 tbsp lavender bread
Salt and black pepper
2 to 4 slices of sourdough depending on the size.

Method

  1. Melt the butter in a saucepan and stir in the beer, laverbread, cheese, mustard, flour and Worcester sauce.
  2. Heat until you have a paste.
  3. Season as desired.
  4. Toast the sourdough.
  5. Pour the cheese mixture over the sourdough.
  6. Broil until golden brown and serve immediately.

Pea, asparagus and laverbread soup

Stream 4

Ingredients

1 medium onion, diced
2 large garlic cloves, crushed and sliced
1.25 liters of vegetable stock

1 medium potato (about 150g), peeled and diced

100g peas
200g asparagus, chopped
2 tablespoons lavender bread

Olive oil

Salt and pepper

Method

  1. Heat a little olive oil in a large skillet and sauté the onion until soft.
  2. Add the garlic and cook for 1 minute.
  3. Add broth and potato and cook until potato is tender.
  4. Add the asparagus and peas and cook for a few minutes until the asparagus is tender.
  5. To mix together.
  6. Stir in the laverbread, season and serve with a swirl of cream if desired.

Cod with tomato sauce and laverbread

For 2

Ingredients

2 cod fillets

3 sun-dried tomatoes, chopped
2 garlic cloves, minced
1-2 red chillies to taste, seeded and finely chopped

100ml water
1 medium onion, diced
Olive oil
1 can of crushed tomatoes
1 teaspoon of sugar
2 teaspoons of tomato puree
2 tablespoons lavender bread

Salt and pepper

Method

  1. Heat a little olive oil in a large, shallow skillet with a lid and sauté the onion until tender.
  2. Add the garlic, chilli and sun-dried tomatoes and cook for 1 minute.
  3. Add water, canned tomatoes, sugar, laverbread and tomato puree and heat until boiling.
  4. Add the cod and cook, depending on the size of the steaks, 6 to 8 minutes, until the flesh flakes easily.
  5. Serve with vegetables of your choice.

Traditional Laverbread Patties

For 2

Ingredients:

Laverbread (either in store or harvested by yourself) x 100g

Oats (coarse or medium or fine) 20g ish

Salt and pepper to taste

Bacon grease (traditional or olive oil)

Method:

  1. Place your frying pan on low-medium heat and put your bacon grease or oil in it to heat it up.
  2. While the fat is heating, mix the laverbread in a bowl with your rolled oats (Traditionally, fine grade oatmeal was used. I prefer larger oats but that’s personal taste), until you get a nice hearty patty. If too dry, add more laverbread, or if too sticky, add more oats.
  3. Add a pinch of salt and pepper.
  4. Use a tablespoon and drop the lava bread and oatmeal mixture into the pan and shape it with the spoon into a round patty about 0.5mm thick.
  5. Cook for about 5 minutes on each side or until golden and crispy.
  6. Serve hot and enjoy


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