Laverbread, or bara lawr in Welsh, is a traditional Welsh delicacy, mainly found clinging to exposed rocks and is harvested on the West Coast of the British Isles and Southern Ireland. After being gathered, the seaweed is thoroughly washed and cooked until it becomes soft. It is then minced to convert it into a thick black/green paste like texture. In the early 19th century, laverbread, bacon, mushrooms and sausages became a staple breakfast for hard-working Welsh pitmen who needed plenty of energy. Even today, hotel guests across Wales are often greeted with the traditional Welsh breakfast with laverbread and cockles (bara lawr a chocos), another Welsh delicacy harvested from the Gower coastline. Welsh chefs also use laverbread as an ingredient in other regional recipes. Eating Laverbread is not only tasty; it is scientifically proven to be beneficial to your health. Many studies have confirmed the positive qualities of the mineral rich Laverbread. It is nutritious, very low in calories, rich in protein and contains over 50 known minerals and trace elements regarded as essential body requirements. We cant provide a recipe for this natural ingredient, you can buy it online though so track it down and serve it for breakfast with your bacon and sausages.
- 1 medium chopped onion, peeled and finely chopped
- 2 clove(s) garlic, peeled and crushed
- 1 dessertspoon of vegetable oil
- 100 gram(s) (4oz) fresh white or brown breadcrumbs
- 2 heaped tbsp fresh or canned laverbread
- Rind of 1 lemon
- 15 mls fresh mint, chopped
- Heat the oil in a heavy based frying pan and cook the onion and garlic over a medium heat until soft.
- Remove from the heat and add the remaining ingredients.
- Mix well and season with freshly ground pepper and a little sea salt - not too much as the laverbread can be salty.
- Form the mixture into small balls. It should make about 10 - and place on a greased baking tray.
- Cook in the oven for 10 minutes or until golden brown and crisp. Oven temperature 180C/350F/gas mark 4