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Laver bread with black pudding

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Joined: 12 May 2010
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Location: Connemara

PostPosted: Thu Oct 27, 2011 5:16 pm    Post subject: Laver bread with black pudding Reply with quote

Laver Bread is a traditional Welsh dish, made up of rolled oats and seaweed collected from the shore.

This version is based on a recipe in a great book I recently purchased, Dr. Prannie Rhatigan's Irish Seaweed Kitchen. I find it one of the most exciting cookbooks I have seen in years.

This cookbook I think is an absolute must for anyone living near the shore with an interest in food or self sufficiency. It is full of great recipies, but also advice and clear pictures and drawings of what we can collect around our shores, and the sheer abundance of food.

A must for the X-Mass stocking filler.

Links to her page etc. as always on my garden blog, link in signature

Advice is given on collection, storage and nutrition, as well as the history of seaweed - or perhaps more properly - sea vegetables in both Irish and international cuisine. We are all familiar with the use the Japanese make of sea weed in Sushi and Miso, but there is a hell of a lot more to it than that.

Coming from Connemara I have always been familiar with using carrageen and crathnach (duileasc) as food but not things like sea spagetti and kelps.

Laver bread is made from Sleabhac - the same seaweed used to make Nori sheets used as wraps in Japanese Sushi rolls.

At the moment my camera is broken, so I will need to update this posting later.

This is a variation on standard laver bread from the book, which I find a little bit strong.
This recipe uses cooked, almost caramelised onion to give a milder, sweeter flavour than the original.
Traditionally cooked in bacon fat, I sometimes work in black pudding to give it a more Irish flavour - and it works really, really well
Main thing you need is a seriously heavy frying pan or heavy based pot like a dutch oven - the key to success is slow but heavy heat.

You will need:
1 Onion
1 good rasher of bacon
2 tsp Donegal Rapesseed oil
About 4 oz Sleabhac/Laver/Nori seaweed or 3 Nori sheet wraps re-hydrated
About 2 oz/ 1/2 a cup rolled oats

A great optional extra is 1 slice good black pudding like McGeough's of Oughterard

Take the bacon - if using pudding add this now - and fry in the rapeseed oil until crispy, remove and break up as small as possible.
Put in the finely sliced onion with a slow, steady heat and cook off until soft.

In the meantime, re-hydrate nori sheets, or if using fresh sleabhac boil until soft.
Then mix the oats, bacon, seaweed and soft onions together.
Make into cakes, fry until crispy and serve.

Fantastic with a dash of Worcestershire sauce

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