Cocos a Bara Lawr
Cocos a Bara Lawr (KOH-kos ah BAH-rah LAO-er)
Cockles with Laverbread
Plump Penclawdd cockles tossed with dark, savoury laverbread and crisp oatmeal cakes - a classic Gower breakfast combination.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm breakfast plate
Garnishes: lemon wedge, black pepper
Accompaniments: toast, grilled tomatoes
Instructions
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1
Form the laverbread into small patties. Coat in oatmeal, pressing firmly.
-
2
Heat half the oil in a frying pan. Fry the laverbread cakes for 3 min each side until the oatmeal is golden and crisp.
-
3
In a separate pan, heat remaining oil. Add cockles and warm through for 2 min - do not overcook or they toughen.
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4
Squeeze lemon juice over the cockles and season with black pepper.
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5
Arrange laverbread cakes on warm plates and spoon cockles alongside.
-
6
Serve immediately with toast.
Did You Know?
Penclawdd on the Gower Peninsula has been harvesting cockles by hand for over 200 years, traditionally gathered by women using donkeys to carry the catch.
Chef's Notes
Equipment Tips
- frying pan
- saucepan
- mixing bowl
Garnishing
lemon wedge, black pepper
Accompaniments
toast, grilled tomatoes
The Story Behind Cocos a Bara Lawr
This combination of cockles and laverbread is considered the definitive Gower Peninsula breakfast, bringing together two of Wales's most distinctive coastal ingredients. The cockle gatherers of Penclawdd are celebrated figures in Welsh culture, and their harvest paired with the seaweed laverbread represents the deep connection between Welsh people and their coastline.
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