A uniquely Welsh delicacy of slow-cooked laver seaweed, dark and savoury, traditionally rolled in oatmeal and fried until crisp.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: warm breakfast plate
Garnishes: lemon wedge
Accompaniments: fried eggs, toast, grilled tomatoes
Instructions
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1
If using raw laver, wash thoroughly and simmer in water for 5-6 hours until reduced to a dark green puree. Drain well.
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2
Season the prepared laverbread with salt and pepper.
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3
Take spoonfuls of the laverbread and roll into small patties.
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4
Coat each patty generously in fine oatmeal, pressing to adhere.
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5
Fry in oil or butter over medium-high heat for 3-4 min each side until the oatmeal coating is golden and crisp.
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6
Serve hot alongside a traditional Welsh breakfast with lemon wedges.
Did You Know?
Richard Burton called laverbread "Welshman's caviar" - despite the name, it is not bread at all but a seaweed preparation.
Chef's Notes
Equipment Tips
- heavy saucepan
- frying pan
- mixing bowl
Garnishing
lemon wedge
Accompaniments
fried eggs, toast, grilled tomatoes
The Story Behind Bara Lawr (Laverbread)
Laver seaweed has been harvested from the rocks of the Pembrokeshire and Gower coastlines for centuries. The tradition of slow-cooking it into a dark puree and frying it with oatmeal is uniquely Welsh. It was a vital source of iron and iodine for mining communities and remains a proud marker of Welsh culinary identity.
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