laverbread

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Breakfast Club Wednesdays with laverbread

My husband and I try to have a sit down and eat together breakfast once a week. Everyone says it and it’s absolutely true - Breakfast really is an important meal! I’ll save that for another post because today is all about the laverbread. 

Last summer we went to Wales for a week which was a fantastic trip. We were introduced to laverbread - a Welsh seaweed dish. The seaweed (not a plant but an algae) is commonly found off the coast of Wales (among other places around the world - it’s called Nori in Japan). To make their famous laverbread, the Welsh boil the seaweed for hours and then puree it turning it into this slimy paste pictured above. But don’t let that put you off. It’s delicious! And ridiculously nutritious. 

It’s often served with bacon, cockles and mushrooms for breakfast or turned into little cakes using oats. 

Parson’s laverbread (pictured above) is THE Welsh laverbread. A friend recently gave me a tin of it so this morning it was all about the laverbread cakes (simply 120 g laverbread and 30 g gluten free oats fried in coconut oil). It goes really well with eggs and roasted cherry tomatoes. But you could also add it to a full cooked breakfast. 

100 g of Parson’s laverbread contains:

92 kcal (low calorie)

21 g protein (for a filling, protein-rich breakfast)

0.8 fat

0.4 g carbohydrates

It’s also packed with nutrients such as

Iodine - for thyroid function

Magnesium - for stress management (adrenal function), muscle relaxation, cardiovascular function, bone health, DNA replication and insulin action

B vitamins - B9, B5, B2 - for energy production, liver function, stress management (adrenal function)

Iron - for energy production and thyroid function

Calcium - for healthy bones and muscle function

Sodium & Potassium - key electrolytes for hydration needed for healthy organ function (of course, too much sodium can result in other cardiovascular and bone health concerns)

If you’re now curious, you can buy them from Parson’s directly by clicking here

67: Laverbread
An edible seaweed which is a traditional dish in Wales. No full Welsh breakfast would be complete without it, though English people tell me it’s an acquired taste. I acquired it early, so I love the stuff. I admit it looks disgusting, though. (It’s the dark green stuff, obviously - the other odd-looking element not seen in a full English breakfast is the seafood: cockles, of which more later.)



(Photos courtesy of: http://www.welshicons.org.uk/ and http://www.justkampers.com/)
Spinach Laverbread

Makes one serving.

Ingredients:

- about 2 cups (when compacted) of spinach,

- 2 T olive oil,

- 1 T lemon juice,

- about 1 t of pepper,

- 1/2 t each of basil and oregano,

- about 2 T of salt (you might have some left over),

- 1 egg,

- about 1/4 cup of cornmeal.

A note on the quality and type of ingredients:

I used a mortar and pestle to prepare all the seasoning used in this recipe. By doing this, you end up with a fine powder of pepper, basil, and oregano instead of the usual peppercorns and rubbed flakes, which gets you much more flavour out of less spice, as the powder naturally has more surface area. I’d recommend doing this with any spices you ever use.

Put the oil, pepper, basil, and oregano in a large frying pan over medium heat. Add the spinach and stir quickly until the mix of oil, lemon, and herbs coats it. Cook over medium heat, adding the salt gradually whenever liquid starts to bubble in the bottom, until the spinach is soggy and dark green. Meanwhile, beat the egg.

Mix the egg, cooked spinach, and cornmeal in a bowl, until the spinach is evenly coated. Pour it back into the pan an flatten it into a uniform thickness of about 3/4 of an inch.

Cook for about 8 minutes (or until it doesn’t break when you try to lift it) and then flip and repeat.

Serve hot, topped with melted butter.

Optional:

An excellent sauce to compliment this dish can be made by mixing with a ratio of 4:2:1, green jalapeño sauce:lemon juice:dijon mustard.

Deviantart version

I’m continuing my food project, this time it’s Wales! :D

Here we have leek soup (referenced from a past photo of mum’s homemade soup) and Welsh cakes, the only major Welsh foods I’ve tried so far.

I wanted to add more food, such as Welsh rarebit, laverbread, or bara brith, but I ran out of time (perhaps a part 2 in the future? hopefully I will have tried at least one of these foods by then)

I almost included a daffodil, but I wouldn’t recommend eating those…

More food art: England

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Nutrition Notes: How to get more sea greens in

Nutrition Notes: How to get more sea greens in

Algae is not the loveliest-looking foodstuff on earth, but this funky-looking pond scum is beneficial for our health and wellbeing.

Edible seaweed has been used for centuries in Asia in the form of nori that wraps sushi rolls, and wakame, added to miso soup. Seaweed can also be found closer to home in Welsh laverbread, or dulse in Ireland, and The Cornish Seaweed Company boasts products from its…

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