- Traditional Welsh breakfast cake
- Laver and Streaky Bacon
- Traditional Laver with mashed potato
- Toasted laver snacks
- Laver to dress
- Laver and cockle pâté
- Laverbread quiche
- Spiced laver cake
- Soyer’s laver ramifolles
- Stuffed peppers with laver
- Laver, mussel and tomato tart
- Zakuska
- Lamb and laver eggah (firm omelette)
- Gratin of laverbread and oysters
- Fish and laver soup
- Bean and laver salad
- Lamb and laver roll
- Laver with smoked salmon and scrambled eggs
- Laverbread Rissoles
Traditional Welsh breakfast cake
4 – 6 Slices of Streaky Bacon
225g Parsons Laverbread
2 Tbsp Oatmeal
Take a small pudding basin and tip in the oatmeal. Shake to coat sides. Tip in laver and toss several times until the laver is coated with the oatmeal. Fry the bacon until crisp. Remove bacon from the pan and tip the laver into the hot fat. Keep shaking the pan until the laver is cooked. Turn onto a hot plate and serve with the bacon.
Laver and Streaky Bacon
4 – 6 Slices of Streaky Bacon
225g Parsons Laverbread
Grill bacon and let the fat run into the pan. Remove cooked bacon and grid and put the laver into the hot fat. Make a hollow in the laver and spoon the fat into the hollow. Heat it up, then turn the laver over after a few minutes and repeat. Once both sides are warmed, remove from the pan and eat with the bacon.
Traditional laver with mashed potato
225g Mashed Sweet Potato
225g Mashed Potato or 50g Soured Cream
225g Parsons Laverbread
25g Butter
Juice of Half a Lemon
Salt & Pepper to Taste
Potatoes can be boiled or baked (baked is best). Skin and mash potatoes with the butter or soured cream. Butter an oven-proof dish and proceed to put a layer of potato, then a layer of laver, layer of potato, layer of laver etc., until the dish is full. Top with potato. Heat in the oven until the potato is brown on top.
Toasted laver snacks
Spread laver on toast and top with any of the following:- Sauted Herring Roes, Grated Cheese, Scrambled Eggs, Grilled Bacon, Sliced Tomato, Flaked Tuna, Smoked Herring, Taramsalata or Liver Pate. Finish under the grill for a few minutes.
Laver to dress
1kg Parsons Laverbread
Squeeze of Lemon or Seville Orange Juice
25g Butter
Salt & Pepper
Buttered Toast
Heat the butter. Add the laver and mix in the juice, salt and pepper. Heat up the mixture and serve on hot buttered toast. This sauce can also accompany game, venison or lamb. N.B. When cooking Welsh Salt Duck Poached in Cider, use cider and duck stock instead of lemon or orange juice.
Laver and cockle pâté
225g Cockles
225g Parsons Laverbread
2 Eggs
225g Cottage Cheese
Poach the cockles in white wine. Shell and minceup. Mix the cockles, laver and cottage cheese and liquidise. Stir in the eggs. Tip into a non-stick pate pan. Stand in an inch of boiling water and cook in oven for 40 minutes at Gas Mark 4 or 180OC.
Laverbread quiche
225g Shortcrust Pastry
300ml Milk
3 Eggs
125g Parsons Laverbread
50g Chopped Ham
50g Cheddar Cheese
125g Cream Cheese
Fresh Parsley
Salt & Pepper
225g Cooked Chopped Vegetables i.e. Carrots, Leeks, Celery, Onions etc.
Line a 12 inch buttered flan case with pastry. Part cook in the oven. Add all the other ingredients together, except for the cheddar cheese and place mixture into flan case. Bake for 20 minutes on Gas Mark 4 or equivalent. Add grated cheddar cheese and brown under the grill. Serve hot.
Spiced laver cake
225g Parsons Laverbread
50g Melted Butter
225g Broad Beans (Cooked)
1 Cup Breadcrumbs
1 Tbsp Tomato Puree
6 Eggs
1 Tbsp Vindaloo Paste
Salt to Taste
1 Tbsp Vinegar
Mix first seven ingredients and then stir in the eggs, well beaten, into a bowl with the salt. Pour into a greased mould and cook in the oven for 1 hour at Gas Mark 4 or equivalent.
Soyer’s laver ramifolles
4 Large Potatoes
2 Tbsp Orange Juice
225g Parsons Laverbread
Breadcrumbs
1 Egg
Boil or bake the potatoes. Remove skins and mash with butter, milk and a little flour. Spread half of the mixture in a swiss roll tin. Cover with laver, dressed with orange juice. Spread the remaining potato mixture on top and refrigerate. When cold, cut into squares, dip in egg and then breadcrumbs and shallow fry until crisp.
Stuffed peppers with laver
225g Parsons Laverbread
4 Red Peppers (Cut in half and de-seeded)
1 inch Ginger Root
2 Tbsp Lime Juice
1 Medium Onion
2 Tbsp Soy Sauce
2 Cloves Garlic
2 Tbsp Breadcrumbs
Slices of Lime to Garnish
Stir fry the chopped ginger, onion and garlic in oil. When soft, add laver and cook through. Add lime juice and soy sauce then breadcrumbs. Mix all ingredients together. Fill peppers and cook in the oven for 40 minutes at Gas Mark 4 or equivalent. Garnish with lime slices.
Laver, mussel and tomato tart
225g Shortcrust Pastry
175g Cream
125g Parsons Laverbread
300ml Milk
125g Mussels
1 Egg
1 Onion
1 Egg Yolk (beaten)
25g Butter
Salt & Pepper
Fresh Parsley
Sliced Tomatoes
Cook mussels. Line a flan case with the pastry. Fry the onion in the butter and add the laver, mussels, milk, cream, beaeten eggs and seasoning. Fill the flan case, sprinkle with parsley and garnish with the sliced tomatoes. Bake in oven Gas Mark 7 or equivalent for 10 minutes, then Gas Mark 4 or equivalent, for 20 minutes.
Zakuska
125g Parsons Laverbread
225g Long Grained Rice
2 Tbsp Creamed Coconut
Smoked Mussels or Oysters or Cockles
Cook the rice with the coconut – drain and add the laver. Serve hot, topped with the mussels, oysters or cockles.
Lamb and laver eggah (firm omelette)
225g Parsons Laverbread
125g Cooked Rice
225g Minced Lamb
6 Eggs
25g Butter
Juice of Half a Lemon and Half an Orange
Heat up the laver in the butter and the juice. Fry the lamb in a pan and add the cooked rice. Mix together and add the lightly beaten eggs. Line a greased mould with baking parchment and add the mixture. Cook in oven for 1 hour at Gas Mark 4 or equivalent. Turn out and dry on a low heat. Serve hot or cold.
Gratin of laverbread and oysters
225g Parsons Laverbread
50g Butter
16 Oysters (Opened)
Lemon Juice
50g Breadcrumbs
4 Gratin Dishes
Place 50g or so of the laver in each dish and place 4 oysters on top of each, including a little juice. Cover with the breadcrumbs and top with butter. Cook in oven at Gas Mark 4, or equivalent, for a few minutes.
Fish and laver soup
2 Large Fillets of Fish (Pollock or Coley)
225g Parsons Laverbread
1 Tbsp Tomato Puree
Small Tin Tomato Juice
Salt & Pepper to season
1 Onion (Roughly chopped)
1 Carrot (Chopped)
1 Large Potato (Peeled and cut into thin slices)
1 Small Wine-glass Tarragon Vinegar
1 Fish Stock Cube crumbled into half pint of water
Poach the last five ingredients until vegetables are tender. Place fillets of fish on top, cover and cook for a further ten minutes. Liquidise and turn into a saucepan. Add laver, tomato ketchup and tomato juice. Heat and serve.
Bean and laver salad
225g Broad Beans (Shelled)
100g Parsons Laverbread
3 Tbsp Unsalted Vegetable Stock
2 Cups Garlic Croutons
Cook broad beans in stock and add laver. Continue cooking until stock is absorbed. Add croutons just before serving so that they remain crisp.
Lamb and laver roll
1kg Loin of Welsh Lamb, skinned and boned
1 Egg, 25g Butter, Seasoned Flour, Breadcrumbs.
Stuffing: Chopped Streaky Bacon, 50g Parsons Laverbread, 1 Onion, Breadcrumbs, Grated Rind of Orange.
Sauce: Butter, Chopped Onion, Brown Stock, Tomato Puree, Orange Juice, Red Wine, Salt & Pepper.
To make the stuffing:- fry the bacon, add onion, laver and orange rind. Spread the stuffing down the centre of the loin. Roll up and tie it with thread to form a sausage shape. Roll in seasoned flour, brush with beaten egg and roll in breadcrumbs. Roast for 1 hour at Gas Mark 6 or equivalent, basting from time to time. Prepare the sauce and serve separately
Laver with smoked salmon and scrambled eggs
Slices of Smoked Salmon or Gravad-lax to Serve Four
225g Parsons Laverbread
8 Eggs
3 Tbsp Wine Vinegar
300ml Milk or Cream
Chives Parsley and Dill
Salt & Pepper to Taste
Arrange smoked salmon or gravad-lax onto four plates. Warm the laver in a pan with the wine vinegar. Mix eggs, milk, herbs and seasoning and scramble. Spoon eggs onto plates and add laver.
Laverbread Rissoles
(Makes about 12)
2 x 120g tins Parsons Laverbread
2 Rounded teaspoons Pine Nut Kernels
2 Rounded teaspoons Sunflower Seeds
2 Rounded teaspoons Pumpkin Seed
Approx 3 tablespoons Oat flakes &/or Barley flakes
Black Pepper
Fine Oatmeal – For coating the Rissoles
1. Lightly fry the pine nuts, sunflower seeds and pumpkin seeds in a pan with some oil.
2. Add the oats/barley flakes to the laverbread, along with the fried nuts and seeds. Season as required.
3. Scoop out generous heaped teaspoons of mixture and roll in the fine oatmeal to coat the rissole.
4. Fry the rissoles for 4 – 5 minutes in a pan of oil.
