Traditionally laverbread was eaten by the Welsh. Having a small bit of Welsh blood and living in Devon I decided to do a bit of cultural blending and created this Devon Laverbread recipe.
I’d never made laverbread before, and after 10 hours of boiling the seaweed, I wondered just what I had let myself in for.
My first impression was that I was looking at a cow pat. Then all of a sudden my imagination woke me up, and I realised just which ingredients would work best and how to combine them.
Even I surprised myself and consider this a ‘damn fine’ dish. So tuck in my lover, and enjoy.
- 500g of fresh laver (Porphyra spp.) simmered for 10 hours.
- A few handfuls of porridge oats. Enough to bind the seaweed.
- 4 slices of streaky bacon (fried until just cooked)
- Put the cooked laverbread (after it has cooled) into a food processor along with the oats and chopped streaky bacon.
- Process until combined and smooth-ish.
- Form into flat cakes, then “dust” in remaining oats.
- Fry on a medium heat until cooked through turning occasionally. Mine took a good 20 minutes.
- Serve on their own or with a dash of Worcestershire Sauce… Lea & Perrins naturally!