Laverbread can be eaten cold as a salad with lamb or mutton. A simple preparation is to heat the laverbread and to add butter and the juice of a lemon or Seville orange. Laverbread can be heated and served with boiled bacon.
Is Lava bread good for you?
Laverbread is highly nutritious because of its high proportions of protein, iron, and especially iodine.
What does lava bread taste?
The taste is hard to describe, it's mineraly (not a word, I know) rather than just salty. It certainly tastes of the sea, but the bits of the sea you go looking for dubious mutant crab creatures in, not the fresh bracing surf you'd like to take a dip in or use as a romantic backdrop.
Where does Laverbread come from?
Laverbread is made from the seaweed Porphyra umbilicalis from the genus Porphyra and family Bangiaceae. The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as sleabhac or slake.
Does Laverbread come from Wales?
Preparation. Laverbread (Welsh: bara lafwr or bara lawr) is a traditional Welsh delicacy made from laver seaweed. To make laverbread, the seaweed is boiled for several hours, then minced or pureed.
What is the history of Laverbread?
Laverbread in some form as been eaten in Britain for centuries, probably as a survival food. The first known record of it was in Camden's Britannica in 1607. There is vividly described the springtime gathering of “Lhawvan” from the beach of Eglwys Abernon near St David's in Pembrokeshire.
What is seaweed called in Wales?
Laverbread
What type of seaweed is laverbread?
seaweed Porphyra umbilicalis
What paste is laverbread?
Laverbread was for many years and to this day eaten as part of breakfast in Wales, alongside bacon, eggs and sometimes cockles. Despite it's name, Laverbread is not a type of bread at all, it is a puree like paste which is made from boiled up laver seaweed.
Why is it called lava bread?
Why call it “laverbread”? In Britannia, Camden describes the Welsh drying their seaweed, then kneading it “as they do dough for bread” and forming it into balls or rolls. Some ate the green-black pulp raw, while others fried it with oatmeal and butter.