Monday, September 2, 2013

#382 Laverbread as a Sauce

The third in a laverbread trilogy… the first post #352 Laverbread and Bacon tells you a little more about the mysterious iodine-tanged, deep-green gelatinous goo. Thanks to Jane Grigson it is goo I have grown to enjoy very much, and something I would never have tried had I not undertaken this project. Whenever I visit Wales I always come back with a tub of the stuff. Cheers Griggers!

This is a very quick and easy recipe that cleverly uses the flavour of orange to cut through and temper the very rich seaweed. It goes with roast lamb, ‘especially roast lamb and new potatoes’. It also goes with most fish; in Wales it is often eaten with cockles. Jane says that a hotelier friend of hers served it with lobster and it was ‘a most successful combination’.
Heat up 8 ounces of laverbread with the grated zest and juice of an orange, then season with lemon juice, salt and pepper. That’s it!

#382 Laverbread as a Sauce. This was a delicious sauce that was much lighter and more accessible than the sauce in #353 Roast Rack of Lamb with Laverbread, which was not for the faint-hearted. Lovely and light, I give it 7.5/10.

No comments: