Details

Written by Tony Carson

Category: Recipes

Created: 23 October 2022

• Lamb Mince
• Lactose Free
• Gluten Free
• Welsh Recipes

OK this is our own invention and not (yet) traditional, give it time to catch on! We had some Laverbread Mayonnaise left over from a previous recipe, which was the inspiration behind this creation.

Ingredients for the Laverbread Mayonnaise:-

2 Tbsp of Laverbread
3 Tbsp of Mayonnaise
The Juice of ½ a Lemon
Freshly ground Black Pepper

Ingredients for the Burger:-

400 g of Lamb Mince (Low cost frozen Mince is fine)
1 Tsp of Garlic Powder
Salt & Pepper to season
Oil to fry

Burger fillings:-

Cos Lettuce
Red Onions
Smoked Streaky Bacon
Cheese

Method:-

(1) Mix the ingredients for the Laverbread Mayonnaise and set aside.
(2) Combine the Burger ingredients and for into two thick Burgers by hand.
(3) Over a low heat slowly fry the Burgers turning so the they cook through slowly.
(4) Slice the Buns (Gluten free for us) and toast the inner surfaces.
(5) Grill the Bacon until crispy.
(6) When the Burgers are cooked through lay the Cheese over the top and grill until it melts.
(7) Spread the Laverbread Mayonnaise over the grill surfaces of the Buns.
(8) Add shredded Lettuce and finely sliced Red Onion to both top and bottom Buns.
(9) Over the bottom Bun add the Burger.
(10) Add the Crispy Bacon and then the lid.

A real treat for a Saturday evening meal.....

Details

Written by Tony Carson

Category: Recipes

Created: 20 October 2022

• Sides
• Vegan
• Vegetarian
• Welsh Recipes

Realistically this should be based on Oats but Sue can’t eat them, so we modified the recipe to use Quinoa flakes. If you’re good with Oats feels free the use them.

Ingredients:-

60g of Laverbread (½ a Tin in our case)
The Juice on ½ a Lemon
140g of Quinoa Flakes
Salt & Pepper to Season
About 120ml of Water
Oil to fry

Method:-

(1) Mix all ingredients with just enough Water to make a lumpy paste.
(2) Allow to stand for 10 minutes, stirring occasionally.
(3) If the mixture is too dry to form into balls between spoons stir in a little more Water.
(4) Heat Oil in a pan to a medium heat.
(5) Form the Cakes into balls between two dessert spoons and drip into the Oil.
(6) Flatten with a spatula into Cakes.
(7) Turn over several times until the outside is slightly browned and crispy.


Leverbread has a very distinctive ‘Sea’ favour and you really don’t need a lot to make a huge impact. We drizzled a little Mushroom sauce over ours as we thought they might be dry. But actually although they are crispy on the outside they are tender inside and very tasty.

Details

Written by Tony Carson

Category: Recipes

Created: 19 October 2022

• Sides
• Vegan
• Vegetarian
• Gluten Free
• Foraged

Shaggy Ink Caps (Coprinus comatus) as a very safe beginners foraged Mushroom. There’s nothing which looks much like them which will do you any harm. However they have a very short shelf life and can be a bit slimy if you just throw them in a pan and fry them. But battered they were really good.

Ingredients:-

4 Tbsp of Gram Flour
5 Tbsps of Cornflour
Salt & fresh ground Black Pepper to season
2 Tsps of Baking Powder
2 Tsps of Turmeric
1 TSp of Garlic Granules
1 Tsp of Onion Salt
Soda Water

Method:-

(1) Cut the stalk off the Mushrooms.
(2) Keep 1 Tbsp of Cornflour aside.
(3) Mix the remaining ingredients to form a thick Batter.
(4) Damp the Mushrooms with a little Water and roll the in Cornflour.
(5) Coat with the Batter Mix.
(6) Deep fry at 160c until the Batter is crispy.
(7) Drain on kitchen paper.

We had ours as an addition to a Pork stir-fry with the Pork Loin strips coated in the same batter.

 

Details

Written by Tony Carson

Category: Recipes

Created: 18 October 2022

• Takes a bit of time
• Lactose Free
• Gluten Free
• Welsh Recipes

There was a comedy of errors type of tale which lead to this recipe. We had what we thought were a couple of Pork Loin Steaks in the freezer. Once thawed it became apparent that this was actually Pork Shoulder trim from our last Sausage making afternoon. By this stage it was too late to slow cook them. So Plan (B) was a quick trip to Home Bargains for a couple of their cheap Rump Steaks. (£2.49 each). Then we thought we’d ‘Surf and Turf’ it with some of the discount seafood items in the freezer. Next we thought we’d ‘Welshify’ it with the remaining by of Laverbread in a tin in the fridge….

Clearly a logical progressing? OK maybe not, but the resulting sauce was spectacular!  

Ingredients:-

200g of Cooked Squid Tentacles, chopped
2 Shallots, finely diced
2 Cloves of Garlic, minced
100ml of Chicken Stock
100ml of White Wine
200ml Milk (Lactose free for us)
3 Tbsp of ground Cashew Nuts
1 Tbsp of Margarine (Dairy free for us)
1 Tbsp of Oil
2 Tbsp of Laverbread
Salt & Pepper to season

Method:-

(1) On a low heat fry the Shallots in the Margarine and Oil until softened.
(2) Add the Garlic and continue to fry for a further 2 minutes.
(3) Season with Salt & Pepper.
(4) Add the Wine and Stock & allow to simmer to reduce.
(5) When reduced by half combine the Milk and Cashew Nut & add.
(6) Allow to simmer until the Sauce thickens.
(7) Stir in the Laverbread and the Squid.
(8) Cook until the Squid is heated through.

Obviously if you are OK with Cream that’s a better option than the ground Nuts, but COVID has left Sue with Lactose Intolerance so we’re having to create sauces etc. both Gluten and Lactose free now.