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Paratoi Bara Lafwr (Preparing Laverbread)

Paratoi Bara Lafwr (Preparing Laverbread) is a modern Cymric (Welsh) recipe for a method of preparing laverbread in a slow cooker. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Preparing Laverbread (Paratoi Bara Lafwr).

prep time

20 minutes

cook time

480 minutes

Total Time:

500 minutes

Makes:

4 jars

Rating:

Tags : Wild FoodBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma rysáit gyfoes ar gyfer paratoi bara lawr mewn popty araf, yn hytrach na'r dulliau traddodiadol a all olygu hyd at 8 awr o ferwi ar y stôf. Mae bara lawr yn cael ei wneud yn draddodiadol gydag algâu coch o'r genws Porphyria o wymon, fodd bynnag gallwch hefyd wneud Bara Lawr Letys Môr gyda letys môr gwyrdd, Ulva lactuca. Y rhywogaeth nodweddiadol a ddefnyddir wrth baratoi bara lawr yw Porphyra umbilicalis, er y gellir defnyddio Porphyra dioica hefyd.

Cynhwysion:

6l o wymon lafwr ffres
150ml o finegr seidr neu sudd lemwn (neu wyrddsug)
sesnin dewisol: Halen, pupur du, powdr tsili neu saws soi

Dull:

Golchwch y lafwr yn dda iawn trwy golandr o dan ddŵr oer sy'n rhedeg drwyddo. Sicrhewch nad oes unrhyw dywod na graean ar ôl. Yna gwasgwch unthyw dŵr dros ben allan ohono â'ch dwylo. Llenwch bot pridd eich popty araf gyda’r gwymon wedi’i olchi ac arllwyswch drosodd 150ml o finegr seidr, sudd lemwn neu wyrddsug. Mae asidedd y finegr yn helpu i dorri'r lafwr i lawr a'd dyneru. Rhowch y caead ar eich popty araf, trowch ef i'r gosodiad uchel, a gadewch iddo goginio ar ei ben ei hun am 8 awr. Gallwch naill ai wneud hyn yn y bore a'i gadw i goginio drwy'r dydd, neu gallwch ei wneud dros nos. Yn y bore bydd eich bara lawr yn barod. Y cyfan sydd angen i chi ei wneud nawr yw gwneud yn siŵr bod yr holl lafwr wedi troi yn bast. Os oes gennych unrhyw amheuaeth, bydd chwipiad cyflym yn y cymysgydd neu gyda chymysgydd ffon yn sicrhau bod y cysondeb yn iawn. Sesnwch at eich dant. Weithiau byddaf yn gwneud fersiwn tsili neu fersiwn soi (mae fy ngwraig yn hoffi rhain — mae'r fersiwn soi yn wych ar gyfer sesnin prydau eraill). Mae'r bara lawr yma'n rhewi'n hynod o dda. Defnyddiwch i ychwanegu blas at eich coginio fel y byddech chi'n defnyddio past tomato neu bast garlleg. Ychwanegwch at sawsiau a grefi, neu defnyddiwch gyda blawd ceirch i wneud peli bara lawr neu gacennau bara lawr; dyma'r ffordd draddodiadol o'i baratoi ar gyfer brecwast Cymreig.

English Translation

Here is a modern recipe for preparing laverbread in a slow cooker, as opposed to the traditional methods that can involve up to 8 hours of boiling on the stove. Laverbread is traditionally made with red algae members of the Porphyria genus of seaweed, however you can also make Sea Lettuce Laverbread with green sea lettuce, Ulva lactuca. The typical species used in preparing laverbread is Porphyra umbilicalis, though Porphyra dioica can also be used.

Ingredients:

6l of fresh laver seaweed
150ml cider vinegar or lemon juice (or verjuice)
Optional seasonings: Salt, black pepper, chilli powder or soy sauce

Method:

Wash the laver very well through a colander under cold running water through. Ensure there is no sand or grit left behind. Then squeeze out the excess water with your hands. Fill the crockpot of your slow cooker with the washed seweed and and pour over 150ml of cider vinegar, lemon juice or verjuice. The acidity of the vinegar helps to break down and tenderise the laver. Put the lid on your slow cooker, switch it onto the high setting, and leave to cook by itself for 8 hours.

You can either do this in the morning and keep it going all day, or you can do it over night. In the morning your laverbread will be done. All you will need to do now is make sure that all the laver has become a paste. If in doubt, a quick whizz in the blender or with a stick blender will make sure the consistency is just right.

Season to your taste. I sometimes make a chilli version or a soy version (both of which my wife likes — the soy version is great for seasoning other dishes). The laverbread freezes extremely well.

Use to add flavour to cooking as you would use tomato paste or garlic paste. Add to sauces and gravies, or use with oatmeal to make laverballs or lavercakes; which is the traditional way of preparing for a Welsh breakfast.