Jim Coleman Recipes

Two recipes from David A. Walker Jr of the Welsh Society of Philadelphia

Bara Lawer/Laver Bread

These tasty cakes are a tradition in Wales, especially for Saint David's Day. The most popular preparation is Laver Bread "Cakes" made by mixing prepared Laver Bread with Oats and frying in Bacon of Pork fat and garnished with Lemon or Orange juice.

Laver "Bread" may be purchased fresh in the United Kingdom, canned through mail order or internet catalogues, or you can use dried "Nori" which is available in the United States in Asian food markets.

Laver "Bread" is not really bread at all, but a sea vegetable "Pophyra Umbilicus" that is cleaned, boiled, and shredded to the consistency of cooked spinach. It is very nutritious, and tastes a bit like spinach and is very high in Vitamin C, Calcium, Iodine, and protein.

The recipie is tasty, easy, and very forgiving so give it a try!

Ingredients:

• 4 Cups prepared Laver (If using Nori cut up the sheets with scissors into squares and soak until damp but not soggy)
• 1 Cup cut Oats (Use "Irish Oatmeal" or run regular "Rolled Oats" through a blender)
• 2 to 3 Table Spoons Bacon or Pork Fat for frying (Olive Oil may be substituted but you lose some of the "tradition")
• 1 Lemon or 1/2 Orange
• Salt and Pepper to season to taste

Preparation:

1) Mix the Laver Bread with the Oats. The mixture should be moist and hold together, not runny. Add more Oats if necessary.

2) Form into patties of about 4cm accross (2 Table Spoons)

3) Fry in hot fat or oil, turning occasionally until golden brown and cooked through.

4) Serve and sprinkle with Lemon or Orange Juice; some toasted oat crumbs may be sprinked on for garnish.

Optional: In Wales it is very popular to serve with Cockles (small clams or scallolps may be substitued) simmered in Butter or Bacon Fat until tender.

Picau Ar Y Maen /Welsh Griddle Cakes

Picau Ar Y Maen is Welsh for "Little titbits from the Hearth Stone" and are a tradition going back to when the fire was going all day and they could be cooked up on the hot hearth as desired. In "the old days" the ingredients might be simpler; lard used instead of butter, substituting water for milk, foregoing the nutmeg that gives them that "special touch"; but the currants could be picked wild in the countryside.

Thoroughly mix together these dry ingredients:

• 4 cups all-purpose flour
• 1 Cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg (freshly grated if possible) ** Fresh whole nutmeg is a key ingredient so make an effort to use it in this form.

Blend in:

• 3/4 Lb (3 sticks) butter or margarine (or a blend of the two) with a pastry blender or hands as when making pie crust until all are well mixed. A food processor or pastry blender may be used.
• 3/4 cup currants (half a box)

Add:
2 large eggs, well beaten and blend into the other ingredients.

This will make a stiff dough, and if absolutely necessary, add a tablespoon or 2 of milk (depending on atmospheric conditions).

Roll portions of the dough out on a floured surface and cut into rounds with a doughnut or cookie cutter; the *well cleaned* lid of a spray can works as well.

Heat a griddle to a very moderate temperature (the high butter content makes them burn easily) and cook the cakes on one side. An electric griddle is wonderful for this!

When they appear to have risen and are "shiny" on the surface, turn them over and bake on the other side.

If they are not brown enough on either side, turn them over again and bake until desired colour (light brown to gold).

Cool the cakes on a rack and then dust them with superfine sugar.

Do not use confectioner's sugar! It will become gummy on the surface of the cakes.

Complements of Bill Lewis, Past President of the Welsh Society, and a wonderful cook.