Tuesday, August 10, 2010

Laverbread with Cockles

 Following on with the attempt to try more Welsh cuisine, a cab driver suggested to try cockles.  As far as I can tell cockles are little clams that have been removed from their shells.  When we got them from the fish stall they had been cooked and we could have had them right there with vinegar, salt and pepper.  But instead we decided to try this recipe for a gratin from Chef Keith Floyd.  (I think he's Niall's favorite TV chef.)


Laverbread (warmed)
Salt and Pepper
Cheese (we didn't have any good Welsh cheese and used Mozzarella)
Butter mixed with garlic

I have no idea on the measurements and probably put in too many breadcrumbs in.  In an ovenproof dish, place a layer of laverbread and a lacker of cockles.

Mix the breadcrumbs with the cheese and salt and pepper and sprinkle on top of the cockles.  Drizzle the garlic butter on top.

Broil for 3-4 minutes until browned on top and serve directly.

No comments: