Thursday, 18 February 2010

Laverbread and Cockle Gratin Recipe

I first had this at the King Arthur Hotel in the Gower and have been trying to replicate this ever since. Laverbread may be a little tricky to get hold of unless you live in Wales, but its worth getting hold of.

For this need you'll need the following ingredients
  • 150g pot of Laverbread - Swansea market is excellent for this if nearby
  • 200-400g of cleaned cooked cockles - you can buy these from fishmongers
  • 4 slices of day old white bread
  • 4 slices of good free range bacon
150g Strong Cheddar - Little Black Bomber is perfect for this
  • 2 oz butter
  • 2 oz of flour
  • 1 pint of milk
To make it:
  1. Turn your oven to 190C / 375F
  2. If the cockles appear a little gritty, run them under the tap, otherwise leave
  3. Melt 2 oz of the butter in the microwave in a large bowl and add 2 oz of flour
  4. Mix together to create a paste / roux and add the milk and whisk ensuring that all the paste has been mixed in
  5. Microwave on full power for 1 minute, take out and whisk
  6. Repeat until the sauce is starting to thicken
  7. While making the sauce grate your strong cheddar and put to one side
  8. Remove any rind from the bacon, chop up and put to one side
  9. Remove the crusts from the bread, tear up and put into a food processor
  10. Pulse until you have fine breadcrumbs
  11. Once you white sauce starts to thicken, add the cockles, bacon and cheese
  12. Now add a spoonful of laverbread and taste. Laverbread is fairly strong tasting so try the sauce and see what you think. You should be able to taste it without it being overpowering
  13. Pour the white sauce mixture into an overproof dish and sprinke the breadcrumbs over the top
  14. Put in oven and bake for 15-20 mins
  15. Serve with some crusty rolls which can be torn up and dipped in