Laverbread Glamorgan Crumble

Laverbread, a traditional Welsh delicacy, often referred to as Wales' very own sea vegetable, is made from laverbread - a type of edible seaweed. In this dish, we'll combine it with the fundamental elements of the famous Welsh Glamorgan sausage, but in a crumble form. Glamorgan sausage is renowned for being a delicious vegetarian sausage made predominantly with cheese, leeks, and breadcrumbs. Our modern rendition, the Laverbread Glamorgan Crumble, brings in the rich and umami flavors of laverbread, providing a unique twist that highlights the essence of Welsh cuisine.

History of Laverbread Glamorgan Crumble

The origins of laverbread date back centuries, often attributed to the coastal dwellers of Wales who took to harvesting this nutritious seaweed. It became a staple food item due to its abundance along the Welsh coast and its high nutritional value. Conversely, the Glamorgan sausage emerged primarily during the wartime years as an economical substitute for meat sausages, using the plentiful dairy produce of Wales. By combining the laverbread with the characteristic Glamorgan sausage in a crumble format, this dish pays homage to the rich culinary heritage of Wales, while offering a comforting and satisfying meal fit for contemporary palates.

Ingredients

• Laverbread (200g)
• Caerphilly cheese or any hard cheese (200g, grated)
• Leeks (2, medium-sized, finely chopped)
• Breadcrumbs (150g)
• Butter (100g, unsalted)
• Plain flour (2 tablespoons)
• Mustard (1 tablespoon)
• Eggs (2, beaten)
• Milk (200ml)
• Salt and pepper to taste

Equipment

• Saucepan
• Frying pan
• Ovenproof dish
• Mixing bowl
• Grater
• Whisk

Preparation

Preparing the Ingredients

1. Begin by washing the leeks thoroughly to remove any grit. Finely chop them and set aside.
2. Grate the cheese and keep it ready for later use.
3. In a small bowl, mix 100g of breadcrumbs with a tablespoon of mustard. This mixture will form the crumble topping.

Cooking the Leeks and Making the Sauce

1. In a frying pan, melt half the butter and gently cook the leeks until they are soft but not colored. This should take about 8-10 minutes.
2. Once softened, remove the leeks and set them aside.
3. Using the same pan, melt the remaining butter and add the flour, stirring continuously to create a roux.
4. Gradually whisk in the milk, ensuring there are no lumps, to form a smooth sauce.
5. Add the grated cheese to the sauce, stirring until fully melted and incorporated.

Assembling the Crumble

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the cooked leeks, the laverbread, and the cheese sauce. Mix well until evenly combined.
3. Pour the mixture into an ovenproof dish.
4. Sprinkle the breadcrumbs and mustard mixture evenly over the top.
5. Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden and bubbling.

Serving Suggestions

The Laverbread Glamorgan Crumble can be enjoyed piping hot, straight from the oven. Pair it with seasonal green salads or steamed vegetables for a complete meal. It's also delightful when accompanied by a glass of Welsh cider or a crisp, dry white wine.