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 Everything you need to know about Wales ( Travel Tips, History etc ) and the Welsh contribution to the building of America can be found right here! |
Traditional
Welsh Cuisine: Part 1 of an Occasional Series
Stewed Whelks In Laverbread
Stewed Whelks In Laverbread
Please
Click on the Above Image for a Full size Picture
Stewed Whelks in Laverbread is a Welsh delicacy that has
been
passed down through the centuries by generations of old women in
stovepipe hats. Should you wish to prepare this exquisite delicacy in
the traditional manner, here is a list of the ingredients and essential
equipment:-
INGREDIENTS
6 large whelks
2lb laverbread
1 pint formaldehyde
ESSENTIAL EQUIPMENT
Waders
Rock scraping knife
Surgical Gloves
Lump Hammer
Laverbread is a species of seaweed which can be scraped from rocks at low-tide. Whelks can be gathered fro m the same location. Both flourish near sewage outflow pipes in the Severn estuary.
After capturing your whelks boil them for between 10 and 20 mins ( dependent on size ) at 212°F. Do not boil excessively otherwise they will turn to rubber. To complete the process, manually extract the innards from the shell using the lump hammer and surgical gloves..
If you gather your own laverbread, you should wash it several times to remove sand, grit and other contaminants. It should then be boiled for six hours in a covered pan. Stir regularly if you do not want it to turn to cement. The noxious estuarine fumes generated by this process can also double as a cheap but effective paint stripper should you be planning to re-decorate your kitchen.
Mix the ingredients and serve. Garnish according to taste.
For an added twist ( which will occasion much hilarity at dinner parties ) why not serve your whelks still in their shells? This will save you the bother of shelling them and give you the added satisfaction of watching your guests as their fingers become coated in "vicious mucins" and other assorted gastropodial slime and gluten.
( see above pic for serving suggestion )
"But wait!", I hear you say, "Surely a dish as delicious and wholesome as this comes pre-prepared in some shape or form?" And indeed it does. For details click on the image below and read all about "Aunty Blodwin`s" canned Stewed Whelks in Laverbread, affectionately known throughout Wales as "Blod`s Whelks".
INGREDIENTS
6 large whelks
2lb laverbread
1 pint formaldehyde
ESSENTIAL EQUIPMENT
Waders
Rock scraping knife
Surgical Gloves
Lump Hammer
Laverbread is a species of seaweed which can be scraped from rocks at low-tide. Whelks can be gathered fro m the same location. Both flourish near sewage outflow pipes in the Severn estuary.
After capturing your whelks boil them for between 10 and 20 mins ( dependent on size ) at 212°F. Do not boil excessively otherwise they will turn to rubber. To complete the process, manually extract the innards from the shell using the lump hammer and surgical gloves..
If you gather your own laverbread, you should wash it several times to remove sand, grit and other contaminants. It should then be boiled for six hours in a covered pan. Stir regularly if you do not want it to turn to cement. The noxious estuarine fumes generated by this process can also double as a cheap but effective paint stripper should you be planning to re-decorate your kitchen.
Mix the ingredients and serve. Garnish according to taste.
For an added twist ( which will occasion much hilarity at dinner parties ) why not serve your whelks still in their shells? This will save you the bother of shelling them and give you the added satisfaction of watching your guests as their fingers become coated in "vicious mucins" and other assorted gastropodial slime and gluten.
( see above pic for serving suggestion )
"But wait!", I hear you say, "Surely a dish as delicious and wholesome as this comes pre-prepared in some shape or form?" And indeed it does. For details click on the image below and read all about "Aunty Blodwin`s" canned Stewed Whelks in Laverbread, affectionately known throughout Wales as "Blod`s Whelks".
As featured in "The Fear Factor"
`Next Week: Take Away Vindaloo! It`s good for you and it tastes good too!
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