Recipe of the Month for September 2008

 

You may have noticed that I failed to deliver last months recipe due to such a busy summer, many apologies and I really hope this makes up for it.

 

This is my latest favourite dish, invented by my husband, based on a dish at our local pub.  It is the definitive guide to all things welsh, and I really hope those of you from outside the area can source laverbread, please contact me if you are having difficulties.

 

I promise you that everyone who tries this dish will be bowled over by it.  One of the great things is that you can make it hours beforehand and then refrigerate and just pop under the grill for the final 5 minutes before serving.

 

I have found some gorgeous little mini Le Creuset Casserole dishes complete with their own lids that I love to serve these in, clearly ramekins are just as good if not so pretty!

 

Cockle Pots

Serves 4

400g Fresh Penclawdd Cockles

2 dessert spoons Laverbread

4 rashers thick cut streaky Smoked Bacon

2 glasses White wine

175ml Cream

Grated Strong Welsh Cheddar Cheese

 

Chop bacon into small pieces and fry in olive oil and/or butter until well cooked, add the cockles and fry briefly. Add wine and reduce to about a third and season well with freshly ground black pepper and salt. Add cream and allow to thicken, finally add the laverbread and heat through.

 

Share mixture between 4 small ramekin type dishes, and cover with a layer grated good strong Welsh cheddar.

 

Serve with some little slices of lovely crusty fresh bread.