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Our whole leaf Laver seaweed is OCIA Organic Grown And Packed All Natural and a Raw Food! Laver, also known as "Wild Atlantic Nori," is a purple/black, wild North Atlantic cousin to Porphyra yezoensis or Nori - the seaweed grown on nets and processed into sheets for sushi. Laver has a similar sweet and nutty flavor in an unprocessed form. This delicious, indigenous algae grows wild here on our rocky shores from early spring to late fall.
To bring out more of its nutty, sweet flavor, lightly roast the Laver in a skillet or low oven till slightly green. It can be crumbled and sprinkled onto soups, salads, pasta, potatoes - or any dish needing a subtle, salty sea taste.
Our Laver/Wild Nori is available in the whole leaf form or as flakes. Please make note: these laver flakes (also called "Wild Nori Flakes") are raw and unprocessed. They are not the same as our toasted Sushi Nori Flakes (P. yesoensis.) You can also find Laver in our Triple Blend Sea Seasonings!
Of all the sea vegetables we carry, Laver is the highest in Vitamins B1, B6, B12, C and E. It also contains significant amounts of vegetable protein, fiber, iron and other minerals and trace elements.
Laver Bread Recipe!
Laver seaweed or laverbread is unusual because the "leaves" are only one cell thick. It has been harvested in the British Isles for centuries and is most closely associated with South Wales and the town of Glamorgan. It is similar to nori, used for sushi in Japan.
Laver provides vitamins A, B, C, E, K, thiamin and pantothenic acid. It also contains the minerals phosphorus, potassium, iron, iodine, copper, manganese and zinc. It is low-calorie, at about 10 calories per ounce, contains no sugar or cholesterol, and is about 7 percent protein.
Laverbread is a natural complement to seafood dishes like scallops.Laver seaweed can be purchased as a canned puree or in dried sheets. To prepare your own laverbread: Collect the laver. Wash thoroughly with fresh water. Boil for several hours to soften. Dry in sheets or puree for canning.
To make laverbread breakfast cakes, combine 2/3 cup pureed laverbread with 1/3 cup oatmeal. Form into small cakes or patties. Pan-fry in butter or bacon/sausage fat to accompany breakfast dishes.
Laverbread Sauce for Four (to accompany meat, usually lamb)
For added flavor, this sauce should be prepared in the same pan used to sear the meat dish.
Ingredients: White wine, pureed laver, Seville orange zest, butter, seasoning.
Step 1: After searing the lightly oiled meat, deglaze the pan with 2 oz. (50ml) of white wine.
Step 2: Add 4 oz. (100ml) of liquid meat stock or gravy juice, stirring over heat to reduce slightly.
Step 3: Add the zest of one medium-sized Seville orange and 2 oz. (50g) of laver, swirling the pan to mix well.
Step 4: Add butter to emulsify the sauce and season to taste.
Serve hot and under the meat. For more laverbread flavor, garnish the meat with a half teaspoon of pureed laver.
Uses
Laverbread is used for breakfast egg dishes and quiches and also makes delicious sauces to accompany hors d'oevres and canapes. It accompanies meat and seafood dishes in many different recipes. Dried laver can be used to replace spinach in many recipes--reconstitute it by soaking in cold water for an hour or so.
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