Click on the image, above to submit to Pinterest.

Bruschetta Bara Lawr Brecwast (Breakfast Laverbread Bruschetta)

Bruschetta Bara Lawr Brecwast (Breakfast Laverbread Bruschetta) is a modern Cymric (Welsh) recipe for a classic Italianate breakfast of bruschetta bread topped with laverbread, oat flour, leeks, cockles and bacon. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Breakfast Laverbread Bruschetta (Bruschetta Bara Lawr Brecwast).

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Wild FoodBread RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Antipasto o'r Eidal yw Bruschetta sy'n cynnwys bara wedi'i grilio sydd wedi rwbio â garlleg cyn ychwanegu olew olewydd a halen ar ei ben. Yma mae'n cael ei addasu mewn dull brecwast Cymreig gyda bara lawr (bara lafwr), cennin, cocos a chig moch ar ei ben.

Cynhwysion:

4 tafell o torth cob (neu fara crystiog arall), wedi'i dostio
1 ewin garlleg, wedi'i blicio a'i dorri

Ar gyfer y gorchuddiad:
250g bara lawr wedi'i baratoi'n barod (ar gael mewn tuniau)
50g o flawd ceirch
pupur gwyn wedi'i falu'n ffres, at flas
25g o fenyn
1 cennin, wedi'i dorri'n fân
250g o gocos wedi'u piclo
finegr cwrw, at flas (dewisol)
50g o fraster cig moch
8 tafell o cig moch mwg, wedi'i goginio nes ei fod yn grimp

Dull:

Ar gyfer y gorchuddiad, cymysgwch y bara lawr a'r blawd ceirch gyda'i gilydd. Sesnwch gyda phupur gwyn a'i roi o'r neilltu am 20 munud. Toddwch y menyn mewn padell ffrio, ychwanegwch y cennin a'i ffrio'n ysgafn nes ei fod wedi meddalu. Ychwanegwch y cocos a'u coginio am rai munudau nes eu bod wedi cynhesu drwodd. Sesnwch i flasu gyda phupur a finegr cyn eu neilltuo. Toddwch y braster cig moch dros wres canolig, yna defnyddiwch i ffrio'r gymysgedd bara lawr nes ei fod ychydig yn grimp. Gosodwch o'r neilltu. Torrwch dafelli hir o'r bara, tostiwch ar radell grib, yna rhwbiwch y cyfan gyda'r garlleg wedi'i haneru ac arllwys olew olewydd drostynt. Taenwch y gymysgedd bara lawr ar y tost cynnes, yna ychwanegwch y cocos a'r cennin, ac yn olaf y cig moch crensiog.

English Translation

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Here it's modified in a Welsh breakfast fashion to be topped with laverbread, leeks, cockles and bacon.

Ingredients:

4 slices cob loaf (or other crusty bread), toasted
1 garlic clove, peeled and cut

For the topping:
250g (9oz) ready-prepared laverbread (available in tins)
50g (1¾oz) oatmeal
freshly-ground white pepper, to taste
25g (1oz) butter
1 leek, finely chopped
250g (9oz) cooked picked cockles
beer vinegar, to taste (optional)
50g (1¾oz) bacon fat
8 rashers smoked streaky bacon, cooked until crisp

Method:

For the topping, mix together the laverbread and oatmeal. Season with white pepper and set aside for 20 minutes.

Melt the butter in a frying pan, add the leek and fry gently until softened. Add the cockles and cook for a few minutes until heated through. Season to taste with pepper and vinegar; set aside.

Melt the bacon fat over a medium heat then fry the laverbread mixture until slightly crisp. Set aside.

Cut nice long slices of the bread, toast on a ridged griddle pan then rub all over with the halved garlic and drizzle with olive oil. Top the warm toast with the laverbread mixture, then the cockles and leeks, and finally the crispy bacon.