Recipes from Wales 7 - Goodies Form the Gower

Featured recipes: Bara Lawr (Laver or Seaweed Bread), Oyster Soup from Gower and Pastai Gocos (Cockle Pie)

As you may have guessed by now, my favorite place in Wales is the Gower peninsula near Swansea, Not because I live near there, but because it is so beautiful and peaceful here. The scenery reminds me of where I grew up on the California coast and the people are so warm and friendly here, and have taken me under their wing. This area has a long and proud history, mostly associated in the collective mind with the stories of King Arthur and later by the coal and steel industries. But more importantly, is the history and traditions of the sea. Many people have earned their livings for many generations on the sea, whether fishing or gathering cockle, or assisting the ships in the harbors. The following recipes unique to the Gower, and I dedicate this article to al the wonderful people who populate this small slice of heaven on the Welsh coastline

Bara Lawr (Laver or Seaweed Bread)

Wash the seaweed well to remove all sand. Boil for hours. Mix with fine oatmeal and form into small cakes. These are then fried, preferably in bacon fat and are excellent for a breakfast treat.

Oyster Soup from the Gower

Melt 2 oz of butter in a pan and rub into it about 1 ½ oz of flour. Pour on this well flavored mutton broth, which has been seasoned with onions, mace and black pepper. Bring to a boil and allow simmering and thickening for about 15 minutes. Strain and pour over the required number of oysters, which have already been breaded.

Pastai Gocos (Cockle Pie)

The area around the Gower is world famous for its cockles, and these are exported to many countries around the world. Of course, to truly enjoy this dish, you need to come to wales so you can have the freshest possible cockles! Try your best, but if you can't get over to Wales, make sure the cockles you do use are of the highest quality.

Cook 1 quart of cockles in a cup of water. Line the sides of a pie dish with pastry thickly rolled. Put a layer of cockles in the bottom of the dish. Sprinkle with chopped chives or young spring onions, then a layer of diced bacon strips. Repeat these layers until the dish is full. Pour in liquid in which the cockles were boiled, adding pepper. With strips of pastry make a criss-cross over pie. Cook slowly until pastry is done. This pie is wonderful served hot with new potatoes.