Ingredients
8 oz flour
1 egg
1 tbsp vegetable oil
8 oz cockles or clams (shelled)
2 tbsp (heaped) chopped parsley
1 oil for frying
8 oz prepared laverbread, -or- dried nori, reconsti
1/2 lemon (juice only)
Directions
Sieve the flour. Separate the egg. Work the yolk and oil into the
flour and beat in the water gradually until you have a thick batter.
Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff
and stir into the batter. Add thc cockles, then salt, parsley and
herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry
the batter in spoonfuls until the cakes are golden and crisp. Heat
up the laverbread with the lemon juice. Serve piping hot, with
wedges of lemon.
Source: Elisabeth Luard in "Country Living" (British), April 1989.
Typed for you by Karen Mintzias
Servings: 4 servings
Cocklecakes With Laverbread Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fish; Seafood
The History of Recipes
Written recipes as an idea can be observed far back into the far past, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, mostly, these old recipes were just very basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Much later, in Roman times a roman called Apicius created some documents detailing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main course and dessert, something we still use today. This early Roman chef informs us how the cooks of his times were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Continuing our culinary historical journey, we find a couple of cookery books from the fourteenth century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian food that is familiar to us all today, but instead descriptions of the types of food cooked for the nobility of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like rosemary and coriander. These new foods and tastes created a torrent in recipe manuscripts, most of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and rich competed to serve the best banquets, and because of this the best chefs and their recipe collections were at a premium. However, it was during the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes common in their social group. When we get to the twentieth century, cookbooks are highly popular due to higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Cocklecakes With Laverbread recipe.
