RECIPES

Jim's legendary Carrot and Dillisk Bread

25g Dillisk, soaked in fresh water for 5 mins
110g Melted Butter
1 Large Carrot Grate
4 Eggs
50g Caster Sugar
Pinch Of Salt
250g Plain Flour
1.5 tbs Baking Powder

Pre-heat oven, temp 140 ºC /274ºF
Take dillisk out of water and pat dry with a kitchen towel and chop finely.
Brush the inside of the loaf tin  with a little butter.
In a mixing bowl combine remaining butter, eggs, dillisk, carrots and salt.
Fold in sieved flour and baking powder
If the mixture is a bit dry add a little drop of milk.
Fill tin with mixture and bake for 40-50 mins.
Cool before turning out and slicing. Serve with some REAL butter.... and a bucket of tea!!

Laverbread (Nori or Sloke)

 This is a popular traditional Welsh and Scottish breakfast food.

Soak the dried laver for 1 minute in cold water and drain well. Fry the nori in the hot bacon fat. Sprinkle the oats on top. Fry both sides until done  (takes about 10 minutes). Season to taste and serve.

If fresh fronds are used, wash quickly in cold water and drain. To store, spread a piece of waxed paper and sprinkle the oats evenly on top. Place the moist laver over the oats and fold the edges of the paper up to form a package. The oats will adhere to the laver. Refrigerate until ready to fry in bacon fat.