Tag Archives: Wales

Laverbread

23 March 2021 billpaterson1@me.com 5 Comments

Following our previous post on Welsh Cakes you will all be pleased to hear that “Slightly Miffed of Portmahomack” is now “Delighted of Portmahomack.” Although “delighted” she felt that perhaps we should also cover Laverbread, a seaweed delicacy and the essence of a good Welsh breakfast. By now readers might be thinking that Portmahomack folk must all be slightly mad. The title photo is of some of them down by the harbour passing the time on a very wet afternoon. Reassured??

So, laverbread is made with seaweed, where on earth are we supposed to get that? Just pop down to the coast and pick some? No, no, no, laver is a special kind of seaweed and you can only get the good stuff on the coast of Wales … apparently! Oh, or in a shop … an online shop, The Fish Society shop to be precise. They will cater to all your seaweed needs! Don’t say that we don’t go that extra mile for our readers.

raw laver — as it comes from the Fish Society, out of the packet and mixed with oats

Dulse and all that?

Suffice to say we ordered some laver directly from Wales so that the ensuing laverbread would be as authentic as possible. The things we do to placate these Portmahomackians! You’d think they would be too busy watching whales and dolphins? The laver arrived in an alarmingly large box … we didn’t really want a whole load of seaweed so we were relieved when the large box contained only a very small sachet of frozen laver. Once, when I worked in Belfast someone (they shall remain nameless) gave me some dried dulse. It was revolting! I only had a little but I could still taste it three days later! And that pretty well sums up my seaweed eating career so far. Would this laverbread thing be a better experience?

There is no way that laver could ever look appetising … a kind of dark green sludge. In fact it makes you wonder who thought it was a good idea to eat it in the first place? Anyway, in the interests of expanding our reader’s laverbread knowledge we set about making some. Couldn’t be more simple really … mix it with some oats and lightly fry. We had it with some crispy bacon and a fried egg. Interesting in that there was no strong taste, just slightly salty perhaps. Some people compare the taste to oysters, or olives. We ate it all, however … it’s good for you apparently!

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Laver, laver everywhere!

Scallops with laver and pea puree — Scallops

To give it a fair crack of the whip, at night Pat made me scallops with a pea purree and laver sauce. This was fantastic! Hard to know what was actually going on but the laver seemed to give it a slight salty edge that went well with the rest of the dish. Huragh, a mini laver triumph!What else?Next day we had an omelette with potatoes and laver. That was excellent as well though I suspect that the omelette would have been none the worse if there had been no laver in it. In Wales laver is sometimes referred to as Black Gold, or the Welshman’s Caviar. Apologies to all laverbread aficionados but we are not at all surprised it hasn’t caught on in Scotland.

Yesterday, the news that Nicola Sturgeon was cleared of any wrongdoing in the Alex Salmond affair has been greeted by the Tories with all the same good grace that Trump accepted his election defeat. Politics will always have divisions but there seems to be a lot more division elsewhere in the world today … skin colour, gender, ethnicity etc. The other day we got an note from singer songwriter, Carrington MacDuffie. It was a quote from Mohamad Safa. “Our world is not divided by race, colour, gender or religion. Our world is divided into wise people and fools. And fools divide themselves by race, colour, gender or religion”. Seemed kind of apt don’t you think? So how come it’s the fools that get to rule the world? Or is that being unduly unkind? All very well for us armchair critics … they are probably all doing their best, poor sods.

Me at Target Ness lighthouse — Me at Tarbat Ness lighthouse, Portmahomack looking towards Wales for more inspiration

Scones

Welsh Cakes

12 March 2021 billpaterson1@me.com 5 Comments

You’re all familiar with “Disgusted of Tunbridge Wells”, a name used for someone with strongly conservative political views, who writes letters to newspapers in moral outrage. Well, recently we had a communication from “Slightly miffed of Portmahomack” saying that we had featured baked goods from Scotland and N.Ireland but had ignored Wales and its Welsh Cakes.

No idea

Obviously, having miffed readers is not on and history teaches us that ignoring discontent in the Highlands can be perilous. So, in an attempt to quell any hint of rebellion Pat has acted quickly and decisively to bake some Welsh Cakes. She previously had no idea such things existed but as always our best buddy, Google, rode to the rescue.

making Welsh cakes — Very similar recipe to fruit scones but cooked on a girdle or griddle

No one knows where scones originated … England, Scotland and Ireland all have claims. The first mention of a scone in writing, however, was back in 1513 by Scottish Poet, Gavin Douglas so perhaps Scotland has the greater claim. Whatever, we are proud to continue Gavin’s good work. Anyway, no matter where they’re from originally we don’t think it’s Wales. They’ve got Welsh cakes for goodness sake so why would they?

Placated

Once the mixture is rolled out and cut into whatever shape you like they are placed on the hotplate.

The caster sugar is optional. Without caster sugar you can slice them through the middle and eat them with butter and jam, just like a scone. Alternatively, with the caster sugar you can eat them just as they are. They were delicious so we gave them the first and probably the last top Welsh Cake award. We thoroughly enjoyed this foray into the unknown. Who knows, Welsh Cakes might become a regular feature in Pat’s baking repertoire. The last time we were in lovely Portmahomack we had a topscone and hopefully, now that “slightly miffed” is placated it will be safe to return for another. Can’t wait!

Oprah

The fallout from the Meghan and Harry interview is incredible. For an inconsequential family rift to dominate almost every news channel for a week just beggars belief. With Meghan, the monarchy has missed a golden opportunity to drag itself into the modern technological world. The traditional fairytale secretive monarchy no longer cuts the mustard for many. And just so that you know, its a few years since we last chatted with the Queen but we can confirm that she never mentioned Meghan once … if that’s anything to go by … just saying!

It’s a while since we brought you a telephone box. This one is at the new Falkirk Distillery which hasn’t opened yet but has distilled its first spirit. By 2024 it’ll be actual whisky. What with this and the old Rosebank Distillery reopening, Falkirk is starting to rival Islay as a whisky lover’s heaven. Okay, slight exaggeration.

It’s a pity the phone box was made at the Lion foundry in Kirkintilloch, it would have been nice if it had been a Falkirk one.

Ordinary, Scones

National Shooting Centre for Scotland

24 July 2017 billpaterson1@me.com

You’ve heard of shooting stars, but have you heard of shooting scones? No, let us enlighten you. As you are aware, we leave no stone unturned in our bid to bring you the latest scone news. However, the situation described in this post even surprised us. We knew that friends were involved in shooting but when they visited us, we had no idea they were competing at the European down-the-line Clay Pigeon Shooting Championships … eh?? Turns out that the venue was a shooting school half way between Falkirk and Slamannan and recently, having had a load of money spent on it, had been designated the National Shooting Centre for Scotland.

Hundreds of gunmen

Although it is only a few miles from our house (sometimes we can hear the guns if the wind is in the right direction) we were totally unaware of its new elevated status. In fact, we were pretty much unaware of anything to do with it. Out of sheer curiosity we decided to go along and see what it was all about. Imagine our surprise when we came to the end of a dirt track on the high and pretty desolate Slamannan plateau and emerged through some scrubby trees to find what must have been about seven or eight hundred folk milling around. Most of them carrying shotguns. Surreal or what? Strange for mere sconeys like us, who lead very sheltered lives and are not used to seeing guns. To see sooo many!

The site is huge and the competition was in full swing with shooters shooting on numerous specially designed crescent shaped stands. Five competitors per stand each taking it in turn to shoot the ‘birds’ as they call them. The orange coloured clay pigeons.

Clay pigeon cassette at the National Shooting Centre, Scotland — Some ‘birds’ waiting to be shot

Eardrum fatigue

Although we are now conversant with all aspects of the sport, suffice to say, at this point we didn’t have a scooby.

Scottish ladies team shooting at the National Shooting Centre, Scotland — Scottish ladies team … the ‘bird’ highlighted has only nanoseconds to live

We did know, however, with guns going off everywhere, that it was noisy … very noisy! Everyone had ear defenders on. Not so those who were simply here to eat the scones they had spied earlier in the clubhouse. Eardrum fatigue eventually drove us back in that direction.

Internal view of the National Shooting Centre, Scotland — Team strategy meeting for the Welsh in the clubhouse

The scones looked good but the lady who was serving was slightly wide-eyed and more than a tad frazzled. She was valiantly coping with multitudes of hungry gunmen on her own. Against all the odds her sense of humour was still evident. Though when I asked if she had personally baked the scones. Oh, if looks could kill! To make matters worse she had to pre-load the scones using large catering packs of butter and jam. This slowed things down considerably. Perhaps it was just as well that we had decided to share a scone between us. At last we had two halves of a scone but, because our lady had been rushing, one half just had a dollop of jam in the centre. It needed spreading. But there was nothing around that bore any resemblance to a knife. Presumably, in a place with hundreds of guns, a knife might be deemed dangerous! I had to use my finger. There’s a first time for everything!

Are they mad?

The scone itself was quite good, almost finger lickin’ good. But you know our criterion for a topscone, so this one was never going to make the grade. Enjoyable enough though, especially on an wet windy day like this. What sort of people compete in a sport that involves shooting brightly coloured bits of clay in the rain? Do they have to be totally mad or just half mad? We asked a chap from the South African team. He replied curtly “you don’t have a life unless you shoot“! Are they mad? Well no more than a bunch of people trying to get a small ball into a tiny distant hole in the ground by hitting it with a stick. Seriously though, these folks are completely dedicated and, because the level of competition is so high, extremely skilled.

Berettas and Brexit

With our new found knowledge we could regale you with the differences between down-the-line, traps, skeets, over & unders, the handling properties of Brownings and Perazzis versus Berettas, and all sorts of other things you can’t even begin to imagine … however it is probably easier if we just explain the UK’s strategy for Brexit … yes, that would be much much easier because they still don’t have one! Huge thanks to A&C for letting us share this experience.

FK1 3AL tel: 01324 851672 National Shooting Centre Scotland

UPDATES: the couple we met on the Isle of Rùm who were making a holiday nettle cord eventually completed it and sent an update. It eventually included nettle from Camusdarach, Rùm, Arisaig and Mellon Udrigle and finished with bramble from the shores of Loch Maree … because they couldn’t find any nettles?? Our Trossachs correspondents are back in their natural habitat after their sojourn to St Kitts and Nevis and sent a picture of a K6 they spotted in Aberfoyle. Made in China we think. Many thanks to all for keeping us up to date.

Scones, history and a dollop of politics