Laver & Cockle Oatcakes with Dulse Hollandaise & Bacon - by Chef Jonathan Morrell
About the Recipe Ingredients For Laver Oatcakes - 250g laverbread seaweed - 200g jumbo oats - pulse blitzed - 25g lemon juice - 50g cockles or sweet chestnuts,
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Cooking tools:
- Food processor
- Kitchen scale
- Mixing bowl
- Saucepan
- Whisk
- Skillet
- Chef's knife
- Cutting board
- Spatula
- Stove
- Plate
Ingredients
- 250g laverbread seaweed
- 200g jumbo oats - pulse blitzed
- 25g lemon juice
- 50g cockles or sweet chestnuts, crumbled (optional)
- 2 egg yolks
- 200g butter, melted
- lemon juice
- tabasco
- fresh/dried dulse seaweed
- 200g bacon/pancetta, diced
- maple syrup
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