Laver or purple laver (also known as black butter, purple seavegetable, or sloke) is, scientifically, Porphyra umbilicalis. In Chinese it's jee choy; in Gaelic it's sleabchan, sleabhach, or sleadai; in Swedish it's veckad purpurtang-although it's best known, culinarily, as nori-the dried sheets of seaweed used to wrap maki-type sushi. Other Porphyra species that have been used as food include P. linearis, P. tenera, and P. yezoensis. They are harvested in winter at low tide, when they're found attached to vertical surfaces such as rocks or piers. Nutritionally, laver is a very desirable food, yielding high protein (15-37%); low fat (less than 2.5%); good vitamin C, calcium, and iodine, along with traces of other minerals. The recipe is almost absurdly simple: 1. Combine four parts prepared laver (either fresh or canned) with one part finely cut oatmeal. Do not use American-style rolled oats. 2. Form mixture into small cakes, about 2 inches in diameter and 3/4-inch thick. Roll in additional oatmeal to coat. 3. Fry in hot bacon fat until golden brown. 4. Drain on paper towel and serve.Laverbread is boiled laver mixed with oatmeal and deep fried. Laverbread is used to thicken soups and in seafood stuffings. It is sold in tissue-thin sheets, often lightly oiled, salted and toasted and eaten as a snack or crumbled over a bowl of rice. It is easy enough to crisp-toast plain sheets of laver, and is probably a good idea as the pre-seasoned varieties vary greatly in quality. There are some excellent ones and some that were absolutely inedible, smelling overpoweringly of rancid oil. It is brushed with sesame oil and grilled, then crumbled over food. Store laver airtight or in the freezer and before using toast on one side under a grill or in the oven. It will become greenish (as opposed to black) in colour, crisp and develop a better flavour. It is also sold in flaked form, in small bottles.
