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Recipes

 
Dulse, Advocado and Tomato Sandwiches
 
4 slices multi-grain sandwich bread
2 tbsp mayonnaise 1 tomato
1/2 avocado
1 handful of dulse

Preheat the oven to 350°F.

Bake the dulse for about 8-10 minutes, until it is dried out and crispy.

Toast the bread slices.

Slice the tomatoes horizontally.

Slice the avocado half into thin pieces horizontally as well.

Spread the mayonnaise on one slice of the bread.

Arrange the tomatoes in one even layer on the bread, and do the same with the avocados.

Place an even amount of dulse on top of the avocados. Cover with the other slice of bread, slice in half for easy handling, and enjoy!

 

Dulse Chowder 

 

2 cups milk2 cans condensed cream of chicken soup

2 6oz. cans of clams, undrained

1 oz.  DULSE

10oz. can of peas, undrained

1 cup white wine (dry) Pepper to taste.

 

In saucepan or Dutch Oven, stir milk into condensed soup. Add DULSE, cook and stir over medium heat.Simmer uncovered for 10 minutes, stirring occasionally. Add undrained clams, peas, wine and peppers. Simmer 5 more minutes and serve. Serves 8
Baked Scallops..Roll 1 lb. Scallops in a mixture of;1/2 cup flour2 tsps

 

DULSE Flakes

1/4 tsp. pepper

Place scallops in pan, add;4 tbsps. cream or canned milk 4 tbsps. fine bread crumbs 4 tbsps. butterSprinkle with DULSE FlakesBake at 400 for twenty minutes.

 

Dulse Cheesies

 

125 g (4 ½ oz) plain flour

200 g (7 oz) Cheddar Cheese, grated

100 g (3 ½ oz) butter or margarine

25 g Dulse - very finely chopped.

 

Mix all ingredients together to form a soft dough. Roll out onto a floured board to about 1½ cm / ½ inch thickness.  Cut with biscuit shapers.  Place on a greased baking trays and flatten slightly with a fork. Bake in a preheated oven at 200 C (400 F, Gas Mark 6) for about 10 mins, or until light brown. Transfer to a wire rack to cool.

 

Store biscuits in an airtight container. 

 

MAKES ABOUT 18 - 20.

 

Fish Pie with Dulse

 

750 g (1½lb) assorted fish e.g. (haddock, cod, salmon, prawns)

Milk for poaching the fish, with 2 bay leaves, peppercorns and salt for seasoning

Bachamel sauce, made with butter, flour and strained poaching milk

Handful of fresh dulse, cooked and finely chopped

Mashed potatoes, seasoned with salt, pepper and butter or cream

 

Method: Poach fish lightly in milk with bay leaves and peppercorns. Place in a buttered ovenproof dish. Make a bachamel sauce with flour, butter and poaching milk. Add dulse and gently combine with fish mixture. Cover with mashed potatoes, dot with butter and bake for about 30 minutes in a hot oven until nicely browned.

 

Carrageen Chocolate Jelly

 

10g carrageen

750ml whole milk

2 tbsp sugar

1 egg yolk

A few drops of vanilla essence

2-3 tsp drinking chocolate or cocoa

 

Method:  Soak the carrageen in the milk for 15 to 20 minutes. Put the milk and carrageen into a saucepan. Bring to the boil and simmer for 30 minutes – the carrageen will become gelatinous and break up, and the mixture will start to thicken to the point that it will coat the back of a spoon. Strain into a bowl, rubbing the soft carrageen through a sieve. Return the milky mixture to the saucepan and add the sugar, egg yolk and vanilla essence. Simmer for one to two minutes, stirring all the time. Remove from the heat and stir in the cocoa or drinking chocolate thoroughly. Pour into a mould or dish and leave to set. This will take three or four hours.  Serve with raspberries, mint sprigs and whipped cream.  Alternative suggestions: use citrus fruit instead of chocolate; use cinnamon or nutmeg instead of vanilla essence.

 

Pepper and Kombu (Laminaria Digitata) Sauce

Chopped Kombu, 1 tsp full

Olive oil

2lb red, yellow or orange bell peppers

1 1/2 tsp minced garlic

2 tsp malt vinegar

1 tbs fresh lemon juice

1/2 tsp sugar

1/2 tsp salt, or to taste

Cayenne to taste



Method:   Preheat broiler and lightly brush baking tray with olive oil. On the tray place the whole peppers and Kombu, previously soaked in cold water. Broil peppers, and Kombu turning every 5 minutes for about 15 minutes.  Transfer the mix to bowl and cover with a plate. Let it cool for 45 minutes and retain the released juices.  Peel peppers and remove and discard seeds and stems. Mince the mix and return to bowl. Stir in remaining ingredients, and adjust salt and cayenne to taste.   Serve cold or at room temperature. Store in tightly sealed jar in refrigerator

 

Kombu (Laminaria Digitata) -Cured Tuna

 

2 ounces dried kombu 

1/2 lemon, plus 2 teaspoons fresh lemon juice

1/2 pound sushi-grade tuna steak, cut into twelve 1/4-inch-thick pieces

1/4 teaspoon grated orange zest

2 teaspoons extra-virgin olive oil

Smoked salt

2 Belgian endives, thinly sliced crosswise

 

Method:  In a bowl, cover the kombu with warm water and let stand until softened, 10 minutes. Drain and pat dry. Spread the kombu on a large rimmed platter and rub with the lemon half. Set the tuna in a single layer on 2 pieces of the kombu and top with the lemon-rubbed side of the remaining kombu. Cover with plastic wrap and refrigerate for 24 hours. In a bowl, whisk the 2 teaspoons of lemon juice with the orange zest and oil and season with smoked salt. Add the endives and toss. Peel off the kombu and transfer the tuna to plates. Sprinkle the fish with smoked salt and serve with the endive salad

 

 Tagliatelle Al Pesto

 

When soaked, sea spaghetti becomes large and soft like tagliatelle noodles, and when coated in a delicious raw pesto sauce, it is so similar to real pasta you won’t believe your taste buds!

 

1 package raw sea spaghetti

2 ounces fresh basil

1/2 cup raw pine nuts

2 garlic cloves

2 T nutritional yeast (optional, but yummy and rich in B vitamins!)

1/4 cup olive oil, and more as needed

1/4 t salt, or to taste

 

Method:   Soak the sea spaghetti overnight in the fridge. Rinse, if desired, and set aside.  In a food processor, blend all the other ingredients to make pesto. Add a little more olive oil if it’s too dry.  Toss the sea spaghetti with the pesto, arrange on a serving plate, and enjoy!

 

Dulse, Potato Pancakes

 

Take 1lb (450g) cooked mashed potato, add 2 desert spoons (25g) of plain flour, and 1/4oz (7g) of finely chopped dulse, mix together, split into portions, and roll in golden breadcrumbs. Shallow or deep fry in olive oil. Add pepper to taste and serve

 

 

Dulse Quiche

 

1 small packet (about 250g) of ready-made shortcrust pastry

17g dulse

50g cheese (grated)

3 or 4 eggs

300ml milk

Assorted chopped vegetables (optional)

 

Roll out the pastry to fit a greased and lined 20cm pie/flan dish and line the dish with the pastry. Leave to rest for 30 minutes at room temperature, then trim the excess pastry off the dish.

 

Preheat the oven to 200C/gas mark 6. Finely chop the dulse – preferably in a blender. Place into a sieve and put into a bowl of water for 10 minutes. Remove the sieve from the bowl and pat the dulse dry. Sprinkle the chopped dulse and grated cheese into the pie dish. Put the eggs into a jug and beat, then add the milk to the eggs and beat. Pour the mixture into the pie dish. Season with salt and pepper. Bake for 20 minutes or until the egg mixture is firm. Check with a skewer – it should come out clean.

 

Dulse  Bread

 

25g Dulse / Dillisk - finely chopped (preferably in a blender / food processor)

110g melted Butter

1 large carrot, grated

4 eggs

50g caster sugar

250g plain flour (sieved)

1.5 tsp baking powder

 

Preheat oven to 140 degrees Celcius / 275 F / GM 1. Place chopped dulse into a sieve and soak in some water for 5 - 10 mins. Pat dry. Brush the insides of a loaf tin with a little butter. Put eggs, dulse, carrot, sugar, butter and salt into a bowl and mix. Fold in flour and baking powder. Fill the tin with the mixture and bake for 40 - 50 mins - Check with a skewer - it should come out clean.

 

Allow to cool before turning out and slicing.

 

Irish Soda Bread with Dulse and Guinness

 

340g (12oz) wholemeal flour

340g (12oz) plain flour

1 level Tbsp honey

2 Level Tbsp Baking Soda

1 Tsp Salt

250ml (½ pt) Guinness

250mls (½ pt) buttermilk

2 Tbsp dried, flaked dulse

 

Method: Place dry ingredients into a bowl and mix well. Add Guinness and buttermilk and mix thoroughly to make a very wet mixture. Pour into greased tins and bake in a hot oven for about 45 minutes. The loaves should be crisp on the base and shrink from the sides of the tin. Cool on a wire rack.

 

Carrageen Moss Pudding

 

8-10g dried carrageen moss
600ml milk
1 vanilla pod
1 large egg, separated
30g caster sugar
300ml rich double cream, like Jersey

 

Method:  Soak the carrageen in tepid water for about 10 minutes until it softens. Drain off the water and place in a saucepan with the milk. Split and scrape the seeds of the vanilla pod into the milk and add the pod too. Bring to the boil and simmer gently for 10 minutes.  Put the egg yolk into a bowl with the sugar and mix well with a whisk. Strain the milk mixture on to the egg yolk, pushing through all the jelly-like, swollen moss with the back of a spoon. Add the cream and leave to cool, then refrigerate for 30 minutes or so until almost set.  Meanwhile, whisk the egg white until fluffy and carefully fold into the milk mixture. Cover with cling film and refrigerate

 

Oysters in Stout Batter with Carrageen Moss

 

100ml stout

3 tbsp self-raising flour

1 handful carrageen moss, soaked overnight in cold water

2 spring onions, halved and finely chopped

1/2 tbsp cider vinegar

2 rock oysters, shucked and shells reserved

vegetable or corn oil, for deep frying

 

Method:    Mix the stout and flour together with enough water to make a light batter. Season with salt and pepper.  Blanch the soaked carrageen moss in boiling water for 30 seconds and drain. Mix the spring onions with the carrageen moss and cider vinegar and season. Spoon into the empty oyster shells. Heat about 8cm oil to 160-180C in a large thick bottomed saucepan or electric deep-fat fryer.  Dip the oysters into the batter and fry in the hot oil for about a minute until crisp. Remove with a slotted spoon and drain on kitchen paper. Serve at once on the carrageen beds.

 

Brown Rice Cooked With Kombu (Laminaria Digitata)

1 cup organic brown rice
1 1/2 cups of spring water
pinch of seasalt
1 strip of kombu about 8 cm. long
Two drops of sesame oil

 

Method:  Wash the rice and place preferably in a pressure cooker. If not in a stainless steel pot, or earthenware. Add water, salt, kombu and oil. Cover. Bring to a boil on high fire, and then lower the flame and place a heat difuser underneath the pot. Cook for one hour. Do not uncover the rice while cooking. When its ready, remove the cover and stir softly with a wooden spoon. Cover once again and let the rice sit about 5 minutes before serving.

 

 Garlic & Butter Sea Spaghetti

 

1 cup soaked sea spaghetti

1 clove garlic, mashed until creamy

1 t- 1 T olive oil (or less, just to coat the spaghetti)

Ground black pepper, to taste

Chopped fresh parsley, or a few pinches dried

1 T pine nuts

1 T hemp seeds

 

Method:  Mix the garlic, olive oil, pepper and parsley together.  Toss with the sea spaghetti, and arrange on a plate.  Sprinkle the pine nuts and hemp seeds on top, and serve

 

 Carrot and Sea Spaghetti Salad

 

Serves 4-6

15g (1/2 oz) sea spaghetti, dried or a handful of fresh sea spaghetti
2 tablespoons lemon juice
1 tablespoon wine vinegar
4-5 carrots, washed well, not peeled, and sliced into long, fine lengths with a potato peeler

DRESSING

3 tablespoons good quality olive oil
11/2 tablespoons lemon juice
1 teaspoon coarse whole grain mustard and honey
1 tablespoon mixed seaweed
2 cloves garlic, crushed
A pinch of cayenne pepper
A pinch of grey sea salt

 

Method:  To prepare the sea spaghetti
Rinse the dried sea spaghetti and soak in warm water for 1 hour or briefly steam until al dente. If using fresh sea spaghetti, rinse well and steam for 10 minutes until al dente.
Rinse the seaweed again and then marinate in lemon juice and wine vinegar for a few hours or overnight.  Some can be left full length to decorate - chop the remainder into 2.5 - 5cm (1-2 inch) pieces.

To prepare the salad
Combine the dressing ingredients in a small jug or bowl.
Pour the dressing over the carrots and sea spaghetti and allow to marinate for at least an hour.

 
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