Cooking with Seaweeds

Seaweed as Food				Seaweed Recipes Sea Spaghetti - Thong Weed, Himanthus Elongata 2 cloves garlic 1 red onion 6 mushrooms 6 fresh tomatoes 2 teaspoons root ginger 2 teaspoons Miso 1/3 pint stock, either vegetable or chicken 1/2 lb sea spaghett 1 tablesppon tomatoe puree Boil or steam the sea spaghetti for at least 10 minutes, while that is cooking, fry the remaining ingredients in olive oil over a low heat. Add the tomatoe puree, stock and sea spaghetti. Serve with new potatoes or rice. Thong Weed can be chopped into segments of 2 or 3 inches and deep fried for a few seconds. It turns bright green immediately and can be served instead of runner beans Laver - Nori Porphyra Umbilicus Laver in Wales is made into a puree by boiling for an hour or more and then mincing. You can prepare your own or buy tinned or frozen laver online. Fresh laver can be roasted or dried and broken into flakes. Add these to soups, stews and salads for a delicious marine taste. Alternately spread on toast with lemon juice, cracked black pepper and a sprinkle of salt. Laver & Bacon Oat Cakes 250 grams laver puree 250 grams chopped bacon oat flakes to mix Mix the oats together with the laver puree, add the chopped bacon and seasoning to taste , make into shallow round patties and fry in bacon fat on both sides until golden brown. Serve with eggs for breakfast or on top of goats cheese salad with cranberry sauce on the side. Dulse Quiche 250 grams short-crust pastry 50 grams finely chopped Dulse 50 grams goats cheese 50 grams broccoli florets 1 red onion 1 clove garlic 3 eggs pinch of cinnamon Line an 8 inch flan dish with pastry, Fry the onion gently until caramelised then add the broccoli florets, Dulse and chopped garlic for a few minutes. Set aside to cool. Beat the eggs with the milk and add heavy pinch of cinnamon, and crumbled goats cheese. Pour into pie dish and add cooked onion mix. Grate Parmesan over the top. Bake in oven at 200C for 20 minutes or until the mixture is firm and golden. Cut into wedges and eat with cranberry jelly. Dulse can be eaten raw, sun dried, baked in the oven or even microwaved. Use as crisps, cover with grated cheese, salsa and avocado. Add to salads. Serve as a snack with drinks. Use in bread doughs, soups and stews. Seaweed is an Everyday Miracle by Susun Weed This bladderwrack tea recipe is by Susun Weed. Gently simmer a handful of fucus (Bladderwrack) for 15 minutes in enough water to cover. OR, fill a quart jar only full with dried bladderwrack; add boiling water to completely fill the jar. Cap and let steep overnight. Next morning, strain (give the seaweed to the nearest patch of earth), warm and enjoy, seasoned to your taste! Useful Recipe Sites http://www.grandmanannb.com/dulse.htm http://www.wildmanwildfood.co.uk/.../wildfoodrecipes10-seaweed.htm http://www.oceanvegetables.com/seaweed-recipes.html http://www.sea-flora.com/recipes.php http://www.rwood.com/Articles/Wild_Ocean_Veggies.htm Useful Seaweed Cookery Books on Amazon Healthy Recipes - Seaweed (Paperback) by Yoko Takechi (Editor) Vegetables from the Sea: Everyday Cooking with Sea Greens by Jill Gusman (2003) The New Seaweed Cookbook: A Complete Guide to Discovering the Deep Flavors of the Sea (Paperback) by Crystal June Madeira (Author) Algae and axle grease for breakfast Rinsed, boiled and blended, there is nothing like Hanging Black or Peacock Weed to satisfy the appetite. Kevin Pilley develops a taste for Devon's seaweed Kevin Pilley, Sunday, 3 January 1999

Around the world seaweeds are eaten and enjoyed as a nutritional, flavoursome part of the diet. Here in the West we appear to have lost our taste for these salty vegetables. An Irish friend relates stories of growing up in Ireland and his mother always giving the children a handful of dried Dulse (Palmaria palmata) to chew on. Apparently Dulse - Dillisk, has the highest iron content in any vegetable but I have no scientific evidence of that yet. These recipes have been collected from many sources, some tried and others not. Please read the page on sustainable harvesting before you go to the beach. Enjoy! Nutrition Seaweeds have an amazingly high nutritious content, rich in digestible proteins, and an excellent source of vitamins and minerals. Seaweeds are also reported to be a source of omega 3 oils. The omega 3 oils from fish, of course, is derived from the seaweed they eat.

Sea Moss Pudding 1/4 cup sea moss 2 1/2 cups milk 1/8 tsp salt 3/4 tsp vanilla Soak Chondrus Crispus 15 min in cold water. Drain and pick it over. Tie in a small cheesecloth bag and put it in a doubler boiler with milk. (You can also put the moss directly in the milk). Cook this for 30 min and then remove the moss. Strain into mold or individual molds, which have been dipped in cold water. Chill for 3 hours (45 min in the individual servings), and serve with cream and sugar Carrageen Blackberry Flan This recipe is from the Book of Seaweed by Alan Major, published by Gordon & Gremonesi in 1977. 500g plain flour 0.5 teaspoons salt 250 g butter or margarine 1 egg Cold water 500 g blackberries 250 g brown sugar Whipped cream 50 g Irish Moss 3 cups milk 3 tablespoons caster sugar Rub the butter into the flour and add the yolk of the egg to make a rich pastry. Roll out and line a 7 in flan dish. Blind bake (with filling of rice or inert substance!) for 20 minutes at 200 C, and allow to cool. Simmer the blackberries with brown sugar until tender in just enough water to cover the fruit, saving a few of the berries for decoration. While the blackberries are cooking, soak the Irish Moss in hot water for 10 minutes. Drain and add milk with a pinch of salt and boil quickly for 15 mins. Add sugar, strain and stir in the blackberry puree, mixing well. Pour into the pastry case and spread. Whip the remaining egg white until very stiff with a little caster sugar, fold into the whipped cream and decorate the top of the flan with the excess blackberries. Eat! Crispy Fried Seaweed 800 g Sea Lettuce, Dulse 550 ml cooking oil 1 tablespoon brown sugar 1/2 teaspoon sea salt 1/2 teaspoon ground cinnamon 85 g flaked almonds Wash the seaweed and dry thoroughly, cut into fine shreds. Heat oil in a wok until very hot, then remove from the heat and add seaweed, stir fry for 2-3 minutes until crispy. Remove from wok on to kitchen paper. Mix sugar, salt and cinnamon in a small bowl. Place seaweed in a small dish and sprinkle with mixture, flaked almonds for garnish. Enjoy.
NEWS
In 2008 Science Magazine an article about the discovery of 9 different seaweeds found in the remains of human fossilized faeces in Southern Chile. These remains were over 14,800 years old. Monte Verde: Seaweed, Food, Medicine, and the Peopling of South America Tom D. Dillehay, C. Ramírez, M. Pino, M. B. Collins, J. Rossen, J. D. Pino-Navarro Read the article by clicking above.

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Algae and axle grease for breakfast