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Veg Recipes
Seaweed
Recipes : Starter - Main Meal - Dessert - Side Order - Snacks
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and more recipes are available in a booklet that can be ordered
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Soups
Dashi
(*1) Traditional Japanese Soup Stock (Makes 1 Litre)
For
Vegetarians & Vegans use twice as much Kombu / Kelp and
omit Bonito Flakes.
Need :
Sheet of dried Kombu / Kelp
1
litre water
15
g Bonito Flakes
Make
a few slit in the kelp sheet and cook in the water on a medium
heat. Remove just before boiling. Add bonito flakes, bring back
to the boil and strain.
Hebridean
Dulse Broth (*1) - Serves 3 - 4
Need
: 25 g dried dulse
1
medium potato
25
g butter
0.5
- 1 tsp lemon juice
Salt
and Pepper
750
ml (1.25 pint) milk
crusty
bread
Place
dulse in a bowl of water and leave for 5 - 10 mins. Drain and
put into a saucepan with water and boil for
10 mins. Peel and boil the potato and mash. When the dulse has
cooked, drain. Mix in the mashed potato, butter and 0.5 tsp
of the lemon juice. Season. Gradually stir in the milk and return
to heat. Gently simmer for 20 mins, stirring often. Check seasoning
and if desired add rest of the lemon juice. Serve with crusty
bread.
Japanese
Chicken Soup (*1) - Serves 4
Need
: 5 Shitake Mushrooms
(dried / fresh)
1
Chicken Fillet
10
cm / 4 " dried kelp / kombu
1
tbsp of round-grain white rice
1.2
litres (2pt) of water
1
small carrot
1
small leek
125
g (4 oz) form tofu (bean curd)
5—6
spinach leaves
75
g fine noodles
Garnish
: finely shredded
scallions / spring onions
If
using dried mushrooms—place in a bowl of warm water and
leave to soak. Skin the chicken fillet and cut into cubes. Cut
the dried Kelp into 6 pieces. Tie the rice firmly into a muslin
cloth. Place chicken, kelp and rice into a large saucepan and
add the 1.2 litres of water. Bring to the boil and simmer for
30 mins, skimming the surface occasionally to remove the scum
(from the chicken). Cut the carrot, leek and tofu into thin
sticks/slices/strips. Roughly tear the spinach leaves. Drain
the mushrooms and pat dry. Slice them and remove the woody stalks.
Remove the kelp from the soup and discard. Add the veg and continue
to simmer for 15 mins. Add the noodles and cook for 3-4 mins.
Serve in individual bowls with a small pile of noodles in each
bowl. Divide the tofu, chicken and veg among the bowls and then
the broth. Serve the rice on the side with the garnish.
Main
Meals
Rolled
Chicken in Kombu (*2) - Serves 4
Traditional
Japanese dish.
Root
vegetables can replace the chicken
Need
: 30 g Kombu / Kelp
200ml
Water
200g
chicken breast or thigh
wooden
skewers
600ml
Dashi / Japanese soup stock
Extra
: 1 tb sp sugar
4
tb sp sake
2
tb sp mirin
3
tb sp soy sauce
Soak the Kombu
in water for about 10 mins and keep the water for later. Cut
Kombu into rectangular strips - approx 5 cm x 10 cm. Cut chicken
into thin 5 cm strips - the same number as the Kombu. Place
a strip of the chicken on the Kombu, along the narrow side and
roll to the other end. Then pierce the centre of the roll with
the wooden skewer. Repeat until all the Kombu has been used
up. Place the Rolled Kombu into a pan and add the soup stock
and the water used to soak the Kombu. Cut some cooking foil
slightly smaller than the pan and cover the Kombu with it. Simmer
until the Kombu becomes soft. Add sugar, sake, mirin and soy
sauce to pan and simmer for 15 mins.
Seaweed-Baked
Fish Steaks (*1) —Serves 4
Need : 25 g (1 oz) dried
wakame 4 ripe tomatoes
4 halibut/tuna/cod steaks Half a lemon
2 tbs tomato juice 2 tsp soy sauce
2 tbs water Salt & Pepper
1 tsp chopped fresh basil or ½ tsp dried basil
2 tsp olive oil Fresh basil leaves, to garnish
Wash the wakame, place in a bowl and cover with water.
Leave for 5 mins.
Heat oven to 200°C / 400°F / Gas Mark 6. Butter an ovenproof
dish.
Slice tomatoes and arrange half of them in the bottom of the
dish. Place the wakame leaves (except 2 leaves) in layer on
top of tomatoes. Arrange the fish steaks on top of wakame. Finely
grate the lemon and sprinkle over the fish steaks. Squeeze the
lemon over the steaks. Pour the tomatoe juice, soy sauce and
water over the fish.
Season with salt and pepper and place remaining wakame leaves
over the fish.
Arrange remaining tomatoes on top, sprinkle with the basil and
drizzle the oil over the top of the tomatoes.
Cover the dish with foil and bake for 20—25 mins.
Garnish with fresh basil.
Dulse
Quiche (*4)
Need
: 17g dulse
1
small packet of ready made shortcrust pastry (about 250g)
300ml
milk
3
or 4 eggs
50g
cheese (grated)
Salt
and Pepper
Roll
out the pastry to fit a greased and lined 8 inch pie / flan
dish and line the dish with the pastry. Leave at room temperature
for 30 mins (resting). After 30 mins trim excess pastry off
pie / flan dish.
Preheat
oven to 200 degrees Celcius (Gas Mark 5).
Finely
chop dulse - preferably in a blender. Place into a sieve and
put into a bowl of water for 10 mins. Remove sieve from bowl
and pat dulse dry. Sprinkle dulse and grated dulse into pie
dish. Put eggs into a jug and beat. Add milk to eggs and beat.
Pour mixture into pie dish. Season with salt and pepper. Bake
for 20 mins or until egg mixture is firm and check with a skewer
- it should come out clean.
Side
Orders
Dulse
/ Dillisk Bread - Recipe by Gavin
Galvin, Drimcong House, Moycullen, Co. Galway, Ireland
Need
: 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.
Dulse
Slaw (*1) Ideal for salads
Need
: 25g Dulse
50g
raisins
175g
white cabbage (shredded)
1
medium carrot (grated)
2
shallots (finely chopped)
Dressing
: 4 tbsp mayonnaise
2
tbsp apple juice
Salt
and Pepper
Soak
dulse for 5 - 10 mins in a bowl of water.
Put
raisins in a small bowl with warm water for 5 mins, to allow
to plump.
Put
shredded cabbage, grated carrot and finely chopped shallots
into a large mixing bowl.
Drain
raisins and add to bowl.
Drain
dulse, chop and also add to bowl.
In
a small bowl mix the dressing ingredients together and then
pour over and coat the salad thoroughly.
Season
and mix again and serve
Desserts
Carrageen
/ Irish Moss Jelly (*1) - Delicious and tasty
and full of vitamins and minerals.
Need
: 10g carrageen / Irish
Moss
750
ml whole milk
2
strips of lemon peel
1
tsp lemon juice
2
tbsp sugar
1
egg yolk
few
drops of vanilla essence
lemon
slices
mint
sprig
whipped
cream
Soak
carrageen / irish moss for 15 - 20 mins.
Put
milk, lemon peel and carrageen in a saucepan.
Bring
to the boil and simmer for 30 mins - the carrageen will become
gelatinous and break up and the mixture will start to thicken
and coat the back of the spoon.
Strain
into a bowl. Rub the soft carrageen through the sieve.
Return
milky mixture to the saucepan and add sugar, egg yolk, lemon
juice and vanilla essence and simmer for 1 - 2 mins. STIR CONTINOUSLY.
Pour
into mould / dish and leave to set.
This
will take approx. 3- 4 hours.
Decorate
with lemon slices, mint sprigs and whipped cream.
Hints
/ Other Suggestions :
Add
or replace lemon / juice with orange / lime or drinking chocolate
(KIDS LOVE THIS ONE - Chocolate jelly!!!).
Add
cinnamon / nutmeg instead of vanilla essence.
Bit
different!!!
Jamaican
Sea Moss Drink (*1) - traditional Jamaican
Drink. Makes 1 litre.
Need
: 15g carrageen
1.3
litre
1
cinnamon stick
2
tsp linseed (optional)
1
x 400g can of condensed milk
few
drops vanilla essence
nutmeg
Soak
carrageen for 15 mins.
Drain
and put into a saucepan with water and cinnamon stick and optional
linseed.
Bring
to the boil and simmer until thickens.
Strain
into a bowl through a sieve and discard seaweed, cinnamon and
linseed.
Return
mixture to saucepan and add condensed milk, vanilla essence
and nutmeg.
Whisk
and leave to cool.
When
the mixture starts to set, whisk vigorously.
When
it is cool, whisk again and then place into the fridge.
Whisk
again when serving.
Be
a bit daring and add some rum before final whisk and serving!
Snacks
Dulse
Cheesies
Need
: 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.
Recipe
adapted from "The Complete Book of Home Baking" by Heilie
Pienaar 2002. New Holland Publishers (UK) Ltd.
ISBN 1 84330 323 X.
Recipe
References and further information :
(*1)
Recipes taken from Simply
Seaweed by Leslie Ellis. Publisher : Grub Street, The Basement,
10
Chivalry Street, LONDON, SW11 1HT ISBN : 1-898697-45-0
(*2) Recipes
taken from Healthy Recipes Seaweed by Cross Media
Ltd, 66 - 67 Wells Street,
LONDON,
W1T 3QB ISBN : 1-897701-04-1
(*3)
Recipe
taken from Gerry Galvin, Drimcong House, Moycullen,
Co. Galway, Ireland.
Tele
: (+353) (0) 918 5115
(*4)
Jenny Heath,
Dolphin Sea Vegetable Company, Belfast.
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