Month: April 2019

Seared Salmon with Winter Vegetables and Kombu Broth

Ingredients 2 tablespoons vegetable oil, divided 1 small yellow onion, halved through root 1 bunch small baby turnips (about 12 oz.), greens torn into pieces, turnips peeled, quartered 3 large shallots, sliced into rings 1 3” piece ginger, peeled, sliced ¼” thick 3 oz. kombu 1 tablespoon kosher salt, plus more 1 cup dry vermouth …

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Dulse Bread

Ingredients 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 Instructions Preheat oven to 140 degrees Celcius / 275 F. Place chopped dulse into a sieve and soak in some water for …

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Dulse Chowder

Ingredients 1 large leek, trimmed and finely sliced 100 ml single cream 300g prawns or clams 2 small to medium onions, peeled and sliced 400g potatoes, peeled and cut into small chunks 40g coconut oil 500g mixed firm white fish 500ml coconut milk Large handful of Dulse 600ml fish stock Parsley to garnish Pepper to …

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Dulse Quiche

Ingredients 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) Instructions 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, …

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Dulse, Potato Pancakes

Instructions 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