The Irish Seaweed Company
Seaweed is extremely versatile and can be used for many different recipes from light snacks to full meals. Check out some of seaweed recipes below for some inspiration!
- 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!
- 40g dried sea spaghetti
- 40g fresh root ginger, peeled and cut into very thin strips
- 3 carrots, peeled and cut into very thin matchsticks (200g)
- 80ml rice wine vinegar
- 1 tbsp caster sugar
- 1 large cucumber, peeled, quartered lengthways, deseeded and cut into very thin strips (275g)
- 1 large mango, peeled and cut into very thin strips (260g)
- 100g peanuts, toasted and salted, roughly chopped
- 2 tbsp sesame seeds, toasted
- 2 tsp lime juice
- 2 tbsp groundnut oil
- 20g coriander, chopped
- 20g mint, shredded salt
- Start by rinsig the sea spaghetti in cold water, drain and then cover generously with cold water. Set aside for 30 minutes
- Bring a large pot of water to the boil
- Drain the sea spaghetti and place it in the boiling water along with the ginger
- Boil for 2 minutes and then add the carrots
- Boil for another 2 minutes, strain and immedicately pat dry
- Transfer everything to a large mixing bowl and whilst still hot, add the vinegar, sugar and 1 1/4 teaspoon of salt
- Mix well and leave aside to cool
- Add the remaining ingredients, stir well and serve (Serves six)
- 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
- 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.
- 2 cups milk
- 2 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
- 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. 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.
- 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.
- 8-10g dried carrageen moss
- 600ml milk
- 1 vanilla pod
- 1 large egg, separated
- 30g caster sugar
- 300ml rich double cream, like Jersey
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
- 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.
- 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
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.
- Ingredients2 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
- ½ small butternut squash (about 12 oz.), peeled, seeded, cut into ½”-thick pieces 6 4-oz. pieces
- skin-on salmon fillet
- Freshly ground black pepper
- 1 lemon, halved
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 Tbsp. salt, and 8 cups water. Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40–50 minutes.Add vermouth to broth and simmer 5 minutes. Remove onion and kombu, discard. Add squash and simmer until just softened, 12–15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes. Meanwhile, season salmon with salt and pepper. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.
DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.