Laver (Porphyra) was the first seaweed I foraged and cooked. I remember my photographer friend Wendy Pye coming to visit me on my first Cornish Winter (2007). We traipsed up to the north coast and picked luscious looking laver from the rocks. I cooked it…
Tag: edible seaweed
This recipe for Dulse Seaweed Soda Bread is delicious and was more popular than the normal, wheat-based bread I baked for a seaweed foraging course, so I thought I’d share it with you here. The basis of this recipe came from my sister (the gluten-free…
Here in Cornwall, three-cornered leek (allium triquetrium) is often called wild garlic. I don’t have a problem with that. I enjoy local names, to me, I associate it with locals taking ownership of the plants, land and so-called weeds surrounding them and I see that as a good thing.
(Allium triquetrium has long, thin leaves and stems which are triangular shaped and drooping white flowers)
As I live in Cornwall, I use ‘our’ wild garlic a lot, though you could use the true wild garlic, ransoms (allium ursinum) instead. Actually, I suggest you use the wild version that is easily available to you, and don’t worry about the rest.
For the last two years, I’ve had a quick chat with the Cornwall based chef, author and multi-restaurant owner Nathan Outlaw when he’s come down to Penzance to do a book signing of his latest book at the brilliant The Edge of the World Bookshop. An immensly energetic though laid-back, hard-working, kind and talented chef he’s always a pleasure to talk wild food with.
I now have Nathan’s Everyday Seafood Book in my, very small, cookbook shelf and ocassionally flick through it for inspiration and recipe ideas. It’s always the Sea Lettuce (Ulva lactuca) oil that stands out to me, partly because of its brilliant colour, of course because it uses wild food, and also because it is very simple and easy to make.
(Sea lettuce seaweed, ulva lactuca, looks as you would imagine – like lettuce)
I decided to have a go at my own version – because I’m me, and I like to tweak things, and because, well you can find Nathan Outlaw’s seaweed oil recipe in his book (see link above), so I thought I’d offer something else here.
Flavouring an oil is a great way to capture a wild aroma long after its season has passed. This oil will continue to mature once in your store cupboard and I suggest using it within 3 months.
Both three-cornered leek (aka wild garlic) and sea lettuce seaweed are rich in nutrients and health giving properties, including vitamin C, B vitamins, iron and immune boosting goodness. Spring is the best time for wild garlic and sea lettuce is good in spring or summer, or used dried. Below I use rapeseed oil – I had it in my cupboard, and hey, it’s local too!
Wild Garlic and Seaweed Oil Recipe
Drizzle over soup, bread, cheese on toast, use it to cook spanish omelettes or to fry eggs in. Basically you can use it raw or in cooking.
400ml cold-pressed rapeseed oil
1 handful sea lettuce, fresh or rehydrated from dried
Small handful of three-cornered leek
Drop the sea lettuce and three-cornered leek into boiling water for 30 seconds, remove and plunge immediately into ice cold water. Squeeze out all the excess liquid and blend with the oil. Store in a dark cupboard and use within 3 months.
Part of the fun of foraging for me is coming home with a wonderful choice of unusual ingredients to cook and create with, or drying them to use another day. In my kitchen pretty much anything goes, of course there have been disasters along the…
I’ve been reading in this Saturday’s Guardian how Thomasina Miers has been supping lots of soup so far this year, and I feel like saying ‘me too‘, though not for the same reasons many women have validly and valiantly been saying this across continents.
Tommi Mier’s restaurant chain Wahaca specialise in Mexican food, and while this isn’t a Mexican dish, it is definitely inspired by the spicy punch that Mexican food often has. My me too is about supping soups. Soups that are warming, healthy and bring people together, especially on a cold March morning. It’s been cold, too cold and soup is the perfect remedy, this one’s got a chilli kick to get your inner fire going, if it isn’t already by the outrageous scale of the #metoo movement and the injustices it highlights.
Back to the soup.
This soup using 3 locally foraged seaweeds;
- Kelp (Laminaria digitata)
- Sugar kelp (Saccharina latissima)
- Sea spaghetti or Thongweed (Himanthalia elongata)
These could also be substituted for a mixture of;
- any kelp seaweed (Dabberlocks, Oarweed, Furbelows, Wakame),
- any wrack seaweed (Bladder wrack, Serrated or Toothed, Spiralled)
- pepper dulse could also be used instead of black pepper for one layer of the ‘kick’.
Oh, by the way, kelp is called kombu in Japan, and the basis of this soup is similar to a vegan version of dashi stock which combines kombu and shitake mushrooms (and omits bonito flakes which are fish).
There is lots, lots more I could say about seaweed, and soups, though here I’ll keep it simple and just offer you this recipe.
(Soaking the seaweed and straining off the ingredients for making the broth)
Three Seaweed Soup
A warming broth which is so simple to make and is great on its own or can be used as a base for a noodle soup or more of a substantial soup, broth or stew.
- 12cm length of dried kelp (or 1/3 more if fresh)
- 12 cm length of dried sugar kelp (or 1/3 more if fresh)
- 10cm single length of sea spaghetti (or 1/3 more if fresh)
- 2 litres boiling water
- 1 medium onion, finely chopped
- 3cm chunk of ginger root, chopped
- Lots of freshly ground black pepper
- small handful of dried chanterelle mushrooms
- 1-1/2 tsp dried chilli flakes
- soy sauce to taste
Cut all of the seaweeds into small pieces and place in a large pan. Add the boiling water, then all the rest of the ingredients, except the soy sauce. Place a lid on the pan and leave to simmer for 40 minutes. Place the mixture in a food processor and blend till the pieces are broken down, or strain if you prefer a clear broth. Add the soy sauce to taste. Serves 6 as a small bowl of soup, or 12 as a small starter/taster.
The finished Broth, before I ladle it into a hot food flask and take it to the beach to share with participants on a seaweed foraging course.
I’m often asked; what seaweed can you eat? What about this stuff (pointing to the piles of spewed up seaweed on the beach that’s been turfed up by the powerful, stormy Winter waves). Hmm, no wonder people are put off eating seaweed. Not all seaweed…