Tag: seaweed recipe

Baba Ghanoush with Dulse Seaweed

Baba Ghanoush with Dulse Seaweed

I’ve been using seaweeds in and as food for long enough now.  I’ve got into the the swing of which seaweeds to match with what recipe and amounts to use. Dulse (Palmaria palmata) with potatoes is traditional, in bread feels natural and, I feel, has…

Green Olive and Seaweed Tapanade

Green Olive and Seaweed Tapanade

I still remember the first olive tapanade I ever had. Rich olive puree, decadently lathered onto toast. Years later I created my own seaweed tapanade for my book: Seaweed Foraging in Cornwall and the Isles of Scilly in which I matched the seaweed Egg wrack…

Fresh Pea and Seaweed Dip

Fresh Pea and Seaweed Dip

I like to experiment. It’s not that I don’t repeat tried and tested recipes that I love. I do, but sometimes I like to experiment and try something a little bit different.

I have a couple of recipes for seaweed hummus and seaweed dips (including Broad Bean and Sea Greens Dip and Kelp Hummus which you’ll find in my Seaweed Foraging book) that I’ve made again and again. Though this particular Saturday afternoon I fancied doing something different.

I have a shelf in my kitchen dedicated to seaweeds, call it my seaweed shelf, if you like. I perused the different varieties of dried seaweeds I had and decided to use a combination of two seaweeds. In my freezer I had lots of frozen peas, I love frozen peas, and decided to combine the peas and seaweeds, with lemon and garlic, of course.

Dried seaweed known as sea greens

(Bowl of dried gutweed – Ulva intestinalis – sometimes known as sea greens)

Gut weed, also known as Sea Greens (Ulva intestinalis) was my obvious choice with peas, though I’d also have some great successes adding Pepper dulse (Osmundea  pinnatifida or Laurencia pinnatifida) to many dips as it adds a spicy kick to recipes and accentuates flavours already there. So my choice was made; gutweed for its wonderful herby flavour and lots of nutrition including B12 and protein, and pepper dulse for the peppery umami flavour.

Close up of Osmundea pinnatifida
Pepper dulse growing off the rocks

Dips are so easy to make, just whizz them up and serve. Really.

the process of making seaweed and pea dip

Once blended, I sealed the Pea and Seaweed dip in a couple of tupper-ware containers and took it to the beach where I met a group of eager and budding foragers for a Seaweed Foraging Course. Towards the end of the afternoon we sat on the rocks and ate. Two tubs of this more-ish dip went rather fast, and was enjoyed by the adults and kids on tasty seaweed bread.

Eating seaweed on the beach

Pea and Seaweed Dip

Ingredients

  • 425  g frozen peas (defrosted)
  • 2 cloves of garlic
  • 5 g dried and ground  gutweed seaweed (Ulva intestinalis)
  • 5 g dried and  ground pepper dulse seaweed (Osmundea pinnatifida or Laurencia pinnatifida)
  • Juice from 1 and 1/2 lemons
  • 6 tbsp extra virgin olive oil
  • Sea salt and pepper to taste

Blend all the ingredients and serve. Keeps well for a few days and perfect on the beach with fresh bread.

On the beach, we've almost finished the Pea and Seaweed dip!

Wild Seaweed and Chocolate Meringue Recipe

Wild Seaweed and Chocolate Meringue Recipe

I love sweet, it is one of the flavours of my childhood. When I was growing up, Sunday lunch was always a big deal and automatically included homemade pudding as part of the experience. In autumn I remember the warm fluffy texture of the meringue…

Perfect Beach Food: Carrot, Ginger and Seaweed Salad

Perfect Beach Food: Carrot, Ginger and Seaweed Salad

Everytime I run a Seaweed Foraging Course I make tasters. Sometimes I stick to old favourites like seaweed hummus, or 3 Seaweed Soup though often I tweak things or experiment – I like to keep things fresh and new. Frequently I make seaweed bread and…