Category: Seaweed

Seaweed foraging course group

Seaweed and Eat It! 5th June 2016

We were really lucky to have the sun and glorious blue skies without even a breath of wind for our seaweed foraging course “Seaweed and Eat It!” on the spectacular Dorset coast on Sunday. The first part of the day was spent on the shore taking advantage of the really low tide to find a good range of edible species. As well as learning about each and how to use it in the kitchen we talked about other issues such as sustainable harvesting.

A sea garden - so many colours, shapes and textures (and tastes!)
A sea garden – so many colours, shapes and textures (and tastes!)

 

Gathering Sea Grass / Gutweed
Gathering Sea Grass / Gutweed

At our indoor venue we split into groups with each preparing part of lunch:

 

The results of the morning seaweed forage
The results of the morning seaweed forage – left to right – back row Kelp, Sea Beet. Middle row – Sea Spaghetti, Sea Lettuce, Gutweed. Front row – Pepper Dulse, Spiral Wrack, Laver

 

Wild Miso Soup
Miso soup made from Dashi stock with Kelp. Wild ingredients – Ceps, Pepper Dulse, Sea Beet, Wild Garlic & Sea Lettuce

 

Sea (and "land"!) Spaghetti in tomato sauce (includes Spiral Wrack). Served with a mixed, dried seaweed condiment.
Sea (and “land”!) Spaghetti in tomato sauce (includes Spiral Wrack). Served with a mixed, dried seaweed condiment.

The Sea Spaghetti was declared “a revelation”.

Elderflower Panna Cotta - made with Carrageen seaweed.
Elderflower Panna Cotta – made with Carrageen seaweed. Fresh Elderflowers infused in the milk – AMAZING flavour.

Everyone had a great time, with lots of very positive feedback – words like lovely, delicious, fascinating, recommend, very enjoyable, excellent, great, informative and confident.

Thanks to those that joined us for making it a memorable day.

Seaweed Foraging Walk – 17th May 2015

Thanks to the folk that came on our Seaweed foraging walk over the weekend. The sun shone and the sea was calm and they had a great time. The session included:

  • identifying about a dozen edible species
  • learning about the law and how to harvest seaweed sustainably
  • gathering some to take home
  • learning what can be done with seaweeds in the kitchen
  • how to preserve them
An abundance of seaweed
An abundance of seaweed

 

Gathering seaweed
Gathering seaweed

 

Species of edible seaweed
Species of edible seaweed

 

Sugar Kelp - also known as Sea Belt, Poor Man's Weatherglass or Kombu Royale
Sugar Kelp – also known as Sea Belt, Poor Man’s Weatherglass or Kombu Royale

The walk ended with trying a selection of dishes with seaweed in:

  • Sugar kelp crisps
  • Miso Soup
  • Dulse Cheese Scones
  • Elderflower Pannacotta
Sugar Kelp Crisps
Sugar Kelp Crisps

 

Dulse Cheese Scones
Dulse Cheese Scones
The dulse cheese scones were particularly good (if I might say so myself). The recipe is taken from the fantastic Irish Seaweed Kitchen Cookbook by Prannie Rhatigan and can be found on her web site at http://irishseaweedkitchen.ie/seaweed-recipes/duileasc-dulse-cheese-scones/

 

Among the feedback on the seaweed walk received from attendees:
Thanks James for the seaweed foraging experience today, enjoyed every minute, great place on a sunny day with a great group of people, some serious seaweed drying going down tomorrow, in fact bit of a seaweed fest tomorrow, going for the sea lettuce, pepper dulse with scrambled eggs and smoked salmon for a decadent brekkie, crispy seaweed for lunch some seaweed crisps to snack on in between and you must give me that miso soup recipe we tried today, thanks again!

Thank you for a very informative and fun morning last Sunday.  I thoroughly enjoyed it and the food you gave us was delicious and inspiring.