Recipes

Dr Michael Mosely recommends Organic Seaweed Flakes produced by Emerald Isle Seaweed.
see recipes at the Clever Guts Website here: https://cleverguts.com/shopping-guide-categories/products/
Dr Moseley, a New York Times number one best selling author, has written a groundbreaking new book dealing with gut health. His book links to product resources page on the Clever Guts website and features our healthy Organic Seaweed!
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Dulse and cheese scones

Seaweed used: Duileasc (Dulse)

Makes 20 -22 small scones

Scones

40g (11/2 oz) duileasc, toasted and crumbled

Olive oil, for frying

2 onions, chopped very finely

2 garlic cloves

450g (1lb) plain flour

1 tablespoon baking powder

2 level teaspoons mustard powder

1/4 teaspoon cream of tarter

1/4 – 1/2 teaspoon cayenne pepper

85g (3oz) butter, softened

225ml (8fl oz) milk

1 egg, beaten

85g (3oz) strong sheep or goats’ cheese or a strong cheddar, for example Mount Callan, grated

25g (1oz) strong cheddar, grated, as above or a smoked cheese, or Parmesan, for sprinkling

 

Cook’s Tip

To avoid re-rolling the dough, shape it into a square. Brush with reserved milk and egg mixture and sprinkle cheese on top. Using a large cleaver or knife cut the dough into 2.5cm (1 inch) lengths across and then down making a grid of scones each about 2.5cm (1 inch) square. Transfer the scones to the baking tray to bake as above.

Fig and walnut dulse chocolate truffles

These divine truffles are ideal for Christmas parties and can be rolled or chopped into big or small pieces.

Seaweed used: (Dulse)

Serves 10 – 20 (depending on preferred size)

Seaweed Chocolate Truffles

12 dried figs soaked for 30-60 minutes in water, green tea or brandy, stem removed and halved.

1 and a half cups walnuts

1 tbsp Duileasc-dulse- flaked or ground

Duileasc salt- generous pinch

Vanilla, 1 tsp

1 tbsp raw cacao butter, grated-optional

¼ cup raw cocoa powder plus extra or grated dark chocolate.

Dash of pineapple juice or reserved liquid from soaked figs if needed.

To prepare the truffles

1. Blitz the walnuts, duileasc and duileasc salt in a food processor using an S blade.
2. Drain the figs and reserve liquid.
3. Add figs to walnuts with the remaining ingredients and pulse until the mixture just comes together. Use the pineapple juice or reserved liquid if too dry.

 

4. Shape onto a square plate. Chill and cut into small squares. Dust with raw cocoa. Or roll into balls and dust with cocoa powder or grated chocolate.

 

Hebridean Broth

Dulse Broth Recipe

Image by Peter Drench

 

Need : 25 g dried dulse

1 medium potato

25 g butter

0.5 – 1 tsp lemon juice

Salt and Pepper

750 ml (1.25 pint) milk

crusty bread

Place dulse in a bowl of water and leave for 5 – 10 mins.

Drain and put into a saucepan with water and boil for 10 mins. Peel and boil the potato and mash.

When the dulse has cooked, drain.

Mix in the mashed potato, butter and 0.5 tsp of the lemon juice. Season.

Gradually stir in the milk and return to heat.

Gently simmer for 20 mins, stirring often.

Check seasoning and if desired add rest of the lemon juice. Serve with crusty bread.

Dulse Quiche

Seaweed Quiche

Image by Peter Drench

Need :

17g dulse

1 small packet of ready made shortcrust pastry (about 250g) 300ml milk

3 or 4 eggs

50g cheese (grated)

Salt and Pepper

Roll out the pastry to fit a greased and lined 8 inch pie / flan dish and line the dish with the pastry.

Leave at room temperature for 30 mins (resting).

After 30 mins trim excess pastry off pie / flan dish.

Preheat oven to 200 degrees Celcius (Gas Mark 5).

Finely chop dulse – preferably in a blender.

Place into a sieve and put into a bowl of water for 10 mins. Remove sieve from bowl and pat dulse dry.

Sprinkle dulse and grated dulse into pie dish.

Put eggs into a jug and beat.

Add milk to eggs and beat.

Pour mixture into pie dish.

Season with salt and pepper.

Bake for 20 mins or until egg mixture is firm and check with a skewer – it should come out clean.

Dulse / Dillisk Bread –

Recipe by Gavin Galvin, Drimcong House, Moycullen, Co. Galway, Ireland (*3)

Bread containing seaweed

 

Need : 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 / GM 1. 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.

Dulse Slaw  Ideal for salads

Need : 25g Dulse

50g raisins

175g white cabbage (shredded)

1 medium carrot (grated)

2 shallots (finely chopped)

Dressing : 4 tbsp mayonnaise

2 tbsp apple juice

Salt and Pepper

Soak dulse for 5 – 10 mins in a bowl of water.

Put raisins in a small bowl with warm water for 5 mins, to allow to plump.

Put shredded cabbage, grated carrot and finely chopped shallots into a large mixing bowl.

Drain raisins and add to bowl.

Drain dulse, chop and also add to bowl.

In a small bowl mix the dressing ingredients together and then pour over and coat the salad thoroughly.

Season and mix again and serve.

Dulse Cheesies (*4)

Need : 125 g (4 ½ oz) plain flour

200 g (7 oz) Cheddar Cheese, grated

100 g (3 ½ oz) butter or margarine

25 g Dulse – very finely chopped.

Mix all ingredients together to form a soft dough.

Roll out onto a floured board to about 1½ cm / ½ inch thickness.

Cut with biscuit shapers.

Place on a greased baking trays and flatten slightly with a fork.

Bake in a preheated oven at 200 C (400 F, Gas Mark 6) for about 10 mins, or until light brown.

Transfer to a wire rack to cool.

Store biscuits in an airtight container.

MAKES ABOUT 18 – 20.

Stewed Dulse.

Taken from my wife’s favourite Irish Cookbook, Irish Cooking by Vivienne Abbott, here is a very old and simple recipe for lovely dulse.

Dulse or dualise (the name comes from a Gaelic word duill meaning a leaf and uisce meaning water) was always considered of great ecconomic importance, and has for long been harvested along the West Coast of Ireland. It’s taste, not unlike roasted oysters, was regarded as a great delicacy by the Fianna of Ireland.

Dulse is a feathery seaweed cut from the rocks at low tide. Wash it thoroughly in lots of running water to eliminates sand, etc. Put in a heavy bottomed saucepan with a little milk, a knob of butter, salt and pepper. Stew for 3-4 hours until really tender. Serve. 

Tip: lovely with hot buttered oatcakes!

http://tv.naturalnews.com/v.asp?v=603406A7EC47C28DF034CE1B8373CEF2

Irish Moss Carrageen

Cough and Cold Remedy

The Red Seaweed of Chondrus crispus and Mastocarpus stellatus have been used for Centuries in Ireland to relieve sore throats, coughs and colds.
Need

25g of Carrageen / Irish Moss
600ml (1 pint) of water
Lemon, sugar, honey – to taste to your own preferences
The traditional way to make this is to :

Soaked 25g of Carrageen / Irish Moss in a bowl of cold water for 15 mins.
Place soaked Carrageen / Irish Moss in a pan with 600ml (1 pint) of water.
Bring to the boil and simmer for 15 mins – the Carrageen / Irish Moss should break up into little pieces and the liquid thickens.
Strain the liquid through a sieve, making sure you get all the liquid through the sieve with the spoon.
Add Sugar, lemon, honey to taste – to your own taste.
Allow to cool and decant into a resealable jar/container.
This will keep in the fridge for approx 1 week.
Other flavours can be added to your own taste – ginger, vanilla essence, etc.

Basic Carrageen / Irish Moss Jelly
The basic Carrageen / Irish Moss Jelly will also contain all the minerals and nutrients from the plant, like above, but can be made into delicious desserts.
All Carrageen / Irish Moss dessert recipes have this basic recipe behind them.
Need :

20g of Carrageen / Irish Moss
900 ml (1.5 pint) of milk – preferably whole or semi skimmed
3 tablespoons of sugar
Method :

Soak the Carrageen / Irish Moss in a bowl of cold water for 15 to 20 mins.
Put milk and soaked carrageen / Irish Moss into a pan.
Bring to the boil and simmer for 30 mins. Stirring from time to time to make sure the mixture doesnt stick to the bottom of the pan.
The Carrageen / Irish Moss will break up into pieces and the mixture will become “gloopy” – gelantinous.
It will also coat the back of the wooden spoon.
Strain through sieve into a mixing bowl, making sure that all of the mixture is pressed through the sieve. Discard the contents of the sieve (this can go into the compost bin).
Add the sugar to taste and decant into bowls / ramekins to set.
Other Suggestions :

Add the rind of a lemon / orange / lime to the milk when simmering and then;
Add the juice of the citrus fruit chosen to the milky mixture in the mixing bowl.
A few drops of Vanilla Essence can also be added.
Drinking Chocolate can be added at the mixing bowl stage. The kids will love the Chocolate Jelly this produces.
Beat an egg white until stiff and fold into the milk mixture before transferring to the ramekins / serving dishes.
top with whipped cream and mint sprigs.
top with cinnamon and nutmeg.

Cooking times:

Dulse: soak for 10 min cook for 10 min

Kombu: soak for 10 min cook for 40 min

Sweet Kelp: soak for 10 min cook for 10 min

Sea Spaghetti: soak for 10 min cook for 10 min

Irish Moss Carrageen: soak for 15 min boil and leave simmer for 15

Sea Lettuce: soak for 5 min cook for 4 min