Showing posts with label seaweed. Show all posts
Showing posts with label seaweed. Show all posts

Monday, July 11, 2016

Taste of the Week. Seaweed Salad

Taste of the Week
Seaweed Salad

 Seaweed is all around us. All around the coast, obviously.


For a long time, it just grew there, except for the odd picker, acting out of a folk memory, of dillisk and carrageen moss. And then came the odd purposeful forager. Some became authors, spreading the knowledge, among them Prannie Rhatigan, Marie Power and Sally McKenna.

And then the seaweed and plants from the shore began to find their way onto restaurants plates, in all kinds of dishes, from starters to mains to desserts. Food producers too, including bakers such as Arbutus, took it up. Indeed, I enjoyed a gorgeous Nori bread in O’Dowd’s of Roundstone (Connemara) recently.

It looks like the march of plants from the sea and the shore is very much on. Next step is to get it from the plate on the restaurant to the plate in the kitchen at home. And that step will surely be aided by a product I came across at the recent Cork Kerry Food Forum in the Cork City Hall, seaweed salad that is our Taste of the Week.


The company based at the Rubicon Centre, on the CIT Campus, is called Healthy You and the products seem to be aimed at “busy people on the go, the elderly, teenage school children or sports enthusiasts”. At present, they have two products available: Ginger Seaweed Salad and Sesame Seaweed Salad.

For three euro, I bought one of the 100g packs of Sesame Seaweed, after a little tasting of course. These salads may be enjoyed on their own or as a component in a meal with other elements and, helpfully, Healthy You have recipes http://www.seaweedsalads.ie/?page_id=14  on their website.

Indeed, if you use the term seaweed salad recipes, you’ll get a great catch from all over the world. Basically though, we used a salad with big prawns and couscous, cucumber, red onion and roasted red peppers, not exactly the stir-fry on the site. It worked very well indeed, lovely flavours and textures and, especially, a lovely crunch and taste from the seaweed.

For more info, contact Dermot Twomey, see below.


Healthy You
The Rubicon Centre
CIT Campus
Bishopstown
Cork
Tel: (353) 21 4892726
Mob: (353) 87 9600775


Tuesday, November 17, 2015

The Sea Gardener. Interest in seaweed rising

The Sea Gardener

Interest in seaweed rising
Marie, busy at her market stall
Amazing how seaweed, so long out of the Irish diet, has made such a comeback in recent years.

Now the natural produce of the seashore is being used in all kinds of things. Samphire is everywhere there’s fish. Fenn’s Quay chef Kate Lawlor uses Carrigeen Moss in a dessert. I’ve eaten Nori crisps in West Cork. You may buy Nori Bake from Galway company Connemara Food Ventures. Arbutus are one of the bread companies using it. Recently, from a new Union Hall venture, I sniffed a gin with a seaweed ingredient! Today, there was a Seaweed class in UCC (Diploma in Speciality Food Production).


 Many people deserve credit for the rise and rise of seaweed and related products in our restaurants and in our homes. Prannie Rhatigan of the Irish Seaweed Garden is one. The McKenna's, Sally and John, are eager supporters. And there are many more.  In Dungarvan, Sea of Vitality supply Milled Dillisk and Ground Kelp and recipes galore and neighbours Dungarvan Brewing Company have a Seaweed Saison.

Today, I just want to shine a little light on Marie Power, the Sea Gardener, also from County Waterford. I met Marie during the Harvest Festival. I had to wait a little while as her stall was so busy. We enjoyed a little chat and then I moved on as people were starting to queue!


 One of the things I bought that day was little bag of Dillisk. That brought me back to my childhood and holidays in Mayo with my mother who loved her Carrigeen and Dillisk. These are straightforward seaweeds.

But things have moved on a lot since those good old days. Maire had a few bars for sale and I helped myself to a couple. The Almond and Orange Bar was good but my slight favourite was the Coconut and Lime. Both contain free range eggs, seeds galore, dark chocolate and, of course, a seaweed mix.


Dillisk & Sea Salt from Wild Atlantic Way Products
She was also doing a tasting that sunny day of her Mushroom and Olive Caponata. I tried that and bought and it was used just the other day on top of a pasta dish, “180 mls of goodness”. It can also be used on vegetables or cold on crostini or salad or use as a dip with raw vegetables or crackers. Recommended!

By the way, Marie learned much of her early knowledge from a 2007 workshop in Annestown with Prannie Rhatigan (see above).  Now Marie herself does foraging walks, cookery demos, ecology workshops, nutrition talks and visits schools and colleges as she spreads the good news about seaweed. And she has a book published too called The Sea Garden - a guide to seaweed cooking and foraging. The book and her products (also a list of stockists) are available online here - no queue!

Tuesday, July 31, 2012

Seaweed ingredient in Mayo Pudding


Kelly’s Greenway Pudding
Pictured at the launch of Kelly’s Greenway Pudding yesterday (Monday 30th July) at Mulranny Park Hotel were Anna Connor (Walking Development Officer, Mayo County Council), Sean Kelly (Kelly’s Butchers, Newport) and Dermot Madigan (Manager, Mulranny Park Hotel).

Here’s a clever response to the highly successful Greenway walking and cycling trail. Kelly’s Butchers, Newport, Co. Mayo have introduced Kelly’s Greenway Pudding sporting a map of the Greenway trail on the label. The new pudding, which contains Atlantic seaweed, was launched at Mulranny Park Hotel by Anna Connor (Walking Development Officer, Mayo County Council) and Dermot Madigan (Manager, Mulranny Park Hotel). The Greenway goes through Newport and walkers and cyclists pass by Kelly’s door when they are on it.

“We’re part of the Gourmet Greenway food trail”, says Sean Kelly of Kelly’s Butchers, “We have a lot of cycling and walking tourists coming into the shop and we wanted to create something specially for them. That was the inspiration for Kelly’s Greenway Pudding. We find the tourists are fascinated by the label, they love a souvenir that shows the Greenway itself. It’s our modern twist on the old stick of rock.”

Seaweed from the wild Atlantic shore is the special ingredient in the Greenway Pudding which is available as both a black and a white pudding. The taste is distinct, with a delicate hint of the ocean, but still has the unique Kelly’s flavour and texture. As with all Kelly’s puddings it holds its shape very well when cooked, which chefs love.

Kelly’s have also introduced a brand new seaweed flavoured sausage to their range, bringing the total of speciality sausages to an impressive 15.

At just €6 a pop Kelly’s Greenway Pudding  is proving an irresistible draw for Greenway users and locals as well. It is exclusively available in Kelly’s Butchers Shop, Newport and at Knock Airport. You have to come to Mayo to get Kelly’s Greenway Pudding .