Sea brittle with Dillisk & Sea lettuce Flakes
Seaweed is not just for savoury fare it also adds a boost to some sweet dishes. Dillisk is rich in Calcium, Magnesium, Zinc and Potassium it also can be used as a tasty salt substitute, which compliments this sweet candy perfectly.
- 1 cup of sugar
- 1/2 cup of water
- 1 cup of mixed seeds, Pumpkin, sunflower and sesame seeds
- 1 heaped tsp of Dillisk flakes
- 1 heaped tsp of Sea lettuce flakes
- 1/2 tsp of chopped Rosemary (optional)
Bring the sugar and water to a boil in a heavy saucepan, stirring until the sugar is dissolved. Wash down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 240°F (soft-ball stage) on thermometer, 10 to 12 minutes. Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes. Return to the heat and allow the sugar to melt completely. When the temp reaches 300°F on the thermometer (hard crack) it is ready.
Carefully pour extremely hot caramel mixture onto greaseproof paper (24” x 12”) and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Before it starts to cool peel back the top sheet and sprinkle on the seaweeds and herb. Replace the sheet and roll again. Remove the top greaseproof and cool brittle completely, then peel paper from bottom. Break brittle into pieces once cool.
Perilla* & Nasturtium Pesto
With Sea grass or Sea lettuce.
*Perilla is an Asian aromatic herb from the mint family and has a subtle taste of Basil and Anise. We have been growing the Perilla/Shiso plant now for a few years. It seems happy with our climate but really thrives in the poly tunnel. The Perilla leaves maybe substituted for any other herbaceous plants you may have such as Fennel, Marjoram, Sorrel or even Nettle.
In this recipe I have used Sea lettuce, which we have gathered washed, dried and milled to a powder. It is very high in Protein, Calcium, Iron and a great source of Vitamin C.
- 2 cups of chopped Nasturtium & Perilla leaves
- 1/2 cup of olive oil
- 1 level tbs of ground Sea lettuce
- 2 tbs of ground almonds
- 1 tsp of sherry vinegar
- pinch of salt and pepper
- Nugget of Parmesan, grated
Tip your ingredients into a blender and add the oil bit by bit. The pesto should last 4/5 days in the fridge. Freezing it is also an option, which is great when there is a glut of herbs. Just omit the Parmesan, you can add that once it has thawed.
A coconut Irish moss pudding
With a mango and basil coulis.
Makes 1 pint jelly mould.
- 6g dried bleached carrageen
- One can of coconut milk
- Cream, about 180ml (enough to top up coconut milk to a pint)
- 3 to 4 tablespoons of honey
- Vanilla pod (optional)
Soak back the Carrageen in cold water for 5 min. Mix your cream and coconut milk and then split it into 2 small saucepans. In one, add your seaweed and simmer for 15 to 20 minutes. In the other saucepan add the honey and vanilla pod and heat gently. Strain the jellied Carrageen mixture, pressing and scraping it into the cream /honey pan, stir well. Pour into a jelly mould and let it cool to set.
Serve with a mango and basil coulis
Peel and slice up a mango, add a tsp of runny honey, half a lemon, juice of an orange and whizz with a hand blender. Chop up about 4 large basil leaves and spoon over your coconut Irish moss pudding.