Discussion in 'Cookery' started by Wishful_Thinking, May 21, 2010.

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  1. I've been given a bag of Dulse. To say it smells strange (and quite strong) is an understatement. I've had a little nibble on it as it says you can eat it right from the bag, but that is a no-go folks! Too much seaside flavour for my palette.

    It says on the bag "also can be used in cooking to flavour or as a seasoning".

    Any tried and tested recipes out there?

    Wishy :D
  2. Its Sea weed! thats why it tastes like shite, my uncle eats the stuff straight from the bag, wierdo!

    Apparently though:

    It can also be pan fried quickly into chips, baked in the oven covered with cheese, with salsa. It can also be used in soups, chowders, sandwiches and salads, or added to bread/pizza dough. Finely diced, it can also be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.
  3. Its quit nice with gratted cheese on toast, in a salad or deep fried , or just used instead of salt in cooking

    You can try it as a replacment for Laverbread,
    try this Bacon pieces chopped and fried, mixed with Oats, an egg, dulse, pepper and salt to taste, make into burger sized pates and fry or grill until golden brown serve with blackpudding for breakfast
  4. American Dulse Pesto Sauce

    40g dried American dulse
    175ml of olive oil
    50 g pine kernels
    3 garlic cloves
    50g fresh basil leaves
    50g fresh flat leaf parsley
    50g fresh Parmesan cheese

    Make the pesto first from scratch. Using a food processor takes 30 seconds to combine all the pesto ingredients, stop and turn over by spatula and a final 30 seconds to blend. By hand, a cook can chop finely the seaweed, herbs, garlic and pine kernels and add finely grated fresh Parmesan cheese.
    Cook the spaghetti in a large pan of boiling water, drain and refresh briefly under cold water.
    Return the cooler spaghetti to the pan with olive oil and turn over well in the pan.
    Add the pesto, four tablespoons at a time until the cook’s and companion/s desired level of spaghetti sauce.

    It says American Dulse, but you could ask any bog trotter you may know to get you some.
  5. Irish Dulse Soda Scones

    450g (1lb) Plain White Flour
    1 tsp Bicarbonate of Soda
    340ml (12fl oz) Buttermilk or Sour Cream
    1 Egg, beaten
    ½ oz Dried Dulse
    1 tsp Salt

    Pre-heat oven to 200°C; 400°F: Gas 6
    Place a baking sheet in the oven to heat.
    Soak the dulse in water for five minutes.
    Discard the water and chop the dulse into fine strips.
    Sieve the flour, bicarbonate of soda and salt into a large cool mixing bowl, mixing thoroughly.
    Add the chopped dulse.
    Make a well in the centre and pour in most of the buttermilk.
    Work around the bowl, drawing the flour into the buttermilk, until absorbed.
    When the dough comes together it should feel soft but pliable, add more buttermilk if needed.
    Turn onto a floured board, knead lightly.
    Using the palm your hand, shape the dough out into a round about 1 inch thick.
    Either score the surface into four or six, or use a biscuit cutter to cut out rounds.
    Brush lightly with the beaten egg.
    Place on the heated baking tray and bake in the preheated oven for 20-25 minutes.
  6. Dulse ,olives and Garlic chopped on toast is another nice snack
    Its Sea Lettuce so just use it as lettuce
  7. Roy I really like the idea of the Soda Scones. I think I will do that. Thank you.

    But I'm also going to keep some by for the cheese on toast idea from Tropper.

    Thank you lovely boys! :blowkiss:

  8. Try useing wholemeal Pitta bread stuffed and poped in micro for a minute
  9. TheIronDuke

    TheIronDuke LE Book Reviewer

    So let me get this straight? Dulse, seaweed the Irish re-brand as food, and the Septics buy it to make scones? Right.

    Rocket. A roadside weed the Italians re-brand as salad and flog to Tesco? Right.

    Whats next? The seleniferous weeds of Iran re-branded as a Yoghurt ingredient?

    I can barely contain my excitement.
  10. I may try the scones myself but usually when I make scones I use half white flour and half whole wheat flour. I also usually mix in a bit of butter with the dry ingrediants by hand before adding the buttermilk.
  11. Gremlin

    Gremlin LE Good Egg (charities)

    You forgot to mention Dandelion and Burdock!
  12. It's fecking horrible, my missus eats bags of it. She now smells fishy both ends.
  13. My bold - one of nature's 'viagras' I'll have you know.
    As for dulse...... hmmnnn. Very high in 'iron' if you have blood issues, though in Ireland, Guinness won the flavour race on that one.
  14. Gremlin

    Gremlin LE Good Egg (charities)

    You aren't raising your horseradish anywhere near my Burdock mate! :D