IRISHSeaweed

Discover the delicious world of Organic Irish Seaweeds; we have put together some tried & tested recipes to get you started. The Talty Family harvest a variety of over ten Irish Seaweeds, meaning there is a Wild Irish Seaweed to suit every taste.

Seaweeds are a great source of nutrition, but they also have a great taste and are incredibly versatile.

Seaweeds can be used easily in your daily diet. Add your Wild Irish Seaweed to Soups, Salads, Stir Fry’s, Pizza’s, Pasta, Potatoes & Rice; you can even add some seaweed into your porridge!

For more recipes visit www.wildirishseaweeds.com

SEAWEED RECIPE BOOK

About Wild Irish Seaweeds

The Basics :• You can use yourWild Irish Seaweed straight from the bag, just check for

crustaceansetcasthisisanaturalproduct.

• Dilliskiscommonlyeatenstraightfromthebagasasaltyflavouredsnack(Dillisk isactuallylowinsodium&highinmanganesewhichgivesititssaltyflavour.AddsomeDillisksprinklestoeverymealasahealthysaltreplacement.

• Somerecipescallforre-hydratedseaweed,justsoakyourseaweedinabowlofwaterfor15-20minutesanditsgoodtogo,youcanalsousethesoakingwaterifyourrecipecallsforliquid.

• Soakingyour seaweedwill alsohelp reduce theflavour ifyoupreferamildertaste

• Sea Spaghetti is agreatalternative to regular spaghettiand it containsmuchmorenutrientsandminerals.Sea Spaghettiisaveryversatileseaweed,ithasamildflavourmeaningitgoesgreatwithanydish!

• Ifyourlookingtogetmorenutrients&mineralsintoyourdietourSea Saladmixissuperhandy,useourSea Saladsprinklesineverything!!Soups,Salads,Pizza,Pasta,BakedPotatoes,Rice,evenonpopcorn!Sea Salad contains4differentseaweedsgreen,brown&redsoyougeteverythingseaweedhastoofferinonehandycondimentandittastesgreattoo!

• Carrageenhasbeenused forcenturiesasacough&cold remedy. ItsnaturalgelatinepropertiesmeansyouhaveprobablyalreadyusedoreatencarrageeninHam,IceCream,Soapetc.Boilupsomecarrageen,sieveitintoajug&mixinyourfavouritecordialorflavouring-letitsetandyouhaveatastyjellythatwillhelpeasythatpeskywintercough.Kidslovethistoo!

• TryaddingsomeWakametoyoursmoothiesforanextraimmunityboost.

• Sugar Kelp,Kombu Kelp&Dillisk willbeyournewgotosnack,theyareaddictive…Chopupthedryseaweedwithascissors,tossinanoilofyourchoice&puttheminahotovenfrom8-10minutestossingregularlyuntiltheychangecolor,thisintensifiestheflavour.Patsomeoftheexcessoiloffandplacetheminanairtightcontainerforafewdays.HappySnacking!

• Nori ismore commonly known in Ireland as sleabhacán, usually this old irishstaplewouldtake3hours+toboilupwithsomebacon.Butourhandysprinklesmeansitcooksmuchquickerandcanbeaddedtoanydishasacondiment,nori ishighinprotein&agreatsourceofvitaminsE&B12.

• Bladderwrack isanaturalantiinflammatoryandcanimprovedigestivehealth.ItisalsoamineralrichAnti-FungalthatisproventohelpwithweightlossandThyroidImprovement.

For more information & Recipes visit www.wildirishseaweeds.com

Credit to Prannie Rhatigans Irish Seaweed Kitchen & Sally McKenna’s Extreme Greens books for some Recipes and Information

Dillisk

Dillisk Bread

Dillisk Crisps

Dulse Laver Palmaria Palmata

Serves 4

Ingredients25gWildIrishSeaVegDilliskSprinkles4eggs50gcastersugar110gmeltedbutter250gflour(sieved)14tspbakingpowderPreheattheovento140C/gasmark1.• PlacetheWildIrishSeaVegDilliskSprinklesintoasieveandsoakinabowlof

waterfor5-10minutes,beforepattingitdry.• Brushtheinsideofaloaftinwithalittlebutter.• Puttheeggs,Dillisk,sugar,butterandapinchofsaltintoabowlandmix.Foldin

theflourandbakingpowder.• Fill thetinwith themixture andbake for 40-50minutes.Then checkwith a

skewer–itshouldcomeoutclean.• Allowtocoolbeforeturningoutandslicing

• PreheatOvenat190C/Gasmark5• Chop50gofWildIrishSeaVegDilliskintobitesizedpieces.• Coattheseaweedpieceslightlyinoil• PuttheDilliskCrispsintheovenfor8—15minutes.Watchingthemcarefully.

WhentheDilliskhasturnedslightlygreenincolortheyarecooked. Letcool&Enjoy• Storeinanairtightcontainerforupto3days

Carrageen

Irish MossCarrageenanCrondus Crispus

Carrageen Jelly

Carrageen for Cough’s & Colds

Ingredients10gcarrageen750mlwholemilk2tbsp.sugar1eggyolkAfewdropsofvanillaessence2-3tspdrinkingchocolateorcocoa

• Put themilk&carrageen intoa saucepan.Bring to theboil& simmer for30minutes–thecarrageenwillbecomegelatinousandbreakup,themixwillstarttothicken.

• Strain into a bowl, rubbing through a sieve. Return themilkymixture to thesaucepan&addsugar,eggyolk&vanillaessence.Simmerfor1to2minutes,stirringallthetime.

• Removefromtheheatandstirinthecocoaorchocolatethoroughly.Pourintoamouldordishandleavetoset.Thiswilltake3or4hrs.

Alternative suggestions: use citrus fruit instead of chocolate; use cinnamon ornutmeginsteadofvanillaessence.

7gWildIrishSeaVegCarrageen500mlWaterJuice&rindof1lemon3clovesHoneytotaste

• BoilCarrageeninwater,addlemonjuice,rind&cloves.• Simmerto15-20minutes.• Strain&Addhoneytotaste

Sea Salad

Sea Salad Mixed Sea Vegetables Ocean Mix

Sea Salad Stuffed Potato

Toasted Sea Salad Sprinkles

Ingredients2bakingpotatoes4teaspoonssoftenedbutter20gWildIrishSeaVegSeaSalad40gcupsshreddedCheddarcheeseSaltandpeppertotasteFry-LitecookingSpray

• Preheattheovento190°C,PrickthepotatoeswithaforkandcoatwithFry-Lite.Placethepotatoesonovenrackandbakefor45-55minutesoruntilpotatoesaresoftwhenpressedwithyourfingers.Removethepotatoesfromtheoven&letcoolfor20minutes.

• Whenthepotatoesarecool,carefullycuttheminhalflengthwise.• Removethecookedfleshfromthepotatoskins,leavingabout1/4”shellofflesh

&skin.• Place thecookedpotatoflesh ina largemixerbowl.Addthesoftenedbutter

&beatuntilcombined.StirintheWildIrishSeaVegSeaSalad,cheese,salt,&pepperandbeatfor1minuteuntilfluffy.

• Spoonthepotatomixturebackintothepotatoshells.Bakefor20-25minutesoruntilpotatoesarebeginningtoturngoldenbrownontheedgesandareslightlypuffed.

• Place20gofWildIrishSeaVeg-SeaSaladMixontoanon-stickbakingtray.• Coatinanoilofyourchoice.• Placeinahotovenfor5-8minutes.• SprinklethetoastedSeaSaladintosoups,Salads,PastaandPizza’s.

Kelp Lasagne

Kombu Wrapped Fish

Ingredients8lasagnesizedstripsofWildIrishSeaweeds—KombuKelp1Largedicedonion 500gMincedBeef4garliccloves,crushed 500gChoppedTomatoesSplashofredwine 200MlBeefStock50gTomatopaste Choppedoregano,basilandthyme2TbsOliveOil 100gButter80gPlainFlour 500MlMilk150gCheddarCheese Salt&Pepper

Tomato Sauce:Heattheoilinafryingpanonamediumheat,addthedicedonionandgarlic.Cookingonlowfor15-20mins

• Addthebeefandcookfor10minsuntilbrownedallover.• Addthetomatosauce,tomatopaste,redwineandbeefstock.Bringtotheboil,

simmerfor30mins.Addthefreshherbs.White sauce:meltthebutterinapanandstirintheflour.Cookfor3minutesstirring

continuously.Graduallyaddthemilk,stirringallthetimetomakeathicksauce,cookfor3minutes.Add80gofthecheese,savingtheresttoscatteroverthetop.

• Heat oven to 180°C/fan 160C/gas 4.Assemble the lasagne, by lightly oilinganovenproofservingdish.Spoonoverhalfofthemeatsauce,thencoverwithlayersofkelp.

• Drizzleoverabouthalfofthewhitesauce.Repeatuntilyouhave2layersofkelp.Coverwiththeremainingquantityofwhitesauce,ensuringthekelpisproperlycovered.

• Sprinkletheremainingcheeseoverthetopofthelasagne.Bakefor45minsuntilthetopisbubblingandlightlybrowned.

• Rehydrate2WildIrishSeaweedsKelpWrapsfor10mins• Remove&dryoffexcesswater.• Wrapyourfishinthekelpsticks(thickwhitefishworkswell)leavingsomegaps

forsteamtoexit.• Grillasnormal• Openthekelpwrapandservewithasqueezeoflemon

Kombu Kelp

OarweedTangle Kelp Laminaria Digitata

Sea Spaghetti

LacersThong weed Himanthalia Elongata

Sea spaghetti cookies (makes32)

Sweet & Sour Land & Sea Spaghetti

Ingredients8-10gseaspaghetti,rehydratedfor10mininenoughwarmwatertocoverit;55gbutter; 2generoustbsprunnyhoney2tbsppearconcentrate; 1tspvanillaextractJuiceof1organiclemon; 1egg,beaten;160gwhitespeltflour 160ggroundalmonds;1tspbakingpowder 85galmonds,flaked125gwhitechocolate,roughlychoppedorchunks

• Placetheseaspaghettiintoasaucepanwithalittleoftherehydratedsoakwater,coverandsimmerfor10min.Removefromthesaucepan,chopfinelyandplaceinamixingbowl.Reservethecookingwaterinabowlandmeltthebutter.Preheattheovento180°C.Greasebakingtrays.Addthehoney,pearconcentrate,vanillaextract&lemonjuicetotheseaspaghetti.Mixwell.Addthemeltedbutteregg.Mixtheflour,groundalmonds&bakingpowdertogetherinanotherbowlandfoldintotheseaspaghettimix.Addalittleofthereservedsoakingwaterifthedoughistoostiff.Stirinthewhitechocolateandflakedalmonds.Putteaspoonsofthemixtureontoabakingtrayandbakefor10minuntiljustbrownedattheedges.Allowtocoolonthebakingtraytosetfully.

40gWildIrishSeaVeg-SeaSpaghetti-80gDriedSpaghettiFor Sauce: 1/4 cup sugar, brown sugar or honey - 1/2 cupwater - 1 teaspoon

choppedroastedredbellpepper(optional)• 1teaspoonfreshlygratedgingerrootOR1TablespoonfinelychoppedCandied

Ginger - 1 teaspoon Sriracha (usemore or less to taste) - 1 - 2Tablespoonsketchup-11/2Tablespoonssoysauce

• 2-3Tablespoonsapplecidervinegar-Forthickening:2Tablespoonswater,2teaspoonscornstarch.

Method:Spaghetti:PlaceLand&SeaSpaghettiinapot&boilfor15min.Addvegetablesto

therecipetotaste.Remove&Strainspaghettimix.Sauce:Putallingredientsexceptthethickeningagentsinasmallsaucepan.Stirand

heatovermediumheattoboiling.Inacuporsmallbowl,stirtogetherthewaterandcornstarchuntildissolved.Whilestirringthesauceinthesaucepan,slowlyaddthecornstarchmixture.Cookforaminuteortwolonger,untilthesauceisthickened.Removefromheatandaddtosea&landspaghettimix

Sugar Kelp

Sweet KombuKombu Royale Laminaria Saccharina

Baked pears with Sugar Kelp

Carrot, Nori & Sugar Kelp Cake

• 1x10/15cmpieceofWildIrishSeaweedsSugarKelpcutinto1inchpieces• 4xpears• 1xtubofmascarponecheese• 25mlxpearconcentrate• 175mlxgreentea• Preheatovento180°C/350°C• Mixpearconcentrateintothetea&pourintoanovenproofdish.Addsugarkelp

&stir.Corethepearsandplaceuprightinthedish,thepearsshouldbefittedsnuglytogether.

• Drizzlesomeconcentrateoverthepears&bakefor50-60mins.Thepearsarereadywhenthepointofasharpknifeslidesthroughthefruitwithoutpressure.

• Removethepearstoservingdish,addadollopofmascarponeandspoonoverthecookingjuices.

12-20gWildIrishSeaweedsNoriSprinkles

1tspWildIrishSeaweedssugarkelpSprinkles

600mllightoliveoilorsunfloweroil225gdarkbrownsugar5eggs425gwhiteflour2heapedteaspoonsbakingpowder

2heapedteaspoonsbreadsoda675gcarrots(grated)150gwalnuts(choppedroughly)

Topping:4heapedteaspoonsbutter(softened)225gcreamcheese,fullfat2tspvanillaextract100gicingsugar(sifted,totaste)

Pre-heatoven190°C.• Oilalargeroastingtinwitholiveoil• Mixtheoil&sugartogetherinalargemixingbowl.Beatintheeggs1atatime

withawhiskorelectrichandmixer.• Sifttheflour,bakingpowderandbreadsodaintoanotherbowl&setaside.Fold

theflourintotheeggmixture.Addthecarrots,walnuts,sugarkelp&noriandmix.

• Pourthecakemixture intothepreparedtin.Bakefor50minsuntilrisenandbrowned.Coverwithparchmentpapertopreventfurtherbrowning.Bakeforafurther10minsoruntilaninsertedskewercomesoutmoistbutclean.Removefromtheovenandleavetocool.

Topping:Mashthebutterinabowl.Mashthecreamcheeseandcombinewithbutter&vanilla.Sieveintheicingsugar&stiruntilmixed.Spreadoncooledcake

Atlantic Wakame

LárachaWing KelpAlaria Esculenta

Crab, Wakame & pickled cucumber salad

Simple Wakame Smoothie

Wakame Wrapped Oysters

Ingredients50gcrabflesh20gWildIrishSeaweedsAtlanticWakame½cucumberthinlychoppedginger100mlofwhitevinegar

• Cutthecucumberintothinslices,andrinsethemquicklywithsaltedwater.Thenpresstheslicestightlytoeliminatethewater.Drainthecrabfromthecan.WashtheWakamewithwaterandpresshardtoeliminatethesalt.Inabowl,putthecucumberslices,thecrab,thethinlychoppedgingerandtheWakame.Addthevinegar,mixandserve.

2leafsofWildIrishSeaweedsAtlanticWakame1tbspflaxseed1/2GrannySmithapple,chopped1frozenbanana,chopped2scoopsvanillaproteinpowder1cupchoppedspinach3/4cupalmondmilkMixinablenderuntilsmooth&enjoy

12MediumOysters12xWildIrishSeaweedsAtlanticWakameLeafsTabascoSauce• Preheatgrilltomedium,Shuckoysters&placetheminabowl,reserveshells&

scrubthoroughly.• Wrap1leafofre-hydratedWakamearoundeachoyster&returnittoitsshell.

Placeoysters(intheirshells)intothegrill&cookforapprox.5minutesuntiltheybegintosteam.Donotturn.

• Remove&servewithadashoftobacso.

Ingredients1mediumseabream 12tablespoonswaterCherrytomatoes 2handfulsflour2-3handfulsofWildIrishSeaweedBladderwrack2lemons,quartered 103gbutter5tablespoonsWildIrishSeaweedDillisk PinchcayennepepperPinchofsalt 4tablespoonsoliveoil

• Tocooktheseabream,placeapanonamediumtohighheat.• PlacetheBladderwrackinthepanwith6tablespoonsofwater.Putthefishon

topoftheseaweed&placethequarteredlemonsaroundthefish.Coverthepanwithalid,orifyoudon’thavealidjustusetinfoil.Leavethistosteamfor15-20mins.

Dillisk sauce:placethebutterintoafryingpan&melt.FinelychoptheDillisk&addittothebutter.Fryfor5mins.

• Fortheflatbread,placetheflour,seasalt&cayennepepperintoabowl,alongwiththeoliveoilandmixthrough.Addtheremainingwateruntil itbeginstoformadough.Youmayneedtoaddmoreflourorwatersothedoughistherightconsistency.Rolloutthedoughintoacircle&putitontoapre-heatedfryingpanforacoupleofminutesoneachside,oruntilitturnsgoldenbrown.Removethefishfromthepan&placeintotheDillisksauce,alongwith3ofthelemonwedges,squeezingthejuiceoutofthem.SpoontheDillisksauceoverthefish.

• Servewithchoppedcherrytomatoes.Usetheflatbreadasawraptoputallofthecomponentsin.

Bladderwrack

BladderwrackFucus VesiculosusWrack

Bladderwrack Tea

Bladderwrack Bream with Dillisk Sauce

• Place¼cupofWildIrishSeaweedsBladderwrackinajarorteapotandfillwithboilingwater(oraflatteaspoonpercup).

• Letsteepovernightorafewhours.• Strain,warmandenjoy.• Themixturecanbeseasonedtoyourtastebyaddingother ingredients:mint,

lemongrass,ginger,lemonpeel,cinnamon,allspicewhilesteeping,andabitofhoney.

NORI

LaverSleabhac, Sleabhcán

Nori & Prawn Crepes

Apple, celery and carrot salad

Ingredients3teaspoonslightsoysauce2teaspoonssesameoil1clovegarlic,crushed6mediumsizedprawns,shelledand

cubed,weight–about55g(2oz)3eggs

3teaspoonswhiteflour,speltworkswell

5tablespoonsofWildIrishSeaweedNoriSprinkles

80ml(3floz)water25g(1oz)butterforcookingprawns25g(1oz)butteror3teaspoonsoil

• Combine1teaspoonof lightsoysauce,1teaspoonsesameoilandgarlic inasmallbowltomakeamarinade.Addprawnstomarinateforabout10minuteswhilepreparingtherestoftheingredients.

• Combinetheeggswiththeremainderofthelightsoysauceandsesameoil,flour,seaweedandwaterandbeatwellorpulseinaliquidizer.

• Remove theprawns from themarinadeand fry lightlyovermoderateheat Inbutteruntiljustbarelycookedandstillcrunchy.Removefromthepanandkeepwarm

• Addmorebutteroroil to thepanandaddabout80mlor1/3of thebeateneggmixturetothepantomakeacrêpe.Whenthebottomofthecrêpehassetafteraboutoneminute,putatablespoon–whichisabout1/3oftheseasonedprawns on top of crêpes and roll it up like a sushi roll. Cook overmoderateheatforabout11/2minutes,turnandcookforafurther11/2minutesuntilthecentreofthecrêpeisfullycooked.Oryoucanfinishcookinginahotoven220°C/42iftheovenisalreadyon.

Dressing: 1tbspnorisprinkles;300gGreekyogurt;1tbsprunnyhoney;1tbspoliveoil;Seasalttotaste

Salad:3sticksofcelery,washedandchoppedintobitesize;6smallorganiccarrots,scrubbed and cut into rounds; 6 small eating apples,washed;½ tbsp. lemonjuice;25gpinenutsorwalnutsor amixofboth In a large saladbowl,whisktogether the dressing ingredients, adjusting the flavouring to taste. Add theceleryandcarrotstothebowl.Choptheapplesandaddtothesaladbowlwiththelemonjuicetostopthemdiscolouring.Tosswelltocoat.Addthenuts,tossandserve.Greatwithomeletteorbakedfish.

www.wildirishseaweeds.com

Caherush Point, Quilty,Co. Clare, IrelandSales Email:sales@wildirishseaweeds.comSales Phone:0872653111Information Email:info@wildirishseaweeds.comInformation Phone:0870922555

Wild Irish Seaweed

Wild Irish Sea Veg

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Did You Know Seaweed Contains -– Ten to twenty times the minerals and vitamins of land vegetables.– Ten times more calcium than milk.– Eight times more iron than red meat.– Greater amounts of protein than eggs, wheat, or beans.

For more information & Recipes visit www.wildirishseaweeds.com

Credit to Prannie Rhatigans Irish Seaweed Kitchen & Sally McKenna’s Extreme Greens books for some Recipes and Information

“ Where tradition meets innovation”