Dulse and rosemary nut roast recipe

January 27, 2016 11:14 am Published by Leave your thoughts

Dulse and Rosemary Nut roast using Cornish Seaweed

Dulse and Rosemary Nut roast using Cornish Seaweed

Using Dulse and nuts, this recipe is adapted from the Cornish Seaweed Company’s website. They have a great range of recipes there, ranging from drinks, to desserts, and taking in mains, starters and light meals on the way. This one makes sense at this wintry time of the year – and is also specifically aimed at those on vegetarian and vegan diets, who might particularly be looking to increase their iodine intake.

Dulse is deep ruby red in colour and gentle in taste – making this a good ‘starter’ recipe if you’ve not tried cooking with seaweed before.

To see all the sea vegetables we stock from the Cornish Seaweed Company, click here.

To see our full sea vegetable range, including many traditional Japanese varieties, click here.

Dulse Nut Roast Ingredients

1 cup of nuts (perhaps hazelnuts and cashews)

1 cup of mixed seeds (sesame, sunflower and pumpkin are good, or unhulled hemp seeds for a nice crunchy addition)

20g of dulse, chopped roughly

1 grated carrot

1 grated parsnip (or 4 jerusalem artichokes)

Sprig of fresh rosemary

1 large onion

2 cloves garlic

1 can of chickpeas

12 mushrooms

Butter or rapeseed oil

Salt and freshly ground black pepper

Method

Gently toast the nuts and seeds on a low heat, turning regularly.

Dice the onion and gently cook in some butter or oil till golden brown, with the sugars starting to caramelize. Add the garlic and mushrooms, cook and season well. In a mixing bowl, mash the chickpeas, together with the grated veg, then add everything else and mix well.

Grease and line a bread tin with baking parchment, and push the mixture down well into it.

Bake at a moderate temperature for about an hour: leave to cool for ten minutes before turning out.

 

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This post was written by Yzanne

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