January 27, 2016 11:14 am Leave your thoughts
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
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
Butter or rapeseed oil
Salt and freshly ground black pepper
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.
Tags: chickpeas, Cornish seaweed Company, dulse, Japanese, Nuts, sea vegetables, Seeds
Categorised in: Japanese recipes
This post was written by Yzanne