To accompany the article in July YM
Carragheen and elderflower mousse
1 large handful of carragheen (7g dried carragheen, rehydrated)
1 pint whole milk
3 strips of lemon rind (use a potato peeler to strip off the rind)
3tbsp elderflower cordial
1tbsp white sugar
Put the carragheen in a saucepan with the milk, sugar and lemon rind; bring to the boil and simmer gently for 10 minutes, stirring from time to time. Strain into a bowl and set aside. Separate the egg white and yolk. Whisk the yolk together with the elderflower cordial and stir into the carragheen mixture – little by little, to prevent curdling. Beat the egg white until very firm, then fold into the mixture. Pour into a fluted mould and leave to set for two hours in a cool place.
Dulse and potato hash
large handful of fresh dulse, chopped, or 25g dried dulse, soaked in fresh water
450g potatoes, parboiled and cut into 1cm cubes
1tsp mustard seeds
2tbsp sunflower oil
2 cloves of garlic, finely chopped
5 mushrooms, sliced
1 small onion, chopped
1 red bell pepper, chopped
¼tsp smoked paprika
Heat the oil in a frying pan; fry the potatoes with the mustard seeds until golden. Remove, set aside and reheat the pan. Fry the onion, garlic, mushrooms and pepper for six minutes. Add the dulse and return the potatoes to the pan. Continue cooking for about 10 minutes, stirring and scraping to prevent the hash from sticking. Sprinkle with smoked paprika before serving. A shake of Tabasco will enliven this dish.
This is the national ‘soul food’ of Korea – served at birthdays, eaten daily by nursing mothers and consumed by students before important exams. It’s simple to prepare and the unlikely union of beef and dabberlocks is surprisingly good. If the beef flavour isn’t strong enough, add half a beef Oxo cube.
1-2 large handfuls fresh dabberlocks, or 25g dried and reconstituted in water
200g very lean minced beef
1tsp minced garlic
1 pinch ground black pepper
1 tsp sesame oil
2 tbsp soy sauce
Cut the dabberlocks into bite-sized chunks or strips. Set aside. Put the beef and all other ingredients in a bowl and mix thoroughly with your hands. Leave to stand for a few minutes, then tip the mixture into a saucepan and fry for about 8 minutes, stirring regularly. Add the seaweed and continue frying for 2 minutes, then pour in 1½ litres of water. Return to the boil and simmer for 10 minutes.
All of these recipes have been tested at sea.
Cooking with Sea Vegetables, Peter and Montse Bradford, Healing Arts Press, 1986
Simply Seaweed, Lesley Ellis, Grub Street, 1998
Wild Food, Roger Phillips, Macmillan, 1983