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10 sensational seaweed recipes

Ten sensational seaweed recipes

by Great British Chefs 30 January 2015

More than the slippery scourge of the seaside, seaweed is versatile ingredient. Browse our favourite seaweed recipes, lovingly provided by the country's best chefs.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Seaweed - to some it will always be an unglamorous, slippery scourge of the seaside, or associated with dubious laverbread that gets whipped out every St. David's Day. The Japanese had long been aware of what a super ingredient this is, though - nori, kombu and wakame are staples there, used to make beautiful stocks, to wrap sushi and simply as a munchable snack.

British chefs are increasingly waking up to the wonders of seaweed, thanks in part to an increased interest in Japanese flavours, but also the realisation that this seemingly exotic, umami ingredient is available on our doorstep. And though laverbread may have gained a slightly dodgy reputation in the past, a desire to rediscover and reinvent our shared food history has seen chefs creating seaweed recipes with unbound enthusiasm. Here are 10 of our favourite seaweed recipes…

Andrew MacKenzie shows off seaweed in two parts of this super-speedy starter - using the kombu as a flavouring for the miso broth, and a Shony blend to season the scallops before cooking. The simple array of vegetables accompanying the dish, compliment the light, clean flavours of the seafood perfectly.

Aside from rugby, the association between Wales and Italy may not seem immediately clear. No matter - Alyn Williams melds two of the countries' culinary icons into an unforgettable dish of laverbread ravioli for a very smart St. David's Day dish

Lamb has long proved itself to be a friend of seaside pairings such as anchovies and samphire, with the salty complexity of these ingredients cutting through the richness of the meat. Seaweed performs the same task in this recipe, with the Shony crust providing an umami seasoning to this prime cut

Oysters with laverbread and Stilton - Bryan Webb

Welsh chef, Bryan Webb, tucks laverbread into the shells of fresh oysters, then tops off the shellfish with a heady Stilton mix - the perfect canapé for a St. David's Day celebration

Scarborough woof and seaweed fritters with brown crab mayonnaise - James Mackenzie

James Mackenzie cleverly flavours the crispy batter for his fish goujons with nori, adding an extra touch of complexity and richness. Served with a punchy brown crab mayonnaise, this dish demonstrates a true love of the British seaside

 

Pea and prawns with dashi jelly - Daniel Clifford

Dashi - the Japanese stock that has played such a huge role in the resurgence of seaweed, is served by Daniel Clifford as a refreshing jelly, paired simply with some wonderfully fresh prawns and pea shoots

Hamachi with red dulse, olive oil and soy - Phil Fanning

Phil Fanning serves dashi in the form of a refreshing sorbet in this stunning hamachi recipe. Not content with one seaweed element, Phil finishes off the dish with some beautiful braised red dulse

Pork ‘noodles’, piggy tea, mustard, kombu and shony - Alyn Williams

Pork and seaweed are a match made in heaven, as Alyn Williams proves in this inventive recipe. The pork 'noodles' are made from pig skin, served with a broth infused with herbaceous aromatics and seaweed - the perfect piggy match

Carrots with smoked trout, mozzarella, wakame seaweed and beetroot emulsion - Michael Wignall

Michael Wignall uses dashi stock to rehydrate flavourful wakame in this stunning recipe - an ideal accompaniment to salty smoked cod and sweet chargrilled carrots

Pollock with kombu seaweed, sweetcorn and grapefruit - Adam Stokes

Adam Stokes balances land and sea perfectly in this pollock dish, seasoning the fish with kombu before cooking in a water bath. He then pairs the pollock with a range of earthy flavours, from delicately charred sweetcorn to a unique curry powder

 
 
 

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