Recipes from Pacific Harvest in time for Seaweed Week

18 April 2014

Louise of Pacific Harvest is travelling to Wellington to do free tastings and demos of her recipes for our upcoming Seaweed Week.  

She has shared some of her gorgeous recipes to help you discover the versatility of seaweed in the kitchen.  These ideas bring colour, flavour and nutrition to many different dishes, and if you pop into a store during her visit you can talk to her for many more!

Seaweed Rolls

Ingredients:

  • 20g dried Pacific Harvest leafy seaweed of your choice (Karengo, Wakame, Sea Lettuce & Dulse are good options)

  • 1 big egg (optional > separated)

  • ¼ tsp ground nutmeg or other herb/spice

  • Freshly ground black peppercorns to taste

Method:

  • Pre-heat the oven to 180 C.
  • Soak seaweed in tepid liquid (water, stock, herbal/fruit tea) for 3-5 mins. Drain and squeeze out excess moisture.
  • Blend seaweed while adding egg & seasonings. Pulse until smooth.
  • Spread mixture thinly on lined baking tray.
  • Bake for 15 minutes.
  • Turn the baked wrap onto a new sheet of baking paper and peel off the paper it was cooked in. Roll loosely in the new parchment to retain shape and prevent cracking. Leave to cool completely.
  • Unroll, cut to size (10-12cm wide) and garnish with filling of your choice: rice, noodles, cream cheese, veges, chicken, seafood, pesto, sprouts, etc.  
  • Roll and seal the end with a bit of water.
  • Wrap in plastic film and keep in the fridge until ready to serve.
  • When serving, cut into bite size pieces.

Makes two big rolls for about 20 pieces.

Tomato & Karengo Salsa

aaaaseawe


Ingredients:

  • 4 tomatoes, finely chopped (can be roasted for additional flavour)
  • 1/4 telegraph cucumber, finely chopped
  • 2 spring onions, finely chopped
  • 1 tbsp capers
  • Handful flat parsley leaves, cut fine
  • Handful of fresh oregano, cut fine
  • 2 tbsp karengo flakes
  • 2 tsp balsamic vinegar
  • 125ml extra virgin olive oil
  • 1/2 tsp dried chilli flakes or 2-3 pepperdew chilli peppers cut fine
  • Freshly ground pepper

 Method:

  • Mix all the ingredients in a bowl, season to taste.  Serve at room temperature (refrigerate to store).

Makes about 1 cup.

Check out Louise's Pacific Harvest blog for more seaweed ideas, and don't forget to pop in and talk to her about using seaweed in your cooking during Seaweed Week.

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