Recipes

Recipes

November 7, 2014

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Seaweed & wild garlic pesto with nasturtium leaves

May 16, 2015
1 Review
sea spaghetti from Cornwall
Seaweed
Course

Nasturtiums are the most beautiful bright flowers, and their leaves sport a delicious peppery taste. The seed pods can also be gathered and pickled to make a type of peppery caper.
This recipe using sea spaghetti has been contributed by Hannah O’ Mahoney from Cardiff. We love seeing the recipes that other people have made; contributing to the seaweed love!

Ingredients

For the pasta

1 carrot
1 courgette
10g dried or handful fresh sea spaghetti
Tagliatelle
Seaweed seasoning

For the pesto

3 handfuls of ramson’s (wild garlic) leaves
2 tbsp olive Oil
1 tbsp cashew nuts
1 tbsp parmesan (grated)

Garnish

Wild garlic flowers
Nasturtium flowers

For the pasta

Cut the courgette and carrot into ribbons. Soak sea spaghetti in a bowl of water, while the pasta cooks, if using dried seaweed. We like to use the brackish water to provide natural fertiliser for plants.
Cook the tagliatelle almost completely, in boiling water seasoned with Cornish Seaweed Co. seaweed & salt.
At the last minute, throw in the vegetables and drained seaweed and return to the boil.
Drain well.

For the wild garlic pesto

Blend all ingredients in a blender or in a jug with a stick blender. Some steamed nettles make a tasty addition too, if you don’t like too strong a garlicky flavour.
Toss the pasta in the pesto and season with cheese and wild garlic flowers. Make a salad using the nasturtium leaves and flowers and enjoy a quick and easy nutrient buzz from nature’s larder.

Seaweed and vegetable ‘tagliatelle’ with chilli, crab & lemon

May 14, 2015
0 Reviews
sea spaghetti is versatle
Seaweed
Course

This is a simple and quick dish that is full of nourishment. Crab is one of the healthiest seafoods aside from seaweed and they are right in season now. Also, brown crab, which we get from Sou’West seafoods, is on the MSC sustainable list, as are many other types of crab. Buying it fresh and doing the hard work makes crab a really affordable seafood. We got a huge one with enough white meat for Vietnamese spring rolls (recipe to follow).

So in this dish, we used the brown meat. There was about 600g of it. A combination of both would add even more flavour. This is a quick gluten free ‘pasta’ dish, which uses simple ingredients.

Ingredients

1 carrot

1 courgette

1 leek

1 clove garlic

1 handful fresh or 1/2 a pack dried sea spaghetti

Glug olive oil

2 tomatoes (tinned are fine)

600g crab meat

1/2 chilli or thumbnail sized spoon chilli mash. We used Kernow Gold

1 lemon

Ground black pepper to taste

Flakes of sea salad to decorate

Method

If using dried sea spaghetti, rehydrate for 20 mins in cold water. If using fresh, trim to around 10cm. Thinly slice the vegetables into ribbons or use a julienne to make them into a ‘tagliatelle’.

Dice the tomato.

Heat the oil on a medium heat and crush the garlic & chilli into the oil. Add the tomato and brown crab meat and cook into a paste for 5 minutes. Add the other vegetables and the seaweed with a cup of water, and the juice from half of the lemon, stir frying in the sauce for another 5 minutes.

Whilst it’s cooking, thinly slice the rest of lemon and cut out little triangle segments. These not only make excellent decoration, but add flavour.

Garnish with a sprinkling of herbs or sea salad and arrange the lemon pieces to decorate.

gluten free and full of vitamns

ribbons of vegetables and sea spaghetti make this gluten free dish

 

 

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