SEAWEED RECIPES

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" height=115 BGCOLOR="#66CCCC" TEXT="#080000" bgproperties="fixed" background="03500730ezvthe.gif"> <div> <FONT SIZE="4" COLOR="#CCFFFF" FACE="Arial" ><B>The wonders of the weeverfish ( T.vipera )</B></FONT><B>|   </B><A HREF="index.htm" TARGET="_top" TITLE="Wonders of the Weeverfish (Trachinus vip"><U><B>home</B></U></A></div> <div> <B>SEAWEED RECIPES</B>   |   <A HREF="id112.htm" TARGET="_top" TITLE="RECIPES OF NATURE"><U>RECIPES OF NATURE</U></A></div> <div> </div> </td> </tr><tr> <td valign="top" height=365 BGCOLOR="#66CCCC" TEXT="#080000"> <div> <B>SEAWEED RECIPES</B></div> <bR> <div> <B>As with all use of wild picked plants please take care in identification  of species to be sure of 100% correct identification.</B></div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <B>Carrageen (</B><I><B>Chondrus crispus</B></I><B>)</B></div> <bR> <div> When using Carrageen in any recipe, The seaweed first has to be prepared in the following way:</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> Weigh out the required quantity of Carrageen and stir briskly in hot water, remove immediately, and proceed according to recipe instructions.</div> <bR> <div> <B>CARRAGEEN BRAMBLE FLAN</B></div> <bR> <div> This recipe was found in 8 oz. the Book of Seaweed (Alan Major) and was originally provided by the Irish Embassy, London.</div> <bR> <div> 8 oz. Flour</div> <div> 0.5 tsp. salt</div> <div> 4 oz. Lard or lard/margerine mix</div> <div> 1 egg</div> <div> Cold water</div> <div> 1 lb. Blackberries</div> <div> 4 oz. Brown sugar</div> <div> Whipped cream</div> <div> 0.25 oz. Carrageen</div> <div> 3 cups milk</div> <div> 3 tbs.. Sugar</div> <bR> <div> Rub the fat into the flour, and mix with the yolk of an egg and enough water to make a firm paste. Roll out and use to line a 7 inch flan tin.</div> <bR> <div> Bake at 400 deg. F. for about 20 mins and allow to cool</div> <bR> <div> Stew the Blackberries with the brown sugar until tender, in just enough water to cover the fruit. Keep some berries for decoration and put the rest in a sieve.</div> <bR> <div> Have Carrageen steeping for 10 mins. Drain, add milk with salt and boil quickly for 15 mins. Add sugar, strain and stir in the blackberry puree, mixing well. Pour into the pastry case and spread smooth.</div> <bR> <div> Whip the egg white very stiffly with a little fine sugar and fold into the whipped cream. Pipe this on top of the flan and decorate with whole </div> <div> Blackberries.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="id87.htm" TARGET="_top" TITLE="Marine Environments"><U><B>BACK TO MARINE ENVIRONMENTS</B></U></A></div> <bR> </td> </tr></table></body>