The nutrient rich cold-water marine environment in Tasmania is amongst the most unpolluted and unspoiled on Earth, which is why using coastal plants in cooking is such a delight!
You can often find long strands of fresh kelp and clumps of sea lettuce washed up on shore after a storm and these are the best to harvest with minimal impact. If harvesting from the sea it is important
Cooking With Seaweed
Seaweed has been a staple of many coastal and maritime people and especially in Asian cuisine for thousands of years and they’re of increasing importance to health conscious diets everywhere around the world today. Kelp in particular is an excellent source of up to 50 different minerals and micro-nutrients, especially iodine and potassium. Kelp also yields important ingredients used in several prepared foods, nutritional supplements and herbal remedies.
They can be used in many different soups, stir-fry, salads, baked dishes, stews and chowders and for marinades. Sea Vegetables can be roasted and crumbled into flakes and used in place of salt as a table condiment or finely grounded and blended with flour and they can also be deep fried and even made into a tea.
The kelp puree in this pasta adds a mild sweetness and salty minerality that tastes of the sea. It works great as a base for a cold seaweed salad, but can be used in hot applications just as easily. Because kelp is a mild flavor, it helps to use additional seaweed to bring out the flavor in whatever dish you’re making. It makes for a tasty seaweed salad stuffed ravioli or lasagna, too.
- 3 cups flour
- 4 large eggs
- A pinch of salt
- A pinch of kunzea ambigua
- 80g pureed fresh kelp
- If your kelp puree is watery, cook it down to nearly dry. It is ok to lose about 10g after cooking off the water.
- Combine the flour, salt and kunzea in a mound on a clean counter. Make a well in the center.
- Whisk the kelp puree with the eggs until uniform then pour into the well.
- Stirring from the center of the well with a fork, gradually work the flour in until the dough comes together.
- Knead for a couple of minutes.
- Form the dough into a ball and wrap tightly in plastic wrap. Let it rest at room temperature for one hour.
- Divide the dough into six equal portions. Flatten one into a uniform rectangle. Run it through a pasta roller at the widest setting. Fold in half and repeat twice. Adjust the roller to the next thinnest setting and run the dough through. Repeat until you achieve the desired thickness, lightly dusting with flour as needed to prevent sticking. Repeat this process with the remaining five portions.
- Cut the pasta as you like. Toss the noodles in flour as you cut them to keep them from clumping together. (The excess flour will wash off during the cooking process.) Bring a large pot of salted water to a rolling boil. You can use dashi instead to add a boost of flavor to the noodles.
- Cook for approximately three minutes, until the noodle is cooked through but still slightly chewy.
- handfull of Sea-Lettuce, rinsed in fresh water
- 1 cucumber
- tablespoon Pepperberry soy sauce
- dash of sesame oil
- squeeze of Lemon or lime juice
- chopped spring onions or chives
- tablespoon of sesame seeds or chopped cashews
- Cut the seaweed into thin strips and slice the green onion.
- Mash cucumbers with a strong blow with the side of the knife, cut the edges and slice roughly.
- Add the lemon juice / lime, sesame oil and soy sauce, stir and transfer to a serving dish.
- Roast sesame seeds or cashew on a dry pan, sprinkle over the salad and serve
This great recipe comes from the book Eat Wild by Rees Campbell.
The trick is to boil it up with plenty of delicious ingredients to rid it of the salty fishy smell.