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Thursday 19 November 2020

Dried seaweed - palmira palmata

 In Northern Ireland we've been brought up eating a particular type of seaweed called Dulse ( in Belfast we pronounce it dulice). One of the red seaweed it's got a gorgeous salty irony taste and is a great reminder of my youth when my grandfather and I would gather lots of it and dry it out in the hedge around the hut.

These days I often usually just dry it, grate it and use it as an additive in food dishes, particularly stews and soups in which it gives a meaty salty taste.. 

So I gathered quite a bit, theres a lot more there than you think!

I then dried it out in the oven

Then ground it down, not to powder but more fine chunks. This little bag about 5 inches square is all thats left after the drying ! This will keep for a long time and can be added to any dishes that need a little extra kick of something different.


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