Wild Irish Seaweed Veg

Delicious range of Irish Seaweed Veg

5.70

40g

Clear

Description

These beauties are packed with an abundance of vitamins and minerals, there has never been a better time to boost your immune system! Seaweed is even known to boost your immune system to fight against viruses.

Additional information

Variety

Kombu, Sugar Kelp, Sea Spaghetti

Kombu

PREPARATION:
To rehydrate: Soak in cold water for up to 10 mins. Use the soaking water to flavour dishes.
Salted: Wash salt off thoroughly before use.
Fresh: Rinse gently before use.

COOKING INSTRUCTIONS:
Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked simmer for up to 40mins.
Pickling: Adding fresh or dried kombu to vegetables while pickling them gives a pleasant depth and savouriness to the finished dish. Pickled kombu can be used in tartare sauce.
Boil/steam: Serve as a side vegetable, add to stews, soups.
Bake: Wrap fish or chicken in fresh or rehydrated kombu and bake or steam for a rich succulent finish.
Fry: Stir-fry fresh or rehydrated kombu with beef, add to beef burgers or meatballs.
Goes well with Beef, chicken, fish and seafood, smoked fish, pulses, vinegar, dried mushrooms and rice.

NUTRITIONAL VALUE:
High in: Iodine, Calcium, Magnesium, Potassium.
Contains: Iron, Sodium, Chromium, Fibre and Protein.
Vitamins: A, C, D, E, K, B complex.

Sugar Kelp

PREPARATION:
To rehydrate: Soak in cold water for up to 10 mins. The soaking liquid can also be used.
Salted: Wash salt off thoroughly before use.
Fresh: Rinse gently before use.

COOKING INSTRUCTIONS:
Can be used dry (wipe gently before use), fresh (or rehydrate) or cooked – simmer for up to 40mins.
Boil/Steam: Simmer for up to 30mins then serve as a vegetable with butter.
Cool, slice and add to salads.
Boil with beans to make Asian bean deserts and ice creams.
Pickling: Adding Sugar kelp to vegetables while pickling them adds a pleasant depth and savouriness to the finished dish. Pickled kelp can be used in place of comichon or capers to make tarter sauce.
Bake: Bake to create a sweet snack.
USES: Can be used in a similar way to Kombu.
Goes well with Beans, Butternut Squash, Vegetables, Butter.

NUTRITIONAL VALUE:
High in: Iodine, Calcium, Magnesium, Potassium.
Contains: Iron, Sodium, Chromium, Fibre, Protein.
Vitamins: A, C, D, E, K, B complex.

Sea Spaghetti

PREPARATION:
To rehydrate: Soak in cold water for up to 5 mins with a little salt.
Salted: Wash salt off thoroughly before use.
Fresh: Rinse thoroughly before use.

COOKING INSTRUCTIONS:
Best served cooked – cook in the same way as spaghetti until al dente (11mins approx) Do not cook for more than 25mins.
Boil/Steam: As a side vegetable for fish or meat, in risotto, braised, in pasta sauce, in place of pasta. Use creams, soups, with scrambled eggs, add to sauces and condiments.
Bake/Smoke: Bake in gratins, pies, quiches, smoke and use in pates.
USES: Goes well with – Seafood, wild mushrooms, garlic, sesame, eggs, tomato, smoky flavours, paprika, cream, vinegar.

NUTRITIONAL VALUE:
High in: Iron
Contains: Protein, Calcium, Iodine, Iron, Magnesium, Manganese, Sodium, Zinc, Copper, Potassium
Vitamins: C, E