Dulse / Dillisk Recipes
These Seaweed Recipes are taken from various sources and are listed at the bottom of the page – if copying – please accredit the authors.
Hebridean Broth (*1)
Need : 25 g dried dulse
1 medium potato
25 g butter
0.5 – 1 tsp lemon juice
Salt and Pepper
750 ml (1.25 pint) milk
Place dulse in a bowl of water and leave for 5 – 10 mins.
Drain and put into a saucepan with water and boil for 10 mins. Peel and boil the potato and mash.
When the dulse has cooked, drain.
Mix in the mashed potato, butter and 0.5 tsp of the lemon juice. Season.
Gradually stir in the milk and return to heat.
Gently simmer for 20 mins, stirring often.
Check seasoning and if desired add rest of the lemon juice. Serve with crusty bread.
Dulse Quiche (*4)
1 small packet of ready made shortcrust pastry (about 250g) 300ml milk
3 or 4 eggs
50g cheese (grated)
Salt and Pepper
Roll out the pastry to fit a greased and lined 8 inch pie / flan dish and line the dish with the pastry.
Leave at room temperature for 30 mins (resting).
After 30 mins trim excess pastry off pie / flan dish.
Preheat oven to 200 degrees Celcius (Gas Mark 5).
Finely chop dulse – preferably in a blender.
Place into a sieve and put into a bowl of water for 10 mins. Remove sieve from bowl and pat dulse dry.
Sprinkle dulse and grated dulse into pie dish.
Put eggs into a jug and beat.
Add milk to eggs and beat.
Pour mixture into pie dish.
Season with salt and pepper.
Bake for 20 mins or until egg mixture is firm and check with a skewer – it should come out clean.
Dulse / Dillisk Bread –
Recipe by Gavin Galvin, Drimcong House, Moycullen, Co. Galway, Ireland (*3)
Need : 25g Dulse / Dillisk – finely chopped
(preferably in a blender / food processor)
110g melted Butter
1 large carrot, grated
50g caster sugar
250g plain flour (sieved)
1.5 tsp baking powder
Preheat oven to 140 degrees Celcius / 275 F / GM 1. Place chopped dulse into a sieve and soak in some water for 5 – 10 mins. Pat dry.
Brush the insides of a loaf tin with a little butter.
Put eggs, dulse, carrot, sugar, butter and salt into a bowl and mix.
Fold in flour and baking powder.
Fill the tin with the mixture and bake for 40 – 50 mins – Check with a skewer – it should come out clean.
Allow to cool before turning out and slicing.
Dulse Slaw (*2) Ideal for salads
Need : 25g Dulse
175g white cabbage (shredded)
1 medium carrot (grated)
2 shallots (finely chopped)
Dressing : 4 tbsp mayonnaise
2 tbsp apple juice
Salt and Pepper
Soak dulse for 5 – 10 mins in a bowl of water.
Put raisins in a small bowl with warm water for 5 mins, to allow to plump.
Put shredded cabbage, grated carrot and finely chopped shallots into a large mixing bowl.
Drain raisins and add to bowl.
Drain dulse, chop and also add to bowl.
In a small bowl mix the dressing ingredients together and then pour over and coat the salad thoroughly.
Season and mix again and serve.
Dulse Cheesies (*4)
Need : 125 g (4 ½ oz) plain flour
200 g (7 oz) Cheddar Cheese, grated
100 g (3 ½ oz) butter or margarine
25 g Dulse – very finely chopped.
Mix all ingredients together to form a soft dough.
Roll out onto a floured board to about 1½ cm / ½ inch thickness.
Cut with biscuit shapers.
Place on a greased baking trays and flatten slightly with a fork.
Bake in a preheated oven at 200 C (400 F, Gas Mark 6) for about 10 mins, or until light brown.
Transfer to a wire rack to cool.
Store biscuits in an airtight container.
MAKES ABOUT 18 – 20.
Recipe adapted from “The Complete Book of Home Baking” by Heilie Pienaar 2002. New Holland Publishers (UK) Ltd. ISBN 1 84330 323 X .
Recipe References and further information :
(*1) Recipes taken from Simply Seaweed by Leslie Ellis .
Publisher : Grub Street, The Basement, 10 Chivalry Street, LONDON, SW11 1HT ISBN : 1-898697-45-0
(*2) Recipes taken from Healthy Recipes Seaweed by Cross Media Ltd,
66 – 67 Wells Street, LONDON, W1T 3QB ISBN : 1-897701-04-1
(*3) Recipe taken from Gerry Galvin, Drimcong House, Moycullen,
Co. Galway, Ireland. Tele : (+353) (0) 918 5115
(*4) Jenny Heath, Irish Seaweeds, Belfast, Northern Ireland.