Irish Moss two recipes
Cough and Cold Remedy
The Red Seaweed of Chondrus crispus and Mastocarpus stellatus have been used for Centuries in Ireland to relieve sore throats, coughs and colds.
Need :
- 25g of Carrageen / Irish Moss
- 600ml (1 pint) of water
- Lemon, sugar, honey – to taste to your own preferences
The traditional way to make this is to :
- Soaked 25g of Carrageen / Irish Moss in a bowl of cold water for 15 mins.
- Place soaked Carrageen / Irish Moss in a pan with 600ml (1 pint) of water.
- Bring to the boil and simmer for 15 mins – the Carrageen / Irish Moss should break up into little pieces and the liquid thickens.
- Strain the liquid through a sieve, making sure you get all the liquid through the sieve with the spoon.
- Add Sugar, lemon, honey to taste – to your own taste.
- Allow to cool and decant into a resealable jar/container.
- This will keep in the fridge for approx 1 week.
- Other flavours can be added to your own taste – ginger, vanilla essence, etc.
Basic Carrageen / Irish Moss Jelly
The basic Carrageen / Irish Moss Jelly will also contain all the minerals and nutrients from the plant, like above, but can be made into delicious desserts.
All Carrageen / Irish Moss dessert recipes have this basic recipe behind them.
Need :
- 20g of Carrageen / Irish Moss
- 900 ml (1.5 pint) of milk – preferably whole or semi skimmed
- 3 tablespoons of sugar
Method :
- Soak the Carrageen / Irish Moss in a bowl of cold water for 15 to 20 mins.
- Put milk and soaked carrageen / Irish Moss into a pan.
- Bring to the boil and simmer for 30 mins. Stirring from time to time to make sure the mixture doesnt stick to the bottom of the pan.
- The Carrageen / Irish Moss will break up into pieces and the mixture will become “gloopy” – gelantinous.
- It will also coat the back of the wooden spoon.
- Strain through sieve into a mixing bowl, making sure that all of the mixture is pressed through the sieve. Discard the contents of the sieve (this can go into the compost bin).
- Add the sugar to taste and decant into bowls / ramekins to set.
Other Suggestions :
- Add the rind of a lemon / orange / lime to the milk when simmering and then;
- Add the juice of the citrus fruit chosen to the milky mixture in the mixing bowl.
- A few drops of Vanilla Essence can also be added.
- Drinking Chocolate can be added at the mixing bowl stage. The kids will love the Chocolate Jelly this produces.
- Beat an egg white until stiff and fold into the milk mixture before transferring to the ramekins / serving dishes.
- top with whipped cream and mint sprigs.
- top with cinnamon and nutmeg.
Dulse
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
crusty bread
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)
Need :
17g dulse
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
4 eggs
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
50g raisins
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.
Cooking times:
Dulse: soak for 10 min cook for 10 min
Kombu: soak for 10 min cook for 40 min
Sweet Kelp: soak for 10 min cook for 10 min
Sea Spaghetti: soak for 10 min cook for 10 min
Irish Moss Carrageen: soak for 15 min boil and leave simmer for 15
Sea Lettuce: soak for 5 min cook for 4 min