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DULSE – Culinary Uses

Naturally dried Dulse leaves

Dulse, a red seaweed from the Atlantic, has been used as food & medicine for centuries. It is harvested from the wild in Eastern North America, Ireland & Iceland. It is enjoying a revival at the moment, dubbed 'the next kale' as explained in Bon Appetit Food Magasine: 'How to Eat Dulse Seaweed - Bon Appétit'

It is a nutritious food that was used as a natural remedy for scurvy, goiter and general malnutrition. Traditionally, it's been eaten dried as a snack, no cooking required. It has also been used as a mineral-rich salt replacement for those on a low salt diet who are after greater quantities of minerals other than sodium.

The seaweed Dulse is often considered one of the best tasting variety for beginners; it has a mild smoky flavour and when roasted/fried, some say it tastes like bacon. The texture is soft and chewy but the leaves are thin so they do not require soaking. When used in soups & stews the texture becomes smooth & buttery. and baking intensifies the flavour.

USES
Goes well with: eggs, white fish, dairy products, starches, capers, onions, grains & bread.
A chameleon in the kitchen, dulse’s flavour changes with the method of preparation. Eaten on its own, it possesses a slightly salty taste. Fried or roasted, it takes on a smoky, bacon-like aspect. Boiled or sautéed, it evokes a savoury fish dish.
Add raw to salads, tartare, slaw, pickles, pesto, tapenade or dressings.
Cook in soups, stews, chowder, fish pies or garnish to fish.
Colourful garnish to vegetables, in croquettes or sautéed in butter.
Bake in biscuits, breads or crumbles over savoury dishes
Fry with spices or nuts & seeds.
Use in place of tea for smoking fish, mushrooms or chicken

Whether you like the deep red colour or the oceanic tang of the seaweed Dulse, you'll keep coming back for more and reap the beneficial effects of its dense nutrition for your health!

 

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