Sunday, March 9, 2008

I see GREEN!

Dr. Seuss was very fond of his green, (green ham and eggs and so on) but being originally from this area of New England it was no surprise he saw green sprouting through the dark soil or just the Leprechauns and green beer flow for St. Pat's day. I see green people and green every were and wonder about my irish experience here in Boston.
I like the Irish, curse aside, but disliked Irish-American Cuisine.
Here is a brief review of the Irish fare in and around Boston.

Best Corn Beef Harsh: Geoffrey's cafe in Roslindale. Yes, the old Back Bay and South End eatery that relocated several years ago much to my the way they also have the best Farina (Cream of Wheat) custard just skim the Apricot Jelly off the top and pour some cream or milk over it.
Best Boiled Dinner: ??Whata hek?? Is there any flavor leaft to discern any diference?
Cabbage, Potatoes and Corned Beef...
That was a very short review!

The People from Ireland do have a very long and rich cooking tradition and unbeknownst to us here in America they have been harvesting and using Seaweed as a vegetable for many thousands of years. So here are some of their recipes, none are mine to claim but have tried most. Finding the seaweed now a days is not that dificult anymore. Below each recipe there is a link to find ingredients and other recipes.

Thank you to the people of the Irish Seaweed Centre in the University of Ireland, Galway. Very informative folks.

Here is are some Irish Dishes that could knock your green striped socks off:

Irish Fish Chowder

2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
Fresh summer savory or thyme (2 tablespoon)
2 dried bay leaves
2 pounds of potatoes, peeled diced
5 cups Fish Stock
Sea salt and freshly ground black pepper
3 pounds skinless haddock or cod thick chunks,bones removed
1/2 pound of a Fatty Fish Cut or the Sins
1 1/2 cups heavy cream (or up to 2 cups if desired)
3 oz Carrageen (or Irish Lettuce Seaweed)


In Low heat braise the skins to render their fat, later increase heat to medium and cook until crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Not a lot of fat comes out so add butter too.
Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally.
Add the potatoes and stock (just enough to cover them taters). Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. Add the Carrageen and smash a few of the potato slices against the side of the pot, cook for a minute to thicken the broth. Reduce the heat to low and season with salt and pepper. Keep in mind you have to still add the fish so make it a bit saltier than you like. Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
Stir in the cream and maybe some salt and pepper again, let it cool a bit, but avoid refrigeration as the collagen and seaweed will turn into a very thick jelly, that may not look very appetizing.

Serve reheated is the best way as this allows the flavors to stew overnight.
This one is my recipe, share it and have fun.
I like it with chives and chopped Savory

Brown Soda Bread with Dillisk

226g White Flour
226g Coarse ground wholemeal Flour
113g Margarine
1 heaped tsp bicarbonate of soda
400mls Buttermilk
14g dried Dillisk , chop finely and soak in water for 5 mins

Sieve the white flour, soda and salt into a bowl. Rub in margarine. Add wholemaeal flour and finely chopped dillisk, pour in buttermilk mixing continually (this mixture is very moist). Pour into an oiled lined 2lb loaf tin. Bake at 200ºC for 30-45 mins. Cover if getting too brown.

(Dillisk) Broth (Also known as Nori Broth)

4 litres of water
25g of lentils
3 medium chopped onions
2 stalks chopped celery
3 medium sized potatoes
15g of shredded dried dillisk or roasted nori (one cupfull)
1 tsp Cayenne pepper
1tsp mix herbs

Chop the onions, celery, dillisk or nori and sautée in light oil for 4-5 minutes. For a better taste use seaweed oil. Mix the sauted vegetables with chopped potatoes, lentils, herbs and cayenne pepper in 4 litres of water and cook for twenty minutes.
Two thirds of the broth can be removed temporarily, put in a blender, and returned to improve the smooth texture. Add salt and pepper to taste.

Source: AdLib, the definitive guide to dining in Ireland
From: Chef Jerry O'Sullivan, The Tankard
Kilfenora Fenit Tralee Co. Kerry, Ireland

Plain Flour
Fish stock
Cream (Pouring)
Diced Seafood
Bay Leaf
Clarified Butter
White Wine
Fresh Dill

Finely diced onion and bulb fennel sweated in butter, add flour to take up moisture.

Add white wine and fish stock and simmer the ingredients for 15 minutes or until flour has been cooked out.

Add bay leaf and freshly ground aniseed, cream and a dash of Noilly Pratt or Pernod. Add chopped fresh dill and selection of seafood - diced salmon, cod, monkfish, prawns and mussels. It is important not to use smoked fish as this will overpower the other fish used. Originally this recipe did not ask for any other thickener but adding 0.25 oz. Carrageen sea weed makes a rich and thick broth beyond the use of the Flour Rue.

Serve piping hot with whipped cream.


This recipe was found in 8 oz. the Book of Seaweed (Alan Major) and was originally provided by the Irish Embassy, London.

8 oz. Flour
0.5 tsp. salt
4 oz. Lard or lard/margerine mix
1 egg
Cold water
1 lb. Blackberries
4 oz. Brown sugar
Whipped cream
0.25 oz. Carrageen
3 cups milk
3 tbs.. Sugar

Rub the fat into the flour, and mix with the yolk of an egg and enough water to make a firm paste. Roll out and use to line a 7 inch flan tin.

Bake at 400 deg. F. for about 20 mins and allow to cool

Stew the Blackberries with the brown sugar until tender, in just enough water to cover the fruit. Keep some berries for decoration and put the rest in a sieve.

Have Carrageen steeping for 10 mins. Drain, add milk with salt and boil quickly for 15 mins. Add sugar, strain and stir in the blackberry puree, mixing well. Pour into the pastry case and spread smooth.

Whip the egg white very stiffly with a little fine sugar and fold into the whipped cream. Pipe this on top of the flan and decorate with whole

No comments:

Post a Comment