KELP REVIEWS RECIPES

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KELP SEAWEED CRISPS | BBC GOOD FOOD



kelp seaweed crisps | BBC Good Food image

seaweed crisps, atlantic broad kelp crisps fat free and full of iodine

Provided by justseaweed

Total Time 15 minutes

Yield Serves 4

Steps:

  • wash the kelp in cold water
  • soak in fresh water for 5 - 10 mins
  • cut the kelp into crisp size pieces
  • place on a baking tray (no grease or oil)
  • place in a hot oven at 200/fan 220/gass 6
  • for 10 mins
  • the kelp will turn green then brown ,
  • remove from oven when crisp
  • serve hot or cold

KELP NOODLES RECIPE - MELISSA ROBERTS | FOOD & WINE



Kelp Noodles Recipe - Melissa Roberts | Food & Wine image

Kelp noodles have a surprising crunchy and refreshing texture—similar to bean sprouts. They’re neutral enough to take on assertive flavors, like a fresh ginger and miso dressing. Slideshow: More Noodle Recipes 

Provided by Melissa Roberts

Categories     Pasta + Noodles

Total Time 30 minutes

Yield 4

Number Of Ingredients 12

12 ounces kelp noodles
One 2-inch piece peeled fresh ginger
3 tablespoons white miso
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/2 cup canola oil
1 large carrot, coarsely grated
1 Granny Smith apple, thinly sliced and cut into matchsticks
1 red bell pepper, quartered lengthwise and thinly sliced crosswise
1/2 cup cilantro leaves
Toasted sesame seeds, for garnish (optional)

Steps:

  • In a large sieve, rinse the noodles under cold running water. Transfer them to a large bowl and cover with warm water. Let stand for 30 minutes. The noodles will be pliable but still have a crunchy bite. Drain well.
  • In a blender or a small food processor, finely chop the ginger. Add the miso, rice vinegar, soy sauce and sesame oil and blend until combined. Add the canola oil in a steady stream if using a blender, or in smaller batches if using a food processor, until the dressing is emulsified. Add 1/4 cup of warm water and blend until combined.
  • Transfer the noodles to a large serving bowl and use scissors to snip them into shorter lengths. Add the carrot, apple, pepper and cilantro. Toss with enough dressing to coat. Sprinkle with sesame seeds and serve immediately.

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All along the Pacific coastline you can come across freshly beached bull kelp (aka “giant kelp”) on the sands at the ocean. During a trip to Alaska a few years back I tasted pickled bull kelp, and liked it so much I brought a jar home for my husband to try. It seems natural to glean fresh kelp on the beaches and use them for food, it makes me wonder why more people don’t do it. This simple method of preparing bull kelp pickles is based on one from “Cooking Alaskan” by Alaska Northwest Books, the recipe by C. Joe Murray, Jr. from Angoon, Alaska. The recipe makes 1 to 2 jars of pickled kelp – if your piece of kelp is very large, you might need to make a double or triple batch of the brine and add more onion, garlic, and lemon juice… it all depends on how much kelp you have and how many jars of pickles you want. :) The pickles can also be hot-packed for longer storage canning. Would also make great gifts!
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Calories 943.1 per serving
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