RECIPES

As part of the OD&M Future Algae project the lab conducted some material explorations using seaweed.

We sourced the most accessible seaweed we could – This included responsibly harvesting bladderwrack from the coasts around the south east of the UK and also visiting some of London’s Asian supermarkets and buying a variety of dried seaweeds.

The seaweeds we used:

FRESH BLADDER WRACK (Fucus Vesiculosus)
A brown algae found around the coasts of the North Sea and Atlantic & Pacific Oceans (we got ours from Margate). Bladder wrack is used as a nutritional supplement, source of iodine and within skincare.
 
DRIED WAKAME (Undaria pinnatifida)
A marine algae and sea vegetable harvested predominantly in Japan and Korea – as well as more recently in France, Australia and New Zealand (we got ours from an Asian supermarket). Wakame is most often used in soups and salads.
 
DRIED KOMBU (Laminariaceae family)
An edible kelp most commonly exported from Japan. Kombu is commonly sold dried in larger pieces or shredded or pickled in vinegar and is eaten extensively in Japanese cuisine.
 
DRIED NORI SHEETS (Pyropia genus)
Made from a species of red algae which is extensively farmed in Japan & China – Nori sheets are commonly used in Japanese cuisine mainly for sushi.
 
DRIED DULSE (Palmaria Palmata)
A Red algae that grows in the northern coast of the Atlantic & Pacific Oceans (we got ours from Cornwall) It has become more popular recently as a snack and is thought to taste a little like bacon.
 
TOOLS & EQUIPMENT
Blender
Bowl
Knife
Chopping Board
Pans
Hob
Silicone tray
Sieve
Muslin/ Cheese Cloth
Pestle & Mortar
 

RECIPES & METHODS

 
DRIED KOMBU 1
1. Re-hydrate the dried pieces in a bowl of water for a few minutes (until they have become soft and gloopy)
2. Chop the Kombu into small pieces
3. Place Kombu in a pan with some water, bring the pan to the boil and then lower to a gentle simmer
4. Allow to simmer for an hour or so and top up with water as needed
6. Take of the heat and add the kombu and remaining liquid into a blender – blitz until you have a paste
7. Spread the paste out onto a tray and leave to dry
 

 
DRIED KOMBU 2
1. Re-hydrate the dried pieces in a bowl of water for a few minutes (until they have become soft and gloopy)
2. Chop the Kombu into small pieces
3. Place Kombu in a pan with some water, bring the pan to the boil and then lower to a gentle simmer
4. Keep coming back to top up the water as needed
5. Allow to simmer for an hour or so
6. Take of the heat and drain the Kombu from the liquid with a sieve
7. Put the Kombu in a pestle and mortar and pummel until a pasta has formed
8. Spread the paste out onto a tray and leave to dry
 

 
DRIED KOMBU 3 (no – heat)
1. Re-hydrate the dried pieces in a bowl of water for a few minutes (until they have become soft and gloopy)
2. Chop the Kombu into small pieces
3. Add the Kombu and a little liquid into a blender
– blitz until you have a paste
5. Spread the paste out onto a tray and leave to dry
 

 
NORI 1 (no – heat)
1. Dissolve Nori sheet in water
2. Put the dissolved Nori sheet and a little water into a blender and blitz
3. Spread the paste on a tray and leave to dry
 

 
NORI 2 (no – heat)
1. Dissolve Nori sheet in water
2. Put the dissolved Nori sheet and a little water into a blender and blitz
3. Put the paste onto a muslin cloth (cheese cloth) and squeeze
out the water into a container (keep this water for Nori 3 recipe)
4. Spread the thicker paste on a tray and leave to dry
 

 
NORI 3 (no – heat)
1. Take the drained water from Nori 2 recipe – should be a gloopy consistency
2. Spread this liquid onto a tray and leave to dry
 

 
DULSE 1 (no – heat)
1. Re-hydrate the Dulse in a bowl of water for a few minutes
2. Put the Dulse and the water into a blender and blitz
3. Pour the mixture into a sieve and get rid of most of the water
4. Spread the paste onto a tray and leave to dry
 

 
DULSE 2 (no – heat)
1. Re-hydrate the Dulse in a bowl of water for a few minutes
2. Place the Dulse in a pan with some water, bring the pan to
the boil and then lower to a gentle simmer
3. Simmer for an hour and top up the water if needs be
4. Put the Dulse and whatever water is left into a blender and blitz
5. Spread the paste onto a tray and leave to dry
 

 
WAKAME 1 (no – heat)
1. Re-hydrate the Wakame in a bowl of water for a few minutes.
2. Put the Wakame with a little water (not very much at all) into a blender and blitz
3. Spread the thicker paste onto a tray and leave to dry
(this sample curled up as it dried and became very brittle – maybe sandwich the drying sample with a weight on top to keep it flat, but make sure the air can get to it)
 

 
BLADDER WRACK
1. Soak the fresh Bladder wrack in a bowl of water to remove any sand, salt and grit from harvesting.
2. Drain the water
3. Soak the Bladder wrack in boiled water to soften slightly
4. Drain the water
5. Pierce the air bladders with a scalpel and gently squeeze the gelatinous liquid out
6. Do this multiple times to build up enough to spread out onto a tray and leave to dry