Friday forage # 11 | Seaweed sag aloo

Feb 16, 2016 | Foraging And Feasting, Wild Food Recipies, Wild Mains

Friday Forage for Seaweed:

This Friday forage is one from the salty sea gods… Furthermore packed with our favourite wild ingredient seaweed, well Porphyra (if you’re feeling techy). Additionally this species is one of our winter staples. Subsequently found growing in abundance along the rocky shore. The colour and shape of this species is variable as there so many different varieties. But typically it thrives in cold shallow water between the upper intertidal and splash zone. So don your wellies for this forage.

seaweed Porphyra laver

What We Were Looking For…

The seaweed fronds are flat and eliptical in shape. Dark purple to reddish brown. And grow up to approximately 35 cm long, they have a short growing season and appear from around February – April.  Porphyra packed with vitamins and minerals. Particularly high in iodine and protein and known to help combat cholesterol in the blood vessels. So an all round double yoker super food!

Porphyra:

Porphyra seaweed is otherwise known as Nori in Japan where it’s made into sushi sheets. Or in the UK laver, as the main ingredient in the Welsh delicacy laver bread. Plucked from the shore washed and made into a paste, added to the dough. Laver bread is historically important to the provenance and seasons. The subtle differences in taste of the laver bread reveal the varied conditions along the Welsh coast.

With all of our seaweed recipes we try to keep them short and sweet. With the hope that out on our sea foraging workshops we can rustle them up for our guests in the wild. One pot cooking and keeping things simple is the perfect recipe for such an occasion.

 

larver forage hand

Seaweed Recipe:

laver sag aloo seaweed

Time: about 20 minutes

Makes: 4 side servings

 

Ingredients:

Firstly 1 Glug of Olive oil

500g of new potatoes (cut into small cubes)

A couple of healthy handfuls of porphyra

1 onion

Afetr 2 Garlic cloves

Add 1 inch cube of fresh ginger

Just 1 tsp cumin

1 tsp tumeric

A generous 1 tsp garam masala

1 red chilli

 

How to:

Firstly finely chop your onion, garlic, chilli and ginger and dice your potatoes into small 2 cm cubes.

Afterwards, heat the oil and gently fry the onion, then add the garlic and ginger and fry for a minute or two.

Meanwhile pre boil the potatoes and then add them and the spices to the frying pan and cook for 5 -10 minutes.

After when the potatoes are brown add the seaweed and cook for a further 1-2 minutes.

 

Using seaweed as an ingredient in cooking

Learn more about our foraging courses and book your adventure.

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