Friday forage # 11 | Seaweed sag aloo
This Friday forage is one from the salty sea gods…packed with our favourite wild ingredient seaweed, well Porphyra (if you’re feeling techy) this species is one of our winter staples, 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.
The 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 is packed with vitamins and minerals, particularly high in iodine and protein and is known to help combat cholesterol in the blood vessels, so an all round double yoker super food!
Porphyra is otherwise known as Nori in Japan where it is 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 to be 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 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.
Time: about 20 minutes
Makes: 4 side servings
Glug of Olive oil
500g of new potatoes (cut into small cubes)
A couple of healthy handfuls of porphyra
2 Garlic cloves
1 inch cube of fresh ginger
1 tsp cumin
1 tsp tumeric
1 tsp garam masala
1 red chilli
Finely chop your onion, garlic, chilli and ginger and dice your potatoes into small 2 cm cubes.
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.
When the potatoes are browned add the seaweed and cook for a further 1-2 minutes.