Mara Seaweed Recipes - kombu
Fish Pie with Smoked Haddock and Kombu
A Sunday classic that'll keep for a lazy midweek tea.
SERVES 6
TIME 45 mins prep, 30 mins cooking
EASY
Italian Focaccia with Kombu
You can't beat this salty, aromatic classic Italian loaf fresh from the oven.
Makes 2 x 25cm loaves
Time 2 ½ hours proofing, 25 mins cooking
Medium difficulty
Healthy Savoury Date and Nut Bars
These savoury date and nut bars are 'possibly virtuous' - and that's good enough for us!
Makes 8-10 bars
Time 15 mins
Easy
Detoxifying Cabbage Tacos with Kombu
Kick your Monday blues with this super healthy version of the Mexican classic.
Serves 1
Time 30 mins prep, 30 mins cooking
Easy
Okonomiyake Pancakes with Scottish Seaweed
Try this delicious umami delicacy native to Japan as a savoury option for Pancake Day.
Makes 2 pancakes
Time 15 mins prep, 10 mins cooking
Easy
Scallops Baked In The Shell with Kombu
Salmon and Kombu Ravioli
Salmon ravioli with a seaweed twist. This delicious and warming dish makes for a satisfying winter meal.
Serves 2
Time 25 mins prep, 5 mins cooking
Easy
Heston Blumenthal's Poached Sea Bream with Kombu Broth
Experience a real umami hit with this Kombu kelp-infused dish.
Serves 6
Time 1 hour 10 mins prep, 15 mins cooking
Easy
Wild Venison Casserole with Kombu
Thank you to seaweed fan, Iona Walker, for this delicious idea.
Scallops with Kombu and Shony® Seaweed
Try your hand at this stunningly artistic dish brought to us by one of our Great British Chefs.
3
Place a pan over a high heat and add a dash of rapeseed oil. Once the oil is hot, add the prepared vegetables and aromatics and cook for 2-3 minutes until soft, but with a little bite. Add a dash of soy and fish sauce to taste and set aside
4.
Meanwhile, place a frying pan over a high heat. Pat the scallops dry with kitchen towel and press each side firmly into the shony seaweed. Add a dash of rapeseed oil to the pan, followed by the scallops, ensuring not to crowd the pan or the scallops will stew and not sear
5.
Cook for 45-60 seconds on each side, being careful not burn the shony or overcook the scallops. Remove from the pan and repeat to cook the remaining scallops
6.
Reheat the broth and whisk through until warm
7.
Add the warm vegetables and aromatics to a shallow bowl, followed by 3 scallops per portion. Pour over a little of the hot broth and garnish with wood sorrel and coriander cress
Serves 4
Time 45 mins prep, 15 mins cooking
Easy
Mild Cured Pike Perch with Mara Seaweed
Try this Latvian delicacy, seasoned with three types of Mara's hand harvested seaweed flakes.
Serves 2
Time 2 days and 15 mins prep
Easy
