French

Seaweed Tartare, a Colourful & Tasty Garnish

Today is about “Tartare” a word spelled a couple of different ways and used in diverse contexts. What we will be talking about here is the French use for it in culinary circles. Tartare spelled this way refers to a mixture of finely chopped or minced raw ingredients often combined with onions, capers, fresh herbs and seasonings.Seaweed Tartare is a local specialty in Brittany – France where it is served with many of the beautiful seafood the region is renowned for, but it has many other applications…read on

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Karengoïade, a cheeky twist on a tasty French garnish

Karengoïade can be made quite chunky and used this way as a garnish on vegetables; it is also delicious ground finer in a food processor (or pestle & mortar), turned into a tasty spread for crostinis.

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No Fat Tarragon Dressing Using Agar

I would like to tell you about a use for agar that is not widely understood and yet, has been used for years in industry for food products and many other applications.

This particular property has to do with the harmonisation of a mixture when the various ingredients have different size, weight and velocity. Imagine a vinaigrette dressing for example; if it is left to stand for 15 minutes, the various ingredients will separate and some will come to the surface while others will sink to the bottom. As you shake the mixture, the oil emulsifies and keeps the other ingredients in suspension for some amount of time.

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No Fat Tarragon Dressing Using Agar

Crab Imperial, seasoned with Chilli Kelp

I had my first taste of ‘Crab Imperial > Crab Au Gratin (in French)’ when I visited St-Pierre & Miquelon in 1982. I have since done my version of this recipe, which is seasoned with Chilli kelp instead of salt & cayenne pepper, more times than I care to remember, as it proves to still be a favourite amongst family and friends. Kelp is a positive alternative to salt and the chilli adds the required warmth to the dish.

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Seaweed Pesto, made with Dulse

The word ‘Pesto’ comes from the Italian for ‘pounding’ or ‘crushing’, traditionally done with a pestle & mortar. The name is now commonly used for mixtures containing various types of herbs, nuts, allium (genus for various onions & garlic) & cheese. Try this version with the red seaweed ‘Dulse’ !

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Vegetarian Puttanesca Sauce with Karengo, the Nori from New Zealand

This adaptation of ‘PUTTANESCA’ from the traditional Neapolitan recipe is an affordable, spicy dish intended for quick preparation. The anchovies are replaced by Karengo, a seaweed from New Zealand’s South Island. When Karengo is exposed to moisture in cooking, its flavour becomes very similar to mild anchovy.

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