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Recipes Displaying items by tag: Atlantic Kombu
Displaying items by tag: Atlantic Kombu

Ingredients

  • 4 stripes Atlantic Kombu
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 1/2 tablespoon butter
  • Four 1 1/2 inch(4cm) thick salmon steaks
  • 1 teaspoon tamari
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • dash of black pepper
  • 1/2 cup chopped cilantro
  • 4 lemon wedges

Preparation
Atlantic Kombu: Soak in cool water for 10 minutes, rinse and drain.
Preheat the oven to 350 fahrenhit(180 celsius).
Grease a baking sheet with 1/2 tablespoon butter and 1/2 tablespoon oil. Line the baking sheet with the Atlantic Kombu stripes, leaving 4 inch(10cm) space between each one. Place the salmon steaks on top af the Atlantic Kombu, resting only on the Atlanic Kombu and not touching the baking sheet.
Sprinkle the tanari over the salmon.
Onion-herb mixture: Heat up to medium the 1 tablespoon of butter and 1 tablespoon af oil, the add the onion and garlic. Cook for around 2 minutes or until the onion is transparent and the garlic is fragrant. Now add the salt, pepper, and cilantro and remove from the heat, just long enough for the cilantro to wilt.
Cover the surface of each salmon steak with the mixture.
Cover with foil and bake for 15 minutes. Uncover and continue cooking for 15-20 minutes or until the fish is completely opaque.

Presentation
Remove the salmon steak from the baking sheet and make sure each steak has Atlantic kombu attach. Garnish with the lemon wedges. Good with romaine salad with light vinaigrette dressing.

Published in Seafood

Ingredients

  • 3 onions, chopped,
  • 3 tablespoons olive oil,
  • 6 potatoes, cubed,
  • 2 carrots sliced,
  • 2 parsnips,
  • 1 cup sliced dried or fresh wild greens,
  • 1 cup dried seaweed of your choice,
  • 12 cups pure water.

Preparation
Saute onions in oil until brown. Add all the remaining ingredients and cook until vegetables are done. Adjust seasonings adding sea salt as needed and let mellow overnight or serve immediately.


Published in Soups

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 or 3 garlic cloves, chopped
  • 1 quart good-quality vegetable broth
  • 1/3 cup crumbled dried seaweed (kombu, wakame and dulse)
  • 2 to 3 cups stale oat-based bread, torn into pieces
  • 1 cup chopped greens (kale, collards, Swiss chard or spinach)
  • 1 tsp crumbled dried rosemary
  • Salt or tamari to taste


Preparation
In a large soup kettle, heat the olive oil. Add the chopped onion and garlic and sauté until golden.

Seaweed: (kombu, wakame and dulse): Soak in water for 15 minutes. Drain and add into the broth and bring to a boil.

When broth is boiling well, add the torn pieces of bread.

Turn heat down to low and simmer, stirring often, until the bread has broken down. The mixture will begin to resemble thick soup instead of broth with bits of bread in it. If soup is too thick and sludgy, thin with a little extra broth.

Add the greens and rosemary. Continue cooking until greens are just wilted.

Presentation
Add salt or tamari to taste and serve hot.

Published in Soups

Ingredients

  • 150g dried chickpeas, washed
  • 1 strip Atlantic kombu
  • sea salt, to taste
  • 1 tablespoon fresh parsley, finely chopped

Preparation
Chickpeas: Place in a clear bowl and set aside to soak overnight.
Atlantic kombu: Soak in a bowl of warm water for about 20 minutes, or until softened then drain and dice.
Place the prepared kombu in the base of a pot then drain the chickpeas and pour into the pan.
Add just enough water to cover the chickpeas then bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for between 90 minutes and 150 minutes (depending on the age of the chickpeas, topping-up the water as needed.
When the chickpeas are about 80% done, season to taste with sea salt then continue cooking, uncovered (do not add more water at this point) until the chickpeas are soft and almost all the liquid has evaporated away.
Presentation
Remove from the pan and transfer to a serving dish then garnish with the parsley and serve.

Published in Beans

Ingredients

  • 150g azuki (adzuki) beans, washed and soaked over night
  • 1 strip Atlantic kombu
  • 200g hard winter squash, diced
  • Sea salt, to taste

Preparation
Azuki beans: Day before wash and place in clear bowl, cover with plenty of water and set aside to soak overnight.
Atlantic kombu: Soak in warm water for 15 minutes, or until softened. Drain and chop.
Place the prepared kombu in the base of a pot then cover with the squash. Drain the beans and place on top. Add enough water to just cover the squash. Place on the heat and bring to a boil. Reduce the heat to medium-low then cover and simmer gently for about 1 hour and 40 minutes, or until the beans are 80% done. During this time, keep on topping up the water, as needed.
Now season with the sea salt, add water to the level of the beans, bring back to a simmer, cover and cook for a further 30 minutes, or until the beans are tender.
Presentation
Transfer to a serving bowl and serve. Enjoy!

Published in Beans

Ingredients

  • 150g dried chickpeas, washed
  • 1 strip Atlantic kombu
  • sea salt, to taste
  • 1 tablespoon fresh parsley, finely chopped

Preparation
Chickpeas: Place in a clear bowl and set aside to soak overnight.
Atlantic kombu: Soak in a bowl of warm water for about 20 minutes, or until softened then drain and dice.
Place the prepared kombu in the base of a pot then drain the chickpeas and pour into the pan.
Add just enough water to cover the chickpeas then bring the mixture to a boil. Reduce the heat to a simmer then cover and cook for between 90 minutes and 150 minutes (depending on the age of the chickpeas, topping-up the water as needed.
When the chickpeas are about 80% done, season to taste with sea salt then continue cooking, uncovered (do not add more water at this point) until the chickpeas are soft and almost all the liquid has evaporated away.
Presentation
Remove from the pan and transfer to a serving dish then garnish with the parsley and serve.

Published in Beans

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