WHO IS THIS COURSE FOR?
This course is designed for those of you who want a specific knowledge of our edible seaweeds and how to incorporate them into your diet in a delicious way. Seaweeds are commonly bought from speciality shops, usually from Asia, dried and packed in plastic. We have an untapped resource on our door step and this course aims to show you how to transform the somewhat slimey stuff on the beach into the delicacy you may have tried in a Japanese restaurant.
We will also look at including seaweeds to remineralise our bodies and nourish our skin in seaweed baths and skincare products.
Day 1 will focus on foraging for a range of native seaweeds from a couple of different locations so that we cover the main seaweeds available in the UK. We will forage for at least 10 different species. After gathering our seaweeds we will return to Fat Hen to begin the process of preparing and preserving the seaweeds to take home or to be used in Day 2.
Day 2 will be based at the cookery school and will be a day of cooking with the seaweeds we gathered on Day 1. You will learn to make a series of seaweed based dishes in the morning which we will eat for lunch and in the afternoon you will make some seaweed based condiments to take home with you.
We will also cook with local Cornish fish and shellfish on this course. Please let us know if you prefer a solely plant based menu.
Seaweeds we will gather on this course include the following: laver (Porphyra spp.), carragheen (Chondrus crispus & Gigartina stellata), Kelp/oarweed (Laminaria digitata), Dulse (Palmaria palmata), Pepper dulse (Osmundea pinnatifida), Sea spaghetti (Himanthalia elongata), Sea lettuce (Ulva lactuca), Gutweed (Ulva intestinalis), Sugar kelp (Laminaria sacharina), Alaria (Alaria esculenta), Japanese wireweed (Sargassum muticum), Serrated wrack (Fucus serratus), Bladderwrack (Fucus vesiculosus).
EXAMPLES OF DISHES YOU MAY LEARN TO COOK ON SEAWEED FORAGING & COOKERY DAY:
- Crispy laver seaweed
- Roasted seaweed as a condiment with Cornish sea salt
- Laver seaweed cakes with a mussel & wild garlic or fennel sauce
- Japanese dashi broth with seaweeds
- Chinese mixed seaweed salad
- Pickled seaweed with soba noodles and a white miso dressing
- Crab mousse set with carragheen seaweed
- Seaweed oatcakes
- Seaweed focaccia
- Carragheen seaweed pannacotta
- Icecream with carragheen
- Furikake seasoning
- Seaweed rayu condiment
- Pickled seaweed
- Seaweed sauerkraut
WHAT IS INCLUDED IN THE COURSE?
Tea/coffee & refreshments, a foraging trip and cookery tuition, seaweed inspired lunch on Day 1 (packed lunch), 3 course lunch on Day 2, fresh and dried seaweeds to take home, condiments to take home, email recipe pack and seaweed foraging guide.
WHAT SHOULD YOU BRING?
A bottle of water, waterproof clothing, walking shoes/boots or wellies, pen & notebook, camera, bag or basket to take home foraged seaweed.
IS THE COURSE SUITABLE FOR VEGETARIANS?
Yes, many of the seaweed dishes are vegetarian, however we may use shellfish & fish too. There are always vegetarian/vegan options and we also cater for food intolerances like gluten and dairy free diets. Please let us know in advance.
Wed 6th and Thurs 7th October 2021 (this course is now full)
Day 1 : 10am – 3pm
Day2 : 10am – 3pm
Fat Hen | (unless a specific location is stated in the booking information)Map
MAXIMUM NUMBER OF PEOPLE ON EACH COURSE:
AVAILABLE AS A PRIVATE BOOKING?
Yes (Min number: 6 Max number: 12 – Contact Caroline)