Seafood

Seaweed are seafood but the recipe in this category will also contain fish or shellfish.

MY FAVOURITE THINGS: Holiday Nibbles & Edible Gifts Ideas with Seaweeds

Finding gifts for some people may be a difficult task. Offering food can be a nice solution especially if you prepare it yourself and the presentation shows an investment of time and creativity. ‘My Favourite Things’ features Home-made gift ideas and nibbles with a difference for entertaining during the Holiday Season. Making your own gifts really transforms the gesture of giving into something much more personal…isn’t it the meaning of the Season ?

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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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Seaweed Tartare, a seafood specialty in Brittany, France

New Zealand Gravlax Cured with Manuka Smoked Natural Sea Salt

In Scandinavia GRAVLAX refers to the medieval practice of curing heavily salted raw fish by burying it above the high tide level. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand; the word gravlax comes from the Scandinavian word grav, which […]

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Sea Grape Salad from Fiji – A Preview of Summer!

Sea Grapes are called “nama’ in Fiji and are harvested in shallow waters near the reef. Nama is often seen in markets or on the buffet tables in resorts. It is said to have anti-fungal and anti-viral properties and they are a fantastic alternative to caviar. Here is an easy recipe that will take you back to tropical Fiji !

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Blinis with Smoked Salmon and Sea Grapes

The first time I tasted Sea Grapes was 2 years ago when I visited Atutaki for a holiday. It was served very simply at a buffet table, fresh and without garnish in a big wooden bowl. People would throw some on their plate amongst the other food, just like you would do with tomatoes or another vegetable. I thought […]

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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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