SEAWEED FORAGING & PICNIC LUNCH WITH CONDIMENTS & RECIPES TO TAKE HOME

£65.00

Seaweed foraging workshop with a seaweed based picnic lunch.  Recipes and seaweed condiments to take home.

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Description

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.

COURSE OUTLINE:

A foraging trip to discover the common edible seaweeds of the British Isles.  You will learn to identify and harvest up to 15 local Cornish seaweeds.  These are seaweeds that you will find all over the UK.  After foraging we will share a seaweed based lunch of:

    • Seaweed & miso soup
    • Sushi rolls (veg or fish)
    • Seaweed and stout bread
    • Crispy laver seaweed
    • plant based carragheen seaweed pannacotta
    • sparkling elderflower drink

Here’s a list of common seaweeds we may find on a seaweed foraging day:  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 RECIPES YOU WILL BE GIVEN TO TRY AT HOME:

  • 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
  • Ponzu
  • Seaweed rayu condiment
  • Pickled seaweed
  • Seaweed sauerkraut

WHAT IS INCLUDED IN THE COURSE?

A seaweed foraging and harvesting workshop, seaweed based picnic lunch with refreshments, seaweed condiments and recipes to take home.

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.

DO YOU CATER FOR DIETARY REQUIREMENTS?

Yes, with advanced notice we can cater for all diets.

DATES:

Saturday 30th April, Tuesday 17th May, Sunday 11th September

DURATION:

10am – 2pm

PRICE:

£65

TUTOR:

Caroline Davey

MEET:

To be arranged

MAXIMUM NUMBER OF PEOPLE ON EACH COURSE:

12

AVAILABLE AS A PRIVATE BOOKING?

Yes (Min number: 5 Max number: 12 – Contact Caroline).

This can be done for smaller numbers but the minimum charge for this is £325.

Additional information

Date

Sat 30th April, Tues 17th May, Sun 11th September

Where we are

Gwenmenhir,
Boscawen-noon Farm,
St Buryan, Penzance,
Cornwall. TR19 6EH

Phone: 07767 792417

Email: caroline@fathen.org

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