Radio New Zealand - Te Reo Irirangi o Aotearoa
25 May 2012 - 10:04 pm NZ time
Listen live or
listen again here
Oven-dried Seaweed
Chef: Tracy Farr as heard on Saturday Morning Saturday 1 January 2005
Tags: seaweed
Ingredients
- Fresh seaweed - eg karengo, macrocystis blades
Method
Wash fresh seaweed in fresh water, and pick over the blades to remove any sand and small animals. Place seaweed on oven trays (no oil is required, but the trays may be covered with baking paper) and bake at 160 to 180 degrees until seaweed has dried, turning blades once or twice during the drying process. Depending on the amount and thickness, drying may take only 15-20 minutes.
Dried seaweeds can be stored in airtight containers indefinitely, but may lose their crispness (crisp them up in the oven if required).
Roasts
- Warm Roast Root Vegetable Salad with Maple Balsamic Dressing
- Roasted Fijian Eggplants
- Spicy, Cubed Roast Vegetables
- Roast Hogget, Crisp Parsnips, Gratin of Potatoes, Green Beans and a Dark Rich Onion Gravy
- 30 Minute Roast Chicken and Veg
- Mozarabe Roast Chicken
- Roast Leek and Lemon Chicken Thighs
- Braised Lamb Shanks with Potatoes, Silverbeet and Preserved Lemon
- Slow Roasted Leg of Lamb
- Gigot Provencal – Oven Roasted Leg of Lamb
- Roast Duck with Glazed French Fancy Figs and Crushed Kumara
- Blackened Thai Roast Duck
- Braised Pork Cheek, Fake Cinnamon, Compressed Apples
- Roast Pork with Fennel
- Roast Wild Pork with Sun-Dried Tomato Pesto on Kumara, Tomato and Onions
- Standing Rib Roast
- Rib-eye Roast with Moroccan Flavours
- Braised John Flynn Beef Short Ribs
- Roasted Rhubarb
- Five Spice Roasted Fresh Figs
- Roast Quinces