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You can use dulse powder or flakes in almost any recipe, to replace salt,
also it makes a great healthy alternative to pepper for an everyday garnish.
My favourite way to have dulse, which will be one of the best things you
will ever taste, is very simple. Take a fry pan, melt some butter or margarine at
a medium to high temperature. Spread some whole leaf dulse around in the pan
and press down with spatula making it flat. Cook until crunchy (2-3 min)
then flip and cook another 2-3 min. Remember to keep pressing it down with a spatula
and yes, it is supposed to turn a little green. It makes an awesome healthy snack!
Below are some more receipts I have collected, check them out...
DULSE SOUP
- - 1 cup cooked Dulse
- - 1 tablespoon melted butter
- - 6 cups of milk 2 cups mashed potatoes
- - juice of 1 lemon
- - pepper to taste
Simmer the milk, cooked Dulse and mashed potatoes together for about 20
minutes, then either beat well or liquify in a blender. Season to taste, add
the melted butter and lemon juice and beat again. Heat up and serve
immediately. Serves 6.
FISH CHOWDER
- - 1 medium sized onion, chopped
- - 1/2 teaspoon pepper
- - 1 to 1˝ lb. fresh or frozen cod fillets
- - 2 tablespoons butter or margarine
- - 1 medium sized can of clams
- - 2 medium sized potatoes, diced
- - 1 small tin of lobster (optional)
- - 1˝ cups of water
- - 2 teaspoons Dulse flakes or powder
- - 1 14-oz. can of evaporated milk
- - 1 teaspoon salt
- - 1 14-oz. can of cream-style corn
Sauté the chopped onion in the butter or margarine until soft. Add the 2
medium potatoes. Cover with the water and add Dulse flakes or Dulse powder, salt
and pepper. Bring to a boil and cook until the potatoes are nearly done. Then
add the cod and cook until the fish turns white. Then add the rest of the
ingredients and bring slowly to a boil, but do not let the chowder actually
boil. The reason for bringing the mixture slowly to serving temperature is to
allow the flavours to blend well. Serves 6.
DULSE SOUP
- - 1 oz. Dulse 1 onion, thinly sliced
- - 5 cups water
- - 1/2 cup rolled oats
- - 1 teaspoon oil
- - 2 tablespoons soy sauce
Rinse Dulse once under cold water then place in water to soak. Place soup
pot on medium heat and add oil. When oil is hot, add onions. Stir for a few
minutes until strong smell goes away. Add oats and stir a minute. Add Dulse and
water and bring to a boil. Reduce heat and simmer with lid on for 35 minutes.
Add soy sauce at end. Serves 4.
CHEF'S SALAD
- - 1 medium sized head of lettuce,
- - l/4 cup shredded cheese
- - 1/4 cup toasted croutons,
- - 8 to 10 spinach leaves
- - 2 to 3 tablespoons Dulse flakes,
- - 1/2 cup diced celery
- - French dressing
- - 1/4 cup diced green pepper
Shred lettuce and spinach leaves. Add remaining ingredients and toss well.
Serve immediately after adding dressing to the mixture.
SUPER SEAFOOD AND CHICKEN STEW
- - 1 cup olive oil
- - 4 cups hot water
- - 2 lb. boiler-fryer chicken cut up small
- - 1 cup fresh or frozen green peas
- - 1/3 cup coarsely chopped Dulse or 1/4 cup Dulse flakes
- - 1/2 cup sliced boiled ham or smokey sausage (optional)
- - 1/4 cup coarsely chopped parsley
- - 1 tablespoon finely chopped onion
- - few shreds (only a few) saffron
- - 2 cloves garlic, crushed
- - 2 ripe tomatoes, peeled & coarsely chopped
- - 1 lobster tail cooked and pieced or equivalent crab meat
- - 1 large can of shrimp (fresh are best)
- - 1 can (7oz.) pimentos, whole
- - 12-16 clams in shells
- - 1˝ teaspoons salt
- - 1 lb. white meat fish (cod, haddock, sole etc.)
- - 2 cups uncooked rice
Heat olive oil in large skillet. Add chicken and ham and cook about 10
minutes, turning chicken to brown on all sides. Add onion and garlic. Cook 2
minutes. Add next four ingredients, cover, and cook 5 to 10 minutes or until clams
open. Remove clams and keep warm. Stir rice into mixture. Add peas, Dulse,
parsley, water and saffron. Cover and cook 25 minutes. Mix in lobster or crab
meat, half the pimento and clams in shells. Heat until very hot. Serve
garnished with remaining pimento. If the light fish is used, add it with shrimp.
Check back often - more recipes to come....
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