Vegetarian Pumpkin Lasagna

Thanks for reading, hope you find the recipe of use.
Please do take the time to leave comments, suggestions etc.

A great one for Halloween pumpkin flesh, but butternut squash is good as well.
Bursting with autumn flavour and colour. Based on a recipe from the Evening Echo, but from scratch.

I made this totally from scratch - but you can always buy the lasagna leafs and passata.

Pasta, and particular lasagna is very easy, without machines etc.
I made it before, just click on this text for the link.

This is a very simple meal to make. Very straight forward, without the white sauce.
Passata is easy to store if you want to make a batch, just can or jar it as you would jam so lets kick off with that.

You will need a blender, even a simple hand blender will do.
Then, in terms of ingredients (this is for about half a litre BTW)

 

About 7 Fully ripened medium to large tomatoes, halved. 

1 Large, finely chopped red onion, white is fine, but add extra puree. 

Olive oil to fry.

3 or 4 Peeled and chopped cloves of garlic. 

1 tbls Finely chopped basil, or basil pesto is really good. 

3 or 4 Sundried tomatos. 

1 good Desert sp Tomato puree. 

1 tsp Course ground black pepper. 

Salt to taste.

Place the tomatoes, garlic, basil and black pepper into a blender and liquidize.

Fry the onion until soft.

Pour the blender contents into your large pan and bring to the boil.

Blitz the tomato puree and sundried tomatos into a paste, mix through and then simmer for about 15 minutes.
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Now the lasagna. 
You will need:
Pumpkin flesh, about a cereal bowls worth, skinned, seeded and cut into about 1"/2.5cm cubes.
Olive oil
1 big onion, chopped.
2 crushed garlic
About 150 -200 grms spinach, frozen or fresh.
about 250 grms cream cheese, any type will do but a herby type is really nice,
Alternatively Cno Ban from On the Pigs back in the English Market in Cork.
Lasagna sheets, 2 or 3 big ones if home made.
The pasatta.
Some cheese, cheddar is fine, to top off.

Pine nuts are a nice addition with the pumpkin mix as an option.

Pre-heat the oven to 190 C, throw the pumpkin pieces in with the olive oil and toss, season.
Cook in the oven for about 15 minutes, until soft but not mushy.
Ideally you can do this while the pasatta is simmering away.

Meantime, sautee the onions and garlic 'till they are soft.
Throw in the spinich in the last 5 minutes.

Remove the pumpkin pieces from the oven and add in with the onion and spinach and take off the heat. 

Leave the oven ticking over.

Mix them up - try not to break the pumpkin bits.

Pasatta should be ready by now.

Pour in a base layer of pasatta to your lasagna dish - I just used a non-stick loaf tin.

Top that off with some of the pumpkin bits and then dot with the soft cheese.

Throw on your lasagna sheets, then repeat the process.
After two layers, I cap it out, then sprinkle the cheddar on top and bake for another 25 minutes, or until the top is brown and bubbling.

Sorry about the photography, but it really is a warming winter winner.

Thanks for reading, hope you find the recipe of use.
Please do take the time to leave comments, suggestions etc.

Simons Spiced Tea Cake - A twist on Halloween Irish Barm Brack

Thanks for reading, hope you find the recipe of use.
Please do take the time to leave comments, suggestions etc.

Halloween, All Souls night is a very Irish tradition. Barmbrack is a tea flavored cake with dried fruits that is seasonal this time of year.

The word Barmbrack probably comes from bairín breac - speckled loaf - the same etymology as Welsh bara brith.

In Connemara it is quite usual to see dried fruit and treacle added to soda bread to give sweetness and flavour.

This is a more east of Ireland version, but with gusto and without yeast which some recipes have, this is far simpler, and great for kids as the recipe gives easy results.

Traditionally simple black Irish tea (which is mostly Ceylonese) is used, I use Lapsang Souchong to give a deep smokey flavour and fantastic aroma.
If Whiskey is used, then the smokeyness really adds to it.

Its very simple.
You will need -
300ml / 1/2 pint lukewarm tea - I highly recommend Lapsang Souchong, but you can use plain black tea. Just make sure its STRONG-Stewed and black.
225g / 8oz Flour
2 heaped teaspoons of baking powder
375g packet of Fruit Mix (or make your own, currants, sultanas, candied peel)
80g Sugar - I use dark brown Muscovado, but any will do.
125g / 4oz Caster Sugar
1 Egg (beaten)
1 teaspoon Mixed Spice* - I use my own blend that is given below
Pinch smoked paprika if you have it (optional)
50ml - good dash of Whiskey (optional, but a good addition)

You can add some chopped nuts if you like (walnuts and/or hazelnuts are seasonal and good)
Even a good sprinkle of rolled oats gives nice texture and flavour - it really is a catch all.a
A lot of people add glazed cherries, but I don't really like them or feel that they are traditional, these cakes were made by working class small farmers after all. Flour, egg, sugar, tea and a drop of whiskey would have been staples, with the dried fruit and mixed spice to give seasonal variation.
  
 Soak the fruit, nuts, rolled oats and sugar with the mixed spice and smoked paprika for at least an hour - overnight is best.

Now blend the flour and baking powder.
Make a well and break in the egg and mix
Mix in the tea soaked ingredients.
Add a good bit of the liquid from the soaked ingredients and mix it through.
You may not need all the liquid, though you are looking for a wet dough.

Pour the mixture into a buttered or non-stick loaf tin, 1.5 or 2L capacity is about right.

Bake in a preheated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
Its actually better if its left for two days wrapped in baking paper

Fantastic smeared in butter, and a nice cup of tea

======================

*Simons Mixed Spice
This is my own blend. Its a bit more fragrant than commercial types,
the cardamom takes an edge off the very sweet taste, makes it more savoury.
But you can adjust it as you wish, and commercial types are perfectly OK for this, but I would recommend the cardamom as an addition.

1 tsp ground mace.
1 tsp ground allspice or pimento corns.
1 tsp ground cinnamon.
1 tsp ground nutmeg.
1 tsp cloves (or ground)
1 tsp ground coriander or 1.5 coriander seed.
1 tsp ground Ginger
1/2 tsp Paprika
8 Green cardamon pods


Grind down and mix in a coffee grinder, put in airtight jar - label, store.

Curried Watermelon

This is an easy to do and complex in flavour watermelon curry from Rajasthan.
The flavour is earthy due to the cumin and coriander, with a hint of heat from the chilli - but once you bite into the melon chunks there is this great burst of sweetness and juiciness - a great combo and a real surprise.

The colour is spectacular, I wish the photos reflected it.

Above, served with a Goan Pork curry with a simple lentil dahl.

This is a great dish, in particular a great, unusual and interesting side for big BBQ's.
It only takes about 20 minutes to do.

Inspired again by the great Camellia Panjabi whose inspiring and definitive  book  '50 great curries of India' introduces accessible Indian food in all its glorious regional variety. 

What also surprised me was how easy it is to reheat - and if done gently the watermelon will retain its bite and form without turning into mush. Harder than you think!

Pretty straight forward - this will easily yield 8 large portions
You will need
 --------------------
1/4 of a water melon
1&1/2 teaspoons of chilli powder
Pinch Turmeric powder
1/2 Teaspoon of Coriander powder
Crushed and pureed Garlic - good Teaspoon.
Salt 

Teaspoon of Cumin seeds
Ghee, Coconut oil or oil (I used coconut for this - made it vegan)
2 - 3 teaspoons lime juice

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De-seed the melon as best as you can
Chop up the flesh of the watermelon into good sized chunks - about 4cm/1.5 inch chunks.

Take about a cup of the chunks and blend them  to a liquid with the chilli, turmeric, garlic and salt to taste.

Now heat the oil in a wok or pan, when its hot chuck in the cumin seeds and sizzle them for about 20 seconds. It gives the oil the earthy flavour.
Add the blended watermelon and spice mix - bring to a simmer and leave sit for about 5 minutes.

Then reduce heat, add the watermelon chunks, spooning over or tossing the chunks gently in the juice.

Add the lime juice about 2 minutes from the end.

Serve and enjoy.

Please feel free to comment or leave feedback - I really appreciate the effort.

Just for fun - how to open a coconut, first take (more about that later)
Thanks to Brian for the camera work
                     

Scotch Eggs with a Connemara Coat

A quirky way of doing scotch eggs - great for a snack or a starter.

The dish is quicker and easier than the recipe suggests - just always take care when deep frying.
Enjoy, and please take the time to comment.

I am growing tired of TV foodie personalities who simply copy others without giving any credit and promote themselves as a brand.

Along with classic old recipes, I prefer to watch and read original cooks with real innovation who adapt or improve classics like Andy Bates or the Hairy Bikers - or chefs who make complex food more accessible, like Manuika Gowardhan 

Scotch eggs are actually an English invention, but seemed to have originated from India.

Nargisi Kofta, an egg dish from Hyderabad seems to be the source of this much maligned dish.

Because of poor, mass produced versions in Britain, Scotch eggs developed a poor reputation, but with a bit of care and attention they can be the star of the show.

I find chicken eggs quite big for this recipe, and using quail eggs better - although a little bit finicky to shell, it produces a cuter , smaller version - it is easier to cook (larger eggs take a bit more cooking as they have a thicker coat you run the risk of burning the coating) 

As well as that using quail eggs also stretches the coating mix further.

This is influenced by Bates, but using buttermilk and smoked black pudding to give it an Irish character and flavor. 

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FOR 12 PORTIONS

The Centre

12 Quails Eggs - boiled and peeled

250 Grams of your favorite sausage, skinned and out of their skins

100 Grams black or white pudding - I used McGeoughs smoked black.

Good pinch of mace

Good pinch of nutmeg

1/4 Teaspoon of Anchovie Paste

1 teaspoon of Mustard

The Coating

4 tablespoons buttermilk

3 tablespoons flour

1 beaten hens egg

Breadcrumbs to coat - I used Panko crumbs.

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First, boil the eggs. With quail eggs to prepare, bring a pot of water to the boil.

Plunge in the eggs. 

To soft boil, 2 1/2  minutes, hard boil 4 minutes.

Remove from the water when cooked to desire and put into cold water, under a tap, and leave for 5 minutes. This stops a dark ring forming around the yoke which looks unpleasant. 

In the meantime, prepare the coating.
Mix and season the spices, seasoning, sausage meat, mustard, paste and black pudding well.
On a layer of foil prepare as a patty - keeping your hands wet helps to stop stickyness.
I found spreading a little buttermilk on the foil helped it stop sticking.

Put an egg on the patty and gently scoop up a little bit with the egg and form the mixture as a coat around the egg to make a little parcel - again, keeping your hands a little wet helps a lot, and it is easier than it sounds.

In four small bowls separately and in order put the:
buttermilk -
flour -
beaten egg -
panko crumbs

Dip each parcel into the bowls in the above order shaking off the excess after each dip.

Heat Donegal rapeseed oil to 180C in a heavy based pot. Test the oil by frying a cube of bread which should turn golden in a few seconds.

Deep fry the parcels in small batches (I suggest 4 at a time) so as not to reduce the heat of the oil.

Remove from oil when dark golden brown, and take care - overcooking will burn the coat quickly.

Drain on kitchen paper.

Serve warm or cold, keeps for 3 days in fridge.

Devilish Kidneys with Star Anise Tomato

A classic meal, Devilled Kidneys, which has for some reason fallen out of fashion.

Traditionally served as a breakfast - this is a meal for later in the day, this meal was served with simple polenta, star anise tomato and warm cucumber to start using up a glut in the garden.

Colorful, tasty and ready in about 20 minutes.
The recipe for the kidneys and cucumber came from Gustav Templars great book

Cooking for Chaps: Stylish, no-nonsense meals for the man about town

Firstly - clean the kidneys.
The video below is a quick guide. Normally there is also a meniscus on the outside of the kidney, this is easy to remove.
You may also have to remove the external fat from the outside, but butchers tend to do this in advance. (**See Note)

Devil-ling the kidneys is as easy as pie.
You will need:
Two tablespoons of Mustard Powder
Two tablespoons of Goodall's liquid Yorkshire Relish -
Worcestershire sauce ( Lea & Perrins ideally) is a good alternative.
Salt and Pepper, season to taste.
Parsley to garnish.

Mix and chuck in with the kidneys in a bowl, stir well to coat.

This can be done up to 24 hours in advance.

On a grill pan or on skewers, grill each side for five minutes when ready to serve.

Sprinkle with copious amounts of parsley, serve on toast for breakfast, or be inventive for lunch / dinner.
There is plenty of great sauce in the pan that you can pour over, cream can be added to it to make it a little richer and milder if you like.

As a very simple side veg with this - breakfast or lunch - star anise with tomato is a great combination.
Use cherry tomatoes or halved beef stake tomatoes.
Coat with olive or rapeseed oil, sprinkle with well crushed star anise and sea salt.
Bake low and slow for best results.
 
**In Ireland one can easily get kidney with the external fat intact, it is not so common in the UK.
Kidney simply grilled or BBQ'd in its own fat is another great dish, but in the UK you might even have to order it online by post.

Do note if doing a search for fresh kidneys online can produce some unplanned results.
If offered kidneys from anything other than an animal, quickly switch off your computer, disconnect and consider leaving the country.

A Hearty meal - simple stuffed lambs heart

Heart is a cut of meat which is under-used, normally very economic to buy and very, very tasty.

I sincerely believe in using every viable part of an animal, there is too much food waste.

This dish is very easy to prepare.

If you eat liver or kidney then you will be able to eat hearts, but they are not as strong-tasting.

If you are a little squeamish, or even if it is the first time - ask your butcher to remove the vascular bundle at the top of the heart (i.e. the aorta, superior vena cava etc.)  

It is important to maintain the integrity of the hearts two cavities for the stuffing.

Also, ask your butcher for butchers twine.

 

This meal will require a stove top and the oven

INGREDIENTS
1 heart per person with gristle, veins and excess fat removed.
Bread crumbs
1 large onion finely diced
Sage leaves.
Thyme.
Knob of butter.
Salt and Pepper to season.
Bacon to wrap

Parsley to garnish

FOR GRAVY
Red Wine
Flour or cornflour

Preheat oven to 140 deg. centigrade

Using a heavy based pot or casserole dish with a lid gently fry the onions until softened.
Add the finely chopped sage and thyme until wilted and flavour blended in
Season with salt and pepper.
Add the breadcrumbs and stir in until well mixed.
Remove from pan and set aside.

Rinse the heart cavity.
Stuff with the mixture
As an option you can wrap some bacon around the heart.

Secure the top of the heart and bacon using butchers twine.
You can also use bamboo skewers

Heat some more butter in the pot or casserole dish.
Braise the heart until lightly browned.

Cover the pot or casserole dish and transfer to the oven for 90 minutes.
In the oven cooking time you can prepare any side dish you wish.

I served with apple braised home made sauerkraut/zuurkool (or buy Kapusta Czerwona - available in most polish food shops) and new potatoes.

 

After 90 minutes remove the hearts from the oven.

Remove the string and leave the meat to rest.

In the meantime, using some red wine deglaze the pan

 

Use plain or cornflour to thicken the liquid - it makes a lovely gravy or jus - but this does need to be kept warm and served quickly to stop it becoming lumpy.

Slice the heart and serve up - garnish with some parsley

 Its a bit different and really worth a try - it is delicious - enjoy and please leave a comment.

Jerusalem Artichoke recipe thats not soup!A Simple French stapleTopinambours à la BarigouleA great winter dish.

One of the perennials I planted back in 2011 has kept going strong with no attention whatsoever - as has the cordoon etc.

With this meal, unfortunately I left my stick with photos at home, so I will upload some on my return.

You will have to make do with the rather pretty botanists painting above.

There are many variations, this is simple, peasant food - but once it starts to caramelize, it starts to become the food of Kings. First time I saw it was on a UK site from a Welsh lad called Alan Refail - so thanks to him, I have something other than a soup or puree option.

Jerusalem artichoke is hardy, and is suited to the Irish climate. After it was established it has required no weeding or care.

In terms of sourcing tubers, after my experience, I would, unfortunately, not recommend Mr Middleton's.

Try looking about, or contact me. I have quite a stick of them.

Mind you, when I did put it in, a lot of seaweed and manure went in as the base of the bed.
Since then I have had strong, healthy plants.

The fresh tuber tastes like a water chestnut and is used in salads. They are better cooked though as they will give you wind if raw - and I really mean that  - as did John Goodyer in 1621 when he was quoted as having said "which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men."

Dont let that put you off, it is a bit harsh. The flavour of Jerusalem artichoke is kind of sweet and smokey. If lifted and stored for any length of time, they become sweeter - so if using this recipe, dig the tubers up a few days in advance, it really helps with the caramelizing process.

This recipe Topinambours à la Barigoule, is a staple of Provence in the south of France, it's cheap, easy and different.

I like to keep it simple, and the recipe here is fantastic with roast pork.

INGREDIENTS (serves 4)
500 grams Jerusalem artichokes, scrubbed and peeled
1 Lemon
100ml white wine

100ml of water or stock
2 garlic cloves finely chopped
12 Black olives, stoned
Handful of Parsley

Chop up the Jerusalem artichokes and cut into about 1 inch / 2 cm pieces.
Put them in a pan that just fits them and add two or three tablespoons of rapeseed or olive oil, the juice and grated zest of a lemon, about a dozen black olives, 100ml water (or veg/chicken stock) and 100ml of white wine.

Add water to barely cover them tightly, bring to the boil then simmer till the artichokes are tender. 

Uncover and let the liquid evaporates and the artichokes are just starting to caramelize. 

Season with pepper, no need to use salt normally the olives are salty enough.

Add a good handful of chopped parsley before serving.

Great side dish - enjoy

As always, please take the time to comment - I really appreciate the time and effort.

Tonkatsu pork and pickles

This is a Japanese style breaded and deep fried pork dish.  
Like rookworst and endive in Holland, Caldo Verde in Portugal or our own bacon and cabbage the essence of this meal is those good companions, pork and cabbage.

I've added a Japanese staple, quick pickled veg to give it a little more of an oriental feel, and any excuse to incorporate seaweed in a dish is good with me.
Pickles take about 2 hours but are better overnight.

This recipe is based on one I found in Fionas Japanese cookbook blog 
Fionas recipe is really good, the main change I did was to incorporate fresh garden herbs and some mustard powder into the egg mix.

I pureed some parsley, chives, wild garlic leaves with half a teaspoon of mustard powder and beat in an egg.

I just did home-made breadcrumbs. Fiona talks about Panko flakes, but being in Connemara at the time, Asian supermarkets are tricky to find - unless your in China town on Craggy Island.
Cut off the crusts, toast and crumble onto a baking tray, stick into a warm oven or under a grill for two minutes - simple as that.

For the chops - 
Trim the fat off the pork chops if you prefer not to eat the fat, I just take off the rind.
Score small cuts all around the edge of the pork chops
Coat the pork chops in some seasoned flour (shaking off any excess flour)
Dip the pork chops in the beaten egg, mustard powder and herb mix.. 
Finally coat in the bread crumbs (rub the crumbs gently onto the pork chops).

Cook in a heavy based saucepan or cast iron frying pan - the oil should come half way up the chops.
Oil needs to be very hot - sizzling, about 140 C.
Turn and cook until golden brown all over

If serving with chopsticks dond forget to slice up the pork - and it makes for nicer presentation I feel.

Tonkatsu sauce

1 tsp. dry mustard powder

50ml cup ketchup

25ml Worcestershire

2 tsp. soy sauce

2 tsp Yorkshire relish (optional)

Whisk together mustard and 2 tsp. water in a bowl until smooth. Add ketchup, Worcestershire, and soy sauce, and whisk until smooth.

Sweet and sour cucumber and wakame pickles (kyuuri to wakame no amasuzuke) as a side dish - and the meal is served with Sushi rice and home grown greyhound cabbage.

Japanese style Pickled Cucumber

This amount of marinade is enough for one large  cucumber - the long, relatively thin kind that often comes shrink-packed in plastic. If you’re using other gherkins, aim for about 4 to 5 cups cut up.
The marinade:
8 Tbs. rice wine vinegar (not sushi vinegar)
10 cm square piece of kombu seaweed, its a kelp if you are foraging.
1 1/2 Tbs. sugar
1 tsp. sea salt
4 Tbs. boiling water
Half a red chili pepper (optional; leave out if you don’t want any spiciness)
Combine and mix until the sugar is melted.

The vegetables:
1 large cucumber
2 Tbs. dried pre-cut wakame seaweed ( the kind that just requires soaking)

De-seed and cut up 1  cucumber
Put the marinade in a small glass, ceramic or plastic bowl (not metal) or the good old ziplock plastic bag. I used a fancy French jar!! Moving up in the world.

Put the cucumber and wakame seaweed in. Stir or shake around, seal well and let marinade in the refrigerator for 2-3 hours or overnight.

Drain off the marinade and serve in small bowls. This should be eaten within 2-3 days.
You can reuse the marinade once: let it come to a boil, cool off, and put in fresh vegetables.
Besides cucumbers try sliced turnips, carrots, daikon radish, regular radish, etc.

I served the pork and pickles with some regular rice nori and finely shredded greyhound cabbage that worked really well.

Thanks for reading, I hope you try and enjoy this - also works very well with chicken.

Please do take the time to comment, I really do appreciate the time and effort taken - and its nice to know someone is reading these postings

Shandon Sushi (or How to cook a Cork Nori) - An Irish take on a Japanese classic

Happy new year to one and all. I do know that I have been updating very little in the last year, but that has been due to moving from Connemara to Cork, and working a great deal at sea.

Good news is I have applied for an allotment in Cork, and will be getting back to growing and cooking.

So, the one thing - which I wrote about a while back, was the use of seaweed in traditional Irish recipies.
Nori are probably the most identifiable Japanese food. Most people associate this delicate looking and delicious seaweed wrapped Japanese treat with the exotic east - and yet it was eaten in Ireland as a staple of the poor for centuries, and the same type of sea veg used to make Nori was eaten in Ireland but known as Sleabhac (pronounced Schlowk).

A very good UK based company producing Nori sheets and a very wide range of dried seaweeds are Clearspring and they are quite widely available in Ireland as well as having an online store.

This was covered in previous postings, an Irish version of a Welsh staple - Laver bread - and a Nettle and Nori omelet.

But Nori itself can be made the main attraction. nori sheets, along with sushi rolling mats are easily found in most health stores.
Personally I tend to shop in the English market a lot - the people across the way from Mr Bells in particular.

I tried to make a type of Irish bulgar wheat one year, using oats - but that failed and was simply too much work, so I just gave up on that and bought bulgar wheat.
In this recipe, I use it to replace expensive sushi rice, and do a quick Irish nori using Bulgar - which in theory I could grow and make myself here in Ireland.

It could not be easier to prepare.

Prepare the bulgar in to a Tabbouleh - in this case it is an Armenian version called Eech.

Anyway, you will need:
Bulgar wheat, 1 cup
Boiling water, 2 cups
Shallot - very finely sliced
Fist full of parsley, very finely chopped
dash of olive oil
Pack of Nori leaves, toasted (most health stores have them)
Half a lemon, squeezed.
Cucumber
Small pack smoked salmon

It could not be easier to prepare.

You will need:
1 cup of Bulgar wheat
2 cups boiling water
1 very finely sliced Shallot.
A handful of parsley - finely chopped.
Half a lemon, squeezed.

Prepare the Bulgar in to a Tabbouleh - in this case it is an Armenian version called Eech.

Put the Bulgar wheat and shallot in a bowl
Add the boiling water and cover
after 15 minutes add the parsley, lemon juice and olive oil to mix through
That's it - Sin E !!!!

Lay the toasted Nori sheets on the sushi mat.
I layered on some smoked salmon slices, then some very thinly sliced cucumber.
After that about a centimeter depth of Eech/Tabbouleh
Baton of cucumber in the center
Roll
Slice
Serve with a little dollop of homemade horseradish sauce.

I topped mine with a little wasabi and shop bought pickled ginger.
In future, I'd use home grown horseradish sauce - after all wasabi is just Japanese horseradish - and I'd leave out the ginger.

Looks great, and tastes great.

I topped mine with a little wasabi and shop bought pickled ginger.
In future, I'd use home grown horseradish sauce - after all wasabi is just Japanese horseradish - and I'd leave out the ginger.

Looks great, and tastes great.

Think of it - to paraphrase Basil Fauwlty as a Hiberno / Nipponese cucumber sandwich.

Actually, with the fillings it would be Hiberno / Nipponese / Turkish / Armenian hybrid !!!!

I wonder if with reference to my new home would it is a little too much to call it a Cork Norrie recipe??

Although this is my own recipe, if you are interested in cooking with seaweed I still have to say you should invest in Dr. Prannie Rhattigans great book - Irish Seaweed Kitchen

Enjoy - and please feel free to leave a comment - I really do appreciate the time, effort and feedback.