#seawed

Another very important culinary trend is seaweed. Ireland alone has more than 500 different types of seaweed and its government plans to meet international market demands with its supply. TV chef and Irish cooking instructor Rachel Allen says: "We use a lot of the dried carrageenan (seaweed) at Ballymaloe Cookery School. We cook it gently in milk, add a tiny bit of sugar and whisk in some egg to make a pudding". While seaweed is popular in Ireland, France and Spain, interest began growing in the UK after top chefs started featuring seaweed on their menus and in cookbooks, such as Nathan Outlaw's British Seafood book. To introduce seaweed to the British palate, suppliers suggest innovative ways of using sea vegetables. Mara Artisan Seaweeds is one such example. It has developed a range of sea spices made from 100% pure seaweed, milled into flakes and used as a seasoning in the same way as herbs or gourmet salt. Xa Milne, co-founder of Mara Artisan Seaweeds says: "People have heard of seaweed but it is considered a new trend. The way we use seaweed is modern. We use it in hamburgers, sprinkled on eggs and hors d'oeuvres. The sea lettuce is used as a herb equivalent but has a lot more to offer in terms of its deep taste and nutritional value". Learn more in the Extreme Greens post.