sea beat
- Andy Hamilton
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sea beat
Just been down to severn beach and picked up a load of baldderwack seaweed and some sea beet. Anyone got any interesting recipes for sea beet? I was thinking of making some spinach ramekins swapping the spinach for beet, but I always do this with beet and fancy a change.
The seaweed is just going on my potatoes as a mulch and some in a bucket for later use as a plant feed in case you were wondering
The seaweed is just going on my potatoes as a mulch and some in a bucket for later use as a plant feed in case you were wondering
First we sow the seeds, nature grows the seeds then we eat the seeds. Neil Pye
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The Other Andy Hamilton - Drinks & Foraging
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http://www.reallywildfestival.co.uk/dem ... s.php?id=5 this sounds good!!!
Sea beet gnocchi
Ingredients
250 grams of sea beet leaves
250 grams of ricotta
50 grams of freshly grated parmesan (optional)
1 egg
Flour
Salt, pepper and freshly grated nutmeg
Butter
Method
1. Cook the sea beet in a large pan of boiling water for two minutes. Drain and rinse with cold water. Pick up the sea beet in your hands and squeeze all the moisture out. Chop very finely and mix with the ricotta, parmesan, egg, salt, pepper, nutmeg and a tablespoonful of flour. The more flour you add at this stage the easier the mixture is to work but the heavier are the resultant gnocchi. With practice you can leave flour out of the mixture altogether. Put the mixture in the fridge to chill for at least half an hour.
2. Bring a pan of water to the boil. Melt some butter in a heatproof serving dish or frying pan.
3. Sprinkle some flour onto your work surface. Drop teaspoons of the mixture onto the flour and lightly roll into miniature sausage shapes.
Drop a few at a time into the boiling water. Remove with a slotted spoon as soon as they float to the surface, drain briefly and transfer to the serving dish. Serve immediately or keep warm in the oven for up to half an hour.
actually... this website has a festival in Pembrokeshire.... early September... perhaps a possibility for SSISH meet??
Sea beet gnocchi
Ingredients
250 grams of sea beet leaves
250 grams of ricotta
50 grams of freshly grated parmesan (optional)
1 egg
Flour
Salt, pepper and freshly grated nutmeg
Butter
Method
1. Cook the sea beet in a large pan of boiling water for two minutes. Drain and rinse with cold water. Pick up the sea beet in your hands and squeeze all the moisture out. Chop very finely and mix with the ricotta, parmesan, egg, salt, pepper, nutmeg and a tablespoonful of flour. The more flour you add at this stage the easier the mixture is to work but the heavier are the resultant gnocchi. With practice you can leave flour out of the mixture altogether. Put the mixture in the fridge to chill for at least half an hour.
2. Bring a pan of water to the boil. Melt some butter in a heatproof serving dish or frying pan.
3. Sprinkle some flour onto your work surface. Drop teaspoons of the mixture onto the flour and lightly roll into miniature sausage shapes.
Drop a few at a time into the boiling water. Remove with a slotted spoon as soon as they float to the surface, drain briefly and transfer to the serving dish. Serve immediately or keep warm in the oven for up to half an hour.
actually... this website has a festival in Pembrokeshire.... early September... perhaps a possibility for SSISH meet??
Shirley
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NEEPS! North East Eco People's Site
My photos on Flickr
Don't forget to check out the Ish gallery on Flickr - and add your own photos there too. http://www.flickr.com/groups/selfsufficientish/
- Andy Hamilton
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Yes, sounds like a plan.Shirlz2005 wrote:actually... this website has a festival in Pembrokeshire.... early September... perhaps a possibility for SSISH meet??
The recipe sounds good, will give it a go tomorrow or Saturday and report back. Cheers
First we sow the seeds, nature grows the seeds then we eat the seeds. Neil Pye
My best selling Homebrew book Booze for Free
and...... Twitter
The Other Andy Hamilton - Drinks & Foraging
My best selling Homebrew book Booze for Free
and...... Twitter
The Other Andy Hamilton - Drinks & Foraging
Sea Beat (beet) - I thought it was some marine rock group.........
Nev
Nev
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- Millymollymandy
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- Andy Hamilton
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Not salty, just grows near the sea. It is the common ancestor to beetroot and perpetual spinach. As far as I know it only really grows in England and Wales and not scotland. Could be wrong though.
First we sow the seeds, nature grows the seeds then we eat the seeds. Neil Pye
My best selling Homebrew book Booze for Free
and...... Twitter
The Other Andy Hamilton - Drinks & Foraging
My best selling Homebrew book Booze for Free
and...... Twitter
The Other Andy Hamilton - Drinks & Foraging
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- A selfsufficientish Regular
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- Location: Kincardineshire, Scotland
Have googled a bit - it seems to grow in some small areas in Scotland.
http://rbg-web2.rbge.org.uk/celtica/Sho ... timab.html
At least now I know what to look out for! Looks very edible.
http://rbg-web2.rbge.org.uk/celtica/Sho ... timab.html
At least now I know what to look out for! Looks very edible.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)