AHEAD OF THE CURVE CULINARY SEASONING:
S E A W E E D A S H
This recipe was inspired by experimental development Chef
Chef Eddy Shepherd
Modern Vegetarian Chef
www.veggiechef.co.uk
SWEET AND SOUR UMAMI PEAR WITH SEAWEED ASH
Servings: 2 to 3
1/4 cup dried Premium Bull Kelp Fronds (source: www.bckelp.com)
4 to 5 sheets, (10 grams)
With scissors cut Kelp Fronds ½ to 1 inch wide.
Dressing:
2 tablespoon soya sauce
1/4 cup apple cider vinegar
2 to 3 tablespoon honey, maple syrup or sugar
1 teaspoon fresh ginger root (grated fine)
1 tablespoon fresh lemon or lime juice
Pinch sea salt
How to make SEAWEED ASH:
1/2 cup dry Bull Kelp flakes, (15 grams)
(source: www.bckelp.com)
Important: the seaweed must burn at a very high temperature.
Place seaweed in metal pot.
Use Propane torch to burn the seaweed until it no longer fires
but glows red. Let cool. Grind to a powder. Store in glass jar.
Preparation:
Cover the seaweed in water for 5 minutes or so, (save that water to cook your rice, or add to your smoothies). Place in refrigerator for latter use. Will keep a few days.
Take the seaweed out of the water and rinse a few times in cold water until no longer slimy. With hands squeeze out excess water.
Pat dry with paper towel or clean towel.
Mix dressing ingredients together. Stir to dissolve.
Place the seaweed and pear with the dressing and gently toss.
Plate: Place in individual bowls and dust with Seaweed Ash.
Enjoy!
recipe by: BC KELP
This recipe was inspired by experimental development
Chef Eddy Shepherd
To see more of Chef Eddy's ahead of the curve culinary art recipes.
Modern Vegetarian Chef
www.veggiechef.co.uk
SWEET AND SOUR UMAMI PEAR WITH SEAWEED ASH
