Laura has been foraging to collect seaweed and mussels on the shore near her home. With 1-1 support from Michael Smith- head chef at Loch Bay Restaurant, Laura has developed her own recipes for seaweed oatcakes and her take on a classic Moules Marinière using locally foraged mussels.
The seaweed oatcakes
4tbs seaweed- For this I foraged seagrass on the shoreline.
300g of oatmeal and extra to add to hands and workbench
Pinch of salt
Pinch of bicarbonate of soda
2 pinches of garlic salt
1 and a half tbsp of butter or fat
Wash your seaweed very thoroughly and prepare. To prepare mine I lightly fried it till it was crispy.
Add to a bowl 300g of oatmeal, a pinch of salt, 2 pinches of garlic salt, pinch of bicarbonate of soda.
Stir together and set aside.
Add the seaweed into a pan with 1 and a half tbsp of fat or butter and a splash of water.
Stir until melted together before adding the oatmeal.
Slowly work all the ingredients in together until you can form a ball.
Dust your hands and surfaces in oatmeal- this will help prevent it from sticking. Roll your mixture out cutting it into circles or whatever shape you would like.
After you have cut them place them into a hot frying pan or girdle. Keeping an eye on them.
After 5-10 minutes flip them and give the other side 5-10 minutes
Remove from the heat and allow them to cool before enjoying.
5 garlic cloves
Quarter cup of dry white wine
Knob of butter
Heavy double cream
Clean and de-beard your mussels.
Add a knob of butter to a pan, once melted add 5 minced garlic cloves- cooking lightly.
Add the mussels and the white wine and cover with a lid, steaming for 4-5 minutes until they are all open- if any are still closed, discard them.
Once reduced add a cup of heavy double cream- leave this to slowly simmer for 5 minutes. Be careful not to bring up to the boil.
Add a squirt of lemon juice, chopped parsley and season to taste.
Our CLIMAVORE Apprenticeship programme continues in Summer 2020 with adaptations in response to Covid-19. Meeting every week over video chat to discuss sustainable aquaculture, CLIMAVORE ingredients, foraging and test recipes, the apprenticeships continue as a paid opportunity for young people and a series of 1-to-1 sessions.
Using learning from previous workshops in Portree High School’s Hospitality and Practical Cookery course and their own local knowledge, the apprentices have been developing recipes to be published in a new CLIMAVORE Recipe Book this Summer.