Mara Seaweed Recipes - kombu

Detoxifying Cabbage Tacos with Kombu

Detoxifying Cabbage Tacos with Kombu

Kick your Monday blues with this super healthy version of the Mexican classic.

Serves 1
Time 30 mins prep, 30 mins cooking
Easy

Okonomiyake Pancakes with Scottish Seaweed

Okonomiyake Pancakes with Scottish Seaweed

Try this delicious umami delicacy native to Japan as a savoury option for Pancake Day.

Makes 2 pancakes
Time 15 mins prep, 10 mins cooking
Easy

Scallops Baked In The Shell with Kombu

Scallops Baked In The Shell with Kombu

A very special recipe by Chef Tim Dover using Mara Kombu and Queen scallops, which are in season right now. 

Serves 10
Time 1 day prep, 10 mins cooking
Difficult

Salmon and Kombu Ravioli

Salmon and Kombu Ravioli

Salmon ravioli with a seaweed twist. This delicious and warming dish makes for a satisfying winter meal. 

Serves 2
Time 25 mins prep, 5 mins cooking 
Easy

Heston Blumenthal's Poached Sea Bream with Kombu Broth

Heston Blumenthal's Poached Sea Bream with Kombu Broth

Experience a real umami hit with this Kombu kelp-infused dish.

Serves 6
Time 1 hour 10 mins prep, 15 mins cooking
Easy

Wild Venison Casserole with Kombu

Wild Venison Casserole with Kombu

Thank you to seaweed fan, Iona Walker, for this delicious idea.

Scallops with Kombu and Shony® Seaweed

Scallops with Kombu and Shony® Seaweed

Try your hand at this stunningly artistic dish brought to us by one of our Great British Chefs. 

3
Place a pan over a high heat and add a dash of rapeseed oil. Once the oil is hot, add the prepared vegetables and aromatics and cook for 2-3 minutes until soft, but with a little bite. Add a dash of soy and fish sauce to taste and set aside
4.
Meanwhile, place a frying pan over a high heat. Pat the scallops dry with kitchen towel and press each side firmly into the shony seaweed. Add a dash of rapeseed oil to the pan, followed by the scallops, ensuring not to crowd the pan or the scallops will stew and not sear
5.
Cook for 45-60 seconds on each side, being careful not burn the shony or overcook the scallops. Remove from the pan and repeat to cook the remaining scallops
6.
Reheat the broth and whisk through until warm
7.
Add the warm vegetables and aromatics to a shallow bowl, followed by 3 scallops per portion. Pour over a little of the hot broth and garnish with wood sorrel and coriander cress
- See more at: http://www.greatbritishchefs.com/recipes/scallops-with-seaweed-recipe#sthash.lwVSaCgP.dpuf

Serves 4 
Time 45 mins prep, 15 mins cooking 
Easy

Mild Cured Pike Perch with Mara Seaweed

Mild Cured Pike Perch with Mara Seaweed

Try this Latvian delicacy, seasoned with three types of Mara's hand harvested seaweed flakes.

Serves 2
Time 2 days and 15 mins prep 
Easy

Butternut Squash and Kombu Restorative Soup

Butternut Squash and Kombu Restorative Soup

A cheerful blend of ginger, chilli and seaweed, this remedial soup will leave you feeling tip top.

Serves 4
Time 2 hours 15 mins prep, 35 mins cooking
Easy

Kombu, Mushroom and Tarragon Pate

Kombu, Mushroom and Tarragon Pate

This vegetarian friendly pate packs a punch.  But watch out - it will disappear fast.  Serves 2-4  Preparation time 10 -15 mins Easy Ingredients ...
Basboussa Honey Cake with Kombu Kelp

Basboussa Honey Cake with Kombu Kelp

This Middle Eastern treat has a similar texture to carrot cake, with a smooth nutty taste.

Makes 6 pieces
Time 30 mins prep, 20 mins baking
Easy

Rolled Oatcakes with Kombu and Dulse

Rolled Oatcakes with Kombu and Dulse

These fabulously crumbly seaweed-speckled biscuits are the perfect partner to cheese. 

Makes 24 to 28 biscuits
Time 20 mins prep, 15 mins cooking
Easy