Also known as dulisk. This is one of the tastiest of all seaweeds which needs little doing to it prior to eating it can simply be eaten as it is. Children in Ireland have for centuries carried in their pockets pieces of dried dulse which are munched away on as children snack on crisps.
Vegetarian bacon? Scientists claim that this protein-packed seaweed powerhouse tastes like bacon when cooked. Try it for yourself!
Dulse has a rich, meaty flavour and is good in long-simmered stews and soups, or mixed with fried potatoes.
Chop and add to vegetables raw once cooked (dulse will rehydrate quickly if stirred around with them for a few moments) or whilst they are cooking for a slightly softer texture. Especially good with potatoes- another traditional Irish use. Fry until crisp then rehydrate slightly using a splash of cider vinegar. Toasted dulse: to enhance the (already rich) flavour and crisp up the texture, dry completely (dried seaweeds always absorb some ambient moisture) in a very low oven for an hour or so then bake for 5 minutes at 130 degrees Celsius. For this best effect use while still crisp served on its own as a very morish snack or as an ingredient, for example by crumbling into salads, sauces or broths.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as