When I was thirteen years old I spent a week at Knockadoon Summer Camp in Ballymacoda , located about thirty miles from Cork City. Conditions were primitive at best, sharing what seemed like army barracks quarters with friends.
It was a mere stones throw from the beach and this Dominican run facility provided a lifetime of memories and a fascination with seaweed for me, for it was here that I began to learn about the infinite source of vitamins and minerals that these sea vegetables provides us.
We gathered samples, brought them back to the classroom, identified their class and even sketched them. We ambled over the rocks and pottered around daily in rain or shine studying the zones, namely Upper, Middle and Lower. That was the extent of my experience with seaweed but not with my fascination.
Earlier last year I was reading various articles on the internet and quite by chance stumbled upon a website www.Prannie.com.
Prannie Rhatigan has been harvesting and cooking with seaweed since she was a child.
Born and raised on the west coast of Ireland and thanks to her father, she was taught how to harvest seaweed and how not to get trapped by the ever changing tides.
In 1990 she received her medical degree from the National University of Ireland, Cork and became a qualified General Practitioner (internal medicine) since 1994.
Once you enter this web site, you will discover how this medical doctor has managed to marry her knowledge of western medicine with the ancient nutritional value of seaweed. The gallery os photographs is a veritable treat for the eyes. After reading this, I knew I needed to read her book. It is called ‘Irish Seaweed Kitchen’ and is a comprehensive guide to healthy everyday cooking with seaweeds. The book is quite simply a wonderful treat. Filled with 150 easy to follow recipes and 100 color photographs. Even if you do not plan on cooking with seaweed (which I urge you to try) there is a glossary accompanied by a list of health benefits and uses.
Most people will have memories of ‘Carrageen Moss’ known as Chondrus crispus or commonly called Irish Moss. We used to spend summer vacations in Ardmore, Co Waterford and this seaweed was sold dried in the local store. It was popular for sore throats and healing properties. In this book Myrtle Allen from the famous ‘Ballymaloe House’ shares her memories and recipe for ‘Carrageen Moss Pudding’
Recently I had the pleasure of speaking to Prannie. She explained that there was a very exciting research project being conducted at the University of Ulster. Eighty volunteers are being given seaweed on a daily basis over a period of approximately four weeks. Some are being given a placebo.
The anti inflammatory properties are so high in seaweed so this ground breaking research will be something we can all look forward to.
Prannie suggests introducing small amounts of a wide variety of seaweed on a daily basis for your health and well being.
Last weekend I made this banana bread recipe for my family . Taken from Prannie’s book, it is made using 3/4 oz of dried Alaria.
Banana and Alaria Loaf
3/4 oz dried alaria
(1/4 “ pieces)
2 eggs
4 oz golden raisins
2 Tblsp honey
1 Tblsp rum (optional)
3 oz melted butter
2 Tblsp sugar
8 oz all purpose flour
2 tsp baking powder
3 bananas
To Prepare the Alaria
Soak the Alaria in a saucepan with 1/2 pint of water for 20 minutes. Place on a low heat and simmer, covered, for 40 minutes or until the mid stern is soft. Allow to cool slightly.
Preheat Oven to 350 degrees. Lightly grease and flour a 2lb loaf pan or two 1lb loaf pans.
Beat the eggs in a small bowl. Soak the golden raisins in the eggs and allow to plump. Add honey and rum if using to the seaweed and cooking liquid.
Melt the butter in a saucepan, stir in the sugar and allow to cool slightly. Add the honeyed seaweed and the soaked golden raisins in egg mixture.
Mix the flour and baking powder in a large bowl. Add a large tablespoon of this to the wet mixture and mix well. Gently fold in the remaining flour mixture.
Stir in mashed bananas. Spoon the mixture , which should be of a soft dropping consistency, into the prepared tin. Bake on the middle shelf for 90 minutes. Remove and cool.
SOURCES FOR SEAWEED: WWW.SEAVEG.COM
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