Dulse Seaweed Flakes
£4.95
| The rich, smoky and salty taste of dulse adds depth to dishes of all kinds. |
Eating dulse is an ancient tradition in Scots and Irish culture. It adds a wonderful depth of flavour and is rich in minerals and protein.
Sometimes known as 'vegetarian bacon' it has a wonderful robust flavour that pairs well with seafood, leafy greens and tomatoes.
Mara Seaweed is harvested sustainably from the pure, wild waters around Scotland and Ireland. To avoid contamination, the seaweed is packed into sealed sacks before being brought up the beach and delivered fresh, directly to the factory. The seaweed is picked and processed within 24 hours to lock in flavour, ensure quality and secure maximum nutritional benefits.
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How to use
Dulse has a natural, lingering smoky taste. It's delicious when generously shaken on dark green vegetables and rich pulse dishes.
For an extra savoury hit without the salt, use dulse flakes to season roasted vegetable, or stir into bolognese sauce or chilli before serving. Dulse is also perfect scattered mixed through crispy kale.
For an unusual salted caramel-style twist, try pairing dulse with dark chocolate. Just combine a pinch of dulse with the other dry ingredients in any brownie or truffle recipe.
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Ingredients
100% Dulse (Palmaria palmata)
Allergy information
No allergens
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Typical values Per 100g Energy 974kJ (234kcal) Fat 1.5g
of which saturates 0.4g Carbohydrate 22.8g of which sugars 1.0g Fibre 36.9g Protein 13.8g Salt 4.9g -
Product of Scotland
Great Taste award winner
Suitable for vegans and vegetarians
A source of iodine, calcium, potassium, magnesium, manganese, copper, iron, zinc
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Pure Norfolk Saffron Threads
Sorry, not available right now
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This amazing saffron is grown by Dr Sally Francis of Norfolk Saffron at Burnham Market in Norfolk. Norfolk Saffon's unique Smoked Saffron is an excellent alternative for savoury dishes and imparts a wonderful combination of smoky and saffron flavour. |
Norfolk Saffron's super strength saffron is amazing in sweet and savoury dishes. As a category I saffron, it goes much further than you might expect,. One jar will make 12 portions of saffron risotto.
This saffron was harvested in October / November 2019 and has a colouring strength of 277.9 (category I), measured under the international ISO 3632 standard. Only the finest saffron samples in the world achieve category I with a colouring strength over 250, indicating high levels of crocin, picrocrocin and safranal, and so high colouring potential and strength of flavour.
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How to use
Take the required amount of saffron (see below), crumble or grind it and then infuse it in a liquid suitable for your recipe (water, stock or milk) for at least 20 mins, or overnight. This is important to get the maximum colour, flavour and aroma from the saffron. Add the saffron infusion into your recipe.
How much to use
Saffron quantities for cooking are measured in grams, pinches, or numbers of threads. Assuming you don't have laboratory scales in your kitchen, by far the best way to get accurate results is to count of the number of threads required.
A saffron flower contains three joined threads, but for our advice below, quantities refer to single separated threads. A 0.3g jar of Norfolk Saffron typically contains over 100 threads.
Here are Norfolk Saffron's suggestions for cooking with their saffron*:
- Risotto: Use 30 threads for 4 servings made using 300g (12oz) of Arborio rice.
- Pilau: Use 15 threads per 150g (6oz) Basmati rice.
- Paella: Use 50 threads in a recipe to serve 4.
- Breads: For a subtle, honeyed flavour only, use 15 threads per 450g (1lb) flour. For a strong saffron flavour and a rich golden colour, use 60 threads per 450g (1lb) flour.
- Pastry and plain biscuits: Use 15-20 threads per 200g (8oz) flour.
- Sweet puddings: Bread & butter pudding to serve 4-6, use 20 threads.
- Jams: Use 20 threads per 450g (1lb) fruit. Infuse the saffron in a very small amount of water. Add it to the preserving pan's contents just before setting point is reached.
* These guidelines have been developed with Norfolk Saffron. Larger quantities will be required if weaker alternative brands are used.
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Ingredients
Saffron
Allergy information
No allergens
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Suitable for vegans and vegetarians
Smoked Norfolk Saffron Threads
Sorry, not available right now
|
The world's first smoked saffron! This amazing saffron is grown by Dr Sally Francis of Norfolk Saffron at Burnham Market in Norfolk and smoked through her secret two-step process. Norfolk Saffron's unique Smoked Saffron imparts a wonderful smoky-saffron flavour to savoury dishes. |
This Smoked Saffron is made from Norfolk's Saffron's delicious pure saffron threads using a secret two-step process. First it's exposed to smoke from oak sawdust for an optimised time period in a traditional smokehouse, and second, Norfolk Saffron give it their essential post-smoking treatment.
Smoked saffron combines saffron's wonderful flavour and aroma with the richness of natural smoke. The threads are slightly darker than natural saffron.
Norfolk Saffron's super strength smoked saffron is amazing in sweet and savoury dishes. As a category I saffron, it goes much further than you might expect,. One jar will make 12 portions of saffron risotto.
This saffron was harvested in October / November 2019 and has a colouring strength of 277.9 (category I), measured under the international ISO 3632 standard. Only the finest saffron samples in the world achieve category I with a colouring strength over 250, indicating high levels of crocin, picrocrocin and safranal, and so high colouring potential and strength of flavour.
-
How to use
Take the required amount of saffron (see below), crumble or grind it and then infuse it in a liquid suitable for your recipe (water, stock or milk) for at least 20 mins, or overnight. This is important to get the maximum colour, flavour and aroma from the saffron. Add the saffron infusion into your recipe.
How much to use
Saffron quantities for cooking are measured in grams, pinches, or numbers of threads. Assuming you don't have laboratory scales in your kitchen, by far the best way to get accurate results is to count of the number of threads required.
A saffron flower contains three joined threads, but for our advice below, quantities refer to single separated threads. A 0.3g jar of Norfolk Saffron typically contains over 100 threads.
Here are Norfolk Saffron's suggestions for cooking with their saffron*:
- Risotto: Use 30 threads for 4 servings made using 300g (12oz) of Arborio rice.
- Pilau: Use 15 threads per 150g (6oz) Basmati rice.
- Paella: Use 50 threads in a recipe to serve 4.
- Savoury Breads: For a subtle smoky-saffron flavour only, use 15 threads per 450g (1lb) flour. For a strong smoky-saffron flavour and a rich golden colour, use 60 threads per 450g (1lb) flour.
* These guidelines have been developed with Norfolk Saffron. Larger quantities will be required if weaker alternative brands are used.
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Ingredients
Smoked Saffron
Allergy information
No allergens
-
Suitable for vegans and vegetarians