Slipping and sliding over the rocks, I eventually hit the edge of the world. “Is it flat” I thought? Peering out to nothing but ocean. And thus began the start of this kelp recipe.
I love kelp! I have it powdered in my daily breakfast smoothie. I add it to my bath; it’s great for the skin. But most of all, I love it in stews, and especially pork stews.
If you aren’t anywhere near the coast, then you can always find it in your local Asian grocers, but that really defeats the whole object of foraging for your supper!
Shop bought kelp is usually farmed inland, and then flown over from Asia… Hmmm, if needs must, then so be it I suppose… BUT…
There is something magical about scouting out a secret coastal location where the waters run clean; well as clean as they can be in this modern world. Waiting apprehensively for the low-tide, and then spending many a fine moment scrabbling over rocks to gather the kelp before the tide turns.
Mixed with delicious grass-fed pork, and rootsy beetroot, this one worked a charm for me. Feeding ‘dem bones until they sighed with delight. Give this kelp recipe a try, especially as the turn to Autumn is in the air.
Kelp Recipe: Ingredients
- 2 x red onions (sliced)
- 3 x garlic cloves (chopped)
- 500g cherry tomatoes
- 500g free-range/organic pork (diced)
- 100g fresh kelp (chopped into small pieces)
- 1tsp tamari
- 2 x medium beetroots (diced)
- 100g small carrots (sliced)
- 150g beetroot greens (chopped)
- 200g baby broad beans
Kelp Recipe: Suggested Instructions
- Preheat the slow-cooker on high, then while heating up…
- Brown the pork and fry onions and garlic until soft.
- Blend the cherry tomatoes until very liquid, and add to the pork mix along with the carrots, beetroots, tamari, and kelp.
- Cook on low for 6 hours, then add the beetroot greens and broad beans and cook for a further 15-30 minutes.