LoTide Fine Foods

1packet of LoTide Natural Dillisk, 2 tsp.vegetable oil,1 large sliced onion, 3 cloves of crushed garlic, 2 tsp. crushed root ginger, 1sliced courgette, 200 grams broccoli (cut in small florets),1sliced red pepper, 50 grams sugar snap peas, soy sauce to taste
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1) Heat a wok or frying pan, add oil, onions, garlic and ginger
2) Sauté for 2-3 mins, add broccoli, pepper, peas and courgette.
3) Cook for a further 4-5 minutes, add dillisk and cook for a further 1-2 mins
4) Season with soya sauce and serve

CARRAGEEN & CINNAMON ICE CREAM
1 chopped cinnamon stick, 500ml cream, 500ml milk, 14g carrageen moss, honey to taste

1) Soak carrageen moss until pliable or for 14-20 mins.).
2) Bring milk, cream, cinnamon & carrageen moss to boil and simmer for 15-20 mins
3) Strain milk and allow to cool
4) Add honey to taste
5) Freeze in an ice cream maker as per manufacturrs instructions

DILLISK CHAMP (serves 4)

14g dillisk, 2 spring onions, 4 medium potatoes, 25g butter, 125ml milk

1) Peel and boil potatoes
2) Melt butter in pan, add spring onions and dillisk and cook without colour for 4-5 mins
3) Add milk and bring to boil
4) Add potatoes. Mash well and add black pepper and serve.

DILLISK & WINKLE BROTH (serves 4)
500g winkles, 14g dillisk, 1 clove garlic, 125ml dry white wine, 2 spring onions, 12g carrageen moss, 2 bay leaves, 800ml fish stock, 14g flat leaf parsley

1) Cook well-washed winkles in garlic and white wine, save liquid, cool winkles under cold water and shell
2) Soak carrageen moss and bring to boil with fish stock and simmer for 15-20 mins
3) Saute chopped spring onions and dillisk in a little olive oil for 4-5 mins, add winkles, bay leaves and strained stock and wine liquid
4) Simmer for 15-20 mins, add parsley and serve

CARRAGEEN MOSS FOR 'FLUs
7g carrageen moss, 500ml water, juice and rind of 1 lemon, 3 cloves, honey to taste

1) Boil carrageen moss in water
2) Add lemon juice, cloves and lemon rind
3) Simmer for 15-20 mins
4) Strain liquid and add honey to taste

DILLISK SODA BREAD
450g plain wholemeal flour, 125g plain white flour, 50g rolled oats, 14g chopped dillisk, 5ml (1tsp) bicarbonate of soda, 450ml buttermilk

1) Mix all dry ingredients
2) Add enough butter milk to make dough soft
3) Knead lightly and shape round cut crops
4) bake at 230 degrees, gas 8, for 15 mins then reduce to 205 degrees, gas 6, for further 20-25 mins or until hollow sound to tap from bread
5) Cool on wire rack, eat while warm

CHICKEN SKELLIG (serves 4)
4 chicken fillets, 14g dillisk, 5g chopped ginger, 100g pieces salmon fillet, 14g coriander, black pepper, 1 egg white, juice of 1 lime

1) Butterfly and bat chicken fillets (or ask butcher to)
2) Combine ingredients and blitz in food processor
3) Place some of the stuffing mix in centre of fillets and seal edges
4) Season and drizzle with olive oil. Bake in a pre-heated oven to 200 degress, gas mark 6, for 20-25 mins or until cooked
5) Serve with a crisp salad and drizzle with a blasamic dressing

SPAGHETTI WITH MUSSELS (serves 4)
25g butter, 2 shallots or spring onions, 2 cloves garlic, 14g dillisk, 14g basil, 200ml dry white wine, 2kg mussels, 1 chilli, 200ml sour cream, 50g parmesan cheese, parsley to garnish

1) Saute chopped shallot, garlic and chilli for 5 mins
2) Cook pasta according to instructions
3) Add wine and dillisk to saute pan
4) Wash and cook mussels
5) Shells mussels when cooked and add to pan with remaining ingredients
6) Combine with cooked pasta, season to tase, garnish and serve

KIDDIES CHOCOLATE PUDDING - Kids love it! (serves 4-6)

8g carrageen moss, 900ml milk, 2 egg whites, 1 vanilla pod, 2tsp castor sugar, 2 egg yolks, 50g good chocolate

1) Wash and soak carrageen moss in cold water for 15-20mons or until it becomes pliable
2) Bring carrageen moss, vanilla and milk to the boil and gently simmer for 15-20 mins
3) Melt chocolate over ban-marie and leave to side
4) Whisk egg yolk and castor sugar until light in colour
5) Gradually add the slightly cooked carrageen moss mixture through a strainer onto egg yolk mix, whisking all the time
6) Add melted chocolate and whisked egg whites
7) Divide into serving bowls
8) Chill for 2-3 hours

LoTide Fine Foods Moyna, Kilmeena, Westport, Co Mayo
Telephone: +353 98 42616. Fax: +353 98 42600 Mobile: +353 87 6347470 Email: info@lo-tide.com