Dried Dulse is a traditional Irish recipe for a classic seasoning made from washed and dried fresh dulse that's crumbled and stored to be used in soups, stews and rice dishes. The full recipe is presented here and I hope you enjoy this classic Irish version of: Dried Dulse.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Dried dulse is a salty condiment that is found in many health-food stores and which is very expensive. However, a trip to the seashore will allow you to make this flavouring very cheaply yourself for just pennies.
Collect the dulse and bring home in a bucket of sea water (this way they keep their colour and nutrients). Drain thoroughly then rinse thoroughly several times in plenty of fresh water. Spread the fronds out on a lightly-greased baking tray (ensure they are not overlapping) and dry in full mid-summer sunlight for about 8 hours (or in a warm room for about 1 week). Alternately, dry for about 4 hours in an oven pre-heated to 50°C (but this will make your house stink of seaweed).
Once dry (the fronds will have shrunk and blackened) crumble finely and use as a seasoning for rice, soups and stews.
Click on the image, above to submit to Pinterest.