Oarweed and Bell Pepper Sauce is a modern Irish recipe for a classic sauce of roasted bell peppers with garlic and oarweed. The full recipe is presented here and I hope you enjoy this classic Irish version of: Oarweed and Bell Pepper Sauce.
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This is one of the modern Irish seaweed recipes, using locally-gathered seaweeds. Here, Laminaria digitata (oarweed) is used, which is sometimes known by the Japanese name, kombu.
Ingredients:
1 tsp chopped, dried, Laminaria digitata (Oarweed) (kombu), soaked for 1 hour in cold water
1kg yellow and orange bell peppers
1 1/2 tsp garlic, minced
2 tsp malt vinegar
1 tbsp fresh lemon juice
1/2 tsp sugar
1/2 tsp salt (or to taste)
cayenne pepper, to taste
olive oil
Method:
Lightly brush a baking tray with olive oil. Arrange the bell peppers and the drained oarweed on this then place under a hot grill (broiler) and cook for about 5 minutes, turning them every 5 minutes. At the end of this time, turn the mixture into a bowl and cover securely with a plate.
Set aside to cool for 45 minutes (this will help the skins come off the pepper and preserve their flavoursome juices). Take out and peel the bell peppers then take off the stems and scoop out the seeds. Mince the flesh then place in the bowl with the kombu and any juices.
Stir in the garlic, vinegar, lemon juice and sugar. Season to taste with salt and cayenne pepper. Use immediately as a sauce for fish. Alternatively it can be poured into a jar and stored in the refrigerator for a few days.
