Wednesday, 11 July 2012

New recipe from one of our customers

We love hearing how you use Seagreens and seaweed in cooking. Here is a recipe from one of our customer's Fi which uses seaweed.

Sea-side Chicken Bites for Kids

Makes 12-15
2 chicken breasts (250g)
2 tbsps rice flour
1 ½  tbsps dried sea lettuce, finely chopped
Freshly ground pepper
5 rice cakes (25g)
Free range Egg
Local Rapeseed oil

Oven 200C Gas 6

1.   Wash the chicken and pat it dry with kitchen towel. Cut it into large (3cm) chunks.
2.   Put the flour and half of the finely ground sea lettuce into a plastic bag and season with a little black pepper.
3.   Add the chicken pieces, two at a time, to the flour mixture and shake well to coat the chicken. Repeat to coat all of the chicken chunks.
4.   Put the rice cakes and remaining sea lettuce into a plastic bag, seal and gently crush the rice cakes, using a small rolling pin (a child size rolling pin works well). Pour the crushed rice cakes and sea lettuce into a large bowl and use the your fingers to break down any lumps.
5.   Lightly beat the egg with a fork and put it into another bowl.
6.   Dip the sea-side coated chicken bites in the egg, and then coat them in the crushed sea lettuce rice cakes.
7.   Place the bites on to a non-stick baking tray and drizzle minimal rapeseed oil over the top.
8.   Bake in the pre-heated oven for 10-12 minutes (until when tested with a skewer, the chicken juices are clear). 
Serve with homemade tomato ketchup


Recipe from Fi Bird author of Kids' Kitchen (Barefoot Books 2009). Fi is also publishing a book on foraging which will be available in Spring 2013 and has a section on coastal seaweed in it.

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