Dried Pepper Dulse RecipeOrigin: Scotland Period: Traditional |
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This is a classic method for producing dried pepper dulse, as it's done in Scotland to produce a powdered pepper substitute for use in soups and stews. Ingredients:3kg (or more) Pepper Dulse 
Dried Pepper Dulse Preparation:Method:If at all possible the pepper dulse should simply be sun-dried as this gives maximal flavour and nutrient retention. If you live by the sea and have a sunny day in mid July to mid August then set a black plastic sheet in your garden in the morning. Go to the seaside and pick the pepper dulse. When you get home, wash this thoroughly then lay out on the plastic sheet so that none of the fronds are touching (trim away the stipes and holdfasts). On a bright, sunny, day, the pepper dulse will be semi-dry in about 2 hours and needs to be turned over and they will be completely dry in 6 hours. If you pick on a rainy or cloudy day then you can pack the pepper dulse in a box, salting between each layer of salt. This will keep the algae so you can wash and then sun dry when it's sunny (but the salt will destroy some of the nutrients and much of the flavour). You can also oven dry by placing the pepper dulse in single layers on baking trays and drying in an oven pre-heated to 50°C for about 3 hours (but this is a relatively harsh method and does not produce as god a product as sun drying). When dry, roughly chop the pepper dulse then place in a pepper grinder and render to a powder. Store in an air-tight jar and use to season soups and stews in place of black pepper. |
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