Seaweed with fried shallots, plus sweet and sour daikon

We were in Spain last week (more on that in future posts) and this week we’ve been just trying to catch up and do various admin-y things.

However, I thought I’d post about a couple of two things we ‘invented’ and worked well so you don’t forget about us.

First, my creation:

Goose barnacle seaweed with fried shallots, on a bed of lettuce, seasoned with some drops of balsamic vinegar and olive oil

Goose barnacle seaweed with shallots and lettuce
Goose barnacle seaweed with shallots and lettuce

My initial intention was to literally finish off this seaweed. I bought a bunch of packets from La Patrona a while ago and because we don’t know very well how to use it, we never use them, which annoys me.

I rehydrated them, then squeezed the extra liquid, and placed them over lettuce. But I felt they needed something else, maybe something salty and fatty and with a bit of bite? and I thought of the dried shallots, sprinkled a few on top. The balsamic vinegar with its tanginess and sweetness was a nice final touch.

I thought it’d taste a bit nasty or even awkward, but it worked out quite well. The textures were very complementary and made things interesting.

I might use this idea with the other types of seaweeds. Maybe it could also work with sesame oil + rice vinegar combo instead of the olive oil + balsamic vinegar…

You’d be surprised to hear, but seaweed does not taste necessarily salty, fishy or of much at all, and I sometimes find they’re mostly providing an interesting/odd/unusual texture for you to put things on top of.

Sweet and sour pickled daikon

Devvers had a bit of left-over daikon (radish) from making turnip cake, and as an experiment sliced it and put it with some salt, sugar and rice vinegar in a little pot in the fridge.

Two slices of sweet and sour pickled daikon
Two slices of sweet and sour pickled daikon

When we came back from Spain, the daikon was very ready to be eaten and enjoyed.

It tastes very much like what you’d get in a nice Japanese restaurant. And it’s so easy to make!

It was fun to add it to my eccentric platter of weird combinations, also featuring a courgette omelette, and some olives, which you can kind of see in the background. You can definitely see some unusual combinations in this kitchen đź‘€

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