Ho, ho, hold your horses. How Christmas got hijacked
Ho, ho, hold your horses. How Christmas got hijacked

Amanda Cassidy

‘A week after my youngest daughter’s 6th birthday I was diagnosed with Motor Neurone Disease’
‘A week after my youngest daughter’s 6th birthday I was diagnosed with Motor Neurone Disease’

Amanda Cassidy

This adorable three bedroom Wexford cottage is currently on the market for €280,000
This adorable three bedroom Wexford cottage is currently on the market for €280,000

Sarah Gill

Jess Murphy of KAI on the important of pushing the next generation of Irish foodies forward
Jess Murphy of KAI on the important of pushing the next generation of Irish foodies...

Sarah Gill

WIN the entire OGX Argan Oil of Morocco Collection for you and a friend
WIN the entire OGX Argan Oil of Morocco Collection for you and a friend

IMAGE

Author’s Bookshelf: Lisa McGeeney on reading, writing, and falling down rabbit holes
Author’s Bookshelf: Lisa McGeeney on reading, writing, and falling down rabbit holes

Sarah Gill

What to make this weekend: Fiona Uyema’s Kakiage mixed vegetable tempura
What to make this weekend: Fiona Uyema’s Kakiage mixed vegetable tempura

Meg Walker

Celebrity hairstylist Trudy Hayes shares how to tackle the most common hair problems
Celebrity hairstylist Trudy Hayes shares how to tackle the most common hair problems

Megan Burns

Inside… Trisha Lewis AKA Trisha’s Transformation’s kitchen, pantry, and foodie mindset
Inside… Trisha Lewis AKA Trisha’s Transformation’s kitchen, pantry, and foodie mindset

Sarah Gill

Step inside this sleek schoolhouse conversion overlooking the sea in Sligo
Step inside this sleek schoolhouse conversion overlooking the sea in Sligo

IMAGE Interiors & Living

Image / Editorial

Katie Sanderson’s Milk Caragheen With Fennel Cream


By Jeanne Sutton
09th Dec 2015

Katie Sanderson - Milk Caragheen

Katie Sanderson’s Milk Caragheen With Fennel Cream

Chef Katie Sanderson,?the foodie genius behind moving vegetarian caf? The Hare and the Living Dinners pop-up inDilisk,?is one the most exciting people working in her industry. Which is why we are excited to share some of her recipes with you. These recipes – here we have?Milk caragheen with fennel cream and salted unripe Dublin gooseberry – are part of her collaboration with design studio, Designgoat for Liminal – Irish design at the threshold, the touring flagship exhibition of Irish Design 2015 and both incorporate seaweed and sea vegetables. Yesterday we drooled over her sea salt fudge. In the meantime, try making this caragheen and check out Liminal’s website. It looks like the perfect ending to a year that brought Irish design to the deserved fore.

P.S. When is this woman getting her own book deal??

Ingredients

25g of dried* or 80 g fresh caragheen moss (seaweed)

*if caragheen is dried soak for twenty minutes.

200ml cream

50g caster sugar

200ml milk

Toasted fennel seeds

Fennel fronds

Salted gooseberries

Fennel cream

Method

The trick with caragheen is to add lots of texture.

Bring 600ml of water to the boil, add caragheen, lower to gentle simmer and cook for 20 minutes. In another pot, heat your milk and sugar, then leave to cool. Once the caragheen has changed colour and become gloopy, strain the caragheen through a muslin cloth, (wear gloves if you like, although the seaweed gives you silky smooth hands if you don’t).

Discard the seaweed and add the gloopy mixture to slightly whipped cream, then add the milk and sugar, (it should thicken slightly). Pour into small ramekins and leave in the fridge for at least four hours or preferably overnight.

Fennel cream is made by mixing roasted fennel with a little sugar syrup and blitzing in a blender. Serve with the fennel cream, lots of seeds, fronds and the gooseberries.