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Image / Editorial

Katie Sanderson’s Rosemary & Connemara Sea Salt Fudge


by Jeanne Sutton
08th Dec 2015

Chef Katie Sanderson,?the foodie genius behind moving vegetarian caf? The Hare and the Living Dinners pop-up in Dilisk,?is one the most exciting people working in her industry. Which is why we are excited to share two of her recipes with you today and tomorrow. These recipes – first up, Rosemary & Connemara Sea Salt Fudge – 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. Up tomorrow? Milk caragheen with fennel cream and salted unripe Dublin gooseberry. In the meantime, try making the fudge 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

400g dark chocolate

500g condensed milk

50g butter

90g icing sugar

Small handful of chopped rosemary

3 pinches of homemade sea salt

Method

Break chocolate into a saucepan with condensed milk, butter and half the rosemary. Do not walk away from the pot, stay gently stirring until it melts. Sieve in icing sugar and some of the salt. Place into a tin lined with greaseproof paper and add more chopped rosemary and sea salt. Place in the fridge for a few hours.?

Liminal – Irish design at the threshold is on show at the ID2015 Design Hub at the Coach House, Dublin Castle until December 30th.?Opening hours: Monday – Saturday 10am – 5pm, Sunday / Bank Holiday 12noon – 5pm.?Christmas Closing: 24th – 26th December.?Liminal will subsequently be shown at the National Craft Gallery in Kilkenny from April 8th to July 3rd.

 

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