|I think our 'Golden Forests' are some of the most interesting diving on the planet. UHG|
|Kelp is awesome except when they become speed bumps. Josie|
While bobbing about on my surf board waiting for waves, I have often heard surfers complaining about how much kelp there is off the coast of Cape Town. Between the sets there is macho chatter that ONE DAY somebody should dive down and chop it all off. If it was slashed we could then ride the waves at low tide without bashing out a fin or getting tangled. This fighting talk is inevitably spoiled when some bloke reminds us all that it’ll grow back before the next good swell anyway. The point is, 'The Mother City' has a mother-load of this edible and sustainable seaweed along her coastline.
When harvesting kelp go for the young tender pieces (lighter in colour) that grow close to the stem. Mans
I like to clean the limpets on the rocks, then dispose of the guts and feed the fish at the same time Mans
Alikreukel or giant periwinkle Mans
It's not The Alien from 'Alien', it's a delicious giant periwinkle. YUM! Mans
'You making a kelp lasagna… Jy is mal' (you are mad). UHG
There is strong evidence that suggests that the southern tip of Africa is ‘the source of origin’ of modern man. It is likely that Homo Sapiens survived off the rich ecosystem along 'The Kelp Highway' possibly as long as 200 000 years ago.
Me mate Dave told me about this amazing kelp lasagna he had eaten at a foraged event made by Phil Mansergh. This chef made a classic lasagna, but replaced the pasta sheets with kelp. I found this to be a rather clever and simple idea, one which I wish I had thought of myself. It was time to connect with my true Hunter Gatherer, my original and ancient self. My plan was to use as many goodies as possible harvested from our abundant ‘Golden Forests’ to build my very own kelp lasagna.
|A quick blanche and in no time the kelp is the colour of spinach lasagna. Pure magic! Mans|
Fish stock on the way... Mans
A bowl packing a protein punch; limpet and alikreukel mince. Great pic Mans. Mans
I used minced limpets and alikreukel (giant periwinkles) as protein. Instead of a béchamel (white sauce) I made a velouté from fish stock. Most importantly young tender kelp leaves replaced the pasta sheets. The assembled dish was then slid into the pizza ovens for a bit of the old al-forno treatment.
WHAT A RESULT!
About done. Mans
Just like the Lasagna, isn't it? Mans
I couldn't wait to get my laughing gear around this creation. Mans