I sea greek chicken wrap

We have another Mediterranean-inspired recipe for you. This time: a fresh, light, and tasty chicken seaweed wrap. The combination of the tzatziki and marinated chicken is the best.

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By Mirka Cudlacova from @amira.cookland

Mirka Cudlacova@amira.cookland Read More
"I really enjoyed these wraps and will definitely include more seaweed in my diet for its health benefits and great taste."

Recipe video

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Ingredients

For the wraps and chicken

Seaweed wraps
Cherry tomatoes
Rocket leaves salad
2 diced chicken fillets
1/2 lemon juice
1/2 tsp salt
1 tsp paprika, cumin, and turmeric
1 cup greek yogurt
1 tbsp garlic, chopped

For the marinade

1 tbsp pomegranate molasses
1 tbsp honey

For the tzatziki

1 bunch of chopped dill
1 cup diced cucumber
1 cup yogurt
1/2 tsp salt and pepper
1/2 tsp garlic, chopped

Preparation

Check the recipe video for instructions.

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I sea Japanese style burger

Getting your daily vegetable intake has never been so tasty, we promise you that. We combined a jackfruit burger with Spicy Sushi Seaweed Chips, comfort food with a slight Japanese sushi twist.

By Mirka Cudlacova from @amira.cookland

Recipe video

Mirka Cudlacova@amira.cookland Read More
"These Seaweed Chips don't only taste great but are also good for your health."
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Ingredients

1 bag Seamore's Seaweed Chips
1 pack Jackfruit Burgers
4 tbsp mayonnaise
3 gherkins, grated
Lettuce
1 large tomato, sliced
2 medium burger buns

Preparation

In a small bowl, combine the mayonnaise and grated gherkins and mix well. Refrigerate for at least 1 hour before use.

Cook the jackfruit burgers on a preheated grill pan for 5-6 minutes on each side.

Meanwhile, lightly toast the cut-sides of the buns on the grill pan. Fill with the lettuce, burgers and tomato slices, and mayonnaise sauce. Serve with Seaweed Chips. Enjoy! ?

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I sea grilled shrimp and pineapple wrap

Fresh, hot, and light, this wrap filled with grilled shrimp and pineapple is a must for summer. Choose your favorite spread and salad to pair with.

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By Mirka Cudlacova from @amira.cookland

Ingredients

1 pack of Seamore's Seaweed Wraps
Large shrimps
240ml light coconut milk
Fresh limes
250ml orange juice
300ml hot sauce
1 tsp salt
Rapeseed oil
1/2 fresh pineapple

Preparation

In a medium bowl, combine the hot sauce, coconut milk, orange juice and lime juice. Add the shrimp and mix to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple, cut into small pieces.
Preheat the grill/pan to medium high heat. Remove the shrimp from the marinade and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
Lightly brush the grill pan with oil, then place the skewers on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Serve the grilled and marinated pineapple and shrimps on a Seaweed Wrap, choose a spread and optional salad of your choice. Enjoy! ?

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I sea Asian style (veggie) burger

We like to try a different style burger every time, this time: an Asian-inspired veggie burger.

It is a tasty umami bomb with crunchy seaweed chips on the side.

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Recipe video

Ingredients

Seamore’s Seaweed Chips, flavor of your choice
Jackfruit Burgers
Hamburger buns
Spring onion, cut into rings
Cucumber, cut lengthwise
Tauge
Black sesame seeds
Soy sauce

Preparation

You can watch the video for recipe instructions.

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I sea classic nachos

Treat yourself and make this pure comfort food nachos dish. Healthy, easy to make, but most important: super tasty. Add some extra spice if you like.

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By Mirka Kudlacova from @amira.cookland

Recipe video

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"If you haven't tried these special surfin' sweet chili chips yet, it's time to switch!"
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Ingredients

1 bag Seamore's Sweet Chilli Seaweed Chips
1 tbs coconut oil
1 medium onion, chopped
1 bell pepper, diced
500g lamb, minced (swap this for a plant-based version of minced meat to make the recipe 100% vegan/vegeterian friendly)
1 tsp garlic
1 tsp paprika
1/3 salt & pepper
1 tsp cumin powder
1 large tomato, diced
1 can of red kidney beans
100g corn

For the guacamole

1 ripe avocado
1/2 lime juice
Salt & Pepper to taste

Preparation

1. Melt the coconut oil in a large cooking pan. Once melted, cook the onions. Add minced meat, salt, and spices. Leave to simmer for about 20 minutes.

2. Once the meat is done, add tomatoes, bell peppers, red kidney beans, and corns. Cook for about 10 minutes. Finally, squeeze some lime juice and set it aside.

3. Meanwhile, prepare the guacamole. Cut the avocado in half, remove the seed and scoop out the avocado flesh with a spoon. Mash the avocado with a fork. Season with salt and pepper. Squeeze some lime juice and mix well.

4. Serve everything in a nice bowl, and scoop guacamole on top. Enjoy with Seaweed Chips! ?

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I sea spiced butternut squash & feta cheese soup

I sea spiced butternut squash & feta cheese soup

A delicious butternut squash soup recipe. We combined the creaminess of butternut squash with fresh feta cheese and crunchy seaweed chips.

By Mirka Kudlacova from @amira.cookland
Recipe video

Ingredients

1 tsp coconut oil
1 red onion, finely chopped
1/2 butternut squash, diced
8 cherry tomatoes, diced
1/2 zucchini, diced
100 g red lentils
1/2 tsp paprika
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp salt and pepper
600 ml vegetable broth
5 leaves fresh basil, chopped
1 tsp pumpkin seeds
60 g feta cheese for garnish, crumbled
1 tbsp chili oil

Preparation

1. Add coconut oil to a large soup pot, set over medium heat. Once hot add onions and cook for about 3-5 minutes. Add butternut squash, cook for another 5 minutes, stir. Add tomatoes, zucchini, red lentils, and spices, season with salt and pepper.

2. Add vegetable broth and bring soup to boil, reduce heat, cover, and simmer for 20-25 minutes or until butternut squash is tender to fork.

3. When the soup is ready, blend it with an immersion blender till smooth.

4. For serving. Add crumbled feta cheese, fresh basil leaves, and roasted pumpkin seeds.

5. Ladle soup in a bowl and drizzle some chili oil. Enjoy with seaweed chips! ?

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I sea plant-based Köfte wraps

Plant-based köfte made out of red kidney beans. Super easy and quick to make. Served in a seaweed wrap with a fresh dressing.

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By @amira.cookland

Ingredients (to make 2 wraps)

For the wraps

Seamore's Seaweed Wraps
Seamore's Original Seaweed Chips
Yogurt garlic sauce
Hot sauce

For the köftas

1 onion
1 can of red kidney beans
1 tsp cumin, garlic powder & paprika
1/2 tsp coriander powder & turmeric
Pinch of salt
1 tps of tomato paste
4 tsp bread crumbs
1 squeeze of lemon juice

Preparation

1. Blend all the ingredients for the köftas in a food processor. Make 8 pieces.

2. Roast köftas from every side for 5-10 minutes...

3. Fill 2 seaweed wraps with 4 köfta pieces each.

4. Drizzle some yogurt garlic sauce and red hot sauce on top of the wraps.

5. Serve with fresh parsley and add some seaweed chips for extra crunch. Enjoy! ?

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I sea Puffer Bao

Nothing beets a soft bao bun with a crunchy haddock burger and seaweed chips on the side. Comfort food but then healthier and homemade.

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By Magna Carta

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Ingredients (for 4 portions)

On the side

Seamore's Original Seaweed Chips

Battered haddock

400gr haddock
30gr hummus di mare (anchovy, lemon, caper)
50gr onion & sweet chili sauce
10gr season pepper - seaweed lemon
60gr arrow root, grounded
150gr battering 4 kinds of pepper
20ml sesame oil
20gr chopped coriander
Salt
Sunflower oil, for the frying

Bao buns

235gr water
30gr sunflower oil
9gr dried yeast
7gr baking powder
75gr granulated sugar
500gr all-purpose flour
4gr salt

Seafood mayonnaise

6 egg yolks
Sunflower oil
80gr cetarese pesto
10 ml ginger vinegar

Seaweed salad

30gr hydrated seaweed salad
Hot water
20g lolo rosso

Preparation

For the battered haddock:

1. Cut the haddock in fillets of 100gr each.

2. Add in a bowl the hummus di mare anchovy-lemon-caper, onion & sweet chili sauce, season pepper - seaweed lemon, sesame oil, coriander and the salt.

3. Blend to create a mixture, which will be used in order to marinate the haddock and which will help the breading to be applied on the fillets.

4. Dip the haddock in the mixture and then bread the fillets with the 4 peppers battering.

5. Put the fillets in the fridge for at least half an hour.

6. In a big pan add the sunflower oil and fry the haddock fillets until they become crispy.

For the bao burger:

1. Blend the flour, sugar, dried yeast, salt and the baking powder.

2. Cut the dough into pieces and let it rest.

3. Warm a pot with water- Put a baking paper above the water and put on it the bao buns until they prove.

For the seafood mayonnaise:

1. Blend the egg yolks along with the cetarese pesto and ginger vinegar. Add the sunflower oil gradually until a creamy mayonnaise is made.

For the seaweed salad:

1. Put the dehydrated seaweed salad in a bowl and cover it with hot water until they expand.

2. Get them strained and cool them down.

3. Mix the seaweed with the lolo rosso.

Serve

Serve the bao burger with the seaweed chips.

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I sea fried haddock

Upgrading your daily veggie intake has never been this easy and tasty. Swap your regular potato fries for Seaweed Chips or combine them. This fried haddock with fresh homemade dips is a delicious combination to serve the chips with.

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By Magna Carta

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Ingredients

30gr Original Seaweed Chips
800gr haddock fillet (moist)
150gr peas
100gr green asparagus cream
200gr dairy cream
150gr walnut pesto
120gr bread
50gr walnuts
2 cloves of garlic
90ml walnut oil
500gr flour
4 eggs
10gr season pepper - garlic onion (shallot)
10gr sepia
500gr beer with yeast
300gr bread crumbs
50ml white balsamic vinegar
5 medium potatoes
Salt
Black pepper “Lampong” whole
Sunflower oil, for frying

Preparation

1. Cut the haddock fillets in small pieces and put in an absorbent paper.

For the battering:

1. In a big bowl add the flour, the sepia and the beer. Mix until a mixture is created.

2. Then, put the mixture in the fridge.

3. Dip the haddock in the flour and in the battering. Fry the fish in plenty of sunflower oil, until it becomes crispy.

For the pea puree:

1. Add in a pot the pea, the dairy cream and cook until the pea becomes soft.

2. Add the asparagus cream and use a hand blender.

3. Add the salt and the pepper with 20 ml of white balsamic vinegar.

For the walnut pesto:

1. Soak the bread in water and get it well strained.

2. Add in a mixer the walnut pesto, the walnut oil, the walnuts, the garlic and the bread.

3. Blend until homogenous, add salt to taste.

For the potatoes:

1. Cut the potatoes in thin sticks and fry them until they become crispy.

2. Once they are ready, put them in an absorbent paper and blend them with Seaweed Chips.

3. Cover with season pepper - garlic onion and a little bit of salt. Enjoy! ?

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I sea Alma de Peru

This cold appetizer will impress all your guests. It is a light Peruvian dish that can be served throughout the year. The Seaweed Chips pair perfectly with the mild yellow chili and fresh sea bream.

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By Magna Carta

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Ingredients (for 4 portions)

20gr Seamore's Spicy Sushi Seaweed Chips
100ml yellow chili paste
10gr mirasol chili
10gr season pepper - Seaweed Lemon
5gr black Hawaiian salt
10gr crispy rice
20gr yuzu pearls
40ml lime juice
25ml vinegar green apple-honey
150gr black beans
1 onion
20gr sugar
100ml water
5gr xanthana gum
100ml grapeseed oil
100gr fresh coriander
500gr sea bream, in slices
salt & pepper

Preparation

For the yellow chilli:

1. Add in a mixer the yellow paste chilli, the onion, the lime juice, the sugar and the xantham gum.

2. Blend this until the mixture becomes homogenous. Then, strain the mixture and set it apart.

For the black beans:

1. Add in a pot the black beans and boil them for 35-40 minutes until they become soft. Get them strained and put them in a bowl.

2. Marinate them with season pepper - seaweed lemon, a little bit of lime juice, salt and pepper.

For the fish:

1. Place the fish on a plate and marinate with the vinegar, black salt and mirasol chili.

For the coriander oil:

1. Blanch the coriander and then remove the moisture by placing it in an absorbent paper.

2. Add the grape seed oil in the mixer along with the coriander, then use a sieve to get them strained.

3. Place the fish on a plate. Add the yellow chili, coriander oil, black beans and in the end the yuzu pearls, seaweed chips, crispy rice, some roots. Enjoy! ?

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