How to use algae correctly

Here we would like to show you the most practical way to use seaweed. If you follow these tips, you will be able to prepare delicious and healthy meals with seaweed in no time. Kombu algae (Laminaria ochroleuca) When cooking with kombu, you must know that it is responsible for the fifth taste, umami, which means "tasty or delicious taste", which is provided by the glutamic acid it contains. Kombu is best used in stews, broths, soups or with legumes, which help soften the fibers and make them more digestible and palatable. Soak the kombu seaweed with the legumes the night before and cook everything together. Percebe Codium algae (Codium tomentosum) If you fancy an authentic taste of the sea, try Percebe Codium seaweed. If you use the dried ones, rehydrate (soak in lukewarm water) the Codium algae for 20 minutes. For the pickled ones, just drain the liquid and rinse briefly under running water. They are excellent chopped over salads, ceviches, tartare or tempura. If you are making croquettes, empanadas or sauces, Codium algae are perfect crushed or chopped as a filling. Wakame seaweed (Undaria pinnatifida) If you want to enjoy a milder and sweeter taste, choose Wakame seaweed, perfect for hot and cold dishes. Wakame is a very versatile seaweed, for salads, soups, risotto or sauce dishes. If you're in a hurry, wakame is the best choice: rehydrate (soak in water) it in just 10 minutes. In broth etc. it's ready to cook in just 5 minutes. Sea spaghetti algae (Mimanthalia elongata) A variety unknown in Asia but highly regarded in Europe. It has a natural sea flavor and a firm texture. Rehydrate (soak in water) it in just 10 minutes or boil it for 20 minutes. Once rehydrated, you can use the seaweed as if it were pasta, for example with a pesto or any sauce. The cooking water can also be used to add flavor to stews, soups, sauces, creams. Once cooked, the sea spaghetti is ideal for use in stuffings, scrambled eggs, tortillas, pizza and as a side dish for meat. sea ​​lettuce algae (Ulva sp.) A very fine seaweed with thin round leaves and a seafood-like taste. Rehydrate (soak in water) them in just 5 minutes or boil them briefly for 3 minutes. Once rehydrated you can use it like a fresh vegetable. Ideal chopped or minced in sauces, creams, rice dishes and risottos. This variety is also particularly suitable for smoothies or juices. If you decide to prepare a dish with seaweed that you have bought fresh in salt, wash it several times in warm water to remove excess salt before consumption. By knowing how to use and prepare seaweed correctly, you will be able to discover new flavors and new recipes. You will have fun cooking while doing something good for yourself and eating healthy. Johannes from the Great Taste Team wishes you good luck and lots of fun cooking with seaweed!

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Beef Bourguignon

With the arrival of autumn comes the season for braised dishes. Here we have a recipe for an absolute classic. Ingredients for 4 people 1kg beef (preferably from the shoulder) 100g onions 400ml red wine (preferably a nice Burgundy, alternatively a Pinot Noir from the Bündner Herrschaft) 2cl cognac 450g mushrooms 5 tsp Boeuf Bourguignon spice mix sea salt flakes pepper 2 tablespoons oil 60g butter 25g flour 300 ml beef stock Cut the beef into large cubes. Cut the onion into slices. Put both in a bowl, add the red wine and cognac and leave covered in the fridge for at least 4 hours. Then remove the meat and strain the marinade through a sieve and keep it. Clean and remove the stems from the mushrooms, quarter the heads. Season the meat with salt and pepper. Heat the oil and 40g butter in a casserole dish, fry the meat well and then remove and set aside. Now make a roux. To do this, stir the flour into the hot fat until it turns a light color, then pour in the marinade and beef stock and bring to the boil. Add the meat and the Bouf Bourguignon spice mix to the liquid in the pot. Put a lid on the casserole and then leave it uncovered in a preheated oven at 180° for about 2 hours. In the meantime, cut the bacon into strips and peel the pearl onions. First fry the bacon in the remaining butter, then add the pearl onions and finally fry the mushrooms. After two hours, add the onion, mushroom and bacon mixture to the pot and let it simmer for another 30 minutes. Ready to serve, goes perfectly with mashed potatoes or polenta. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Chili BBQ Sauce

This spicy BBQ sauce is ready in a jiffy. The sauce goes great with ribs, chicken and even brisket! Hatch Chili BBQ Sauce Ingredients • 2 tablespoons olive oil • 1 onion, chopped • 3 garlic cloves, chopped • 2 tbsp green jalapeno chopped, skins and seeds removed • 6 tablespoons ketchup • 2 tablespoons Worcestershire sauce • 4 tablespoons brown palm sugar • 1 bottle of lager • 3 tbsp Green Hatch Chili Blend (depending on desired spiciness) preparation 1. In a medium-sized saucepan, generously coat the bottom with olive oil and heat to medium heat. Add onions, garlic and chili and sauté for about 10 minutes. 2. Add the ketchup, Worcestershire sauce, brown sugar, beer and Green Hatch Chili Blend. Simmer on low for 30-40 minutes. 3. Blend until smooth using a hand blender or a regular blender. 4. When the sauce is ready, spread it generously on the meat you want to use and let it rest for 2 hours before grilling. Grill the meat at a low temperature and slowly. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Chimichurri sauce

What goes better with a nice piece of meat or grilled food than a fresh and spicy chimichurri sauce? Originally from Argentina, it's very popular throughout South and Central America. Try it as a topping for grilled vegetables or simply as an appetizer with some bread. Ingredients 2 tsp Chimichurri 3 tsp olive oil 1 tsp water 1 tsp lemon juice or white balsamic vinegar 1 pinch of sea salt Mix all ingredients together and let stand for 30 minutes, then it's ready. Johannes from the Great Taste Team wishes you every success and much enjoyment!

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Hummus with Zhug Spice

Try giving familiar dishes an interesting new flavor by adding spices. Zhug is a fiery, spicy spice blend made from cardamom, coriander, cloves, cumin, garlic, salt and chili. Yemen's fiery Zhug Spice complements almost any dish, from salads to vegan dishes you want to add an exotic flavor to. Try it on hummus, falafel, soups or baked eggplant. Ingredients 4 cups cooked chickpeas 1 dl olive oil (save some oil and pour it over the hummus at the end) 2-3 tablespoons lemon juice 2 cloves of garlic 2 teaspoons ground cumin 2 teaspoons ground coriander Zhug Spice (use carefully, it is very spicy) 1 pinch of sea salt flakes Preparation: Mix all ingredients in a blender until smooth. Place in a bowl. Add olive oil and zhug over it. Already finished. Hummus is a perfectly nutritious chickpea cream loaded with vitamin B and fiber. "Brain food", good for focus and concentration. Hummus can be served as a dip with meze, falafel, a good bread or grilled chicken with tabbouleh salad. For vegans – Bake halved eggplants in the oven and add hummus on top, sprinkle with zhug to give the eggplant even more flavor. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Shrimp Aglio Olio from the grill

This recipe for grilled prawns with garlic, chili and parsley marinade is very simple and super tasty. Use large shrimp so you can grill them longer and achieve maximum caramelization. It is best served with the Aglio Olio dipping sauce below and a good sourdough bread. Or serve the prawns with spaghetti and pour the fine oil from the pan over the dish, a little Parmigiano Reggiano and you're done. Ingredients for 4 people: 20 large raw shrimp 2 tbsp Aglio Olio spice mix from Epic Spice 2 teaspoons sea salt 1 tablespoon lemon peel 4 tablespoons olive oil Aglio Olio dipping sauce: 100g Greek yogurt 100g mayonnaise 1.5 tbsp Aglio Olio spice mix from Epic Spice Preparation: Mix the olive oil, Aglio Olio spice mix, salt and lemon zest in a large bowl. Let stand for 5 minutes. Add the shrimp to the bowl and mix well until the shrimp are evenly coated with the spices and oil. Let rest in the fridge for 10 minutes. While the shrimp are resting, mix all the ingredients for the dipping sauce in a bowl. Stir and leave to rest in the fridge. Heat a cast-iron griddle or skillet over an open fire, on the stovetop, or in the grill. Place the shrimp in the pan or on the griddle. Grill until the shrimp are bright pink and opaque and the exterior begins to caramelize, 2 to 3 minutes on each side. Serve with lemon wedges, dipping sauce, and sliced ​​grilled sourdough bread. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Spicy Caribbean Grilled Chicken

Spicy Caribbean Grilled Chicken Ingredients 1.8 kg whole chicken (fresh, preferably organic) 5 tbsp Spicy Caribbean Chicken Rub 1/2 cup extra virgin olive oil preparation To butterfly the chicken: Pat the tempered chicken dry with paper towels and turn the chicken breast side down on the board. Using strong kitchen shears, start at the tail and cut each side of the backbone. Then remove the backbone. Turn the chicken breast side up and press it onto the breastbone until you hear a snap. Pound the chicken flat with a meat mallet. Rub the chicken thoroughly on both sides with the Spicy Caribbean Chicken Rub. Allow to rest for at least 1 hour before cooking. Preheat oven or grill to 200°C Place the chicken in a roasting pan, breast side down and drizzle with olive oil. Bake in the oven or grill for 1 hour. When the chicken is finished grilling, remove it from the oven and cover it with foil to let it rest for another 10 minutes. To check whether the chicken is cooked, it is best to use a meat thermometer. When the core temperature is 80 degrees Celsius, it is ready. Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!

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Cacio e Pepe recipe

A dish that is quickly prepared and which has a particularly fine taste thanks to the organic spices from East Java & Co. Because the fewer ingredients, the more important their quality!

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