Recipes by Robin Stewart

Recipes using Seagreens Culinary Ingredient

  • By award winning chef Robin Stewart
  • Pearled Spelt Risotto and Taleggio Cheese
  • Steamed Prawn Custards, Soy and Spring Onions
  • Beef Fillet with Wild Sumac Crust
  • Fish Soup with Ancho Chilli Rouille
  • Photography and Recipes copyright Robin Stewart

Recipes by award winning chef - Robin Stewart

The outstanding award winning chef, Robin Stewart, has created several recipes using Seagreens Culinary Ingredient.

Robin trained in some of the top London restaurants and whilst at the Dorchester he won a gold in the most prestigious international culinary competition, the Culinary Olympics.

He then went on to work in many top restaurants, Gleneagles in Scotland, the Kulm Hotel, St Moritz and the Regent Hotel, Sydney. For 7 years Robin was the head chef at Corney and Barrow's flagship restaurant 118 Moorgate, London receiving consistently good write-ups in the Times and Telegraph.

For the past 12 years he has been developing products for all the major retailers. One of his Tesco products recently won a Grocer Gold Award.

The photography is also by Robin, as this is another one of his passions.

Seagreens Culinary Ingredient

Robin Stewart

Robin Stewart

Read Robin's blog at:

www.tasteandlight.com 

And see his wonderful food photography at:

www.realfoodphotography.co 


Seagreens Falafel

Seagreens Falafel

Makes 5 small falafel

By Robin Stewart

Ingredients

½ tsp Seagreens® Culinary Ingredient
1 tin chickpeas
2 cloves chopped garlic
1tsp ground coriander
½ tsp ground cumin
¼ tsp sea salt
½ fresh green chilli, seeds removed
3tbsp finely chopped onion
1tbsp tahini

Method

Drain the chickpeas and put into a food processor, add all the other ingredients except the Seagreens.

Pulse briefly until evenly blended – you are aiming for a coarse mix, not a paste. If the mix is too dry to stick together add a little cold water – but not much.

Mix in the Seagreens.

Shape into small patties and shallow fry in a heavy or non-stick pan until golden and crisp.

Serve immediately with good bread, Greek yogurt and lemon.


Tofu with Seagreens dukkah

Tofu with Seagreens dukkah

Serves 2 for a main course

By Robin Stewart

Ingredients

1 tbsp Seagreens® Culinary Ingredient
3tbsp whole hazelnuts
3tbsp sesame seeds
1tsp coriander seeds
½ tsp cumin seeds
½ tsp sea salt
Freshly milled black pepper
1 pack firm tofu

Method

Toast the hazelnuts in a dry pan over a low heat. Cool, and rub in a clean tea towel to remove the brown outer skin. Pound in a pestle and mortar until you have a rough crumb texture – not a paste.

Toast the sesame seeds the same way until lightly browned. Pound in the pestle and mortar and mix with the hazelnuts.

The coriander and cumin seeds can be toasted and pounded together.

Combine the hazelnuts, sesame seeds, coriander and cumin with the Seagreens, salt and pepper.

Cut the tofu into large cubes.

Heat a non-stick frying pan, add a drop of olive oil and gently fry the tofu until lightly coloured and warmed through. Remove carefully and gently tumble into the Seagreens dukkah.

Serve with a mixed salad.


Heirloom tomato salad with Seagreens vinaigrette

Heirloom tomato salad with Seagreens vinaigrette

Makes 4 servings of vinaigrette

By Robin Stewart

Ingredients

1 tsp Seagreens® Culinary Ingredient
Zest and juice of half a lemon
3tbsp extra virgin olive oil
1tbsp water
1tsp golden granulated or light muscovado sugar
Pinch sea salt and freshly milled black pepper

Method

Whisk all the ingredients together and rest for 10 minutes. This lets the Seagreens partially hydrate and soften.

Combine a selection of tomatoes with avocado, thinly sliced red onion and salad leaves.

Dress and serve.


Seagreens Baba Ghanoush

Seagreens Baba Ghanoush

Serves 4 - 6 as part of an appetiser

By Robin Stewart

Ingredients

1 tbsp Seagreens® Culinary Ingredient
2 medium aubergines
2 cloves garlic - chopped
Juice from 1 lemon
3 tbsp tahini
2 tbsp Greek yogurt
½ tsp sea salt

Method

Pierce the aubergines and cook on a gas hob directly over a low flame, turning as they cook. When soft and blackened (about 10 minutes) place in a colander to cool and drain excess liquid. When cool, peel carefully; you don’t want burnt bits of skin in the pulp – they will taste bitter.

Combine the aubergine pulp with the rest of the ingredients and mash together with a fork. If using a processor, pulse briefly, you are aiming for a coarse texture, not fine.

Served drizzled with extra virgin olive oil, pomegranate seeds and good bread.


Pearled Spelt Risotto with Seagreens Culinary Ingredient and Taleggio Cheese

Pearled Spelt Risotto with Seagreens Culinary Ingredient and Taleggio Cheese

Serves 4 as a first course or 2 as a main course

By Robin Stewart

Ingredients

2 tsp Seagreens® Culinary Ingredient
1 medium shallot
1 small carrot
1 small courgette
1 medium tomato
2 tbsp olive oil
1 sprig lemon thyme
150g pearled spelt
50g taleggio cheese
12 raw prawns
Sea salt

Method

  1. Bring 600ml water to the boil. Add the Seagreens, cover and turn the heat off. Leave to infuse for 30 minutes.
  2. De-vein the prawns and place on kitchen paper to dry.
  3. Peel and chop finely the shallot and carrot, courgette and tomato.
  4. Heat the olive oil in a heavy bottomed pan and add the shallot and carrot.
  5. Cook gently until softened.
  6. Add the pearl spelt and lemon thyme.
  7. Mix to coat with the olive oil and vegetables.
  8. Add the Seagreens broth a ladle at a time, stirring, until absorbed. Repeat until you have about 150ml broth left.
  9. Add the courgettes and tomato.
  10. Add the rest of the broth and the taleggio cheese.
  11. Taste for seasoning – you may wish to add a little sea salt.
  12. While the risotto is resting pan-fry the prawns in a little olive oil and serve immediately on top of the risotto.

Steamed Prawn Custards with Seagreens Culinary Ingredient, Soy and Spring Onions

Steamed Prawn Custards with Seagreens Culinary Ingredient, Soy and Spring Onions

Serves 2 for a first course

By Robin Stewart

Ingredients

1 tsp Seagreens® Culinary Ingredient
2 thin slices fresh ginger
1 whole star anise
6 raw prawns
2 whole free-range eggs
1 spring onion
1 tbsp Tamari soy sauce
1 tbsp sunflower oil

Method

  1. Boil 150ml water, add the Seagreens, ginger and star anise. Cover, remove from heat and leave to infuse for 30 minutes.
  2. Peel and de-vein the prawns, chop roughly and divide between 2 small oven-proof dishes (ramequins are ideal).
  3. Remove the ginger and star anise from the Seagreens broth.
  4. Beat the 2 eggs and whisk into the Seagreens broth.
  5. Pour over the prawns and steam either in a bamboo steamer on top of the stove or in a water bath in the oven (150 degrees C). They will take about 20 minutes, but keep checking – you want them to be only just set – anymore and they will be rubbery.
  6. Finely chop the spring onion and divide between the dishes.
  7. Sprinkle the soy sauce over the spring onions.
  8. Heat the sunflower oil in a pan and pour over the spring onions – it may spit a little!
  9. Serve immediately.

Beef Fillet with Seagreens and Wild Sumac Crust

Beef Fillet with Seagreens and Wild Sumac Crust

Serves 2

By Robin Stewart

Ingredients

2 fillet steaks – or better still one big piece
1 tsp Seagreens® Culinary Ingredient
1 tsp wild sumac (available from Middle Eastern stores and delicatessens’)

Method

  1. Mix the Seagreens with the sumac and evenly coat the steak.
  2. Wrap tightly in a piece of cling film and refrigerate for 2 hours to allow the seaweed and sumac to flavour the meat.
  3. Pan-fry or roast in a hot oven to your taste and allow to rest for 10 minutes before carving.
  4. Serve sprinkled with a little smoked sea salt if needed. Goes well with sauté potatoes and a salad.

Fish Soup with Seagreens Culinary Ingredient and Ancho Chilli Rouille

Fish Soup with Seagreens Culinary Ingredient and Ancho Chilli Rouille

Serves 2 as a main course

By Robin Stewart

Ingredients

Rouille:

1 medium size potato
½ tsp Seagreens® Culinary Ingredient
1 fat clove of garlic
1 piece dried ancho chilli (about 7g)
1 free-range egg yolk
Extra virgin olive oil

Soup:

1 tsp Seagreens® Culinary Ingredient
¼ bulb fennel
1 medium size tomato
2 spring onions
300g mussels
6 raw prawns
1 piece salmon fillet (about 100g)

Method

To make the rouille:

  1. Peel and chop the potato, place in a pan with the Seagreens, garlic and chilli.
  2. Cover with cold water, bring to the boil and simmer until the potatoes are cooked.
  3. Drain and allow to cool – discard the liquid which will be quite dark and spicy.
  4. Add the egg yolk to a liquidiser (or use a hand-held stick blender and bowl) with 2 tbsp cold water.
  5. Add the cooked potato mix and blend to a smooth puree.
  6. Gradually add olive oil in a steady stream until you have a smooth paste about the consistency of thick cream.
  7. Taste and season with a little sea salt if required.

To make the soup:

  1. Thinly shave the fennel.
  2. Skin, seed and chop the tomato.
  3. Slice the spring onions at an angle.
  4. Clean the mussels – discarding any that are open or do not close when tapped.
  5. Peel and de-vein the prawns.
  6. Slice the salmon into bite-size pieces.
  7. Bring ½ litre water to the boil and add the Seagreens.
  8. Throw in the fennel and turn down to a simmer.
  9. Add the mussels and cook until they have opened.
  10. Remove the mussels with a slotted spoon and remove from their shells.
  11. Add the prawns and salmon to the soup and cook gently 1 – 2 minutes.
  12. Return the mussels to the pan along with the tomato and spring onion.
  13. Cook gently for 1 – 2 minutes and taste for seasoning.
  14. Add a little sea salt if required.
  15. Serve immediately with crusty bread and the rouille on the side to stir into the soup.