Sea Buckthorn Salsa Recipe Niamh Ni Cholmain Biodiversity DCC

Sea Buckthorn Salsa Recipe Niamh Ni Cholmain Biodiversity DCC
Ingredients
1 cup (250 mL) ( 1 medium sized) mild onion, diced
1 cup (250 mL) ( 1 medium sized) green pepper, diced
1 cup (250 mL) ( 1 medium sized) red pepper, diced
1 jalapeno pepper, diced ( a few slices from pickled shop bought jalapenos)
2 Tbsp (30 mL) extra-virgin olive oil
2 cups (500 mL) ( 4 medium sized) tomato, diced
2 cups (500 mL) Frozen sea buckthorn berries
Zest and juice of 1 lime
Pinch of salt 1/2 cup (125 mL) cilantro, chopped
In medium saucepan gently sauté onions and peppers in olive oil; just until limp.
Sauté frozen berries sieve and retain liquid
Turn off heat; add tomatoes, sea buckthorn juice, zest and juice of lime, salt, and cilantro.
Serve with nacho chips or spoon over grilled fish, chicken, or tofu steaks.
Liam Moloughney’s Sea Buckthorn Recipes
Sea Buckthorn Juice
When you have picked the stalks with the berries pop the lot in the freezer and leave for
several days. The berries, like parsnips, benefit from a frost; it makes them sweeter. When
you are ready to juice them, take them from the freezer and put them, stalks and all in a
heavy duty plastic bag. Bash with a rolling pin and the berries should fall off their stalks. Put
the berries in a colander, pick out any debris and wash. You will need a sieve and a piece of
muslin or a clean jcloth, or a chinois (a conical sieve with an extremely fine mesh) to strain
the berry juice.
1. Put the berries in a large saucepan, bring to the boil and immediately turn off the
heat. The berries will release their juice so there is no need to add water. Mash the
berries with a potato masher.
2. Once the berries have cooled slightly, pour them into a sieve over a bowl and push
the berries through it to get all the juice out.
3. Discard any pulp that remains in the sieve and repeat, this time line the sieve with
muslin or a clean jcloth before you start,or usea chinois, in order to get a clearer
juice.
Stock Syrup
This syrup can be added to fizzy water or sparkling wine for a refreshing drink, or use it to
flavour yoghurt, compote or sauce.
Ingredients
Equal parts sea buckthorn juice and sugar (e.g., 1 litre of juice to 1kg sugar, or 1 pint of juice
to 1 lb sugar)
Method
1. Dissolve the sugar in the water and bring to the boil. Boil for 2 minutes then allow it to
cool. Store in the fridge until needed.
2. If you intend to use up the syrup in few days then simply store in the fridge.
Alternatively store in sterilised jars for a month or in freezer bags in the freezer.
Sea Buckthorn Curd
Makes about 3 jars
Ingredients
Sea buckthorn juice
200mls
Unsalted butter
135g
Eggs
6
Castor sugar
170g
Method
1. In a bowl over boiling water (make sure the bowl isn’t touching the water) melt the
butter.
2. Whisk the eggs.
3. When the butter is melted add the remaining ingredients and whisk together. Whisk
regularly. The curd is ready when it coats the back of a spoon and resembles thin
custard. It will thicken further as it cools.
4. Pour into a plastic container and refrigerate when cool.
Sea Buckthorn Ice Cream
If you have an ice cream maker you can make a zingy ice cream with the curd. A little goes a
long way as it’s a strong flavour, like a creamier sorbet.
For More Information On Moloughneys of Clontarf
Liam Moloughney is the chef-owner of Moloughney's, serving farm to fork seasonal food in the dining
room of a converted Victorian house on Vernon Avenue in Clontarf. He's fanatical about using Irish food,
local wherever possible, and you can't get more local than the Bull Wall, so this time it's from beach to
fork!
http://www.moloughneys.ie/
Tips for picking the berries on Bull Island.
IMPORTANT Only Pick this plant not others on the Island as they may be protected
or a food source eg nettles for protected butterflies and other animals
•
•
•
•
•
•
Pick where shrub is easily accessible to you. There are many bushes around the
fence perimeter with the golf course
Wear sturdy footwear
Use Gloves
Break off branches with berries using a secateurs
Try not to leave excessive branches with berries on the ground as they will
compost down and seedlings spring up in area. They are nitrogen rich.
Adopt a bush, rather than going from bush to bush. Cut all branches from your
adopted bush . Cut branches with berries back to main branch. We can further
treat these stumps to fully remove the shrub from the habitat.
•
Tips for preparing berries for use
Freeze berries from branch in strong bags. I used rubble sacks from BNQ . The
thorns will find it difficult to cut the bag . Leave for a few days in freezer. In nature
berries need to be hit by frost to reduce bitterness.
• With protective rubber gloves on, scrunch up frozen berry branches with bag .
Berries will shake loose into bag. Pick out denuded branches, be careful of thorns.
• Sieve any remaining berries through a salad washer sieve. When doing this keep
them frozen for as long as possible , pop them back into freezer if necessary.
Sieving will separate leaves and woody bits from berries. Wash berries. Freeze
again.
Any queries give us a buzz Niamh Ni Cholmain at 2223369.
•
For More Information on The Bull Island Unesco Biosphere
http://www.dublincity.ie/RecreationandCulture/DublinCityParks/VisitaPark/
NorthBullIsland/Pages/default.aspx