Sea Spaghetti (300g)

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Sea Spaghetti.JPG
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Sea Spaghetti (300g)

6.50

Sea Spaghetti (Himanthalia elongata) – A brown seaweed particularly rich in magnesium as well as containing notable traces of other vitamins and minerals. Sea Spaghetti has a high sodium level and should be soaked in fresh water for 15-20 minutes before cooking.


Culinary uses

 To cook with Sea Spaghetti, first soak it in fresh water for 15-20 minutes. Chop the Sea Spaghetti into manageable pieces and then place in a pot to bring to the boil and simmer in the hot water for approximately 30 minutes or until the Sea Spaghetti texture is al dente. Once cooked, the Sea Spaghetti can be used in pasta dishes or in salads for example, dressed in a mustard and basil vinaigrette. 


Fresh Sea Spaghetti can also be used in baking breads, cakes and cookies. Simply blend the Sea Spaghetti in a food processor until it turns into a paste and the oils within the Sea Spaghetti are released. You can cut in half the oil/butter content called for in your baking recipe and substitute with the same quantity of milled Sea Spaghetti. The result will be very moist, filling and delicious (Sea Spaghetti enhances the flavours it is cooked with, for this reason you can also reduce the sugar content of your baking if you don’t want it to taste too sweet).
 

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