Recipe: Kelp Oil & Broccoli Stalk Pickle
Anyone who knows me knows that food waste makes me sad. So whenever I have leftovers or unused store cupboard ingredients, I can’t help but experiment.
I’m on the last dregs of my extra virgin olive oil tasting flight from Frantoi (run by some clever friends in Italy) so I thought I’d make some infused oils. What better to feed my umami obsession than a kombu seaweed infusion?
The kelp oil has a beautiful green hue, making it even more olive–y, and a nutty, umami flavour. If you’re a fish eater, drizzle it over oven roasted or pan fried fish fillets, and if you’re vegetarian why not create a Japanese–inspired yuzu vinaigrette or simply toss it with some cold noodles?
Pictured is a quick broccoli stalk pickle, also salvaged from the waste bin. Recipe for both are below.
Kelp oil ingredients & equipment
1 cup extra virgin olive oil
2–3 sheets dried kombu
High–powered blender
Paper coffee filters or muslin cheesecloth
Kelp oil instructions
Dry roast the kombu sheets, either in a flat–bottomed pan over medium heat, or in the oven at around 170C for 15 minutes.
Using a high-powered blender, blend the kombu into a fine dust.
Place the powdered kombu in a bowl or jar and cover with the oil. Allow to steep for at least one day; the longer it steeps, the deeper the infusion.
Choose an airtight vessel for your kelp oil, such as a glass Mason jar, and find a way to suspend the coffee filters or cheesecloth over it. If you have a coffee filter cone or funnel this would be perfect.
Start the slow process of filtering your oil through the paper or muslin, so that only the kelp ‘grit’ is left behind. This may take the best part of a day. If the drip slows down, you may need to change the paper or muslin.
For the pickle
1 broccoli stalk
2 tbsp white pickling vinegar
2 tbsp water
Pinch of sugar
Instructions
Trim the outside of the stalk. Finely slice into matchsticks or horizontal coin shapes.
Optional: I flash–boiled the broccoli for one minute, since eating raw broccoli is not compatible for my stomach.
Spread the broccoli out on a flat dish and cover with the vinegar, water and sugar, making sure to mix the solution thoroughly and that all surfaces are covered.
After six hours the pickle should be ready to eat, but you can leave it in the fridge for one or two days for a stronger flavour.
Toss with sesame seeds, a drizzle of light soy sauce and the kelp oil.
Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.
