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Recipes to try
Easy recipes for all your new products
Leftover Arancini with Ocean Truffle, Leek & Mushroom Risotto
Leftover risotto shaped, filled with mozzarella and fried until golden and crispy. A delicious mouthwatering snack with truffle seaweed.
- Cook time
- 30mins
- Serves
- Makes 10–12 arancini (depending on size and amount leftover)
Ingredients
Method
- If needed, place the breadcrumbs in a food processor and pulse to create a finer texture (optional).
- Cut the mozzarella into small 1–2 cm pieces.
- Take a spoonful of leftover risotto and shape it into a ball in your hands.
- Press a piece of mozzarella into the centre, then close and reshape into a compact ball.
- Roll each ball first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
- Heat the oil in a deep pan to around 170–180°C.
- Fry the arancini in batches until golden brown on all sides.
- Remove and drain on kitchen paper before serving warm.
Smoked Seaweed & Tuna Dip
A creamy, smoky dip that comes together in minutes and disappears just as fast, perfect for a quick starter or a snack alongside drinks.
- Prep time
- 15 min
- Serves
- 6
Ingredients
Method
- Drain the tuna and add it to a bowl with the cream cheese. Mix well until fully combined and smooth.
- Stir in the lemon juice, then add the Smoked Seaweed Flakes a little at a time, tasting as you go since a small amount goes a long way.
- Finish with a light drizzle of olive oil and a pinch of Smoked Seaweed Salt to taste. Give it one last stir, then serve.
Chocolate and Kombu Ice Cream
Chocolate and kombu might not be the first pairing that comes to mind, but you'd be surprised - kombu has a subtle way of deepening sweet flavours rather than overtaking them. Infused into milk and cream, it brings a gentle salinity and...
- Prep time
- 30 min
- Cook time
- 8 hours
- Serves
- 6
Ingredients
Method
- Add the cream, corn syrup, 325 g of the milk and the kombu to a saucepan. Stir to combine.
- In a bowl, mix together the milk powder, sugar and salt. Add the dry ingredients to the saucepan and whisk until smooth.
- Place the saucepan over medium-low heat and cook gently, stirring frequently, until the mixture is steaming and tiny bubbles begin to form around the edges. Do not let it boil.
- Meanwhile, stir the starch into the remaining 50 g milk in a small bowl until smooth. Break the chocolate into small pieces and place in a large heatproof bowl.
- Whisk the starch mixture into the saucepan and cook for another minute or two, until the base thickens slightly.
- Immediately strain the hot ice cream base through a fine sieve into the bowl of chocolate. Leave it to sit for a few seconds, then stir until the chocolate has melted completely and the mixture is smooth.
- Leave to cool at room temperature for about 20 minutes. Cover and refrigerate until fully cold, at least 6 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze until firm, at least 2 hours before serving.