Thursday 16 December 2010

Seaweed bread.

Spent the morning with my chef mate Fred on Monday, he is head chef at the recently opened 'Cantinetta' in Putney, he is a great chef and his speciality is baking, as he was head baker for Geoigio Locatelli for 4 out of the 8 years that he worked for him!
Recently I have been going through a bit of a 'seaweed fetish', it is soooooo good for you, full of vits, greatness, easily sourced, helps you to digest food, loads of it about and so on.
I wanted to make seaweed bread, as I have tried it a few times, but never freshly baked, and by the time it gets to London, usually from Wales, it is a few days old! What could be better than warm, freshly baked Seaweed bread with seaweed butter!
So we spent the morning in his kitchen, as the restaurant is closed on Monday lunch.
We made a bread that he bakes daily in the restaurant, but lowered the salt content and added 300grams of pureed seaweed!
Baked it, then cooled it for an hour or so then got stuck in! Fantastic! Super bread!

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