Polenta Sticks With Paprika Dip And Almond Sticks

Seaweed

Posted by Grub Street Publishing

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You Will Need (25 things)

  • Polenta Sticks:

  • 400 ml Vegetable Stock
  • 2 Garlic Cloves
  • 5 g Winged Kelp , first soaked, then cut into smaller pieces
  • 200 g Instant Polenta (coarse cornflour)
  • 30 g Parmesan
  • 3 g Rosemary
  • 2 tbsp Olive Oil
  • 1 tbsp Seaweed dukkah

  • Pepper Dip:

  • ½ Red Pepper , cut into small chunks
  • 1 Skinless Tomato , seeds removed
  • 1 tbsp Agave Syrup
  • 1 tsp Rice Vinegar
  • ½ Garlic clove, chopped
  • 2 tbsp Olive Oil
  • 20 Basil Leaves
  • Salt and Pepper
  • Dulse flakes

  • Almond Sticks:

  • 2 tbsp Chia Seeds
  • 200 g Ground Almonds
  • 2 tbsp Seabelt Flakes
  • 1 tbsp Olive Oil
  • 1 tsp Orange and pistachio Spice

Steps (3 steps, 60 minutes)

  1. 1

    Polenta Sticks:

    Bring stock, garlic and winged kelp to the boil in a saucepan, add the polenta and cook until it leaves the edge of the saucepan. Add Parmesan, rosemary and seaweed dukkah towards the end of the cooking time.

    Spread the paste over a baking sheet lined with baking paper and leave to cool. Cut the polenta in suitable strips, sprinkle the oil over the mixture and bake in the oven for 15 minutes at 220°C/425°F/gas 7.

  2. 2

    Pepper Dip:

    Roast the pepper chunks. Mix all the ingredients in a blender. Sprinkle a few dulse flakes on top before serving.

  3. 3

    Almond Sticks:

    Mix the chia seeds with 8 tablespoons water and leave the seeds to infuse in the water for 1 hour. Then mix chia seeds, ground almonds, seabelt flakes and 1 teaspoon of the spice mix. Form the paste into sticks and bake in the oven for 10 minutes at 200°C/400°F/gas 6.