From Spice by Christine Manfield page 236
This recipe uses a favourite 'ingredient' of mine - coriander peanut pesto. 'Ingredient' in the sense that you have to make it yourself. It does amazing things to a basic roast chicken... but more about that later.
This recipe calls for you to make a seaweed pasta - using nori sheets. First you toast them...
Then cut and grind them up. I gave them a good go in the mortar and pestle but it really didn't work. I do have an old Breville 'spice and coffee grinder' in the back of the cupboard somewhere. It's like a mini food processor for dry ingredients. Maybe that would work better, and the result was...
NORI POWDER!!
Add the powder to the flour.
Now stir through...
Add eggs and knead the pasta dough. We now have seaweed pasta dough.
The kneading process is always easier if you have a sous chef on hand.
The pasta machine went missing after a recent kitchen reshuffle, so we decided to roll and cut the pasta by hand.
I didn't know 'pasta drumming' was a thing, apparently it is...
Then finish, fold, cut.
The dish continues with stock / dressing and veges, with the oysters warmed through. The recipe calls for wok frying - however I took a different approach, more along the lines of a noodle soup.
And the end result!
(you may have noticed the first pic has a lot of extra fresh chilli - that was just my addition to my dish, so it was still family friendly)
Happy cooking!
