Jennifer Irvine is coming to Latitude!
We’re incredibly excited that our founder, Jennifer Irvine will be at Latitude festival this year!
You’ll be able to find her at the Theatre of Food Stage for a cooking demo at 17:30 on Saturday. She’ll also be participating in a panel discussion on Healthy Eating on Sunday at 13:00.
For those who are unable to come, or for those who want to try her delicious recipes for yourself, we have compiled some of her delicious Latitude recipes for you to try at home.
This year Jennifer will be showing us how to make delicious healthy snacks that you can whip up in no time. They also double up as showstopping party canapes, perfect for any occasion.
Japanese Style Rice Crackers
1 tsp white sesame seeds
1 tsp black sesame seeds
1 tsp nori seaweed flakes
Sea Salt to taste
- Preheat oven to 180°C / gas mark 5. Line two baking sheets with parchment paper or vegetable oil.
- To make the dough, place the rice flour, cooked rice, tamari, and oil in a food processor. Run until finely ground. Next, slowly add the water through the feed tube until the mixture is slightly wet and crumbly.
- Place mixture into a bowl and add the sesame seeds and nori flakes. Knead to combine into a dough.
If it feels a little loose add a little more water and mix it together until it keeps its shape. Divide the dough by hand into even sized dough balls.
- Place a dough ball between two sheets of greaseproof paper and flatten to 6-7cm in diameter, and around 1/2cm thick with a rolling pin or heavy, flat-bottomed pan. If preferred you can also form the crackers by hand.
- Place the dough ‘disc’ onto the baking sheet. Place the discs about 1/2 inches apart from one another.
- Bake the crackers for about 8-10 minutes. Flip the crackers with a spatula. Bake again for another 8-10 minutes, or until the crackers start to brown.
- Remove from the oven and allow to cool before eating.
Seaweed is the term given to a variety of sea vegetables ranging from algae to marine plants. Despite its trendy, superfood status, seaweed has been used for thousands of years, most notably in Asian cuisine, particularly in Japan, Korea and China.
There are thought to be over 10,000 species of seaweed, reflecting its immense diversity, both in flavour and nutritional value. The most popular seaweed species are nori, which is dried in sheets and widely used to make sushi. Other common varieties include dulse, arame, wakame, kelp and spirulina.
Seaweed can be enjoyed fresh, dried, cooked or in powder form.
Read our blog here for more of the great benefits of seaweed.
1 x 400gm canned Chickpeas (240gm drained weight, Chickpea water reserved)
1 clove garlic
2 tsp Tahini
½ tsp Cumin
½ tsp Paprika
25ml (1/2) Lemon Juice
50ml Olive oil
10gm Wakame Seaweed
10gm Dulse Seaweed
Sea Salt & White Pepper to taste
10ml Olive oil
3gm Nori Sprinkles
- Wrap the garlic in some foil or place in an oven tray. Roast the garlic in the oven with its skin on for 10 -15 minutes until soft.
- Soak the wakame and dulse seaweed in cold water for 5 – 10 minutes, then drain off and squeeze out any excess water.
- Drain the chickpeas from the can, keeping the chickpea water back for later.
- Place the chickpeas, wakame and dulse seaweed in the food blender and blend.
- Add to the blended chickpeas and seaweed the roasted garlic, tahini, cumin, paprika, lemon juice, olive oil and tamari.
- Blend together until a smooth consistency, if needed add some of the reserved chickpea water. Season to taste.
- Garnish with a drizzle of olive oil and nori sprinkles.
- Serve with Japanese rice crackers and sliced vegetables.