Sea Buckthorn Salsa Recipe Niamh Ni Cholmain Biodiversity DCC

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1 Sea Buckthorn Salsa Recipe Niamh Ni Cholmain Biodiversity DCC 1 cup (250 ml) ( 1 medium sized) mild onion, diced 1 cup (250 ml) ( 1 medium sized) green pepper, diced 1 cup (250 ml) ( 1 medium sized) red pepper, diced 1 jalapeno pepper, diced ( a few slices from pickled shop bought jalapenos) 2 Tbsp (30 ml) extra-virgin olive oil 2 cups (500 ml) ( 4 medium sized) tomato, diced 2 cups (500 ml) Frozen sea buckthorn berries Zest and juice of 1 lime Pinch of salt 1/2 cup (125 ml) cilantro, chopped In medium saucepan gently sauté onions and peppers in olive oil; just until limp. Sauté frozen berries sieve and retain liquid Turn off heat; add tomatoes, sea buckthorn juice, zest and juice of lime, salt, and cilantro. Serve with nacho chips or spoon over grilled fish, chicken, or tofu steaks.

2 Liam Moloughney s Sea Buckthorn Recipes Sea Buckthorn Juice When you have picked the stalks with the berries pop the lot in the freezer and leave for several days. The berries, like parsnips, benefit from a frost; it makes them sweeter. When you are ready to juice them, take them from the freezer and put them, stalks and all in a heavy duty plastic bag. Bash with a rolling pin and the berries should fall off their stalks. Put the berries in a colander, pick out any debris and wash. You will need a sieve and a piece of muslin or a clean jcloth, or a chinois (a conical sieve with an extremely fine mesh) to strain the berry juice. 1. Put the berries in a large saucepan, bring to the boil and immediately turn off the heat. The berries will release their juice so there is no need to add water. Mash the berries with a potato masher. 2. Once the berries have cooled slightly, pour them into a sieve over a bowl and push the berries through it to get all the juice out. 3. Discard any pulp that remains in the sieve and repeat, this time line the sieve with muslin or a clean jcloth before you start,or usea chinois, in order to get a clearer juice. Stock Syrup This syrup can be added to fizzy water or sparkling wine for a refreshing drink, or use it to flavour yoghurt, compote or sauce. Equal parts sea buckthorn juice and sugar (e.g., 1 litre of juice to 1kg sugar, or 1 pint of juice to 1 lb sugar) Method 1. Dissolve the sugar in the water and bring to the boil. Boil for 2 minutes then allow it to cool. Store in the fridge until needed. 2. If you intend to use up the syrup in few days then simply store in the fridge. Alternatively store in sterilised jars for a month or in freezer bags in the freezer. Sea Buckthorn Curd Makes about 3 jars Sea buckthorn juice 200mls Unsalted butter 135g Eggs 6 Castor sugar 170g

3 Method 1. In a bowl over boiling water (make sure the bowl isn t touching the water) melt the butter. 2. Whisk the eggs. 3. When the butter is melted add the remaining ingredients and whisk together. Whisk regularly. The curd is ready when it coats the back of a spoon and resembles thin custard. It will thicken further as it cools. 4. Pour into a plastic container and refrigerate when cool. Sea Buckthorn Ice Cream If you have an ice cream maker you can make a zingy ice cream with the curd. A little goes a long way as it s a strong flavour, like a creamier sorbet. For More Information On Moloughneys of Clontarf Liam Moloughney is the chef-owner of Moloughney's, serving farm to fork seasonal food in the dining room of a converted Victorian house on Vernon Avenue in Clontarf. He's fanatical about using Irish food, local wherever possible, and you can't get more local than the Bull Wall, so this time it's from beach to fork!

4 Tips for picking the berries on Bull Island. IMPORTANT Only Pick this plant not others on the Island as they may be protected or a food source eg nettles for protected butterflies and other animals Pick where shrub is easily accessible to you. There are many bushes around the fence perimeter with the golf course Wear sturdy footwear Use Gloves Break off branches with berries using a secateurs Try not to leave excessive branches with berries on the ground as they will compost down and seedlings spring up in area. They are nitrogen rich. Adopt a bush, rather than going from bush to bush. Cut all branches from your adopted bush. Cut branches with berries back to main branch. We can further treat these stumps to fully remove the shrub from the habitat. Tips for preparing berries for use Freeze berries from branch in strong bags. I used rubble sacks from BNQ. The thorns will find it difficult to cut the bag. Leave for a few days in freezer. In nature berries need to be hit by frost to reduce bitterness. With protective rubber gloves on, scrunch up frozen berry branches with bag. Berries will shake loose into bag. Pick out denuded branches, be careful of thorns. Sieve any remaining berries through a salad washer sieve. When doing this keep them frozen for as long as possible, pop them back into freezer if necessary. Sieving will separate leaves and woody bits from berries. Wash berries. Freeze again. Any queries give us a buzz Niamh Ni Cholmain at For More Information on The Bull Island Unesco Biosphere NorthBullIsland/Pages/default.aspx

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