Irish Seaweed Kitchen by Prannie Rhatigan


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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5 Responses

  1. Daily Spud says:

    I’ve just been admiring my copy of Prannie’s book, ’tis a thing of beauty (though I must confess that I have yet to cook from it). I’ve also had the pleasure of meeting Prannie a couple of times and she’s a wonderful lady. Would love to do one of her seaweed cooking courses sometime…

  2. Vick says:

    Oh the book looks great, I would luv to forrage for seaweed and most of all understand more about it. I know people use it around home as a fertiliser on their gardens! x

  3. Caroline says:

    I think we’ll all have to watch out for Prannie’s next seaweed foraging/cooking course and head off into the West for it! I’ve started using duileasc when I cook chickpeas and beans – it certainly adds to the flavour of the liquor and makes a great base for soup. Must pick up some more seaweed on my next trip to the health food shop and play around with it some more.

  4. Jerome says:

    Prannie should have a TV slot based on healthy cooking, too often we have celebrity chefs emphasising the use of cream, butter, oil, sugar and frying with no consideration for health and the implications arising for the overuse of such products/methods.She is ideally placed for such a programme, given her medical background and knowledge of natural products.

  5. Caroline says:

    While I’d never complain about the use of cream and butter (especially butter, mmmmm!) in cooking, I do think that it would be good to see a balance. It would be great to see Prannie do a programme based on foraging and cooking. I’m always interested to learn more about what’s on offer in the world around us but, when it comes to the sea, I know very little.

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