'Ill-Health may be said to resemble greatness in
that some are born to it, some achieve it, and some have it thrust upon
them.'
This was written by the perceptive food writer Agnes Jekyll
in 1920. Disability wasn't something I'd contemplated since our daughter went from
winning ski races to sitting in a wheel chair. Girls in illizarov frames can't
wear trousers. It's an obvious fact but one clothes designers don't tend to
worry about.This and many other disabled injustices was on our to do
and make a difference list but time moved on and we rejoined the
flock that looks on with sympathy but can run or cycle to beat the red of the
traffic light. Fast forward ten years and I find myself needing to use sticks,
correction I have just graduated from a zimmer frame, via two sticks to one. I
am impatiently counting the blessings that more able folk take for granted.
I viewed the first super moon or perigee moon of 2014 on
July 12th in The Western Isles hospital. A perigee moon is when the moon is at its
closest point in its orbit around earth, making it appear larger than usual. I
watched the moon wistfully having sought a nurse's permission to pull back the
curtains.
I'm keen to ensure that I am escorted to the beach at low tide for the real stargazer's super moon
on August 10th. It will be the
brightest full moon of 2014. The high and low tides after a full moon are
spectacular and are known as spring tides. The sea will lap up to the splash
area at high tide and reveal subtidal goodies, which often remain hidden at low
tide. Low tide is of course, when it all happens for the seaweed forager or for
that matter the hunter of razor clams. The tides when there is less
differentiation between low and high tide marks are called neap tides. These
occur a week after spring tides and are of less interest to a seaweed forager.
Species of seaweed thrive in different conditions.This is
why there are visible bands as you wander down to the sea. Some prefer rocky
beaches, some like to be covered by seawater most of the time i.e are only
visible at a low spring tide and others, such as channel wrack Pelvetia canaliculata can survive for days out of water.
Cooking with foraged seaweed requires discernment. A recipe, which calls for
seaweed rather than a species, has been written by a cook at the start of the
seaweed learning curve. Some species
may bully, if eaten raw and yet add subtly when cooked. Cooking with
seaweed is a relatively new idea in the west and foraging it is relatively
easy, not least because hilly or rough terrain isn't involved.
Sand chairs come with a price tag but are a worthy
investment for coastal folk who love the outdoors. Some counties have sand chairs available for
hire.
A metal stick
gets a good grip on firm sand (don't be tempted by pebbles and beware of
sinking sand) and for those unable to bend, the stick can be used to loop up
long fronds of seaweed, which may then be cut with scissors. A metal stick may
became water logged but once on
dry land a quick shake will remove excess water, a wooden stick won't have this
problem. A rake can double up as a stick and then, be used when stationary to
forage for cockles. An able bodied person may be needed for the gathering and
washing, depending on your disability.
Marine botanists have much to learn about seaweed.
Identification is in many ways in its infancy but the good news is that unlike
some fungi, seaweed isn't poisonous; some species just don't taste very nice.
If you miss August 10th, don't despair there is another
super moon on September 9th.
Razor Clam
Croquetas with Sea Lettuce
Croquetas may be a little time consuming to make but once
you've mastered a smooth and thick white sauce there is an infinite number of
croqueta possibilities. This recipe uses razor clams but shrimp or the more
traditional ham would be delicious too.
Makes 12-15 depending on size
What to find:
Marine algae:
2 sea lettuce fronds (c5g)
2 tsps dried sea lettuce
Additional ingredients:
500ml milk
¼ small onion, peeled
75g butter
110g flour
6 razor clams, well washed
Large egg lightly beaten
150g panko breadcrumbs
In a pan heat the milk, onion and a large frond of sea
lettuce and simmer over a very low heat for 20minutes.
Heat a large frying pan with 6cm water (to cover the razor
clams) and the 2nd sea lettuce frond. Bring the water to the boil and add the
well-washed clams. Steam very briefly (remove the clams from the pan as they
open). DO NOT OVERCOOK. When cool enough to handle remove the clams from their
shells, cut out the grey intestines and cut the cooked clams into 1-2cm lengths
In a second pan melt the butter over a low heat and whisk in
the flour to make a paste (roux). Stir continuously until the sauce leaves the
sides of the pan clean. This will take at least 7-8 minutes.Very slowly add the
warm, strained sea lettuce milk. Stir continuously and cook for a further 15
minutes until the sauce looks like sloppy mashed potato.Transfer the thick
sauce to a bowl, add the razor clams and tsp of dried sea lettuce. Mix well,
season to taste and cover with clingfilm. When cool, refrigerate for 3-hours.
With floured hands make 6 cm cylinders with the croquetas
mix and dip each croqueta in egg and then panko, which the final tsp of dried
sea lettuce has been added to.
Heat a deep fat fryer to 170ºC (or to manufacturer's
instruction) and cook the croquetas in batches of no more than 2 at a time
until golden. Drain on kitchen paper and keep warm whilst frying the remaining
batch(es). Eat straight away.
It is crucial not to overcook the clams or they will taste
chewy (imagine eating a rubber band). I have tried cooking the clams in milk
and using it in the sauce but it added sand not flavour. This recipe may be
adapted to use sugar kelp.
