Potato stir-fry with sea veg and seafood
The ultimate no-fuss dinner - once the potatoes have been cooked (sliced and cooked day-old potatoes also work well), the remainder of this delicious meal is quickly prepared in one pot.
It can also be made vegetarian, without the seafood. This recipe is from Manus McGonagle of Quality Sea Vegetables, Co Donegal, a seaweed harvester who enjoys the mix of seafood and seaweed readily available to him. Uses mixed sea vegetables. Serves two.
WHAT YOU NEED
5 medium potatoes, peeled and chopped into bite-sized cubes
10-12g (½oz) mixed sea vegetables
50ml (1¾fl oz) olive oil
1 onion, sliced
1 garlic clove, crushed
½ each green, red and yellow pepper, sliced
1 red chilli, chopped, seeds removed (optional)
2 portions smoked salmon, thinly sliced, or 2 portions of any cooked seafood
1. Place the potatoes in a steamer. Steam for five to 10 minutes until almost cooked but still firm when pierced with a fork.
2. Place the sea vegetables in a dry pan or wok over moderate heat and toast until they are crispy, then remove from the pan.
3. Add the olive oil to the wok/pan. Add the onion, garlic, peppers and chill and toss to cook evenly for about two to three minutes. Add the potatoes and heat thoroughly to finish cooking.
4. Add in the crisped sea vegetables and seafood of your choice, toss the ingredients together and serve warm.