Carmarthen River Festival
Steffan Lemke-Elms (Right), Deri Reed (Left).
Thank you to everyone who watched our demonstration today. Below are the recipes if you would like to try them at home.
Check out Glasbren here - https://www.glasbren.org.uk/
Hemp Cream Cheese
Ingredients
1 1/2 cups Hemp Seeds
2 Lemons, juice and zest
1-2 Garlic Cloves, minced (or 1 tsp onion powder)
1/4 cup nutritional yeast
1 tsp onion powder
1/2 tsp Salt
Water, as needed
fresh herbs
Salt and Pepper, to taste
Method
Add the hemp seeds, lemon juice and zest and garlic to your blender.
Blend until smooth and creamy.
Season with salt and pour in a bit of water if needed.
When completely blended, add herbs and blend for a few more seconds.
Store in a sealed container and keep in the fridge for up to 5 days.
Prep time: 2 min
You can keep it in the fridge as a dip or spread it on bread.
Carrot Salmon
Ingredients
(Servings: 4)
Handful of fresh dill
1 tsp dried seaweed flakes
2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp capers from a jar
1 Tbsp brine from capers
1 tsp liquid smoke (optional)
pinch of salt
4 medium carrots
Method
To make the marinade: roughly chop the dill then add to a large flat-bottomed bowl along with the lemon juice, sea weed, olive oil, capers, caper brine, liquid smoke, and a pinch of salt. Stir to combine.
Using a peeler, peel the carrots into ribbons width ways and add them to a saucepan full of boiling water on a medium-high heat. Simmer for 3-5 minutes or until the carrots are soft.
Drain the carrots, rinse with cold water and add them to the marinade. Stir through so the carrots are coated in the marinade and set to one side for a minimum of 1 hour or overnight so the flavours absorb into the carrot.
Garlic & Rosemary Aioli
75ml Aquafaba
75ml Water
1 Lemon and Zest
3 Garlic Cloves
Dikon Mustard 1 T
Salt 1/2 T
Sunflower 350ml
Olive Oil 350ml
