Monday, 29 September 2014

Vegan laverbread caviar!


Morning MoFo'ers! I was up early this morning pondering how to make this work as the first time I tried it last week, it was a messy failure. But now I have it sussed! Laverbread on it's own is pretty strong stuff and I believe this to be a much tastier, prettier way of serving this delicacy. Doesn't it look cool? Can you tell I'm a bit excited about this? Anyways, on to the recipe. 

Approx 2 heaped tbsp laverbread
1/2 cup of water
1 tsp soy sauce
Pinch of salt
One sachet agar agar 
Bottle of oil 

Before you do anything else, you want to put your oil in the freezer. A tall, thin bottle works best. Don't worry, it won't be wasted, you can still use it as oil afterwards as we're only cooling it, not freezing it. About 45 minutes is perfect chilling time. 
Mix all your other ingredients in a blender and whizz until the seaweed is as small as you can get it. If it's too 'bitty' it will clog and not work.
Bring all your caviar ingredients to a boil, stirring constantly then remove from heat.
Leave to cool a few minutes, then load your dripping device. I used an empty, clean sriracha bottle but a pipette would be ideal.
Drip the mixture into the chilled oil drop by drop, as it gets to the bottom of the oil  it should solidify. Magic!
Pour the oil and caviar into a sieve, placing a pot underneath if you want to catch the oil. Rinse the caviar in water then place on kitchen roll to dry.
It does take a bit of getting used to if you're not using a pipette but practice makes perfect! 

I served mine on parsley potato crackers with chilli relish on some and vegan tuna on the others. Lush!

Can't wait to try this technique with some other flavours (chilli and lime or carrot and ginger anyone?)


  1. Oh wow, that is really impressive! You should definitely try loads of different flavours, it sounds wonderful :) I certainly wouldn't have the coordination for this though :P