World Oceans Festival

Tramore 12-13 June 2004

(By Jim Morrissey)

The annual two day World Oceans Festival held in Tramore was attended by the Irish Seaweed Centre who ran a stall to promote awareness of seaweed and seaweed-based products. The event organised by the Irish Wildlife Trust and Tramore bay Surf & Wildlife club, was hosted in the new T-Bay surf and wildlife clubhouse, and was attended by thousands of people, many of them family groups. Throughout the weekend, the ISC stand (located in the marquee next to the marine Institute stall), was inundated with festival goers curious to learn about seaweed, and to sample the range of products made from seaweed. Sampling of body care lotions and tasting a range of dried sea-vegetables and Carrot and Dillisk Cake was brisk with many favourable responses. ISC personnel also carried out a seaweed identification walk on the shore and gave a slide show on the use of seaweed in Ireland. The event was enjoyed by all and certainly successful in its aim to raise awareness of the sea and marine life, Heres to next year!

Jim's legendary Carrot and Dillisk Bread

INGREDIENTS:

25g Dillisk, soaked in fresh water for 5 mins
110g Melted Butter
1 Large Carrot Grated
4 Eggs
50g Caster Sugar
Pinch Of Salt
250g Plain Flour
1.5 tbs Baking Powder

INSTRUCTIONS

Pre-heat oven, temp 140 ºC /274ºF
Take dillisk out of water and pat dry with a kitchen towel and chop finely.
Brush the inside of the loaf tin  with a little butter.
In a mixing bowl combine remaining butter, eggs, dillisk, carrots and salt.
Fold in sieved flour and baking powder
If the mixture is a bit dry add a little drop of milk.
Fill tin with mixture and bake for 40-50 mins.
Cool before turning out and slicing. Serve with some REAL butter.... and a bucket of tea!!

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