Rathlin Island, Northern Island, is the country’s only inhabited island. Life there has adapted over centuries, with livelihoods based largely around fishing and farming. The cuisine on the island reflects this lifestyle, as seen here with unconventionally delicious recipes using kelp and crab meat, as well as the traditional Irish stew.
What's cookin' is about traditional culinary recipes from different European regions.
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Where the Irish Sea and the mighty Atlantic Ocean meet marred by the roaring sea and picturesque cliffs meet, lies the rough island.
Between the Irish Sea and the mighty Atlantic Ocean, amidst picturesque cliffs and roaring ocean swell, lies the tiny island of Rathlin. Only 120 people call this magnificent place home. Fishing and the harvesting of seaweed are the traditional economic backbones here. Seaweed was once collected on the coast and used in the linen industry for bleaching. Kate Burns and her sons now want to revive this old tradition - but in a new way: They cultivate the kelp on long ropes in the sea for use in the kitchen. In boiling water, the olive-coloured leaves change their colour into a vivid, pungent green. Cut into "noodles" they are a spicy ingredient in salads and soups. Kate's son Philip McFaul is the family chef, and is always on the hunt for new exotic and interesting ways to use such ingredients. Following in the footsteps of the Japanese, he uses seaweed as a tasty binding ingredient. He prepares exotic vegetable wraps with crab meat, but also a traditional Irish stew with lamb, vegetables and potatoes. Kate cooks a Japanese Dashi soup with her laboratory assistant Sarah Barry. Here the seaweed forms a classic Japanese soup stock and gives a strong, spicy taste.