Chef Curries Favour With Seaweed Special

Dec. 23, 2009 - PRLog -- A SWANSEA chef is cooking up a novel taste of Wales to spice up the city’s business prospects.
As entrepreneurs gather at the forthcoming Swansea Business Show he’ll be offering them his new speciality – seaweed curry.
He hopes it will help fire them to New Year success as the city battles to beat the recession.
“I’ve been a chef for 10 years but it’s the first time I’ve used this fabulous local ingredient in an Indian dish,” said Mohi Jognu Uddin, of Sketty’s Zaal restaurant and takeaway.
“I’m experimenting by teaming Welsh seaweed speciality laverbread with chicken and lamb – it’s got great possibilities. However, I’ll probably eventually use it in a lentil dish such as dahl.
“Laverbread’s more versatile than a lot of people give it credit for. Bear in mind that it starts life as seaweed which is used a lot in Far Eastern flavourings, sauces and sushi.”

Mr Uddin and Zaal partner Jack Miah plan to offer the laverbread curry as part of their all-day buffet at the Swansea Business Show due to take place at the city’s LC leisure complex on Friday, March 12.
Mr Miah said: “To make it in business these days you’ve got to be innovative – and that’s just what Mohi was when I asked him to dream up something new.
“The Zaal is known for contemporary Indian cuisine; the new dish strengthens that perception.
“We’ve had a great 2009 and, with the help of exhibiting at the business show, plan an even bigger 2010.”
Organiser Mike Leahy expects more than 100 exhibitors at the Swansea Business Show 2010 and the visitor figure is expected to be well into four figures.
The Swansea-based entrepreneur said: “We’re delighted that the Zaal will bring this extra element of local interest to the show – fun and excellence are important in business and the laverbread curry brings the two together beautifully.
“The restaurant has invited me to a couple of taste tests and I applaud Jack and his staff on their forward-thinking.”
In light of the year being 2010, the show is aimed at dynamic businesses targeting 10% year-on-year growth – and Mr Leahy is urging exhibitors to take along 10 guests, associates or customers.
He’s encouraging the creation of business for business and his key targets include entrepreneurs and small businesses.
Details Swansea Business Show – 07976 364681, www.swanseabusinessshow.co.uk; The Zaal – 01792 203526.


Notes to editors

Swansea Business Show 2010
The annual Swansea Business Show takes place from 10am-3pm on Friday, March 12, 2010, at the LC, Swansea. It is expected to attract around 100 exhibitors from all sections of the South Wales business community and more than 1,000 visitors. Organiser Mike Leahy said: “We’re targeting a big show with a dynamic atmosphere.” Stands are now being sold and Mr Leahy is discussing sponsorship opportunities. He intends to promote the exhibition through 20,000 postcards, an e-marketing campaign, media exposure, posters and the hire of an advertising trailer.

Zaal
The Zaal restaurant and takeaway opened at 8 Dillwyn Road, Sketty, around 15 months ago. Within six months it had been honoured with a prize at the Swansea Life Curry Awards. The business exhibited at this year’s Swansea Business Show and won much new custom from the day. It’s open Tues-Sun 5.30-11pm. Delivery service available.
Laverbread curry taste tests available to bona fide journalists.

Laverbread
Laverbread begins life as a fine seaweed which is harvested and cooked to become palatable, appearing in the shops as a dark, dense spinach-like puree.
It is believed that laverbread has been eaten in Britain for several centuries. Its first known written reference came in the early 17th century when it was linked with Pembrokeshire, west Wales. Exports were thriving in the following century by which time it had become an important breakfast food for colliers.
Traditionally it has been enjoyed simply spread on thin toast with oatmeal or malted vinegar and accompanied by fried or grilled welsh cured bacon. It is still enjoyed for breakfast and as a restaurant starter and ingredient. In Wales, it is served in an increasing number of ways to accompany seafood and other dishes.
According to Selwyn’s Seafoods, Penclawdd, laverbread is a rich source of protein, carbohydrate, vitamin B, B2 A and C, along with healthy trace elements and minerals.

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