From "Rainbows and Wellies" The Taigh Na Mara Cookbook
1 packet creamed coconut
1/4 pint orange juice
2 sheets of nori seaweed (sushi seaweed)
Lolla Rosso lettuce
Lemon jelly dressing
Sprig of herbs
Cut a small slice off the bottom of the lemons so they will stand up.
Throw away the bottom. Cut a larger slice off the top of the lemon,
enough so the lemon can be scraped out. Keep the tops.
2. Scrape out all the lemon from the inside, so that just the shell of the lemon remains. Keep the lemon you have removed.
Chop up the creamed coconut and add the orange juice, melt in a
microwave or in a saucepan (take care not to burn) for a few minutes
until soft then blend together with a spoon.
4. Add 2 floz lemon juice from the inside of the lemons and a pinch of salt.
Put creamed coconut in the freezer or fridge to chill for about an hour
until it stiffens, stir vigorously. When coconut is thoroughly chilled
it should be the consistency of cream cheese or hummus: add more lemon
juice if too stiff.
6. Toast seaweed on hob or over a flame.
Toast for a few seconds on each side until green and translucent.
Crumble up into the creamed coconut and mix thoroughly.
each lemon 'shell' with mousse until overflowing, put lemon top back on
top of mousse. Serve on bed of lettuce and lemon jelly dressing with
olives, oat cakes and a sprig of herbs.