Add a little salt - and a wisp of smoke... Sprinkle onto grilled fish, chicken, pork and lamb as it comes off the grill. Delicious on a potato and onion bake. Superb on steamed green beans with butter. Great on a ripe tomato and mozarella salad with fresh basil. And onions - onions love smoked salt!
Ingredients: Smoked salt (94%), onion powder (2,5%), black pepper (2,5%), garlic (1%) .
Imagine the best salt in the world...
This is the salt at the heart of all our sprinkle and grinder blends.
Made by the sun and wind from brine out of a marine aquifer that is ancient - even in geological time - from a time long before pollution began.
Then, the salt is lightly 'processed' - sieved, picked clean by hand and packed.
This means the crystals stay as perfect as they were formed with all the natural marine minerals that are usually lost in the harsh grinding and high heat, commerial processes.
Experience 'next level' salt - much saltier than table salt (so use it sparingly!) - and best for last: it is pure, perfect and complete (without fillers and anti-caking agents!) - that is why your food tastes so very, very good.
Looking for plain salt-perfection? Have a look at The Savoury - same salt, in a beautiful 500g box.
Potato bakes or gratins are so 'last century', but make one, and watch the fans line up for seconds (that's if they have not already picked off the crust while no one was looking!).
The secret to making a great Dauphinoise is to season the layers lightly while you're building them. Potatoes soak up salt, so take care not to over-salt the dish - little sprinkles (in pinches, not spoonsful) a couple of times during the layering up and a final flourish over the cheesy top and 45 to 50 minutes in a 190℃ oven - gloriously delicious potato cheeseness!
And then there's roast onions. An often overlooked, super-easy to make side for all sorts of roast mains, from chicken and pork to non-meat options. Roast the onions with a light sprinkling of Smoked Salt, and be sure to add another little flourish just before serving.
Lightly sauté a finely chopped shallot or sweet white onion in butter and olive oil. Add the sliced mushrooms, a pinch of nutmeg, a few sprigs of thyme and a light sprinkling of Smoked Salt and cook gently until the mushrooms are tender. Add another sprinkle of Smoked Salt just before serving.
This plate of magnificence is just waiting for a pinch of Smoked Salt and some crusty bread...
This has to be the easiest Carrot Soup of all...
Rough-chop a large, white onion and 3 large carrots. Warm a splash of olive oil in a pot and just slightly brown the onions.
Add a teaspoon of Cumin seeds and a peeled, sliced clove of garlic and cook gently for a few minutes - just until the garlic looks like it might be turning golden.
Add the carrots and 1 liter stock of your choice - we prefer lamb or chicken, but vegetable works well too.
Make sure the veg are well covered with liquid - top up with water if needed. Add a little Smoked Salt and cook until the carrots are soft - depending on your carrots, it could be 30-45 minutes.
Blend until smooth, adjust the seasoning (add more Smoked Salt if needed), and serve hot with a starburst of cheese.
About those onions... Some things (like hamburger patties) are just so much better topped with onion-melt sauce.
Slice 2 sweet white onions and pop them into a pot with a generous knob of butter and a splash of sunflower oil. Lightly season with Smoked Salt, put the lid on the pot and let it braise over a low, low heat for at least 20 minutes, stirring once or twice during that time.
If the onions are melting but still a little blonde, turn up the heat a bit until they start browning, but do watch them - they go from blonde to burn in a moment! Remove from heat and taste for seasoning. Add another sprinkle of Smoked Salt if needed and serve.
And then there's avo sandwiches... Avos love Smoked Salt!
